CLH Digital - Issue #261

Hospitality Sector Sees “Marginal Growth”...

But Stability at Risk From New Wave of Government Costs

Editor's Viewpoint

Welcome to the latest issue of CLH Digital

EDITOR

Peter Adams

WHAT ARE YOU PLANNING FOR VE DAY?

As the momentous 80th anniversary of Victory in Europe Day approaches, we ask you—our readers, the heart and soul of the UK’s hospitality and licensed trade—what are you planning?

VE Day, marking the end of war in Europe, will be commemorated up and down the country on Thursday 8th May, and rightly so.

his is a time to honour and pay tribute to those past and present who gave so much—those who bore the burden, fought for our freedoms, and made the ultimate sacrifices.

Few industries understand the value of community and tribute like ours. Hospitality— especially pubs—have always been more than just places to eat and drink. They’re community hubs, living memorials, gathering spots where stories are shared, toasts are raised, and history is honoured. So let’s see what you’re doing.

Street parties? Themed menus? A toast at 3pm like they did in 1945? Send us your celebrations! Share your stories, pictures, plans—and let’s show the country how the great British hospitality and pub sector pays tribute.

Marginal Growth—Massive Pressures

On a more sobering note, (no pun intended) the latest report from CGA paints a troubling picture.

Yes, marginal growth—but what’s hiding behind that headline? The market saw a mere 0.1% rise in outlets over the past 12 months, yet 20 net closures per week between January and March 2025 alone. I don’t want to pour cold water on a story revealing growth but in the “grander scheme of things” it is not stability.

Add to that the report from Begbies Traynor revealing tens of thousands of UK businesses now on the brink, which is no surprise to any of us.

I spoke just this morning with one of our readers, a publican in a small Winchester village, who told me bluntly: “We are electing to close earlier or not open at all on Mondays

or Tuesdays as there is little or no footfall particularly for village pubs like mine.

Furthermore, ” She’s now forking out an extra £1,000 a month in costs, with no relief in sight.

She’s not alone. In a recent interview, Wetherspoon’s Tim Martin said his company is absorbing £1.2 million a week in additional costs—a staggering figure, but one that echoes throughout the sector.

From utilities to rates, from labour to licensing, operators are being pushed to the edge. And here at CLH News, we’re not immune either—print and postage costs have surged, putting pressure on our very ability to keep this publication coming to you.

Something has to give.

As we head into what I fear may be a “summer of discontent,” the warning signs are flashing.

Government policy is becoming a storm of costs, tariffs, and taxes, all hammering the very industry that kept communities together through the darkest times—not just during COVID, but throughout history.

We are proud of this industry, but pride alone won’t pay the bills. The powers that be must recognise this, and fast.

As always, we want to hear from you. Whether it’s VE Day tributes or the realities of day-to-day trading, your voice matters. Let’s keep the conversation alive, keep each other informed, and continue pushing for the support and recognition our sector deserves!

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.

Hospitality Sector Sees “Marginal Growth”

(CONTINUED FROM FRONT COVER)

DRINK-LED GROWTH

The Hospitality Market Monitor from CGA by NIQ and AlixPartners reveals more key trends in openings and closures across the hospitality sector. They include greater solidity on the managed side of hospitality than in the independent sector, with the two gaining and losing 0.3% of sites respectively in the first quarter of 2025. There has been similar churn in venue types, as food-led licensed premises shrank 1.1% while drink-led ones grew 0.3%.

The report also highlights growth areas of hospitality despite ongoing challenges, like the expansion of bars powered by competitive socialising concepts. There are now 2.8% more bars than at March 2020, which makes it the only segment to have grown in size since the start of the COVID-19 pandemic. The ‘themed bars’ segment of CGA’s outlet data— into which dedicated competitive socialising venues fall—has grown by 24.3% in the last 12 months, and is now nearly treble the size it was at March 2020.

“PATCHY CONFIDENCE”

Karl Chessell, CGA by NIQ’s director – hospitality operators and food, EMEA, said: “After a welcome year of consolidation in hospitality and solid Christmas trading, a contraction in outlets in the first quarter of this year indicates a less positive direction of travel.

On top of negative growth for leading operators and patchy confidence among consumers and business leaders, it suggests 2025 will be another challenging year for the sector. Most concerning of all is the wave of new costs that are faced by businesses from April. There are encouraging pockets of vibrancy, and we can be optimistic that spending may pick up later in the year, but it is likely to be a difficult second quarter for businesses that have already been weakened by sustained high inflation.”

Graeme Smith, a Senior Partner at AlixPartners, said: “In the context of what has happened to market site numbers in the recent past, the last 12 months represent a period of relative calm and stability. However, this belies a sense that the market is on the cusp of further, possibly accelerated, change.”

MARKET OPPORTUNITIES

“The Budget has lifted the cost base materially for the sector and operators are consequently working through every line of the P&L, reviewing operating models and trading estates – and inevitably headcounts, too, as these tax changes filter through. Tariffs have only heightened the need for this review process, having recently led to further volatility and having impacted the alcohol industry’s cost base.

“Consolidation-driven M&A, refinancings and restructurings are likely to play a role in helping operators unlock a profitable path, and while

closures feel inevitable, it is also a time when the strongest – those thriving hospitality brands and businesses, of which there remains many – will get stronger. And they will emerge in prime position to best access the market opportunities that will inevitably arise in the next 12 months.”

“This data also shows how important it is to look at the facts and not just the perceptions. Following recent commentary, it would have been easy to assume that the UK consumer had stopped going out and the nighttime economy was dead. However, the data shows that whilst tastes might be changing, the UK consumer still wants to go out and socialise with bar numbers increasing by over 7% compared to a year ago – the highest growth of all categories.”

REAL-LIFE IMPACT

Kate Nicholls, Chief Executive of UKHospitality, said: “The loss of 20 venues a week so far this year shows the real-life impact of the increasing cost burden on hospitality. These are livelihoods, jobs and cherished community venues that have been lost for good, and that is hugely damaging to our economy, society, culture and wellbeing.

“Throughout last year, there had been some much-needed stabilisation and growth in the market, after several years of significant losses after the pandemic. The £3.4 billion in costs hitting the sector has clearly sent that trend into reverse.”

PRICE RISES “EMBARRASSING”

Speaking to CLH NEWS, Annmarie McCarthy of The Swan Inn in Winchester hit out at the Aprils increases and lack of government support, saying: “The government need to give us urgent support with lower business rates and any other financial measures like lower VAT & tax to try to protect the British Pub.”

“This government has abandoned and set us adrift, and we need immediate financial assistance to survive and as for growth how will that be possible with all the spiralling added costs.”

“People will continue not to come out as the extra financial burden takes hold & will buy cheap booze from the supermarket which we can’t compete with and will carry on entertaining at home.”

“We are part of the British heritage & we are world famous, in the distant future people will only know about pubs from reading about them in a museum”.

From April, it will cost me £12,000 more per year to operate due to the increases government have placed on us and all other costs escalating already.”

“From now Alcohol & food will be a higher cost to buy in as other companies offset costs trying to pay their higher bills and wages which means I will have to put up prices at the pump and it is getting embar-

rassing to continue to put up prices”

RED FLAG ALERT

According to the latest “Red Flag Alert” report from Begbies Traynor, which has provided a snapshot of British corporate health for almost two decades, tens of thousands of UK businesses are struggling as the economy heads towards major tariff and tax regime changes.

As of 31 March 2025, 45,416 businesses were in ‘critical’ financial distress – a 13.1% rise versus Q1 2024, despite a 3.1% fall during the first quarter of 2025 (Q4 2024, 46,853).

Nearly two-thirds (14 of 22) of sectors covered by Red Flag Alert experienced a double-digit percentage increase of companies in ‘critical’ financial distress over the last year.

BAR & RESTAURANT DISTRESS

The picture is most concerning in the UK’s consumer-facing economy where ‘critical’ financial distress leapt across Bars & Restaurants (+31.2%), Travel & Tourism (+25.5%) and General Retailers (+12.4%).

The highest increase in ‘significant’ distress since Q1 2024 was seen in the Hotels & Accommodation (+15.4%), Real Estate & Property Services (+12.1%) and Leisure & Cultural Activities (+9.5%) sectors.

Julie Palmer, Partner at Begbies Traynor, said: “As we progress through 2025, optimism remains in short supply for UK businesses. The first quarter of the new year started positively with unexpected economic growth figures, positive retail sales and cooling inflation – and that is reflected in our latest data.

“Indeed, the travel and hospitality sectors may see an opportunity to attract tourists looking to holiday somewhere else other than the United States. However, every business in the UK will have their eyes fixed on the impact of US tariffs and increases to homegrown taxes and that could make the situation even worse.

FURTHER FALLOUT

“Worryingly, the consumer-facing corners of the economy, which have been on the frontline over the last few years, are clearly continuing to struggle. Bars & Restaurants have seen a 31.2% year-on-year increase in critical distress, while Travel & Tourism is not far behind with a 25.5% rise. These sectors, which are notorious for operating on tight margins, are bracing themselves for further economic fallout from both domestic tax increases and US tariffs which could push many over the edge.

“However, there is a small window of opportunity for business leaders who stand at the crossroads and must decide which path to take. Restructuring, refinancing, selling or closing will be options many will have to decide between, so navigating towards the right outcome will be the target for 2025. Sadly, I fear there will be many potholes that cannot be avoided later this year which will prove too much for some.”

How Can Procurement Strategy Protect My Business From Energy Market Volatility?

As cost pressures continue to mount, optimism in Britain’s hospitality sector is faltering. According to the latest Business Confidence Survey from NIQ, only a third of hospitality leaders feel positive about the next year of trading.

It’s not hard to see why: in addition to inflation and a still-recovering postpandemic landscape, businesses are now grappling with changes to National Insurance contributions that could add around £2,500 to the cost of employing the average worker. For many, that spells tough decisions ahead. Against this backdrop, energy costs pose an added layer of unpredictability. Hospitality operations, often energy-intensive by nature, are increasingly exposed to market volatility, with fewer protections than domestic consumers. Even those on longer-term fixed contracts may face future charges that feel limitless. It’s a perfect storm: higher bills, lower footfall, and no clear sense of what comes next.

By Sam Taylor, business development manager, Equity Energies

But there’s a lever many hospitality businesses haven’t fully pulled yet: energy procurement. Done well, it’s not just about locking in the best price; it’s a strategic opportunity to reduce costs and build resilience. And when it’s aligned with active energy management and monitoring, it can also help cut waste.

PROCUREMENT AS A PRESSURE RELEASE VALVE

The UK Government has set a bold ambition to decarbonise the electricity grid by 2030. Yet while change is happening across the energy landscape, market volatility remains a reality for businesses in the here and now. For the hospitality industry, where everything from opening hours to site layouts can impact energy use, managing (and reducing) consumption is possible, but isn’t always straightforward. That’s why rethinking procurement strategy can be an accessible starting point.

At its heart, energy procurement is about aligning contracts with market behaviour. Whether you're operating a single site venue or a chain of locations, the right strategy can help you buy better, maximising every kilowatt while protecting your bottom line.

There are a range of procurement options available, each with its own merits depending on your consumption profile, appetite for risk, and operational footprint.

• Fixed procurement: Ideal for hospitality businesses that need budget certainty, like restaurants or hotels with tight profit margins, this approach locks in your energy rate for the length of your contract, protecting you from market spikes and supporting predictable cash flow.

• Flexible procurement: Better suited to larger operators or groups with higher energy consumption, this approach lets you purchase energy in smaller chunks over time, allowing you to respond to market dips and potentially secure a lower average price.

• Basket procurement: A great option for mid-sized energy consuming hospitality businesses, this allows you to join forces with others in a collective buying group, pooling demand to access more competitive rates available with a flexible strategy, without having to go it alone.

Importantly, this isn’t a journey you have to take alone. Expert support can help you navigate the nuances of multi-site portfolios, seasonal fluctuations, and billing complexities. The value of trusted, transparent advice has never been clearer, especially considering growing concerns around overcharging in the business energy market by rogue brokers: UKHospitality recently calling on regulators to investigate.

CUTTING COSTS, NOT CORNERS

With so many competing pressures, it can be tempting to view energy solely through a compliance or cost lens. But there’s a bigger opportunity here, and one that extends beyond the utility bill.

Strategic energy management can help reduce waste, cut carbon, and support progress toward Net Zero. By taking simple steps to monitor usage, and to optimise when and how you use energy, businesses can unlock vital efficiencies related to reduced consumption.

Whether that’s as simple as setting up automatic switches to power down kitchen equipment overnight, or more advanced solutions like tapping into demand-side flexibility schemes, where businesses adjust usage during peak periods in exchange for financial incentives. These small changes can add up to big savings, especially across multi-site operations, feeding directly back into profitability. These aren’t just savings; they’re sustainability wins too.

And for hospitality brands that depend on reputation and customer trust, demonstrating action on sustainability can also be a commercial advantage. For the travel, tourism and hotel sectors in particular, carbon credentials are becoming an increasingly important part of the guest experience.

NET ZERO AS A BUSINESS DECISION

It’s time to reframe the conversation. Net Zero isn’t just about environmental responsibility, it’s a business imperative. Reducing energy use, avoiding market spikes, and building long-term resilience all support the same goal: keeping your business thriving.

We believe in helping businesses take control. That starts with understanding your options. By embracing procurement and energy management as strategic levers, hospitality leaders can protect their operations today, while building a better path for tomorrow.

In a volatile market, certainty is power. And in a sector where every penny counts, buying better and using less could be the sharpest move you make this year.

Pubs Allowed to Stay Open Later for VE 80 Celebrations

Pubs will be allowed to stay open until 1 am to celebrate the 80th anniversary of VE day, the end of the Second World War in Europe.

The government is relaxing licensing hours enabling pubgoers to raise a toast and pay tribute to veterans for an extra two hours to mark this historic day

With parties planned across the country on Thursday 8th May, Prime Minister Keir Starmer has granted permission for pubs and bars across the country to continue serving until 1am to celebrate.

Prime Minister Keir Starmer said: “As we mark the 80th anniversary of VE Day, the whole country should come together to remember the incredible sacrifices made by the wartime generation and to celebrate the peace and freedom they secured for us all.”

“Keeping our pubs open for longer will give people the opportunity to join in celebrations and raise a glass to all of the men and women who served their country, both overseas and at home.”

“Pub licensing hours can be relaxed to mark occasions of ‘exceptional national significance’, and the government is keen that everyone is able to raise a glass and celebrate those who served during the Second World War.”

Similar extensions to pub hours have previously been used for major Royal celebrations and significant sporting events, such as the Euro 2024 final.

As well as bringing people together for longer, the extension is due to be a welcomed boost to the hospitality industry.

a military procession from Whitehall to Buckingham Palace, and an RAF flypast over London.

On Thursday 8th May, a day of celebrations across the country will culminate in a party at London’s Horse Guards Parade, televised live on BBC One, with more than 10,000 members of the public attending the event to see performances by stars from the stage and screen.

Emma McClarkin, CEO of the British Beer and Pub Association said: “This is a momentous occasion and, as the nation’s second home, the pub is the perfect place for communities to gather and raise a glass to all of those who made huge sacrifices for our freedom.”

“Extending licensing hours will mean people can come together for longer, nurture community spirit, and allow pubs to host even more commemorative events that honour our veterans and heroes and celebrate peace.”

Kate Nicholls, Chief Executive of UKHospitality said: “The 80th anniversary of VE day will see communities across the country come together to mark the special occasion, with many gathering in their local pubs to do so.”

“I’m pleased the Government is extending licensing hours for the celebrations, which will see thousands raising a glass in tribute to those who served in the war.”

Michael Kill, CEO, Night Time Industries Association said: “As someone with a strong family background in the armed forces, I know how vital it is to honour the legacy of those who served.”

“VE Day is not only a moment of remembrance but also an opportunity for communities to come together. At such a challenging time for the hospitality sector, allowing businesses to extend their trading hours during these celebrations offers a much-needed boost while paying tribute to our shared history.”

CAMRA Renews Calls to Halt ‘Imitation’ Cask Beer Sales

“Centuries of British tradition” are under threat says CAMRA as it renews calls for brewing giant Carlsberg to stop selling what it says is imitation cask beer brands, one year on from the ‘Fresh Ale’ launch.

Beer lovers at CAMRA have accused global drinks producer of damaging the reputation of cask beer by hijacking traditional handpulls to sell their imitation range of ‘Fresh Ale’.

