CLH Digital - Issue #264

Hospitality Sees Spring Resurgence in April…

Welcome to the latest issue of CLH Digital

APRIL BRINGS A MUCH NEEDED BOOST AS CONSUMER CONFIDENCE RETURNS

This week’s comment is a little shorter than usual — and for good reason! I’m currently enjoying a holiday in the sun!

But rest assured, I’m still keeping an eye on the sector, and there’s been no shortage of talking points.

Alongside the sunshine, we’ve finally seen some brighter news for the trade. April delivered a much-needed uplift in sales, and while the government might be quick to point to their economic policies, I’m of the view — as many of you will no doubt agree — that this welcome boost has come in spite of, not because of, any government action. As I often say, we take our good news where we can find it, and this spring resurgence is certainly worth celebrating.

Nevertheless we take our good news where we find it and indications from observers is that as we approach summer consumer confidence is gradually returning.

And more news: this weekend’s FA Cup Finals are expected to deliver a major sales boost for pubs and bars across the country. With 14 million fans set to tune in and an average spend of £35 per customer, it’s shaping up to be a bumper weekend for trade.

I’ll be watching myself — not from The Hop in Bournemouth as usual, but from a bar I’ve found near my hotel! Football has a wonderful way of bringing people together no matter where you are.

On a personal note, it’s a shame we won’t see an English team (Liverpool) in this year’s Champions League Final — another occasion that traditionally brings packed houses and lively atmospheres for the trade.

Before I sign off, I want to highlight a brilliant initiative close to my heart: The Great British Pub Quiz is being used to shine a light on the growing issue of loneliness as we approach Loneliness Awareness Week. It’s a clever and compassionate campaign — after all, what better setting than the pub to bring people together, encourage socialising, and foster a sense of community?

Loneliness is a sadly growing issue, and the role of pubs in tackling it is one of their greatest, yet often overlooked, contributions to society.

It’s a timely reminder that pubs are not just places to eat and drink — they’re lifelines, community hubs, and safe spaces.

Is your venue taking part in the Great British Pub Quiz? We’d love to hear from you! Share your stories, photos, and comments with us and let’s show those in power the real value of the Great British Pub — not just in pounds and pints, but in people and purpose.

Until next time — cheers and long may the sunny weather continue! 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.

EDITOR

Peter Adams

Hospitality Sees Spring Resurgence in April... As Pubs Set for Bumper Footfall Weekend

(CONTINUED FROM FRONT COVER)

Regionally, suburban and rural areas led the gains, while London and other city centres showed early signs of stabilisation.

GROWING CONSUMER CONFIDENCE

“This snapshot shows the power of seasonal moments in driving sector momentum,” said Alison Jordan, CEO of The Oxford Partnership. “Easter and the early spring sunshine played a key role, but the underlying story is one of growing consumer confidence and a shift toward higher quality, more meaningful experiences when people choose to go out.”

The report also notes a stabilising trend in venue numbers. Although closures continue, the rate has slowed, and trading hours remain steady with a slight year-to-date increase of +0.23%, suggesting cautious optimism among operators.

Customer behaviour supports this trend. Average dwell time rose by 14.3% in April (up 11.1% year-to-date), and outlet occupancy increased by 5.1% in the month. These figures point to a return to longer, more relaxed visits and greater utilisation of available venues.

Spending data from Barclays UK further confirms the uplift. Pubs and bars experienced a 6.6% increase in credit and debit card spend, while restaurants saw an 8.1% rise. Spend per head also increased, with drinks up 5.5% and food up 7.3% year-to-date.

A Spokesperson said: “As the sector heads into summer, April’s results offer encouraging signs that the industry is on firmer footing, buoyed by both seasonal factors and evolving consumer preferences.” FA CUP FINALS

Following on from the April uplift, the UK’s hospitality sector is gearing up for major boost of up to £500 million this weekend as both the Men’s and Women’s FA Cup Finals are expected to draw an estimated fourteen million football fans into pubs and bars across the country.

Industry observers are predicting a welcome upswing in footfall, with estimates suggesting that over 14 million people could be heading to licensed venues to enjoy the action, contributing upwards of half a billion pounds in on-trade spend.

Consumer interest in the finals is high, with recent market research indicating that more than half of UK adults plan to tune in to at least one of the matches. Of those, a significant proportion say they’ll be watching from their local pub or bar — reinforcing the ongoing importance of live sport in driving trade.

TIMELY OPPORTUNITY

Based on these insights, the average customer is expected to spend around £35 during their visit, making the FA Cup weekend one of the more lucrative fixtures in the hospitality calendar. It’s an opportunity operators are being encouraged to maximise with strategic planning, promotions, and adequate stock levels.

Beer remains the top choice for matchday drinks, with lager in particular emerging as the preferred option among consumers. This reflects a broader trend seen across televised sporting events, where easy-drinking, recognisable brands continue to perform strongly.

Commenting on the expected trade uplift, Lee Willett, brand director at Molson Coors, whose flagship lager Carling is an official sponsor of the FA Cup, said:

“Cup Final weekends are a big draw, and there’s a unique atmosphere that comes with watching the game down the pub. It’s not just about football—it’s about shared moments and that unbeatable matchday buzz. Pubs offering the right drinks, served at pace and with quality, are set to benefit.”

For operators, this weekend presents a timely opportunity to capitalise on increased consumer demand, especially as summer approaches and the appetite for communal experiences continues to grow. With live football once again proving to be a reliable footfall driver, venues offering a quality viewing experience and a strong drinks range are well placed to see meaningful return.

16 May: A Wake-Up Call for the Hospitality Sector

By Philip Rayner, Founder and MD of Glebe Farm Foods

Every year, International Coeliac Disease Awareness Day on 16th May shines a light on a condition that affects millions yet remains widely misunderstood . Coeliac disease is an autoimmune disorder triggered by gluten, a protein found in wheat, barley and rye. For those with the condition, ingesting even tiny traces of gluten can cause serious, long-term harm.

In the UK, at least 1 in 100 people are thought to be living with coeliac disease , yet shockingly only 36% are medically diagnosed . Symptoms range from the more commonly expected stomach pain and fatigue all the way through to neurological problems and unexplained sub fertility.

While around 676,000 people in the UK are estimated to have coeliac disease, a far larger group an estimated 2.9 million UK consumers are now following a gluten-free (GF) diet for medical or health reasons .

Despite this, eating out safely remains a huge challenge for them.

A staggering 80% of people following a GF diet say they struggle to find suitable GF options when dining out.

Even more concerning 77% have unknowingly consumed gluten while eating at hospitality venues .

In places like pubs, cafés and restaurants where inclusive menu options should be standard, individuals with gluten intolerances are often overlooked. This is no longer good enough.

It’s not just a missed opportunity for customer satisfaction, it’s a serious risk to people’s health and a wakeup call for the hospitality sector.

For hospitality businesses willing to do better and meet the needs of this community, here are three key areas to focus on:

1.

INCLUDE MORE INCLUSIVE MENU OPTIONS

Creating inclusive menus isn’t about jumping on a trend. For the GF community, it’s a necessity and one that strongly influences where they spend their money. In fact, 72% of consumers following a GF diet choose an

out-of-home venue based on the variety of GF options they offer . That means cafés, pubs and restaurants that make the effort to get gluten-free right will earn customer loyalty and benefit from positive word of mouth. And that’s exactly what could set your business apart.

2. SOURCE TRUSTED, CERTIFIED GLUTEN-FREE PRODUCTS

Ensuring the safety and satisfaction of GF customers begins with sourcing ingredients and products that are not only GF but also certified to meet stringent purity standards. This means working with suppliers who can demonstrate full traceability, transparent manufacturing practices, and robust assurance processes backed by credible third-party certifications.

At Glebe Farm Foods, we understand the importance of providing customers with delicious oat-based products that are allergen-free and safe to consume. That’s why our PureOaty range is the only Coeliac UKapproved oat drink on the market.

Although oats can offer a great source of nutrition for those with both non-coeliac gluten sensitivity and coeliac disease, the grain is only gluten-free when kept 100% pure. This is why we take purity so seriously, right from our farming and manufacturing to our packing processes on our nut and allergen free site in Cambridgeshire.

Every step along the way we implement stringent quality control, including hand sifting test samples to check for foreign grains. As a result, each batch of Glebe oats contains less than 5ppm of gluten, which is 4x purer than the industry gluten-free standard of 20pmm.

