CLH Digital - Issue #263

Welcome to the latest issue of CLH Digital

EDITOR

Peter Adams

CHANCELLOR’S APRIL HIKES ARE A DISASTER – IT’S TIME FOR A RADICAL RETHINK

A recent flash survey of UK businesses—revealing economic strain, plummeting confidence, and fears for survival—should send a chill down the spine of anyone who cares about the future of British hospitality.

As reported in our front-page feature and echoed by industry trade bodies, the message is clear: our sector is being bled dry. And yet, from the Government? Deafening silence.

The Chancellor’s April hikes—increases to the national minimum wage, national insurance, and a cruel scaling back of business rates relief—are nothing short of disastrous. They are short-sighted policies delivered with a tin ear to the cries of small and medium businesses, the very backbone of our economy. The sentiment from those on the ground is one of anger, dismay, and exhaustion.

As the great American economist Thomas Sowell once said, “It is hard to imagine a more stupid or more dangerous way of making decisions than by putting those decisions in the hands of people who pay no price for being wrong.” And to our minds, that quote encapsulates the problem—past, present, and no doubt future.

Too often, decisions with sector-wide consequences are being made by individuals with little, if any, experience of running a business. Yet they hold the levers of policy that can destroy, in one sweep, what’s taken lifetimes—or even generations—to build.

Here in Dorset, the news that Beales, one of the region’s most iconic retail names, is to close its doors sent shockwaves not just locally, but across the country.

Its announcement of a “Rachel Reeves Closing Down Sale” laid bare the impact of what its Chairman called the “big three economic killers.” It's a stark warning of what’s to come if policy doesn’t change—and fast.

It’s time for the Chancellor to change course.

One immediate and effective measure would be a reduction in VAT for the hospitality sector.

Almost every EU nation has already done so, many years ago, and their hospitality sectors are all the stronger for it. Numerous economists agree: a lower VAT rate would not only safeguard jobs and businesses, but it would actually generate increased Treasury revenues over the longer term.

More than that, it would put the “feelgood factor” back into a weary nation. Spirits in this country are at the lowest many of us can remember. People want reasons to go out, to reconnect, to enjoy the communities around them. Hospitality is at the heart of that experience—but we need policies that nurture it, not punish it.

That said, it isn’t all doom and gloom. The recent reduction in interest rates is a welcome step, and signs suggest further cuts may be on the horizon.

Lower borrowing costs and more disposable income may yet offer a glimmer of hope for households and, in turn, for the hospitality sector. If the public has more to spend, our pubs, hotels, restaurants, and cafés may once again become the first choice for socialising and leisure.

But hope alone will not sustain an industry under siege. We need practical, immediate support—rooted in reality, not political soundbites.

A VAT cut would be a good start. Beyond that, we call for a longer-term review of employer costs, meaningful rates reform, and—crucially—a proper dialogue between Government and those who live and breathe this sector every single day.

We at CLH News are always interested to hear your views, and share them, raising all our voices, to call for policies that support, not sabotage, one of Britain’s most treasured and vital sectors.

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.

Beyond Compliance: Turning LHF into Strategy

By James Nevard, Head of Qualitative Research at Linney

As the UK continues its push towards healthier lifestyles, food and beverage retailers face mounting pressure to comply with new health regulations. But for forward-thinking brands, the incoming LHF (Less Healthy Food) regulation is more than a compliance challenge - it’s a prompt to rethink how they connect with consumers.

UNDERSTANDING THE RULES: HFSS VS. LHF

HFSS (High in Fat, Salt and Sugar) has been a key term since October 2022, when regulations came into effect restricting in-store promotions of products high in fat, salt or sugar. These rules restricted promotional tactics like end-of-aisle displays and checkout spots for sweet treats. By October 2025, volumebased deals like “Buy One Get One Free” will also be prohibited on these items. Building on this, LHF goes a step further. It bans paid online advertising and prohibits TV spots before 9pmbut only for products that are both classified as HFSS and fall into one of 13 defined categories, including chocolate, crisps, sugary cereals and ice creams.

While the two overlap, HFSS provides the nutritional criteria used to assess products, whereas LHF determines how those rules are enforced in marketing contexts.

BEHAVIOURAL IMPACT:

SUBTLE BUT LASTING CHANGE

Unlike schemes such as the Soft Drinks Industry Levy (often referred to as the “sugar tax”) which affected prices immediately, LHF doesn’t impact product affordability. Instead, it prompts brands to rethink how their products are classified and brought to market. For some, this may involve reformulating recipes to avoid being designated as HFSS - but that’s just one strategy. More broadly, LHF will reshape how products are presented to consumers, particularly in digital spaces where visibility and placement are crucial. Yet despite these changes, behaviour change is likely only to happen gradually, influenced by shifts in how and

where consumers encounter products - both online and in-store - rather than overt price signals.

POSITIVE FRAMING WINS HEARTS AND BASKETS

In response to this, brands are seeing that emphasising the benefits of their products - such as high protein or added fibre - tends to resonate more than highlighting reduction, restriction or loss. Consumer research by LEON found that 46% of its customers actively seek out high-protein options when dining out, an insight that spurred a recent collaboration with Gymbox offering high-protein food-to-go.

This taps into a powerful psychological framing effect: focusing on what a product offers rather than what it removes helps avoid feelings of restriction or deprivation. Gain-framing tends to feel rewarding and motivating, while reduction-framing can leave consumers feeling like they’re missing out.

As a result, a growing number of brands are leaning into the “permissible indulgence” space - snacks that feel rewarding while making modest health concessions. It’s not about radical transformation, but about reimagining familiar treats in fresher formats. Take McDonald’s fruit-for-fries swap in Happy Meals, or Walkers’ “Yummy With” range, which pairs reduced salt with classic flavours. Even mixed multipacks - combining standard and more nutritious snacks - could nudge customers towards healthier habits without triggering resistance.

CREATIVE CONFIDENCE IN CONSTRAINED CHANNELS

So, rather than seeing new regulations and limited ad formats as a dead end, brands should embrace them as a creative challenge – by embracing alternative touchpoints, for instance. Digital signage, in-store displays and tactical merchandising can still capture attention and boost engagement at the point of decision.

Emotion has always been at the heart of effective brand messaging - and it matters more than ever today. Brands that craft meaningful narratives, use physical and digital spaces strategically, and reimagine how they communicate will be better equipped to thrive in a still opportunity-rich market.

FROM COMPLIANCE TO COMPETITIVE EDGE

Ultimately, LHF isn’t just about compliance – it marks a broader evolution in how food is marketed and consumed. Larger brands, long reliant on high-investment TV campaigns, will likely feel the biggest impact – but this could work in their favour. With direct product promotion limited, this paves the way for marketers to think outside the box.

Consumers still crave flavour, comfort and familiarity from food. Brands that understand this - and respond accordingly - will position themselves as trusted leaders in an increasingly values-driven food industry.

Sunshine and Easter Brighten Up April Drinks Sales

Warm weather, school holidays and Easter combined to make it a bumper first half of April for On Premise drinks sales, CGA by NIQ’s Daily Drinks Tracker shows.

Trading momentum has been building for a while, with a decent March followed by a bright start to April—and the upward trend is continuing.

The Tracker’s latest data shows average drinks sales in managed venues in the following two weeks to 5 and 12 April were ahead of the same periods in 2024 by 9% and 7% respectively. After a challenging start to 2025, this means drinks sales have been in year-on-year growth for eight of the last nine weeks.

Widespread sunshine in the first full week of April brought consumers out to pub and bar gardens and terraces. Daily sales were in doubledigit growth on most days of the week, and they soared by 50% on Tuesday 8 April, when temperatures nudged into the 20s. The warm weather gave a particularly big boost to the Long Alcoholic Drinks (LAD) categories, with beer sales up by 11% and cider soaring 32% as consumers sought refreshment.

The Daily Drinks Tracker shows wetter weather muted sales towards the end of the week, but more

shine in the run-up to the long Easter holiday weekend unlocked another burst of growth. Daily sales were ahead by 51% on Thursday 17 April, and by 11% and 14% on Good Friday and Easter Saturday respectively— though these figures are inflated by comparisons to a non-Easter week in 2024.

The week was another strong one for beer (up 6%) and cider (up 11%), while the school holidays made it a standout seven days for soft drinks (up 21%). There was a rare two successive weeks of growth for spirits, where sales rose by 1% and 4% in the weeks to 5 and 12 April. Wine (up 2% and down 0.3%) had a flatter fortnight.

Rachel Weller, CGA by NIQ’s commercial lead, UK & Ireland, said: “With the important caveat that Easter skews year-on-year comparisons, these numbers are further encouraging signs of drinks sales momentum in the On Premise. Pubs, bars and suppliers will be particularly encouraged by trends in the spirits category after a long run of negative numbers. Inflation and increased labour costs will have taken slices out of these incremental sales, and real-terms growth is still far from easy. Even so, it’s apparent that some consumers are now feeling more confident about their spending, and we can be optimistic about further growth over the rest of the Spring and Summer.”