The ‘Fresh Ale’ concept sees kegged beer served through handpulls at the bar, masquerading as cask beer.

Recent reports claim that ‘Fresh Ale’ sales have been ‘growing steadily’, however, CAMRA strongly disagrees this will ‘reinvigorate the popularity of cask’ but will instead mislead consumers and actually remove cask beer from bars in favour of ‘Fresh Ale’ to be sold.

CAMRA has complained to Trading Standards about the range, maintaining that it qualifies as misleading dispense, and says that the reputation of cask beer is being damaged by Carlsberg’s attempts to hijack handpulls.

The consumer organisation which represents 145,000 pubgoers and beer drinkers is calling on the Government to step in – and is urging Trading Standards departments across the country to prevent pubgoers from being duped into buying ‘Fresh Ale’.

Commenting, CAMRA Chairman Ash Corbett-Collins said: “Enjoying a pint of cracking cask beer from your local pub is one of life’s great pleasures. Cask beer is the real deal – a fresh, live product crafted with great care by the UK’s best brewers.

“Our tradition of enjoying great cask beer is under threat from Carlsberg’s plan to keep rolling out their ‘Fresh Ale’ - which we believe is an inferior substitute for proper cask beer.

“Instead of being open and honest about the new kegged beers they are selling, Carlsberg are undermining centuries of British tradition and misleading punters into thinking they are ordering cask beer from a traditional handpull at the bar. It also elbows out opportunities for independent breweries to serve their cask beer at the bar if pumps are taken up with this ‘Fresh Ale’ instead.”

The VE Day commemorations will start on Bank Holiday Monday, with the Cenotaph dressed in Union flags,

Employment Law Changes – The Next Step

By Hannah Strawbridge, Founder and CEO of Employment Law and HR specialists Han Law

The sweeping employment law changes introduced earlier this year under the amended Employment Rights Bill are no longer on the horizon – they are here, active, and enforceable. This presents challenges and opportunities for small hospitality businesses, including pubs, cafes, restaurants, and hotels. My early 2025 updates focused on worker protections – guaranteed hours, notice periods, compensation for shift cancellations, and day-one rights for flexibility and leave. With enforcement starting, business owners and managers should incorporate these rights into their daily practices.

WHAT’S CHANGED SINCE FEBRUARY?

While the initial headline reforms have been widely reported on, the latest guidance from the Department of Business and Trade (DBT) and accompanying statutory codes of practice have fleshed out exactly how businesses are expected to comply – and what penalties may follow for failure to do so.

Among the most important developments are:

Contract templates – While the Bill doesn’t explicitly mandate specific model contract templates, the changes imply that employers will need to develop or adapt existing templates to incorporate the new requirements.

Mandatory Record-Keeping – Employers must now keep records of shift allocations, cancellations, and compensation payments for a minimum of 12 months. Digital or paper-based systems are both accepted, but they must be accurate, accessible, and secure.

New Enforcement Body – The Fair Work Agency has been formally empowered to investigate complaints relating to guaranteed hours and cancellation pay. Unlike tribunals, officers can carry out spot checks and impose on-the-spot fines. However, note that is unlikely to be up and running before late 2026.

STEP-BY-STEP:

WHAT YOU SHOULD DO NOW

Audit existing employment contracts

• Ensure every employee has a written contract that reflects the reality of their hours.

• If you’re using zero-hours contracts, review them against the new ‘reasonable hours guarantee’ requirement. This requires employers to offer employees guaranteed hours based on their normal pattern of work.

• Include cancellation compensation clauses where applicable.

Implement a formal shift notification procedure

• You must provide reasonable advance notice of shifts – at least 72 hours unless otherwise agreed in writing.

• Communicate via written methods (email, text, apps are fine) and keep logs.

Train Line Managers and Supervisors

• A significant proportion of non-compliance arises from front-line managers' unaware of legal duties.

• Provide a short training session or briefing note covering the essentials: shift notice periods, compensation rules, and flexible working requests. If unsure, reach out for advice.

Revise Flexible Working Policies

• From day one, all staff are entitled to request flexible working—this includes shift patterns, start/end times, and location of work (where practical).

• You must respond to a request within 2 months and can only reject it for statutory business reasons.

• Hospitality employers should prepare a template response letter and assign a decision-maker to handle requests.

Prepare for Carers and Parental Leave Changes

• One week of unpaid carers leave is now a day-one right and can be taken in half or full days.

• Maternity and paternity protections from redundancy have been extended to six months after return to work.

• Update your leave request process to accommodate these changes and ensure leave managers are aware of protected characteristics and timeframes.

Budget for Wage Increases

The increased National Minimum Wage and National Living Wage rates are now in effect:

• £12.21 for over 21s

• £10.00 for 18–20s

• £7.55 for U18s and Apprentices

Review wage structures to avoid compression (where more experienced staff earn the same as new hires) and consider updating payroll systems to avoid non-compliance.

WHAT THIS MEANS FOR YOUR BUSINESS

Short-term Challenges

These changes, while intended to enhance worker protections, undeniably increase the administrative burden on hospitality businesses. With tight margins and unpredictable customer demand, the requirement to compensate for short-notice shift changes and allow greater flexibility may feel daunting.

However, compliance is not optional. Failing to follow the updated procedures risks more than fines: it opens the door to costly tribunal claims, reputational damage, and challenges in recruitment and retention.

Long-term Opportunities

Those who adapt early can use these reforms as a competitive advantage. Businesses that offer predictable hours, support carers, and embrace flexible working will find it easier to attract and retain staff—especially in a labour market where many are re-evaluating what they want from a job.

NEW ADVICE: BEYOND COMPLIANCE

Digital Scheduling Tools: Now more than ever, consider adopting digital rostering platforms like Rotageek, Deputy, or Planday. These systems streamline compliance with shift notice rules and provide logs for audits or disputes.

Employee Handbooks: If you don’t already have one, develop a simple handbook that outlines new employee rights and company policies. It demonstrates good faith and reduces confusion among staff.

Use Probation Periods Wisely: While day-one rights are here to stay, probationary periods can still be used to assess fit and performance. Ensure these are clearly defined and include review points.

External HR Support: If your business doesn’t have in-house HR, now is a good time to engage an employment law consultant or outsource basic HR functions to ensure you're aligned with legal requirements.

The Employment Law Bill represents a landmark moment for the hospitality industry, balancing the need for worker protections with the realities of running a business. While the changes may require significant adjustments, they also offer an opportunity for businesses in the sector to build a more sustainable and equitable workforce.

By embracing these reforms and adopting a proactive approach, hospitality operators can not only comply with the new legislation but also enhance their reputation as employers of choice in a competitive market.

News From Braai to Beer Cans: The White Hart Welcomes Back Nick Panterlis

There was fire on the grill and a buzz in the air as The White Hart, Whitchurch, welcomed back landlord Nick Panterlis with a proper South African braai — complete with sizzling steak, traditional boerewors, droëwors, and chilled cans of Arkell’s Malthouse Craft Lager. It was a welcome homecoming for Nick, who has returned to manage The White Hart after spending time back in his native South Africa. Nick, who began his Arkell’s hospitality journey at The White Hart in 2017, was warmly welcomed back by locals, with many longtime customers turning out for an evening of food, drink and commu-

nity spirit. Originally from South Africa, Nick grew up helping out in his family’s bakery business, where his love of food and service first took root.

Julie Moss, Managed House Controller at Arkell’s Brewery, said:

“It’s fantastic to have Nick back at The White Hart. He brings real warmth and personality to the pub, and the connection he has with the community here is something special. Seeing him back behind the bar – and the BBQ – felt like a proper homecoming.”

Campaign Launched to Preserve Historic Indian Restaurant Ahead of Centenary

A campaign to preserve one of the UK’s most iconic dining institutions has been launched, with hospitality leaders and loyal customers calling for intervention to secure the future of London’s oldest Indian restaurant.

Veeraswamy, located just moments from Piccadilly Circus, has been serving diners since 1926 and is widely recognised as the country’s oldest surviving curry house. However, as it approaches its 100th anniversary, its future hangs in the balance due to a dispute over a small section of leased space.

The premises, situated within Victory House on Regent Street, is owned by the Crown Estate—an extensive property portfolio that manages assets on behalf of the monarchy.

The Estate has informed MW Eat, the restaurant group behind Veeraswamy, that the restaurant’s lease, which expired in June, will not be renewed.

According to the Crown Estate, the decision is linked to broader redevelopment plans for

which

Veeraswamy—an area of just 11 square metres.

MW Eat has argued that without a designated entrance, the restaurant would be unable to continue operating, effectively bringing nearly a century of culinary heritage to an end.

A petition has since been launched, urging both the Crown Estate and King Charles III—on whose behalf the Crown Estate operates— to reconsider the decision.

The appeal calls for the renewal of the lease and for the importance of cultural and historic legacy to be factored into future development plans.

Ranjit Mathrani, co-owner of MW Eat, expressed surprise at the decision, noting that discussions with the Crown Estate the previous year included an offer to expand Veeraswamy’s footprint within the building—an offer he declined due to operational considerations. Over the decades, the restaurant has attracted an illustrious clien-

Tax Red Tape’s Huge Cost To Small Firms Revealed In New Report

A new report by the Federation of Small Businesses (FSB) has revealed the huge burden of tax compliance on small businesses.

• The cost of tax compliance to the small business community amounts to nearly £25 billion per year, according to a new FSB report

• Small business owners spend an average of 44 hours per year on tax admin, while three in five say dealing with HMRC has caused their personal stress levels to rise

• FSB is calling for the cost of tax compliance to be lowered by a third, a time limit to be set on tax investigations, and for HMRC to speed up replies to customer queries.

Tax compliance costs small businesses nearly £25 billion a year, while three in five small business owners report that dealing with HMRC has increased their personal stress.

The findings, from a survey of over 1,400 small business owners, come from a new report by the Federation of Small Businesses (FSB), Taking a Toll: Small businesses and the cost of tax compliance, published today.

The report tallies up the demands – in terms of stress and time, as well as the financial costs – levied upon small business owners when they engage with the tax system.

These costs fall not just on small business owners; by holding back

productivity and reducing the time and funding small firms have for investment, they are also hampering overall economic growth.

The average small firm spends £4,500 and 44 hours a year on tax compliance, according to the research. These annual totals could include time spent trying to contact HMRC, the cost of staff time used to manage compliance, and the price of software subscriptions and/or an external accountant, among other outlays.

Poor levels of customer service from HMRC are a recurring theme within the report, making tax compliance, already a demanding task, even more difficult and stressful, and using up time that would be far better spent developing business operations.

More than half (52%) of small firms find HMRC difficult to contact. The telephone was the most popular method of communication with the tax authority, used by over two thirds (68%), but only a quarter (23%) of that group rated their experience of dealing with HMRC over the phone as good.

Given that, it is not surprising that three in five small business owners (60%) say that dealing with HMRC has raised their personal stress levels.

HMRC’s ongoing Making Tax Digital (MTD) programme, which aims to move businesses over to filing their taxes digitally, will be expanding its net as of April next year. After that date, all businesses with turnover

above £50,000 will be required to have moved over to MTD for income tax self-assessment, while those with turnover between £30,000-£50,000 will have until April 2027 to make the switch.

Despite this looming deadline, over a quarter of small firms (27%) who will be caught up in MTD eligibility say they do not know when they plan to adopt MTD-compatible software, driving concerns of a digital gap.

Tina McKenzie, FSB’s Policy Chair, said: “Tax compliance is far from a niche issue – it affects all five and a half million small businesses in the UK, costing them £4,500 and 44 hours a year each on average. Collectively, that adds up to an annual total cost to the small business community of nearly £25 billion and over 240 million hours.”

“This is money and time that could be far, far better spent on building up their business, and the overall cost to the economy in terms of lost growth and wasted productivity is enormous.”

“Given the challenges facing the economy, and the need for growth, reducing the burden placed on small firms by tax compliance must be a priority – something the Government has recognised as a priority for other regulators. HMRC should be included in the Government’s drive to make regulation better support growth.”

Punch Pubs & Co Acquires Four Pubs From Everards

Punch Pubs & Co has acquired of four pubs from Leicester-based brewing company Everards and have been welcomed into Punch’s Leased and Tenanted estate.

Stephen Allen, Group Property Director at Punch, said: “We are delighted to welcome these four fantastic pubs into the Punch family and would like to thank Everards for this opportunity.”

“Our priority is to ensure that all four pubs continue to flourish within their communities, and with our industry-leading investment and support, we are confident that they will continue to thrive. Our Operations Manager, Christian Gregory, is working with the Publicans and their teams to ensure a

smooth transition and set each pub up for continued success.”

Andy Wilson, Managing Director at Everards, commented: “We want to thank our business owners and wish them all the best with Punch. We’ve invested £3m into our pubs over the last 12 months and this sale will enable us to continue this momentum. We want to thank the Punch team who have been great to deal with.”

Adding to its circa 1,300 strong portfolio, the newly acquired pubs include: The Old Kings Head in Long Buckby, The Paget in Loughborough, The Cricketers in Leicester and the Dog & Gun in Whetstone.

Travel & Tourism to Create 4.5MN New Jobs Across the EU by 2035

The World Travel & Tourism Council (WTTC) has revealed a bright future for the European Union’s Travel & Tourism sector, with strong growth predicted over the next decade.

According to the global tourism body’s latest Economic Impact Research, by 2035, Travel & Tourism is expected to support an additional 4.5MN jobs, to reach more than 30MN, reinforcing its vital role in the EU’s economic and social landscape.

The sector will be supporting one in seven jobs across the region, becoming one of the most strategically important industries within the EU.

WTTC forecasts show Travel & Tourism’s GDP contribution rising to almost €2.3TN, with its economic share climbing to just under 11%, over the same period. The sector will continue to outperform broader economic growth with a 10-year CAGR of 1.8%, compared to 1.3% for the EU economy overall. The sector will also contribute more than €900BN annually to EU governments through tax revenues.

International visitor spending is expected to reach €730BN over the next 10 years, whilst domestic visitor spending is projected to exceed €1.2TN.

A LOOK AT 2025

In 2025, Travel & Tourism across the EU is forecast to contribute nearly €1.9TN to the bloc’s GDP, accounting for 10.5% of the EU economy. Employment is expected to reach almost 26MN, representing 12% of all EU jobs – a clear sign of the sector’s growing impact.

International visitor spending is expected to reach €573BN this year, growing more than 11% year-on-year.

Domestic spending is also projected to increase, to reach €1.1TN, growing 1.6% year-on-year.

During his first meeting with the global tourism body in Brussels today, WTTC welcomed the appointment of Commissioner Apostolos Tzitzikostas as European Commissioner for Sustainable Transport & Tourism – a landmark moment for the European Union and the Travel & Tourism sector.

This dedicated portfolio signals a renewed focus on a sector that supports millions of livelihoods across the continent and plays a vital role in driving economic growth, inclusion, and innovation.

WTTC also applauded the Commissioner’s announcement of a forthcoming Sustainable Tourism Strategy and looks forward to contributing to the development of this critical roadmap for the future of Travel & Tourism in the EU.

WTTC President & CEO Julia Simpson said: “The EU’s Travel & Tourism sector continues to show resilience, driving jobs, innovation, and regional growth.”

“The next decade is a chance to build a more connected and sustainable, strengthening resilience in established tourism destinations, and opening new ones across Europe.”

“Appointing a commissioner with a dedicated tourism brief is a strong signal that the EU recognises the sector’s power to support communities and boost prosperity. We look forward to working with Commissioner Tzitzikostas to shape policies that match the sector’s scale and opportunity.”

“To seize this moment, governments must back the sector with clear frameworks and investment – embracing destination stewardship to ensure growth benefits both people and planet.”

The Key Trends Shaping the UK Pub and Restaurant Landscape

1. Premiumisation is here to stay. Despite ongoing cost-of-living pressures, consumers are continuing to prioritise quality over price. Pubs and restaurants that elevate their offer through premium drinks, elevated experiences and distinct wine lists will be best placed to attract guests who are willing to pay more for something truly special. Unique wines with strong provenance and real value will be key.

2. Sustainability is no longer optional. Today’s customers expect the venues they frequent to reflect their values. From reducing food miles to embracing ethical sourcing and increased emphasis on plant-based foods, venues with visible sustainability practices are winning consumer trust. The wine list is a powerful storytelling tool, offering wines from sustainably minded producers can differentiate your business

while aligning with consumer expectations.