Thanks to this incredibly high benchmark, Glebe Farm Foods’ customers experience zero consumer complaints of cross contamination reactions – known as ‘gluting’ in the community – a level of peace of mind that’s crucial in the foodservice sector.

3. IMPLEMENT MEASURES TO AVOID CROSS-CONTAMINATION

Preventing cross-contamination is paramount, as even a single breadcrumb of gluten can cause adverse reactions. This makes strict protocols essential. It's imperative to designate specific areas for GF food preparation and to ensure that all surfaces and utensils used are thoroughly cleaned and sanitised before use. Moreover, clear labelling and clear communication among staff are crucial to maintaining these standards and ensuring that GF meals are prepared and served without contamination.

Sacha Lord Slams Councils Blocking Outdoor Trade As Heatwave Hits UK

As the UK swelters in the hottest week of the year, major cities across the country are strangling their own hospitality sectors by failing to approve basic pavement licence applications, one of the UK’s leading night time economy advisors has warned.

Sacha Lord, Chair of the Night Time Industries Association, has slammed the “mindless delays and bureaucracy” in cities like Liverpool, Birmingham and the borough of Westminster, warning that thousands of pounds in trade are being lost each day as a result of delays stopping venues from putting out tables and chairs and cashing in on the sunshine.

“The sun’s out, beer gardens are full and customers are desperate to sit outside, yet councils are forcing venues to leave space empty because they haven’t rubber-stamped a form. It’s an embarrassment and we’re watching red tape choke our high streets.”

A snapshot of outstanding pavement licence applications reveals massive disparities between local authorities:

Liverpool City Council currently has 191 licences still pending, some dating back over a year. Westminster Council, which includes Soho, is sitting on 84 applications, Birmingham has 60, and Manchester has 33 still awaiting sign-off.

Meanwhile, online registries show Leicester currently has zero outstanding applications, Leeds has just three, and Southampton has four, all processed promptly and in line with demand.

“It’s a postcode lottery,” said Lord, who met with Scottish Labour leader Anas Sarwar earlier this month to advise on the night time economy in Scotland. “You’ve got one city welcoming trade with open arms, and another tying its venues up in paperwork for months. The difference is night and day, and the consequences on regional trade in those cities are serious.”

The warning follows a study by the Simons Advisory Group which found that cafes and restaurants offering

alfresco dining can see an income increase of up to 30 per cent.

Lord continued, “Outdoor seating isn’t just a nice-to-have, it is a major asset to the UK’s hospitality trade. We know that when the weather is good, customers actively choose venues that offer a chance to eat, drink and socialise outside.

It’s been proven to increase footfall, drive up dwell time and help businesses increase income. In many cases, the ability to offer alfresco dining has been the difference between survival and closure for independent operators.”

Lord also pointed to the hypocrisy of fast-tracking licensing permissions for VE Day, football tournaments and during the Covid pandemic, yet failing to apply the same urgency to everyday trade. He warned that councils are now actively holding back growth, especially as some continue to grant only 12-month licences, despite the Government encouraging councils to grant terms of up to two years.

“Local authorities are encouraged to issue two-year licences as standard to save venues from costly, repeat approval processes, yet some cities including Bristol, Bradford, Nottingham and Coventry continue to force venues through annual renewals. This means more admin for both sides, at the expense of the venue paying the renewal fees and repeating the lengthy application processes.”

“This isn’t about politics. It’s about common sense. Councils proved they can move fast when they want to. They’re just choosing not to, and it’s the hospitality sector that’s paying the price.”

Lord is calling for immediate fast-tracking of pavement licences and a national commitment to standard twoyear licence terms to cut red tape.

“The UK’s hospitality sector isn’t asking for favours, we are just asking for the chance to trade. The only thing standing in the way right now is paperwork.”

How to Improve Retention as a Hospitality Business

Hospitality businesses are under tremendous pressure. Rising taxes, costs, and business rates mean many firms are looking for ways to cut spending. Doubling down on staff retention could be a solution to weathering the current economic storm and will help to future-proof staff’s wellbeing, too.

Hospitality has the highest turnover of any industry in the UK, with attrition rates at around 52%. However, employers who can take steps, including offering more flexible rotas, providing growth opportunities, and regularly recognising staff’s achievements, will be able to buck this trend. They’ll be able to save time and money on recruitment and training, and build stronger, more effective teams who deliver excellent customer service. So to help, drawing on my over a decade of experience in HR, I’ve outlined my top tips for creating a workplace where workers want to stay and can thrive.

1. OFFER MORE FLEXIBLE SHIFTS

One of the top reasons hospitality workers leave their roles is due to long and unsociable hours. While evening, weekend, and holiday shifts are part and parcel of the industry, that doesn’t mean there aren’t ways to

improve staff’s work-life balance.

Introducing a flexible rota system, enabling shift swaps, and ensuring weekend shifts are shared equally across the team can all help. Giving staff greater autonomy over their time will show them that you care, create a better sense of work-life balance, and support those trying to better align their schedules with loved ones who work 9–5. All of which will go a long way towards improving retention.

Of course, organising rotas can be tricky. That’s where shift scheduling software can help to lighten the load. It makes it easier to stagger shifts fairly, track availability, and give staff a clear view of their hours. It saves managers' time, too.

2. RECOGNISE AND REWARD STAFF REGULARLY

Hospitality teams often go the extra mile, covering last-minute shifts, staying late during busy periods, or pulling together to provide excellent service. So it’s important to regularly recognise and reward these efforts. This will ensure staff genuinely feel valued and respected, which helps to boost goodwill, morale, and makes staff more likely to stay.

Shouting out team members who have gone above and beyond during team meetings or through company-wide emails can be a great way to do this. Where budgets allow, offering performance-based bonuses or thoughtful perks such as gift cards, gourmet discounts, or team away days is a good idea, too. Performance management software can make it easier to keep track of individual achievements, enabling you to celebrate successes regularly.

3. HELP STAFF TO GROW

No one likes to feel like they’re standing still. So, firms looking to retain staff long-term should prioritise offering and advertising progression opportunities. This gives staff something to aim for and helps them visualise their future with the business. For example, a front-of-house team member might want to work towards becoming a floor supervisor or assistant manager. This should be coupled with the right training and mentorship to help staff achieve these goals.

Offering cross-training opportunities can also help team members who want to pick up new skills and explore new roles. For example, job

swaps between front-of-house and kitchen staff. When staff see a clear path for growth, they’ll be more likely to feel engaged and want to stay.

4.

CREATE A FEEDBACK LOOP

Asking for feedback is one of the most effective ways to show employees that their voices matter. When people feel heard, they’re more likely to feel valued and stay loyal to the business.

That’s why it’s important to regularly seek employees’ honest feedback during meetings and through anonymous surveys. Ask staff about what additional support would be most beneficial, what kind of training and development opportunities they want to see, how leadership could improve, and what’s working well.

Crucially, leaders then need to act on what’s shared to show staff that their opinions truly matter. This helps build a culture of mutual respect, and ensures employees feel genuinely valued and more satisfied in their roles.

5. PROACTIVELY PROTECT AGAINST BURNOUT

Burnout is a serious issue in hospitality, with 76% of hospitality managers having experienced it. Research from Breathe HR also shows that most workers notice feelings of burnout, exhaustion, or poor mental health when they can’t take time off work or haven’t taken time off for several months.

It’s therefore vital to ensure staff's workloads are sustainable, monitor leave uptake, and prompt people to take breaks. While this may feel challenging to do at busy times, it will pay dividends in the long run. It can help preserve staff’s wellbeing, reduce their risk of burnout, and make them more likely to stay in roles for longer.

Training managers to spot the early signs of burnout, such as low mood, decreased motivation, or reduced productivity, is important, too. It enables managers to step in and offer the appropriate support before things escalate. This might include directing staff to mental health resources or simply taking extra care to ensure staff are taking proper breaks.

Cheers To 10 Years: Craft Union Celebrates A Decade Of Community Pubs

Craft Union is raising a glass to mark its 10th anniversary – and it’s got plenty to celebrate.

Founded in 2015 with a vision to revitalise the Great British community pub, Craft Union has grown from a single site – the Market Tavern in Stoke-on-Trent – to a nationwide Union of 635 pubs, led by passionate operators at the heart of their local communities. It’s now estimated to be the UK’s fastest-growing pub company, with 78 new sites opened in the last year alone, supported by £16 million in investment by owner Stonegate Group.