CAMRA And Cask Marque Collaborate To Help Beer Drinkers Find A Top-Quality Pint

Two leading non-profit beer groups have teamed up to help consumers find top-quality pints of beer across the UK. CAMRA and Cask Marque are collaborating to give CAMRA website users data on which pubs have the highest Beer Quality and Cellar Hygiene ratings from Cask Marque.

Users can now filter searches to find pubs with top Cask Marque ratings, helping people find top quality pints of cask – which requires great care and passion not just in the brewing process, but when pubs serve to customers too.

Ash Corbett-Collins, CAMRA Chairman, said: “There’s nothing better than a pint of top-quality cask beer in a pub. That’s why we want to make the CAMRA website the go-to place to find your next pint.”

“We’re really pleased to partner with Cask Marque so that consumers can now search for pubs with high Beer Quality and Cellar Hygiene ratings, as well as mark favourite pubs, create and share interactive trips with friends and even tag your must-try beers to plan your perfect pub visit. After all, a great quality pub pint starts with great cellar management.”

Paul Nunny, Executive Director of Cask Marque, said: “Great beer starts with great cellar practices. The Beer and Cellar Hygiene Rating helps pubgoers find establishments that prioritise quality, just like a food hygiene rating does for your dining out. CAMRA’s addition of the Beer and Cellar Hygiene Rating to their new website gives consumers more choice, helping beer lovers easily find pubs committed to quality cellar practices and the perfect pint.”

sun-

Base Rate Cut Welcome – But Small Firms Still Bogged Down By Cashflow Issues

UK interest rates have been cut to 4.25% from 4.5% and the governor of the Bank England has indicated more could follow in the coming months.

Andrew Bailey said he would not “give predictions as to when and how much”, but said he was “still of the view that the path, gradually and carefully, is downwards”.

The reduction in rates on Thursday is the fourth cut within the past year and the Bank considered an even bigger cut to 4% due to concerns the global trade war could hit UK economic growth.

Federation of Small Businesses (FSB) National Chair Martin McTague said: “The cut in the base rate is good news, but against a backdrop of low small business confidence, we cannot pretend the road ahead is rosy.

“For this cut to have a meaningful impact, lenders must pass the savings onto their customers. Small businesses currently face significant barriers to accessing affordable finance, with many applications being rejected or only offered at high rates. Without lenders passing on base rate cuts in full, this opportunity for growth could slip away.

“Personal guarantees are also holding back small firms’ willingness to invest, by turning what should be business loans into a personal financial product, but without the protections afforded to consumer lending. The Government must act now to regulate personal guarantees and ensure that they are only used by lenders in a proportionate way.

“Small firms could drive growth if given the right conditions – but now they are battling a combination of

low confidence, late payments, and tax compliance costs. All these sap cash flow, and cash is the lifeline small businesses cannot afford to lose.

“The looming Employment Rights Bill risks tipping many over the edge by allowing unfair dismissal claims from day one and adding the cost of Statutory Sick Pay from the start of employment.

“The Spending Review must deliver a Statutory Sick Pay rebate, and the upcoming Small Business Strategy must finally tackle late payments.”

UKHospitality said the cut will provide some relief for businesses paying back Covid loans and urged the Bank of England to meet market expectations of further rate cuts this year.

Kate Nicholls, Chief Executive of UKHospitality, said: “This cut to interest rates is positive for hospitality businesses.

“Many venues are still paying back Covid loans and have been suffering under high interest rates, as well as continuing to grapple with the £3.4 billion in additional annual cost that was placed upon them last month.

“Driving economic growth is rightly the Government’s focus and it’s clear that the markets are anticipating further cuts to interest rates this year. It’s important the Bank of England meets those expectations.

“This will be absolutely vital for hospitality businesses to fulfil their ability to support our communities, create local jobs and drive socially productive growth.”

No More Cost Increases Before Elections, Scottish Government Urged

The Programme for Government should not add to the cost or regulation burdens facing hospitality businesses, UKHospitality Scotland has said.

In a letter to the First Minister, the trade body called for policies like the incoming single-use cup tax – or ‘latte levy’ – and alcohol marketing proposals to be indefinitely paused, to reflect the challenges facing both businesses and consumers.

The cumulative impact of increasing costs, looming visitor levies and a raft of proposed red tape is already forcing businesses to reduce employment levels, cut investment and increase prices. UKHospitality Scotland said the Programme for Government should be an opportunity to “offer stability and certainty” for hospitality.

Immediate financial challenges should be addressed through an extension of business rates relief to all hospitality businesses. The Scottish Government should build on the positive engagement of the New Deal for Business and set out its plan of how it will work with businesses to drive growth.

are still grappling with the £1 billion in additional employment costs, introduced by the UK Government.”

“Now would be the worst time to add further costs, which is why this Programme for Government should be one that supports our businesses and helps the Scottish Government deliver its growth agenda.”

“Businesses are reducing employment levels, increasing prices and cutting investment. A business positive Programme for Government could help mitigate some of the pressure on venues.”

“This week’s Programme for Government must offer stability and certainty for businesses. There is an opportunity for the Scottish Government to address short-term challenges through further business rates support, and to set out how it will build on its engagement with businesses to drive growth.”

“Hospitality is already the most socially productive sector in the UK – delivering economic and social impact, equitably across the UK. There is more we can do if the Scottish Government works with us to unlock our potential.”

Leon Thompson, Executive Director of UKHospitality Scotland, said: “Hospitality businesses across Scotland

FSB Urges Glasgow City Council To Examine Lower Visitor Levy Charge

The Federation of Small Businesses (FSB) today called on Glasgow City Council to examine lower rates of Visitor Levy charge as part of a detailed economic impact study of its proposals.

Scotland’s largest council is proposing a five per cent visitor levy, in line with that in Edinburgh, which it projects will raise approximately £12.5 million annually.

In its response to the council’s consultation, FSB Scotland has raised concerns about the potential impact of the levy on the city’s tourism industry and on small accommodation providers in particular.

Hisashi Kuboyama, FSB Scotland’s development manager for Glasgow and the West of Scotland, said: “If it is implemented carefully, the Visitor Levy has the potential to deliver real benefits for Glasgow. It could provide vital, distinct investment to enhance the city as a destination, support the tourism sector, and strengthen the wider economy and community.

“However, while visitor levies are common in major tourist destinations globally, some research suggests such charges could negatively affect tourism and the local economy. Accommodation providers we spoke to are also concerned about its potentially negative impact.

“It is important to appreciate there is no ‘one size fits all’ approach that guarantees success in every location. What works in Paris, Barcelona or Edinburgh, for example, might not necessarily work in Glasgow.”

FSB Scotland highlighted a recent impact assessment commissioned by the Welsh Government, which found a visitor levy could reduce tourist numbers by up to 2.5 per cent and cut visitor spending by as much as £35 million a year.

Mr Kuboyama said: “Glasgow’s businesses deserve greater clarity on the levy’s likely effects. Therefore, we are calling for a new, Glasgow-specific economic impact assessment, including a detailed examination of lower

rates of Visitor Levy charge, to provide a clearer understanding of its potential impact.”

FSB Scotland is also calling for a cap on the number of nights the levy is charged, both to reflect Glasgow’s ambition to extend visitor stays, and to ensure visiting workers are not faced with unlimited charges.

In addition, it wants a reassessment of the proposed 1.5 per cent retention rate offered to accommodation providers, which is designed to assist them with setup and running costs. FSB has warned this is likely to leave many small and micro accommodation providers out of pocket.

It is also vital there is proper representation of small and micro businesses on the Visitor Levy Forum, which will help decide how the revenue raised will be spent, in line with their dominance in the sector, FSB added.

Mr Kuboyama said: “Glasgow’s visitor accommodation sector largely consists of smaller businesses. According to government figures, of the 155 VAT-registered visitor accommodation providers in the city, 120 are micro and small businesses. There are hundreds more on top of that who are non-VAT registered, the vast majority of whom are small and micro providers.

“They need support and guidance to mitigate the financial and administrative burdens caused by the introduction of a visitor levy. They also need to be properly represented in the Visitor Levy Forum, which will play a key role in determining how the proceeds of the levy will be used.

“The city’s small businesses need support rather than extra burdens placed upon them. With the right safeguards, this levy could help Glasgow grow as a top-tier destination while protecting the businesses at its heart.”

Hospitality Training Programmes Rolled Out Across England

UKHospitality, in partnership with the Department for Work and Pensions (DWP), has announced which areas will be running the SWAPs, to help people into jobs in hospitality and provide them with a Hospitality Skills Passport.

The new programme trains jobseekers with hospitality skills in a working environment and provides them with both work experience and a guaranteed interview with a choice of employers. The companies, operating both nationally and locally, are working with Jobcentre Plus and local training providers.