3. Personalisation will drive loyalty. Guests increasingly want experiences tailored to them and this extends to the wine they’re drinking. Whether it’s a curated wine flight, a menu of wines by the glass selected to match your chef’s seasonal dishes, or a bespoke loyalty programme, offering something personal can be the difference between a one-off visit and a regular customer.

A good wine merchant matches a wine list to your menu, but a great one crafts a strategy to elevate your customers’ experience and boost your bottom line. Find out more about how Lanchester Wines can help your venue at www.lanchesterwines.co.uk

Hospitality and Catering Employees Were Most Likely to Quit Their Job in 2024

It costs a business an average of more than £30,000 to replace an employee - approximately £25,000 in lost productivity, £3,600 to recruit temporary workers to cover the role before the new hire starts, £750 in managerial time spent interviewing candidates, £450 in recruitment agency fees, £400 in advertising the job role, and £200 in HR time spent on admin tasks related to the hiring process.

With this in mind, the experts at RotaCloud – workforce management software for growing businesses – have shared tips to increase employee retention and reduce staff turnover for 2025.

Firstly, when looking at what impacts employee retention, these can be split into ‘push’ and ‘pull’ factors. Joel Beverley, co-founder at RotaCloud explained: “Many elements contribute to staff retention… for example, ‘push’ factors drive your employees away from your business to look for work elsewhere, whereas ‘pull’ factors are external influences that tempt an employee to apply for work elsewhere.

Examples of ‘push’ factors include:

• Poor management

• Bullying, discrimination or unfair treatment

• Lack of communication

• Small (or non-existent) pay rises

• Excessive workload or lack of work-life balance

• Examples of ‘pull’ factors include:

• An offer with a higher salary or improved benefits

• The opportunity to gain skills or land a dream job

• Family obligations - spouse gets a new job, the need to move house, ageing relatives etc.

• The desire to start a new career

Beverley added: “Despite the challenges, certain ‘push’ factors are certainly within your control… By holding exit interviews and understanding the push factors contributing to an employee's decision to leave your company, you can quickly understand the source of your turnover problems. You can even implement ‘stay interviews’ for those still in the business for some insight into areas of improvement.

“However, it is also worth noting that, for SMEs, there are other potential barriers to tackling staff turnover to keep in mind, including: the relative importance of a single staff member; lack of promotion opportunities; time and cash flow restraints; limited employee benefits; and financial uncertainty”.

By analysing its first party data* for over 4,000 accounts, RotaCloud can also reveal which demographics were most likely to quit their jobs in the last year. By comparing staffing figures from January 2024 to December 2024, the data highlights both industry-specific and locationsbased trends.

2024 staff turnover rates by industry group, ordered from highest to lowest:

•

Looking at sub-sectors, the data showed that councils and public authorities (11.3%), optical (12.2%), SaaS (12.3%), GP surgeries and primary care (13.8%), and hospitals and hospital departments (14.6%) were the most successful at keeping their staff turnover low in 2024.

James Lintern, co-founder at RotaCloud commented: “Losing 15% of your employees a year is considered a ‘healthy turnover rate’, and anything below that is a bonus. However, in industries like hospitality and retail, 25% may be a more realistic figure to aim for. Within hospitality, our data shows the highest staff turnover rate in 2024 was for those working in bars and clubs (47%). This drops to 43.2% for quick service restaurants (fast, casual), 39.1% for restaurants and cafes, 34% for catering and events, and 30% for delis and bakeries.

Lintern continued: “Whether it’s recruitment, engagement, pay, personal development or the working environment that's letting you down, making some small changes can quickly improve retention rates".

For more information on improving employee retention, visit https://rotacloud.com/blog/reducing-staff-turnover-the-ultimateemployee-retention-guide-for-smes/

Star Offers Mental Health Support To Managed Pub Operators

Star Pubs is offering more than 200 of its Just Add Talent managed pub operators mental health coaching and guidance to be able to lead their teams effectively in this area.

With a large number of hospitality workers citing poor mental health in recent research, the company is launching free coaching and guidance for these operators to enable them to address mental health issues in their teams and reduce staff absences and turnover.

The scheme is intended to help them address mental health issues, such as stress, anxiety, and depression in their pub teams. It will encourage a conversation about mental health and provide ongoing practical support for those taking part in the initiative. By equipping operators with these vital skills, Star Pubs aims to create a healthier and more supportive working environment and improve their staff wellbeing.

Mick Howard, Star Pubs’ operations director, said: “There’s a mental health crisis in the population general-

ly, exacerbated by the aftermath of the pandemic, the cost-of-living crisis and the turbulent times in which we’re living. Hospitality workers are in the frontline, having the added pressure of interacting with stressed members of the public.

“A poll we did in April among our own managed operators is further proof of the scale of the problem. 88% of respondents said they worked with staff that they believe suffer from poor mental health and 64% had seen staff absences due to mental health issues.

“Mental Health Awareness Week2 is coming up in May and is the perfect opportunity for operators to naturally raise the subject with their teams. The free coaching and guidance that we are providing will give them the skills and confidence they need to address what can be a difficult and sensitive issue. There’s a business benefit, too. In a customer facing industry, happy staff are critical to creating an enjoyable customer experience.”

Real Vanilla: Nature’s Unsung Hero

‘Who would have thought vanilla could be so riveting?’

Dame Prue Leith

Ever since LittlePod’s launch in 2010, we have been telling the story of real vanilla and its ecological value to the planet.

Now, our Managing Director and founder has penned the next chapter –quite literally – in what has become a gripping tale.

For the last 15 years, Janet Sawyer MBE BEM has led LittlePod’s Campaign for Real Vanilla, encouraging home cooks, professional chefs and food manufacturers to use natural ingredients through the development of our natural vanilla paste and other innovative products.

In the process, we have supported communities across the Equatorial Belt and established our collaborative forest orchard in Indonesia, where

the LittlePod farmers use a pioneering polyculture system to increase biodiversity, improve soil fertility, and regenerate the rainforest.

This is a story told in Janet’s second book. Real Vanilla: Nature’s Unsung Hero, The Rather Large Story of LittlePod is due to be published by Unicorn in May.

“At a time of societal upheaval around the world, the story of LittlePod reminds us of our interconnectedness and the need to co-operate with trust and patience to save our precious environment,” said Janet. “This book tells the story of how I put my hand up to do my bit, launching LittlePod and our Campaign for Real Vanilla to educate and enlighten people about the value of vanilla, where it comes from and its importance to the planet.

“I launched LittlePod and brought to market our innovative natural

vanilla paste in a tube – a product designed to make it easier than ever to use REAL vanilla.

“Thanks to everyone who has supported LittlePod and used our products during the last 15 years, we have helped save vanilla for the next generation and given our farmers a secure future. I’m grateful to everyone who continues to keep it REAL and I am excited to have been able to write this book and tell this important story.”

Real Vanilla: Nature’s Unsung Hero is available to pre-order from Amazon and other online retailers now and will be in bookshops across the UK from 26th May, when it is due to be published.

Janet is looking forward to attending a series of book signings and promotional events this summer, including a UK launch and vanilla-themed dinner at Darts Farm, winners of the Best Farm Shop and Best Farm Restaurant 2025 at the recent Farm Retail Association Awards, and a European launch in Berlin. Janet is also planning to take her book to Tokyo when LittlePod returns to Japan later this year.

‘A journey into the flavour of sustainability, this is horticulture with heart.’ – Sue Medway MBE, Director, Chelsea Physic Garden

RotaCloud’s co-founders Joel Beverley (L) and James Lintern (R)

UK’s Best Restaurants, Pubs & Bars Revealed at The Casual Dining Awards 2025

The UK’s best pub, bar, and restaurant operators were announced at the prestigious Casual Dining Awards, which took place last night at the London Marriott Hotel, in Grosvenor Square.

Nando’s, Pizza Pilgrims, Albert’s Schloss, wagamama, Loungers, Mowgli, Bills, Wahaca, and PizzaExpress were among the leading brands who took home prestigious awards – covering everything from best family dining experience, and menu innovation to restaurant brand of the year.

Laura Harper-Hinton, Co-Founder & CEO of Caravan won the coveted Trailblazer of the Year Award, and the Legendary Brand Award went to PizzaExpress.

The Special Award went to well-known Chair, Portfolio NED and Board Advisor Ann Elliott, for her dedication to the Restaurant, Pub and Bar sector. Ann has more than 20 years of experience running her own marketing agency and serving as a non-executive director for many hospitality businesses. She has worked at board level for companies including Beefeater, Pizza Hut, and Gusto. She is chair of Family Adventures Group and currently a non-executive director for Hall & Woodhouse, Tipjar, Tossed, and recently, Prezzo.

Stephen Herring, Event Manager at Diversified UK & Europe (organiser of the Casual Dining Awards and The National Restaurant, Pub & Bar Show - previously, Casual Dining) says: “The Casual Dining Awards are a fantastic celebration of the dynamic, passionate, and creative restaurant, pub, and bar industry. It’s a night to meet with peers and recognise outstanding achievements. I’m always inspired by the innovation, especially

from our winners. A huge thank you to the sponsors and judges, and congratulations to all the winners! We look forward to seeing everyone again at The National Restaurant, Pub & Bar Show in September”

The Casual Dining Awards winners in full:

Special Award - Ann Elliott (Chair, Portfolio NED, Board Advisor)

Trailblazer of the Year – Laura Harper-Hinton, Co-Founder & CEO, Caravan

Legendary Brand of the Year – PizzaExpress

New Concept of the Year – Black Tap Craft Burgers & Beer

Opening of the Year – Albert’s Schloss, Soho

Sustainable Operator of the Year – Wahaca

Employer of the Year (1-49 Sites) – Mowgli

Employer of the Year (50+ Sites) – Loungers

Menu Innovation (1-25 Sites) – Brother Marcus

Menu Innovation (26+ sites) – wagamama

Brand Marketing of the Year – Pizza Pilgrims

Best use of Technology – wagamama

Best Designed Site of the Year – Blacklock, Manchester with Other Side

Best Family Dining Experience – Bill’s

Pub/Bar Brand of the Year (1-49 sites) – The Devonshire

Pub/Bar Brand of the Year (50+ sites) – Lounge

Restaurant Brand of the Year (1-19 sites) – Flat Iron

Restaurant Brand of the Year (20-50 sites) – Rudy’s Pizza Napoletana

Restaurant Brand of the Year (51+ sites) – Nando’s

Casual Dining Group of the Year – JKS Restaurants

Market Taverns Appoints COO

Market Taverns Ltd the privately owned pub company operating 15 pubs in central London has promoted Adrian Laws to Chief Operating Officer. Adrian joined Market Taverns in June 2024 as Operations Director having previously held senior operations positions at Youngs, Hippo Inns and Oakman Inns.

Rolf Munding, owner of Market Taverns said, “The Board have been delighted with Adrian’s contribution to the business since he joined. He has given focus to the way we

operate, resolved some key issues, improved standards and brought enthusiasm for retail excellence into our pubs.”

In his new role, Adrian will take on some wider responsibilities and work closely with the Board to develop the future strategy for the business. He will also be appointed as a Director, and take on the statutory duties and responsibilities of that role as well as focussing on boosting sales and enhancing the customer journey.

St Austell Brewery Launches One Of South West’s Biggest Schemes To Reduce Its Pub Waste By 80%

St Austell Brewery has launched an ambitious recycling initiative to reduce the general waste in its managed pubs by 80%. The new initiative, in partnership with leading waste management company, Biffa, includes the introduction of a streamlined waste system across St Austell Brewery’s 45 managed pubs. Teams across the company’s South West pub estate are aiming to double the amount of waste being recycled as part of the plan, with a goal of hitting the 80% target by the end of this year. From educating and engaging colleagues on correct recycling, through to minimising food waste, St Austell Brewery is aiming to reduce its environmental footprint whilst also rewarding teams for hitting their targets.

Helen Sprason, Area Manager and member of the Sustainability Steering Committee at St Austell Brewery, said: “One of the first things we did when we started the project was to engage our pub teams about proper recycling. For some team members this involved a trip to Biffa’s Redruth MRF (Mixed Recycling Facility) to get a first-hand look at the importance of thorough recycling. We recognise that given our scale we have a huge opportunity to really make a difference. Last year, we successfully reduced total waste in our managed pub estate by 40%, and we are now aiming for an even greater impact. We’re confident this is one of the biggest waste management schemes to be undertaken by a pub company.”

get, but through our partnership with Biffa and a steadfast commitment to proper waste segregation, the initiative is already making a big difference.”

Emily added: “We’re excited about how we can scale the waste management scheme in the future. The goal is to create a culture of sustainability, where colleagues feel confident and engaged in the process of reducing and recycling waste. Whilst we are committed to minimising food waste across our business, where surplus does occur, we’re proud to partner with Olio. Powered through an app, this relationship ensures that good food is shared with local communities rather than going to waste.”

Following the launch of the new waste scheme in the managed pubs, the company is now planning to extend it across its two breweries (St Austell and Hare, near Bath) and its head office and depots across the South West.

Biffa, which has waste deposits across the South West, will undertake regular audits to track the success of St Austell Brewery’s initiative; this data will provide valuable insights into where improvements can continue to be made.

Paul Tregunna, Account Director for Biffa’s Cornwall head office, said: “This is a substantial undertaking, particularly in the hospitality sector, and we are proud to be supporting St Austell Brewery with this important initiative. We look forward to fully supporting the company’s ambitious efforts to improve sustainability and waste management across all of its managed pub estate.”

Emily Coon, Sustainability Manager at St Austell Brewery, said: “Reducing general waste by 80% is a bold tar-

First Public House On King’s Road In Over 100 Years

Tom Peake, Mark Reynolds and Nick Fox of Three Cheers Pub Co. have acquired the lease for 224-226 King’s Road, London and will transform the former bank into their tenth public house. Their portfolio includes The Bedford in Balham, The Bolingbroke in Battersea and The Abbeville in Clapham.

Originally built in 1909 by celebrated architect Reginald Blomfield, the redevelopment of the two-story 4,735 sq metre site is part of The Cadogan’s Gaumont project which is designed to celebrate Chelsea’s cultural heritage and enhance its thriving creative scene.

The acquisition represents a notable moment in King’s Road history. With a £2.4m investment, Three Cheers Pub Co. will be responsible for creating the first new public

house on the renowned road in living memory.

The pub will take its title, The Trafalgar Public House, from a previous site located at 200 King’s Road, Chelsea, of the same name.

Three Cheers Pub Co. owner Tom Peake said: “We are delighted to be taking on this historic site and creating a wonderful new public house, a home from home for Chelsea locals and visitors alike. We are proud to be a part of this exciting development and look forward to bringing a real sense of community and connection to the area that only a proper British pub can.”

The latest public house from Three Cheers Pub Co. is set to open in autumn 2025.

Ensure Your Business Is Not Complicit In Waste Crime

Fraser James, Biffa’s

Head of Environment reveals the checklist businesses need to prevent noncompliance with waste regulation

Almost one in five waste disposals in the UK (18%) are done illegally, equating to 34 million tonnes yearly—enough to fill 4 million skips.

Illegal waste management—even if you are unaware of your waste disposal company’s improper operations—can result in criminal prosecution and a substantial fine. As England braces for new Simpler Recycling legislation coming at the end of March, there’s a good chance that we could see the levels of waste crime increase as some try to cut corners and avoid compliance.

Compliant waste management suppliers need four things: authorisation to carry waste, a transfer note detailing the waste they carry for you, a compliant destination for the waste, and special documentation for certain hazardous substances.

At Biffa, we understand the importance of trusting your partners to be compliant. Here’s our checklist to ensure your business’ waste disposal process adheres to environmental legislation.

CHECK YOUR PROVIDER IS AUTHORISED TO COLLECT AND MANAGE THE WASTE YOU ARE PRODUCING

Ensure that your provider can demonstrate that they are a registered carrier to legally collect your waste. To check this, ask to see any waste carrier’s authorisation or search the public register online. Waste management partners who provide processing, recovery or disposal options for your waste must hold relevant authorisation. This is provided by the Environmental Regulator, who enforces the conditions of these authorisations, including the amount and types of waste that can be accepted and stored, treatment methods and record-keeping. Requesting copies of the relevant authorisation held by your contractor will ensure you can confirm that their process is law-abiding.