But Craft Union’s growth hasn’t just been about bricks and mortar. The business has built its reputation on putting people, pubs and communities first – a philosophy that continues to define the business ten years on. That ethos has seen Craft Union named Best Community Pub Operator at the Publican Awards three times, including most recently in 2025.

The pubco gave back to its guests and communities in true Craft Union style – as part of its 10th Anniversary celebrations on Wednesday 14th May:

• Giving away 10,000 free drinks across its estate

• Offering

The 10p donation initiative forms part of Craft Union’s ongoing Make It A Million campaign, which recently hit a huge milestone – £1.2 million raised over the past 12 months alone, benefiting more than 650 local causes across the UK. The business is now aiming to raise another £1 million by the same time next year.

Frazer Grimbleby, Managing Director of Craft Union, said: “Ten years ago, we set out to build something different – a business that championed the community wet-led pub, with local operators empowered to lead at the heart of their communities. We wanted a name that said something about who we are – ‘Craft’ to reflect the skill of our operators, and ‘Union’ to reflect the way we bring people together.

“Fast forward a decade, and while so much has changed – not least the size of the business – our values and philosophy remain exactly the same. I’m incredibly proud of our operators, many who have been with us since day one, and of our amazing team who’ve helped Craft Union grow at an incredible pace without losing sight of what’s important.

“Reaching more than £1 million in charitable fundraising last year was a major moment – and celebrating that with a drink on us and giving back to our guests on our 10th anniversary feels like the perfect way to say thank you to the people who’ve made it all possible: our guests.”

Advice from Charlie O’Brien, Head of People at Breathe HR

BII Licensee of the Year 2025 Finalists Announced!

The British Institute of Innkeeping (BII) is delighted to announce their six finalists for this year’s Licensee of the Year Award (LOYA).

Since the launch in January this year, licensee operators have been entering the competition, showing the judges evidence of how they have been building their businesses, teams, and communities, with a focus on their resilience, sustainability and diversification.

Selected from a field of over 500 entrants, our six finalists have been selected based on their community impact, support for their teams, commitment to sustainability, their plans for diversification and the “X factor” that makes brilliant pubs so special.

They all had exceptional mystery diner visit scores, and faced financial and online audits, followed by face-to-face interviews in their pubs with judges, Amanda Hemming and Ashley McCarthy.

THE 2025 LICENSEE OF THE YEAR AWARD FINALISTS ARE AS FOLLOWS:

Janice Blacklock & Amanda Buchanan – Border Terrier, NE30 3SF Jon Howard – The Wykeham Arms, SO23 9PE

Harry Seccombe & Geoff Popple – Chaplin’s & The Cellar Bar, BH1 4AG

Michael Dove & Tommy Higgs – Three Horseshoes, OX28 6BS

Micky Foden-Andrews – The Swan, SL4 5JG

Mark Annear – The Cott Inn, TQ9 6HE

Steven Alton, BII CEO commented: “Our Licensee of the Year Award is the most prestigious & hard-fought award, showcasing the dedication and excellence in our sector. The final six this year represent a wide range of fantastic pubs, each offering a unique approach to the care and dedication to their teams and communities.

“We are very proud that the awards offer a value-added experience at every stage of the competition. Our finalists will have had the opportunity to evaluate their businesses at every stage, from mystery customer reports and judging visit feedback, right through to our final judging day on Monday 16th June.

“I want to take this opportunity to congratulate all involved and wish them the best of luck for the final stages of the competition. I can’t wait to meet them all next month for our final judging day.”

Hospitality Can ‘Redefine’ Oxford Street

UKHospitality has signalled its support for the proposed development and pedestrianisation of Oxford Street, and said that hospitality is crucial to plans to bring the new area to life.

It said that leisure and experience-led businesses are critical to successful high streets in 2025, to cater to changing consumer behaviour.

A mix of hospitality, retail and leisure can satisfy this demand from the modern and future consumers, as well as allowing Oxford Street to further consolidate its credentials as a leading tourist attraction.

Hospitality in London already generates £40 billion in annual turnover and employs around 600,000 people, with the potential to contribute even more to the capital, if it is properly supported.

Kate Nicholls, Chief Executive of UKHospitality, and Julie Gingell, Managing Director of Docklands Restaurants and Bars and Chair of UKHospitality’s London group, jointly wrote to the Mayor of London to back the plans.

They wrote: “It is our belief that for this to be successful it is imperative that hospitality is used to animate the new pedestrianised area.

“When we talk of healthy, successful high streets, one important measure is the diversity created by a mix of hospitality, leisure and retail. All of these are important, and all work together.

“A mix of hospitality, retail and leisure will help redefine Oxford Street’s offer as an attractive destination for both domestic and inbound tourists. This, in turn, will help boost nearby businesses – be they restaurants, pubs, leisure or hotels.

“It is important we think innovatively about the spaces we’re creating so that hospitality can continue to create places people want to visit and, to do this successfully, hospitality businesses are a key part of curating a successful pedestrianised environment.

“We’re hopeful that these proposals can be showcased as a successful case study on how licensing and planning can work together to create a successful, thriving high street.”

What the UK’s Less Healthy Food (LHF) Legislation Means for Hospitality – And How to Prepare Now

By Dan Outram, Business Director at Linney (www.linney.com)

IF YOU'RE NOT RUNNING

From October 2025, hospitality businesses across the UK will face new restrictions under the Less Healthy Food (LHF) legislation, which limits paid advertising of products high in fat, salt, and sugar (HFSS). While most of the spotlight has been on how supermarkets and FMCG brands are responding, the reality is that restaurants, pubs, caterers, and foodservice operators also need a clear strategy to adapt.

With digital ads banned and TV promotion of HFSS products restricted before 9pm, the impact goes well beyond marketing. The legislation calls for a rethink of how hospitality brands develop menus, promote hero dishes, and connect with guests, both on-site and online. But rather than viewing the change as a limitation, it can be a strategic opportunity: chefs and operators who act now can futureproof their menus and strengthen guest trust in a health-conscious era.

WHY IT MATTERS TO HOSPITALITY – EVEN

TV ADS

The LHF legislation specifically targets paid advertising of foods considered high in fat, salt, or sugar – across 13 categories including crisps, confectionary, and sugary cereals. While in-venue communications like menus and chalkboard specials remain unaffected, the indirect impact on hospitality will be significant.

As customers’ exposure to popular indulgent items decreases, there’s a risk that demand may follow suit. This will affect how diners perceive your menu and what they expect from their dining experience. To stay relevant, foodservice providers must evolve how they design menus and communicate value, without compromising taste and satisfaction.

IMPLICATIONS FOR CHEFS, OPERATORS, AND FOOD DEVELOPERS

The most immediate challenge will be how to promote indulgent classics like burgers, pizzas, or milkshakes

without the help of paid media. With traditional channels off-limits, hospitality brands must lean on onsite experiences and storytelling to maintain excitement and visibility.

More importantly, LHF will encourage culinary teams to re-imagine recipes and menu balance. Reformulating familiar favourites to reduce sugar, salt and fat content is one option - as long as flavour isn’t compromised. But the smarter play might be investing in complementary dishes that spotlight bold flavours with a better-foryou appeal.

This means going beyond adding token "healthy" dishes. It requires weaving smarter choices throughout the menu, from plant-focussed plates to leaner proteins and low-sugar desserts. These additions can enhance overall menu mix and appeal to increasingly health-conscious diners.

Caterers and operators with a more flexible menu portfolio or those that are exploring HFSS-compliant innovation will be better positioned to stay agile. Those who delay may find themselves out of step with shifting consumer expectations and the wider industry's evolving direction.

A NEW ROLE FOR INTERNAL COMMUNICATIONS

With fewer advertising options, internal marketing becomes more important. If a guest doesn’t discover a dish via social media or a TV ad, their first impression will likely come from your menu copy or signage. That means these touchpoints must now shoulder more of the storytelling weight.

Product names, descriptions, and menu layout matter more than ever. The solution isn’t just offering LHFcompliant dishes, it’s making them feel exciting, rather than restrictive. A nutrient-rich option should never feel like a compromise, it should feel like a discovery.

STAYING AHEAD OF THE CURVE

With less than six months until the legislation takes effect, the time to act is now. Those who start adapting today won’t just meet new requirements, they’ll redefine what progressive, guest-focused hospitality looks like. By blending creativity with health-conscious innovation, hospitality professionals can turn regulatory change into a brand-building advantage.

