CLH Digital - Issue #258

Government “Calls Time” on Red Tape…

Editor's Viewpoint

Welcome to the latest issue of CLH Digital

EDITOR

Peter Adams

LEADING WITH GOOD NEWS – A WELCOME CHANGE!

In a sector often burdened with challenges, with more added this month, it is incredibly refreshing to lead with good news for a change!

And let’s be honest—we could all do with a bit of good news!

The announcement, as highlighted in our front-page story, that the government has finally acknowledged the suffocating impact of red tape on the hospitality and on-trade sector and is taking steps to remove it is a most welcome development.

Of course, the devil is always in the detail, and the cynic in me cannot help but question the timing of this announcement—coming just days after the sector was hit with some of the most punitive cost increases in living memory.

Nevertheless, in today’s economic climate, we take our good news where we can find it!

One of the most promising developments is the pilot scheme in London aimed at increasing alfresco dining and extending opening hours. If successful, this initiative could be rolled out across England.

The shift towards outdoor dining and socializing was accelerated by the pandemic, and the public has embraced it wholeheartedly. A 2022 survey found that even postpandemic, 75% of respondents wanted outdoor dining options to expand.

Initially seen as a temporary necessity, alfresco dining has proven to be a lasting and welcome evolution in the UK’s hospitality culture. It is encouraging to see the government recognising this shift and taking action to support it.

For years, as our lead story states, the industry has highlighted that the current licensing system lacks “proportionality, consistency, and transparency”, creating pointless barriers to growth and investment.

Businesses have long been left discouraged by restrictions that prevent them from extending licensing hours for late-night trading and by anti-competitive barriers imposed by rival businesses.

If the proposed changes address these issues, it would be a significant step forward and a much-needed boost for the sector.

Another aspect of the government’s announcement that deserves applause is the introduction of a new £1.5 million Hospitality Support Scheme.

This initiative is designed to help existing projects come to fruition and address the sector’s ongoing staffing shortages. Importantly, it includes funding for hospitality training facilities in prisons, offering inmates a pathway to employment upon release. Reducing unemployment and tackling the £18 billion cost of reoffending is a win-win for society.

A few years ago, I attended an event in a prison where the charity Clink showcased its remarkable initiative to train inmates in catering.

By providing real-world work experience and academic qualifications, Clink has successfully helped numerous individuals reintegrate into society. The fact that the government is now formally recognising and supporting such initiatives is truly heartening.

Adding to the good news, On-Premise venues and suppliers experienced solid growth in drinks sales in March, bolstered by brighter weather, the Six Nations, and St Patrick’s Day celebrations.

However, we must not lose sight of the severe impact of the Chancellor’s recent tax hikes, which threaten to undermine these positive developments. As I have previously noted, the consequences of these hikes may well force a change in policy in the not-too-distant future.

For now, however, let’s take a moment to appreciate and celebrate the “good news”!

Progress is being made, and with continued effort and advocacy, the hospitality sector can look forward to a more supportive and prosperous future.

I would encourage all our readers to follow us on X/Twitter @CLHNews and visit our website at www.catererlicensee.com to sign up for our twice weekly e-newsletter for all the latest news delivered directly to your inbox.

I can always be contacted at edit@catererlicensee.com

The Caterer, Licensee & Hotelier News Group is published by RBC Publishing Ltd, 3 Carlton Mount, 2 Cranborne Road, Bournemouth, Dorset, BH2 5BR. Contributions are welcome for consideration, however, no responsibility will be accepted for loss or damage. Views expressed within this publication are not necessarily those of the publisher or the editorial team. Whilst every care is taken when compiling this publication to ensure accuracy, the publisher will assume no responsibility for any effects, errors or omissions therefrom. All rights reserved, reproduction is forbidden unless written permission is obtained. All material is assumed copyright free unless otherwise advised.

Government “Calls Time” on Red Tape

(CONTINUED FROM FRONT COVER)

The package of measures will seize the opportunities on offer in the UK hospitality sector, which employs over three million people and is worth around £62 billion to the British economy. It comes as the government continues to go further and faster to drive economic growth and get more money in working people’s pockets, a key focus of the Plan for Change.

In addition to these steps, a new £1.5 million Hospitality Support Scheme has been launched to help get existing projects over the line and fill job vacancies in the sector.

This includes supporting the delivery of hospitality training facilities in prisons, which will help to address skills gaps and provide prison leavers with a fresh start and opportunities on release, reducing unemployment and the £18 billion cost of reoffending.

These new steps are part of the government’s wider work to kickstart economic growth, boost productivity and put more money in working people’s pockets as part of the Plan for Change.

BARRIERS TO GROWTH

Businesses have long indicated that the current licensing system lacks proportionality, consistency, and transparency - creating barriers to growth and investment for business.

Blockers to growth include businesses being banned from extending licensing hours for late night drinking and anti-competitive blockages from other businesses.

Chancellor of the Exchequer, Rachel Reeves, said: “British businesses are the lifeblood of our communities. We want them to Our Plan for Change will make sure they have the conditions to grow – not be tied down by unnecessarily burdensome red tape.”

“We’ve heard industry concerns and we’re partnering with businesses to understand what changes need to be made, because a thriving nighttime economy is good for local economies, good for growth, and good for getting more money in people’s pockets.”

“BEATING

HEART” OF CULTURAL LIFE

Deputy Prime Minister, Angela Rayner, said: “We promised to clear the way to economic growth in our Plan for Change and that’s exactly what we’re doing. We’re already reforming planning to back the builders, not the blockers. Now we want to do the same for the nighttime economy which has been neglected for so long.”

“Our pubs, restaurants, and live music venues are the beating heart of our cultural life, so it is vital they are given every chance to survive and thrive.”

“That’s why it’s time to give the Mayor of London new powers to back the capital’s pubs and clubs, as part of our plan to give mayors the

tools they need to drive growth. Too often, we have seen the complaints of a vocal minority of objectors promoted over the need for our country to grow - we are determined to change this.”

WORKING GROUP

A new working group which includes Nick Mackenzie, CEO of Greene King and Chair of the British Beer and Pub Association, Kate Nicholls, National Chair of the Institute of Licensing CEO of UKHospitality, Michael Kill, CEO of Night Time Industries Association, and the police will work with the government to rapidly explore and evaluate better licensing options for businesses right across the UK.

The group aims to transform the licensing system to one that better supports business growth and confidence, creating a better hospitality experience for Britons and visitors, whilst ensuring public safety and community interests remain adequately protected.

It will report back in six weeks with solutions informing the government’s work to kickstart economic growth as part of the Plan for Change.

UNLOCK POTENTIAL

Kate Nicholls, Chief Executive of UKHospitality and Chair of the Institute of Licensing, said:

“Cutting red tape and improving hospitality’s competitiveness is muchneeded to unlock our sector’s potential to drive socially productive growth and create jobs.

“A new and improved licensing system that is fit for the 21st century will be a huge boost to the nation’s pubs, bars, restaurants and hotels, and I’m delighted that this expert group will be leading the review and finding solutions that can unlock the high street’s potential.

“It’s also very encouraging that the Government is delivering on recommendations from the London Night Time Commission to give more powers to the Mayor to review blocked licensing applications. This is an approach that can be rolled out across the country.

“We have long-maintained that there are aspects of the licensing system that are too restrictive and aren’t flexible enough to adapt to an ever-changing sector.

“Too often, we hear from businesses that are encountering barriers to growth at a local authority level. Not only do structural elements of the system need to change, but so do approaches to licensing in particularly restrictive areas.

“As our Social Productivity Index shows, foundational sectors like hospitality have the ability to deliver both economically and socially productive growth, equitably across the country.

“That’s not the case for many of the sectors prioritised by the Industrial Strategy, and I hope this work opens the Government’s eyes

as to why its strategy should be broadened to include hospitality.”

REDUCING RED TAPE

Nick Mackenzie, CEO of Greene King, Chair of the British Beer and Pub Association and Co-Chair of the Licensing Taskforce, said: “Licensing regulations provide a clear example of how well-intentioned legislation can inhibit economic growth, with excessive restrictions often limiting premises’ ability to respond to changing circumstances and customer demand.”

“I am looking forward to working with the hospitality minister as we speak to stakeholders from within the industry and beyond to understand current frustrations and limitations.”

“I hope that we can address existing concerns and create a licensing system that reduces unnecessary red tape, accelerates the licensing process and unlocks opportunities for premises to drive economic growth across the UK.”

OUTDATED LEGISLATION

Michael Kill, CEO of the Night Time Industries Association, said: “A well-balanced licensing system is crucial for the long-term sustainability of the night-time economy. Cutting red tape and modernising our licensing framework is vital to unlocking its true potential. A 21st-century approach will empower pubs, bars, restaurants, nightclubs, and venues to thrive—creating jobs and driving economic growth.”

“I welcome this expert review and the opportunity to shape a system that better supports businesses while maintaining responsible practices. The night-time economy has incredible potential, and reforming outdated legislation will help it flourish. We urge the Government to act swiftly on the task force’s recommendations and continue reviewing other policy areas that hinder investment, innovation, and growth in our sector.”

LONG OVERDUE

Emma McClarkin, Chief Executive of the British Beer Association said: “A review of the 2003 Licensing Act is long overdue. We are currently working with MPs to pass an amendment to permitted licensing hours at times of major national events when Parliament is not sitting. But this is just one example where the current law restricts the ability of pubs to respond to consumer demand and sell beer and other drinks in a responsible manner.2

“There will be many other simple changes that can be made to the Act that will ease the ability to do business and drive more sales, invest and grow. I look forward to the quick implementation of the recommendations that the taskforce brings forward and urge the government to repeat this exercise across a number of other policy areas where urgent reforms are needed including business rates reform, packaging reform and much needed cuts to beer duty.”

The Big Shift 2025 Report: UK Retail Industry Continues to Shrink as London Night-time Economy Booms

According to new research from workforce management platform Deputy (www.deputy.com), employment across the UK’s retail sector remains 5% below pre-pandemic levels, reinforcing the industry’s major decline as it combats the impact of automation and e-commerce. With workers seeking better wages and stability, the hospitality sector has proved to be the most popular, experiencing 2% year-on-year (YoY) job growth powered by the resurgence of London’s night-time economy. This outperformed global counterparts Los Angeles and New York City, highlighting not only the rapidly changing dynamics of how and when people engage with work, but also leisure.

Featured as part of The Big Shift 2025: Fall of Retail, Rise of the Night-Time Economy - Deputy’s annual report highlighting the evolving hourly workforce and its economic impact - the findings are derived from analysis of 20+ million shifts across 165+ million hours of work by over 189,000 shift workers in the UK. Conducted in partnership with Dr. Shashi Karunanethy, Chief Economist at Geografia, the report reveals retail’s decline, London’s nightlife boom, and the rise of micro-shifts across key industries such as retail, hospitality, healthcare and services.

According to The Big Shift 2025, 25% of consumer spending in London now happens at night, fuelling a shift in dining habits across the capital as shift workers in fast food and cashier restaurants (31%), cafes and coffeeshops (16%) and sit-down restaurants (14%) benefit most from a surge in hours. However, the fortunes of the retail sector are rapidly deteriorating - a quarter (25%) of retail shift workers are considering leaving their roles, with the same figure taking on more than one job to supplement their income.

As more UK shift workers navigate the challenging economic climate, one of the key workforce dynamics is the emerging transition from gig roles to structured micro-shifts, which combines flexibility with more predictable income and job protections. 41% believe this will improve their job stability.

“The hourly shift work market is undergoing a rapid transition. Retail, once an industry powerhouse, is shrinking as automation and e-commerce take hold, pushing workers toward better paying jobs in hospitality, healthcare and services. Meanwhile, London’s night-time economy is booming, with businesses adapting to rising after-dark demand from consumers.” said Silvija Martincevic, CEO of Deputy. “At the same time, we are seeing vulnerable gig work under pressure. Micro-shifts aren’t about working less, but they are about working

smarter, offering flexibility and forcing businesses to rethink workforce planning. The Big Shift Report 2025 is a roadmap to this new world of hourly work.”

Key findings and data from Deputy’s The Big Shift 2025 report also include:

• Retail in decline. Home, hardware and garden stores saw the steepest decline with a 9% drop in employment. Despite these declines, supermarkets have remained resilient, growing by 4% as consumers prioritise necessities over discretionary spending. Whilst London is the driving force behind employment growth in the sector, certain roles are disappearing to automation. The future of the sector depends on balancing automation with the need for human-centric service and operational roles.

• Night-time economy is surging, but not how you would expect. The UK’s capital is the driving force behind growth, outperforming LA and New York City, with 58% of transactions taking place in the City of London. This has fuelled hospitality job growth by 2% year-on-year, but whilst fast food and late-night dining is thriving, traditional nightclubs and bars are stagnating.

• A workforce evolution is underway as structured micro-shifts replace gig work, and Gen Z set to overtake Millennials in shift work. Young workers show a strong demand for multiple job roles (23% of Millennials have 4 or more jobs), reinforcing the need for more structured employment alternatives to gig work and highlighting why businesses must adapt to these new workforce expectations. Although Millennials hold the lion share of shift work (36.1%), Gen Z are set to overtake Millennials by 2026 (currently 35%). As Gen Z becomes a dominant force in the workforce, their career preferences and expectations will reshape the labour market.

• Policy and innovation shifts ahead. With wages rising faster than inflation and zero -hour contracts under review, UK employment policies are set for significant change driven by technology, demographic shifts and regulatory changes such as the ‘Right to Disconnect’ and increases to the National Living Wage. This will create higher operation costs for businesses that rely on shift work.

“The findings of The Big Shift: UK 2025 underscore the urgent need for businesses and policymakers to adapt to the new economic reality.” said Dr. Shashi Karunanethy. “Employers must rethink workforce planning, wage structures and scheduling to retain talent, and policymakers must balance innovation with protection for workers, particularly as zero-hour contracts face scrutiny in April. A resilient economy starts with understanding and adapting to workforce needs.”

St Austell Brewery Named Best Brewing Pub Company 2025

St Austell Brewery has been recognised again this year at one of the top national award ceremonies in hospitality. Last week (26 March), the business took home the coveted accolade of ‘Best Brewing Pub Company’ at the Publican Awards- widely regarded as the pub industry ‘Oscars’.

The 2025 win for the independent and family-owned 174-year-old brewery follows its 2024 recognition as ‘Best Accommodation Operator’ for its 45-strong managed pub estate across the South West. The Brewery was a finalist for two other awards on the night: Best New Site for Pier House and Beer House, its managed houses in Charlestown, and Best Managed Pub Company (2-50 sites).

St Austell Brewery, which operates two breweries- one in St Austell and one in Bath- produces award-winning beers such as Tribute, Proper Job and korev, as well as recently launched Proper Job 0.5% IPA and the all-British Anthem. These beers are available in supermarkets and pubs across the UK.

In addition to its award-winning managed estate- which includes renowned pubs

Andrew Turner, Chief Operating Officer at St Austell Brewery, said: “We are incredibly proud to receive this prestigious industry award which is a testament to the hard work, talent, and dedication of our entire team. This award really does encapsulate everything that is great about what we do at St Austell Brewery – brewing & selling fantastic beers, running beautiful pubs, having meaningful partnerships and being a leading employer in the South West.

“However, we recognise that this achievement comes at a difficult time, as we navigate proposed organisational changes due to the significant increase in the cost of doing business from April this year. Our top priority remains supporting our people through this period while continuing to deliver the excellence that has earned us this recognition. As we move forward, we will do so with transparency, care, and a steadfast focus on our people.”

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such as Pedn Olva in St

Ives, Mason Arms in Branscombe and the recently acquired Godolphin Arms in Marazion- the brewery also owns over 120 tenanted and leased pubs across the South West. These include The Pandora Inn near Falmouth, The Cornish Arms in Tavistock and The Griffin in Bath, all run by business partners.

Small Business Confidence Remains Sluggish as Scale of Rising Cost Crisis Revealed

New data from the Federation of Small Businesses (FSB) reveals that small firms’ confidence levels are in a rut amid a rising tide of costs and taxes.

FSB’s latest Small Business Index (SBI) for Q1 2025 shows a modest improvement in small business confidence, now at -40.7 points, compared to -64.5 in Q4 2024, though it still represents a very negative level.

A striking 85 per cent reported rising costs, compared to the same period last year, with nearly a quarter (23%) saying their costs had increased by more than ten percent – a clear sign of mounting financial pressure.

The top three biggest cost drivers are utilities (52.7%), labour costs (51.5%) and taxes (42.7%).

Tax is in fact the second biggest barrier to growth, with 47 per cent citing it as a key factor, marking the highest level in over a decade.

Employment trends add another layer of concern, as only eight per cent of businesses saw an increase in staff numbers over the quarter, while more than double that – 21 per cent – had to reduce their workforce.

This could be partly due to the challenges introduced by the upcoming Employment Rights Bill, which FSB has warned will make hiring more challenging for small firms, adding to the pressures they already face.

Increases to National Insurance Contributions (NICs) above the expanded Employment Allowance threshold are also causing concern.

Elsewhere, twice the number of firms have reported lower revenues in the past quarter (50.6%) than reported higher revenues (25.2%).

Worryingly, just 50 per cent of those who applied for credit had their applications approved, and nearly half of these approvals (47%) were used to manage cash flow.

To mitigate these issues, FSB is asking for the Government to ensure:

• The Spending Review includes promises from every Cabinet Minister to help small businesses in the department they lead, and includes a Statutory Sick Pay Rebate to help with the rising cost of sickness absence.

The Small Business Strategy ends the scourge of late payments by delivering a full, strong payment package that ensures small firms are paid on time, by giving audit committees oversight of payment practices.

• The King’s Speech contains a dedicated Small Business Bill, including reforms to personal guarantee rules to make it easier for small businesses to invest.

• The Autumn Budget focuses on creating conditions for growth, including delivering on the Chancellor’s pre-election promise to reform business rates to help small businesses and the high street, and indexes the Employment Allowance to the National Living Wage

• The Employment Rights Bill is amended to give greater protection to firms taking on new staff, removing increased tribunal risks during the initial employ-

ment period.

Tina McKenzie, FSB’s Policy Chair, said: “There’s been a modest improvement in small firms’ confidence, but the outlook remains pessimistic.

“There is no way to sugarcoat the impact that rising costs and higher taxes are having on small firms. Their already tight budgets are being stretched thin, and it’s making it harder to thrive in a demanding economic climate.

“The upcoming Employment Rights Bill is weighing heavily on the minds of small business owners. It’s clearly holding up job creation at a time it’s needed the most, pushing the idea of investing and expanding to the back of their minds.

“Meanwhile, looming rises to Employer National Insurance Contributions (NICs) are also taking a toll. However, it’s important to remember that small firms can benefit from the Employment Allowance, which FSB co-created with the Government, and exempts employers from paying the first £10,500 of national insurance.”.

“The focus now must shift on easing these pressures on small businesses. Lower taxes and practical support must take priority in the Autumn Budget to give small firms the breathing room they need to thrive.”

“That would allow small businesses to reinvest, grow and play their part in driving the economy forward.”

Family Holidays Still At Risk From Visitor Levy, Despite Progress

Mark Drakeford, the Finance Secretary, announced in the Senedd yesterday that under18s staying in hostels, campsites or outdoor centres would be exempt from paying a Visitor Levy. This partial exemption will still see children staying in hotels and B&Bs taxed.

UKHospitality Cymru said this was a “blinkered” decision that will continue to disincentivise families – many who live in Wales – from holidaying in Wales.

It called for the Welsh Government to go one step further and implement a total exemption for under-18s being charged the levy.

David Chapman, Executive Director of UKHospitality Cymru, said: “Families across the UK spend many months saving up their hard-earned money to take their families on a summer holiday, with Wales one of the top choices for those staying in the UK.

“Very many of these families will prefer to do so in a hotel, B&B or self-catering, with campsites or hostels simply impractical for many with young children.

“It is a blinkered decision to retain the Visitor Levy’s child tax on hotel stays. The total cost of the levy for a family of four could be the equivalent of a night’s stay in a hotel. That’s either unaffordable for many, or enough to put them off visiting Wales.

“I have no doubt that the Welsh Government is trying to do the right thing though this partial exemption, but it’s revenue-driven and ends up creating a two-tier holiday offer in Wales, which punishes families and businesses alike.

“The Welsh Government should heed the call of UKHospitality, Welsh Local Government Association and others, and introduce a total exemption for under-18s.”

The Employment Rights Bill: A Legal Minefield Or A Step Towards Fairer Workplaces?

The Employment Rights Bill marks one of the most significant overhauls in UK employment law in recent history. Aimed at strengthening workers' rights, the Bill introduces a wide range of changes that will impact both employers and employees across multiple industries.

George Miller, employment law specialist at national law firm Roythornes Solicitors (www.roythorne.co.uk), has highlighted some of the key changes and how businesses can prepare.

Promoted by the government under the slogan ‘Make Work Pay,’ the Bill is designed to improve job security, enhance workplace protections and ensure fairer treatment of employees. While workers stand to gain greater rights, many employers – particularly smaller businesses – are expressing concerns over the administrative burden and legal risks associated with these new laws.

There is no confirmed implementation date yet, but the government aims to pass the Bill within the next few months. To the relief of many, most changes will not take effect immediately, giving businesses time to adjust.

With stronger protections for workers on the horizon, the big question remains, how will businesses adapt to these challenges?

KEY CHANGES – WHAT DO EMPLOYERS NEED TO KNOW?

While adjustments to the Bill may still occur before its implementation, several key proposals stand to have a major impact on businesses.

ZERO-HOUR AND LOW-HOUR CONTRACTS

Under the new Bill, zero-hour contracts won’t be banned, but they will certainly become harder to manage. Employers will be required to offer guaranteed hours to anyone who worked regular hours during a 12-week reference period, meaning those employees would be entitled to continue those hours.

At the same time, businesses will face penalties for short notice shift cancellations, though the penalty amount hasn’t yet been defined. This could create difficulties in industries like hospitality, where last-minute changes are common and the need for workers can quickly disappear. For many businesses, this might mean overhauling booking systems or introducing cancellation fees – tasks that could be tricky to manage, particularly for smaller firms.

There’s also the issue of tracking work patterns. Employers will need to assess each employee’s hours every 12 weeks, which could lead to more administrative work – something many small and medium-sized businesses may struggle to handle without the proper resources.

The good news for some workers, however, is that if they prefer the flexibility of zero-hour contracts, they can still opt to stay in them.

UNFAIR DISMISSAL AND TRIBUNAL RISK

Currently, employees must work for at least two years before they can claim unfair dismissal. Under the Bill, this qualifying period will be removed, meaning employees will be able to make a claim from day one. To

counter this, the government will make it easier for employers to dismiss for conduct or performance during the first nine months.

For small businesses, this could lead to more tribunal battles as many struggle to meet increased legal obligations.

REDUNDANCY LAW

The Bill also brings tougher rules for redundancy following the P&O Ferries redundancy scandal in 2022. If employers fail to follow the correct collective consultation procedures, they’ll face much higher protective awards – up from 90 days’ pay to 180 days’ pay per employee.

For large-scale redundancies involving 20 or more employees, the consultation process will need to be carefully managed to avoid severe financial penalties. Non-compliance will not only be costly, but could also lead to reputational damage. With tribunals now able to issue larger protective awards, businesses will need to tread carefully in this area.

SEXUAL HARASSMENT

One of the more significant changes is the new legal duty for employers to take “all reasonable steps” to prevent sexual harassment in the workplace, including harassment from third parties such as customers. This means industries like hospitality and retail, where customer interactions are frequent, will face additional compliance pressures.

For employers, this will mean more proactive measures, including staff training on anti-harassment policies. Failing to take these steps could lead to legal risks, so businesses will need to act swiftly and consistently.

SICK PAY

The Bill proposes removing the current three-day waiting period before statutory sick pay kicks in. This change, while beneficial to workers, will increase costs for employers. However, the sick pay rate itself will remain unchanged.

THE IMPACT ON HOSPITALITY SECTOR EMPLOYERS

With all these changes nearing, the compliance challenge will likely be front of mind, especially for small businesses that lack the internal legal support to navigate complexities. Larger firms may be able to absorb the impact of these changes, where smaller businesses might find it more difficult to adapt.

The hospitality industry will likely face significant challenges because of these changes. For example, with the removal of the two-year service requirement for unfair dismissal claims, businesses in this high-turnover sector could see more claims from employees who have only been in the job for a short time.

The tribunal system is already under strain, and with the expected rise in claims, it could quickly become overwhelmed. Additionally, hospitality employers will need to take more care in ensuring they are addressing harassment from customers, which could mean more staff training and acknowledgement of greater responsibility.