ENSURE A WASTE

TRANSFER NOTE HAS BEEN COMPLETED

When waste is collected by a registered waste carrier passed from a company holding or producing the waste, the organisation taking the waste must have a Waste Transfer Note (WTN). This is the written description provided by the organisation holding the waste, it is a legal responsibility as a waste producer/holder to

accurately describe the waste within the transfer note.

This document is vital – and legally required – to track this information and must be retained for two years. You must also provide WTNs to any environmental regulator if requested.

It is a criminal offence to fail to produce a Waste Transfer Note when asked for it, and businesses could face a fine for doing so.

ASK ABOUT THE END DESTINATION

Your waste supplier is responsible for transporting your waste to an authorised recycling, recovery or disposal facility. Asking your supplier for transparency on the final destination of your company’s waste could help to determine whether it is being legally disposed of.

In 2023, the Environment Agency inspected nearly 1,100 locations of reported waste crime activity, closed down 585 illegal waste sites and secured over £400,000 in fines. Nearly 20% of all waste operators are thought to engage in illegal activity, with landfill tax evasion a key driver as it allows perpetrators to boost their profits illegally.

Alarmingly, nearly a third (31%) of waste crimes are reported to be committed by organised crime groups.

HAZARDOUS WASTE CONSIGNMENT NOTES

Even if a waste operator has a licence, and has a valid transfer note, they need additional licences to carry certain types of waste.

Hazardous waste – such as some paints, batteries and oils –are subject to Hazardous Waste Regulations and require specific paperwork. If your business’ waste comprises of hazardous materials, you need to check that your waste management partner has these consignment notes, or details of disposal each quarter (in England and Wales).

If handled improperly, hazardous waste can pose a serious threat to human health and the environment. If toxic materials leak into soil, for example, they can contaminate drinking water, harm wildlife, and become a significant risk to human health.

Mismanagement of waste can critically impact a business both financially and reputationally, even if you are unaware that your waste operator is disposing of waste using illegal methods.

It is your business’ responsibility to ensure that waste disposal operations are legitimate and comply with the relevant legal requirements. Our checklist can aid businesses in taking a diligent approach to proper waste management to mitigate risks of fines. By doing so, your business also supports the efforts against illegal waste activity and its devastating environmental and social impact.

Christchurch Landmark Reopens: The Kings Arms Unveils Refurb Under New Ownership

A much-loved local landmark has officially reopened its doors. The Kings Arms in Christchurch, Dorset, has undergone a major refurbishment and is now welcoming guests once again – with 20 newly refreshed bedrooms, two brand-new event spaces and an elegant new Champagne and Cocktail Bar: The Bar @ No.18.

Now owned and operated by 777 Hotels, the transformation marks an exciting new chapter for the historic property, which was formerly part of the Harbour Hotels group. Acquired in November 2024, The Kings Arms is the latest addition to 777’s growing portfolio of premium hotels.

“We’re thrilled to be reopening The Kings Arms – a hotel with so much local history and character,” said Mark Bowley, Owner of 777 Hotels. “We’ve worked hard to respect the building’s heritage while creating stylish, welcoming spaces for both locals and visitors to enjoy.”

“We’re especially proud of The Bar @ No.18 – it’s a beautiful space for

guests and locals to relax, celebrate, or simply enjoy a drink in great company,” added Kerry Bowley, Interior Designer at 777 Hotels.

“This is just the beginning for us,” said Mark Bowley. “We’re passionate about restoring and reimagining beautiful places like The Kings Arms, and we can’t wait to see how Christchurch locals – and visitors from further afield – respond to what we’ve created here.”

Chamane Epps, General Manager, added: “The positive response to the refurbishment and the support from both returning and new guests has been overwhelming. The team and I are thrilled with the results and look forward to putting The Kings back on the map.”

Chamane has been with The Kings Arms since 2016, starting as Sales & Events Manager, where she played a key role in growing the hotel’s wedding and events business. She was promoted to General Manager in April by owners Mark and James and continues to lead on weddings and events.

Two Michelin-Starred Chef Mark Donald Awarded Honorary Vice

President Of Master Chefs Of Great Britain

The Master Chefs of Great Britain (MCGB) has announced the appointment of Mark Donald, Executive Chef of Two Michelin starred The Glenturret Lalique Restaurant, as an Honorary Vice President in recognition of his outstanding contribution to the hospitality industry. Currently Executive Chef at The Glenturret Lalique Restaurant, Mark has earned widespread acclaim for his uncompromising commitment to excellence, his celebration of local and sustainable produce, and his creative, boundary-pushing approach to modern Scottish cuisine.

“Mark’s innovation, integrity and leadership make him a true visionary and one of the most exciting and original chefs around,” said George McIvor OBE, Chairman of the Master Chefs of Great Britain. “These qualities combined with his dedication to local, sustainable produce make him a natural fit for this honorary role.”

This appointment reflects the shared values between MCGB and Mark Donald — a deep-rooted belief in excellence, creativity, and the importance of nurturing the next generation of chefs. For over four decades, MCGB has been in the business of giving young chefs the inspiration,

training and support they need to forge successful careers in the hospitality industry. A key part of this mission involves exposing them to some of the most dynamic and forward-thinking talent working in kitchens today.

With Mark on board as Honorary Vice President, MCGB is excited to continue this remit with renewed energy, offering young chefs direct insight into the work of a chef who is not only redefining fine dining, but actively shaping the future of the industry.

“I am delighted to recognise Mark Donald with the highest award from the Master Chefs of Great Britain, and I look forward to collaborating with him on a range of exciting culinary initiatives,” said George McIvor, OBE.

“Mark’s ever evolving seasonal menus speak of his never-ending curiosity, love of exceptional produce, personality and innate humour, all unified and supported by award-winning technical expertise.”

“I am truly honoured to have been appointed as an Honorary Vice President by the Master Chefs of Great Britain. It’s a privilege to be recognised by such a respected organisation that champions excellence and supports the education of upcoming British chefs. I look forward to working with MCGB, supporting and celebrating the incredible talent within our industry” Mark Donald, Executive Chef.

The UK Cities Where You Can Get A Pint For Under £3, Study Reveals

A study by QR Code Generator has identified the UK cities offering the lowest priced drinks, finding the average cost of a pint in each.

The average costs of some of the country’s most favoured pints, Carling, Corona Extra, Guinness, Coors, Stella Artois, and Budweiser, were analysed to find the cost by location. The cities were then ranked to reveal the most affordable locations.

Taking the top spot as the UK city with the cheapest pints is Newport. The analysis found that the average cost of a pint in the Welsh city comes in at just £3.12.

Not only that, but the most affordable of all the offerings considered in the study, Coors, comes in at only £2.63 per pint on average in Newport – meaning a round could be bought for you and two friends and still have change from a £10 note.

Bangor ranks second on the list of the UK’s most affordable spots. From £2.63 for a pint of Carling or a Coors, £3.30 for Guinness and £3.75 for a pint of Stella Artois on average in the city’s Wetherspoons, the average cost of a pint in Bangor was found to be just £3.14.

Sunderland was found to have the third-cheapest pints of any city in the UK, as identified by the study. The average cost of a pint in the city would only be £3.27, meaning nights out in the city could remain affordable. Among the low-cost options on offer, fans of Guinness will be glad to discover that a pint could be bought for just £2.78 in one of the city’s locations.

Fourth on the list is Swansea, where the average cost of a pint in the city was revealed to be £3.30. Even

Corona Extra, the most premium-priced pint analysed as part of the study, costs just £3.92 when averaging prices across the Welsh city’s four Wetherspoons pubs.

Preston rounds out the top five UK cities, offering the cheapest pints available. The study found that across all the drinks analysed in the research, the average cost in the city’s pubs is just £3.33 per pint, with the lowest prices seen at just £2.63 for some of patrons’ favourite pints.

Equalling the Lancashire city is Nottingham, with an average pint price also of £3.33. Wrexham and Stoke-on-Trent follow closely on the list, with their average costs revealed to be £3.37 per pint.

Wolverhampton and Bradford complete the top ten cities offering the cheapest pints, with the findings estimating the average pint to cost just £3.52 in each location.

Marc Porcar, CEO of QR Code Generator PRO S.L commented:

“Our analysis offers a handy guide for those looking to make the most of their time off, enjoying time out with family and friends, but without stretching their budget.

“While the locations on the list may not be the first that come to mind when planning a night out, compared to metropolitan hubs such as Manchester or London, cities ranking on the list, like Newport, Preston or Nottingham, offer affordable nights out without the hefty hit to your bank account.

“The results offer a reminder that great value can be found beyond the usual go-to spots, without sacrificing a good time. Plus, as the days are getting longer and spring is finally upon us, it could be a great time to explore new parts of the UK and be social, all with the bonus of being budget friendly.”

RedCat Signals Confidence with Multi-Million Pound Investment Plan

RedCat Pub Company has unveiled fresh investment plans totalling between £10 million and £12 million, aimed at enhancing its estate throughout the coming year. The move forms part of the group’s broader capital strategy to future-proof its operations, improve customer experience, and strengthen its market position.

The announcement follows a testing year for the pub and hospitality operator, which saw its leased division—comprising ten venues—enter administration. In response to these challenges, RedCat successfully secured a £61 million refinancing package during the summer of 2023, providing a solid financial foundation for recovery and renewed growth.

In addition to the new investment, the group previously committed £8 million towards upgrading its venues, upskilling its workforce, and broadening its offer in food, beverage, and accommodation. RedCat currently operates over 90 pubs and hospitality venues across the UK.

Despite facing a difficult trading environment, the group saw turnover climb to £129.8 million in the year ending 31 March 2024—up from £120.5 million the previous year. However, profitability was affected by economic pressures, with adjusted EBITDA falling to £2.2 million from £3.6 million.

Nevertheless, the company remains upbeat about the future. It anticipates stronger performance in the

2024/25 financial year, buoyed by ongoing investment and operational efficiencies.

Launched in 2021 by former Greene King CEO Rooney Anand, RedCat was created to take advantage of a shifting hospitality landscape in the wake of the COVID-19 pandemic. The business quickly scaled up through acquisitions, including the high-profile purchase of the Coaching Inn Group, which added 18 sites to its portfolio.

According to company director Mike Rothwell, while rising costs and global uncertainties continue to shape the market, they may also present strategic opportunities for expansion. “External economic pressures—such as energy pricing, supply chain challenges, and inflation—remain a concern across the sector,” he said. “However, these factors are also creating openings for wellpositioned businesses to grow. We are actively working with our suppliers to optimise procurement, manage energy costs, and ensure the business operates efficiently without compromising on the guest experience.”

Among the highlights of the group’s ongoing investment strategy is the re-launch of the Castle of Brecon hotel in Wales. Set within the historical surroundings of Brecon Castle, the property—part of the Coaching Inn portfolio—has undergone a comprehensive £3 million refurbishment. Closed since October 2024, the site has seen significant upgrades to all 42 guest rooms, a 103-cover restaurant, and its public bar and lounge areas. The hotel is due to reopen its doors this month.

Employee Ownership Trusts – Is It An Option To Help You Exit Your Business?

By Kevin Paget, partner at Mercer & Hole

For many business owners, deciding how to exit a successful business means years of careful planning, to ensure the business is in the best shape so the highest price can be obtained, and a smooth and stress-free exit is achieved. Many will also want to exit in a highly tax efficient way and they may also want to reward the loyalty of employees who have helped them achieve success. Increasingly popular is the use of an Employee Ownership Trust (EOT) to help achieve this type of succession.

An EOT is a trust which is set up for the benefit of the employees or office holders of a company or group of companies. Since the introduction of the legislation in 2014, there are potentially significant tax breaks (0% capital gains tax) for owners of private company shares transferring a controlling shareholding into such a trust.

In addition, the EOT can make tax free bonus payments of up to £3,600 to qualifying employees. It is generally thought that these arrangements, whereby trustees own company shares and exercise control of the company for the benefit of all the employees, is motivational and engaging for employees and encourage them to stay with the business.

The trust will appoint several trustees whose role is to represent the interests of the employees but they are not responsible for the day to day running of the company. They will oversee the management and leadership of the business, and they can step in if management are not acting in the best interests of all employees.

To set an EOT the business will be valued for the purposes of this transaction and the EOT borrows the money from the sellers or use third party funding and these lenders will take a charge over the business assets. The majority of shares (over 51%) will be transferred into the trust. The EOT loan is repaid over time using post-tax profits made by the business. It is common for an EOT to issue shares of the business to key personnel and employees, but the EOT must remain in ownership of the majority of the shares.

Whilst not subject to widespread use, Employee Ownership Trusts (EOTs) have been the subject of an industry wide consultation because of perceived abuses and many of the considered changes outlined below

are likely to be adopted. Another recent change is that where previously anyone considering the use of such a structure would apply for HMRC advance clearance, the ability to do this ceased as of 31 October 2024. The following changes to the current rules have been proposed and as the draft legislation is debated and edited through to a final version, some finer detail may become apparent.

• Restriction of former owners, or persons connected with former owners, from retaining control of companies post-sale to an EOT by virtue of control (direct or indirect) of the EOT

• Requirement that the trustees of an EOT must be UK resident and not offshore at the time of disposal to the EOT

• Confirmation in legislation that contributions made by a company to an EOT to repay the former owners for their shares will not be charged to income tax as a distribution – a clarification of a technical ambiguity rather than a change in rules.

• An easing of the EOT income tax-free bonus provisions to allow bonuses to be awarded to employees without directors being included

Extension of the period of time within which the relief can be withdrawn from the former owner if the EOT conditions are breached post-disposal, to the end of the fourth tax year following the tax year of disposal – this was previously one or two years depending on the broken rule in point

• Requirement that the trustees must take reasonable steps to ensure that the consideration paid to acquire the company shares does not exceed market value (an interesting point as trustees by their very nature are required to ensure they do so)

• Requirement that individuals provide within their claim for Capital Gains Tax (CGT) relief information on the sale proceeds and the number of employees of the company at the time of disposal

• Confirmation in legislation that the restrictions on connected persons benefiting from an EOT must apply for the lifetime of the trust

• Only allowing the Inheritance Tax (IHT) exemption for EOTs where the shares have been held for two years prior to settlement into the EOT

• Requirement that no more than 25% of employees who are able to receive income payments from an EOT should be connected to the participators of the company.

There is much to consider if a business owner is considering a sale via an EOT, and it isn’t suitable for a business with cash flow issues or which is in distress. With these proposed changes it is essential to take professional advice to see how your plans may be affected in the future.

Punch Pubs & Co Acquires The Crown Pub in Market Drayton

Pub company Punch Pubs & Co has proudly added to its growing portfolio with the acquisition of The Crown in Market Drayton.

The town centre pub, located on Queen Street, will now be part of Punch’s leased and tenanted estate. It will be managed by experienced, multiple operators Ami Sanobar and Darren Paul, who will reopen the pub with former General Managers Nikki and Mike at the helm.

Nikki and Mike, well-known and loved in the community, will work alongside Ami, Darren and their dedicated team to ensure a seamless transition into the Punch estate.

Speaking of the acquisition, Punch Pubs & Co Head of Acquisitions, Andrew Cannons, said: “We’re delighted to have expanded our portfolio with The Crown. This is a fantastic pub that is highly valued in the local community. It’s great to see Nikki and Mike make their return as General Managers, and we know that the

team and guests will be equally delighted. With Ami and Darren’s experienced leadership, we do not doubt that The Crown will continue to thrive for many years to come.”

Said to be one of the oldest pubs in the town, The Crown boasts a traditional aesthetic with its refurbished wooden interior and has a large beer garden to the rear, acting as a suntrap during the warmer months. Inside, there are three areas offering spaces to dine and drink, as well as a space for darts and pool.

Punch Pubs Operations Manager, Christian Gregory, continued: “I’m looking forward to this new beginning at The Crown and excited to be working with Nikki, Mike and the team as they transition into the Punch family. The Crown is already an excellent pub, and we know that the community takes great pride in it, so we’re looking forward to seeing its continued success with many exciting plans in the pipeline.”

London Tech Startup LoveBite AI Redefines the Dining

Experience with the World’s First AI Video Waiter

A UK-based tech startup, LoveBite AI, is redefining the dining experience with the launch of the world’s first AI Video Waiter into London restaurants, including Atul Kochhar’s Masalchi.