Willenhall Pub Reopens Following Almost £340,000 Makeover

The United Kingdom on Bloxwich Road North in Willenhall reopened on Thursday 1st May following a transformational investment of nearly £340,000. The pub is part of Proper Pubs – the award-winning community wet-led operator division of Admiral Taverns, which operates more than 200 pubs across England, Scotland and Wales.

Sarah Darcy, Operator of The United Kingdom, said: “I’m thrilled to be at the helm of The United Kingdom alongside my partner Neil, and it was fantastic to be able to welcome the community back through the doors in time for the bank holiday. The pub looks absolutely incredible following the refurbishment and so far feedback from the community has been great.”

To celebrate the reopening on Thursday 1st May, the pub hosted a special ‘music through the decades’ themed evening with a live performance from popular local artist, Caroline Crystal. This was followed by a jam packed bank holiday weekend of family friendly entertainment including live music, karaoke and a bouncy castle.

Sarah added: “I’d like to take this opportunity thank my amazing team for all their hard work since reopening and everyone at

Proper Pubs for their incredible support throughout this journey in helping me to bring the vision to life.

We look forward to cementing The United Kingdom at the heart of Willenhall and can’t wait for all that’s to come!”

Sarah is also keen to support all aspects of community life by collecting food to donate to the local foodbank as well as raising money to have a lifesaving defibrillator installed. Moving forward, she hopes to fundraise for several important community charities/causes including the local primary school and youth football academy.

Matthew Gurney, Operations Director for Proper Pubs, said: “It’s a real pleasure to welcome Sarah, and of course Neil, to The United Kingdom and it’s been a joy working with them so far.

The pair brings so much passion, energy and dedication to the pub so I have no doubt they will be able to create a fantastic community pillar that sits at the heart of the community.”

“On behalf of myself and the whole Proper Pubs team, we would like to wish Sarah and her brilliant team the very best of luck for the future!”

Step Behind Some of Britain’s

Bars with the New Vodcast from

Ever felt like the only one who truly understands the graft behind running a pub? You’re not alone — and now there’s a vodcast series that lifts the lid on the realities of being a publican today and how to succeed under increasingly tough trading conditions.

Three Landlords Walk into a Bar, hosted by publican and former model Jodie Kidd and Channel 4’s First Dates barman and landlord in his own right, Merlin Griffiths, sets out to better understand why ‘the local’ is such a cornerstone of British communities.

The series launches off the back of research that demonstrates just how important pubs and landlords are to Brits with 98% of people seeing the pub as the heart of their communities and three quarters (75%) classing the landlord of their local as a mate.

Whether you’re looking to pour a better pint, discover game-changing tech like HEINEKEN SmartDispense®, or just feel seen in your day-today, this vodcast is for you. WHY WATCH?

GAIN WISDOM FROM THE BEST

Hear directly from exceptional landlords revealing the insights and strategies that drive their success.

IGNITE YOUR DRIVE

Witness inspiring stories of pubs thriving through harsh conditions, powered by community spirit and bold innovation.

ELEVATE YOUR OPERATION

Discover actionable techniques to boost efficiency and master the art of the perfect pint.

Further episodes will spotlight operators including:

• The team behind Liverpool’s world-famous Cavern Club

• The landlord of The White Lion in Stockport — one of Britain’s oldest and most haunted pubs

• The founder of The Prince of Peckham,

Great Big Pub Quiz Unites The Nation For Loneliness Awareness Week

Pubs have always been more than just places to grab a drink — they’re community hubs where connections are made. This year, Star Pubs and quiz provider Warp Point are proud to launch the Great Big Pub Quiz on Thursday 12th June, in support of Marmalade Trust’s Loneliness Awareness Week – a nationwide campaign focussed on reducing the stigma surrounding loneliness and celebrating connection.

Pubs will unite up and down the country for not just a night of fun, but for a meaningful cause. By hosting or participating in the quiz, pubs, local businesses, and community groups can help raise awareness and funds for Marmalade Trust – the UKs leading loneliness awareness charity. To take part, all pubs need is a screen, a mobile phone and a room full of quizzers.

A donation from each player’s entry fee will automatically be made on their behalf to Marmalade Trust which will fund their work on loneliness.

Heineken and Star Pubs have partnered with Marmalade Trust since 2023 raising over £360,000 through colleagues, customers and licensees. The Great Big Pub Quiz is the focus of Star Pubs’ activities around Loneliness Awareness Week in 2025 alongside special Marmalade-themed menu items available in all its Just Add Talent managed sites.

Campaign Manager for Loneliness Awareness Week, Hannah Beatrice, says: “Almost everyone will experience loneliness and of those that do, almost half report experiencing chronic loneliness. Our research has shown that pubs are one of the places where people are most likely to talk to new people and forge connections – which in turn makes them happier.Loneliness Awareness Week is the perfect opportunity to help build these connections by hosting an activity such as a pub quiz to bring your community together.”

“We are proud to be continuing our partnership with Marmalade Trust” Lawson Mountstevens, Star Pubs managing director says “Pubs have always played a unique role in bringing people together, so I urge everyone to get involved in the Great Big Pub Quiz! Loneliness Awareness Week is a brilliant opportunity to focus attention on this important topic and start the conversation around loneliness. It brings together pubs and highlights their power to strengthen community connections..”

Interested in getting your venue involved?

Pubs can sign up here to host the quiz players or teams can take part simply through their phones or visit www.warppoint.net/pub/heineken

Cumbria Tourism Recognised for Services to Skills and Employment

Rachel Tyson,

Hosted to honour outstanding contributions to the fields of education and skills, the event acknowledged individuals making a tangible difference across the UK. Rachel was accompanied by Molly Hill, Partnerships & Project Executive, who has been instrumental in working with young people to encourage them into careers within the Visitor Economy.

The invitation reflects Cumbria Tourism’s wide-ranging efforts to tackle one of the most urgent challenges facing the sector, recruitment and retention. From the aftermath of Brexit and the pandemic to the evolving

needs of the modern workforce, Cumbria Tourism has been leading initiatives to futureproof the £4.7 billion visitor economy.

Rachel Tyson commented: “It was a real honour to be invited to Buckingham Palace and to represent Cumbria Tourism, our members and partners. This recognition reflects the collective effort to make the visitor economy more inclusive, resilient and accessible to all.

“Whether it’s supporting someone back into work, offering a young person their first step into the industry, or giving someone a second chance through employment, we’re committed to making tourism a career option for everyone, not just a short-term job.

“Being recognised at this national level is a reminder of how important this work is, and how much it matters to the communities and businesses we serve.”

Head of Partnerships & Projects at Cumbria Tourism, has attended His Majesty the King’s Garden Party at Buckingham Palace yesterday (Wednesday 14 May) in recognition of her work improving access to employment, skills development and career opportunities within Cumbria’s visitor economy.

Employment Law Changes on the Horizon

By Kate Watson, Senior Employment Solicitor at law firm Harper James

The Government has recently tabled several amendments to the Employment Rights Bill, signalling significant changes to how employment contracts, redundancies, and sick pay are managed in the UK.

While the Bill is still making its way through Parliament, employers should begin preparing now. If passed in its current form, these changes could have a real impact on your business and how you manage your workforce, particularly in the hospitality sector, known for flexible staffing and high turnover.

Here’s what’s likely to change, and what it means for you and your staff.

WRITTEN CONTRACTS FROM DAY ONE

What’s new?

Currently, employers have up to two months to provide new recruits with a written statement of terms. The Bill will make it a legal requirement to provide this on or before the individual’s first day of work, and this will apply to both employees and workers.

What this means for you:

Many hospitality businesses rely on flexible, fast-paced hiring, particularly during busy periods, and businesses are advised to plan ahead and ensure they have offer letters, contracts, and onboarding documents ready in advance, including for casual roles. Whilst staff cannot bring a standalone claim for an employer’s failure to provide a written contract on time, they can include such a claim where they have been successful with another substantive claim.

DISMISSAL PROTECTIONS

What’s new?

Employees who are pregnant, are on, or are returning from maternity leave will have extended protection from dismissal to cover other types of dismissal (not merely redundancy dismissals). Similar rights will apply to employees who have adopted a child, and those taking a period of statutory family leave (shared parental leave, extended paternity leave following a bereavement and neonatal care leave).