PREPARING FOR AN UNCERTAIN FUTURE

While the Employment Rights Bill has good intentions, its complexity and depth is expected to place considerable strain on businesses. The key for employers will be to act now - reviewing contracts, HR policies and internal procedures to ensure they’re ready when the Bill comes into effect. Seeking legal advice is vital, as failure to comply with these new rules could lead to costly legal battles, reputational damage and uncertain futures.

While there is still uncertainty about how some provisions will play out in practice, such as those surrounding zero-hour contracts, one thing is clear – businesses that fail to prepare risk falling behind in this new legal landscape.

Scottish Small Brewers Welcome New Pub Tenant Right to a Guest Beer

Changes enacted today mean that around 700 pub tenants will have a new right to stock a guest beer in Scotland, which could expand consumer choice and support local Scottish brewers.

As part of Scotland’s new Pubs Code, which comes into force today, pub tenants can enter into a Guest Beer Agreement. The scheme allows them to stock and sell at least one guest beer at the price they choose and change it as frequently as they wish. This means that they could be free to directly buy a local Scottish beer to serve to their customers.

The new right to a guest beer doesn’t exist in the Pubs Code for England and Wales, meaning that the Scottish scheme is a trailblazer for the UK.

“We often hear from pub goers that they want the chance to enjoy a local beer but pub landlords can’t necessarily provide what their customers want,” said Jamie Delap, SIBA’s Scotland Regional Director.

“Under this Guest Beer Agreement, pub tenants will be permitted to choose at last one guest beer and Scotland’s small breweries stand ready to assist them. This could be great news for beer drinkers, small brewers and pub tenants across Scotland.” Delap added.

The only restriction stated in the Pubs Code is that the chosen guest beer must meet a certain production size and be no more than 5,000 hectolitres –which is around 880,000 pints. This means that many of the larger beer brands made by Global companies won’t comply but most beers from Scotland’s small breweries will.

The new guest beer can also be served in any format including the best-selling keg and cask draught beers or from bottles and cans.

Pub tenants in Scotland interested in the scheme are encouraged to speak to their Pub Company about how to make a request for a guest beer.

The AVLA Licence – A Legal Requirement

Television remains an essential service in every hotel, despite the rise of streaming platforms. It allows hoteliers to enhance guest experience and provide entertainment options of globally admired quality. This has a direct influence on the image and appreciation of the establishment.

However, with the benefits of offering television come certain responsibilities, particularly respecting copyright laws. Hoteliers must ensure they have the necessary licences. Operating without them constitutes a legal infringement.

The AVLA licence enables hotels, aparthotels, B&Bs and other similar establishments to lawfully offer access to TV channels containing audiovisual works (films, series, documentaries, cartoons and other shows) from

AVLA’s repertoire. It is for TVs in bedrooms and communal areas of the premises. The AVLA licence covers an immense catalogue of works and rights not covered by other licensors.

By taking the AVLA licence, hotels are directly helping to maintain a vibrant audiovisual sector. The royalties collected serve to finance new content, as well as to sustain tens of thousands of creatives and companies involved in the process.

Television in hotels means more than just an amenity; it is a vital component of the guest experience. By securing the necessary licenses, hoteliers can offer their guests a superior stay while upholding legal and ethical standards, ultimately protecting themselves from legal risks and fostering the UK’s world-class creative industries.

To learn more about AVLA and to take the licence, visit: www.avla.uk

£3.4 Billion Annual Cost Increases Hit Hospitality

Hospitality businesses will now face an additional £1.9 billion in wage costs, £1 billion of employer National Insurance Contributions (NICs) and £500m in business rates, as a result of relief being lowered from 75% to 40%.

The cost of employing a full-time member of staff, aged over 21-years-old, has increased by more than £2,500 annually, a 10% increase. The cost of employing staff aged below 18-years-old has increased by 18% and for employees between 18- and 20-yearsold it has increased by 16%.

Seven in 10 hospitality businesses say they will have to reduce their employment levels as a result, risking job losses and lost income for workers. A third will reduce trading hours and 15% believe they will have to close at least one site.

UKHospitality is urging the Government to urgently bring forward a plan for hospitality businesses that enables the sector to unlock growth and jobs. This plan would have to set out how the Government intends to reduce the costs and red tape that plague the sector.

This should include the Treasury ensuring its business rates reform, to be unveiled in the Autumn, offers the maximum discount for hospitality businesses.

Kate Nicholls, Chief Executive of UKHospitality, said: “The costs hitting hospitality this month are eyewatering, and the impacts it will have on businesses, teams and communities are stark.

SUMMER’S COMING –TIME FOR ESPRESSO ON THE GO!

“We’ve already seen a chilling effect on investment plans and job creation – all of which have been put on hold or shelved.

“As costs begin to bite, we’ll see venues having to tighten their belt even further through restricting trading hours or, in a worst-case scenario, cutting jobs.

“None of this helps the Government’s ambitions to drive growth or get people back into work. It needs sectors like hospitality to achieve both of those goals, but with disjointed tax and welfare policies, that is looking more difficult than ever.

“Hospitality has the ability to generate socially productive growth and create jobs for everyone, everywhere, but this level of cost ties our hands behind our back. I urge the Government to work with us to bring forward a plan for hospitality that addresses these issues and backs the sector to serve Britain and create places where people want to live, work and invest.”

DUALFUEL

Increasing Accessibility in the Hospitality Industry:

What’s Allowable, What Requires Planning Consent, and Specific Challenges for Listed Buildings

By Simon Barry, Director, Boyer (part of Leaders Romans Group)

Accessibility is key to the success of any business, but perhaps none more so than within the hospitality industry. Many large pub companies (Pub Co) have a remit to improve accessibility to their venues for all, whether that is for disabled people, families with young children, elderly people, or anyone else who wants to enter a pub and requires safe access into them.

This drive to improve accessibility and inclusivity is important for the industry, however in the case of listed buildings this can present many challenges. Last year Boyer prepared and managed planning applications for about 50 pubs, and over 60% of those were listed buildings. There is a fine balance to be achieved between preserving the look, history and character of a listed building with the need to ensure as many people as possible can enjoy access and use the facilities.

In England the Equality Act 2010 aims to ensure that people with disabilities are not discriminated against in public spaces, including hospitality venues. Under this act business owners must ensure that reasonable adjustments to their premises are made to ensure accessibility. Accessibility groups are campaigning for more to be done.

In this context, it is generally the case that in a modern building, which is not listed, it is easier to provide the required physical upgrades as well as the external and internal changes to improve accessibility. These works may include providing wheelchair ramps, adding hand rails, widening doorways and hallways, creating accessible toilets and improving signage. Not all the above require consent, especially if internal, though it is important to confirm with your Local Planning Authority.

Externally, many Pub Co’s are now looking at the creation of more disabled parking spaces and/or improving access to beer gardens or outdoor dining areas, which are equally as important. However, for many hospitality businesses, especially those in historic or listed buildings, making changes to improve accessibility standards can present unique challenges. Due to their age, many listed buildings were not

designed with accessibility in mind, meaning that their original design may not support modern accessibility requirements. For example, narrow hallways and steep staircases are often common in older buildings, making them difficult or even impossible to modify without significant structural changes. Moreover, external ramps and access structures are difficult to retro fit and need careful consideration on the impacts of the materials of the properties.

It is imperative at this point that you engage professionals to assist in understanding what would be feasibly before spending time and costs in producing a scheme which may not be accepted by the Local Authority.

Whilst many Pub Co’s are actively looking to invest in alterations, this is an extra layer of consideration required and adds both costs and time to proposals.

Interestingly, part of our work involves helping understand what could be original fixtures and what is modern within listed buildings. In the 1990s there was a move in pubs to incorporate raised level seating areas as well as traditional looking screens and we are now in the process of removing these to provide level access throughout the trading area. There is generally no problem in removing these types of fixtures as they are modern and often included as part of the ‘Rustificaition’, as I call it, which happened when fixtures such as new timber posts or screens were installed and made to look very old to match the aesthetic at the time.

Although some smaller companies or individuals might feel anxious about approaching a planning consultant, we are here to help people navigate a system that can at times seem confusing. Having an open conversation with a planning consultant, and/or your local authority can be incredibly helpful. You can also submit a preapplication enquiry, and your local authority can give you a steer on what needs to be done to obtain planning consent.

It is also interesting to highlight new innovations that are constantly being trialled which may not necessarily have such a significant impact on a listed building and allow for more inclusion. For example, O’Neill’s (part of the Mitchells & Butlers Group) unveiled the UK’s first ever accessible, interactive Arrowsmiths dartboard for disabled guests in late 2024 and is something that could perhaps be replicated in pubs that host darts tournaments.

In addition, there is a move within the hospitality industry to see whether bars, which are normally installed at chest height, could include a lower height section to make it easier for wheelchair users to order drinks. There is a real drive within Pub Co’s to implement innovations such as these, but in a listed building there are many constraints to consider. In planning terms accessibility for a listed building can be quite difficult to achieve so expert advice is always advisable.

UK Foodservice Delivery Market to Hit £14.3bn in 2025

The UK foodservice delivery market is forecast to grow by 3.1% in 2025, reaching £14.3 billion, according to the Lumina Intelligence Foodservice Delivery Report 2025.

This reflects a steady increase in consumer delivery frequency, particularly among Londoners, ABC1 households and 25–34-year-olds, underpinned by stronger household spending and a rising demand for convenience.

Delivery-only kitchens continue to enable operators to reach new locations and test concepts, while branded restaurants and fast food chains are set to gain further market share. Delivery turnover for these segments is now double that of 2019, supported by expanded delivery operations and aggregator partnerships. Tailored delivery strategies are helping brands optimise profitability, data control and customer experi-

Archie’s ‘In The Pink’ with Oil Chef

Creating world famous shakes, waffles and burgers, the Archie’s business of star studded pink venues attributes its success to its vibrant décor, extravagant menu and celebrity hot spot status, and equally, the quality of the food. Founded in Manchester over 14 years ago, the Archie’s business has gone from strength to strength and the Trafford Palazzo store is the latest opening and the 10th store across the Northwest and Midlands.

Nuno Lopes is the Operations Director for Archies, and he has overseen the launch of the new Trafford Palazzo opening,

“This is the second Archie’s store in the Trafford Centre, in the new Trafford Palazzo which is a leisure focused complex and is a perfect location for our business. At Archie’s we want to serve the best burgers, shakes and waffles in the country so everything we do is focused on our food quality.”

ence.

Consumers are placing greater emphasis on quality, health and brand trust when ordering. Ingredient standards, healthy menu options and strong customer ratings are influencing choices, with clear communication of these credentials now essential to attract and retain delivery users. At the same time, drinks and loyalty promotions are growing areas, though both under-index against the wider market, signalling untapped potential to increase order value and frequency.

By 2028, the market is projected to reach £15.8 billion, with a compound annual growth rate of 3.1% from 2025. Growth will be fuelled by wider access, platform optimisation and innovation—particularly through AI integration and health-led offers—enabling more frequent, higher-value ordering.

been changed daily.

As Nuno states, the business uses a lot of oil, and they are always on the lookout for innovation to drive improvements. Visiting an exhibition in London, Nuno came across the OiLChef stand and saw the claims being made.

Each Archie’s store has between five and seven fryers in the kitchen area and each fryer holds around 30 litres of oil. As a business the consumption of oil is substantial and in the chicken fryers, the oil has historically

“To be honest, I was sceptical of the claims. Could this device really improve our food quality and save money on oil usage? I had a chat with Sean, OiLChef CEO and he suggested we do a trial. So, for one month we compared a fryer with OiLChef Vs one without the device and we monitored food quality and oil condition. After that trial, we couldn’t believe it. Food quality was excellent, and we reduced oil consumption by around 50%. We could cook at lower temperatures (around 10 degrees lower) and we reduced our cooking times by a couple of minutes per item.”

Following the trial, Archie’s rolled out the OiLChef devices to its stores and it now has around fifty across the entire business.

As Nuno concludes,

“We used to change the oil in our chicken fryers every day, now it’s twice a week and that’s a massive saving in oil, and saves us thousands of pounds a year; so, yeah, I’m really glad I went to that exhibition and met

BBPA Leased & Tenanted Showcase 2025 Discusses the Role of Pubs in the Community

The British Beer and Pub Association Leased and Tenanted Showcase, held at the House of Commons, provided a crucial platform to highlight the important role pubs play economically, socially and culturally.

Circa 80 MPs, including Ministers, Shadow Ministers as well as a number of Lords from around the country met with licensees from their constituencies to hear how the leased and tenanted partnership model supports those who run pubs and invests in local communities.

The leased and tenanted business model breaks down entrepreneurial barriers and helps pubs to thrive, the BBPA said, with eight out of 10 recommending their pub company to other entrepreneurs.

Emma McClarkin, CEO, BBPA said, “This year’s event had a strong focus on sustainability, community engagement, and business development and we’re delighted so many MPs turned out to hear directly from Publicans.

“The showcase highlighted the numerous partnerships available between pub operators and pub companies, as well as the invaluable support provided to those looking to enter the industry. Pubs – and crucially those who run them - benefit from a model that not only supports entrepreneurial aspirations but also lowers the barriers for those looking to invest in and grow community-based businesses.”

“We all know that pubs are under increased pressure with the recent changes in business rate support, NI contributions and employment law.

“Companies that pub operators work in partnership with support them, and contribute more than £200 million annually in refurbishments, marketing, and training. We ask Government to maintain sensible and pro-

Craft Guild Of Chefs Announces New Deadline For National Chef Of The Year Entries

In response to valuable feedback from previous competitors, the Craft Guild of Chefs has extended the deadline for its most prestigious competition, the National Chef of the Year, to Monday, 19th May 2025.

During a live session on the Craft Guild of Chefs’ Instagram, David Mulcahy announced the deadline extension and addressed key questions raised by competitors.

Chefs and competition director, said:

“Listening to chefs, and the needs of the industry, is really important to the National Chef of the Year team and we know that the next month is a busy time with

portionate regulatory frameworks that support, rather than hinder, pub operations.”

Approximately 30% of Britain’s 45,000 pubs operate under L&T agreements, a model that works for thousands of small businesses. Backed by companies such as Greene King, Shepherd Neame, Punch Pubs, Stonegate Group, Star Pubs and Bars, St Austell, and Admiral Taverns, who attended the event, the model provides opportunity, investment and resilience in a changing market for individual and multiple operators.

Nigel Huddleston MP, (Conservative for Droitwich and Evesham) who sponsored the event said, “Within my own constituency I have 91 pubs and three breweries, which collectively support over 1,600 local jobs and contribute a substantial £55 million to our local economy. This is replicated across the country and highlights the immense value of the sector.

“This partnership approach lowers barriers for entrepreneurs, provides vital support and enables significant investment from pub companies. The model works, and the satisfaction of those within it is clear, with 8 in 10 recommending their pub company to other entrepreneurs.”

Tonia Antoniazzi MP, Chair of the All-Party Parliamentary Beer Group added, “Government must support a light touch approach to the Pubs Code, reducing administrative burdens while maintaining fairness along with looking at more flexible ways to drive investments and long-term security.”

This covered subjects such as the judging process, how to get feedback on entries and a reminder of the brief.

David Mulcahy, Vice-President of the Craft Guild of

Easter and multiple Bank Holidays approaching. It’s important that we give chefs enough time to execute the highest level of entry to enable competitors to have the highest chance possible of getting through to the next stage. We urge all chefs to maximise the opportunity that this extension gives them and look forward to seeing who will be getting through each stage over the coming months.”

5 Energy and Cost-Saving Strategies for Hospitality

Rising cost pressures from upcoming increases to the National Minimum Wage, National Insurance contributions and business rates are set to land as the UK Government’s Spring Statement offers no relief to the hospitality sector. Energy and sustainability consultancy Advantage Utilities (www.advantageutilities.com) is urging hospitality businesses to take proactive action, offering five energy and cost-saving strategies which will ease the strain of ongoing economic challenges.

Despite calls from a coalition of industry trade bodies and associations pressing for relief measures, including an immediate reduction of hospitality VAT to 15%, and a reversal of the National Insurance Contribution (NIC) increase, no such changes were implemented in today’s Spring Statement.

“The challenging fundamentals facing hospitality businesses aren’t changing anytime soon,” warns Dr James Crosby-Wrigley, Head of Sustainability at Advantage Utilities. “Commercial energy prices remain a large source of expenditure and it's imperative businesses look at what is in their control when it comes to their operations and processes.”

Calling on the hospitality sector to take swift and strategic action, Dr Crosby-Wrigley highlights five often-

overlooked ways to reduce energy costs:

Comprehensive Site and Process Audits — Conducting regular audits to identify inefficiencies in equipment usage, lighting, and even billing practices — revealing hidden cost drains and opportunities for savings.

Advanced Energy Monitoring - Monitoring solutions which allow identification for out-of-hours consumption, unnecessary idle-time, and opportunities for enhanced technological efficiency.

Solar Photovoltaic - A source of self-generating power from a renewable energy source at a fraction of the grid price.

Voltage Optimisation — Adjusting electricity supply to match the specific voltage requirements of on-site equipment, reducing unnecessary grid consumption and cutting energy waste.

Flexible Purchasing — Securing energy at the most competitive rates by taking advantage of market opportunities and locking in longer-term contracts where beneficial. This approach not only protects against wholesale price surges but also supports sustainability by encouraging more efficient energy use.

“Our message to hospitality businesses after this Spring Statement is clear: achieving cost-efficient operations remains key to safeguarding against an uncertain future,” says Dr Crosby-Wrigley. “Businesses have a prime opportunity to reduce costs through smarter energy solutions such as advanced monitoring solutions, solar PV, voltage optimisation, and flexible energy purchases, leading to better protection of their bottom line while fostering long-term sustainability.

“Ultimately, the most affordable and eco-friendly energy is the energy you don’t use at all. It’s crucial for the hospitality sector to explore the tools and strategies it can easily implement to reduce consumption and drive both cost savings and environmental benefits,” Dr Crosby-Wrigley concludes.

Head Chef Nahui Triumphs In Scottish Student Chef Of The Year 2025

Knorr Professional competition crowns winner and showcases Scotland’s up and coming culinary talent Nahui Keiss from Forth Valley College has been announced as the winner of Knorr Professional’s Scottish Student of the Year Competition 2025. Nahui, 38, impressed the judges with her main dish of monkfish tail, smoked pork rind, Parmentier potato, vegetable noodles, fennel broad bean puree, lumpfish caviar and champagne sauce. She followed this with a passion fruit and mango entremet dessert with mango passion fruit gel and black pepper tuille.

These outstanding dishes landed Nahui, her assistant Anastasiia Severina and their college lecturer the coveted prize of an allexpenses paid educational food trip to Italy.

On her win, Nahui was absolutely delighted with the dishes she created and relieved that her hard work paid off.

Nahui battled it out in the kitchen to beat four other chef finalists from Scotland’s top catering colleges, in a live final that took place at City of Glasgow College on Wednesday 26th March. The students competed in teams of two – each consisting of a Head

Chef and an Assistant – completing a skills test and delivering a two-course meal, based on this year’s competition theme of wellbeing and the powerful connection between nutrition and health.

In addition to the overall competition winner, Eathan Buchanan, 21, from Ayrshire College was celebrated as winning assistant chef, completing two skills tests – vegetable cuts and filleting fish.

Glasgow born chef Gary Maclean – competition ambassador and judge – commented: “The standard of cooking in this year’s competition truly blew me away. Our theme was ‘Feel Good Food,’ and what impressed me most was how the students not only embraced the concept but also poured their passion into their dishes. The most important thing for me was that they felt proud of what they presented, and you could see that in every plate. The creativity, skill, and heart they put into their cooking were beyond exceptional.”

Joining Gary on the judging panel was head judge James Brown, Executive Chef at Unilever Food Solutions, and Bidfood Scotland’s Food Development Chef, Martin Ross.

Throughout the competition, the judges were looking for menus that showcased the use of high-quality,

3R (EPOS) Solutions

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Another essential feature of CES Touch is its full Stock control functionality, which enables businesses to manage their inventory effectively. This feature ensures that businesses can maintain optimal stock levels, avoid overstocking or understocking, and keep track of their stock movements accurately.

locally sourced, and seasonal ingredients. A commitment to reducing food waste was also integral, encouraging the creative use of by-products and ensuring that every ingredient was maximised. The main course had to use Knorr Professional Bouillon as a key ingredient to enhance the depth of flavour.

Knorr Professional’s Scottish Student Chef of the Year competition is now in its second year and aims to discover and celebrate the next generation of young Scottish chefs. With a focus on nurturing creativity and innovation, the competition seeks to inspire and support students in reaching their full potential, whilst highlighting the vibrant future of Scotland’s culinary industry. The competition also provides a platform for students to develop their skills and promote professional growth, ensuring they are fully equipped to succeed in the fast-paced, competitive culinary world.

THE OTHER CHEF FINALISTS IN KNORR PROFESSIONAL’S SCOTTISH STUDENT CHEF OF THE YEAR 2025 WERE:

• Runner up, Ross Gourlay, 20 – City of Glasgow

• Graham Watson, 35 – Ayrshire

• Louise Smith, 40 – Ayrshire

• Lewis MacLeod, 26 – UHI, Argyll

THE ASSISTANT CHEFS IN THE COMPETITION WERE:

• Winner, Eathan Buchanan, 21 – Ayrshire

• Evie Edgington, 19 – UHI, Argyll

• Jamie Robb, 17 – City of Glasgow

• Taylor Carrol, 18 – Ayrshire

• Anastasiia Severina – Forth Valley

In addition to these features, CES Touch offers intensive operator management and in-depth financial reporting, which is vital for businesses seeking to manage their staff and financial performance effectively. With full cloud business analytics, CES Touch also provides businesses with real-time insights into their sales, inventory, and customer behaviour, enabling them to make data-driven decisions to optimize their operations.

CES Touch also links directly to a wide range of Symbol Groups, including Londis, Booker, Premier, Budgens, Shop Local, Best-one, and NISA, allowing businesses to take advantage of automated promotions and price changes. This feature is particularly useful for businesses looking to offer competitive pricing and promotions while maintaining profitability.

At the heart of 3R’s offering is

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business owner or a large retailer, 3R’s EPOS solutions and CES

Weather Warms Up Drinks Sales To Continue Strong Spring

On Premise venues and suppliers have generated solid growth in drinks sales in March thanks to brighter weather, the Six Nations and St Patrick’s Day.

CGA by NIQ’s Daily Drinks Tracker shows averaged drinks sales in managed venues in the week to 15 March were up by 2% from the same period in 2024. There was even stronger growth of 5% in the following seven days to 22 March.

After a tough start to the year for the On Premise, drinks sales have now been ahead of last year’s levels for four weeks in a row, after increases of 4% and 8% in the previous fortnight.

Peak growth days in the second half of this month have included Saturday 15 March, when the final round of Six Nations rugby matches lifted drinks sales 5% ahead of the same day in 2024. This day also benefited from the run-up to St Patrick’s Day—and the day itself (Monday 17 March) saw sales rocket by 27%.

This period was also boosted by a burst of sunshine in many parts of Britain. Temperatures reached the early 20s on Thursday 20 March, and sales jumped 21% year-on-year that day as consumers came out to beer gardens and terraces. There was more good growth of 5% on each of the sunny days of Tuesday 18 and Wednesday 19 March.

The Daily Drinks Tracker shows the weather, rugby and St Patrick’s Day delivered a very good fortnight for Long Alcoholic Drinks (LAD) categories. Beer sales were ahead by 6% and 8% in the weeks to 15 and 22 March respectively. Cider (up 11% and 14%) had an even better period.

Other drinks categories were more muted. Wine (down 3% and up 1%) and soft drinks (down 4% and up 4%) came out of the fortnight broadly level. Spirits (down 6% and down 4%) were again negative, though St Patrick’s Day meant losses were lower than in most previous weeks.

Rachel Weller, CGA by NIQ’s commercial lead, UK & Ireland, said: “Good weather, live sport and big occasions like St Patrick’s Day are always a powerful combination for pubs, bars and suppliers. These numbers are very encouraging signs for the Spring and Summer, and Mother’s Day, Easter and two May Bank Holidays give the On Premise a lot to look forward to—especially if the sun shines. Nevertheless, many consumers remain affected by rising costs, and the Chancellor’s Spring Statement this week has done nothing to mitigate the extra costs that are looming for businesses in April. Venues and suppliers will need to be at the top of their game to sustain growth in the weeks ahead.”

The New Albion is Back With a Bang!

The New Albion pub in Widnes has reopened following a £230k investment from pub company Punch Pubs & Co.

The Cookhouse pub, which closed in mid-February, made a grand return on Monday, March 24th, unveiling a fresh new look, exciting features, and an updated menu. The community, eagerly following daily updates and progress photos, welcomed the transformation with enthusiasm

Aiming to become the heart of the community, the pub engaged locals in its reopening through an online competition to name the New Albion’s outdoor bar. The contest quickly gained traction, going viral with over 400 comments within 24 hours. MPs Stephen and Jake were astounded by the overwhelming support.