Successful participants will also receive a new Hospitality Skills Passport, an innovative, digital transferable award that demonstrates competence and qualifications. The passport is certified by OCN London, an awarding organisation, and accredited by UKHospitality, the sector’s leading trade body.

THE AREAS SET TO BENEFIT FROM THE HOSPITALITY SWAP PROGRAMME ARE:

• East: Great Yarmouth, Norwich, Skegness, Suffolk.

• Midlands: Birmingham, Coventry.

• North: Blackpool, Cumbria, Liverpool, Manchester, Scarborough.

• South East: Banbury, Bournemouth, East Kent, Guildford, Gravesham,

Mid

• South

Hospitality businesses operating in any of the areas listed are able to get involved, and interested parties can register their interest using the form on our website here.

Kate Nicholls, Chief Executive of UKHospitality, said: “This is an incredibly exciting programme that we’re leading, in partnership with DWP, and

it is proven to deliver tangible benefits for both jobseekers and hospitality businesses.

“Our hospitality SWAP programme will operate right across England, demonstrating hospitality’s ability to help people into employment in every part of the country.

“The programme’s delivery of a Hospitality Skills Passport is critical in providing recruits with a way to demonstrate their qualifications and avoid duplication of training for employers.

“I urge any hospitality business operating in any of the 26 areas to get in touch and register their interest to get involved.”

Alison McGovern MP, Minister for Employment, said: “SWAPs are a key part of our mission to keep people in better paid jobs for longer, putting more money in their pockets – and are a proven success in transforming people’s lives.

“I am therefore delighted that we have partnered with UKHospitality so that more people across England will be able to access the lifechanging training needed to boost their skills.

“Alongside this, we have committed to delivering 100,000 new SWAP places next year, as we Get Britain Working as part of our Plan for Change.”

Augill Castle Announces Passing Of Co-Owner Simon Bennett

hotel, Augill Castle has announced the sad passing of co-owner Simon Bennett.

Having co-owned and run the castle for over 25 years, Simon and Wendy Bennett transformed the property into a characteristic country house hotel with 14 bedrooms, investing heavily in refurbishment and renovation of the venue, providing guests with the true essence of a shared country house experience.

Over the past two decades, Simon proudly championed a different kind of hospitality –one rooted in generosity and genuine connection. Guests from across the country were drawn not just to the castle’s turrets, but to Simon’s unwavering belief that hospitality is about people first.

Prior to Augill, Simon had a career as a hotelier, restaurateur and journalist. His early hospitality career included roles at leading hotels across the world, including in Canada, Fiji, Australia, and Hong Kong. After returning to London, he retrained as a journalist, writing for the Northampton Evening Telegraph before co-owning a restaurant in Mayfair. His experiences laid the foundation for his deep understanding of the guest experience and the importance of storytelling in hospitality.

Simon was a long-serving Director and Chair of Cumbria Tourism’s Commercial

Committee, where he championed the interests of independent businesses and rural tourism. Gill Haig, current Chair of Cumbria Tourism shared her thoughts from the committee: “Our overwhelming memories of Simon are and will always be of generosity, commitment and fun.”

Known for being a passionate advocate for small, independent businesses, Simon played a key role in shaping strategies that helped introduce key change in how tourism would be able to keep up with other third-party booking platforms. Simon was widely respected for his integrity, insight, and unwavering belief that tourism should serve both visitors and the communities they visit.

Simon was a frequent commentator on the state of hospitality and future of rural tourism and a regular contributor to industry debate.

Co-owner of Augill Castle, Wendy Bennett said: “Simon was a true original. He believed deeply in the value of doing things differently – of welcoming people not just into a hotel, but into a home. He had an incredible gift for making guests feel like old friends. His loss is felt not only by those closest to him, but by the many guests and friends who were touched by his humour, warmth and larger-than-life presence. The hospitality world has lost not only a passionate hotelier, but a true advocate, mentor and friend to many. He will be greatly missed.”

London,

Kent, Milton Keynes, North Kent, Reading, Worthing.

West: Exeter, Solent, Torbay, Truro & Penwith.

Cumbria

Supporting Men’s Mental Health in Hospitality

By Jason Mayglothling, General Manager, Billesley Manor Hotel & Spa (www.billesleymanor.com)

With Men’s Mental Health Week taking place from 12th - 18th May, I’ve been reflecting on the importance of mental wellbeing across the hospitality sector and particularly on the experiences of men working within it.

Hospitality is a fast-paced, people-focused industry, and like many, I take great pride in being part of it. However, the nature of the job can come with pressures - long hours, seasonal intensity and the emotional energy that goes into delivering great service. While those challenges affect everyone in the sector, men often find it harder to speak up when they’re struggling.

There’s still a tendency, in some parts of the industry, to quietly ‘get on with it’ rather than open up. While that mindset may come from a place of resilience, it can also prevent important conversations from taking place and stop people from accessing support when they need it.

At Billesley Manor, we’re trying to take a proactive and supportive approach. That includes offering access to confidential staff support services, building regular wellbeing

conversations into our management routines and providing training for team leaders to help them feel more confident spotting the signs when someone may need help.

It’s not about overhauling everything - it’s about recognising that small, consistent changes can help create a workplace culture where people feel able to be honest about how they’re doing. And that’s important not just for individuals, but for the long-term sustainability of our teams and our sector.

There is still work to do across hospitality when it comes to normalising these conversations, especially among men. But with more businesses prioritising wellbeing and opening up space for dialogue, we are moving in the right direction.

My hope is that this year’s Men’s Mental Health Week acts as a prompt for others in the industry to reflect on how they’re supporting their teams - and whether more could be done to create an environment where everyone, regardless of role or background, feels supported.

DoorDash to Acquire Deliveroo in Landmark £2.9bn Deal

In a significant development for the global food delivery sector, San Francisco-based DoorDash-based DoorDash has agreed to acquire UK delivery platform Deliveroo in a deal valued at approximately £2.9 billion.

The transaction, approved by both companies’ boards, will proceed through a court-sanctioned arrangement. Deliveroo shareholders are set to receive 180 pence per share in cash—a figure representing a 44% premium over Deliveroo’s market value as of 4 April 2025, the day prior to DoorDash’s approach.

The offer also stands 29% higher than Deliveroo’s final closing price before the formal offer period began and 40% above its three-month average share price.

This acquisition values Deliveroo at roughly £2.4 billion in enterprise terms and corresponds to about 13.4 times its forecasted 2025 EBITDA, based on company projections of £170–190 million.

DoorDash has described the offer as final and indicated it does not intend to increase the bid, unless a rival offer is submitted. In such a case, DoorDash reserves the right to revise its terms, subject to clearance from the UK’s Takeover Panel.

For the UK’s hospitality and licensed trade, the deal represents a pivotal shift. Deliveroo has been a key delivery partner for pubs and bars since 2017, particularly those offering food menus. Many wet-led venues have come to rely on the platform to reach customers beyond the barstool—something that proved vital

during the pandemic and continues to support hybrid business models.

With DoorDash’s backing, the combined entity could see increased investment in delivery tech, improved logistics, and a broader consumer reach. This has potential knock-on effects for local venues that depend on delivery for incremental revenue, especially in urban centres and student-heavy areas.

Founded in London in 2013 by Will Shu and Greg Orlowski, Deliveroo has grown into a major player in the delivery landscape, partnering with around 176,000 restaurants, grocers, and retailers. Its network also includes over 130,000 delivery riders. In 2024, the platform reported serving approximately 7 million active monthly customers.

Reflecting on the company’s growth, Shu commented: “When Greg and I started Deliveroo, we aimed to connect people with the best their local neighbourhoods had to offer—straight to their door. Over the past 12 years, we’ve stayed committed to that mission, putting customers at the centre of everything we do and continuously evolving our service.”

He added that joining forces with DoorDash marks the beginning of an exciting new era: “DoorDash and Deliveroo share a strategic vision and values, and together we’ll be in a stronger position to support restaurants, riders, and local communities. This deal will enhance our ability to invest in new technology and deliver even greater value to our users.”

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.

Slug & Lettuce Celebrates 40 Iconic Years With Bold Future Plans

Stonegate Group’s iconic Slug & Lettuce brand marks a major milestone as it turns 40 this month.

The brand, which now boasts 77 locations across the UK, is marking this significant milestone with a series of celebrations that include new cocktail menus, themed brunches, and exclusive collaborations.

When Hugh Corbett opened the first Slug & Lettuce on Islington Green in 1985, it was a groundbreaking move in an era when the pub environment was very traditional. Slug & Lettuce introduced a more youthful, modern, and femalefriendly design, setting it apart from other pubs. By focusing on providing a contemporary, welcoming space for both men and women, the brand quickly gained popularity.