What this means for you:

Businesses will need to act with additional caution when carrying out redundancy and other dismissal processes, as the extended protections will apply to a wider range of individuals than previously. It is also anticipated that this may be just the beginning, and more extensive reforms could well be planned in relation to protecting working families, including encouraging a less “gendered” parental leave system. Many employers have already started to consider their family leave policies (and pay provisions), in an attempt to attract the best talent and retain them, and this is something we advise all employers to start considering, allowing time to explore the options and prepare ahead of any legal changes.

SICK PAY ACCESS AND REFORM

What’s new?

The Bill proposes removing the lower earnings limit for qualifying for statutory sick pay (SSP) and providing for sick pay to be paid from the first day of absence. This would make SSP available to more lower wage staff, including those who fall below the flat weekly rate of SSP (who will be entitled to receive 80% of their average earnings for sickness absence).

What this means for you:

The government estimates this will mean 1.3 million more people will be entitled to sick pay and it is highly like this will have a noticeable impact on the hospitality sector, given its often seasonal and more casual workforce. While its goals include protecting workers and reducing presenteeism (staff working while unwell), some critics have suggested businesses may see an initial increase in short-term absences once staff understand they will be paid in any event. Employers should ensure they have robust absence management procedures in place, that staff are aware of them, and that managers are fully trained to follow those procedures consistently. It is also advisable to review any shift-working systems, as well as any processes for hiring temporary cover staff.

WHAT SHOULD HOSPITALITY EMPLOYERS DO NOW?

The key provisions of the Bill are not expected to come into force until 2026, but employers are advised to think about preparing now, given how extensive some of the changes to the current position will be. Here’s how you can start getting ready:

• Review your recruitment and onboarding processes – You will need to update your employment contracts and have them ready to issue before new staff start, not afterwards. Consider also your induction processes and any training which needs to be provided to new staff, as well as how you will oversee and manage performance within the early stages of employing new staff.

• Overhaul your management training programmes – Ensure all managers, particularly those involved in day-to-day people management, recruitment, and running internal processes (such as performance management, disciplinary and redundancy processes), are provided with relevant, up-to-date and ongoing training. They will need to understand the employer’s duties in context of the changes, and how to apply the law once the Bill comes into force.

• Update your staff handbook – The broad range of changes mean many internal policies may need updating, including any recruitment, equal opportunities, harassment, sexual harassment, performance management/capability, disciplinary, whistleblowing, family leave, and sickness absence/pay policies.

A FINAL THOUGHT

The Employment Rights Bill is part of a broader shift towards improving job security and working conditions across the UK workforce. While it will require some adjustments for employers, preparing early will help you stay compliant and show your staff that you take their rights seriously.

As always, the key is to keep things clear, consistent and fair. If you’re unsure how the changes apply to your team, it’s worth getting advice before the new rules take effect.

Survey Shows Strong Public Backing For Change To UK Food System

The Food, Farming and Countryside Commission (FFCC) has revealed the findings of its two-year survey of the public, which it says reveals ‘a strong public mandate for action to change the way that food is eaten, grown and produced in the UK’.

Dubbed ‘The Food Conversation’, the FFCC says it is the UK’s largest citizen deliberation about food, and the end result is a document titled ‘A Citizen Mandate for Change’, which it has just published.

Sue Pritchard, chief executive at FFCC, says: “After two years of talking and listening to citizens in The Food Conversation, we know a lot more about what people really want from food. Food connects all of us.

“Talking about food together quickly reveals how important food is in all aspects of our lives, from our health and wellbeing, to the state of the countryside, on climate and nature, to our trading relationships with other countries.”

“They agree: enough healthy, safe food for everyone, fairly and sustainably produced, is the bedrock of a secure and resilient society.”

“Through The Food Conversation, citizens have prioritised policies that ensure the food system works better for everyone, for a healthier, greener, fairer future. Now, they’re calling on leaders to grasp the nettle on food policy and make it their mission to fix food.”

And Jayne Jones, chair of the Public Sector Catering Alliance, adds: “The FFCC’s headline report, ‘A Citizen Mandate for Change’ outlines the views of citizens across the UK about the values and priorities for sustainable food systems change in the UK.

“It is a ‘must-read’ for all organisations and public sector leaders, regardless of whether food is at the top of their priority list at present, or not. It frames what people in the UK want to see, not what we think they want us to change.”

She highlighted the findings that food is a key player in moving to preventative investment in the UK today,

and that citizens want to see decision-makers lead the way in creating change.

Public food has a critical role to play in creating the conditions for food systems change and need to be leading exemplars in achieving impact.”

The findings are the result of conversations which happened in 12 places across the UK involving hundreds of people. The participants heard directly from experts, explored complex problems and trade-offs, and weighed potential solutions. In addition to these conversations, the FFCC developed a toolkit for any community to use as a result of which 70 ‘community conversations’ happened.

Sue Pritchard added: “People care about what they eat and where it comes from. They want government to act on failings in the food system. As well as consensus on the kinds of changes citizens want to see, there are a consistent set of values transcending regional and demographic difference.”

She said these core values included a desire for a ‘fairer’ food system that prioritised protection of the vulnerable in society.

They also included a desire that government and industry are accountable in their actions and to protect people and the planet, and a recognition that healthy and sustainable food and farming is crucial to resilient and flourishing communities.

“People understand that the food system has become complicated and yet reject simplistic ‘consumer choice’ narratives in favour of systemic solutions that address underlying power imbalances.”

“The Food Conversation is clear – the public want a rethink of the food system. They want it transformed to work for everyone – families, farmers, communities and the planet.

“Citizens want to help solve these knotty and complex problems. With this new Food Strategy consultation, there is now a powerful opportunity for governments and citizens to work together towards a healthier, fairer and more secure food future.”

Consumer Card Spending Increases 4.5 Per Cent In April, As Sunshine And Easter Weekend Boost Hospitality

Consumer card spending grew 4.5 per cent year-on-year in April –the greatest uplift seen since June 2023, and above the most recent CPIH inflation rate (3.4 per cent) for the first time in over two years.

The Easter weekend and the sunny weather boosted both retail and hospitality, while essential spend returned to growth after two months of decline, at 3.1 per cent.

Research conducted in late April showed that seven in 10 UK consumers (72 per cent) were concerned about the impact tariffs could have on their household finances, although this was an improving picture compared to the start of the month (77 per cent).

Over a quarter (27 per cent) reported trying to save more money each month to build up a buffer, in case prices rise in the future.

Overall confidence in household finances remains resilient at 70 per cent, while 74 per cent feel able to live within their means, both consistent with March’s figures (70 per cent and 73 per cent respectively). This positive outlook is reflected in the performance of non-essential spending, which was up 5.1 per cent year-on-year, significantly higher than March’s 2.2 per cent increase, and the highest growth since 2023. WARM WEATHER BOOSTS HOSPITALITY

Socialising in the sunshine helped the overall hospitality & leisure sector grow 6.7 per cent – the highest increase since 2023 – while spending at bars, pubs and clubs reached a 16-month high, up 6.6 per cent.

COST-CUTTING CONTINUES AS SHOPPERS SPOT SUPERMARKETS PRICE MATCHING

Karen Johnson, Head of Retail at Barclays, said: “April’s sunny weather inspired consumers to embrace the best of Britain, with all retail, hospitality, and leisure subcategories in growth for the first time in over five years.

“While the long-term impact of any tariffs on household finances remains to be seen, given Thursday’s announcement of a UK/US trade deal, shoppers are demonstrating a commitment to supporting British business, while still carefully managing their money.”

Julien Lafargue, Chief Market Strategist, Barclays Private Bank and Wealth Management, said: “While the world continues to grapple with unprecedented levels of trade uncertainty, UK economic sentiment has been surprisingly positive recently, supported by a resilient consumer. The recent decision by the Bank of England to further lower interest rates should add to this momentum.

The April sunshine and the long Easter weekend prompted shoppers to visit the high street in higher numbers. For the first time since tracking of these categories began in 2019, all retail and hospitality & leisure subcategories saw growth.

“Similarly, the trade agreement reached between the US and the UK should provide some much needed visibility to businesses. That said, growth is likely to remain muted in absolute terms. These positive developments may only partially offset the consequences of a softer labour market, and a challenging economic backdrop in the rest of the world.”