Stephen said: “The past few days have been a whirlwind, but so much fun, as we begin to meet our locals and the wider community. Jake and I are both so grateful to everyone who has supported our venture, came to our family and friends party, and visited the pub on our opening day.

“We’ve had great feedback so far and it’s a privilege to be behind a pub that has the community at the heart. The pub also looks fantastic, and better than we ever imagined. A huge thank you to all the helpers, our Operations Manager, Tina and the Punch team who enabled this to happen.”

The pub has been beautifully transformed to create a warm and inviting atmosphere. Fresh fixtures, fittings, carpets, and decorative touches enhance the tranquil ambiance of the New Albion’s restaurant and lounge area.

The decor combines cool tones and dark fabrics, complemented by bright pendant lighting, making it a cozy and welcoming space for all guests. Beyond the dining area, and in line with its community-focused spirit, the pub also offers a game room where visitors can unleash their competitive side. Featuring state-of-the-art dartboards and a pool table, the space blends modern design with a friendly, relaxed vibe.

Punch Pubs & Co Operations Manager Tina Igo shared her excitement about the pub’s reopening. She said: “This has been an ambitious project, with hundreds of hours of hard work going into this investment – but it has been more than worth the wait. Stephen and Jake are fantastic operators, with an incredibly supportive team around them, and I have no doubt that they will have a successful future here in Widnes.

“We haven’t stopped there, there’s still much more to come and the excitement has only just started. Thank you to the community for their support too, we’re proud to deliver a pub that they’re proud of.”

Why It's Time for Hospitality Businesses to Care About Cash

By Simon James, CEO of

It’s been an interesting few months for cash. While many had predicted the death of physical currency, recent news and announcements have proven that cash is set to remain an essential and enduring payment method for years to come. From the FCA’s actions to enshrine access to cash in law to the latest data from Nationwide showing an uptick in ATM usage, cash has not disappeared as many predicted and has proven itself as a vital part of the payment ecosystem. This shift has major implications for hospitality businesses, offering both challenges and opportunities.

CASH’S

RESILIENCE: A CRITICAL CONSUMER PREFERENCE

Before looking at the implications for hospitality businesses, it’s important to understand what is happening with cash and why it is so resilient. Two key factors explain why cash continues to thrive. Firstly, consumers value the ability to pay in cash. Data from PayComplete’s "Why Won’t Cash Just Die?!" report found that, 89% of consumers see the option to pay with cash as important to their overall satisfaction. More concerning for cashless businesses is that when cash is removed from payment options, 36% of consumers walk away from making a purchase entirely, and only 26% will still comply when there is another payment option. This demonstrates the significant impact cash has on conversion rates.

In the hospitality industry, where customer satisfaction is key, the research suggests that offering cash as a payment option is more than just a convenience - it’s critical to keeping customers happy. When guests are denied the option to pay in cash, they don’t just experience inconvenience; nearly half (47%) believe it reflects poorly on the brand, signalling that the business is prioritising profits over customer satisfaction.

CASH:

MORE THAN JUST A PAYMENT METHOD

For hospitality businesses, it’s not just about the transaction. The second factor is that consumers view cash as a way to support local businesses. The same PayComplete research found that 65% of consumers are aware of the costs businesses incur when processing card payments, with 22% actively choosing to pay in cash to

save businesses money. This trend is even stronger for small companies, where 71% of customers prefer paying in cash to help reduce fees. For large hospitality businesses, where personal service and community ties often drive business, offering cash payments can be a symbol of support from your guests, reinforcing loyalty. For SMEs, providing cash as a payment option allows for a deeper connection with customers.

LEGAL PROTECTIONS FOR CASH

Beyond consumer demand, the rise of legislative protections for cash is another sign that cash is not going anywhere. The FCA’s Access to Cash regulation came into force in 2024, mandating that banks and building societies provide a minimum level of cash access. These measures protect consumers' right to pay in cash and businesses' ability to accept it as a payment option. Writing it into law means that cash is going nowhere, and companies can safely invest in their cash infrastructure without the worry that it will become obsolete due to the death of cash.

THE IMPACT ON HOSPITALITY BUSINESSES

For hospitality operators, the last 12 months have eliminated any uncertainty about the role of cash in the future. Cash is here to stay, and it’s time for businesses to adapt accordingly. Those who have already leaned heavily into cashless payment options might need to reconsider their strategies to ensure they don’t alienate customers who still prefer cash. Failure to do so could result in lost business and negative brand perception.

THE ARRIVAL OF CASHTECH

The good news for hospitality businesses is that managing cash payments has never been easier. Innovations in cash management technology - known as CashTech - combine smart hardware and software to automate cash handling, making it more efficient while reducing cash leakage. CashTech enables businesses to digitise cash handling, streamline cash flow management, and improve accounting processes. By reducing manual handling, businesses can also eliminate discrepancies and the operational inefficiencies that come with it.

For hospitality businesses, adopting CashTech can transform what has traditionally been a cumbersome task into a smooth, cost-effective operation, enhancing profitability and customer experience alike.

CONCLUSION: CASH IS A COMPETITIVE ADVANTAGE

Enthusiasm for cash makes it clear that it’s here to stay. For hospitality businesses, embracing cash and adopting CashTech solutions presents an opportunity to better serve customers, improve operational efficiency, and gain a competitive edge. With consumer demand, legal protections, and technological advancements, cash is not just a payment method but a powerful tool for success in the hospitality industry.

Waste Packaging Scheme Called Out

As ‘A Joke’ By UK Drinks Trade

A waste packaging tax which comes into effect from April 1st is not going to improve the UK’s recycling rates but will damage British businesses – warns the drinks trade.

In February the Wine and Spirit Trade Association joined forces with the UK’s leading drinks trade associations to write to Government to express their “significant” concerns regarding the implementation of the Extended Producer Responsibility for Packaging (EPR).

However, despite calls for the scheme to be delayed to resolve confusion over separating commercial waste (collected by private contractors) and household waste and to allow businesses to plan for the expected eye wateringly high fees, the scheme has gone live. Drinks producers and retailers across the UK are frustrated that DEFRA has refused to delay even though it has acknowledged there are still major issues with the scheme and only last week admitted it won’t improve recycling.

In the OBR’s forecast accompanying the Spring Statement, DEFRA revealed: “the policy is unlikely to have a material impact on rates of recycling or packaging waste volumes in the next five years.”

The following day Secretary of State Steve Reed failed to acknowledge the confession and said: “Packaging Extended Producer Responsibility will begin later this year, incentivising businesses to remove unnecessary packaging and make their products more recyclable and refillable.”

The scheme introduces extortionately high fees for glass which the industry argues is likely to encourage producers to switch from highly recyclable glass to more environmentally damaging forms of packaging.

Miles Beale Chief Executive of the Wine and Spirit Trade Association said: “The Government’s Extended Producer Responsibility fees make the cost of recycling a glass bottle almost 7 times more expensive than for recycling the same sized plastic bottle. With businesses being charged this new “green tax” from today, 1 April, the introduction of EPR could be mistaken as a misjudged attempt by DEFRA at an April fool’s joke.

Sadly it is deadly serious. As well as being another Governmentinspired cost on businesses in the UK drinks sector, it’s wholly at odds with improving recycling – the aim of the EPR scheme.”

“We are supportive of the ‘polluter pays principle’, but if you are asking businesses to pick up the tab, they need to be confident in the efficiency and effectiveness of the system they are being asked to fund and be given sufficient time to plan for the introduction of new costs.”

“DEFRA Ministers need to engage on the design of these schemes. In practice they should delay EPR and bring it in at the same time as any Deposit and Return Scheme.”

DEFRA’s latest estimate for forecast EPR fees for glass of £240 per tonne has come as an unwelcome shock after earlier estimates were much lower, at around £110 to £215 a tonne. These substantially higher estimates, fail to reassure WSTA members that the EPR scheme is in any way ready.

Around 2.5 million tonnes of glass packaging is placed on the UK market each year, of which about 85% of these are drinks bottles. The introduction of EPR fees on top of existing packaging fees will mean the drinks trade will be faced with a bill for some half a billion pounds.

Consumers will also feel the impact of EPR as prices will rise again on top of the alcohol duty hikes which landed on February 1, as well as the increased employment costs, and business rates bills announced in the October Budget.

David Gates, CEO of Laithwaites said: “EPR is an inflationary new tax that’s being implemented before it’s properly finished and shares a similar fiendish complexity with the big recent hikes in wine duty. Combine them both with the Chancellor’s increase in National Insurance and our family wine business is left facing an extra £10m in taxes year on year – a body blow that leaves us with little choice but to put up prices, look hard at the size of our workforce, postpone or cancel CAPEX projects and consider prioritising our other markets for investment.”

– Celebrating 15 Years of Manufacturing with Adelphi

Ever since LittlePod’s launch in 2010, we’ve had Adelphi Manufacturing by our side. Fifteen years on, we thought it was time for a catch-up!

When it comes to manufacturing and machinery, Adelphi ensure we have no worries, having provided a sterling service that dates back to LittlePod's launch in 2010. Ensuring we have all the correct equipment and keeping everything running smoothly, Adelphi's team have played a crucial role in our Campaign for Real Vanilla, no-one more so than Dean Willis.

Fifteen years since he visited LittlePod HQ for the first time, Adelphi Manufacturing's Sales Director returned to East Devon to renew acquaintances with Janet and the team. Keen to find out more about what has become the perfect partnership, Paul sat down with Dean. These are his words:

“We have been part of LittlePod’s journey for 15 years. It has been so satisfying to see how the company has grown and developed in that time and to know that we have had a role in everything that LittlePod has achieved. I remember the first time that I came here in 2010 to meet Janet. Back then she had everything set up in the kitchen and she needed help filling bottles and tubes. We introduced her to her first filling machine and it made all the difference. From then LittlePod has grown beyond all recognition. It has been a pleasure to watch it all develop.

“Just like LittlePod, Adelphi has grown a great deal. We started out in 1947 in the packaging industry. Adelphi is still a family business, a husband and wife-owned company, and we’ve never lost that feel. But since those early days, we’ve got a lot bigger and we now have four different companies. There is Adelphi Manufacturing that I work for and also Adelphi Masterfil, Adelphi Pharma Hygiene Products and Adelphi Healthcare Packaging. We work in food, pharmaceuticals, toiletries, cosmetics and more. There’s never a dull moment – just like here at LittlePod!

“I joined Adelphi in 1993 and am coming up to 32 years with the company. I started as a salesman and have worked my way up to become sales director. It has been quite a journey! During that time, I’ve met lots and lots of people, but very few like Janet. She has got such passion and I haven’t met anyone else quite like her. People often start out with great passion, but often the business takes over and it’s difficult to maintain it.

Fifteen years since she started LittlePod, I think that Janet’s passion for this is greater than ever – even more so than in 2010.

“It’s Janet’s passion that makes LittlePod so appealing to people. It has always been the case for me. Her passion has always been to get across to people what they’re missing out on and all the threads that come from this make it fascinating. There’s the LittlePod orchard in Indonesia and there are distributors here, there and everywhere; there are great products and interesting stories and all the different people involved in making it all happen. That includes Adelphi, of course. But I have to stress that this could never have happened if Janet didn’t have this passion and all these thoughts and ideas: where to go, what to do and how to do it.

“In 2020, we helped LittlePod to become fully automated. I remember it so well. I organised everything. It was a big challenge. LittlePod’s TGM tube-filling machine was manufactured in Italy. The first task was to get it to Devon. We found somewhere to store it, close to Exeter Airport, before transporting it to LittlePod HQ, down all these narrow country lanes. There was no way that the lorry could turn into the driveway, so everyone who was here had to help unload it onto the road and manhandle it into the building. We had to take bits off the machine and remove trims from the doors just to get it inside. It was an interesting day, that's for sure. I’ll never forget it!

“It's always nice to visit LittlePod and to see the machine being put to good use. Getting it here was quite a task but once we got it up and running, we’ve never looked back. We talked about doing this for a while and I kept saying to Janet, ‘not quite yet’ on the basis of the numbers. Eventually, when we reached the point where it was obvious that automation would be a benefit, the TGM machine was purchased and it has proved to be invaluable ever since. The time was right and the decision that Janet made then has helped LittlePod to keep up with growing demand. To have helped her to make this step has been a pleasure for all at Adelphi Manufacturing.

“I think what Janet has achieved in the last 15 years is so inspiring. I can’t wait to see what she does in the next 15 years.”

“She can do whatever she sets her mind to. What is great is seeing all the people she has brought along with her. The teaching, the apprenticeships – Janet always wants to help people to achieve, to gain qualifications and to reach certain standards, enabling them to move on when the time is right and to enjoy success in their careers. This is something that we like to do at Adelphi also and is just one of many things that the two companies have in common. Right from the beginning, this has been a perfect partnership.

“I always love coming back to LittlePod to visit Janet and the team. The location is lovely, you’re working in a small unit and it has such a family feel. It’s more than that, of course. With LittlePod products being exported all over the world, this is a serious business. But it has never lost that sense, that feeling or that beautiful view of the church at the bottom of the garden. Whether I’m coming here for a cup of coffee and a catch up or whether it’s a service call or an issue to address, visiting LittlePod is always enjoyable and I can’t wait to come back again. Here’s to LittlePod and Adelphi, to the next 15 years and all that it holds for our companies!”

From the team here at LittlePod HQ, we send vanilla hugs to Dean and to all at Adelphi Manufacturing who have been part of our journey. We couldn't have picked a more perfect partner. Thank you for all your expertise, assistance and support!

Perfect EU Wines for Easter Pairings

Neil McAndrew, wine industry consultant and advisor to the European Union’s ‘More Than Only Food & Drink’ campaign, reveals the wines set to take centre stage this Easter, offering expert pairings to complement seasonal traditions and inspire consumer choices.

With UK consumers spending an estimated £1.3 billion on Easter celebrations last year, the holiday remains a major event on the retail calendar. While chocolate eggs and confectionery dominate sales, the period also presents a prime opportunity for retailers as families and friends gather to celebrate.

Neil says, “The beginning of the year is often seen as a period of moderation, especially with the growing number of people participating in Dry January (it is estimated that 15.5 million people in the UK took part this year). Easter, therefore, emerges as the first major occasion for friends and families to reunite and celebrate. It's an ideal time to explore new wines - be it a fresh white to complement spring dishes, a robust red for a traditional roast, or a sparkling wine to add a celebratory touch.

“The European Union offers an abundance of wines, making it easy to find the perfect match for spring dishes. Here are my recommendations: For Good Friday traditionalists:

“The tradition of eating fish on Good Friday remains popular in many UK households and marks the start of Easter celebrations. When selecting wines to pair with seafood - whether it’s classic fish and chips or a more refined dish – this tradition should be a key consideration.

“As a general rule, some of the best seafood-friendly wines come from coastal wine regions, such as Picpoul de Pinet PDO in the South of France, Albariño from northwest Spain, Assyrtiko from Santorini Island in Greece, or Malvasia from Istria in Croatia.

"Picpoul de Pinet PDO is a distinct white wine from the LanguedocRoussillon region of France. The vineyards surround the Bassin de Thau lagoon, overlooking the Mediterranean town of Sète in the southern part of the region. The name Picpoul means ‘lip stinger’, referring to its crisp and zingy acidity. This wine features citrus, floral, and tropical scents, with medium-high acidity and a lengthy aftertaste. It pairs particularly well with seafood, including mussels, oysters, and grilled fish. The success of Picpoul de Pinet lies largely in its consistency, offering reliably fresh, food-friendly wines. Already popular in the UK, its distinctive fluted green bottle - called Neptune – features the Languedoc cross and wave pattern emblazoned across the top, making it instantly recognisable.

"Although Albariño is now planted across the world, the finest examples come from the renowned Rías Baixas region of northwest Spain. Elegant and food-friendly, these highly regarded wines are pale goldenlemon in colour, bone-dry, and aromatic. They are packed with flavours of citrus, white peach, apricot, melon, pineapple, mango, and honeysuckle, and pair particularly well with seafood, especially mussels, clams, and oysters.

"The impressive growth in the popularity of Greek wine over the past

few years has been primarily driven by the complex, high-quality white wines made from the Assyrtiko grape. Originally celebrated on the volcanic island of Santorini, Assyrtiko is now widely planted across Greece and is increasingly found in other parts of the world. These wines are dry and crisp, with ripe fruit, mineral undertones, and refreshingly high acidity, making them a wonderful partner for seafood - particularly fried fish and calamari - as well as lighter meat dishes like chicken.

“Classic French wines such as Sancerre PDO, Muscadet PDO or Chablis PDO feature on every seafood restaurant menu due to their exceptional food-friendly qualities. Known for their crisp acidity and mineral-driven freshness, these three world-famous wines are produced within just a few hundred miles of each other.

"Sancerre PDO, produced from Sauvignon Blanc grapes, is regarded as the benchmark for this style of wine. The soil and climate of the central vineyards of the Loire Valley are perfect for creating a delicious dry white wine that combines green fruit and grassy flavours with beautiful texture and refreshing acidity. The wines have a lovely mineral character, and the best examples are known for offering a delicious, multi-layered texture on the palate.

For the main event:

“Lamb remains a firm favourite amongst UK consumers for Easter dining. In 2024, sales of lamb roasting joints increased by 24.1% compared to the previous year, accounting for nearly three-quarters of all lamb sold during the Easter period.

“For roast lamb, medium-bodied reds with structure, some oak ageing, and maturity are a great option. Rioja PDO from Spain, typically produced primarily from Tempranillo and aged in barrels for several years before release, pairs exceptionally well with lamb and is a classic regional combination. Similarly, Tuscan wines made from the noble Sangiovese grape, such as Chianti Classico PDO and Brunello di Montalcino PDO

from Italy, complement slow-cooked lamb shoulder beautifully.

“For something more unusual, try a wine from northern Greece with the Xinomavro grape variety, the primary grape found in many Greek PDO wines including Naoussa PDO and Amyndeon PDO. These wines are usually aged in oak and are renowned for their firm tannins, tight structure, bright acidity, and elegance – making them incredibly foodfriendly and a perfect match for a slow-roasted lamb joint.

“Of course, chicken is also a popular option. It is an extremely winefriendly meat that pairs well with a wide range of both white and red wines. A classic roast chicken matches beautifully with a Sauvignon Blanc or a German Riesling, while a Mâcon PDO or Saint-Véran PDO from France is hard to beat. A simple rule is to match the wine to the sauce or seasoning. If wine is used in the recipe, then the same wine should be served alongside it. Chardonnay and chicken - especially in a creamy sauce - is a match made in heaven.

“For customers who prefer red wine with chicken, I would recommend lighter styles to avoid overpowering the chicken’s flavour. French wines like Beaujolais PDO, made primarily from the Gamay grape, are excellent choices. Similarly, Spanish wines produced from Garnacha (Grenache) grapes, such as those from the Campo de Borja PDO in Aragón, also pair well with chicken.

For moments of sweet indulgence:

“Easter is the perfect excuse to indulge in baked treats. For those looking to enjoy wines with traditional bakes such as Simnel Cake and Easter Biscuits, the nutty characteristics of Portugal’s Madeira Wine PDO or Italy’s Marsala PDO pair particularly well. For an extra special occasion, I’d suggest one of life’s great pleasures - a sweet Tokaj PDO from Hungary, an extraordinary and unique dessert wine with a long and illustrious history.

“One of the most popular Easter treats is, of course, the chocolate egg. Since wine and chocolate don’t naturally pair well, the general rule of thumb is that the wine should be sweeter than the chocolate. To this end, a fortified wine such as Tawny Port, with its lighter colour and notes of orange, nuts, and spice, pairs well with high-quality chocolate. The port's tannins help soften the chocolate's bitter edge while balancing its sweetness - especially when served slightly chilled. For those who prefer white wines, a sweet style such as a Spanish Moscatel de Valencia or an Italian Moscato d’Asti can complement the chocolate’s sweetness beautifully.

“In my opinion, fortified wines pair best with dark chocolate. A young Port is often regarded as the best match; however, for the more adventurous, I recommend an aged Banyuls PDO from France - a wonderful Port-like wine with slightly less alcohol, produced on the terraces of the Catalan Pyrenees in the Roussillon region.

There is no doubt that Easter presents a key opportunity for consumers to explore new wines or trade up to higher-quality varieties they might not typically choose.

Hotel Occupancy Flat as Room Rates Take a Hit in February

Hotel occupancy holds up year-on-year in February, but room rates take a hit as UK hotels have to work harder for less, according to the RSM Hotels Tracker.

The data, which is compiled and produced by Hotstats and analysed by RSM UK, shows occupancy of UK hotels was up slightly from 70.8% to 71.5% in February year-on-year, and from 72.8% to 73.1% in London.

Average daily rates (ADR) of occupied rooms in the UK decreased from £125.96 to £123.69 in February year-on-year, and from £180.89 to £171.87 in London.

As a result, revenue per available room took a hit of 5% in London and almost 1% in the UK and gross operating profits were down in London at 26% from 31% in February last year and down from 26% to 23% in the UK – highlighting a squeeze on the bottom line.

Chris Tate, partner and head of hotels at RSM UK, comments: “The hotel sector has been resilient. For over a year it has followed seasonal trends but seen incremental growth and higher than average room rates; but February saw the first knock to the topline. One month does not signal a downward trend in

itself, but we know that labour costs are starting to bite, and this pressure will step up from April when the post-Budget increase in employers’ national insurance contributions and national minimum wage hit.

“As expected, last week’s Spring Statement gave no additional support for hotels or the wider hospitality sector, so businesses will need to navigate and adapt to the forthcoming headwinds. However, the OBR forecast did confirm an uplift in disposable income which could help to mitigate cost increases if consumers save less and treat themselves to get away in 2025.”

Thomas Pugh, economist at RSM UK, added: “The fact that real household disposable incomes, which are the best measure of aggregate spending power, grew by almost 2% in Q4 and by more than 4% as a whole over 2024. This puts households in a good position to start to ramp up consumer spending, if they are confident enough to switch from saving to spending.”

“The big risk is that a global trade war knocks the emerging recovery off course, sending inflation soaring again and depressing consumer confidence, keeping savings elevated and spending low.”

Hawkstone is Your Next Best-Seller

Hawkstone started as a twinkle in Jeremy Clarkson’s eye. He wanted to make a proper premium lager using the highest quality barley from his farm. And that’s how our signature beer was born. It proved such a smash hit with people that Jeremy couldn’t grow enough on Diddly Squat farm alone and had to ask other British farmers for their premium malting barley.

Since then, our line-up has grown to include ciders, more beers, and a whole host of best-selling specials – each one made with premium British-farmed ingredients. Customers can’t get enough either. More and more venues are trying us and selling out in record time. All because of the incredible taste and a love for farmers across the UK.

We ended 2024 with a run of award wins and officially became England’s Best Lager at the World Beer Awards. Now we’re the UK’s fastest-growing beer brand with an enormous following on social media. That’s why you should take advantage and stock us. Seriously. We won’t shut up about you. We’ll do everything we can to pack your venue out – from posting on our social accounts to emailing our customers near you. And once your customers get a taste, they’ll keep coming back for more. Join over 1,000 pubs proudly pouring Hawkstone and give the people what they want. You won’t regret it for a second. Your next big seller is right here waiting for you. Stop reading this and head to jeremy@hawkstone.com to get started.

Navigating NET-Zero: A Business’s Guide to Sustainability

Phrases such as ‘sustainable’, ‘net-zero’, ‘eco-friendly’ and ‘green’ are used everywhere, but what do they actually meanmean? To many consumers those words all mean the same and ultimately mean ‘good for the planet’. Consumers place trust in the claims made by businesses, so it’s important to get those green claims right to protect your reputation and avoid visits from regulators.

Whether it’s beer that claims to be made using renewable energy, or a restaurant using local sourced ingredients, it’s clear that green sells. Even in the restaurant sector 7 out of 10 Brits believe that restaurants should be more sustainable (source)(Source : Belu and Wateraid).

Younger consumers in particular care about the environment with 69% of Generation Z consumers willing to pay more for sustainable products (Source)(Source : Statista) . Even during a cost-of-living crisis that’s affected the hospitality industry, consumers are still looking for green ways to spend their money. As retail guru Mary Portas puts it 'Every £1 spent is a vote for how we want to live'

The Competition and Markets Authority, Trading Standards and the Advertising Standards Authority are coming down hard on businesses that are unable to back up their green claims . Help is available though.

The Chartered Trading Standards Institute has put together guidance on how to comply with environmental claim regulations, to help you get your green claims right.