With continuous investment in key sites, including the recent six-figure investment in Slug & Lettuce’s new Glasgow location at the former Missoula site back in October, as well as York Riverside in March, the brand remains a cornerstone of the UK’s bar scene. More exciting updates are on the way, with further six-figure investments planned for sites like Slug & Lettuce Lincoln and Newcastle Central, as Stonegate continues rolling out the brand’s fresh, modern look across the estate.

Overall, Stonegate has invested more than £5 million in the last 18 months in transforming key sites including Slug & Lettuce Deansgate, Birmingham Brindley Place, Solihull, Albert Square, County Hall, Glasgow,

Hanover Street, York Riverside and Oxford Circus.

As part of the birthday celebrations, Slug & Lettuce is going all out with a host of activities designed to engage new and existing guests. From limited-edition cocktails to themed brunches and a birthday truck tour across the UK, there’s something for everyone. The brand will serve nine iconic cocktails, including some fan favourites from the past and exciting new additions, and launch a “cocktail forest” of shareable options.

In addition to the limited-time drink offerings, Slug & Lettuce will be offering birthday-themed brunches, including a nostalgic 90s vs 00s event.

Stonegate Group CEO, David McDowall, said: “Slug & Lettuce has evolved into a true staple of the British high street, beloved by generations of guests. From its humble beginnings in 1985 to its continued reinvention today, S&L has worked hard to continue offering modern, vibrant spaces for guests to come together and enjoy great food, drinks, and experiences. As we celebrate 40 years of success, we’re more committed than ever to Slug’s development.

“At Stonegate, our mission is simple: bringing people together through our passion for great pubs, bars, and venues. Slug & Lettuce will continue to be a place where people come together to create lasting memories, and we look forward to building on its legacy in the years to come.”

Gino D’Acampo Restaurant Group Acquired in £5m Rescue Deal, Safeguarding 400 Jobs

In a welcome boost for the UK hospitality sector, the company behind the Gino D’Acampo restaurant brand has been sold out of administration in a £5 million pre-pack deal, securing the jobs of all 400 employees.

The business, operating under the name Upmarket Leisure Ltd, manages five Gino D’Acampo-branded restaurants located in key UK cities—Manchester, Liverpool, London, Newcastle, and Leeds. Despite recent financial pressures, including a winding-up petition reportedly issued by HMRC earlier this year, the brand will continue trading under its existing name. The company’s most recent financial statements, dated to March 2023, showed debts of nearly £5.8 million to various creditors.

The rescue deal was facilitated by insolvency specialists Begbies Traynor, who confirmed the sale but have yet to disclose the identity of the buyer. The business had a reported annual turnover of approximately £20 million.

Dean Watson, a partner at Begbies Traynor, commented on the transaction: “The leisure and hospitality sector continues to weather considerable economic pressures, from soaring food and staffing costs to evolving consumer habits. In this case, restructuring was the only viable option to protect jobs and preserve the brand’s future.”

“We’re pleased to have concluded a sale that safeguards all roles within the business and allows these well-known venues to continue trading. The brand remains strong and now has an opportunity to rebuild and grow.”

Celebrity chef Gino D’Acampo is no longer involved in the day-today running of the business, having stepped down as a director in 2021. The company, previously named Gino D’Acampo Hotels and Leisure, was rebranded as Upmarket Leisure Ltd in 2023.

Salaries and employee benefits were processed as normal last week, with no disruption reported to ongoing operations.

Spending Squeeze Keeps Restaurants’

Delivery And Takeaway Sales Flat In March

Britain’s leading restaurant groups achieved fractional year-on-year growth of 0.7% in their delivery and takeaway sales in March, CGA by NIQ’s Hospitality at Home Tracker reveals.

It ends a slow first quarter of 2025 for the sector, after a like-for-like increase of only 1.7% in February and a 0.6% drop in January.

However, the latest performance was better than wider restaurant trends as measured by the separate CGA RSM Hospitality Business Tracker, which recorded a year-on-year drop of 5.7% in managed restaurant groups’ sales in March.

Weak delivery and takeaway growth reflects ongoing pressure on many consumers’ spending despite a slowing of inflation, as well as concerns about the outlook for the wider economy. Sales may also have been impacted by warm weather in March, which drew some people out to drink in pubs rather than use restaurants. The timing of Easter—which fell in March in 2024 but April this year—also affects the comparisons.

CGA’s Hospitality at Home Tracker shows stronger growth for takeaways than deliveries in March. Sales from takeaways and click-and-collect orders rose by 1.7% on a like-for-like basis, while deliveries were exactly level. Total combined sales—including from venues opened in the last 12 months—were 11.0% up on March 2024.

Karl Chessell, CGA by NIQ’s director – hospitality operators and food, EMEA said: “A flat first quarter for at-home sales is a disappointing result for restaurant operators. Coupled with ongoing pressure on operating costs, especially from the new burden of National Insurance contributions from April, it means margins will be under severe strain at some groups. After a long-term movement towards the convenience of deliveries, the better performance of takeaways lately suggests some consumers may be switching orders to avoid the premium of delivery. While underlying demand for eat-at-home orders remains good, real-terms growth will continue to be hard-earned in the second quarter.”

Shepherd Neame’s Orange Tree Pub In Wilmington Opens After A £200K Refurbishment

a £200,000 refurbishment.

The traditional community pub has new licensees, local couple Paul Silk-Sleafer and Amie Johnson, running it as well as a stylish new look.

The pub reopened to customers a month ago, with Paul, 45, who grew up in the village, and partner Amie, 44, at the helm.

The couple took the plunge to start running their first pub together after having an eye on it for several years. But it meant sacrificing taking another plunge as they used savings they had collected for a wedding to take on the tenancy – but haven’t regretted it for a second.

Paul said: “It’s the first pub I ever drank in. It felt like a homecoming for all of us. I thought if you’re going to do it, this is the time – and luckily, Amie agreed.” Amie added: “It has always been a lovely pub. Everybody who comes in says it has a nice atmosphere.” At the official launch event, Shepherd Neame Chief Executive Jonathan Neame said: “We are delighted to

have found Paul and Amie – they are like gold dust. To get somebody who is local and understands the community is so important in the pub world. All the planets have aligned here!”

Praising all those who were involved in the extensive but sympathetic renovation of the building, he added: “We are really pleased with the pub’s new look, and hope this will become a real centre of the community, for all ages to come together.”

Long time regular John ‘JJ’ James, who has been visiting the pub for more than 40 years, then pulled the first official pint to cheers all round.

JJ, who lives a five minute walk away, said: “This was the first pub I came in after moving to Wilmington from London – and I’ve kept on coming ever since.”

To mark the occasion, Jonathan Neame presented a cheque of £1,000 to Kevina Goodchild, Community Fundraiser – South for the Cystic Fibrosis Trust. The charity was chosen as Orange Tree team member Carly Trew’s daughter Bailey, who will be two next month, has cystic fibrosis. Carly also ran the London Marathon on Sunday in four hours 26 minutes for the charity.

Turn a Cocktail into a Concert with TheMusicLicence

As the hospitality industry gears up for another bustling summer, businesses may be looking for new and innovative ways to attract new customers and excite the old. Whether you’re a laid-back bar, lively pub or local beer garden, music can play a crucial role in setting the tone, influencing customer behaviour and ultimately, boosting revenue.

Music is a powerful tool, so if you’re looking to enhance your customers experience this summer, why not include background music for ambience and offer live entertainment as an easy and effective way of boosting your business.

In a competitive market, it’s important to stand out, and a venue that offers live music, or curated background music can help create an inviting atmosphere that draws people in. Live performances in particular can create a community feel and encourage patrons to become repeat customers, as well as passersby come in to check out what’s happening. By hosting a live band covering popular songs, or an acoustic singer promoting their new album, you can transform an ordinary beer garden or indoor space into a summer hotspot.

Background music can play a powerful role in influencing customer behaviour. For example, lively beats in bars and pubs can create an energetic vibe that could enhance your customers experience. And by having well thought out playlists and live entertainment in your venue, you can help your customers feel relaxed which may encourage them to want to stay longer, order more and return for future visits. So, turn a cocktail into a concert this summer, with TheMusicLicence.

If you use, play or perform music in your business or organisation, the chances are you need a music licence.

Get TheMusicLicence today. Get a quote using our online form on www.pplprs.co.uk/themusiclicence or call us on 0800 015 1772 (8am-6pm, Monday-Thursday and 8am-3pm Friday)

REAL-ly BIG Bags of Character Campaign

Locals from Wilmington near Dartford gathered at Shepherd Neame’s The Orange Tree pub in Hawley Road) to toast its official reopening after

Hospitality Trends to Watch in 2025: From Sustainability to Sensory Dining and Nikkei Cuisine

At Alliance Online, we’ve always had our fingers on the pulse of the hospitality industry. As we move into 2025, three powerful trends are shaping the way businesses operate and engage with customers: the rise of environmentally conscious products, the explosion of experience-driven dining, and the growing popularity of Nikkei cuisine. Here's what to expect and why these shifts matter more than ever.