Have Your Say in Hospitality Action’s 2025 Mental Health & Wellbeing Survey

As part of Mental Health Awareness Week, UK charity Hospitality Action has launched its annual Taking The Temperature Mental Health & Wellbeing survey – the industry’s definitive benchmarking tool for understanding mental health and wellbeing in hospitality.

With helpline calls and financial assistance requests at an all-time high, the survey provides critical insights to build a clearer picture of the evolving challenges faced by hospitality workers. Understanding the industry’s mental health and wellbeing has never been more critical, so your input really mat-

ters.

The survey, in association with Agilysys, is open until 9 June and is completely confidential. It only takes a few minutes, and your answers will directly shape future support and services for businesses to better help their teams.

As a thank you, participants will receive a copy of the final report with the assurance that email addresses will never be linked to individual responses. Please complete the survey here.

London Mayor Sadiq Khan Announces New £300,000 “Summer Streets” Fund To Boost Al Fresco Dining Across The Capital

The Mayor of London, Sadiq Khan, has announced a new £300,000 Summer Streets Fund to boost al fresco dining and extend opening hours for pubs, restaurants and venues, in summer 2025, helping to grow the capital’s nighttime economy.

The action will kickstart changes across the capital ahead of new licensing powers that the Government intend to give to the Mayor of London to boost hospitality, culture and nightlife.

The fund will be delivered in partnership with councils across the city to support restaurants, cafes, small nightlife venues, pubs, late opening and businesses, including live music and LGBTQ+ venues.

London’s hospitality, leisure and tourism remains absolutely critical to the success of the capital and growth nationally, generating more than £46 billion every year* and accounting for one in ten jobs in London.

As temperatures rise and with more than five million tourists expected to visit this summer alone, the Mayor is working closely with London Councils and has written to local authorities and businesses, encouraging them to create more al fresco dining and extend opening hours.

Councils can apply for a share of the £300,000 fund to work closely with venues to create new outdoor eating and drinking hubs or extend existing areas, helping them to cut through red tape and provide guidance and simplify processes to enable businesses to extend their opening hours this summer.

The funding announcement follows the launch of the London Growth Plan in February, in partnership with London Councils, to support the city’s high streets, enabling local economies to thrive. The action comes as the Government announced its intention to give new licensing powers to the Mayor of London, allowing Sadiq “call in” powers to review blocked licensing applications in nightlife hotspots, grant more al fresco dining spots and cut bureaucratic red tape.

The Mayor is clear that this summer fund is an opportunity to work together this summer to drive growth and prosperity by giving diners, pub goers and those on a night out more time and choice to enjoy what London hospitality has to offer.

The Mayor of London, Sadiq Khan, said: “London is the greatest city in the world and as summer approaches and our city is set to welcome millions of tourists, I’m keen to put al fresco dining and later opening hours back on the menu.

“London’s world-class range of restaurants, cafes and bars is part of what makes our city special, but too

often they have found themselves restricted through bureaucracy and rules constraining their growth. This new £300,000 Summer Streets Fund will help to kickstart al fresco dining and extend opening hours this summer, allowing the industry to thrive.

“I’m looking forward to working closely with councils and our fantastic hospitality sector to cut red tape and give the sector the boost it needs, ensuring decisions are made in the best interests of the city. Hospitality is one of London’s biggest employers so a thriving sector will drive growth and deliver more jobs across the city, helping us to continue building a better London for everyone.”

Justine Simons OBE, Deputy Mayor for Culture and the Creative Industries, said: “London is beautiful in the summer and there are some incredible spots to enjoy a meal outside.

“Investing in al fresco dining and extended opening hours is not just about business recovery, it’s about reimagining our public spaces as vibrant inclusive destinations that support local economies, bring communities together and breathe new life into London’s streets.”

Kate Nicholls, Chief Executive of UKHospitality, said: “A growth-first approach to licensing and regulation that supports hospitality businesses, cuts red tape and delivers what customers want is the right thing for the Mayor to focus on. With the busy summer months fast approaching, new funding to drive the use of outside space can provide a real boost to the sector and I urge London boroughs to get behind this initiative.”

Michael Kill, CEO of the Night Time Industries Association, said: “This is a vital and timely move by the Mayor that signals loud and clear: London is open for business and ready to thrive this summer. As the days get longer and temperatures rise, the ability for venues to trade outdoors and extend their hours isn’t a luxury, it’s essential. This funding offers a real opportunity to cut through bureaucracy, boost footfall, and give hospitality and nightlife the platform they need to flourish. We fully back this initiative and encourage boroughs to move quickly, Londoners and visitors are ready to eat, drink and enjoy everything our great city has to offer.”

Emma McClarkin, CEO of the British Beer and Pub Association, said: “London wouldn’t be London without our fantastic pubs, so efforts to help the sector overcome the many obstacles it faces are welcome.

This is a positive first step to improve London’s licensing regime, and we look forward to working with the Mayor and the London councils to remove barriers that prevent pubs from doing what they do best – serving up great pints and a warm welcome to Londoners and visitors alike.”

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.

Marston’s Reports Strong Interim Performance, Signals Confidence for Year Ahead

Marston’s PLC, the well-known pub operator behind over 1,300 venues across the UK, has released a robust set of interim results that underline a positive start to the year – and offer a strong signal of momentum heading into the summer.

In the 31 weeks leading up to 3rd May 2025, like-for-like sales across Marston’s managed pub estate rose by 2.9%. Encouragingly, the group saw an even sharper upswing in the five weeks following the end of the reporting period, with like-for-like growth accelerating to 10.5%.

Despite around £50 million in disposals during the previous financial year, Marston’s reported total revenues of £427.4 million – broadly flat year-on-year (H1 2024: £428.1 million). However, underlying pub operating profit climbed significantly, increasing by over 20% to reach £63.3 million (H1 2024: £52.7 million), attributed to stronger trading, enhanced operational efficiency, and a continued focus on cost controls. Crucially, the company returned to profitability at the pre-tax level, with an underlying profit before tax of £19 million compared to a small loss of £0.2 million in the same period last year.

Chief Executive Justin Platt credited the strong first-half performance to Marston’s refined pub operating model, ongoing investment in unique venue formats, and advances in its digital transformation agenda. “This half has been about momentum, and our focus on delivering memorable guest experiences through a

refreshed pub strategy is paying off,” Platt commented. “We’re leveraging technology, developing our brands, and most importantly, providing great hospitality in communities across the country.”

Marston’s has also ramped up its event-led engagement strategy, using high-profile partnerships and seasonal occasions to draw in guests. Highlights from the first half include a collaboration with the film Paddington in Peru, and the launch of the “Cool Hand Cup” darts competition featuring current world number one and reigning world champion Luke Humphries.

Mother’s Day 2025 was a standout occasion, with food sales up 17% and drinks sales up 22% compared to the previous year. Over 60,000 roasts were served across the estate and sparkling wine sales were up 6%. The early May Bank Holiday also saw strong trade, with more than a million pints of draught beer poured.

Additionally, Marston’s recently launched a limited-edition food collaboration with Michelin-starred chef Tom Shepherd. Their “Best Ever Pub Pies” have been a hit, with more than half of the initial 12-week run selling through in just the first few weeks.

Looking ahead, the business remains optimistic. “We’re entering the summer months with real confidence,” said Platt. “Our teams continue to deliver exceptional service and hospitality, and we’re seeing that reflected in both our sales and guest satisfaction scores.”

Foster’s Launches ‘Proudly Aussie’

Foster’s, the iconic Classic Lager, has announced the launch of a ‘ripper’ new look. Rolling out across UK pubs and bars from May, the bonza rebrand pays homage to its roots and playful Aussie charm.

Following last year’s announcement of the exciting new sponsorship deal with the Professional Darts Corporation (PDC), Foster’s has brought even more buzz to one of the fastest-growing sports in the UK. Positioned at massive events like the legendary World Darts Championship and the Premier League Darts series, the recognisable but reenergised visual identity will appear across the on-trade at multiple consumer touchpoints, including bar founts and lenses, branded glasses, and new POS.

The revived branding reaffirms Foster's position as a distinctive and confident choice within the category, tapping into a growing consumer preference for familiar, timeless favourites. Classic Lager remains the largest beer category, responsible for one in three pints of Lager sold across the ontrade[1]. Delivering an affordable pint for the cost-conscious drinker, Classic Lager successfully delivers 50% more sales to an outlet than Premium Lager brands[2]. Foster’s is synonymous with Classic Lager and continues to be a consumer favourite on the bar.