Visit BusinessCompanion.co.uk to get free advice from trading standards experts.Businesscompanion.co.uk is a free government backed website, written by trading standards professionals, that helps you comply with consumer protection law, which includes green claims. This will help ensure that your green claims around your food, drink, and even the way your business operates will be legal. On the site you’ll find handy guides and leaflets that will help you to get your green claims right.

A good question to ask yourself around green claims, is “how can I prove this”? Also put yourself into the mind of your customer. Would your customers understand what a ‘sustainable meal’ or what a ‘responsibly sourced’ product is? If your green claims are vague, misleading, or not adequately explained, then you might not be comply-

ing with the law.

Whether it’s beer that claims to be made using renewable energy, or a restaurant using local sourced ingredients, it’s clear that green sells. Even in the restaurant sector 7 out of 10 Brits believe that restaurants should be more sustainable (source).

Younger consumers in particular care about the environment with 69% of Generation Z consumers willing to pay more for sustainable products (Source) . Even during a cost-of-living crisis that’s affected the hospitality industry, consumers are still looking for green ways to spend their money. As retail guru Mary Portas put it 'Every £1 spent is a vote for how we want to live'

If you run a business that is making green claims about the products you sell, or the way your business operates it is important that you get your claims right. Getting green claims right from the beginning will save you time and money, and protect your reputation. We have seen businesses of all size get this wrong, which has led to social media campaigns against these businesses, as well as potential fines from regulators and damage to reputations. However, help is at hand to help you get your green claims right.

Top tips to getting environmental claims right:

• Make sure that you understand the difference between various definitions, such as sustainability, ecodesignedEco designed and carbon footprint. Our free guidance here can help younet zero guidance on businesscompanion.co.uk can help you Make sure that every green claim you make can be backed up by evidence.

• As a professional you may know the meaning of green terminology such as ‘sustainable’, ‘environmentally friendly’ and ‘netzero’, but most consumers don’t. Consumers will appreciate an explanation of how and why your product or service is green, and it will help you comply with the green claims code.

• Don’t be afraid to challenge your suppliers on their environmental claims.

• Familiarise yourself with the Competition and Market Authorities Green Claims CodeGreen Claims Code

• If you need further information, or want to check if your products or services comply then download your copy of the free Net Zero guide available on businesscompanion.co.uk

Net zero for businesses | Business Companion

Community-Owned Pub Appeals for Volunteers Ahead of Grand Reopening

A historic village pub, saved by the local community from closure, is calling for volunteers to help complete its refurbishment in time for summer.

The Ickleton Lion, a 300-year-old establishment located between Cambridge and Saffron Walden, Essex, was rescued last year by a community benefit society dedicated to preserving the village’s last remaining pub.

The Ickleton Lionhearted group, which led the fundraising efforts, successfully raised over £440,000 in just ten weeks to purchase the pub, which had stood empty for more than a year. Since taking ownership, local residents have committed hundreds of hours to the renovation project, working with a limited budget to restore the pub’s charm and functionality.

The restoration effort received a significant boost through three grants, totalling more than £50,000. This funding includes £26,464 from the Thalia WB Community Fund to purchase brand-new kitchen equipment, £22,458 from the Net Zero Villages Grant scheme to support sustainable initiatives, and a £1,844 contribution from a Community Chest fund.

These grants are set to transform the Ickleton Lion into a modern, sustainable, and community-friendly

venue.

Rachel Radford, chair of the Ickleton Lionhearted group, highlighted the importance of these grants, stating: “This funding is a game-changer. It enables us to fully realise our vision of a thriving, welcoming, and sustainable village pub that will serve the local community for years to come.”

Despite these financial boosts, the group is still in urgent need of volunteers to help bring the project to completion. Committee member Jo Hancock emphasised the need for additional support, saying: “The grants have provided us with the essential tools and equipment, but we now need the manpower to get the pub ready for its grand reopening. We are desperately seeking volunteers to help with painting, decorating, DIY, repairs, gardening, cleaning, and general maintenance.”

Over 70 volunteers have already contributed to the effort, but much work remains before the pub can open its doors. With summer fast approaching, the group is keen to welcome both new and returning patrons to enjoy a pint in the sunshine in the revitalised pub and garden.

Those interested in lending a hand can contact the Ickleton Lionhearted team via email to join the “Lion Crew” and be part of this remarkable community project.

New Plans Submitted For London’s 179 Bed Custom House

The owners of London’s Custom House have submitted plans to turn the Grade I-listed building in the City into a leisure destination incorporating a hotel.

Under the proposed plans, drawn up by award-winning architects Orms and Richard Griffiths Architects, the building would be brought back into use as a new 179-bed hotel with dedicated spa and health facilities. A diverse food and beverage offer would be featured in the King’s Warehouse and the Long Room would become one of the best new event spaces in the City.

Central to these proposals is a cultural strategy enabling a level of public access never before seen in Custom House’s history, establishing a ‘Golden Thread’ throughout its principal historic spaces. The plans include a new public ground-floor route through the former King’s Warehouse which will be brought to life by dynamic historic displays, a series of galleries and an exhibition/ engagement space in the West Wing, and a curated historical library within the former Tide Waiter’s Room.

Throughout, the plans have been carefully tailored to preserve the Grade I Listed Custom House, as well as the Grade II Listed River Wall, Stairs, and Cranes along Custom House Quay, and respecting the neighbouring Eastcheap Conservation Area and Old Billingsgate Market. Since 2023,the proposals have evolved through extensive engagement and consultation with officers at CoLC, the King’s Foundation and key heritage stakeholders including Historic England, The Georgian Group, SAVE, LAMAS and CoLAG, many former Customs Officers, and the local community.

Jay Matharu of Jastar Capital said: “As long-term custodians, we are thrilled to put forward our plans to revitalise Custom House with welcoming community spaces, a heritage-focused hotel, elegant event spaces, exceptional dining experiences, a dedicated spa, and a dynamic quayside. We extend our sincere thanks to all the stakeholders who have helped shape this exciting proposal which will bring this iconic London landmark back

Gareth Fox, Partner in Montagu Evans’ Central London Planning team, said: “These plans will bring an important London heritage asset back into viable use as a landmark hotel, restoring its former grandeur and opening it up to guests and the public alike. The new riverside public realm and cultural offer will make an enormous contribution to the Pool of London and the City of London’s Destination City initiative. Significant care has been taken to balance modern operational and sustainability requirements with respect for the building’s rich history.”

Kate Falconer Hall, Partner in Montagu Evans’ Historic Environment and Townscape team, said: “Crucially, these proposals will bring a vacant Grade I listed building back into use through a high-quality refurbishment which centres on the ongoing conservation and enjoyment of the building. The proposals will open up the most historically important parts of the Custom House, sensitively upgrading them for access whilst undertaking beneficial enhancements to the building’s fabric – to include the restoration and repair of significant architectural features and a scholarly paint scheme based on Smirke’s 19th century interior.”

Elyse Howell-Price, Associate Director and Historic Buildings Specialist at Orms, said: “Custom House is a hugely sensitive heritage asset in one of the most significant riverside sites in The City of London. Orms’ approach to this project has been to undertake a deep investigation of the history and construction of this remarkable building while at the same time envisioning the potential that the revitalisation of the site could achieve by improving the experience of the riverside for all Londoners. Throughout the process we’ve enjoyed productive dialogue with the many stakeholders invested in preserving and celebrating this building by bringing it back into use.”

Photo Credit: Orms & Secchi Smith

£1.5 Billion Business Rates Tax Hike Comes Into Effect Affecting Nearly 500,000 Properties

Business rates bills in England, for the new 2025/26 financial year, which started on 1st April, will rise overall by £1.5 billion up 5.7%. Whilst more than 252,000 retail, leisure and hospitality properties, including more than 3,000 business premises in Leeds, home to the Chancellor’s own constituency, will see their tax demands rise by 140% on average according to analysis by the global tax and software firm Ryan.

The slashing of business rates discounts for 252,414 high street properties will cost an extra £1.03 billion in tax for retail, leisure and hospitality firms on 1st April, with discounts being cut from £2.41 billion to £1.38 billion, and London hit the hardest Ryan added. The average small shop will now see its business rates spiral from £3,589 to £8,613 whilst small pubs will see bills rise from £3,938 to £9451. Small restaurants will see their average bill rising from £5,051 to £12,122 the analysis from Ryan shows.

At the 2024 Autumn Budget, the Government announced that whilst it would continue with the retail, leisure and hospitality business rates discount scheme for the 2025/26 financial year, the discount for eligible properties would be slashed to 40%, down from 75% during both 2023/24 and 2024/25, up to a cash cap of £110,000 per business.

Whilst non-domestic property tax rates have been frozen for a sixth consecutive year at 49.9p for the smallest of properties, those with a rateable value less than £51,000, the standard rate of business rates tax for the rest will rise on 1st April from 54.6p to 55.5p increasing tax demands for 219,130 properties across all sectors of the economy Ryan added.

Further, from 1st April 2025 in England, it was the Government’s intent that private schools that are charities will no longer be eligible to receive 80% business rates charitable relief costing 1,139 private schools registered as charities an extra £70 million the Ryan analysis found. However, the legislation is currently in a state of ‘ping pong’ between the Houses of Commons and Lords. Once Royal Assent is received, the relief will then be removed.

Alex Probyn, Practice Leader of Property Tax (Europe and AsiaPacific) at Ryan said the rises “will disproportionately affect small and independent businesses across sectors already struggling whilst medium to large sized businesses across all sectors of the economy tell us the standard rate of tax is now a disincentive to invest and is anti-growth.”

It is estimated that Councils across England will raise £27.8 billion in business rates income for the new 2025/26 financial year up 5.7% from the £26.3 billion during 2024/25 with more than two thirds of that increase coming from the cut in the discount for retail, leisure and hospitality firms according to Ryan.

Inflation Bites into Fast-Food Profits

Following a period of relative stability in 2024, entering 2025 inflationary pressures in the UK’s economy have resurfaced according to a survey from market intelligence company Meaningful Vision.

Year-on-year price growth, as measured by Meaningful Vision’s Foodservice Inflation metric, and the Office for National Statistics’ Food & Beverage Inflation numbers, showed foodservice inflation experienced a cooling-off from highs of 13% in late 2023, settling to a more manageable 5% in 2024. This stabilisation likely offered much needed respite from rising prices, for both operators and consumers.

However, January 2025 marked a turning point as the foodservice inflation resumed its climb reaching 6%, the highest point since early 2024. This return to an ascending trajectory signifies a renewed wave of inflationary pressure hitting the sector.

By comparison, the ONS Food & Beverage Inflation rate showed a less dramatic increase, moving from 2% at the end of 2024 to 3% in January 2025, indicating the resurgence is currently more pronounced within foodservice.

Having tracked over 60,000 of the UK’s top food outlets – including quick service restaurants, casual dining establishments, bakeries, coffee shops and pubs – key insights emerging between 1st January – 28th February 2025 include:

• Store growth: The growth rate of new store openings across the market was up 1.0% in Jan-Feb 2025 vs. 2024, while fast food stores were up 2.1%. Quick Service (QS) Bakery & Sandwich and QS Ethnic segments remained on their growth trajectory from 2024, while chicken shops saw an uptick in performance following a surge in openings from new international players. However, overall figures were lower than Jan-Feb 2024, suggesting a slight deceleration in expansion.

• Consumer traffic: Across Jan-Feb 25, market traffic across the industry declined by 2% compared to 2024. Restaurants experienced the largest drop, down nearly 8% overall ( -7.7%), while pubs were down by 6.2%, having previously increased by 2.7% from 2024 vs 2023. While footfall continued its negative momentum into early 2025, February’s decline was partly driven by calendar variance, with one fewer trading day than last year.

• Time interval footfall: Morning visits in Jan-Feb 25 vs 24 demonstrated some drop compared to 2024 vs 2023 data, which showed an increase of 13.8%. On the contrary, data shows the previously declining 3-6 PM

Frying is an incredibly popular method of cooking food and as with all aspects of the commercial kitchen, cost savings are a focus for operators as they are faced with increasing costs of running a business. From energy prices to salaries, National Insurance, the opportunity to reduce costs whilst still delivering or even improving food quality is the aim of all businesses. With an Oil Chef device, the savings and benefits per venue are clear, and when this is multiplied over numerous fryers and/or outlets, the impact on the bottom line is significant. Pub food, hotel dining, fast food, fish & chips, kebabs, burgers and fine dining – all these offerings can cost less when using the award winning OiLChef device inside kitchen deep fryers.

“Fundamentally, the device increases the lifespan of the oil, and this means a cost reduction of around 30% to the business because we now change the oil every eight days instead of five days. And on top of that, we're obviously helping our environmental footprint because we now use less oil. Excellent quality food is key to the group brand here at Almond Family Group of Pubs.”

hours and evening visitor numbers begin to recover; the daytime slot of 3-6pm showed an increase, up 1.7% for Jan-Feb 25 vs 24, while evening visitors also rose slightly, up 1.1%. This could be attributed to a gradual return to post-work socialising and snacking on the way back home. Bakeries and coffee shops were the main contributors to the increase in visits during the period between lunch and dinner.

• Regional data: Compared to the UK as a whole, London performed better across Jan-Feb 25 vs 24, up 0.9% (compared to the UK at -2.8%), a trend we also saw in 2024 vs 2023, with London up 3.9% (compared to the UK at -0.8%).

• Prices: The rate of price increases during Jan-Feb 2025 reached 6% in restaurants and 3% in retail, showing some increase compared to December 2024.

• Promotions: While 2024 saw restaurants increase the number of promotional offers by 25%, so far in 2025 this increase has reached 15%. Offering special prices was a top tactic among price promotions in restaurants, up from 70% in 2023 to 71% in 2024. Conversely, Percentage Discount was top within delivery, rising from 34% to 49% in 2024; trends also seen in 2025 in terms of promotion types. Maria Vanifatova, CEO of Meaningful Vision, comments: “As predicted, the start of 2025 has been tough, with a marked slowdown in those eating out as consumers adjust spending habits in response to economic uncertainty. We’ve also seen tough market conditions drive price increases. Though this was recorded at 6% Jan-Feb this year, with government tax changes set to push inflation up to 7-8% from April, price sensitivity will likely continue affecting footfall negatively.”

“Despite these challenges, we are seeing some signs of positivity, with fast food stores expanding, and daytime and evening footfall experiencing some signs of recovery. We’re also expecting healthier-focused chains to grow in popularity and rising office attendance support the demand for convenient morning and lunch essentials like coffee and sandwiches – the AWA reported a 20% increase in office occupancy in 2024, with large firms expected to return to five-day workweeks within three years.”

“It’s positive to see, even amid economic pressures, chains are already taking advantage of these opportunities, with Limited-Time Offers (LTOs) and meal deals proving effective, and healthier options capturing new consumers. Maintaining resilience in 2025 will be about keeping a keen eye on these consumer trends, tracking what works and what doesn’t, and adjusting promotions and offerings accordingly.”

“Obviously, the massive saving is in the amount of oil you use – instead of approximately 26,000 litres of oil per year, we’re now using between 8,500 and 9,000 litres! That’s a saving of about €22,000 a year, based on current oil prices. And not only that, but our customers are also getting a better product, less greasy and much crispier. I’m delighted with OiLChef, first time we’ve been excited about anything in fast food in over twenty years!” - Kevin Grimes, Owner Four Lanterns, Ireland

“At Hennighan’s, we always monitor how much oil we waste each month, so that we can gauge how much life we are getting from our oil. To put this into perspective, in 2021, our oil wastage was 1,120 litres. Fast forward to 2023 - which was our first full year of using Oil Chef in all our fryers and we discarded just 247 litres of oil. That’s a waste reduction of 77%, allowing us to save thousands of pounds on oil alone. Without a doubt, Oil Chef has dramatically improved the quality of our oil.” - David Hennighan, Hennighan’s Fish & Chips Shops www.oilchef.com

“This

“Unbelievable!

Pubs To Be Protected With As Part Of £20 Million Heritage Revival Fund

Pubs, parks, at risk of falling into disrepair will be protected with £15 million grant scheme now open for applications, and comes alongside a new £4.85 million Heritage Revival Fund also open for applications, helping communities to take ownership of local heritage sites and bring them back into good use.

The new £4.85 million Heritage Revival Fund is currently accepting applications for projects that will help to rescue and repurpose neglected historic buildings, and will do this by supporting community organisations, charities and social enterprises to take ownership of sites, transforming them into vibrant spaces that meet local needs.

The programme will be delivered by the Architectural Heritage Fund and will run from 1 April 2025 until 31 March 2026. It will be open to charities and social enterprises in England seeking to take ownership of and adapt historic buildings for community uses.

This is in addition to the £15 million Heritage at Risk Capital Fund opening for Expressions of Interest from individuals or organisations, focusing on the most deprived areas to rescue their locally cherished, at-risk historic sites and buildings.

This funding will support projects which seek to repair and enhance a variety of heritage buildings to benefit the local public and community including pubs.

Heritage Minister Sir Chris Bryant said: “It is so important to communities across the country that we preserve local heritage that helps us to tell our national story.”

“I am delighted that we have been able to provide this support to save the historic buildings most at risk, whilst simultaneously empowering people all over the country to take over the heritage sites at the beating heart of their communities and bring them back into good use.

These new funds are just another step of our Plan for Change, helping to boost local economies and bring opportunity to everyone, everywhere.”

Chair of CAMRA’s Pub Heritage Group Paul Ainsworth said:

“CAMRA warmly welcomes this new fund which will help communities bid for funding to breathe new life into closed, derelict or at-risk heritage pubs. We believe that pubs in nationally important buildings, or with historic interiors, need to be protected both as buildings which tell us about our national story, but also as thriving pubs acting as the beating heart of communities today.”

“The Government also need to provide funding to save underthreat locals that aren’t classed as heritage pubs. There are more than 200 community-owned pubs in the country, where previously struggling pubs have been taken over and run for the people, by the people.”

“But those looking to take over their local as a community owned pub if it is under threat of closure or conversion need to be able to access advice, support and funding to make sure bids are successful, securing the pub at the heart of community life for decades to come. Since the Community Ownership Fund closed last year, no such funding has been available. The Government should urgently create a new funding stream so that communities can save their local pub.”

Fit For Royalty: Major Refurbishment Of The Wellington In Boscastle Unveiled

One of Cornwall’s oldest coaching inns, which has hosted renowned historical figures – including kings and poets – reopens today (2 April) following a transformative refurbishment by owners St Austell Brewery.

The Wellington boasts a stunning new look, complete with an extensive terrace dining area, alongside three bar and restaurant spaces. Its 14 bedrooms and three family-sized apartments have also been elegantly and sensitively renovated.

The reopening of the pub, affectionately known as ‘The Welly’, marks the first of three investment projects across St Austell Brewery’s 45-strong managed pub estate this year. The highly anticipated transformations at Pedn Olva in St Ives and the Royal Castle in Dartmouth will follow later this year.

The Wellington’s new design, inspired by its rich history – including its resilience through the devastating 2004 flood.

Andrew Turner, Chief Operating Officer at St Austell Brewery, said: “We are incredibly excited to be reopening The Wellington, the first

of three major refurbishments across our managed estate this year. When we acquired the pub three years ago, we had a vision of what it could be and following this investment, we believe that The Wellington has been transformed for the next chapter of its wonderful history. We can’t wait to welcome our regulars and visitors back to showcase our award-winning hospitality.”

Past guests include King Edward VII and the esteemed novelist and poet Thomas Hardy, who gifted the pub intricate brass and ruby glass oil lamps. These historic fixtures take pride of place in the guest areas, complemented by modern design touches and historic artwork that celebrate the building’s evolution.

Natasha Milne, Property Director at St Austell Brewery who has overseen the project, said: “We are delighted to unveil the transformation of The Wellington. Our focus has been on preserving its character and heritage while incorporating modern touches, including a welcoming and accessible outdoor seating area. We’re excited for both locals and visitors to experience it, and we can’t wait to hear their thoughts.”

Booker Price Locks Over 700 Products To Support Caterers This Spring

50 new products also launch as part of the wholesaler’s Spring Catering Guide Booker continues with its commitment to supporting the food hospitality industry, by price locking over 700 products in its Spring Catering Guide. With a mix of established favourites and new and seasonal offerings, the 50-page spring guide is designed to help caterers save more, make more, and stay ahead of the competition.

The 700 price-locked products cover all categories from fresh produce, meat, packaged and BWS, with Group exclusive lines to take caterers through Spring and into Summer.

New seasonal options include a Peach Bellini Meringue Roulade, Sidoli Tarte au Citron, Chipotle Shakshuka, and Burrata with Roasted Tomatoesperfect for spring menus. In time for Mother’s Day celebrations, the guide also includes an Afternoon Tea option – featuring mini Victoria sponges, petit fours and macarons at £2.66 per serving – and seasonal lamb offers from Booker’s award-winning Blackgate meat range.

50 new lines include exclusive products in key categories like chicken, bites, desserts, sauces, American sodas, coolers and iced teas. It also covers spirits and premium beverages from Venus Wine & Spirits Merchants –now part of the Booker Group and celebrating 50 years in the industry, Venus’ proposition offers a wider range of choice for caterers.

The guide also highlights other services available from the UK’s largest wholesaler, including free delivery, energy savings*, oil recycling and waste collection – with the latter increasingly important ahead of new food waste legislation changes from 1 April, where businesses must separate recycling and food waste from general waste for collection.

Stuart Hyslop, Catering Managing Director for Booker, said: “Our Spring Catering Guide is packed with innovative products, exclusive lines, and great value price-locked products to give caterers the stability and flexibility they need to stay competitive and thrive. We understand the challenges faced by the food hospitality industry, especially as the seasons change and new opportunities arise, and we remain committed to providing the best solutions to help caterers succeed this season and beyond."

*with Saffron Business Solutions

Sector Faces Disruption as Trump Imposes “Retaliatory” Tariffs

The UK’s hospitality and licensed trade industry is facing potential economic disruption following the recent tariff announcement by President Donald Trump.

Yesterday (2 April), Trump confirmed sweeping global tariffs set to take effect from 9 April, imposing a minimum 10% tariff on almost all countries. Notably, the European Union is subject to a 20% tariff, while the UK faces a 10% levy.

These tariffs are expected to have significant repercussions on the UK’s pub and hospitality trade, particularly in the spirits sector, which relies heavily on international supply chains.

Premium drinks such as Scotch whisky, tequila, and bourbon are likely to be affected, as are the costs of essential production materials like glass and cork, which are frequently sourced from overseas.

The Distilled Spirits Council of the US (DISCUS) expressed concern over the impact of these tariffs on the global spirits trade. Industry experts warn that increased costs may be passed on to consumers, leading to potential price hikes in UK pubs, bars, and restaurants.

Trump’s trade policy has previously resulted in disputes between the US and the EU, notably during his administration’s imposition of steel and aluminium tariffs. These led to retaliatory tariffs on American and European goods, including whisky and other spirits, further complicating trade relationships.

The Scotch Whisky Association has voiced its disappointment at the potential ramifications for one of the UK’s most valuable exports. A spokesperson for the association stated: “The industry is disappointed that Scotch whisky could be impacted by these tariffs. We welcome the intensive efforts by the UK government to reach a deal with the US administration, and we continue to support this measured and pragmatic approach towards a mutually beneficial resolution.”

A Brewers of Europe spokesman said: “The US announcement of 20% reciprocal tariffs on all EU products will create losers on both sides, across the society and economy.”

“However, it is the addition of Beer to Annex 1 on aluminium derivative products facing a 25% tariff that is particularly concerning to Europe’s ten thousand breweries. The US is European brewers’ second most important export market for beer in both value and volume terms. We are currently seeking further clarity on the exact products captured by this new announcement.”

“Brewing is a key driver of growth, investment and employment on both sides of the Atlantic and a major part of people’s lives on both continents.”

“With value chains that stretch from the farmers grafting in the fields to the hardworking staff in the bars, it is critical to de-escalate and work towards a solution that cuts tariffs on beer and thus benefits consumers, workers and businesses in both the EU and the US.”

BII and LTC Join Forces to Boost Business and Personal Wellbeing for People and Pubs

The

supporting the wellbeing of the people who run them.

The new strategic partnership, announced at today’s inaugural LTC Wellbeing Conference, will provide pub people with easy access to expert help, whenever it is needed. From practical business guidance to personal wellbeing support, the two charities are formally working together to ensure no one in the trade has to face challenges alone. Pub operators, managers, and colleagues will have greater opportunity to get confidential, professional advice on issues such as managing finances, coping with stress, and handling difficult business decisions. A key objective for the new partnership is to ensure people seek help before an issue develops, or people find themselves in crisis and unable to cope:

Steve Alton, CEO of the BII, said “We have a shared mission to look after the brilliant people in our industry; the hardworking teams who provide safe spaces for everyone to connect, at the heart of every community across the UK. They show up every day so that local people and

visitors can enjoy food and drink in a welcoming pub venue. However, we know running a pub, especially at the moment, can be tough. By partnering with LTC, we’re making sure that our members and their teams have access to the very best health and wellbeing support when they need it.”