The Video Waiter combines conversational AI with authentic videos of dishes and cocktails, allowing diners to view what’s on offer while speaking naturally to get recommendations and place orders.

It compliments the regular menu, with diners simply scanning a QR code at the table to access tantalising videos of each dish and speak to the knowledgeable AI assistant to have their tastebuds tantalised. The AI’s personality and the look and feel of the visuals are customised to complement the restaurant’s vibe and brand.

LoveBite’s AI Video Waiter brings a human-like touch to digital ordering, allowing diners to:

• Explore beautifully presented videos of dishes and drinks – eliminating the danger of food envy and disappointment

• Order and ask questions naturally in almost any language without having to wave down a waiter

• Receive tailored recommendations, including restaurant-selected signature dishes, high-margin items, with the relevant videos automatically playing By eliminating language barriers and providing instant access to videos of what’s on offer, the AI Video Waiter delights customers while easing staff workloads—offering a much-needed solution to staffing challenges in the hospitality sector.

Diners who view the dish videos typically spend 5-10% more, as they are seduced to order additional courses,

desserts, and cocktails. The AI can promote high-margin items, helping restaurants drive profitability.

The Video Waiter is effortlessly accessed via a QR code displayed on the menu or through tablets presented with the regular menu —ensuring seamless integration into any dining environment.

“Diners should never have to order blind again, nor should anyone be left hanging when waving to attract the attention of an overly busy waiter,” explains LoveBite Founder and CEO Gareth Hughes.

“Our Video Waiter is a world-first - an AI invention to transform the dining experience everywhere. It allows diners to view authentic videos of each dish while getting recommendations and ordering from a highly knowledgeable, multi-lingual waiter that is always available. For restaurants, this means happy customers, higher spend per customer and lower costs”

LoveBite Video Waiter is operational in several UK restaurants, including Gura Gura, La Doc, and Masalchi by Atul Kochhar in London and will shortly be trialling in UK chains.

LoveBite is so helpful and we’ve seen a massive increase in dessert sales. The customers are really enjoying it and we’ve had such great feedback.” commented Rebecca Cuthbetson, Marketing Manager at Ikigia Ramen in Edinburgh

“Guests are visibly excited when they see videos of the dishes” mentioned Umesh Uthaman, Manager of Masalchi, owned by Michelin star chef Atul Kochhar. See the advert on page 7 or visit www.lovebiteai.com for further details.

– 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!

Food and Wine Pairing, Trends to Watch in 2025

CLH News spoke to Lanchester Wines’ James Dainty and asked which food and wine pairing trends he predicts will shape the UK hospitality scene for the summer of 2025.

“While the basics of food and wine pairing will never change – high tannin red wine screams for steak, while Sauvignon Blanc adds a delightful citrus twist to chicken or fish – the world of food and wine pairing continues to evolve. Staying ahead of emerging consumer trends presents an exciting opportunity to deliver new experiences while meeting the demands of a more conscientious consumer.

1. MATCH WINES TO SEASONAL MENUS

With the arrival of spring and summer, there’s a growing emphasis on fresh, hyper-seasonal ingredients – think British asparagus, peas, new potatoes, heritage tomatoes, soft herbs, and vibrant leafy greens. Menus are celebrating locally sourced produce served simply – grilled, tossed in salads, or lightly steamed – letting quality ingredients shine. Pair with a Chilean Sauvignon Blanc whose citrus brightness and clean finish make it a brilliant match for tomato-based salads, grilled courgette, or seafood with salsa verde. Similarly, an aromatic Rioja Blanco or a fresh and delicate Albariño can work seamlessly with dishes like zesty starters, fresh salads, or delicate fish courses.

2. EXPLORING NEW FLAVOURS

Consumers are exploring global cuisines such as Southern US (Creole and Cajun), Turkish, Greek, Argentinian, Portuguese and Swiss dishes, which allow operators to be creative with their wine list. For spicy Creole dishes like Jambalaya, a chilled Riesling offers a refreshing contrast, Turkish kebabs pair well with a medium-bodied Grenache and Greek dishes such as Moussaka complement the acidity of a Pinot Noir.

However, in contradiction to this trend, we’re also seeing a growing interest in regional British cuisines, including Scottish, Welsh, and Irish dishes. Traditional dishes like Welsh lamb pair excellently with a Bordeaux Blend, while Scottish salmon complements the crispness of a Chablis.

3. CELEBRATE SUSTAINABILITY

Sustainability remains a major consideration for UK consumers, and bars that prioritise eco-conscious practices stand out. Partner with wine suppliers who offer sustainably produced options, such as those transported in bulk (which can save 38% CO2 compared to shipped in bottle) or those with compelling stories about their production. These wines not only appeal to environmentally aware patrons but also align with your brand’s commitment to responsible practices. Highlighting these choices on your menu, whether through symbols or dedicated sections, can enhance your establishment’s reputation and attract a loyal, eco-conscious audience.

4. PLANT-BASED AND ALTERNATIVE PROTEINS

There's a growing emphasis on plant-based diets, with innovative meat substitutes and whole food options like legumes gaining popularity. Plant-based dishes, such as vegetable stir-fries or tofu-based meals, pair well with a Sauvignon Blanc or a light Pinot Noir while a medium-bodied Pinot Noir, works better with hearty lentil stews and grilled vegetable platters.

5. UPSELL WITH DESSERT PAIRINGS

Cap off meals by offering indulgent dessert pairings that showcase the versatility of your wine list. For instance, juicy Californian Zinfandel or a Port (not just for Christmas!) pair exquisitely with rich desserts like sticky toffee pudding, chocolate fondant or a classic cheeseboard. By positioning these pairings as a luxurious end-of-meal option, you create an opportunity to increase sales while enhancing the customer’s dining experience.

6. CUSTOMISE YOUR OFFERINGS

Differentiate your bar by working with wine suppliers to develop a bespoke house wine range. Branding wine labels with your bar’s identity or theme creates an exclusive offering that customers can’t find elsewhere. These unique wines can also serve as a marketing tool, reinforcing your brand and adding a personal touch to the dining experience. Whether for pairing with meals or as a standalone recommendation, customised offerings are a memorable way to elevate your wine programme.

For more information on Lanchester Wines, please visit www.lanchesterwines.co.uk.

Hospitality Action Launches Enhanced EAP to Strengthen Support for Hospitality Teams

Hospitality industry charity, Hospitality Action, has launched an enhanced version of its market-leading Employee Assistance Programme (EAP), featuring a wealth of new features to better support hospitality employees.

Developed in partnership with Spectrum Life, the gold-standard programme takes a modern whole-of-health approach built for today’s hospitality workplace.

Backed by evidenced-based practices and unique sector insights, it offers 24/7 access to clinical support alongside a range of wellbeing resources. From legal information and debt advice to personal counselling, menopause coaching and support with addictive behaviours, each part of the programme is designed to help employees navigate every aspect of life on and off the job.

The service is available in three tiers – Wellbeing Foundations, Wellbeing Plus and Total Wellbeing. Each provides a comprehensive and unrivalled level of services to provide a unique level of cover to help hospitality employees thrive.

With each tier going beyond a standard EAP offering, the entry-level Wellbeing Foundations tier costs just £6.95 per employee, per annum, representing exceptional value for money and includes:

• 24/7 instant access to clinical support via phone, WhatsApp, SMS and live chat with a qualified counsellor or psychotherapist

• Referral to ancillary services including legal information, debt and benefits advice, hardship grants and more

• Up to eight sessions of short-term counselling therapy per person, per issue where clinically appropriate

• Access to a branded wellbeing platform and app

• 250+ hours of eLearning to include, nutrition, meditation, wellbeing and more

• Access to the wellbeing studio, featuring live and on-demand fitness classes from the Digital Gym and monthly webinar sessions on key wellbeing topics

• 1000+ shopping discounts via our Hospitality Essentials savings platform With access via an intuitive online platform and mobile app, employees can seek support whenever and however they need it.

Camilla Woods, Services Director at Hospitality Action said: “We’re thrilled to launch our best-in-class EAP, designed to provide invaluable support to hospitality businesses, employees and their families. 200,000 hospitality workers across the UK already have access to our EAP, and this enhanced service will enable us to offer a wider range of support to improve the lives of even more people in our industry.

“Our goal is to assist every hospitality employer with prioritising the wellbeing of their teams and to build a culture of wellbeing that benefits the whole team. We have created this affordable, high-quality programme so that they can do exactly that – the future of our vibrant but demanding industry depends upon it.”

For more information on Hospitality Action’s Employee Assistance Programme, visit www.hospitalityaction.org.uk/eap

Craft Guild of Chefs Unveils 2025 Graduate Awards Semi-Finalists

The Craft Guild of Chefs has revealed the semi-finalists for the Graduate Awards 2025, recognising promising and ambitious young chefs across the UK hospitality industry. For the first time, there will be two heats for the pastry Graduate Award, reflecting the growing interest in this event and the exceptionally high standard of entries.

Following a rigorous selection process, a group of talented young chefs and pastry chefs from across the UK have been chosen to move forward to the next stage of this prestigious award.

Now in its 23rd year, the Graduate Awards continue to showcase the rising stars of hospitality, offering a platform for young chefs to challenge themselves and advance their careers. The semi-finalists will compete in a series of kitchen and pastry heats taking place in June at Brooklands College and Sheffield College, where they will be tested on a wide range of essential skills, including butchery, fishmongery, pastry work, and classical cookery techniques.

The finalists will be announced at the end of June ahead of the final

exam in September, where they will have the chance to earn the Graduate Award, an outstanding achievement for chefs aged under 25.

The Highest Achiever in the Kitchen exam will have the opportunity to compete in the final of Young National Chef of the Year, while other successful candidates will progress to the semi-finals of this competition.

Steve Munkley, founder of the Graduate Awards and Vice President of the Craft Guild of Chefs, said: “Every year, I am impressed by the calibre of young chefs entering the Graduate Awards. This year, we have a fantastic line-up, and we’re excited to see how they perform across two heats. The Graduate Awards are about helping to shape the future of our industry, and these young chefs are leading the way. It’s been great to be in a position to expand our pastry award across two heats this year. With the standard of pastry chefs and chefs involved, we are in for a fantastic set of semi-finals.”

The full list can be viewed at https://catererlicensee.com/craft-guild-ofchefs-unveils-2025-graduate-awards-semi-finalists/

Chefs' Buyers Guide

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 Tomatoes - perfect for spring menus. In

Lamb Weston Creates a Three-Sided Stir with the Launch of ‘Frenzy Fries’

Lamb Weston announces the launch of its latest innovation, Frenzy Fries, to boldly reimagine the classic fry and help operators stand out in a crowded UK market.

The unique, 3-sided, skin-on fries were developed to help operators create a point of difference, and satisfy the growing demand for sensory dining experiences and sustainably-minded, quality ingredients.

Exclusively for the OOH channel, Frenzy Fries are designed to appeal to diners that want memorable food experiences; in a Lamb Weston study, three out of four consumers said they would choose Frenzy Fries if available on a restaurant’s menu!1

Eating out is being affected by an economic squeeze across all foodservice sectors and buying frequency, particularly in restaurants, has decreased by 2% in the past year2 so Lamb Weston created Frenzy Fries to offer a super-sensory dining experience for the consumer with a ‘perfectly imperfect’ shape for that handcrafted feel, and an extra crispy texture. For the operator, they are available in a variety of cut sizes and give a 20 minute hold time.

Lamb Weston’s UK Trade Marketeer, Ash Liles, says; “Foodservice operators these days have to work hard to wow their guests with new and memorable dishes that offer a sensory experience, as well as amazing flavours. Our industry-leading fries have been creating world-famous potato solutions in quality, taste and heat-holding capabilities for over 25 years, now Frenzy Fries will elevate that fry experience even further!”

Frenzy Fries are not only innovative, but they will offer the operator standout against their competitors, variety on menu, ontrend potato options, and with the impressive 20 minute hold time with no loss of crispness, less waste.

Ready to try Frenzy Fries? Just use the QR code to request your FREE sample or go to https://lambweston.eu/uk/product/frenzy-fries.

Sources/References:

1 Lamb Weston study (UK, KSA, NL, Italy) Haystack 2024 report on 5,400 consumers

2 www.euromonitor.com. Circana study (UK, France, Germany, Italy, Spain) 2023

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."

See the advert on the facing page for more information.

Only Fresh and Natural Ingredients

Victus Emporium is a family run wholesaler of speciality foods, working with artisan producers from across Europe.

With over 35 years’ experience in the hospitality and retail sectors, our passion for exceptional ingredients and food products runs deep within the families roots.

We aim to supply unique, high quality products from across Europe that have a point of difference and can compete on price and service.

An enormous amount of time is invested contacting suppliers and researching the market, so we can have the upmost confidence that our products are the best.

Aneto Broths is one such company who have a range of outstanding products.

Aneto Broths are made just as you would in the kitchen. Using only the best, freshest, quality ingredients, Aneto Broths are 100% natural and do not

include any additives, concentrates, preservatives or flavourings. Just great tasting, fresh, natural ingredients.

For example, the vegetables are bought from social cooperative and the chicken stock has full animal welfare certification. Products with this label will come from animals raised on farms where four basic principles of animal welfare are employed; feed, housing, health and animal behaviour is assessed.

In addition to this, 87% of the packaging, including the cap, is made of plant-based materials thus reducing CO2 emissions by 18% compared to the same packaging with fossil plastic.

For more information on Victus Emporium and our wider range or if you wish to place an order, please see our website www.victusemporium.co.uk or email info@victusemporium.co.uk or call 01172 421669

Chefs' Buyers Guide

TUGO - Innovative Food Solutions

We’re TUGO, a passionate team of food service fanatics, committed to creating the freshest, most flavourful globally inspired food concepts.

Our adventurous spirit, agility and positively restless dedication to innovation is what sets us apart, developing food concepts to suit operators across food service.

From our vibrant global street food to our handstretched fresh dough pizza & authentic corn tortilla burritos, We seek adventure globally and are passionate about our produce as we are reducing our environmental impacts.

We’re clear in our purpose, to take the weight off our clients’ plate and make life easier with our complete end-to-end food service solution.

From menu innovation and concept development, through to product training, marketing and sales support.

We provide the tastiest, most innovative food solutions so our clients can focus on delighting their customers and unlocking opportunities to drive revenue.

Tel: 01295 367351 | Email: hello@tugo.co.uk | Web: www.tugo.co.uk

LittlePod’s Campaign for Real Vanilla Celebrates 15 Years

LittlePod’s Campaign for Real Vanilla is 15, a milestone that is being celebrated at the natural ingredients company’s HQ in East Devon!

Launched in 2010 to support farming communities on the Equatorial Belt and help save the endangered vanilla orchid, LittlePod has enjoyed great success over the last decade-and-ahalf, developing innovative products that are used and loved in kitchens all over the world and collecting a string of awards and accolades in the process.

Winners of the Queen’s Award for Enterprise in 2018 and the King’s Award for Enterprise in 2023, both in the Sustainable Development category, LittlePod has earned an impressive reputation during its 15 years in operation.

With the company’s natural vanilla paste and other responsibly-sourced products continuing to prove popular with professional chefs and home cooks alike, the LittlePod team has a great deal to toast as minds are cast back to all that has been achieved.

“There are countless highlights when we look back at it all,” said Janet Sawyer MBE BEM, who first launched LittlePod having attended a talk about vanilla and been inspired to take action to help educate and encourage consumers in the UK to use real vanilla.

“I realised that consumers – including some top chefs – had lost touch with REAL vanilla, what it is,

where it comes from and why it is so important. Some 97% of all the vanillin used in the West is artificial and even the best chefs in the business didn’t understand that REAL vanilla is a delicate orchid that is grown in rainforest environments 23 degrees either side of the Equator. I was determined to make a difference, so I launched LittlePod and brought to market our innovative vanilla paste in a tube – the first of its kind. It has been at the heart of all that we have done since.”

Packed with flavour thanks to their superior vanillin content, the LittlePod farmers’ vanilla pods are catching the eye of chefs in 2025. But LittlePod’s most popular product continues to lead the way, 15 years after its launch.

“We got recognition from the beginning, there have been awards and accolades along the way – and LittlePod as a brand means many things to many people. We have collaborated and worked with some wonderful people and created some great products over the years.

“So as we celebrate here in East Devon, we send our thanks to everyone who has supported LittlePod and our Campaign for Real Vanilla since 2010. Raising a toast to you all. Here’s to the next 15 years!”