By blending the light amber golden colour with medium malt character and vanilla notes, Foster’s

creates a delicate and balanced aroma of fruit hops. With an ABV of 3.7%, the lager brand is available across the on-trade in 50L and 100L kegs.

Zach Jordan, Senior Brand Manager at HEINEKEN UK, comments: “This redesign aims to strengthen the brand’s foothold in the Classic Lager category. First brewed in 1888, the new design blends Foster’s heritage with its position as a laid back, effortless, refreshing choice within today’s UK ontrade market. We’re really excited for both operators and consumers to engage with our new design and we’re ready to inject some Aussie positivity back into the bar.”

To celebrate the roll out of the rebrand, Foster’s is launching a brand new digital game that is set to drive further footfall and rate of sale. Consumers will have the opportunity to win a daily reward of a £180 bar tab or the ultimate prize – four tickets to the 2025 PDC World Darts Championship. Directed to the Foster’s website via POS in outlet or through social ads, participants will upload a photo of their Foster’s pint to be in with the chance to play the ‘Down Under Darts Club’ game and win big.

5 Energy and Cost-Saving Strategies

With rising cost pressures from increases to the National Minimum Wage, National Insurance contributions and business rates , energy and sustainability consultancy Advantage Utilities (www.advantageutilities.com) is urging hospitality businesses to take proactive action, offering five energy and cost-saving strategies which will ease the strain of ongoing economic challenges.

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

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

Calling on the hospitality sector to take swift and strategic action, Dr Crosby-Wrigley highlights five oftenoverlooked ways to reduce energy costs:

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

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

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

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

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

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

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

The Prince Of Wales, East Barnet Is Now Open

Award-winning Heartwood Inns has officially opened the doors of The Prince of Wales today to welcome in the East Barnet community.

In a ceremony officiated by the Mayor of Barnet, Tony Vourou, accompanied by the Mayoress, Mrs Caroline Vourou, the pub was officially opened to members of the public curious to explore what their new local has to offer. The honour of pulling the first pint went to Dan Tomlinson, MP for Chipping Barnet.

The pub, previously designated an asset of community interest, has undergone an extensive programme of refurbishment and extension to create a warm and welcoming pub infused with Heartwood’s warm and welcoming style.

With a combined total of 150 internal covers, the spacious bar provides a number of intimate spaces where guests can enjoy a drink whilst the newly extended dining room leads on to a sheltered garden with a further 55 seats.

Under the leadership of General Manager Rory McMonagle and Head Chef Ram Rana Magar, guests will be able to enjoy a seasonally changing, sustainably sourced menu in line with Heartwood’s three star rating from

Turn

the Sustainable Restaurant Association, the highest rating possible. A carefully curated drinks list, including local beers, can also be enjoyed by guests. To celebrate the opening of the pub, the team already have a full calendar of activities lined up for guests to enjoy over the coming weeks including a guided dog walk between 10am and 11.30am on Saturday 17th May followed by live music in the garden between 5pm and 7pm.

Councillor Dr Philip Cohen said of the opening: “We should thank Heartwood for investing in this wonderful old pub and doing such a fantastic refurbishment job, and thank the local community, in particular the East Barnet Residents Association and previous chair Rob White for supporting our campaign to save it. We dared to dream that The Prince of Wales could rise again when so many other pubs are closing, and thankfully the dream has come true. The new owners I know were impressed by the enthusiasm of local people to keep The Prince as a community hub and we as local councillors are delighted they will be able to enjoy its facilities for many years to come.”

Richard Ferrier, CEO of Heartwood Collection, said: “We are delighted to have been able to bring this much loved pub back to life and to restore it to its rightful place at the heart of the East Barnet community. We are also very grateful for the support that we have received and are very excited to be welcoming guests through our doors today.”

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

Jeremy Clarkson Opens Up About the Challenges of Entering the Pub Trade

Well-known broadcaster and farmer Jeremy Clarkson has spoken candidly about the unexpected complexities of launching his new Oxfordshire-based pub, The Hawkstone Arms (also known as The Farmer’s Dog), revealing that the experience proved significantly more demanding than he had originally anticipated.

Clarkson, whose name is now just as synonymous with agriculture as it is with motoring television, has been juggling multiple rural ventures since purchasing and running Diddly Squat Farm in the Cotswolds. However, the leap into hospitality brought with it a steep learning curve.

Speaking ahead of the launch of the latest series of Clarkson’s Farm, which premieres on May 23 on Prime Video, the 65-year-old shared insight into the pressures of preparing a pub for opening—particularly during one of the busiest periods of the farming year.

“When you’re a customer, running a pub seems straightforward—you order a pint, maybe a snack, and that’s that,” he said. “But being on the other side of the bar is a completely different story.”

Among the biggest challenges, Clarkson cited the maze of compliance and food safety regulations, as well as the difficulties involved in recruiting qualified staff—from kitchen roles to front-of-house. “Sourcing chefs, finding reliable wait staff—none of it’s easy. And that’s before you even start thinking about the day-to-day operations,” he explained.

The timing of the pub’s launch coincided with the summer harvest, adding further strain to an already full plate. Clarkson described a gruelling routine of managing pub-related issues during the day, followed by long nights transporting grain in a tractor

“I thought I could do both at once—get the pub ready for the Bank Holiday rush and handle the harvest,” he said. “It turned out to be more exhausting than I ever imagined. The stress levels were through the roof.”

The fourth season of Clarkson’s Farm is expected to delve deeper into both his pub and farm ventures, offering viewers a behind-the-scenes look at the realities of diversification in the rural economy.

Newcastle’s Newest Karaoke Bar Set To Reopen Following Transformation Refurb Of Over

The Singing Canary, Newcastle’s newest karaoke bar, is set to reopen to the public on Friday 30th May following a phenomenal investment of over £350,000 to transform the pub into a lively karaoke bar. The pub is located at the heart of Newcastle’s city centre and is part of Proper Pubs, the community wet-led operator division of Admiral Taverns, which operates more than 200 pubs across England, Scotland and Wales.

Behind the bar is passionate operator, Cuthbert Hackworth, who comes to The Singing Canary with a wealth of knowledge and expertise having grown up around the hospitality industry and forging his own career back in 2018. Over the last few years Cuthbert has gained invaluable experience working across several boutique venues, hotels, restaurants, nightclubs and community/town centre pubs and is committed to creating a thriving social hub where everyone can come together, feel welcome and enjoy the fantastic atmosphere.

To complete The Singing Canary’s new look, the pub will boast a total of eight, state-of-the-art flat screen televisions across both floors for a seamless karaoke experience along with a dedicated karaoke stage/DJ booth on the ground floor for those wanting to put their talent to ultimate the test!

To celebrate the reopening weekend, the pub will be hosting a jam-packed schedule of entertainment including an exclusive VIP night for family, friends and influencers on Thursday 29th May.

Cuthbert Hackworth, Operator of The Singing Canary, said:

“I am absolutely thrilled to be joining Proper Pubs to bring The Singing Canary to the heart of Newcastle! It’s been amazing working alongside the team to bring our vision for this incredible venue to life and I can’t wait to officially reopen it and show off its brand new look and all it has to offer.

The Singing Canary is already looking incredible and I’m confident that the fantastic selection of drinks and deals, combined with the great entertainment and service will be the key to cementing it as the go-to social hub of Newcastle.

I look forward to welcoming guests through the doors in a couple of weeks’ time for endless evenings of fun, laughter and of course – amazing singing!”

Going forward, the operator is also hoping to support several community initiatives and will start by fundraising to have a lifesaving defibrillator installed at the pub and collecting food to donate to the local foodbank.

Nikki Greenhalgh, Operations Manager - Proper Pubs, said:

“I’m absolutely thrilled that The Singing Canary will soon be reopening following such an incredible refurbishment, which also happens to be one of our largest investment projects to date.

This has been a really exciting journey for everyone involved and Martin Wood, Business Development Manager, and the entire team have done an incredible job at bringing this vision to life. It’s fantastic to see everything taking shape and I can’t wait to see the final result in two weeks’ time. In the meantime, we’re just working on getting those finishing touches in place ready to welcome customers back through the doors to see The Singing Canary buzzing with energy.”

London Tech Startup LoveBite AI Redefines the Dining

Experience with the World’s First AI Video Waiter

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

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

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

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

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

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

• Receive tailored recommendations, including restaurant-selected signature dishes, high-margin items, with the relevant videos automatically playing

By eliminating language barriers and providing instant access to videos of what’s on offer, the AI Video Waiter delights customers while easing staff workloads—offering a much-needed solution to staffing challenges in the hospitality sector.