Chris Welham, CEO of LTC, said “With the LTC established as the BII’s wellbeing partner of choice for pubs, we are ideally placed to help pub people improve both their financial, practical and mental resilience. And in turn, sharing the benefits and business resources our beneficiaries can access by joining the BII will broaden the support available, ensuring everyone in the industry knows where to get help, before they end up in crisis.

“Ultimately, the partnership means between us, our funds can go further, and we can transform more lives and unleash more potential – and that’s good for people and business.”

Pub teams can find out more about the support available by visiting BII or LTC. If you work in a pub and need support, whether for yourself or your business, please get in touch.

The Future of Wine: Sustainability from Vineyard to Glass

Sustainability is no longer an afterthought in the wine trade; it’s a driving force behind innovation. The transition from carbon offsetting to carbon insetting is reshaping the industry, influencing how wine is produced, packaged and transported. For bar operators, this presents an exciting opportunity to curate a wine list that aligns with eco-conscious values.

CARBON INSETTING: A GAME CHANGER FOR SUSTAINABILITY

Unlike offsetting, which compensates for emissions elsewhere, carbon insetting focuses on reducing environmental impact within the supply chain itself. It starts at the vineyard with organic farming, water conservation and biodiversity efforts, but extends to logistics, packaging and energy use.

At Lanchester Wines, sustainability is integral to our operations. Since 2011, we’ve invested over £13 million in renewable energy, including wind turbines, solar panels and cutting-edge geothermal heat pumps. Our North East facilities are powered predominantly by renewables, setting a benchmark for sustainable practices in the wine sector.

super lightweight wine bottle, made with 30% recycled glass. Lanchester Wines pioneered its use in

BULK SHIPPING: A LOWER-CARBON SOLUTION

Transport is

WHY IT MATTERS TO BARS AND HOTELS

Consumers

Editorial credit: Chip Somodevilla / Shutterstock.com

British Institute of Innkeeping (BII) and the Licensed Trade Charity (LTC) have joined forces to help more businesses in the hospitality sector thrive, by

Government Turns Back on Sector – Industry Faces Crisis as April Tax Hikes Bite Warns NTIA

Businesses across the country are facing a financial blow with the Government’s newly intorduced tax hikes. Despite repeated warnings of their devastating impact, the increase in Employer National Insurance Contributions (NIC) and a sharp reduction in Business Rates relief, leaves many businesses in the sector facing an existential threat.

Industry leaders report that operating costs have already surged by an unsustainable 30-40% in recent years. The latest tax increases will pile on an additional burden of between £30,000 and £80,000 per business, pushing many to the brink. The consequences will be dire: closures, job losses, and long-term damage to the economy.

To survive, businesses have already made drastic cuts – reducing staff, limiting hours, and scaling back services. This latest financial hit could be the final push into insolvency for many. The sector is caught in a vicious cycle: as costs rise, fewer people can afford to go out, leading to declining trade. With businesses unable to absorb the spiralling expenses, the night-time economy is under threat like never before.

A flash poll conducted among over 200 businesses underscores the gravity of the situation. Nearly half (46%) of respondents expect their workforce to shrink within the next 12 months, while 62% anticipate having to reduce staff numbers and operating hours. The overwhelming majority – 85% – identified rising operational costs as their biggest economic challenge. As a result, 88% of businesses plan to increase their prices in the next year, with more than half (56%) expecting price hikes of between 5-10% just to remain viable.

Michael Kill, CEO of the Night Time Industries Association, issued a stark warning: “The Government is sleepwalking into disaster. Businesses have cut everything they can – jobs, hours, services – just to survive, and yet they’re still being punished. These tax hikes will be the final nail in the coffin for thousands. The Government has refused to listen, and now they are actively pushing businesses into collapse. If they do not act now, they will be responsible for the destruction of an entire sector, the loss of countless jobs, and the irreversible decline of our nightlife economy.”

The impact will be widespread: businesses will shut down, communities will suffer, and thousands of jobs will be lost. The Government’s failure to provide support has placed an already fragile sector in further jeopardy. The message from business owners is clear: time is running out. Immediate action is needed to prevent lasting damage. The Government must urgently reconsider these tax increases or introduce alternative relief measures before it is too late.

Without urgent intervention, the night-time economy faces an unprecedented crisis – one that will leave lasting scars on businesses, workers, and communities alike.

Research reveals Pubwatch schemes are key to tackling disorder and creating safer drinking environments. Pubwatch schemes are key to reducing alcohol-related crime and improving the safety of the evening economy, a new independent study commissioned by voluntary organisation National Pubwatch (NPW) has confirmed.

The research, conducted by Leeds Beckett University and supported with funding from JD Wetherspoon and Diageo, has shown that 86% of licensees, staff, police and those working within organisations such as local authorities, believe that Pubwatches help to create safer drinking environments. Pubwatches are groups of licensees who voluntarily work together, with the support from local partners such as the police, to address crime and anti-social behaviour and create a safer night time economy for staff and customers.

Over half (53%) of those surveyed stated they had actually witnessed a decrease in alcohol-related disorder and anti-social behaviour since the introduction of a Pubwatch scheme. Importantly, over two-thirds (68%) agreed that Pubwatch activities increased staff, customer and community safety.

The positive impact of Pubwatches was reflective in the views of licensees with an overwhelming majority (90%) saying they were influenced to join a Pubwatch scheme to create a safer environment, while 79% cited the benefits of networking with authorities, such as the police and local authorities.

The research also showed that over 90% of all respondents would recommend to others to join a scheme. While, 86% believe that local schemes encouraged the sharing of good practice, a similar proportion (85%) said that the schemes helped to create better partnerships between the licensed trade and official bodies. Banning orders, where an individual is collectively banned from premises within a local Pubwatch, was seen

as important tool in helping to combat crime and disorder, with over 90% of licensees supporting their use.

The research also highlighted the important role of NPW, the voluntary organisation that supports local Pubwatches, with 92% agreeing that it was important for NPW to provide a voice for the licensed trade on issues regarding crime and violence. And 90% agreed it was important for NPW to provide advice and information to support new and established local Pubwatch schemes.

NPW Chairman Steve Baker OBE said: “These are phenomenal results showing the real impact of local Pubwatches in fighting crime and disorder and providing safe drinking environments in the evening economy.

“We would like to thank JD Wetherspoon and Diageo for their support in conducting this research, which is so crucial in showing the real impact that Pubwatches are continuing to have across the country.”

He added: “NPW will continue to support Pubwatch schemes across the country and lobby on their behalf. It has been extremely valuable to find out the real positive impact that NPW as a voluntary organisation is having in helping to support the schemes.”

Wetherspoon’s Legal Director, Nigel Connor, said: “Wetherspoon has been a supporter of Pubwatch for many years, and our pubs are members of 532 local schemes throughout the country.

“In our experience, in towns and cities where there have been problems of anti-social behaviour, the setting up of a Pubwatch has improved safety and security not only in licensed premises but also in these areas more generally and has helped the police to bring crime down.”

He added: “We are pleased that the evaluation report by Leeds Beckett University, which Wetherspoon along with Diageo helped support, shows that this is the case. We hope it will see the setting up of more schemes going forward.”

Catharina von Franck, Commercial Director – On Trade at Diageo GB, said: “The pub is an iconic symbol of British culture. Up and down the country they are at the heart of our communities, playing a central role in how we celebrate and connect.”

“Our industry has a collective responsibility to ensure that everyone can celebrate safely. I’m very proud that Diageo has been able to support NPW in this important research, and in doing so play a small role in supporting an organisation that strives to create safer drinking environments for all.”

CAMRA is also warning that rates of pub business closures and conversions could be on the up this year as licensees face extra costs from the increase in Employer National Insurance contributions which begin on Thursday 6 April.

Pubs in England will also see an increase in the cost of their business rates bills this week, as business rates relief provided by the Government is reduced from 75% to 40% as of 1 April. Some pubs in Scotland and Wales will also receive 40% relief on business rates bills. CAMRA is calling on governments in all nations of the UK to introduce new, fairer business rates systems that are fairer to pubs.

CAMRA’s pub data shows that in 2024, 1,062 pub businesses across Great Britain were no longer operating, with buildings standing empty. A further 210 pub buildings have been converted into other uses like shops or housing.

In the first three months of 2025, 303 pub businesses across England, Scotland and Wales closed – whilst a further 46 pubs have been converted into other uses.

CAMRA Chairman Ash Corbett-Collins said: “Hundreds of pubs have already stopped trading this year. How many more need to shut before the Government takes notice? With big increases in costs from higher National Insurance contributions starting this week, and hikes in business rates bills for pubs in England too, it’s important for customers to remember that price hikes at the bar are the fault of the Government, not hard-working publicans.

“Pubgoers are calling on the Chancellor to look closely at the rate of pub closures between now and the Budget in the Autumn, to think again on the Employer National Insurance hike for pubs and to cut rates of VAT and duty charged on beer and cider served in pubs.

“Without action from governments in all four nations, we risk losing more pubs which are a vital part of our social fabric and are at the heart of community life up and down the UK.”

Compliance at Your Fingertips

PREPsafe Food Labels (est 2004) manufacturers and distributes innovative food label equipment and consumables for the restaurant and food industry.

The PREPPY App and the PREPsafe Bluetooth printer system is a fully programmable user-friendly App interface that calculates use-by dates for prepared food items, then prints food-grade HACCP approved removable or Dissolvable labels to affix to the storage containers. Staff training is minimal as the operator only needs to input a few keystrokes into “Preppy App” to produce neat, clear and accurate labels in seconds and best of all its FREE to use.

PREPsafe Printed Labels contain all the vital information about the prepared product. This includes the Employee name, Product, Date and Time prepared along with the Use-By Date and Time.

“Preppy” will also print defrost labels and recalculate Use-By dates depending on the time the product has been defrosting.

Administration of your PREPPY® App database is done through our Cloud-based website. Adding and editing items, categories, and store logins is a breeze and your updates will be pushed to all restaurants in the field in seconds. This is truly a system that can be customised to suit any restaurant. In 2022 there are over 7500 systems operating in restaurants worldwide, including the USA, Australia, New Zealand, Singapore, Dubai, and many other countries along with local distributors on the ground ready to assist. Our customers include restaurant owners from brands like SUBWAY, DOMINO’S, ARBY’s, CARL’s

JNR, PIZZA HUT, DOME COFFEE, THE COFFEE CLUB and many more facilities like Hospitals, Airports, Hotels, mining sites, and Child Care centers.

PREPsafe has proven that our systems and their simplicity are world-class and look forward to being your choice in food safety date coding.

OTHER FEATURES OF PREPPY APP

PREPsafe’s Preppy App allows for customizable label printing. In the ‘Custom Labels’ section, you can upload and print your brand’s personalized labels, including:

• Nutrition • Consumption • Customer pickup • Price and barcode labels • Received • Allergy

ROBOT Kombucha: The World’s Healthiest Cola Products and Services

ROBOT ~ Organic Honey Cola Kombucha is here to disrupt high-sugar colas and soft drinks that harm health and the planet. With its innovative use of organic honey, ROBOT enhances flavour complexity while supporting biodiversity, setting it apart as a truly sustainable, super-premium healthfocused alternative.

As the hospitality industry evolves toward health-conscious and eco-friendly practices, the demand for premium, sustainable drinks is growing rapidly. ROBOT Kombucha leads this transformation, offering a super-premium Cokestyle drink with exceptional quality and complex taste and with true gut-health benefits.

Combining expert craftsmanship, science, and sustainability, ROBOT provides a familiar and comforting Cola flavour profile—the most consumed soft drink globally—reimagined for modern, health-aware consumers. This makes it the ideal alternative for Coke-based mixed drinks, mock-tails, and innovative cocktails.

Recent studies highlight the urgent need for gut-health solutions, reduced sugar consumption, and sustainable products. High sugar intake is linked to rising healthcare costs and major health issues like diabetes,

obesity, and cardiovascular disease. ROBOT Kombucha directly addresses these challenges with zero refined sugar, all-organic ingredients, and natural probiotic benefits.

Expertly fermented over seven weeks, ROBOT achieves an elegance, with all sugars metabolised to create a unique depth of flavour. A teaspoon of organic honey is added postfermentation, serving as a biodynamic natural sweetener that also supports dwindling bee populations ~ a critical factor in food security.

ROBOT Kombucha’s flavour is elevated further with handblended organic botanical essences, delivering a complex, satisfying taste unmatched in the industry.

Completely free from artificial sweeteners, refined sugar, or harmful chemicals, ROBOT embodies sustainability and premium quality in every can.

Packaged in recyclable aluminium 330ml cans, ROBOT aligns with ecoconscious consumer values while maintaining the sophistication expected of a high-end product. This innovative approach has made ROBOT Kombucha a trailblazer in the premium health drink sector.

ROBOT appeals to a broad demographic, blending a youthful, cult-like design with a sophisticated flavour profile. Unlike many kombuchas aimed at older consumers, ROBOT’s fun, unpatronising branding captures the attention of both younger audiences and health-conscious adults alike.

As awareness of gut health and probiotics grows, ROBOT answers the call for drinks that are both functional and indulgent. Its versatility makes it an ideal choice for hospitality venues, whether served as a standalone non-alcoholic beverage or incorporated into creative mixology.

For hoteliers, restaurateurs, and bar owners, ROBOT Kombucha offers a premium solution that satisfies the growing demand for healthier, sustainable beverages. With health-conscious consumers comprising a significant portion of the market, offering ROBOT Kombucha is an opportunity to enhance menus, attract diverse clientele, and align with modern sustainability goals.

ROBOT Kombucha is more than a drink—it’s a movement toward a healthier, more sustainable future. With its combination of innovation, exceptional taste, and environmental commitment, ROBOT is poised to redefine the beverage industry. Be proud to lead the change—offer ROBOT Kombucha to your customers.

For further information, see the advert on page 3 or visit www.robotkombucha.co.uk

Keeping Cocktails and Mocktails Simple

The popularity of cocktails and their non-alcoholic counterpart has been increasing year on year with no sign of slowing down. Just because they sound complicated doesn’t mean they have to be. Great cocktails don’t need to be daunting. In fact, many of the Uk’s best loved cocktails are surprisingly easy to create with the right products.

Bristol Syrup Company have distilled down years of experience both in front and behind the bar, to create a range of syrups and purees packed full of authentic flavour and perfect for making simple but delicious serves.

Our products are more than just sweet, they are layered with depth of flavour and acidity, to ensure tasty, balanced drinks with fewer ingredients. And because they’re made right here in Bristol with all natural flavours, real fruit and fully recyclable bottles. Your customers will be getting the top-quality

Belvoir Farm

Here at Belvoir Farm we want to celebrate nature in all its real, imperfect, dramatic glory. Our drinks are made on the family farm using honest, natural ingredients you can

trust - no artificial flavourings, preservatives or sweeteners.

Premium soft drinks, Crafted with Nature; that’s what Belvoir Farm is all about. Refreshingly real and reassuringly delicious, there’s artistry in our still cordials and lightly sparkling soft drinks. Each are made using simple ingredients, carefully selected – including our own organic elderflower – with natural fruits, hand-picked flowers, fresh juices and spices. We’re true to nature and let the ingredi-

ents do the talking.

drinks they deserve. Which is of great importance in the current climate, consumers might be cutting back on the amount they drink. But as the priority shifts away from quantity it focuses more and more on quality.

With the growing trend for non-alcoholic alternatives, flavour is key. Our liquids have been created to enhance your drinks whilst keeping it simple, perfect for mouth-watering cocktails and inviting mocktails alike. Do your drinks a favour with Bristol Syrup Company.

If you would like to learn more about our products, request samples or receive a copy of our Simple Serves Brochure, drop us a line at Hello@BristolSyrupCompany.com

See the advert on page 9 for more details.

We choose natural, over artificial, every time. There are no artificial preservatives, flavourings, colourings or sweeteners in our premium soft drinks. That’s our promise.

Belvoir Farm Drinks letting nature add the flavour.

Visit www.belvoirfarm.co.uk

See the advert on page 4 for details.

CLEAN Do The Workwear, So You Can Do The Work

CLEAN Linen & Workwear are one of the UK's most trusted laundry companies. They supply tailored workwear solutions provided by real people. Their comprehensive laundry network means they can service customers throughout England and Wales, providing chefswear, workwear and linen rental services. Whether you operate from a single-site hotel, pub or restaurant or have multiple locations, CLEAN can tailor a workwear rental solution to suit your business requirements. They offer various uniform options to support the entire kitchen brigade, from Executive Chefs to Kitchen Porters.

With their workwear rental service, you can say goodbye to the hassle of purchasing, storing, and maintaining chef and kitchen uniforms. Instead, enjoy the convenience of a hassle-free rental system that provides freshly laundered garments whenever your team need them. By renting with CLEAN, you can avoid upfront purchase costs, spread the payments over your contract, and ensure quality and care with every wash. Delivery is free, and there are no hidden charges; contracts even include repairs. Each item of clothing can be branded and tailored to the wearer with logos and embroidery.

J&E Hall Cellar Coolers Impress at Boom Battle Bars

Expowest Cornwall Review

New Trade Show To Bring Food & Drink Businesses Together In Somerset

Hale Events, the team behind popular and established regional trade events like The Source, and Expowest Cornwall, is launching a brandnew event in 2026. The Source Roadshow will debut at the Bath & West Showground in Shepton Mallet on Wednesday 25th February 2026.

Initially taking place for one day only, with 100+ exhibitors, this event offers food and drink businesses a dedicated space to connect, source products, and explore new opportunities. Despite Somerset’s rich food and drink scene, businesses in the region haven’t had a dedicated trade show—until now.

A year ahead of launch, stand space is filling fast, with confirmed exhibitors including Baboo Gelato, Barber's Farmhouse Cheesemakers, Dunstaple Farm Ltd, Matthew Clark, Purple Planet Packaging Ltd, Qtos Catering Equipment, R D Johns Foodservice Ltd, Sir Woofchester's, South West Food Group, South West

The Label Group

South West Labels are a supplier of labelling guns, thermal label printers & labels. We’re here for retail, industrial and manufacturing businesses. We’re independent, which means impartial recommendations combined with over 30 years experience in supplying these products.

The labelling gun market can be complicated. Many products are known by

Labels, The Real Olive Company, The Somerset Grill Co Ltd, Unox Uk, and Westcountry Fruit Sales Ltd.

From local artisans to suppliers serving food retail and hospitality, the mix of exhibitors will give buyers access to the latest products, equipment, and services to help them both stand out from their competition, and cash in on the latest innovations.

Easy to get to, the show is ideally placed for buyers from Somerset, Wiltshire, Dorset and beyond. With backing from Taste of the West and key media partners, the Source Roadshow promises to be a valuable date in the industry calendar.

Visiting this show is free for trade buyers, who can find out more at www.sourceroadshow.co.uk, For stand bookings, contact James Curtis or Paul Thomas at 01934 733433 or stands@hale-events.com

different names depending on their use. Labelling guns, price guns, pricing guns, label guns, coding guns and batch guns. Our range of products can meet all needs: Simple low use models, durable machines for industry. A wide variety of specialist features including auto-incrementing guns for batch codes.

All equipment is supplied with a one year factory warranty and are designed to give years of reliable and effective service.

See us on Stand F26 or call 01736 810334 for details.

• 80+ Years Combined Industry Expertise: Our hands on compliance partners deliver unmatched guidance in BRCGS and SALSA certifications, with a proven track record of 100% audit score improvements.

• Comprehensive Compliance Solutions: From producers to manufacturers, storage facilities to agents and brokers - we provide tailored food safety management systems that ensure your business meets and exceeds industry standards.

• Proactive Maintenance Packages: Stop firefighting compliance issues. Our preventative approach keeps you audit-ready year-round, with personalised support packages designed for your specific needs.

• Digital Innovation in Compliance: Streamline your documentation with our cuttingedge QR code-based system and digital software solutions, minimising paperwork while maximising efficiency.

• FREE 30-Minute Consultation: Transform your food safety compliance journey today. Book your no-obligation consultation with our expert team and discover how we can guide your business to AA Grade compliance.

Contact us: 01792 986089 Email: Katie@beacon-compliance.co.uk www.beacon-compliance.co.uk

SALSA Certification Specialists - Helping Food Business Owners Sleep Easy

In today's complex food industry landscape, achieving and maintaining compliance isn't just about meeting standards—it's about building trust and ensuring sustainable business growth. This is where Beacon Compliance, with its 80+ years of combined industry experience, steps in as your dedicated partner in food safety excellence.

sultants doesn't just guide you through compliance—they become an extension of your team, offering proactive maintenance packages and comprehensive food management systems that prevent issues before they arise.

Serving food producers and manufacturers across the UK, Beacon Compliance specialises in bridging the technical resource gap that many food businesses face. Their expertise spans across BRCGS, SALSA, and various other critical certifications, offering bespoke solutions that adapt to your business's growth stage.

What sets Beacon Compliance apart is their handson, personalised approach. Their team of expert con-

With a remarkable 100% improvement in audit scores for their clients and a 95% referral rate, Beacon Compliance's track record speaks for itself. Whether you're a small producer or a large manufacturer, their flexible support packages ensure you're not just audit-ready, but audit-confident.

Ready to transform your food safety compliance journey? Contact Beacon Compliance for a free 30minute consultation."

See the advert on this page for details.

Rezcontrol PMS - A Great System With An Unbeatable Price Promise

Rezcontrol is a complete, cloudbased property management solution. As one of the largest independent PMS providers in the country, we understand hoteliers’ needs and promise there will always be a friendly voice at the end of the phone - our customer service is legendary, in an era of ever-increasing globalisation.

What’s more, we are so confident of both the platform and our service that we are running an unbeatable long term offer, for hotels considering changing PMS this year. If you move to us from any comparable system, such as Guestline, Opera or Mews, we will guarantee new customers a saving of 25%

their current fees.

Spend time with your guests, rather than on admin

Coldpress - True to the Fruit Expowest Cornwall Review

Coldpress was born from a mission to solve a simple but important problem: how to capture the pure, fresh taste and nutrients of fruit in bottled juice. Traditional heat pasteurisation, which goes up to 135°C, compromises delicate flavours and vitamins. The solution? High Pressure Processing (HPP) - by using cold pressure rather than heat, Coldpress locks in the ‘true to fruit’ taste and essential nutrients of the fruits and vegetables used, ensuring a fresher and more nutritious juice. Since introducing HPP to the UK market in 2011, Coldpress has been at the forefront of juice innovation. Their journey began with the launch of Pink

Lady® apple juice in Waitrose, and they have since expanded to offer 14 vibrant, nutrient-packed juices, smoothies and health shots. With every bottle, Coldpress delivers fresh flavour while preserving the vitamins and antioxidants naturally present in the ingredients.

Coldpress is committed to delivering great taste without compromise and continues to lead the way in coldpressed juice, championing health and flavour at a competitive price.

See the advert on this page for details.

Picasso Digital PM

Picasso Digital PM is the hotel system of the future. Already incorporating a high-powered AI led reception module, the development of the fully incorporated Bar and Restaurant system has recently been nothing short of impressive. They have really concentrated on future proofing Picasso, the last thing they want is that their competition to catch them up and even worse, overtake them as the leading PMS in Europe. The hotel industry is a hard task master at the best of times, demanding bigger and better things from its systems and it is up to the system providers to keep themselves ahead of the game in terms of innovative

ideas and functionality.

The concept of the allin-one hotel system has been around for a few years now, but when the system can control outside third parties with the same time efficiency as it can control its own modules, then it becomes truly an invaluable tool. With its AI inspired selfcheck in system, its award-winning hotel and restaurant system and its fully integrated channel manager, only time will tell what demands are placed on the PMS of the future, one thing is for sure, Picasso Digital will be taking the challengers on headfirst.

See the advert on this page for details.

Pukka – The Nation’s Number One Pie Brand

Dole Foodservice

Dole (formerly Total Produce) is the world’s largest and most accomplished fresh produce provider, with an extensive network of foodservice depots throughout the UK, reaching from Cornwall to Edinburgh.

Dole sources and distributes an extensive range of fresh produce across all major categories including fruits, vegetables and salad - extending from the more familiar to the truly exotic. Dole also supply an extensive range of dry goods,

fine foods, frozen and dairy.

Serving the retail, wholesale and food service sector, Dole UK is a complete fresh produce solution provider, offering a comprehensive menu of services to our customers, ranging from simple service provision to an independent grocer to complete category management for major multiples.

CSE EPoS Solutions

Serving the South West since 1975.

CSE Ltd has grown to become one of the Swouth West’s leading suppliers of EPoS systems, Cash Registers and Electric Scales.