1. ENVIRONMENTALLY CONSCIOUS PRODUCTS: INNOVATION MEETS RESPONSIBILITY

Sustainability is no longer a buzzword – it’s a business essential. As climate change accelerates and customer expectations evolve, the hospitality sector is under increasing pressure to reduce its environmental footprint. In 2025, we expect to see a wave of innovation in environmentally conscious products that combine performance, aesthetics, and sustainability.

From compostable takeaway containers to reusable tableware made from recycled materials, product development is being driven by a desire to reduce waste and conserve resources. Smart water-saving solutions, energy-efficient kitchen equipment, and biodegradable cleaning products are becoming the norm. At Alliance Online, we believe that embracing these innovations is not just an ethical choice but a strategic one –businesses that lead on sustainability are winning customer loyalty and achieving long-term cost savings.

2. EXPERIENCES & THEMES:

DINING AS ENTERTAINMENT

Gone are the days when good food alone was enough. In 2025, diners are seeking unique, immersive experiences that go beyond the plate. Themed restaurants and experiential dining venues are booming across the UK, transforming mealtimes into multi-sensory events.

Innovative concepts like Mama Mia! The Party, Park Row, and Alkatraz are blending storytelling, performance, and cutting-edge technology to create unforgettable dining experiences. Guests can find themselves at a prison-themed cocktail bar, a superhero-themed tasting menu, or even eating in pitch darkness at Dans Le

Noir? to heighten their senses.

Multi-sensory dining – featuring projection mapping, scent diffusion, and theatrical elements – is also on the rise. Le Petit Chef, for instance, uses animation and storytelling to engage all five senses. Meanwhile, pop-up restaurants and seasonal supper clubs are adding an element of surprise and exclusivity.

The appeal of experience-led dining is clear: it’s highly shareable on social media, and diners are willing to spend more for memorable moments. With OpenTable reporting a 72% year-on-year rise in experience dining, this trend is one the industry can’t afford to ignore.

3. NIKKEI CUISINE: THE FUTURE OF FUSION

Nikkei cuisine: born from the fusion of Japanese techniques and Peruvian ingredients – is poised to take the UK by storm in 2025. This bold, vibrant style of cooking balances umami, spice, and acidity, creating dishes that are both visually stunning and deeply flavourful.

Fuelled by social media and a growing appetite for authentic global flavours, Nikkei cuisine stands out as a sophisticated evolution of the fusion food trend. Chefs like Nobu Matsuhisa and Micha Tsumura have brought international acclaim to the style, and UK venues are following suit, offering Nikkei-inspired tasting menus and small plates.

This new wave of culinary fusion reflects a shift towards greater cultural awareness and respect for traditional techniques, delivering not only flavour but a story with every bite.

In 2025, the hospitality industry is evolving at an unprecedented pace. By embracing sustainability, elevating the dining experience, and exploring bold new flavours like Nikkei cuisine, businesses can stay ahead of the curve – and at Alliance Online, we’re here to support every step of the journey.

For further information and more from Alliance’s product range, visit www.allianceonline.co.uk or see the advert on the facing page.

Punch Pubs & Co Acquires The Engineers Arms, in Henlow

Punch Pubs & Co has added to its growing portfolio with the acquisition of The Engineers Arms in the rural village of Henlow, Bedfordshire.

The popular pub, which renowned Publicans Kevin and Sharon have run for 36 years, has been welcomed into Punch’s Leased and Tenanted estate.

Speaking about the acquisition, Punch Pubs & Co Head of Acquisitions, Andrew Cannons, said: “This is an incredibly exciting acquisition, and we are thrilled that Kevin and Sharon will be joining the Punch family. As we continue with the transition, we look forward to getting to know the local community and upholding the stellar reputation that Kevin, Sharon and the team have created locally. I do not doubt that this fantastic pub will continue to thrive

for many years to come.”

The community pub, affectionately known locally as ‘The Engine’, offers a superb range of real ales, ciders, continental lagers and 30 premium gins, as well as a variety of in-house entertainment, which Kevin and Sharon are keen to maintain.

Punch Pubs Operations Manager, Lee Greenwood, added: “I’m delighted to be working alongside Kevin, Sharon, and the team as they transition into the Punch family. The Engineers Arms is a fantastic pub that is well-loved in the community, thanks to Kevin and Sharon’s dedication and commitment over the last 36 years. Our priority is to ensure that the Engineers Arms will continue to run with the same spirit that Kevin and Sharon have created, including keeping their impressive range of cask ales.”

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.

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Sunshine Boosts Wetherspoon Sales as Pub Giant Reports Solid Quarter

UK pub operator J D Wetherspoon has reported a robust trading update for the 13 weeks to 27 April 2025, with a boost in like-for-like sales attributed in part to the spell of warm weather experienced across the country.

The group saw like-for-like sales climb by 5.6% compared with the same period last year. On a year-to-date basis, like-for-like figures are up by 5.1%. Total sales, which factor in changes to the company’s estate, rose by 5% during the quarter and by 4.2% year to date.

According to the company, the slightly lower growth in total sales is largely due to the sale of a small number of sites. Over the quarter, Wetherspoon opened two new pubs while disposing of seven. Looking ahead, the group plans to add another four or five pubs before the end of the current financial year, with around 10 further openings expected in the next.

In terms of property investment, Wetherspoon acquired the freehold interest in seven of its previously leased pubs at a combined cost of £17 million during the year to date. These strategic acquisitions form part of the company’s ongoing focus on enhancing long-term value and operational control.

The chairman of JD Wetherspoon, Tim Martin, said: “The company’s main ambition, as always, is to improve its appeal to staff and customers. In this connection, for example, the company has invested in new staff facilities in 520 pubs (49 in the current year), including staff rooms and changing rooms, with approximately 270 planned for the future. The investment per pub is approximately £100,000.

“The product range for customers continues to evolve. For example, the company has recently introduced, nationwide, the highly regarded Jaipur traditional ale from the Thornbridge Brewery, as well as renowned international beer brands, Kronenbourg 1664 Biere and Poretti.

“As regards the menu, new initiatives include a gourmet burger offer, which has proved extremely popular in the pubs in which it has been trialled.

“Bearing in mind that recent trading has been helped by favourable weather, the company anticipates a reasonable outcome for the financial year, notwithstanding previously reported wage and tax increases of approximately £1.2 million per week.”

Julie Palmer, Partner at Begbies Traynor, commented: “While like-for-like sales continue to impress at JD Wetherspoon, there remains a question over whether this will translate into meaningful profit growth, or whether the company will be weighed down by additional labour costs.

“With wage and tax increases creating an eye-watering £1.2 million hit per week, Wetherspoon’s must find a way to balance the books and maintain its hallmark low prices that are one of the cornerstones to its enduring appeal.

“Despite the ongoing pressures in the hospitality sector, it is clear that pub goers are still finding the time and money to enjoy a drink in the sunshine, and that Wetherspoon’s remains the choice of pub for many.”

Annual Pride Of Greene King Awards Celebrates Team Members From Across The Country

Greene King, the country’s leading pub company and brewer, enjoyed a gala night of celebration in Solihull on Wednesday evening (7 May) to crown the stars from its pubs, breweries, and support centres.

The annual Pride of Greene King Awards encourages team members to nominate their colleagues by sharing stories of how they had gone above and beyond and was open to all its team members across the UK.

Award winning comedian and presenter, Zoe Lyons – best known for her stand-up comedy appearances on Live at the Apollo – hosted the brilliant night of celebration at Voco St Johns in Solihull, which was attended by 200 Greene King team members, while it was also livestreamed to all Greene King’s 40,000 employees.

There were 11 awards, celebrating team members stories, ranging from the Best Customer Story Award to Best Environmental Story, with all entries scrutinised by a panel of judges which included last year’s awards’ winners and the Greene King executive board.

A new addition to this year’s awards was the CEO Excellence Award, decided by CEO Nick Mackenzie, to acknowledge a team whose efforts demonstrate Greene King’s purpose to pour happiness into lives and who also live the Greene King values.

Speaking on the night, Greene King CEO Nick Mackenzie, said: “Hearing the incredible stories of our team members going the extra mile, embracing our culture, living our values, and caring about our customers, communities, and teams, is truly inspiring.”

“Given the high quality of all our nominations and finalists, there were no easy decisions when it came to selecting the winners. It was an evening full of pride and celebration, and I’d like to thank and congratulate all our finalists.”

During the event, comedian, Zoe Lyons told the audience: “I’m honoured to have hosted this year’s Pride of Greene King awards. What a brilliant night full of remarkable people and stories!”

Winner of the CEO Excellence Award was Greene King’s Social Mobility Team, who work across every aspect of the company’s prison leavers programme. They were praised for their dedication and drive to support people into careers in hospitality and for the incredible difference they make to individuals, communities and society.