Visit www.littlepod.co.uk, email sales@littlepod.co.uk or call 01395 232022

Riso Gallo - Sensationally Sustainable!

Riso Gallo is the first international rice brand to have produced its rice from sustainable agriculture, making their premium best-selling risotto completely sustainable from field to fork.

Established in 1856, Riso Gallo is the oldest Risotto rice producer in Italy and has been delivering its premium rice to consumers around the world for over six generations.

Known to many as Italy’s first choice, Riso Gallo is one of the longest surviving rice companies in Italy and is still growing. A family run business, it is now in it’s 6th generation.

The company has uniquely created its own Circular Economy within it’s rice production, collaborating with innovative startups to give new life to the by-products of the rice mill which produces the delicious range of rices of the Riso Gallo Brand.

Rice House is an Italian initiative in which the secondary materials in rice cultivation are used to build

Fairfax Meadow

With over 50 years of experience, Fairfax Meadow is proud to be one of the UK’s most respected catering butchers, supplying high-quality meat to a diverse range of sectors including pubs, restaurants, hotels, event catering, stadia, education, and travel. Our reputation is built on consistently high standards, industry-leading expertise, and a passion for delivering great quality, every time.

houses. Rice by-products are even used by Mogu in a range of designer furniture production.

The Albini Group to develop a process of ‘Off the Grain’ dye for fabric. When the Nero (black) rice is processed for the food industry, the by product of the deep grape coloured water is used as a natural dye.

All Riso Gallo plastic vacuum packaging is now suitable for recycling, following the launch of a new ecosustainable, low environmental impact plastic. Riso Gallo are the first company to adopt this sustainable packaging. The Gallo Risotto Traditional, Arborio, Carnaroli, and the Carnaroli Rustico are now in packs using FSC certified cardboard outer to protect the grains.

Riso Gallo is committed to reducing and monitoring greenhouse emissions and uses energy from renewable certified resources.

www.risogallo.co.uk

can rely on.

We’re proud of the recognition we’ve received — including Meat Management’s Catering Butcher of the Year in both 2023 and 2024, the Mitchells & Butlers Excellence in Sustainability Award, BRCGS, A-Grade status and our Silver EcoVadis accreditation, which places us among the top performers for sustainability. Both our Derby and Enfield sites have also successfully passed Red Tractor audits, underlining our commitment to integrity and food assurance.

Operating from two production facilities in Derby and Enfield, supported by a warehouse in Eastleigh and our own dedicated fleet, we serve customers across the UK with dependable and responsive delivery. Whether we’re delivering directly to sites or central distribution hubs, logistics is only part of the story — it’s the care behind each cut that sets us apart. Every order matters, and we take pride in providing not just quality, but consistency our customers

From raw to cooked, we provide tailored solutions to meet a variety of menu needs. As the industry evolves, so do we — continuously reviewing and refining our processes to ensure we meet the highest standards in food safety, and environmental responsibility.

At Fairfax Meadow, we’re more than a meat supplier — we’re a partner you can trust.

Call our team on 0344 493 7051 or visit our website: www.fairfaxmeadow.co.uk

The Perfect Snack for All Your Trade and Hospitality Needs Bar Snacks

Robert's Dorset provides an unparalleled snack experience that will elevate your trade and hospitality offerings to your customers.

At Robert's Dorset, we understand the diverse dietary preferences of your patrons, whether they follow a vegan, keto, or allergen-free lifestyle. Rest assured; our selection of snacks caters for all.

As a trusted supplier to independent shops, pubs, and the hospitality industry, we offer a range of sizes in all our products for direct reselling.

Our vibrant packaging is designed to catch the eye, while the contents are sure to satisfy. From our stackable pots which optimise your shelf space, and fit most cup holders, to our elegant mason jars which add the "wow factor" to any display.

Discover the perfect bar snacks to complement your fine beverages or enhance your guests' welcome baskets with something truly special.

WHY CHOOSE ROBERT'S DORSET?

Established in 2011, we are a family-owned and operated business. At the core of our operations lies a personal touch, ensuring our trade customers enjoy the following advantages:

• Delicious snacks to delight your customers.

• Exceptional customer service, led by a dedicated Account Manager.

• Convenient ordering options, whether online or by phone.

• Handcrafted products made in beautiful Dorset, England.

• Every item is prepared to order, ensuring customers always receive the freshest products

• All our packaging is fully recyclable or reusable and we have a 99.9% waste free production process

• Proudly certified by the Roundtable of Sustainable Palm Oil (RSPO) - palm oil is only used in Fudge

• All our ingredients are of the highest quality.

Contact Robert for an online catalogue and more information regarding our perfect snacks.

robert@robertsdorset.com | 01202 875280 | www.robertsdorset.com

See the advert on page 5 for further information.

“Pork Scratchings Can Be Healthy Too!’’

These are the words of Brian Morrisey, CEO of Snack Brands, home of Uncle Alberts Porkshire Pig Pork Scratchings.

Like many in the industry, Snack Brands have had to up their game and offer a wider variety of products for the increasingly health-conscious customers that fill our pubs and bars today.

ADAPT AND CHANGE

Even timeless classic pub snacks like Pork Scratching’s have had to adapt and Porkshire Pig now offer a range of different products - Traditional Pork Scratchings, Pork Crackling and Pork Crunch, something different for every consumer’s taste.

‘’We have a large following of customers who are doing the keto diet.” They are going to the gym and want a high protein snack. Brians son Alex has joined the family business and has firsthand experience of how customers taste buds are changing.

‘’Our Pork Crunch product sells particularly well at the start of the year when everyone looks to get in shape.’’ Pork Crunch is 65% protein, containing much less fat content making it an ideal keto snack!

It all started in a pub, Brian says…….

‘’We understand the challenges involved in running a successful Pub business as this is where we started out some 35 years ago. So, everything we do is driven by that experience, trying to make our customers lives that little bit easier.

We know all about the long hours and hard work associated with creating a successful pub and bar business.

We offer a range of pack sizes to suit all appetites and budgets, our traditional Pork Scratchings (still our best seller) comes in three different pack sizes – 40g, 45g & 80g, and also as a bulk 1Kg pack to serve in dishes.

MOVING WITH THE TIMES

To appeal to a younger audience and as a new wave of craft beer drinkers descended on pubs, Brian had to adapt his snack offering.

This is where the Pork Crackling came in which comes in two flavours, the classic Roast Pork and a Spicy Jalapeno version in 50g bags.

Crackling is double cooked which essentially means that more fat is rendered down, leaving a nice lighter, crunchy, crispy texture.

THE OVERALL MARKET HAS SEGMENTED…..

Many of the traditional Ale Houses have transitioned into eating establishments.

At the other end of this spectrum is the advent of micropubs, with a focus on a specialist drinks offering which has expanded the market for bar snacks, but the selection needs to be interesting!

Landlords we have spoken to have found that traditional scratchings pair well with cask ales and crackling and crunch are an ideal accompaniment to craft beers and ciders so our snack offerings can be appropriate in a range of venues.

This is where Snack Brands can help with a one stop solution for all snacking needs. Alongside their impressive Pork snack range, they offer a wide variety which includes, crisps, nuts, cheddars and pretzels.

Snack Brands offer a fast postal delivery service of their products straight to pubs and bars,

‘’We are trying to follow consumer trends not just in what they want to order but how they order. We figured that business owners could make their lives easier by emailing, phoning and messaging us to order their bar snacks any time and any place.

If you are interested in our services and would like to find out more you can contact us on the below details.

www.snackbrands.co.uk

brian@snackbrands.co.uk

0114 2881520

It’s a REAL-ly BIG DEAL!!!

REAL Hand Cooked Crisps launches massive TRADE EXCLUSIVE competition… Win your share of £25,000 worth of free stock!

REAL, the foodservice focussed premium hand cooked crisps with bags of character, is running its biggest ever competition, giving away over £25,000 worth of free stock.

Every month from May to September, five lucky winners will each receive £1,000 worth of REAL Hand Cooked Crisps stock. That's five chances every month for five months to win a share of this incredible prize!

Mark Dyer, Tayto Food Service National Account Controller shares, “We’re REAL-ly excited about our biggest ever trade exclusive on-case promotion. With over 20 years of supporting the food service channel, this MASSIVE stock giveaway - alongside our ongoing partnership with the Springboard Charity - underlines our commitment to this vital sector.”

Entering is easy - purchase any case of REAL Hand Cooked Crisps from your delivered wholesaler or C&C and visit realcrisps.com/win

Upload your receipt and be entered into the monthly draw.

With a draw every month you have even more opportunities to win if you buy REAL regularly!

REAL is a Great Taste Producer with a range of 9 ‘in your face’ flavours that are all gluten free, vegetarian and with no added MSG.

With five chances to win every month, there's never been a better time to get your hands on some of best-selling flavours!

This is a REAL-ly big prize that you don't want to miss!

Tayto Group is the largest family-owned, Britishmade snack company, with a stable of well-known British brands:

• Great Taste Award winning pork scratchings

- Midland Snacks, the ultimate and traditional pub snack

• Golden Wonder fully-flavoured crisps – the iconic favourites

• Animal Adventures - the fun, gluten-free, vegan, family-friendly snack

• Marmite Crisps – your customers will LOVE these moreish crisps

With the perfect product for everyone, Tayto has food service snacking sorted…

Mitigate Fire Risk Through TR19® Grease Compliance

Professional kitchen extract ductwork cleaning is essential for both hygiene and fire safety, as highlighted by Gary Nicholls, MD of Swiftclean, a specialist in ductwork risk management.

In any kitchen, the cooking process produces fine airborne droplets of fat, oils, and grease, collectively known as FOGs. As this grease-laden air passes through the extract system, it cools, leaving behind deposits that accumulate into a greasy layer on the interior surfaces of the canopy and ductwork.

To align with the TR19® Grease specification established by the Building Engineering Services Association (BESA), the grease layer must not exceed an average thickness of 200 microns—approximately half the thickness of a standard business card. Compliance with TR19® Grease serves as a crucial fire safety measure, offering protection to staff, patrons, and residents in both your premises and neighbouring establishments.

Jangro’s

In the unfortunate event of a fire, adherence to TR19® Grease may be required for your building insurance to cover damages, as insurers increasingly expect compliance to protect their interests.

To verify compliance, it is advisable to engage a member of the Vent Hygiene Register (VHR) for your specialised cleaning needs. VHR members can issue post-cleaning certification to provide evidence of your legal obligations being met.

Moreover, the Regulatory Reform (Fire Safety) Order 2005 mandates the appointment of a Responsible Person for your property, who is tasked with ensuring compliance with TR19® Grease as part of your fire safety protocols.

While your kitchen may be spotless, it is crucial not to overlook the cleanliness of the extract system, as it should be a priority in your maintenance efforts alongside TR19® Grease compliance. www.swiftclean.co.uk

Benefits of Steam Cleaning In The Hospitality Sector

ntrl Range Delivers Sustainable Hygiene for Hospitality

Jangro, the UK’s largest network of independent janitorial and cleaning distributors, is setting new standards in sustainable hygiene with its ntrl range – a pioneering collection of natural cleaning products developed specifically with environmental responsibility at its heart. Designed to meet the increasing demand for greener practices in hospitality and catering, ntrl delivers high-performance cleaning without compromising on sustainability.

The range includes 13 products suitable for tasks from kitchen hygiene to washroom maintenance. Each product is formulated using plant-based extracts, ensuring they are 100% biodegradable and free from petrochemicals.

A standout feature for hospitality managers is the unperfumed sanitiser, certified with EN1276 and EN14476, guaranteeing its ability to eliminate bacteria and viruses while meeting stringent hygiene requirements. The product is QAC-free (Quaternary Ammonium Compounds) and alcohol-free, offering a safer alternative to traditional kitchen sanitisers that can leave harmful chemical residues on surfaces.

Regular kitchen sanitisers often contain ammonia-based biocides (QACs) that, if not

rinsed off, can enter the food chain, posing health risks. These chemicals may contaminate food or drink when touched by customers or staff. Jangro’s ntrl sanitiser removes this risk by using natural ingredients that clean effectively without leaving harmful residues, ensuring compliance with hygiene regulations and reducing the chance of hazardous chemicals entering the food chain.

All products in the ntrl range are also packaged in 100% post-consumer recycled plastic (PCR), helping to reduce CO2 emissions and plastic pollution. The outer cartons are made from 100% recycled and FSC-certified cardboard. Adding to its ethical credentials, the ntrl range is accredited by The Vegan Society, ensuring that it contains no animal-derived ingredients and is cruelty-free.

With Jangro’s ntrl range, hospitality businesses can uphold rigorous cleanliness standards while enhancing their environmental and ethical credentials.

Discover how Jangro's ntrl range can support your cleaning requirements at www.jangro.net/ntrl/

Innovative and Powerful Next Generation Cloud

POS and Label Printing

With rising operational costs and evolving customer expectations alongside the need to embrace more sustainable practices, the hospitality industry faces a range of challenges. Adapting to industry shifts while balancing efficiency with exceptional service requires venues to take advantage of technology that can help to streamline operations, reduce costs and enhance the guest experience.

By adopting innovative and powerful next generation food ordering and label printing solutions venues can benefit from the tools to successfully turn these challenges into opportunities. In particular, businesses can successfully adopt or expand omnichannel technology to meet evolving customer expectations and boost efficiencies. Feature-rich hardware with flexible connectivity allows for scalability, while providing a future-proof solution that can meet changing needs as the business expands. Moreover, hardware that is straightforward to set up and allows a venue to be up and running within minutes and serving customers quickly is invaluable.

Star TSP143IV X4 and TSP143IVSK X4

International POS hardware solutions provider Star Micronics has recently launched two new models within one of its most established and successful printer ranges. The TSP143IV X4 receipt and order printer and TSP143IVSK X4 linerless label printer respond to growing demand for future-proof, scalable hardware that can support fixed, mobile and Cloud applications.

Redefining efficiency and scalability for online ordering and labelling as well as front and back of house operations in hospitality environments, the TSP143IV X4 and TSP143IVSK X4 are equipped with exceptional connectivity: USB, LAN, WLAN and Bluetooth alongside Cloud connectivity as standard to offer seamless compatibility with POS systems, tablets, handheld devices, online ordering systems and self-ordering kiosks supporting all major operating systems.

Both models deliver a new WLAN and Bluetooth setup designed to simplify wireless connectivity ‘out-of-the-box’. Consequently, users can quickly connect via an autogenerated QR code or via the Star Quick Set Up Utility and be online within less than a minute.

The expertly designed and compact TSP143IV X4 and TSP143IVSK X4 feature a fast print speed while benefitting from an internal power supply and 4-year warranty as

standard. And, with security being a key challenge facing many hospitality businesses, Star’s unique cash drawer connection sensing feature allows the printers to distinguish an open drawer or one which is completely disconnected. The information can be reported directly to a locally controlling application or via the Cloud.

Next Generation Cloud POS solutions

To enable almost instant printing in venues from Cloudbased hospitality software and apps, Star offers software and integration tools for enhanced connectivity thanks to its superior CloudPRNT™ Next technology based on the MQTT protocol. With CloudPRNT widely used by hospitality venues worldwide as part of a table ordering or online ordering system, Star’s latest CloudPRNT Next technology provides faster, more secure and efficient online ordering. Star CloudPRNT enabled printers are able to receive orders from multiple channels including fixed POS systems, mobile devices and tablets, networked as well as Cloud based systems which results in an efficient ordering and transaction process.

Furthermore, by using Star CloudPRNT connected printers, users have the option to access StarPrinter.Online, a fully managed Cloud printing and device management platform with minimal setup time and cost as well as near zero integration. To date, the service has been widely adopted across the hospitality industry and is continually expanding both in terms of features and global reach.

Linerless labelling

With the rise in multichannel ordering in the hospitality industry in recent years accompanied by increasing demand for customer collection, third party delivery and legislation around accurate ingredients and allergy identification, the requirement for efficient food and beverage labelling has surged. Amongst the range of labelling solutions currently available, linerless labels stand out for their eco-friendly properties and operational efficiencies.

Thanks to its linerless sticky label printing capabilities, the TSP143IVSK X4 offers a versatile solution for hospitality environments seeking to print repositionable labels for food and drink orders and deliveries, resulting in greater order accuracy and streamlined workflows.