Whether you need a simple cost-effective cash register or fully integrated EPoS

A strong, vibrant and accomplished business, Dole Foodservice Cornwall is part of the worldwide Dole group. See the advert on this page for details

solution tailored to your retail or hospitality business, we have the perfect solution for you.

We provide comprehensive maintenance and support for all our products, including brands such as Sam4s, ICRTouch, Myepos and the best of breed Access EPOS.

See the advert on this page for further information.

Expowest Cornwall Review

McWhinney’s Sausages

McWhinney’s Sausages are proud to announce that they will be exhibiting at Expo West in Cornwall. The Northern Irish sausage manufacturer has been in business since 1898 and is still very much a family run business to this day.

McWhinney’s are well known across the UK and Ireland for producing quality sausages for the fish and chip shop market. However, with ever evolving and versatile products, such as the delicious Gluten Free, the brand is expanding throughout the hospitality sector. The family run business has always preached that quality is at the forefront of everything they do. If you plan on visiting Expo West, call by their stand to sample the delicious range. You should even keep an eye out as you might spot their mascot, Bigfoot, roaming the place! Visit McWhinney's at www.mcwhinneys.com

South West Coffee Co. - Your Partner in Coffee

We

with increased profits.

We offer a wide range of coffee machines, all at competitive prices and with a range of rental, fnance and leasing options available.

We have our own in-house engineering team and guarantee the highest levels of customer service, ensuring downtime is kept to an absolute minimum. Wholesale customers get discounted service charges, further enhancing the overall value of working with us. With experience in

We even offer a free inspection and service to new customers to make sure your machine is running as it should before getting to work serving up some of the best coffee going…

We also supply a full range of leading, premium products for your hot drinks service. For further information call 07776 184141, email hello@swcoffeeco.com or visit www.swcoffeeco.com

We offer a wide range of coffee machines, from a ‘compact’ 2 group Iberital IB7 all the way through to our flagship machine, the San Remo Cafe Racer. All at competitive prices and with a range of rental, finance and leasing options available. So whether you’re running a pub, or a large high-end cafe or restaurant, we’ll have machines to suit.

Ariela’s Atisan Italian Gelato

Ariela’s Gelato is committed to wholesale and supplying the hospitality industry with the best Gelato available on the market.

From classic flavours to exotic creations bursting with fresh fruits and artisanal ingredients, Ariela's Gelato promises a flavour adventure like no other.

Exploring the weird and wonderful, Ariela’s Gelato pushes the boundaries of ‘normal’ to the extreme. Think Black Forest Gateaux, Peanutella, Dulche de Leche (Argentinian Toffee), Cherry Bakewell, Avocado sorbet, Eton Mess and Apple Crumble to name a few!

It’s artisan Gelato, Sorbet and Vegan Alternatives have been on the receiving end of numerous ‘Great Taste’ awards and are stocked by hundreds of stores across the UK.

LittlePod - Real Vanilla from Indonesia

The company is also expanding its vegan friendly range to include a brand-new series of oat drinkbased Gelatos – guaranteed to be truly unique with no compromise on flavour.

Beyond the Bean

As creators and collaborators of unique drink experiences for the world of coffee and hospitality, we aren’t just any company: we are Beyond the Bean, the people behind Zuma, Sweetbird and UK importers of Blendtec Blenders. Whether supporting a chain of independent coffee shops or a group of pubs, we have over 25 years of experience in the industry we love.

Founded in 1997, Beyond the Bean is a family- run, Bristol based company who remain passionately independent. We are an AA+ BRCGS registered manufacturer and ensure that all our bespoke products are crafted to the highest standards, meeting both taste and regula-

Here to support you, Ariela’s Gelato also supply an extensive range of the highest quality waffle cones, cups, spoons, disposables and POS material to allow its customers to sell the best Gelato in the best way possible, ensuring you make the best margins. And, if that isn’t enough, they also provide ongoing support from the start, helping with layout decisions, finding the best equipment to suit your individual needs, menu design, and most importantly in-depth training on all things concerning the sale of Gelato.

T 020 8803 5344. info@arielasgelato.com https://arielasgelato.com/

tory requirements globally.

We do what we love which is creating and sourcing innovative ingredients such as syrups, hot chocolate and frappés – as well as blenders and barista gear. We supply and support a wide range of national and international partners – from high-street chains to independent coffee shops, to online retailers and coffee roasters, bars, hotels and restaurants all over the world.

Our team works hand-in-hand with partners to understand their needs, creating tailored recipes and flavour profiles that align with their menu and enhance their customer experience. We offer comprehensive support, ensuring seamless implementation and consistent preparation of our bespoke beverages.

We continuously monitor market trends, innovate and refine our products, providing cutting-edge beverage solutions that keep them ahead in the market.

For ore information see the advert on the inside front cover or visit www.beyondthebean.com

LittlePod’s Indonesian vanilla pods are catching the eye of chefs in the UK as the natural ingredients company’s innovative orchard continues to go from strength to strength.

Grown in Bali using a pioneering system of polyculture that is increasing biodiversity, improving soil fertility and helping to regenerate the rainforest, the LittlePod farmers’ vanilla pods are plump, bold and earthy, with smoky, dark vanilla notes.

With the LittlePod orchard forecast to yield another sizeable harvest this year, the company’s responsiblysourced vanilla pods will once more be in plentiful supply.

Now available in various sizes and quantities, including five and ten pods, and 100g, 250g, 500g and 1kg packs, LittlePod’s Indonesian vanilla has caught the eye of chefs and buyers at recent trade shows and networking events.

“We have exhibited the LittlePod farmers’ vanilla pods at various events across the UK and have got a great response from the chefs we have met,” explained Paul Gilder, LittlePod’s Media Manager, who visited the LittlePod orchard in 2023 and who remains in close contact with the farmers in Bali.

“These pods are plump and packed with a bold and dark vanilla flavour that the chefs we have spoken to have found to be extremely appealing. The chefs have enjoyed handling our vanilla pods and have been impressed with their aroma, size and quality.

“Our customers have shown themselves to be interested in learning more about the LittlePod orchard, our Indonesian vanilla pods and the positive impact that our approach is having on the environment. The LittlePod farmers have proved that there is an alternative to Madagascan vanilla and these pods have a higher vanillin content, which means you get more for your money!” Like to find out more about the LittlePod farmers’ Indonesian vanilla pods? Please call 01395 232022 or email sales@littlepod.co.uk for additional product information, prices and purchasing.

Premium Wines from 79 North

79 North Ltd stands out as a leading wine importer dedicated to delivering premium wines from diverse, lesser-known regions to the UK market. With a keen focus on quality and sustainability, the company has built a reputation for curating a portfolio that combines traditional craftsmanship with innovative winemaking techniques. Their selection features wines from small, family-run vineyards, allowing them to offer a personal touch and a story behind each bottle. The commitment to sustainability is evident in their careful choice of producers who

prioritize organic practices and environmental responsibility.

79 North Ltd’s expertise in sourcing unique wines has earned them a loyal customer base, from independent retailers to fine dining establishments. By bridging the gap between producers and the UK wine scene, they have not only brought new tastes to British tables but also contributed to a

Hospitality Technology

New SiteMinder Report Reveals Hotel Revenue Up To 60% Higher From A Direct Booking Than Other Sources

London, UK – A new report by SiteMinder, the world’s leading hotel distribution and revenue platform, reveals that hotel websites outperformed all other booking sources in driving revenue per booking in 2024, by as much as 60%.

The report, SiteMinder’s Hotel Booking Trends, based on more than 125 million reservations – the largest volume of hotel reservations from any single technology platform – shows that hotel websites globally produced an average of £403 per booking for hotels last year. This figure was 8.5% higher than the prior year and more than 60% above the value-perbooking via OTAs (£249); more than 35% above global distribution systems (£295), and more than 15% above wholesalers, DMCs and tour operators combined (£346).

The year-on-year rise in direct booking value saw hotel websites either hold or improve their position among every major travel destination’s top sources of total revenue, for the first time, including in the UK, where hotel websites remained the third highest revenue-generating channel for hotels.

SiteMinder’s VP of ecosystem and strategic partnerships, James Bishop, says the findings show travellers are not only seeking out hotel websites in strengthening numbers, but spending more when they do.

“When booking directly, travellers are choosing higher-value rooms, staying longer and adding extras, and each of these factors represents a tremendous opportunity for hotels to provide those exclusive deals.

This certainly doesn’t mean hoteliers should disregard third-party channels in 2025; they continue to offer unique and unmatched reach, as well as simplicity, as evidenced by their continued dominance in each one of the Top 12 lists of hotel booking revenue-makers worldwide. But what our findings highlight is the importance of hotels delivering an easy booking experience that comes with smooth payments and strong security, just as third-party channels do so well.”

The annual SiteMinder’s Hotel Booking Trends report is the authority on hotel bookings across 20 of the world’s most established destinations. It is based on the booking data of SiteMinder’s more than 44,500 hotel customers, who in 2024 used SiteMinder’s platform to secure more than 125 million bookings valued at more than US$50 billion in revenue.

FURTHER ANALYSIS OF SITEMINDER’S 2024 DATA SHOWS:

• The global resurgence of international travel was fuelled by the accelerating return of Asian hotel guests. In the UK, while Booking.com remained the leading revenue-generator for hotels, Asia Pacific’s Agoda climbed to a company-high fourth place, Trip.com again performed strongly and Indian B2B platform TBOHolidays emerged as a top channel, leveraging its growing global travel agent network.

The Top 12 hotel booking sources which generated the most revenue for UK properties in 2024 were:

1. Booking.com

2. Expedia Group

3. Hotel websites (direct bookings)

4. Agoda

5. Hotelbeds

6. Global distribution systems

7. Trip.com

8. WebBeds

9. Airbnb

10. Hostelworld Group

11. TBOHolidays

12. Mr & Mrs Smith

• Travellers booked earlier and cancelled less, with international visitors comprising a larger share of total check-ins, as domestic guests competed for the best deals. Lead times at UK properties extended for the fourth consecutive year, with the average booking window surpassing 35 days—four days longer than the global average. Cancellations decreased to 18.25%, compared to just under 20% globally.

• As in previous years, the UK was again a global leader in short stays, with over 92% of bookings being for either one or two nights, and just two percent booked for five nights or more.

• Slightly down throughout the year (£202 vs £210 in 2023), average room rates at UK hotels peaked in July, at £228, coinciding with the highest check-in volumes. By contrast, January, the quietest month, saw rooms priced at a more affordable £157. Aligned with 85% of countries, Fridays generated the most revenue for UK properties in 2024, averaging £18 more than Saturday stays, and £43 higher than Sundays––the week’s most affordable night for guests.

“As trends change to mirror today’s dynamic traveller, hotel businesses must remain flexible and responsive. SiteMinder’s report shows that traveller preferences are anything but fixed, so those who can adapt quickly will be best positioned to succeed,” says Bishop.

“In 2025, the advantage will come from leveraging data-driven insights, building flexibility into strategies, and seizing new opportunities. Properties that embrace this approach will not just establish themselves as leaders within their markets; they will set a new standard for an industry undergoing transformative change.”

SiteMinder’s Hotel Booking Trends report is available here: www.siteminder.com/hotel-bookingtrends/

Comptoir Libanais Integrates SetMenu Technology for a Seamless Guest Experience: A New Era of Restaurant Operations Hospitality Technology

Comptoir Libanais is proud to be the first UK restaurant group to integrate SetMenu (powered by OrderPay) through its partnership with SevenRooms. Launched during Christmas 2024, this innovative integration has revolutionised guest reservations, pre-ordering and operations by eliminating manual spreadsheet entries and streamlining the entire booking process. As well as providing the essential service of allowing guests to pre-order their meals.

SetMenu’s flexible Pay-As-You-Go model is ideally suited for high-demand periods, such as the festive season, by helping manage costs without the burden of a fixed monthly retainer. The system’s real-time data collection and operational insights empower both front-of-house and kitchen teams to efficiently manage guest preferences and reservations.

“Integrating SetMenu has elevated our guest journey from booking to dining,” said Travis Fish, Operations Director. “The seamless data management across platforms not only streamlined our operations but also contributed to record sales during the busy Christmas period.”

Key Benefits of the Integration:

• Efficient Reservation Management: Optimises guest flow and ensures an exceptional dining experience.

• Real-Time Insights: Provides live data for both service and kitchen teams, reducing errors and boosting efficiency.

• Enhanced Guest Satisfaction: achieved with SetMenu’s appealing user interface, customised and fully automated email invites and reminders. The platform does all the chasing so teams don’t have to.

• Waste Reduction: Preordering capabilities allow for better control over food

wastage, supporting improved revenue management.

Nicole Goodwin, Marketing Director, added, “SetMenu captures data from every guest, not just the primary booker. This opens up valuable marketing opportunities and allows us to continuously refine our offerings.”

A survey conducted over the Christmas period revealed that 93% of guests rated their SetMenu experience positively, with 85.7% likely to preorder again. Guests praised the platform’s intuitive design, reduced wait times, and the ease of ordering.

Shakira Moody, Head of Customer Operations at OrderPay, commented, “We’re thrilled to work with Comptoir Libanais and demonstrate that SetMenu is the future of hospitality technology.”

This successful collaboration marks a new chapter in restaurant operations, and both companies are excited to explore further innovations in 2025 and beyond.

ABOUT COMPTOIR GROUP PLC

Comptoir Group PLC owns and operates 28 restaurants inspired by Lebanese, Middle Eastern, and North African cuisine. Its flagship brand, Comptoir Libanais, comprises 22 restaurants across London, the UK, and international travel hubs including Manchester, Bath, Birmingham, Oxford, Dubai, and Milan. The Group also operates Shawa and Yalla-Yalla, and has expanded internationally through franchise partners in the Netherlands, Qatar, UAE, and Italy.

ABOUT SETMENU

SetMenu is a preordering centralised system designed to streamline the guest journey through user-friendly interfaces, comprehensive operational tools and reducing labour costs for restaurants. Seamlessly integrated with platforms like SevenRooms, it helps hospitality businesses boost efficiency, and deliver unforgettable guest experiences.

• Time & effort - Ditch the tedious hours spent updating spread sheets and chasing guests. SetMenu does the heavy lifting for you.

• Human error - Say no to costly mistakes stemming from manual methods. Embrace accuracy and precision with SetMenu.

• Staffing - Empower your staff to focus on customer service and their core responsibilities, rather than manual bookings.

• Stock issues - Enhance your inventory predictions. Detailed reports from SetMenu help you order stock with confidence and foresight. For more information about SetMenu or to discover how it can transform your operations, please contact: Sales@orderpay.com or visit www.orderpay.com

Avoid Losses, Increase Profits and Build Relationships

Offering your customers the best possible customer service is key to building trust and relationships. It will also increase profits, encourage repeat visits, and offer positive peer recommendations.

The good news is that CardsSafe can help. The system wirelessly and securely holds customers' bank cards while they run a tab. As a result, staff can spend more time with customers, upsell and build valuable relationships. Customers will also feel more relaxed knowing that their cards are safe. As a result, the technology not only protects against credit card fraud but also eliminates dine and dash and allows for checking the validity of bank cards.

The CardsSafe system has revolutionised how hospitality businesses manage their customers' payment obligations. The wireless technology can be safely tucked away behind the bar, POS or service station. The units are easily installed, and the system does not capture data, so it never breaches GDPR.

CardsSafe helps pubs, bars, restaurants, golf clubs, and sports centres avoid losses

From Young's

told us, “CardsSafe has been a welcome addition to the London Golf

We utilise the system in our Golf Shop and Spike Bar and on-course with our Drinks Buggy. With CardsSafe, we can safely store customers’ cards while they enjoy their round of golf.”

CardsSafe is affordable, too. Each unit contains ten card drawers that can be hired for just £9.95* per month. In addition, each unit hire comes with customer service troubleshooting and free replacement keys. Additional units can be added at any time. For more information, please visit www.cardssafe.com Or contact the sales team on 0845 500 1040 *Plus, a sign-up fee of £39.95 (plus VAT) for new customers

Exeter City and Skytab POS - A Winning Combination

An efficient and feature-rich EPOS solution is a necessity for any busy football club looking to maximise their match-day food and beverage revenue.

After an extensive selection process for an EPOS system that could deliver results, Exeter City F.C. chose SkyTab

They

Thanks to the Glass mobile order taking solution the club has the capability to take payments anywhere in the ground. It is like having a point-of-sale terminal in the palm of their hand. Staff can serve fans quickly from any kiosk or any bar as the robust dedicated tablets work in real-time. The EPOS is making a tremendous impact on speed of service while also being fully integrated with credit card

payments thus eliminating the need for multiple payment systems.

With actionable real-time management information at their fingertips, the Exeter team can monitor matchday sales performance as it happens. While powerful, they are pleasantly surprised that it is also the most cost-effective solution they have used.

“I’ve worked with many EPOS, and this one has blown my mind. Our CFO is remarkably excited. SkyTab is going to form an exciting part of my journey going forward with the club.” Wayne Moore, Food and Beverage Manager, Exeter City F.C.

The EPOS is giving Exeter City the tools they need to deliver a winning guest experience with an immediate ROI and the tools they need to drive future success.

To find out more and to book a demo visit www.nfs-hospitality.com/skytabposuk/ or see the advert on page 13.

New Paging Technology from LRS Improves Customer Service, Efficiency and Profitability

Waiting for service or an order can often leave customers feeling frustrated and uncertain, especially when they have no idea how long the wait may be.

Long Range Systems UK (LRS) has introduced a revolutionary solution to this common problem for the UK with a new colour customer and guest paging system.

This new innovative system, powered by the T9561CT transmitter and compatible with CS7, CS8, and latest CS8 Alpha Text pagers, it uses a simple yet effective “traffic light” approach.

For businesses in industries like hospitality & restaurants, healthcare and logistics, this system improves communication, reduces frustration, and enhances customer satisfaction. LRS’s solution is paving the way for smarter, more customer-focused paging systems that can integrate in to back of house systems.

THE PROBLEM WITH OLDER PAGING SYSTEMS

Traditional paging systems that many use, while functional, often leave customers and guests frustrated through lack of communication about wait times. Once handed a pager, customers are left wondering how long they’ll have to wait, leading to uncertainty and dissatisfaction. For businesses, this lack of clarity results in negative customer experiences.

Uncertainty also increases the chances of miscommunication or customers abandoning their wait altogether, impacting operational efficiency and customer retention. Additionally, traditional pagers provide no way to prepare the customer for upcoming service, such as when they need to return or get ready to collect their order.

Recognizing these challenges, LRS developed this innovative colour customer paging system, designed to address these issues head on. By incorporating a clear, innovative “traffic light” notification system, customers now can receive an update, reducing frustration and enhancing customer experience.

HOW THE COLOUR PAGING SYSTEM WORKS

This system introduces a simple, effective way to keep customers informed. Using a combination of the T9561CT transmitter and the CS7, CS8, or CS8 Alpha message pagers, this system delivers updates through an intuitive traffic light notification approach. Here’s how:

Red Light: When a customer receives the pager, it begins flashing red at intervals of about 30 seconds. This indicates the initial waiting phase, letting customers know they are in the queue and their service will take a little time.

Amber Light: As the service or order nears completion, the pager shifts to flashing amber every 15 seconds. This is a “get ready” signal, informing the customer that their wait is almost over and they should prepare to collect their service or item soon.

Green Light: Finally, when the service or order is ready, the pager flashes green continuously. This clear and immediate notification ensures the customer knows it’s time to collect their item or proceed to the service point. For businesses using the CS8 Alpha Text pager, text messages can be sent alongside the colour flashes to provide specific instructions such as “Your order is ready”, or “Please proceed to the counter.”

The following YouTube video explains in further detail how the traffic light paging system works: https://www.youtube.com/watch?v=wHnZHY_87so

www.lrspagers.co.uk

Natasha's Law: Three Years On, Are We Doing Enough On Food Labelling?

By Simon Brennan, Senior end user client manager for specialist print solutions, Brother UK

Evolving food labelling regulations have played a crucial role in improving food safety standards over the years, and have undoubtedly saved lives. Three years ago, Natasha's Law was introduced, revolutionising the way food allergens are labelled on Pre-packaged for Direct Sale (PPDS) foods. This vital legislation empowers the two million allergy sufferers in the UK to make informed choices about the food they consume.

“Labelling is essential for allergen management, and it’s at the heart of staying compliant with Natasha’s Law. It’s pushed businesses to think differently about their labelling processes. But there’s still more to be done. A 2023 study by Erudus1 showed that 54% of PPDS labels failed to meet the required standards, with messy, handwritten labels being a major issue.

“Clear, accurate labelling isn’t just about compliance – it’s about building trust with customers and ensuring their safety too. The good news is that technology is playing a key role in helping hospitality businesses to improve their labelling processes. Label printers, for instance, have become an invaluable tool for creating clear, durable, and compliant labels. Unlike handwritten labels, printed versions are smudge-proof and easy to read, helping businesses avoid common pitfalls.

Brother's labelling solutions for PPDS foods allow food outlets and providers to produce high-resolution and legible labels with all essential information. The option to create a standalone solution, whether with an integrated keyboard or by connecting a tablet, makes compliance much quicker and easier. These solutions help businesses meet regulations, streamline the labelling process, and give customers more confidence in their choices.

As food labelling requirements continue to evolve to ensure the safety and accuracy of food products, businesses need to adopt reliable and user-friendly technology that can produce accurate, legible, and cost-effective labels. This will not only keep customers safe but also safeguard business operations.

Visit https://bit.ly/4ge0DBa to discover our full range of food labelling solutions.

1Erudus’ study analysed 116 PPDS labels on foods purchased from delis, farm shops, cafes, food markets and festivals across the UK, report published in 2023.

Araven New PP Basic Pans and Lids Range Complete The Most Comprehensive Catalogue for Food Preservation

With the launch of the new range of BPA Free Polypropylene Basic pans and lids Araven once again demonstrates its leadership in product offering for the Horeca sector.

The new product range stands out as the most practical, affordable and sustainable solution for the professional kitchens with maximum hygiene and food safety guarantees. The range offers the widest variety of sizes, capacities and models on the market and features all the Araven features and benefits, such as its integrated label or the ColorClip system for easy food management.

The PP Basic range is available in up to six Gastronorm formats, from

GN 1/9 to 1/1, and three different heights - with both smooth and perforated base for liquid drainage. It is made of BPA-free polypropylene, which complies with the most stringent food safety regulations. This material also offers easy cleaning, great durability and high transparency. Due to resistance to temperatures between 95º and -40ºC, it can be both heated in microwave and used in commercial freezers.

The new Basic lid offers excellent food preservation. With Araven quality guarantee, these food pans, together with their lids, are ideal for ensuring optimum hygiene and food safety, while preserving the best properties of the food and reducing the level of wastage due to food spoilage. In addition, compliance with Gastronorm (GN) formats, the European standard in the Horeca sector and the food industry, guarantees perfect adaptation to food counters, shelves, or buffet displays.

For further information visit www.araven.com

Cleaning and Hygiene

Protect What Matters: A 360 Solution for Hospitality Challenges

WHY NOW?

At PDI International, we’re proud to launch the Protect What Matters Most campaign, introducing Protect 360° Sanitising Wipes.

Leveraging our expertise as a global healthcare leader, we’ve developed a professional-grade sanitising solution tailored for hospitality. More than just cleaning, these wipes help protect your people, reputation, and the planet.

Running a hospitality business is more demanding than ever, with rising NIC contributions and operational costs up by 55%.

We wanted to champion hospitality professionals, acknowledging their challenges in tough economic times. The campaign focuses on the real cost of cleanliness – from sticky tables and staff wellbeing to customer trust.”– Nina Smith, Marketing Manager, PDI International

CLEANLINESS: THE FOUNDATION OF TRUST

Cleanliness is a top factor influencing customer sentiment. A 2023 Accor study found that 81% of European and UK consumers consider it essential. Neglecting hygiene doesn’t just lead to bad reviews – it erodes trust.

A frequent complaint? Sticky tables. This isn’t just about poor cleaning; it can result from varnish breakdown, harsh chemicals, or dirt build-up. Protect 360° wipes tackle this issue effectively.

PEOPLE: THE HEART OF YOUR BUSINESS

Your staff’s wellbeing is crucial. Traditional cleaning methods, like reusable cloths, are prone to cross-contamination. The Food Standards Agency recommends disposable alternatives to reduce risk.

SUSTAINABILITY: A PRIORITY FOR TODAY & TOMORROW

The Secret To Achieving 5-Star Ratings Revealed

Reckitt Pro Solutions Unveils Quantum Warewashing Range to Secure Rave Reviews and Boost Occupancy in HoReCa Establishments

A staggering 92% of guests would not return if the tableware wasn’t entirely clean. New research commissioned by Reckitt Pro Solutions amongst frequent

restaurant-goers sheds light on the crucial role clean and hygienic dishware plays in securing positive customer reviews and encouraging repeat visits.