Graham Briggs, Social Lead said: “I’m incredibly proud that the team has been recognised with this award,

What about Customer Toilets?

In addition to being known for its commercial kitchen waste water pumping equipment, Pump Technology Ltd also provide a full range of bathroom and toilet pumping systems.

Sometimes the toilets and washbasins for a restaurant or pub need to be located in an area such as a basement without access to gravity discharge. In these situations, where the facilities are below the public sewer level, a pumped solution is required.

If this is the case it is essential that the pumping equipment is designed for the arduous use that it will almost certainly be subjected to!

Commercially, toilet challenges affect profitability, customer retention, loyalty, and, in some instances can result in bad on-line reviews!

It is generally agreed within the industry that the benchmark waste water and sewage lifting station for public use applications is the Jung Pumpen Compli range.

but this wouldn’t be possible without the support of our colleagues across the business -it’s a real team effort. They work tirelessly to provide prison leavers with that important second chance on their release, making sure that they can sustain and develop a career in hospitality, which helps to provide stability and reduces the likelihood of them reoffending. The team truly live the Greene King values every day and make a real difference to people’s lives.”

There was also a commitment to Greene King’s environment and social values at this year’s awards, with all event materials being recyclable and the venue and agency partners also demonstrating strong sustainability credentials.

OTHER WINNERS ON THE NIGHT

INCLUDED:

Best Customer Story Award – Carol Field, Assistant Manager at The Royal Hotel, Ross on Wye – Destination Brands & Ventures

Best Leadership Story Award – Ryan Allan, Area Manager, Greene King pubs

Best Community Story Award – Keith Newby, General Manager at The Station, Hove – Greene King pubs

Best Change Story Award – Steve Hilditch, IT Team, Group Operations

Best Team Player Story Award – Heidi Ketteridge, Administrator – Pub Partners

Best Environmental Story Award – Reena Ward, Back of House Team Leader at the Chequered Flag, Corby – Hungry Horse

Brand Ambassador Story Award – John Malone & Liam Hancy, Brewing & Brands Sales Team

Best Digital Story Award – Pub Digital Leads Project Team, Group Operations

Best Macmillan Story Award – Sheila Sayles, Front of House Team Member at The Chapel House, Low Moor – Greene King pubs

Best Outstanding Contribution Story Award – The Hungry Horse Pegasus Team – Destination Brands and Ventures

Best Standout Story Award – Nicola McGuinness, Operations Manager – Greene King pubs

Best CEO Excellence Story Award – The Social Mobility Team, Sustainability Team

Pump Technology Ltd is authorised by Jung Pumpen GmbH for the specification, supply and maintenance of their equipment. They are the largest supplier of Jung Pumpen equipment in the UK. and hold comprehensive stock for “next day delivery” in their Berkshire warehouse.

One benefit of the Compli lifting station is that it is easy to install. This is because inlet pipes from toilets and wash hand basins can be connected via any of the multiple port options.

The Compli is an automatic lifting station. A single large float arm on a ridged float arm activates the pump or pumps. Several pump options with differing lift and flow performance and pump impeller designs are available to suit a variety of outlet pipe diameters. As an example, the vortex free flow impeller design with 70mm dia. soft solids clearance is suitable for large bore pipes, 80mm or 100mm dia. For small bore pipes such as 50mm dia. a cutter version is also available.

Selecting exactly the right automated wastewater and sewage pumping system for any given customer toilets can seem a daunting task, which is why the experienced team at Pump Technology Ltd are on hand to discuss each project and recommend the correct equipment to match specification and budget.

More Information: 0118 9821 555 support@pumptechnology.co.uk www.pumptechnology.co.uk

UK Economy Loses More Than £2.2BN from International Traveller Spend, Reveals WTTC

The World Travel & Tourism Council (WTTC) has warned that the UK lost more than £2.2BN worth of exports as international visitors’ spending nosedived last year, compared to 2019, as the UK government continues to pile on taxes, red tape and slashes the budget of VisitBritain, the UK’s marketing arm.

According to WTTC’s 2025 Economic Impact Research (EIR), the sector contributed £286BN to the UK economy last year, 3.9% ahead of 2019, accounting for 10% of total UK GDP. Jobs in Travel & Tourism supported 4.2MN livelihoods last year but still below 2019 levels.

Yet despite this, international visitor spend remains 5.3% below pre-pandemic levels at £40.3BN, representing a staggering £2.2BN loss to the economy, almost equivalent to the £2.3BN announced by the government to recruit 6,500 new teachers in England, and more than the £2.1BN to improve schools across the UK.

The global tourism body says that the UK is already one of the most expensive destinations in Europe and the recently announced ETA, lack of VAT-free shopping, growing business taxes, increasing Air Passenger Duty, and now cuts of more than 40% to VisitBritain’s budget will all hamper growth in 2025.

These cuts mean it’s even less likely that regions outside London will get the support they need to attract more tourists, exacerbating regional inequality.

These are not global pressures. They are deliberate policy choices. And they’re costing the UK economy.

Whilst the government’s recent endorsement of Europe’s first Universal theme park in the UK, and plans to expand Heathrow, Gatwick, and Luton airports, signal broader ambitions, WTTC warns these projects will only deliver real benefits years from now and only if the barriers to travel are lifted.

WTTC has urged Prime Minister Starmer to recognise the growth value of tourism, a private sector success story, to the economy and jobs.

Julia Simpson, WTTC President & CEO warned, “Other European countries see the economic value of Travel & Tourism but in the UK, it’s taken for granted. Now the government is actively damaging growth. Valuable overseas visitors now face pointless ETAs, a UK-only tax on air passenger duty, and no tax -free shopping. And now the government has slashed VisitBritain’s budget. The Prime Minister needs to lead this, not commit it to death by a thousand cuts from the Treasury.

“The government is risking Travel & Tourism’s stagnation and long-term decline, without targeted action and investment. Globally, travellers are spending more than ever before, while other countries are benefitting. The loss of regional support is particularly concerning. Without dedicated marketing and investment, regions outside London will struggle even more to attract international tourists, despite their huge untapped potential.”

THE CLOCK IS TICKING

As global tourism surges, the UK is undermining its own growth.

The latest data exposes a widening gap between what the UK’s Travel & Tourism sector could deliver, and what it’s enabled to deliver. Without urgent course correction, WTTC warns the UK risks falling even further behind.

WTTC IS CALLING ON THE UK GOVERNMENT TO:

• Reverse cuts to VisitBritain

• Restore tax-free shopping for international visitors

• Rethink punitive travel taxes

• Invest in keeping the UK globally competitive

“The world is travelling again and spending more than ever before. If the UK wants a share of the pie, it must stop sabotaging its own success. The UK has the brand, the appeal, and the infrastructure. What it lacks is political will to allow Travel & Tourism to thrive.” added Julia Simpson.

Lanchester Wines at London Wine Fair 2025

Join Lanchester Wines on Stand B30 at London Wine Fair on 19th - 21st May as we showcase a dynamic and diverse portfolio, highlighting our commitment to quality, sustainability and forward-thinking wine partnerships.

This year, we’re proud to host exclusive tastings with Champagne and Burgundy house Famille Moutard on Monday and Tuesday at 2:30pm. These intimate sessions will explore some of Moutard’s most intriguing cuvées, including rare varietal Champagnes and elegant expressions from their expanding Burgundian range. Spaces are limited, so arrive early to avoid disappointment.

We’re also excited to unveil Tommy Bacco 0%, the very first alcohol-free sparkling wine from Italy’s Vinicola Tombacco – a vibrant and refreshing option with all the character of premium fizz, minus the alcohol. It’s a major milestone for a producer with deep winemaking heritage, and a bold step into the future of mindful

drinking.

Alongside these highlights, we’ll be pouring a carefully curated selection of wines from across our global portfolio, including favourites like Rockhopper, from South Australia, canned wines Wallflower White, Rosé and Red, and Rioja – our modern take on classic Rioja. Other standouts include Land of Plenty Marlborough Sauvignon Blanc, Fioroso Italian blends, the sustainable Permission to Pivot range from Australia and the beautifully crafted Vallegre wines from the Douro.

Whether you’re seeking innovation, provenance or something truly delicious, Lanchester Wines invites you to discover what’s next in the world of wine – all from one trusted, independent UK supplier.

Back to Back at the Installer Show for SFA Saniflo and Kinedo

SFA Saniflo has gone bigger and bolder again this year at the Installer Show. Stand 4F22 will once again showcase the company’s range of pumps and macerators on one side, with the Kinedo range of shower products on the other. A huge range of products will be on display, including some stunning new additions to the range.