Sustainability

Supporting sustainable business practices, EnergyStar Certification ensures the TSP143IV X4 and TSP143IVSK X4 operate optimally, allowing for power consumption and operational costs to be reduced. And, being packaged in eco-friendly packaging with a 30% smaller box size and near zero plastic wrapping, environmental impact is kept to a minimum.

For all linerless media, a key benefit is the reduction in waste. With no backing paper to discard, linerless media offers significant paper saving properties with more labels per roll than standard label rolls. Thanks to fewer roll changes as well as the advantage of reduced shipping costs and storage space requirements, given linerless labels are more compact than traditional labels, cost savings can be achieved alongside enhanced operational efficiency and sustainability.

Investment in advanced technology

Successfully addressing the challenges facing the hospitality industry requires investing in the necessary tools and future-proof solutions. Without a doubt, businesses that recognise and commit to advanced and powerful technology will be best positioned to enhance efficiencies and capitalise on future opportunities.

Food Safety

How IoT, AI, and Automation are Helping Food Businesses Comply with New Safety Regulations

As food safety regulations become more stringent, food businesses are under pressure to comply with new standards, including laws around traceability, allergen labelling and hygiene. Likewise, The UK Food Information Amendment, also known as Natasha’s Law, has paved the way for change. The legislation aims to improve the ethics around food transparency and sets exceedingly high standards for ‘PPDS’ food branding in order to better protect both customers and businesses.The increasing complexity of these regulations therefore calls for a changeof-pace from traditional monitoring and food safety methods. Thankfully, advancements in technology, such as the Internet of Things (IoT), AI and automation are coming to the aid of food businesses who need to streamline compliance processes. These innovations significantly improve efficiency and minimise the risk of errors, all while delivering data crucial for meeting regulatory requirements.

FOOD SAFETY COMPLIANCE WITH IOT

By Matt Smith, Director of Customer Operations

IoT technology is constantly creating new ways for food companies to watch over and manage critical safety measures throughout their supply chain. With the help of sensors, RFID tags and smart thermostats, these devices enable real time monitoring of food storage conditions like temperature, humidity and expiration dates. For example, cold storage facilities, delivery trucks and even retail spaces can be equipped with IoT sensors that regularly check refrigeration levels. If temperatures go outside safe limits, the system triggers an alert that allows businesses to take corrective action before food safety is compromised. This kind of monitoring helps food companies comply with safety regulations such as the UK's Food Safety Act, the EU's Hazard Analysis and Critical Control Points (HACCP) guidelines, which mandate control over storage and handling practices.

ADVANCED PREDICTIVE ANALYSIS WITH AI

AI is starting to play a prominent role when it comes to ensuring food safety compliance. AI algorithms have the ability to analyse large volumes of data gathered from IoT devices, identifying patterns and forecasting potential risks before they escalate into serious problems. Spotting irregularities in temperature readings, for instance, is one of AI’s most advanced food hygiene abilities. This indicates a refrigeration unit malfunction and enables companies to resolve the issue before it jeopardises food safety.

AI also assists in simplifying the management aspect of compliance. It has the capacity to automate the review of inspection reports, audit documents and supply chain information, swiftly pinpointing areas where

businesses may not meet regulatory requirements. This approach enables food companies to take proactive measures well ahead of potential regulatory penalties or outbreaks of foodborne illnesses.

STREAMLINED COMPLIANCE PROCESSES WITH AUTOMATION

Automation, particularly when it involves food production and handling, is vital for ensuring compliance with rigid safety regulations. Automated systems can handle tasks like monitoring temperatures, inspecting equipment cleanliness and documenting compliance records. These systems function to ensure that each aspect of food safety is thoroughly addressed, even out of working hours. Automated conveyors and robotic arms, for example, can be programmed to handle food in a way that reduces contamination risks. Using automation in such a manner decreases dependence on checks that are susceptible to errors and enhances the consistency of safety protocols throughout the food production process.

Automation within management also supports compliance. It’s extremely useful for maintaining environments such as kitchens, storage spaces and refrigeration units. Scheduled cleaning and maintenance routines ensure that these areas meet hygiene and safety standards as outlined in regulations.

ADAPTING TO NEW REGULATIONS

The food industry is facing multiple regulatory changes with a strong emphasis on traceability, sustainability and contamination prevention. The new rules stress the importance of transparency throughout the entire supply chain. They aim to make it essential for companies to keep track of and document the journey of food from its source to the table. Complying with these regulations is becoming data driven. Businesses are now required to maintain records of food storage, handling and transportation conditions. This is where the use of IoT, AI and automation proves to be invaluable. IoT systems can monitor and store information about food storage conditions at all stages of the supply chain, while AI can analyse this data to ensure compliance with traceability standards. Automation systems are indispensable for assisting companies in organising and retrieving this information promptly, which makes it much easier to respond to regulatory inspections or customer inquiries regarding the safety and origin of their food products. Regulations will likely only become tighter, and so it’s imperative for food businesses to onboard these technologies to safeguard customers and enhance their sustainable footprint.

No More Lax Labels – How Labelling Technology Support Safety and Reputation

Food outlets and catering providers understand the risks of food labelling errors, which can harm customer safety and business reputation. Natasha’s Law, introduced in October 2021, mandates clear food allergen labelling on Pre-packaged for Direct Sale (PPDS) foods, helping protect the two million allergy sufferers in the UK.

While Natasha's Law has brought about positive changes, it also presents challenges for industry workers to meet legal requirements. For example, restaurants offering takeaways must provide allergen information or dietary requirements at both the point of purchase and delivery. Businesses selling PPDS food made and packaged on-site, like grab-and-go sandwiches or meals, must label products with clear names, a full list of all ingredients, and highlighted allergens.

Failure to comply can result in fines or even criminal charges. To avoid penalties and protect customers, businesses should implement reliable labelling solutions. Handwritten labels can be illegible or fade, so using technology for accurate, durable labels is a smarter choice. These labels can display allergens, ingredients, barcodes, expiry dates, and more.

Brother’s labelling solutions offer high-resolution, legible labels for PPDS food. Café Common Ground, for example, uses Brother’s TD-4520DN printer and P-touch Editor software to print compliant professional labels for its takeaway PPDS food. This was the perfect solution for printing bespoke labels as required by Natasha’s Law, giving customers more confidence in their choices.

Additionally, Brother’s stock rotation solution is flexible, integrating with digital services or working standalone with additional battery packs. It can also help reduce errors, label waste, and food waste by providing more accurate use-by dates and times.

As food labelling requirements continue to evolve, businesses should adopt flexible, cost-effective labelling technologies to keep both customers and businesses safe.

Visit https://brother.co.uk/food-labelling to discover Brother’s full

Outdoor Spaces

Why Bistro Style is an Enduring Classic

The word bistro conjures up Parisian pavements lined with effortlessly stylish folk, enjoying simple food in the sunshine, great wine, and strong coffee! At the heart of this enduring aesthetic lies bistro-style furniture, a classic that has graced hospitality spaces for over a century. Its continued popularity isn't merely a matter of style; it's a testament to the perfect blend of practicality and elegance. The furniture was designed to be functional and space-efficient, fitting the intimate nature of family-owned bistros.

At Eclipse Furniture, we’re connoisseurs of charming bistro style. Iconic pieces include our Parisian Tables, the epitome of chic with their gold trimmed, durable, marble effect tops and embellished metal bases that utilise FLAT technology to help them stabilise on uneven surfaces.

You’ll also recognise the style of our Futani and Brittany Chairs with elegant woven seats and backrests.

Available in a range of colour, they’re designed to be strong and stackable, making them ideal for busy settings, both inside and outdoors. And they’re comfortable too! After all, you want your customers to chat, linger and enjoy just one more espresso!

Today, bistro furniture continues to thrive, adapting to modern tastes while retaining its core appeal. Its versatility allows it to seamlessly integrate into any setting, from a cozy corner café to a stylish gastropub, or high-end hotel terrace.

Classic bistro furniture will never go out of style. It's a reminder that the appeal of simple, elegant design, like a good bottle of French wine, is timeless.

Eclipse Furniture

Website: www.eclipsefurniture.co.uk

Telephone: 01452 336 520

Email: sales@eclipsefurniture.co.uk

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.

All models are stacking and kept in stock in our EU factory. Multiples of 22 only per col For further info 01293 783783 or 07939 025871 or terry.kirk@ilfchairs.com You can also visit www.ilfchairs.com and go to “Outdoor Seating” section. Outdoor tables also available

Outdoor Spaces

Jefferson Calor Gas: Your Premier Outdoor Leisure & BBQ Gas Supplier Across the South

•

Spring Into Action With A Mobile Coffee Service

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’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.

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

• Diverse Applications: Superb for gas barbecues and patio heaters designed to enhance dining ambience and comfort.

• No Mains Gas, No Problem: Ideal for venues and events without access to mains gas supply.

• Mobile Solutions: Essential for mobile catering units, burger vans, and food trucks at events and festivals.

FREE DELIVERY TO THE SOUTH: We Supply Calor Gas Bottles directly to your business at no extra cost.

Spring has arrived, making it the perfect season for hospitality venues to

Elevate Your Alfresco Dining Experience As You Save On Outdoor Furniture

There’s nothing like enjoying a meal outside on a warm summer’s day. With the same menus increasingly being available indoors and out, it’s important to make sure the alfresco experience matches the indoor one. Here at Trent Furniture, we offer a great range of stylish and durable outdoor dining furniture designed to bring the full restaurant experience outside.

Our stackable Plaza range is a bestseller for good reason. Made from chic weatherproof synthetic black rattan with a generously sized 80 x 80cm hardened glass table top, the Plaza Table can seat up to four people for drinks and dinner in style. Add a combination of the matching Plaza Chair and Plaza Armchair for idyllic long lunches and dinners in the sunshine. With 10% off the chairs for a limited time, now is the perfect opportunity for an outdoor update.

Alternatively, why not opt for a similar stackable con-

with

of the

and Bolero Side Chair, with the

range currently avail-

with

The clean modern lines of aluminium make a strong statement in any outdoor setting and couldn’t be easier to maintain. Now available with a fantastic 15% off, and also easy to stack, the Alma Square Aluminium Table and the Alma Round Aluminium Table are the perfect partners for the Monaco Aluminium Stacking Chair, which also has 10% off for a limited time.

To find out more about our great range of summer dining furniture, please call us on 0116 286 4911 or email sales@trentfurniture.co.uk.

At Kitchen Clearance UK, we specialise in supplying top-quality refurbished and B-grade commercial catering equipment from some of the industry’s most trusted brands, including Rational, Lincat, Merrychef, Maidaid, Falcon, Foster, Blue Seal, and many more.

We carefully source only the best pre-owned commercial catering equipment, ensuring that each piece is fully refurbished to a high standard and rigorously tested by our expert engineers. All equipment can be viewed if required to see it working and see the quality of the item.

Kitchen Equipment and Fit Out

We also supply B-grade catering equipment — items that may have minor cosmetic imperfections or have been used for demonstrations. All B grade items come boxed and complete with all accessories where required, offering a cost-effective solution for high-per-

formance kitchen equipment. We pride ourselves in excellent customer service, making sure any initial issues are quickly resolved.

COMMITTED TO SUSTAINABILITY

As a green business, we are dedicated to reducing waste in the catering industry by giving high-quality equipment a second life. Before disposing of any catering equipment, reach out to us, it’s not only better for your finances but also for the environment.

Located on the borders of Lincolnshire, Leicestershire, Rutland, Northamptonshire, Cambridgeshire.

Tel: 07790 612911

Email: kitchenclearanceuk@gmail.com www.kitchenclearanceuk.co.uk

Kitchen Clearance UK LimitedHigh Quality Refurbished Catering Equipment Sustainable Refrigeration That Goes the Distance

Liebherr’s new heavy-duty range combines durability, energy efficiency and a fiveyear guarantee

Liebherr’s latest heavy-duty refrigeration cabinets are designed for commercial kitchens that demand more –more reliability, more usable space, and more energy efficiency. Built with premium components and backed by a five-year parts and labour guarantee, the new range reflects the brand’s ongoing commitment to long-lasting, responsible refrigeration.

ture performance in realtime. In the event of a power cut, it automatically logs the highest internal temperature reached — helping operators make informed decisions on stock quality.

Among the standout models is the FRPSvg 6501 Performance Forced-air refrigerator GN 2/1, featuring an energy efficiency class A rating, 597 litres of gross volume, and a robust stainless steel interior that’s easy to clean and built to last. Practical touches such as integrated LED lighting and smooth surfaces support hygiene, while retrofit-ready WiFi and LAN interfaces enable connectivity with Liebherr’s SmartMonitoring platform.

This digital system tracks and documents tempera-

Beyond the product, Liebherr’s sustainability ethos runs deep. Many of its sites are powered by renewables, with water-saving processes and waste-reduction strategies implemented across the group. From design to disposal, the company focuses on reducing environmental impact without compromising on performance.

“This new range is engineered for businesses that want refrigeration they can count on,” says Will Crighton, National Account Manager at Liebherr. “It’s about offering reliable, future-ready solutions that support both operational efficiency and sustainability goals.”

Visit home.liebherr.com for further information.

Frying Ranges

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.”

“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

Visit www.oilchef.com or see the advert on the back cover of this issue for further details. Introducing OiLChef, The Award Winning Catalytic Convertor for All Deep Fryers and

Kitchen Equipment and Fit Out

Fridge Seals Direct

Fridge Seals 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 warehouses - we 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

Your New Kitchen Assistant Is Here...

COMBI OVEN

Atosa are proud to introduce our new Combi Oven, we have noticed a gap in the market for a quality Combi Oven within our price bracket, we believe our range of Combi Ovens compare favourably with similar products in the market.

Available in Gastronorm (GN1/1) and Bakery (GN2/1) in a variety of tray sizes, we have developed a Combi Oven with the latest innovations, including Wi-Fi access via the Atosa APP, a 10’’ Intuitive Touch Display, User Friendly Recipe Book, 5 Automated Washing Cycles, Customisable Timer and Multipoint Core Probe.

Offering the flexibility to cook either simultaneously or successively whilst maintaining a result of outstanding quality. Ergonomically, the Combi Oven reduces space required and the need to run various other kitchen equipment, resulting in cost saving via improved efficiency and a more comfortable kitchen environment, operating at a lower ambient temperature.

EXTENDED WARRANTY

Atosa are pleased to announce a new way to warranty our freezing technology products, you now can extend the warranty for up to 5 years, this allows you to have total peace of mind in the knowledge that in the unlikely event that any issues were to arise, you are covered and our team of qualified engineers can respond immediately and professionally anywhere in the UK.

To take advantage of this offer, you have the option to extend your warranty at the time of your original purchase to either 2,3,4 or 5 years, dependent on your preference, for a small surcharge.

By giving you the option to choose the length of warranty, it allows you to maintain control of your level of investment v level of warranty cover.

Atosa are one of the first companies within our price range to offer this service.

For further information, see the advert on the facing page.

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 opera-

tions 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

See the advert on page 5 for details.

• 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

Kitchen Equipment and Fit Out

WAM Engineering Services

WAM Engineering Services, a leading provider of installation, servicing, and

repair solutions for the catering and hospitality sector, has rapidly established itself as a trusted partner for a diverse clientele, ranging from small coffee shops to major pub brands.

Founded in 2022 by ex-Royal Navy engineer Alistair Green, WAM Engineering has experienced significant growth, employing a large team of experienced engineers and operating a fleet of vans across Wales and the South West.

Many team members share Alistair’s military background, bringing a disciplined and professional approach to their work and a "can-do" attitude that has won them continual praise from customers.

The award-winning business puts speed, accuracy and customer service at the heart of everything they can do, and their problem-solving mindset has led to the business investing in a series of portable fridge freezers.

These trailer-based units can be towed to almost any location and can help commercial kitchens deal with a range of scenarios from power cuts and breakdowns to outdoor events, seasonal demand and more.

With the skillset and qualifications to work on almost any appliance used in a commercial kitchen, WAM is able to offer customers a "one-stop-shop" approach that includes:

• Emergency Repair

• Servicing & Maintenance

• Installation

• Equipment Sales & Hire

• Kitchen Design & Projects

• Annual Compliance Testing & Certification

This, combined with their fast response times, indepth knowledge and training of the equipment they work on, make WAM Engineering Services a business to not only watch, but one to add to your contacts list as if it's to do with Commercial Catering, Refrigeration or Washware, WAM is the team to call.