Cleanliness is king:

The survey revealed that cleanliness directly impacts reviews: 77% of guests would remove two or more stars from a restaurant's review if the dishware was not entirely clean and 92% would not return if dishware is not entirely clean.

QUANTUM PROFESSIONAL: 5-STAR SERVICE MADE EASY

Reckitt Pro Solutions has launched Quantum Professional, an innovative new range of warewashing products designed specifically for the HoReCa markets.

“Disillusioned with “cheap” and short lived internet bargain steamers?

The Jet Steam Professional is a powerful 6 bar commercial steam cleaner with a comprehensive range of accessories that can be used to clean numerous surfaces including washrooms, kitchens, tiles, grouting, worktops, basins and many more. Removes up to 99.9% of all bacteria and viruses. Also comes with a three year boiler warranty.

PLUS all these accessories included FREE

• Large Rectangular Brush

• Detailing Lance

• Window/Glass Tool

• Label Scraper

• Plug Hole Plunger/Cleaning Tool

• Range of small detailing brushes

List Price £1,150 + vat

SPECIAL

to readers of CLH £795+vat

Sustainability isn’t just a trend—it’s a business necessity. A Lightspeed survey found that 90% of consumers expect ecofriendly hospitality practices, and 26% would stop visiting businesses that don’t prioritise sustainability.

Protect 360° Sanitising Wipes support your green goals:

• 100% biodegradable fibres & plant-based active ingredients

• Recyclable packaging

• UK manufacturing to reduce carbon footprint WANT TO TRY THEM OUT?

Write to us via samples@sanipro-intl.com to order your FREE samples!

A: PDI EMEA Ltd Pywell Road, Willowbrook East Industrial Estate, Corby NN17 5XJ, UK

T: + 44 (0) 8081 697 945

W: https://pdi-intl.com

E: hello@sanipro-intl.com

The range was created in response to the crucial requirement in this sector for brilliant, clean glass and dishware, as a critical driver to securing the 5- Star reviews.

Building on the legacy of Finish, the UK's No. 1 selling household dishwashing brand, Quantum offers significant benefits:

provides a powerful and reliable tableware solution that delivers impeccable cleanliness results

• improves operational efficiency both in front and back of house

• tackles even the toughest stains suitable for all types of professional warewashing machines.

The Quantum range: four targeted products for exceptional cleaning performance Detergents:

• Liquid Detergent: Cuts through grease and removes stubborn stains like dried-on egg, oil, tea, and coffee with ease.

• Glass Wash (Available as Liquid): Ensures sparkling clean and spotless glassware, tackling limescale and red wine stains effectively.

• Tablets (Available in tablet and gel capsules): Each tablet serves for up to 5 cycles.

Additives:

• Rinse Aid: Delivers brilliant shine and effortless drying. Salt: Provides superior protection against limescale residues and white marks, ensuring longer-lasting equipment and sparkling dishes.

Beyond cleanliness: enhancing back-of-house operational efficiency

Quantum Professional delivers perfect washing results and faster drying every time with less rewashing and polishing of glasses. These products can also aid in HACCP Plan compliancy.

Quantum is now available nationally and readily obtainable through Reckitt Pro Solutions' national network of key distributors. The packaging for this new range is also 100% recyclable.

To find out more about the research and the new range of Quantum Professional products, please visit Reckitt Pro Solutions at https://uk.reckittpros.com/

Introducing the Revolutionary MAXX Synbiotic Range!

In the hospitality industry, maintaining impec cable cleanliness and hygiene is not just important—it's essential. Despite thorough, regular, and daily cleaning, dirt can still accumulate over time, especially in those hard-to-reach places. Cleanliness and hygiene traps lurk in corners and crevices, beneath furniture and furnishings, and particularly on porous surfaces such as floors and wall tiles. Microscopic dirt can penetrate deep into the pores of these surfaces, making hygienic cleaning a formidable challenge. Over time, this dirt becomes visible and can generate unpleasant odours, potentially leading to reduced guest satisfaction and negative reviews.

These products ensure that odour sources are not only removed but also that substances which could produce unpleasant odours in the future are broken down. Every 1L of MAXX Synbiotic packs 50 billion micro-organisms - a special blend of selected pro- and prebiotics, along with biodegradable surfactants. This unique "synbiosis" of pro- and prebiotics makes a decisive difference compared to traditional probiotic cleaners.

Ecolab, a pioneer in innovative cleaning solutions for over 100 years, is proud to introduce the exclusive, game-changing MAXX Synbiotic range. This new collection of all-purpose, WC, floor, and sanitary cleaners is set to revolutionise the cleaning industry, ensuring your establishment remains spotless and your guests remain delighted.

Benefits

Experience the future of cleaning with Ecolab's MAXX Synbiotic range and ensure your guests enjoy a pristine and pleasant environment every time they visit. Transform your cleaning routine and elevate your standards. Speak to your Ecolab representative or distributor today. Let's make cleanliness and hygiene a hallmark of your hospitality experience!

Visit www.ecolab.com today for information on the full range.

of Steam Cleaning In The Hospitality Sector

Steam cleaning in the hospitality sector has many benefits, including killing germs, removing stains, reducing chemical usage and saving water.

Steam can kill up to 99.99% of germs and bacteria. This is especially important in the hospitality industry, where guest rooms and bathrooms can har-

chemicals you won’t be leaving behind potentially allergenic residues.

It’s a natural, chemical-free way to clean. Using only water to generate steam to clean a wide variety of both hard and soft surfaces is a cost effective way to clean with savings to be made, both on cleaning chemi-

cleaning can be used on a

of surfaces, including walls, spot cleaning of floors, ceramic tiles, grouting, kitchens, washrooms and toilets. It can also clean and refresh soft surfaces such as curtains and upholstery. All in all, steam cleaning is a highly effective and versatile cleaning method that can help keep hospitality businesses clean and safe for both staff and customers alike whilst helping the planet and saving you money.

For further information see the advert on this page or visit www.duplex-cleaning.com

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Outdoor Spaces

Please mention the Caterer, Licensee & Hotelier News when replying to advertising

Enhance Your Space With Quality Outdoor Furniture! Book Your

In today’s competitive leisure market, the experience you offer your guests can make all the difference. For pubs and restaurants, it’s not just about providing somewhere to sit- it’s about creating an unforgettable, comfortable environment that encourages visitors to return year after year. One of the simplest yet most effective ways to elevate your guests’ experience is by upgrading your outdoor furniture.

With 20 years’ experience providing bespoke designs and multi-site rollouts, we are a reliable provider and installer of high-quality furniture, from picnic tables and benches, rattan, teak and 100% recycled plastic, to accessories such as parasols, planters, bins and parking signs.

Our comprehensive services include: • In-house CAD services for custom designs

www.leisurebench.co.uk

Stylish Wicker Furniture For Your Outdoor Space

Wicker furniture is all set to be more popular than ever this summer. The good news is Trent Furniture have a great range of wicker style seating built to withstand everything that the Great British weather and the demands of the hospitality setting can throw at it!

Designed for the great outdoors, the bestselling Monaco Stacking Chair is available in a black, green, red or natural wicker finish. Fully stackable, its water resistant and strong yet lightweight aluminium frame and rattan seat are built to seat your customers in comfort and style on the pavement or in your outdoor seating area for years to come. Its contemporary design is sure to work well with most of your existing tables or you can opt to pair it with our Alma Aluminium Table. This easy-tomaintain table is available with a square or round top for an elegant al fresco look.

Our Plaza range is another highly popular wicker furniture option thanks to its versatility and chic good looks. It’s crafted from low maintenance water-resistant and UV-resistant black synthetic rattan that won’t fade in the sun. Again, designed for outdoor spaces, the stackable Plaza chair, armchair and hardened glasstopped table which seats up to four in comfort, is becoming increasingly used in indoor settings too. Wherever you choose to place it, its clean design is built to serve you and your customers for the long-term. Alternatively, if you’d rather opt for on-trend earthy brown, our Bolero range of polypropylene outdoor table and chairs offers the sought-after wicker look with the added bonus of being fully recyclable. To discover more about these pieces and the rest of our extensive range of outdoor furniture, please get in touch 0116 286 4911 or via our contact form at www.trentfurniture.co.uk/contact-us

Spring Into Action With A Mobile Coffee Service

As the weather warms up and people enjoy the great outdoors again, a mobile coffee business is the perfect way to serve great coffee at wide-ranging outdoor venues.

Fracino’s 1, 2 & 3 Group

Contempo and Retro Dual Fuel coffee machines can operate using bottled LPG gas and a 12v battery & inverter

The innovative LPG heating system enables these powerful espresso machines to be used in a location away from fixed, mains supply services - such as outbuildings, marquees, a trailer or mobile vehicle. The perfect solution for the coffee shop owner looking for alternative solutions to serving coffee away from their shop premises.

The Dual Fuel range provides all the key features of Fracino’s standard electric systems – such as premium build quality and a long, reliable and cost-effective ownership experience. The large capacity boilers fitted to each of the different models provide copious volumes of hot water and powerful steam for excellent milk frothing results – all day long.

Innovatively, the equipment is also fitted with a standard electric heating element as well - to allow the

user to quickly and easily switch to mains power supply operation whenever the location permits.

Fracino is renowned for producing robust espresso machines that are very easy to look after and inexpensive to maintain. The Dual Fuel models are no exception to this! A simple daily cleaning routine takes just a few minutes.

Fracino’s inherent high quality construction and reputation for exceptional reliability ensure that the ownership experience is a long and productive one, with minimal attention necessary.

British manufacture ensures that spare parts are always readily available.

The quality, highly polished stainless steel working surfaces are easy to clean and look smart for many years

The Dual Fuel models are perfect for single owner and operator start-up ventures - or the busiest of locations. They are regularly seen in operation in many outdoor locations, festivals and events – steaming powerfully along to keep thirsty visitors and customers satisfied!

For more details on the range, contact us at sales@fracino.com

Handmade Garden Furniture From MG Timber

about our vast array of top-quality outdoor picnic benches for sale contact us today. We are also offering up to 15% off on commercial orders, please visit our website www.mgtimberproductsltd.co.uk or call us on 01902 953166. See the advert on the front cover.

Café Culture - Pavement Profit

New Outdoor Ranges from ILF

With the ongoing success of the ILF Chairs website, ILF now have a comprehensive range of STOCK outdoor seating and tables to suit all budgets.

We have a range of outdoor chairs, barstools and tables available in Aluminium, Resin and Polypropylene which allows you to choose from a variety of styles and colours.

More STOCK ranges coming soon please check the website. www.ilfchairs.com/terry.kirk@ilfchairs.com

Their online website offers both indoor and outdoor seating and table solutions.

Divided into Contemporary seating, Upper Class, Lounge Seating, Period Seating, Outdoor seating and tables plus Indoor Dining & Coffee height wood tables, creating a great selection of products to view at your leisure. Most made to order indoor seating and indoor wooden table bases and tops can be finished to any customer specification. Outdoor items offer a variety of colours within the same product style.

Enquiries can be sent to ILF directly from the website and they will reply within 24 hours. ILF hope you will enjoy the experience of viewing their easy to navigate website and they look forward to helping clients get the best products for their hospitality site.

Kitchen Equipment and Fit Out

The Importance of Up-to-Date Equipment in Hospitality Kitchens

In the hospitality industry, the efficiency and reliability of kitchen equipment are crucial to delivering highquality food and service. Whether in pubs, hotels, or restaurants, outdated or poorly maintained appliances can lead to slower service, inconsistent food quality, and increased operating costs. Investing in modern, energy-efficient kitchen equipment—such as ovens, fryers, dishwashers, and ventilation systems—not only improves day-to-day operations but also ensures compliance with hygiene and safety regulations.

In a busy kitchen, every second counts. Modern ovens and fryers are designed for faster, more even cooking, helping chefs prepare meals consistently while reducing food waste. Newer models also offer advanced temperature control, programmable settings, and energy-efficient features that help lower utility costs. By upgrading to high-performance appliances, hospitality businesses can improve service speed, maintain food quality, and meet growing customer expectations.

Cleanliness is a top priority in any hospitality setting, and up-to-date dishwashers and glasswashers play a crucial role in maintaining hygiene standards. In high-volume environments like pubs and hotels, unreliable or outdated machines can cause delays in service and create hygiene risks. Modern dishwashing equipment is designed to clean efficiently at higher temperatures, ensuring glassware, crockery, and utensils are sanitized and ready for use quickly. Upgrading to energy-efficient, high-capacity dishwashers not only speeds up operations but also reduces water and electricity consumption.

While cooking and cleaning equipment are essential, the kitchen’s ventilation system is just as important. Proper ventilation keeps the working environment safe and comfortable by extracting smoke, grease, and heat. However, without regular maintenance, kitchen ductwork can become clogged with grease, creating a fire hazard and reducing air quality. A well-maintained extraction system improves air circulation, helps prevent equipment from overheating, and ensures compliance with fire safety regulations. Regular cleaning and servicing of ventilation systems are essential to avoid costly breakdowns and maintain a safe kitchen environment. Keeping kitchen equipment up to date is an investment that pays off in the long run. Modern appliances reduce energy costs, improve efficiency, and help hospitality businesses maintain high food safety and hygiene standards. Additionally, well-maintained equipment minimizes downtime, reducing the risk of service disruptions that could harm a venue’s reputation. In an industry where reliability and speed are key to customer satisfaction, ensuring that kitchens are equipped with the latest technology is essential for long-term success. By prioritising modern equipment and regular maintenance, pubs, hotels, and restaurants can enhance their operations, improve safety, and provide a better experience for both staff and customers. In today’s competitive hospitality landscape, having a well-equipped, smoothly running kitchen is not just an advantage—it’s a necessity.

Meiko’s New UPster XD Extra-Large Undercounter Dishwasher

“It gives big results but only has a small footprint while providing a range of washing solutions for pubs, bars, hotels, restaurants, and cafes,” says Meiko UK MD Paul Anderson. Meiko’s New UPster U 500 XD undercounter dishwasher washes everything from delicate glassware to crockery, serving dishes, trays, reusable food delivery crates and baking trays, which can be washed stacked next to one another.

There are multiple wash programs to suit the different ware, a self-cleaning programme and fully insulated chambers and doors to minimise heat loss and maximise efficiency. Optional GiO reverse osmosis ensures sparkling clean, spot-free results every time. Paul Anderson continues, “Rack dimensions are 500 x 500 mm, but the machine washes trays and Euro crate boxes up to 600 x 400 mm thanks to the extended door.

“Using a deeper door to expand the flexibility of a dishwasher is an ingenious way to provide more value for the user and it makes the new UPster XD suitable for anyone who does not have enough space for a conventional pot washer.”

UPster machines come with the new Meiko ‘AktivPlus’ fine filtration system, which filters the wash tank water several times over. Cyclic backflushing actively and reliably ejects food particles and dirt from the wash water. There is also a ‘toothpick trap’ to protect the drainage pump. Blue colour-coded components mean that cleaning is made easier for staff. The parts coloured blue are those that need removal and cleaning in the sink, as part of the regular clean down. This ensures even untrained staff instinctively know what to do.

For more information, see the advert on the facing page, Tel:

MeikoUK@Meiko-uk.co.uk or visit www.Meiko-uk.co.uk

Kitchen Equipment and Fit Out

KDE Catering Equipment: Your Trusted Partner in the Catering Industry

KDE Catering Equipment is a leading independent supplier of commercial catering equipment, providing sales, service, and installation with unmatched expertise.

Serving a wide range of sectors— including hospitals, hotels, pubs, restaurants, takeaways, schools, nursing homes, and coffee shops— KDE ensures tailored solutions for every budget and requirement.

Founded and independently owned by Jonathan Mellor, whose career spans three decades working with renowned manufacturers worldwide, KDE is built on a foundation of industry knowledge and a commitment to excellence. This experience allows the company to deliver exceptional service and high-quality products to businesses of all sizes.

KDE proudly serves as the UK’s official importer of STIERLEN, a German manufacturer celebrated for its precision-engineered glasswashers and dishwashers. Designed to handle the rigorous demands of commercial kitchens, these glasswashers and dishwashers offer outstanding performance, durability, and efficiency. All with 2 years parts warranty.

In addition to its extensive product range, KDE stands out for its customer-focused services, including

overnight delivery on most products. This ensures businesses can quickly access the equipment they need to keep operations running smoothly, minimizing downtime and maximizing productivity.

From expert advice to seamless installation and ongoing maintenance, KDE is dedicated to supporting its customers at every step. Whether outfitting a new kitchen or upgrading existing equipment, KDE combines reliability, quality, and convenience to meet the unique needs of the catering industry.

With a legacy of trust and a focus on innovation, KDE Catering Equipment remains a cornerstone of the UK’s catering sector, helping businesses thrive with dependable, high-quality solutions delivered with unparalleled efficiency.

UK’s official Importer of Stierlen Dishwashers Tel: 01422 524800

Email: sales@kdecateringequipment.com www.kdecateringequipment.com

QUOTE CLH10 FOR 10% DISCOUNT OFF YOUR FIRST ORDER

How to Effectively Maintain a Waste Water Pumping System

All kitchen waste water pumping systems require an inspection and maintenance schedule to keep them operating effectively and to prevent clogging or blockages.

To avoid these types of problems (especially during a busy service) it is essential to regularly check and maintain any pump system.

Maintenance is very simple and basically consists of isolating the mains power and removing waste that has collected in the tank.

The optimum frequency for inspecting a pump depends on the site application and could be weekly, monthly or every six months. The interval must be selected to ensure that the average amount of collected debris does not start inhibiting the float movement or clogging the pump inlet.

As an example, service on the DrainMinor and DrainMajor range from specialists Pump Technology Ltd, is particularly easy to carry out. The lid can be quickly removed using the built-in thumbscrews, without the need for any tools, giving full access to the collecting chamber. If required, the pump can be unscrewed by hand from the internal pipework enabling a more thorough inspection of the pump strainer and inlet.

Finally, the inside of the tank should be washed out before everything is re-

QuoteCLH10 for 10% discount off yourorderfirst

The UK’s official Importer of Stierlen Dishwashers Tel: 01422 524800

Email: sales@kdecateringequipment.com www.kdecateringequipment.com

assembled and the mains power switched back on.

The whole process should take no longer than 5 to 10 minutes, after which the pump system will be ready to use again.

The DrainMinor and DrainMajor waste water systems are the benchmark for reliable, automatic, commercial kitchen, pumped drainage. They include features such as a large, lowlevel, triangular float, attached to the pump via a ridged float arm to ensure effective operation, even when the collecting tank is heavily laden with waste food products, fats oils and grease!

All Pump Technology Ltd products are supported by a nationwide service scheme and replacement pumps. If ever required these are available from stock for next day delivery.

For any operation or maintenance questions about waste water pumping systems, please contact the expert team at Pump Technology Ltd.

Kitchen Equipment and Fit Out

Caterquip UK - Specialist Catering Equipment Supplier and Business Start-up Consultancy

‘EVER DREAMED ABOUT OPENING YOUR OWN BAR, RESTAURANT OR CAFÉ, BUT DON’T KNOW WHERE TO START?’

Meet Dominic Ricciardi….

Caterquip UK supply professionally reconditioned catering equipment and key to our success is saving clients huge amounts of money compared to buying new, which . Our other key benefit is giving clients access to those desired premium European brands which are very expensive new and out of reach for many’.

Dominic has opened two of his own very successful restaurants and is acutely aware of the hidden pitfalls of getting a new business off the ground. He has also assisted hundreds of Caterquip clients to plan, launch and provide support with their own catering businesses.

With over 25 years of start-up consultancy experience, Dominic Ricciardi and his team will assist you in realising your dreams by offering the following support.

• Analysing location (understanding amount of customers in your catchment area)

• Financial Business plan

Planning permission

• Alcohol license

• Any other licenses including liaison with local Environmental Health.

• Kitchen and Bar design

• Front of house design and layout

• Drinks menu

• Food menu

• Staffing

Avoid the obvious, and not so obvious challenges ahead. Our consultancy services will steer successful launches and strategies for ongoing success.

Expert and practical advice is crucial to understand the pitfalls and dealing with the following fear factors.

About 60% of restaurants in the UK fail in their first year of business. This is similar to the failure rate in the US.

Explanation

• The restaurant industry is known for being difficult to succeed in.

• Restaurants often have low profit margins.

Temporary Kitchen & Equipment Hire

ment.

Ideal for events or to provide temporary catering facilities during your kitchen refurbishment, our versatile units and equipment offer an efficient and economical solution to the caterers’ needs.

Production Kitchens, Preparation Kitchens, Ware-washing Units, Dry Store Units, Cold Rooms and Restaurant Units are available as individual units in their own right or they can be linked together on site to form a complete complex.

Alternatively, we can offer modular, open-plan facilities, usually for larger, longer-term hires.

We offer a free design service, and project management from concept through to delivery and installation on site, plus full technical support throughout

the hire period.

The standard specification of our Medium Production Kitchen unit includes a six burner oven range, salamander grill, twin basket fryer, undercounter fridge, undercounter freezer, hot cupboard, double bowl sink unit with integral hand wash basin, storage racking, plus ample power points to plug in Microwaves, Food Processors, Toasters etc. Internal equipment can be interchanged, and clients can effectively specify their preferred layout.

We have many tried and tested design layouts and would be pleased to put forward our recommendations for your project.

So, if you’re planning a refurbishment or need to cater for an event then why not give us a call and we’ll be happy to provide advice and put forward a competitive proposal.

For further information or to arrange a site visit, email: sales@mk-hire.co.uk or call us on 0345 812 0800, or visit our website: www.mk-hire.co.uk

Restaurants face intense competition from other food service providers.

• Restaurants can struggle to meet the changing demands of customers.

• Lack of an original concept

Poor understanding of costs

• Poor quality food

• Customer service issues

Running out of cash

• Being outcompeted

• Having a flawed business model

• Regulatory or legal changes

• Pricing or cost issues

Most of the 40% who are successful will have consulted expert and knowledgeable assistance to guide that success and remove the anguish and avoid harmful guess work.

Consulting expert and experienced knowledge will help you define your goals, navigate complex business set up & launches and remove the often scary and ominous routes to business success.

Dominic can be contacted by email dominic@caterquip.co.uk

For further information on Caterquip see the advert on this page.

Fridge Seals Direct

Direct proud to be UK's no1 supplier of replacement fridge and freezer seals. We fabricate for a wide variety of commercial fridge & freezers.

The management team at Fridge Seals Direct have over 30 years of experience in the refrigeration industry and have each spent many of those years installing gaskets and hardware for a range of styles, brands and sizes of fridges.

From restaurant kitchens to food warehouseswe have experience in dealing with fridge & freezers of all sizes and scales. To learn more about fridge seals, be sure to explore our range

of extensive guides on how to replace a refrigerator door seals. Otherwise, find your specific guides in how to identify, measure, install or maintain your fridge or freezer door seal.

Our reputation in the industry along with our commitment to providing a high-quality gasket without having to buy from the factory allows us to have competitive pricing and fast turnaround time.

Try us out, order your door gaskets from us and discover a better way to do business. We are here to help you.

www.fridgesealsdirect.co.uk

From gas ranges, fryers, and ovens to fridges and more... Popular brands such as

Garland, Foster, Blue

and

• Be ready for your inspections

• Damaged fridge seals are unhygienic

• Make your fridge more energy efficient with a good seal on your fridge

• We provide custom seals for cold rooms, discontinued models, and units with no identification information

• Next-day delivery service

• Discounted prices on large orders WhatsApp, phone, and email support

Independent Kitchen Extract Auditing Service Kitchen Equipment and Fit Out

Swiftclean, the nationwide-based air and water hygiene company, has recently launched its new Kitchen Extract Auditing service.

It has been developed primarily to support Facilities Management companies when they take on a new multisite contract.

When a new facilities management team takes over the running of a new multi-site contract, they may, as part of that contract be required to make sure that the current specialist cleaner of the kitchen extract systems is carrying out the work to the required standard.

As a member of the BESA and the Ventilation Hygiene Register, Swiftclean has the experience and qualifications to carry out these audits and ensure that they have been completed thoroughly and competently following the TR19® Grease specification. TR19® Grease is issued by the BESA (Building Engineering Services

Association) and is widely accepted as the leading source of authority on kitchen extract system hygiene.

Our audit reports include a summary of the overall condition of the extract system with photos. They will detail the grease thickness levels before and after the clean and, if there are any inaccessible areas, they will make recommendations as to how to resolve these issues.

More and more insurers are now insisting that systems are cleaned to the TR19® Grease specification. It is important for you to check your policy as there will be a possibility that you may not be paid out in the event of a fire if you cannot provide clear evidence of your compliance with TR19® Grease.