On the aesthetically pleasing Kinedo stand, the new range of Solo Design + walk-ins will feature strongly. As well as black, brushed stainless steel and gold frames, there will be examples of some beautiful new glass options, including fluted glass, Mondrian and Art Deco patterns and privacy screens. Accompanying the walk-ins is the new Kinediva shower tray. This latest cuttable tray in the range includes a striking marine blue version which will be teamed with a new patterned Kinewall Shower panel, Frangipani. The revamped Kinemoon Style shower tray is being showcased alongside additional Kinewall designs that are new to the range. They include the funky Giraffe, the trendy Subway and the stylish Tropical Tile patterns.

been introduced to provide solutions for the management of clear water. Saniflo has used 70 years’ experience in designing innovative black and grey water discharge solutions to develop a range of products that meet the need to collect, supply and distribute clear water; whether from rivers, ponds, pools, wells tanks and from domestic homes.

Sanijet is a range of 5 stainless steel centrifugal surface pumps optimised by a Venturi (jet) system for increased suction up to 8m. Automated for ondemand and self-priming for a simple start, the pumps have a max head between 50 and 54m and max flow rate from 3.6m³ up to 5m³.

Saniboost booster includes a buffer tank that limits the frequent starts and stops of the pump to which reduces noise disturbances. Each model offers guaranteed service pressure on drip irrigation installations or automatic flush mechanisms.

Whilst more practical in nature, the Saniflo side of the stand will have at least as much interest thanks to the launch of the new Clearwater range of jet pumps, horizontal multi-stage centrifugal and domestic booster pumps. The new Sanijet, SaniMHP and Saniboost pumps have

The SaniMHP is a 10-strong range of multi-stage surface pumps ideal for irrigation, rainwater use and water supply. From the 4-40 through to the 9-50 PC4 model offering max head ranges from 40m to 52m and max flow from 4m³ to 8.7m³, there is a model that will tackle pretty much every clean water movement requirement. With 4 models in the range and max head capacities between 40 –54m, the new Saniboost range is a domestic booster pump ideal for optimised and smooth water supply. Max flow from 3.6m³ to 5.2m³ ensures there is a model to increase and regulate the pressure of water collected in most sizes of domestic water tank and the units operate automatically and are particularly suited for low-flow consumption. A

Saniboost Smart is a pressurisation unit equipped with a variable speed multi-stage pump, an integrated electronic pressurisation control and a hydraulic shock absorber. A multifunctional water supply system, it can be installed in apartments as well as houses for increasing water pressure and for irrigation.

As well as the new Clearwater range, a comprehensive selection of Saniflo’s world-leading range of pumps, macerators and sub pumps will be on display with some working models to demonstrate how quiet and efficient Saniflo products are.

Saniflo is looking forward to welcoming current and new customers to stand over the three days of the show.

For further information, please visit www.sfasaniflo.com

Heineken Announces £40 Million Star Pubs Investment

HEINEKEN UK has announced it will invest £40m in upgrading and reopening pubs in its Star Pubs division in 2025, creating nearly 1,000 new jobs across the country. 25% (608) of HEINEKEN UK’s 2,400 pubs will benefit from enhancements during the year, with 104 of these earmarked for transformational revamps costing £120,000 plus.

Having spent £9.5m in 2024 reopening 62 long-term closed pubs, the company now has the lowest level of closures since 2019. It is continuing its drive to keep pubs open in 2025, and works are completed or underway to reopen ten pubs so far this year.

Although trading conditions have been tough over recent years, HEINEKEN UK has invested consistently throughout, pumping £194m into improving its pubs between the start of 2020 and the end of 2024.

Star Pubs licensees are also confident in the future of the pub market, investing an estimated additional £2m in the schemes being carried out this year.

97% of HEINEKEN UK’s pubs are in rural and suburban locations and its 2025 investment programme will reflect this, concentrating on community locals.

Lawson Mountstevens, Star Pubs’ managing director said: “Consistent investment –rather than a stop, start approach – and a strategy of creating great locals have been key to helping our pubs weather the storms of the last few years.”

“HEINEKEN sees firsthand the value in great British pubs and their ongoing popularity. It recognises that Brits love their locals and that well-invested pubs trade better. This £40 million inward investment from a Dutch business into UK pubs is a resounding vote of confidence in the future of the sector.”

“Even with pressures on disposable income, people are still prioritising a trip to their local, valuing it as an everyday treat and as a way of connecting with their community. But they want to be guaranteed a quality experience: relaxing in an attractive setting is an important factor when pubgoers choose where to spend their money.”

“The vast majority of our pubs are leased by independent operators who run them as their own. In partnership with our licensees, our investment programme keeps alive the great British tradition of individual locals, each with its own unique feel and serving the particular needs of its community.

“Star Pubs’ licensees employ some 25,000 people, support thousands of local suppliers and raise millions for charity. Pubs are the lifeblood of their communities and growth engines for the UK economy, however, they are being penalised by a disproportionate tax burden. We urge the Government to rectify this distortion when proposals to overhaul business rates are drawn up this year.”

THE SIX BELLS, LITTLEHAMPTON

Closed three and a half years ago due to the retirement of the previous licensees, The Six Bells in Littlehampton remained vacant until a joint £425,000 investment by Star Pubs and new licensees Emma Aylward and Jules Verhulpen reopened the pub at the end of April. 10 jobs were created. The old coaching inn, a listed building dating back to 1732, has been transformed into a high-quality, family-friendly country pub catering for the whole community. The new layout includes a spacious bar with a snug, a dining area, and a private dining room as well as a separate function room with its own bar and patio access. Outside, the garden and courtyard have been completely overhauled,

and there is seating for 50 people.

Jules says: “We want The Six Bells to become a community within a community, somewhere that residents can come together to socialise and to enjoy events like quizzes, bingo, and themed food nights. In the summer, BBQs and outdoor entertainment will bring the garden to life. A new commercial kitchen means we can offer the type of top-quality food that isn’t currently available in Littlehampton giving us a point of difference. Locals are over the moon to have The Six Bells open again and are delighted with the sympathetic refurbishment.”

THE ROSEYCOMBE, BINLEY WOODS, NEAR COVENTRY

A £350,000 refurbishment by Star Pubs and Midlands-based Roseacre Pub Company fully reopened The Roseycombe in January with a carvery and extensive menu resulting in 25 new jobs. The pub – which closed in February 2024 – is the multiple operator’s seventh site with Star Pubs. Funds were spent modernising The Roseycombe to create a superb local with a stunning secluded garden.

The best in the vicinity, it is kitted out with five elegant eight-seater dining booths, an outside bar and a stylish patio plus a large lawn for family fun days and live music. The internal revamp gave the pub a beautiful new design, refitted the kitchen and converted a disused conservatory into a dining area, bookable for private functions.

Says Roseacre Pub Company’s owner Ash Gartshore: “Our business model is based on selling good food in great surroundings at an affordable price. Mid-market dining has proved a sweet spot attracting people trading up for a more premium experience and others, who previously frequented restaurants or gastro pubs, looking for a more affordable alternative. Since taking over The Roseycombe we’ve more than doubled trade.

Customers love it and regularly visit three times a month.”

THE SCHOONER, AMBLE

A £420,000 investment by Star Pubs and local pub operator, Robbie Morgan, reopened The Schooner in Amble this April following a three-year closure, leading to 16 new jobs. The Schooner has been reinvented as a stylish family and dog friendly gastro pub with ensuite bedrooms, which will be upgraded by Robbie in the coming months to make the most of the pub’s location on the picturesque Northumberland coast. The interior has been reconfigured to offer a locals’ bar and a main bar / dining lounge ensuring The Schooner attracts residents and visitors alike.

A commercial kitchen has been installed to broaden the food offer. The exterior makeover added seating for 48 people on the front terrace and developed one of the most spacious beer gardens in the area.

Says Robbie: “I already run another successful food pub nearby so realised The Schooner’s potential. Pubs that attract both locals and visitors, are more resilient in these challenging economic times. As well as offering really good food, which is proving a draw, The Schooner will host weekend live entertainment. We’ve been busy since opening. Customers love that we’ve retained features like the original bar and that The Schooner now offers food. Former regulars who haven’t visited for years are returning and enjoying their new-look local.”

“Having Star Pubs’ investment and support enabled me to take on a second pub. My longer-term plan is to open a number of premium food pubs in destination locations across the North East.”

Fundraising For Pedalling To Pubs Exceeds £50k As Cyclists Gear Up For Annual Charity Bike Ride

Hospitality industry leaders are celebrating as the fundraising total for Pedalling To Pubs 2025 exceeds £50k, a month before riders set off on the epic 220km sponsored bike ride across the Lake District.

Pedalling To Pubs is an annual sponsored bike ride which raises vital funds for leading hospitality charities the LTC (Licensed Trade Charity) and Only A Pavement Away. Now at rider capacity, this year’s challenge will see 60 hospitality professionals ride from Penrith to Carlisle and back between 5 – 7 June.

Currently in its third year, Pedalling To Pubs 2025 is striving to exceed last year’s incredible fundraising achievement of over £85,000 for the LTC and Only A Pavement Away. This year’s headline sponsor is Polaris Elements, with the ride also supported by partners BII and Thatchers Cider.