Call 01792 712442 or visit www.wam-engineering.co.uk

Caterquip - Specialists in Ventilation Systems

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

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-

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.

Caterquip Ventilation Ltd is proud to be celebrating their 25th

Kitchen Equipment and Fit Out

Microsave Launch New, High Grade Teflon Cooking Trays for Accelerated Cooking Ovens and Microwaves

The Microsave brand is well known throughout the foodservice industry for it innovative Microwave Cavity Liner products, saving operators time and money by keeping the insides of their expensive microwaves clean and free from unnecessary repairs, essentially protecting their investment.

The brand is now launching a range of Teflon cooking trays, designed for use in both microwave ovens and accelerated cooking ovens, such as Merrychef, Panasonic and the Lincat Cibo + as well as others.

Manufactured in Europe, the trays use an extra thick Teflon coated material and boast a 25mm wall around the tray to catch all unwanted spills. The Teflon coated material is completely nonstick and easily cleaned. The tray is reinforced with a medical grade stainless steel rim. This rim is wrapped in a Teflon cover, making it completely food safe and also safe for use in both Microwaves and accelerated / speed ovens.

As with all other Microsave products, distribution will be through Regale Microwave Ovens Ltd.

Iain Phillips, Managing Director of Regale said ‘ The current range of cooking trays available from both

The Meiko BioMaster FLEX food waste recycling system is just 500 mm wide and has 150 mm ground clearance for cleaning, making it ideal for any kitchen situation.

A FLEX system replaces floor bins and can be sited anywhere, next to the dishwasher or within tabling in the kitchen or prep area. The liquid food waste recycling system ensures that there are no open buckets or bins of food waste to move around, no unpleasant odours, and no flies or vermin.

BioMaster FLEX processes, using homogenisation, all typical food waste plus frying oil, coffee grounds, dead flowers and fats into a liquid slurry. This slurry is pumped to the BioTank, where it is collected and transported for biogas, usually every 4-6 weeks.

“FLEX provides the most sustainable, labour-efficient and futureproof recycling solution for

The new versions of Williams top of the range Jade refrigerated counters are ‘best in class’ when it comes to energy efficiency. Although there are other refrigerated door counters with the same A+ grading, the Jade models have the lowest kWh figures on the market. They also have a smaller footprint, giving even greater versatility in installation, while the multiple options available mean that operators and designers can customise their counter so that it exactly fits their application.

The Jade counters have a variety of energy saving features and components. They include Willams’ updated CoolSmart controller, which monitors operation and internal temperature, minimising energy by only running the system when it’s required. Its sleek new capacitive touchscreen is highly sensitive and accurate, using clear visuals, including a bright white temperature display, to help staff check the operating status at a glance. Since it is IP55 rated, the screen is both water- and dust-proof.

Manufacturers and third parties are, in my opinion either ridiculously expensive, of very poor quality or in some cases both. These new Microsave products are made of a really high grade material, and the reinforced ring make the trays so robust.

The fact we can offer them with a saving in the region of 15% from the manufacturers original product, whilst in my opinion offering a superior item, made it a very easy decision to bring these excellent new trays into our product range’.

In fact, Regale are so confident in the new Microsave cooking trays, they will offer a full refund to anyone who returns one within 30 days of purchase, no questions asked.

The trays measure 290mm x 260mm and are 30mm deep. They are in stock and available in Blue, Black and Green.

For more information, please email; Microwaves@regale.co.uk or call Regale on 01329 285518.

See the advert on page 19 for more products.

the public sector,” says Meiko UK MD Paul Anderson.

“Featuring the same powerful homogenising motors as the larger BioMaster 4 hoppers, it deals with all typical food waste, including fats and oils, and it brings major cost benefits, including labour and collection cost savings.

“Meiko BioMaster FLEX ensures the caterer retains clear ownership of the waste, which is essential to futureproofing the business. Homogenisation of waste gives the caterer the best negotiating position for cutting removal costs in the future, in addition to benefiting from the labour efficiencies and other cost savings.”

For further information see the advert on page 7 or visit www.meiko-uk.co.uk

The Jade counters use a natural refrigerant. As well as enhancing energy efficiency, this makes them a truly green choice, with low GWP and zero ODP. All Jade models offer premium performance, being tested to Climate Class 5 and capable of operating efficiently in ambient temperatures up to 43°C.

The Jade’s customisability is exceptional. Williams can offer a huge range of options so that the specifier can get exactly the counter they need for their precise application. They include raised pan holders and cut out wells to hold ingredients as a prep station; drawers instead of doors, in banks of either two or three; and a choice of counter height. Both refrigerated and freezer Jade counters are available in three sizes, two-, threeand four-door, with capacities of 317 litres, 469 litres and 622 litres respectively. All are designed to accommodate 1/1 GN shelves.

The Jade’s reduced footprint will help designers tasked with squeezing more productivity out of the kitchen. For example, the two-door JC2’s width is a full 62mm less than its predecessor – it’s now just 1,338mm wide, compared to 1,400mm. Meanwhile the four-door JC4 is 98mm less, measuring 2,262mm. The depth, 700mm,

and the height, 857mm, are the same for all three Jade models. Their ‘squeezeability’ is further enhanced by the fact that they can fit into the tightest spaces as they need no ventilation gaps at the back, top or side, thanks to their front breathing refrigeration system, which has a fully automated, air-cooled condensing unit.

The noise level output across all new Jade counter models is also significantly reduced compared to their predecessors, which is especially beneficial for open plan kitchens.

For example, standard refrigerator models such as the HJC3 have a noise level of just 50 dBA compared to 63dBA of the equivalent predecessor. A 13 dBA reduction in noise level means a noticeable decrease in perceived loudness, roughly equivalent to halving the perceived sound.

Meanwhile the superior usable capacity means that the two door counter can hold up to 186 litres, while the three door HJC3 can store 280 litres – significantly more than its market competitors.

The ‘easy grab’ full length door handle is both an attractive feature and a practical one, since it makes opening the counter easy with one hand. Indeed, the Jade’s design is all about making life easier for the chef. For example, its durable construction ensures it can stand up to the toughest kitchen environment, while shelving and racking is easy to remove for cleaning. Meanwhile the Jade is also a good looking model, as suitable for front of house as for the kitchen.

List prices for the new Jade counters are the same as for their predecessors, starting at £4,370 for the JC2 refrigerator.

Williams Refrigeration offers a comprehensive range of commercial refrigeration including gastronorm cabinets and counters, specialist bakery equipment, coldrooms, multidecks and blast chillers.

To learn more about Williams extensive product range visit www.williams-refrigeration.co.uk

Mitigate Fire Risk Through TR19® Grease Compliance

ductwork cleaning is essential for both hygiene and fire safety, as highlighted by Gary Nicholls, MD of Swiftclean, a specialist in ductwork risk management. In any kitchen, the cooking process produces fine airborne droplets of fat, oils, and grease, collectively known as FOGs. As this grease-laden

average thickness of 200 microns—approximately half the thickness of a standard business card. Compliance with TR19® Grease serves as a crucial fire safety measure, offering protection to staff, patrons, and residents in both your premises and neighbouring establishments. In the unfortunate event of a fire, adherence to TR19® Grease may be required for your building insur-

to cover damages, as insurers increasingly expect compliance to protect their interests. To verify compliance, it is advisable to engage a member of the Vent Hygiene Register (VHR) for your specialised cleaning needs. VHR members can issue postcleaning certification to provide evidence of your legal obligations being met. Moreover, the Regulatory Reform (Fire Safety) Order 2005 mandates the appointment of a Responsible Person for your property, who is tasked with ensuring compliance with TR19® Grease as part of your fire safety protocols. While your kitchen may be spotless, it is crucial not to overlook the cleanliness of the extract system, as it should be a priority in your maintenance efforts alongside TR19® Grease compliance. www.swiftclean.co.uk

Design and Refit

Magicman - Repair, Renew, Restore

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

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

Design and Refit

Oorja,

London - Designed & Built by Adan’s Hive Ltd

Adan’s Hive Ltd recently completed the full design and build of Oorja, an exciting new Indian restaurant in the heart of London. Oorja brings together modern Indian cuisine with a contemporary interior that reflects the energy and warmth of its dishes—perfectly aligned with the name, which means “energy” in Sanskrit.

From concept to completion, Adan’s Hive handled every detail, creating a bespoke space that’s as visually compelling as it is practical. The design marries traditional Indian elements with a modern, minimalistic flair—featuring rich textures, bold lighting, and curated materials that give Oorja its signature atmosphere.

The project was delivered on time and on budget, highlighting Adan’s Hive’s reputation for smooth, reliable project execution. The space includes an open-plan kitchen, bar, and dining area—all designed with customer flow, ambience, and operational efficiency in mind.

Oorja is more than just a

restaurant—it’s an experience. The end result is a stylish, inviting venue that speaks to both the soul of Indian cuisine and the elegance of modern design.

To see more of Adan’s Hive Ltd’s full-service commercial design and build work, visit www.adanshivednb.co.uk or follow them on Instagram @adanshive

Update Your Venue With Stunning New Table Tops

When tables start to look like they’ve seen better days, it’s very often the case that it’s just the table top that’s showing signs of wear and tear. Here at Trent Furniture, we have a fantastic range of table tops that will give your pub, bar or restaurant a new lease of life, with no unnecessary expense!

More and more, we’re seeing hospitality venues opting for attractive, high-quality Melamine Table Tops. As well as offering incredible value for money, our strong and durable range’s exceptional performance is matched by its impressive good looks. Available in a great choice of sizes, these table tops are compatible with any of our metal or cast-iron bases. Choose between light oak, dark oak or the currently trending black finish for the perfect match for your existing bases.

Of course the natural beauty of solid wood will

never go out of style, and our Solid Wood Table Top will always be a firm customer favourite for bars, restaurants and pubs. Our solid hardwood tops are available in 16 straight-edged finishes with a clear acid catalysed lacquer coating to provide added durability for the demanding hospitality setting. These timelessly stylish table tops are available in elegant light oak, dark oak and walnut.

If you’re looking to elevate your existing wood table tops, why not opt for our new Thick Solid Wood Table Top? Available in round, rectangular and square in our signature woods, these table tops feature a 56mm built-up edge to create a feel of simple, understated luxury.

To find out more about these and our other great ranges of table tops, please call us on 0116 286 4911 or send us an email at sales@trentfurniture.co.uk.

Need to Increase Footfall? Our Custom Made Quality Furniture Could Help!

Elevate Your

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

Whether

at competitive prices.

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!

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.

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

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

Café Culture - Pavement Profit

Simba’s Award-Winning Tech: From Homes to Hotels Design and Refit

With their unique technology and engineering, Simba’s critically acclaimed Hybrid® mattresses are designed to feel comfortable to all shapes and sleeping styles. And as the most five-star rated mattress brand (as voted by customers) in the world, it looks like they achieve that.

Now Simba have launched their game-changing technology in the hospitality industry; their contract mattresses are already welcoming guests of hospitality brands such as Wilderness Reserve, the Ellen Kensington, Edinburgh’s House of Gods, and Corsica’s Terra di Gaya. “These stunning hotels echo our commitment to superb comfort and service” says Keri Blunden, Head of Contract Sales.

The stars of Simba’s show are their patented, titanium alloy Aerocoil® springs. Strong but small, they nestle unnoticed in the upper layers of Simba mattresses, offering tailored support and extra airflow; their conical shape means they compress inwards under pressure (not sideways) to limit movement transfer. The other key player is Simbatex® foam - an open structure, graphite-infused foam designed to offer extra elasticity

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

and cushioning, along with heat diffusion and airflow for freshness.

There are three, hospitalityready designs, Keri continues, “Our contract mattresses deliver Simba’s signature comfort while meeting the requirements of the hotel sector; they’re made in the UK, rod-edged for durability and fully recyclable - a key requirement for us as a B Corp certified sleep brand”.

Check in with Simba contract mattresses:

Hybrid® Luxe Contract Mattress. Simba’s most sumptuous design, featuring the largest spring count and ten layers of superb comfort and pressure relief.

Hybrid® Pro Contract Mattress offers exceptional comfort at a lower price. With eight comfort layers and a lower spring count.

Green Label Contract Mattress is designed to offer planet-conscious plushness; cushioning wool combines with natural latex and Simba’s Aerocoil® springs to provide natural comfort and high-performance support.

Please contact wholesale@simbasleep.com for more details.

only do we supply contract furniture, but when it's time for your establishment to go through a refurbishment we also offer a complete clearance service. We'll organise everything from a suitable time and date, professional clearance staff to remove contract furniture whether fitted or unfitted. Along with our sister company Caterfair who provides commercial catering equipment for your kitchens we are the ideal people to speak to when you are looking to refurbish. 01733 310115 sales@mayfairfurniture.co.uk www.mayfairfurniture.co.uk

Products and Services

Now Is The Time To Buy Refurbished

At Forward Vending and Catering we have always taken a pride in seeing what the market is looking for; and that is what we have done with our refurbishing program.

The market for good quality coffee has never been bigger. Therefore, the need for quality machines has also grown as has the cost of these machines. At Forward Vending and Catering we have seen too many companies wanting to break into this market but being held back by the high price of equipment. There has always been the option of buying second hand equipment with all the potential pitfalls. What we have done at Forward

Vending and Catering is to start a refurbishing program that makes sure the machines we sell or lease are in tip top condition thus at the same time saving our customers a great deal of money. How good is our refurbishing? We think it's great and are so confident that with any -of our refurbished machines we offer a no quibble 12 months warranty, Now anyone can get into the lucrative coffee business at a sensible price.

For more details see the advert on page 4 or call 01371

CLEAN Do The Workwear, So You Can

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

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

3R (EPOS) Solutions

3R is a leading provider of Electronic Point of Sale (EPOS) solutions, offering both integrated countertop and wireless payment solutions, as well as Mobile Top-Up services. With competitive rates and durable, secure hardware, 3R’s signature EPOS software, CES Touch, is a game-changer for businesses seeking to optimize their day-today operations and streamline their financial reporting.

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.

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 busi-

ness 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 their commitment to excellent

year. Whether you’re a small business owner or a large retailer,

to provide you with the tools you need to succeed.

See the advert on page 3 for details or visit www.3rtelecom.co.uk

and

Avoid Losses, Increase Profits and Build Relationships

If you have an under-performing function room, you may be surprised to hear how easy and affordable it is to convert part or all of the room to a Private Karaoke room. Customers can then book online and enjoy 2 or 3 hour timed sessions; bookings are managed with intuitive room management software. Contact us for a free consultancy or for a full build quote. ROI possible within 3 months.

All systems are fully licensed and legal, sales are reported to PRS every quarter. We also provide great 24/7 IT support.

Visit our website today @ sunflysolutions.com to view our other products such as the Satellite Laptop and Wireless Microphones systems as well as apps and subscription packages. See the advert on page 9 for details.

J&E

J&E Hall cellar coolers are playing a significant supporting role as the popularity of the Boom Battle Bars entertainment chain gathers pace.

While games such as axethrowing, crazier golf and augmented reality darts are proving to be a major draw, quality food and drink also contribute to a formula with a multi-generational appeal.

The business opened its first venue in Norwich in December 2020 and has grown steadily since. Boom Battle Bars are a high-volume business serving a lot of draught refreshments, so quality cellar cooling is essential. Having a very good cooling system for the customer-facing area is critical to the experience that the customers expect.

Heat Recovery (HVAC) has installed J&E Hall cellar cooling equipment in a dozen venues so far. Co-owner Mike Higginson says: "In mid-2020 I had a call from one of the Boom Battle Bar designers who I had done a lot

of work for over the years –presenting a great opportunity. We became involved in work at the Liverpool bar in late 2020 during lockdown and it all went on from there. We have installed J&E Hall cellar cooler equipment of varying sizes and specifications in a dozen venues so far. The units are good quality, easy to use and maintain. They are a very good product for the price range." Ideal for beer cellars and other applications down to 4°C, J&E Hall’s complete range of cellar coolers provide a cost-effective and reliable solution to maintain specific temperatures required for beer and wine cellars. Boom Battle Bars is the market

Property and Professional

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.

Why Use a Specialist Hospitality Consultant? Answer: because we can help your business to succeed.

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.

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 maximising the labour usage in your business.

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 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.

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.

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.

“This

“Unbelievable!