Swiftclean is also a leading provider of expert cleaning for kitchen extract systems, routinely providing clients with compliant systems.

www.swiftclean.co.uk

Caterquip - Specialists in Ventilation Systems

Caterquip Ventilation Ltd is proud to be celebrating their 23rd Anniversary this year.

This Warwick based company offers nationwide coverage for all your commercial catering needs: free site surveys, quotations and designs (CAD), quality bespoke and standard fabrications, specialist knowledge of catering ventilation systems including input air, odour reduction (carbon filtration and ESP) and sound attenuation. Affiliated members of Constructionline and CHAS, Caterquip Ventilation have a strong hold in the marketplace often advising industry professionals on ventilation systems to a DW172 specification & BSEN:6173. They have strong relationships with all leading kitchen equipment suppliers, and they offer a kitchen

design service to help you build your ideal kitchen.

Projects undertaken have included Olympic Villages, Basildon Hospital, The Mitre Hotel at Hampton Court, The Truck Stop at Anglesey, The Lodge at Old Hunstanton, Colleges, Schools, Hotels, Restaurants and Public Houses. They ensure their systems are compliant with the current guidelines whilst maintaining an efficient and dynamic facility.

With extensive knowledge of manufacturing and installing ventilation systems, they can help you design the best kitchen within the space available.

Call: 01926 887167, visit: www.caterquipventilation.co.uk, email: info@caterquipventilation.co.uk

Design and Refit

Elevate Your Venue with

For bars and pubs, creating an inviting, functional space is essential to keep customers returning. Whether you’re refreshing your current look

At HotelContractBeds, we’ve been supplying the hospitality industry with premium contract beds and mattresses for over 40 years. Whether you're running a boutique B&B, a busy hotel chain, or student accommodation, we offer a bespoke service that ensures you get the perfect beds to suit your needs.

As specialist UK manufacturers, we take pride in delivering high-quality, durable, and comfortable beds that meet strict UK & EU fi re safety regulations (BS 7177:2008 – Crib 5), ensuring your guests sleep safely and soundly. Why Choose HotelContractBeds?

TEKNE - Where Design Becomes Reality Design and Refit

For over half a century, Tekne has been at the forefront of the joinery and fit out industry, delivering exceptional craftsmanship and expertise to a diverse range of projects. From luxury private residences to iconic restaurants and hotels, Tekne has built a reputation for quality and precision, working with renowned chefs such as Rick Stein and Jamie Oliver, and hospitality giants, The HSH Group at The Peninsula Hotel, London.

years, having been responsible for some of the area’s most exciting and respected venues. The opening of The Ivy in the heart of Bournemouth is particularly significant as it represents a long-standing relationship with The Ivy Group.

Where design becomes reality

Based in Poole, Dorset, Tekne's headquarters houses a state-of-the-art

32,000 sq ft manufacturing facility. This expansive space allows the company to produce highquality bespoke furniture and joinery, ensuring that every element of a project is crafted with care and attention to detail. The ability to manage all aspects of a project under one roof, from design to construction and manufacturing, makes Tekne a leader in its field, offering Contract Management services for projects of all sizes and budgets.

Connections to the local community go back many

Mayfair Furniture

Mayfair Furniture will be celebrating 12 years this year of providing the UK’s fastest and affordable commercial furniture. Supplying all kinds of establishments from high end hotel chains to small local takeaways.

We keep in stock a huge variety of items ready for immediate dispatch, and can fulfil a wide range of bespoke orders. We deliver to all areas of the UK, Ireland & Europe.

We are not just a supplier; we understand that from time to time hospitality and leisure establishments like to give themselves a fresh new look. That's why not only do we supply contract furniture, but when it's time for your establishment to go through a

We have grown from a local success story to a respected name in the industry, collaborating with some of the most recognised names in hospitality. From working on high-profile hotel projects such as 1 Hotel Mayfair, to local projects such as the nearby New Forest Limewood Hotel spa, recently awarded UK Spa of the Year.

With over 50 years of experience, Tekne continues to build on its legacy, bringing a passion for craftsmanship and a dedication to excellence to every project.

Whether it’s creating bespoke furniture or managing large-scale construction projects, Tekne remains committed to delivering the very best.

Talk to us about your next project, on 01202 672121, email info@tekne.co.uk or visit www.tekne.co.uk

One of UK’s leading bespoke joinery, fine cabinetry and marquetry specialists responsible for the creation of some of the UK’s finest interior and social spaces.

Talk to us about your next project, on 01202 672121 info@tekne.co.uk www.tekne.co.uk

Hotelier

Design and Refit

Traditional Pub Furniture For Timeless Style

Elevate

Heritage furniture made from rich, dark wood has been named as a key furniture trend for 2025, but as every publican knows, this kind of authentic design is timelessly popular.

Here at Trent Furniture, we offer a fantastic range of traditional pub furniture, which takes the exquisite craftmanship of the 19th century as the inspiration for today’s cast iron tables.

Available as a standard height or poseur table with the option of a double-level top, the Dolphin Table features an intricate Victorian-inspired cast iron base that makes as much sense in a contemporary venue as it does in a traditional British pub. The Lionhead Table offers an alternative cast iron design in the same choice of four attractive finishes in melamine, veneer or solid wood. Or if you’re looking for

a round cast iron table, opt for the ever popular Girlshead Table with its muchloved image of a woman’s face. Whichever table you choose, you can be assured of traditional quality as well as style.

A classic table needs a chair to match and the Straight Leg Captains Chair, with its timeless spindleback design, turned wooden legs and option for an upholstered seat, is a perfect partner to any pub table. Alternatively, The Straight Leg Mates Chair offers the same durablity and simple yet elegant Colonial style.

Of course, no traditional pub interior is complete without bar stools. The Tall Colonial Button Top Bar Stool is one of our most popular stools to pair with the bar or a poseur table, while the simple Small Wooden Stool is the hardest working piece of furniture in any pub.

To find out more about our fantastic range of traditional, contract grade furniture, please call us on 0116 286 4911 or fill in our contact form at www.trentfurniture.co.uk/contact-us or see the advert on the facing page.

Your Hospitality Venue with Dining Chairs UK: Affordable, Stylish, and Durable Contract Furniture

As the UK’s hospitality sector continues to evolve, the demand for high-quality, durable, and aesthetically pleasing contract furniture has never been greater. At Dining Chairs UK, we are proud to be a trusted supplier to the hospitality industry and licensed on-trade, providing cost-effective furniture solutions for commercial venues across the country. YOUR ONE-STOP SHOP FOR HOSPITALITY CONTRACT FURNITURE

Whether you operate a bustling restaurant, a stylish hotel lounge, or a traditional pub, the right furniture plays a crucial role in defining your space. We specialise in providing a comprehensive range of hospitality furniture, including chairs, bar stools, table tops, table bases, and outdoor furnishings—ensuring you have access to premium-quality products at competitive prices.

HASSLE-FREE FURNITURE SOURCING WITH UNBEATABLE VALUE

At Dining Chairs UK, we believe in making commercial furniture buying as simple and stress-free as possible. Our vast selection of in-stock items means you can furnish your establishment quickly, without long lead times. Plus, with our competitive pricing and quick delivery options, achieving the perfect look for your business has never been easier.

We’re so confident in our pricing that if you find the same product at a lower price elsewhere, we won’t just match it—we’ll strive to beat any like-for-like quote. This commitment to affordability ensures that your business gets the best value without compromising on quality.

SUPPORTING THE HOSPITALITY INDUSTRY WITH RELIABILITY AND EXPERTISE

Tailored Solutions to Bring Your Vision to Life We understand that every venue is unique. That’s why we offer tailored solutions to match your brand’s identity and aesthetic vision. Our expert team works closely with business owners, designers, and hospitality professionals to source and specify furniture that seamlessly blends style, durability, and functionality.

With years of experience supplying contract furniture to the hospitality sector, we understand the unique demands of high-traffic commercial environments. Our furniture is built to withstand daily wear and tear while maintaining its visual appeal, ensuring a lasting investment for your business. From classic designs to contemporary styles, our collection caters to a diverse range of hospitality settings, helping you create an inviting atmosphere that keeps customers coming back.

For more information, visit www.diningchairsuk.com or call us to discuss how we can support your next project.

MST Auctioneers Ltd

MST AUCTIONEERS Ltd specialise in handling & auctioning a wide variety of goods.

We act for Insolvency Practitioners, Receivers, Bailiffs and Solicitors as well as large PLCs.

We are members of The National Association of Auctioneers and Valuers (NAVA). For the past 25 years, we've provided a unique disposal service tailored to suit, liquidators, banks, receivers as well as private and corporate vendors. We carry out probate valuations and conduct complete house and commercial clearances. We have the largest Auction venue in the South of England. Our regular monthly Auctions occupy 45,000 sq.ft. of undercover space, selling over 2500 lots from 3 rostrums over two days.

We also hold regular Auctions ”On Site” and "On Line" Visit www.mstauctioneers.co.uk for further information.

Lymington Ramps - Safer Easier Access

Lymington Ramps make Beautiful wheelchair ramps with the SAFEST ANTI-SLIP Walking Surface and carry out FREE SURVEYS 7 DAYS A WEEK.

Every ramp is individually designed and handmade for all types of wheelchair and mobility access ramp requirements, to provide Safer, Easier Access in and out of our clients' homes and also commercial premises

NHS & Local Authority Approved, we design and construct ramps in homes, public buildings and all are made to suit each customer’s specific requirements for their safety, ease of use and comfort. They are attractive to look at, designed to blend in with each individual property and can be constructed using a range of materials and styles.

Located in Lymington, we provide wheelchair access ramps in Dorset & Hampshire, from Poole to Bournemouth across to Dorchester, Salisbury, Winchester, Southampton, Portsmouth and further afield when required.

Safest Ramp Access Anti-Slip Walking Surface is

Guaranteed for 25 Year. Whether it be your home or public buildings, wheelchair access must be safe and that is why all of our ramps. have an anti-slip walking surface that has been tested in Wet, Icy and Greasy conditions and proven to offer unrivalled slip resistance compared to other materials and if you step on one of our ramps, you will immediately feel safer because of the excellent grip beneath your feet.

Wheelchair ramps are quality guaranteed because of the excellent durable materials used, anti-slip walking surface, Sapele Hardwood, Steel framing and importantly the high standard of workmanship.

With over 40 years in construction, we are very experienced in all aspects of building, particularly wheelchair ramp access and will tailor each ramp to your exact needs and requirements.

Our top priority is to improve quality of life, by offering the best mobility ramps for homes and businesses. 07511 801493 www.lymingtonramps.co.uk

New Stock Chair Ranges from ILF

With the ongoing success of the ILF Chairs website, 2024 has seen an increase in their STOCK CHAIRS AND BARSTOOLS available in different Faux and Velvet upholstery and selection of frame colours, plus a 10 colour STOCK range of Egger laminated 25mm table tops in a selection of sizes and colour finishes, plus now also a range of STOCK Melamine tops. A full range of table bases in metal and stainless steel are also kept in STOCK. In addition, ILF now have a comprehensive range of STOCK outdoor seating and tables to suit all budgets, plus real wood table tops and real wood table bases for indoor use as well as a NEW full range of veneer back chairs made to order.

More STOCK ranges coming soon please check the website. www.ilfchairs.com/terry.kirk@ilfchairs.com

Their online website offers both indoor and outdoor seating and table solutions.

Divided into Contemporary seating, Upper Class, Lounge Seating, Period Seating, Outdoor seating and tables plus Indoor Dining & Coffee height wood tables, creating a great selection of products to view at your leisure.

Most made to order indoor seating and indoor wooden table bases and tops can be finished to any customer specification. Outdoor items offer a variety of colours within the same product style.

Enquiries can be sent to ILF directly from the website and they will reply within 24 hours. ILF hope you will enjoy the experience of viewing their easy to navigate website and they look forward to helping clients get the best products for their hospitality site.

Design and Refit

technicians

worktops,

shower trays, tiles, window frames and cills, furniture and

TES Group and Babbo Restaurant

TES Group had the pleasure of providing the building services for the newly opened Babbo restaurant in St Johns Wood Highstreet, working the with client and Design team they covered the installation of the Mechanical & Electrical services, Fitout, Decoration and Joinery works.

TES Group have been operating in the construction industry since 2009.

TES Group work with a range of clients including blue chip developers such as Berkeley Group, Mount Anvil, Multiplex, Taylor Wimpey, Vistry Group and private. TES Group specialises in the fit-out and commercial refurbishment of high-end space. They excel at working on bespoke projects which are both commercially and programme driven.

TES cover all aspects of both residential and commer-

Wood High Street, Babbo is a place to tell stories and create new memories with friends and family See the advert on the facing page for more information on TES Group or visit www.tes-group.co.uk

Magicman - Repair, Renew, Restore

The appearance of your hotel is of paramount importance when inspiring confidence and delight amongst clientele. You have earned your name and now want to maintain your position and reputation.

Multi-award winning, and with over 30 years’ experience in specialist restoration, Magicman are the first choice for major insurers in the UK and for the marine industry, continually introducing new products through our dedicated R&D facility. These have recently included new processes for protecting marble from stains, exterior brick tinting and the application of slip-resistant surfaces for baths and showers.

Our customers include celebrated hotels, famous cruise lines and busy international transport hubs. From Park Lane to Pakistan, Bermondsey to Bermuda, we provide repair and restoration services all over the UK and around the world. At Magicman, we know that a good repair is the best thing to do. If your premises are in need of some TLC, we have the services and equipment to help you out. We can handle minor chips, scratches, and other superficial issues as well as more major damage such as dents, burns and cracks.

Our team can handle most problems with efficiency and ease, whether they involve cabinets or furniture. We'll even handle any of your snagging issues before you hand over possession of the room to your client, so they don't have to worry about paying extra fees due to incomplete repairs. We've got all kinds of options when it comes to repairing damaged items in your hotel rooms. If you want to find out more visit www.magicman.co.uk or download our free app available now.

Design and Refit

Have you recently taken over premises, just fancy a change or need to replace your tired old fixed seating and fixtures? At Drakes, we can help you realise your dreams with our bespoke furniture design service. Every week we build new tailor-made furniture up and down the UK, working with owners to come up with design concepts for fixed seating, booths and even bars and fixtures. We can take ideas from you, or your interior designer, or we can design something ourselves, all done efficiently, with professional quality and on time within budget.

Our service provides a unique opportunity to make your establishment stand out from others and add additional comfort for your customers.

ABOUT DRAKES BAR FURNITURE

We have been providing bars, pubs, restaurants, cafes, clubs, and hotels with high-quality furniture and fixtures for decades. We employ over 15 joiners, upholsterers, polishers and designers who are capable of installing fixed seating and bespoke joinery, new bars and full refurbishments, or simply making stools for the front of the bar, or providing quality tables that last. Our dedicated team are either time-served officially trained craftsmen or externally based professionals.

Got you interested? We are available for a chat Monday – Thursday: 9.00 am > 4.00 pm and Friday: 9.00 am > 12.00 pm on 01422 839 690. If you prefer, email us at sales@askdrake.com, and of course please visit our website www.askdrake.com to see some of our range and past work. We are also available on Facebook and Instagram, just search for Drakes Bar Furniture and give us a follow!

Need a Quick Washroom Upgrade?

Rearo, a leading UK manufacturer and supplier of laminate surfaces, offers a wide range of high-quality cubicles for most washroom environments. Their products prioritise privacy, durability, and style, catering especially to hospitality and leisure.

Rearo is committed to sustainability, sourcing timber from FSC-certified forests and operating closed loop waste management. Their commercial team provides expert support, including site measurements, specifications, and design assistance.

Rearo's cubicles, new for 2025, range from the luxurious timelessness of Triumph, through Elevate’s modern cubicles with both height and privacy, to Enhance, which offers a wide range of décors to suit individual preferences, and Aspire’s made-to-measure cubicles for quick delivery - ideal for budget-conscious projects. Finally, RapidFit offers off-the-shelf cubicles and IPS for fast and efficient installations.

Rearo's RapidFit is the perfect solution for fast, easy, and stylish washroom transformations. Designed to meet tight deadlines, our off-the-shelf RapidFit range offers a variety of toilet cubicles and vanity units. Why Choose RapidFit?

• Speed: Quick and easy installation with flat-pack cubicles.

• Style: A range of high-quality laminate finishes to suit any aesthetic.

• Accessibility: Colours and textures chosen to comply with The Equality Act.

• Durability: Options for both light and heavy-duty use. Contact your local fitter, joiner, or plumber to request free sample packs and design assistance. Or order your RapidFit washroom directly today. commercial@rearo.co.uk www.rearocommercial.co.uk Call us on 0141 440 0800

Property and Professional

Insolvency Challenges Within The Hospitality Sector

There’s no doubt that businesses have had it tough since the pandemic, and none more so than the hospitality sector, which was already juggling with increasing costs, fewer customers, and tighter profit margins. It’s been claimed there’s been a record jump in the number of businesses in financial distress, with recent stats showing that insolvencies for pubs, clubs and bars rose 29% month on month. It comes as owners have been facing crippling energy bills, a shortage of labour, and have had to deal with high inflation since the pandemic.

Aside from April’s national insurance rise for employers, businesses will also face an increase staff cost in the form of the National Minimum Wage, which is set to increase by 6.7% this year. That means for someone aged 21 and over, their hourly salary will increase to £12.21 from £11.44. For small and medium sized bars and restaurants across the country, that could potentially add thousands to their outgoings, and for the less financially resilient, could even result in a build-up of debt.

Aside from the financial aspect affecting hospitality, the industry is continuing to grapple with a very tight labour market. After the UK left the European Union, it’s estimated a million people left the UK, with approxi-

By Christopher Love, Head of Corporate

mately 30% of them said to be hospitality workers. Tougher immigration rules following Brexit means that the sector finds it more difficult to attract overseas workers back to the UK, and this is exacerbated by a lack of people in the UK applying for jobs in this area.

And whilst high inflation appears to have passed, hospitality is still nursing a severe headache from the cost-of-living crisis. High interest rates on commercial loans and mortgages still persist, and it’s feared that businesses with very fine profit margins will suddenly find these products unaffordable.

Despite what may seem a gloomy backdrop, there are things businesses can do to weather the storm.

The starting point always must be maintaining up to date accounts.

Accurate books mean business owners and directors can have better oversight of finances and can adjust spending accordingly.

Businesses also need to remember that communication is king. Whether going through insolvency or not, strong relations – with both staff and shareholders – are crucial, and may help the situation if the business moves into financial difficulty. Many see hospitality staff, post-COVID, as like gold dust; therefore, it’s vital that owners ensure staff are looked after, and are kept up to date with events, especially as losing workers in an already candidate-short market could have a further financial burden on the business. Equally, an open relationship with shareholders will reap benefits later down the line. Whilst they may be eager for a financial return, most will be aware of the difficulties of the sector when they invested, and so, surprisingly, may be more understanding than you think.

imising the labour usage in your business.

If a hospitality business is concerned about possible insolvency, then it’s important to seek advice as soon as possible from a qualified practitioner. It may be possible to obtain a moratorium against creditor action. Owners should be open with their creditors, who may be able to negotiate or offer extended payment terms over any outstanding debts. Whilst this may work on an informal basis, the size and amount of debt may be so serious that it requires a more formal arrangement – such as a Company Voluntary Arrangement (known as a “CVA”). This involves an insolvency practitioner working with creditors to arrange a formal repayment plan. This must be voted on by those owed money, with 75% of creditors needing to agree for the CVA to pass. Alternatively, it may be necessary for a company to be placed into Administration, which will allow an insolvency practitioner to be appointed with a view to try and rescue the business as a going concern. As this is a complex process it is important for businesses to seek expert legal advice.

As costs continue to cripple the hospitality sector, businesses should consider a full review of their accounts and processes, to ensure that debts are being paid on time, and that the company has enough capital. Consider the potential increase of outgoings when the national insurance contributions are raised in April, along with the increase in the minimum wage.

Whilst hospitality will always operate on fine margins, businesses need to be alive to the fact that sudden changes in the economy can have an adverse effect. For business owners, reacting to change can often feel daunting, but it can be managed effectively, and businesses can succeed, with proper professional advice.

Budgeting, Forecasting, Menu Management, Stock Controls, Purchasing, and controlling Variable Costs are just a few of the other areas that David Hunter, your Restaurant Consultant, will work on with you, and improve with you.

MANAGING PEOPLE

With over 30 years of industry experience in the Hospitality sector, The Bowden Group’s Managing Consultant David Hunter will work with you to address the following elements: Profitability, Operational Strategy, Staff Management, Marketing and The Future of your business.

PROFITABILITY & OPERATIONS

Our experts will analyse your entire operation and also its key operating figures if they are available. We then help you to identify strategies to manage costs and overheads associated with the core Profitability of running a Hospitality business. The largest overhead, even higher than Cost of Sales, is the Labour cost, so, with detailed analysis of your wages and being able to understand ‘’the way your business actually works’’ we can ensure that you are max-

Increasing Revenue Through Permitted Development

By Simon Barry, Director of Boyer (part of Leaders Romans Group) - www.boyerplanning.co.uk

As warmer weather approaches, it’s worth giving some thought to how best to maximise profits at what is traditionally a very popular time of year for bars and pubs – especially those with good-sized outdoor spaces.

Led by changes to the planning system introduced during the pandemic but since made permanent, there’s a great range of opportunities to utilise outdoor space, whatever the weather and with little cost or inconvenience.

Under Class G of The Town and Country Planning (General Permitted Development) (England) (Amendment) (No. 3) Order 2021, operators of pubs, bars, hotels and restaurants can significantly increase footfall, and thereby profits, by erecting a temporary shelter such as a goalpost awning, marquee or gazebo on their premises. This can provide patrons protection from both the sun and the rain as well as establishing a more versatile external space. As a result, popular sports matches, large wedding parties and a variety of other events can attract greater numbers of patrons for hospitality venues.

The legislation surrounding Permitted Development Rights (PDR) is much misunderstood.

However it is important to recognise that whilst the opportunities relating to the hospitality industry are more limited, they can still be extremely beneficial from an operational perspective, particularly in terms of making more efficient use of external space.

If, for example, your pub had capacity for 100 people and you were able to increase the space to accommodate a further 50, you could theoretically increase your profits by 50%. In turn this could help facilitate greater variety in the food and drink offered, and quality of entertainment on site to attract passing customers thereby generating additional revenue.

New structures are allowed under PDR, but must be temporary in nature – by which the legislation requires it to be ‘moveable’. This is commonly achieved by anchoring using a series of weighted planters to the

new structure, to provide sufficient support while technically the building is ‘moveable’ (whether by man or machine).

The legislation dictates the structure must be under 3 metres high, with a maximum footprint of 50 square metres or no more than 50% of the size of the existing building, whichever is smaller. Furthermore, it must be a minimum of 2 metres away from any residential boundary and can not be for the purposes of displaying an advertisement.

Unfortunately for historic pubs, there are exemptions in the case of statutory listed buildings and scheduled monuments (and those deemed to be within their respective curtilages) but not locally listed buildings.

Planter-anchored ‘butterfly’ awnings are becoming increasingly popular. These are permissible under PDR because they can be retracted. A dining ‘pod’, however, assuming it requires foundations, is not. A food van is permissible because it can be driven or towed away; but a kiosk with concrete foundations is not.

Also bear in mind that although the allowance for new space, at 50% of the existing space or 50 square metres, is quite generous, this must be accommodated within a single structure – so for this reason operators tend to favour butterfly awnings or similar structures which are capable of accommodating up to 50 people.

Opting for a Certificate of Lawful Development

Although the changes described above can technically be exercised without obtaining formal planning consent, from a commercial standpoint there are significant benefits of submitting an application to secure a Certificate of Lawful Development.

At Boyer we have prepared, submitted and managed these types of applications for many hospitality clients, using secure consent for Certificates of Lawful Development for their peace of mind. We’ve seen many times over what a great opportunity this presents in increasing revenue at very little expense – creating great venues and great savings.

Managing people brings with it a whole set of new skills that are now needed more than ever. From ‘’Managing the Managers’’ through to Service and Kitchen staff, your team needs careful and skilful Management, Motivation, guidance and Development.

MARKETING

We will help you build a workable, planned Marketing Strategy. From Digital Marketing, such as Social Media marketing, Websites, eMail Marketing and online advertising, to print design, Promotions and offline advertising, your Hospitality business should be constantly working on ‘’ all things Marketing’’.

If your business is actually struggling, or if you just feel that it could be doing some things better, give David Hunter a quick call on 07831 407984 to arrange a ‘’Free of Charge’’ initial consultation (please quote CLH Offer), when David will discuss with you what could be achieved if you ask us to work with you.