The funds raised enable both charities to carry out their vital work providing assistance and opportunities to individuals in need of support within the hospitality community.

Steve Alton, Lead Rider and CEO at the BII, said: “Pedalling To Pubs has quickly become a standout event in the hospitality calendar, and it’s fantastic to see it return bigger and better than ever for its third year.”

“Along with the rest of the riders, I’ve been training hard to take on the 220km Lake District route – and with over £50,000 already raised, this year’s challenge promises to be our most impactful yet. We are grate-

ful to the organisers and partners whose passion for our industry makes this all possible – and of course to the great British pubs we’ll be visiting along the way!”

Chris Welham, CEO of the LTC, said: “It’s fantastic to see Pedalling To Pubs going from strength to strength – not only bringing people from across the hospitality sector together, but also raising vital funds and awareness for the LTC and Only A Pavement Away.”

“The sector continues to face significant challenges this year, and campaigns like this allow us to continue providing health and wellbeing support, practical advice and financial assistance for individuals currently or previously working in the licensed hospitality community. Thank you to everyone who makes Pedalling To Pubs possible, and best of luck to the riders taking on the Lake District trek.”

Greg Mangham, Founder and CEO of Only A Pavement Away, said: “We’re delighted to be part of Pedalling To Pubs once again, and want to extend our heartfelt thanks to everyone involved. With the total already exceeding £50,000, the support this year has been phenomenal.”

“The funds we receive from this campaign make such a huge difference, allowing us to continue giving those wanting to rebuild their lives, a pathway into a rewarding career in hospitality. Huge thanks to the riders, organisers, and everyone who’s donated – you’re helping us to build brighter futures.”

FSA Announces Additional Investigatory Powers To Tackle Food Fraud

New powers have come into effect that equip the Food Standards Agency (FSA) National Food Crime Unit (NFCU) in England and Wales with specific investigatory powers under The Police and Criminal Evidence Act (PACE) Beginning this month and nearly a decade after the NFCU was set up, new powers under PACE will enable NFCU investigators to apply for and execute search warrants, with the appropriate safeguards. This will help to protect consumers and businesses from food fraud more effectively.

The NFCU was set up following the Elliot Review, in the wake of the horse meat crisis of 2013. Since then, the Unit has grown with the aim of preventing food fraud and supporting businesses to meet their responsibilities to make and sell safe food.

Over the past decade, the NFCU has worked with partner organisations such as the Police and Local Authorities (LAs) fighting food fraud, prosecuting and deterring offenders, and from May 1st, investigators will be able to apply for and execute search warrants, increasing the FSA’s ability to respond quickly to intelligence and to continue to ensure that swift action is taken to tackle food fraud.

The FSA will be working closely with Police and Local Authorities, and new powers will free up vital resources so they can be diverted to other priorities while we have more capabilities to protect legitimate businesses and consumers.

Andrew Quinn, Head of the FSA’s National Food Crime Unit (NFCU) said: “Making sure our food is authen-

tic and safe for the British public to consume is vital, which is why it is essential to boost the National Food Crime Unit powers to tackle food fraud.”

“More broadly our cross-Government food strategy will make sure our food system can continue to feed the nation, realise its potential for economic growth, and protect the planet and nourish individuals, now and into the future.”

Daniel Zeichner, Minister for Food Security and Rural Affairs: “These new investigatory powers for the National Food Crime Unit will help protect consumers and support legitimate businesses across Wales.”

“Food safety is a critical part of public health and these enhanced capabilities will ensure swifter action is taken against anyone who seeks to undermine our food standards.”

Sarah Murphy, Minister for Mental Health and Wellbeing, Wales: “The new powers that have been given to the FSA’s NFCU are of huge importance in the on-going fight against food crime in the UK.”

“The ability to enter and search premises immediately following the arrest of suspects will make it much more difficult for criminals to dispose of incriminating evidence and cover their tracks. I have supported this advance in the Unit’s powers for many years and am delighted to see them coming into force. The many bona fide food businesses and UK consumers will be better protected as a result.”

Punch Pubs & Co Projects Annual Earnings To Surpass

£100m As Growth Strategy Delivers

Punch Pubs & Co has announced it is on track to surpass £100 million in underlying EBITDA for the current financial year, driven by robust trading performance and continued investment across its estate.

The Staffordshire-based pub operator, which manages a diverse portfolio of 1,264 pubs nationwide, released a trading update for the 28-week period ending 23 February 2025. The group reported total revenue of £168.3 million, showing a modest increase from £165.1 million over the same period last year. Net cash inflow also remained steady, rising slightly to £44 million from £43.3 million in 2024.

Underlying earnings before interest, tax, depreciation and amortisation (EBITDA) rose to £46.9 million— up from £43.2 million in the previous year—with each of the company’s divisions performing well, including its Leased and Tenanted arm, Management Partnership model, and its Laine Pub Company segment. Total EBITDA for the period stood at £45.9 million.

Strong trading momentum continued into the following eight weeks, ending 20 April 2025, with EBITDA up by 10% compared to the same period last year—representing an increase of £1.4 million.

The positive performance has been attributed to a combination of strategic initiatives, including inflationary pricing adjustments, targeted capital investment, pub acquisitions, and the transition of several sites from leased and tenanted agreements into Punch’s growing managed partnership format.

The company expects these efforts to lift group profitability from £94.8 million in underlying EBITDA for the 12 months to February 2025 to a projected pro forma run rate of £111 million.

A key driver in this forecast is the continued expansion of its managed partnership estate. Eighteen pubs were converted into the model during the reporting period, and a further 37 are earmarked for conversion over the coming year.

Punch Pubs & Co also bolstered its estate through the acquisition of 20 new sites during the 28-week period, representing an investment of £12.5 million. An additional £17.3 million was allocated to refurbishments and estate maintenance—up from £13.3 million in the prior year.

In a notable transaction last month, the group added four pubs to its portfolio through the purchase of sites previously owned by Leicester-based Everards.

The value of the company’s property assets has also increased significantly. A full estate revaluation conducted by Savills saw the portfolio valued at £992 million. During the same period, Punch generated £7.7 million through pub disposals.

At the end of the reporting period, the group reported strong liquidity, with £74 million in available funds—comprised of £3.7 million in cash, £37 million in unused credit facilities, and £33.3 million in accessible reserves.

Oaknorth Backs Acquisition Of Loungers, Which Plans To Roll Out 30 New Sites A Year

OakNorth bank has participated in a club loan to support Lion Capital and Fortress Investment Group’s Public to Private acquisition of Loungers, one of the UK’s fastest-growing all-day café-bar operators. Founded in 2002 and headquartered in Bristol, Loungers operates three distinct brands – Lounge (252 sites), Cosy Club (36 sites), and Brightside (4 sites) – and employs over 9,000 staff. Known for its unique all-day, community-focused proposition, the business has demonstrated consistent like-for-like revenue growth, resilient cash generation, and an industry-leading site success rate. Unlike a lot of chains, each site is branded and positioned individually within its respective community, meaning that many of its local customers aren’t aware of the scale of the business.

Under Fortress and Lion’s ownership, Loungers plans to continue its proven site rollout strategy, opening over 30 new sites a year to capture further market share in underserved UK locations. The strong cash generation and low leverage profile of the business post-acquisition are expected to underpin continued investment in expansion. Alex Reilley, executive chairman and co-founder of Loungers, commented: “We’re hugely excited about what

the future holds for Loungers. Having the backing of both Fortress and Lion Capital provides us with the firepower and strategic support to continue our ambitious expansion plans while staying true to the culture and values that have made Loungers so special. Throughout this transaction, OakNorth has been an outstanding banking partner –responsive, commercial, and supportive at every step. They are longterm supporters of the hospitality sector and have a deep market understanding of the challenges and opportunities facing businesses like ours.”

Stuart Blair, Debt Finance Director at OakNorth, continued: “Loungers is a best-in-class operator with a differentiated and highly scalable model. The business has shown impressive resilience through multiple macroeconomic cycles and continues to deliver outstanding site-level economics. The management team led by Nick and Alex is world-class which is why they’ve been able to deliver such strong results for decades. It’s been a pleasure to work alongside Fortress and Lion Capital – two highly experienced sponsors with a deep understanding of the hospitality sector – to support the next stage of Loungers’ growth journey.”

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

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

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

their 25th 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

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

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

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 entire kitchen brigade, from Executive Chefs to Kitchen Porters. With their workwear rental service, you can say goodbye to the hassle of purchasing, storing, and maintaining chef and kitchen uniforms. Instead, enjoy the convenience of a hassle-free rental system that provides freshly laundered garments whenever your team need them. By renting with CLEAN, you can avoid upfront purchase costs, spread the payments over your contract, and ensure quality and

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

“This

“Unbelievable!