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

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

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

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

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

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

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

“Guests are visibly excited when they see videos of the dishes” mentioned Umesh Uthaman, Manager of Masalchi, owned by Michelin star chef Atul Kochhar.

See the advert on page 7 or visit www.lovebiteai.com for further details.

Landmark Event Sees Sector Leaders

Urge Key MPs to Support Club Culture

The NTIA has worked with Parliament’s Committee on cultural policy, the Culture, Media and Sport Select Committee, on a set of roundtable discussions with electronic music industry leaders to drive action on a much neglected sector.

The sessions, held in London’s 15,000 capacity venue Drumsheds, will significantly raise the profile and understanding of electronic music in Parliament, primarily by informing the Committee’s priorities and ability to press Government on the culture’s value, and clear need for support.

The Committee is made up of cross-party MPs who formally hold the Government to account in Parliament. They will hear directly and honestly from core industry figures in light of continued unsustainable club closure rates and other pressing issues, among its opportunities.

Attendees include prolific DJs and producers such as Haai and SG Lewis, agents and managers of artists including Charli XCX and David Guetta, and a range of key figures from the sector reflecting the inclusivity core – and often unique – to electronic music culture.

These include performers, labels, radio, light and sound, clubs (from grassroots to larger), promoters, ticketing, festivals, agents, security, and local government.

On average, 3 nightclubs have closed per week in the UK, with a staggering 34% overall loss since November 2019. Now, new post-April tax rises from the Chancellor’s Autumn Budget threaten many more – with recent NTIA polls suggesting:

• 92% of nightlife businesses have already cut staff, operating hours, or essential investments, while

• 40% warn they will close within six months without urgent support

• While another 40% of venues are now looking to make job cuts – on top of the redundancies already made as we approached the new tax year

Informed by the sector, the NTIA is calling on Government to take urgent action to stem closures and support the UK’s once-thriving culture. These include recognising nightclubs and music venues as vital cultural and community institutions; proportionate taxation for grassroots spaces; and reforming licensing and planning to value culture.

The NTIA urges Government to modernise cultural policy and embed nightlife’s cultural, social and economic value within national priorities, supporting not just local economies, but the wellbeing, identity and vibrancy of communities across the country.

Michael Kill, CEO of the Night Time Industries Association (NTIA), said: “Electronic music is one of the UK’s most influential cultural forces, yet it remains under-recognised and under-supported by the Government. Clubs are the life and soul of the industry, vital incubators for talent, innovation, and community. They are the grassroots spaces where global stars are born and cultural movements take shape.”

We are at a critical juncture: venues are closing at an unsustainable rate, communities are losing vital cultural spaces, and the very foundations of our creative ecosystem are under threat. This isn’t just about nightlife, it’s about protecting jobs, youth culture, and the UK’s global reputation as a leader in music and creativity.”

“We are urging the Culture, Media and Sport Select Committee to give electronic music the platform and recognition it deserves as a serious cultural and economic contributor. With cross-party MPs now paying attention, there are no more excuses, the time to act is now.”

Dame Caroline Dinenage MP, Chair of the CMS Select Committee, said: “Electronic music and club culture are integral parts of our national identity, creative economy and social fabric. The evidence that the Committee hears today lays bare the scale of the challenges – but also the massive opportunities – facing this vital sector.

“Government must recognise and support this vital contemporary culture before we lose it. To do so would represent a huge cost to society. That means recognising nightclubs and venues as cultural and community institutions, delivering fair, proportionate support for grassroots spaces, and reforming licensing and planning to value and protect culture.

“Nightlife’s social, cultural and economic value – and electronic music specifically – must be recognised as national cultural priorities.”

Expansion in Store for Booker’s Drinks Division

Venus Wine and Spirits Merchants, is on course for expansion as it approaches its 12-month milestone as part of the Booker Group, following its acquisition in June 2024.

The on-trade drinks specialist is set to open a fifth distribution centre in Birmingham this summer as part of Booker Group’s strategy to bolster its on-trade beverage portfolio and grow its presence within wholesale and hospitality across UK regions. The Birmingham site follows the opening of a Greater Manchester depot in Eccles earlier this year, expanding Venus’ commercial footprint in the North West region.

Additionally, Venus is boosting its senior management team with the appointment of Peter Bridge as head of buying to develop its portfolio and expand its network of winemakers, spirits producers and international brewers. The company is also growing its wider team as it recruits for new additions to the field sales department and support in regional depots.

Andrew Yaxley, CEO at Booker Group, says: “Since we acquired Venus in June 2024, we’ve set out ambitious growth targets and this first phase is already reaping rewards and showing signs of success within the drinks space. The new Greater Manchester and Birmingham depots will enhance our reputation within these regional hubs and allow us to bring a whole host of premium drinks options to our hospitality customers, while investing in our long term strategies.

“With Venus, we’re now able to offer an unmatched food and alcohol proposition and a one stop shop

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.

solution for customers, underpinned by our delivered and in-depot services, price lockdowns and strong customer relationships.”

Neil Jewsbury, MD at Venus Wine and Spirits Merchants, says: “This is an exciting time for us as we’re scaling up and on course for expansion. The two new depots will allow us to expand our footprint nationally and bring our range of premium wines, spirits and beers to the lively hospitality scene in these regions and beyond. We’ve always got an eye on trends, and we know premiumisation is key within drinks.

“Thanks to our agility as an on-trade drinks supplier, we’ve gained good momentum and are cementing our position in the marketplace as a leading supplier of expertly selected, premium beverages. We serve bars, pubs and restaurants across the country, and we’ve set ambitious growth targets as we expand our team, broaden our portfolio and tap into the growth potential within the hospitality sector.”

Founded in 1975, Venus Wine and Spirits Merchants is a trusted name in the on-trade sector offering an extensive range of over 3,000 premium spirits, wines, beers and soft drinks. With around 150 employees, the business is renowned for its expertise, exceptional product range and commitment to quality and service. It has depots in Tottenham, Leeds, Bristol, Manchester and now Birmingham and manages its own fleets.

For more information on Venus Wine and Spirits Merchants plc, visit the website at www.venusplc.com

To find out more about Booker Catering, visit www.booker.co.uk

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

– Celebrating 15 Years of Manufacturing with Adelphi

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

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

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

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

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

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

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

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

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

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

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

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

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

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

This European Country Charges Tourists to Breathe – Literally,” Warns Travel Expert

Sunshine taxes, clean air fees and cruise charges – the bizarre hidden costs catching out holidaymakers

As millions of Brits prepare for summer getaways, experts are warning of an unexpected cost creeping onto hotel bills across Europe –the ‘tourist tax’.

Often dressed up as “eco fees” or “sustainability charges,” these taxes are quietly added to nightly stays – and in some cases, just visiting a city for the day could cost you money. The team at Crypto Casinos has revealed the 15 quirkiest, most surprising tourist taxes in Europe,including one country where you’re essentially charged just for breathing clean air.

“You might think you're getting a great deal on flights or hotels, but these hidden taxes can add up fast,” says [Spokesperson Name], travel

and consumer finance expert at Crypto Casinos “They sound harmless – ‘air tax’, ‘eco contribution’, ‘sojourn fee’ – but they can easily cost families £100+ extra per trip.”

IT’S NOT JUST HOTELS

ANYMORE…

Venice’s €5 Day Visitor Tax now applies even if you’re not staying overnight – a world first.

In Amsterdam, you’ll be charged extra for “air” on top of a percentage-based hotel fee.

Cruise passengers in Spain and Italy are now facing per-hour port taxes in addition to regular city levies.

And while some of these charges are modest on their own, they add up fast – particularly for families or longer trips.

WHY THESE TAXES EXIST

Local governments argue these levies are needed to tackle overtourism, fund environmental projects, and preserve historic sites. But with branding like “clean air fee” and “sustainability tax,” many travellers are left feeling they’re paying for things they assumed were free.

METHODOLOGY:

All tourist tax data was collected in May 2025 from official tourism board websites, city council pages, and verified travel sources.

Prices are based on standard adult rates and converted to GBP/EUR where applicable. Additional charges (such as per-person, per-night or per-entry fees) were included where publicly available. Data may vary slightly based on season, accommodation rating, or traveller nationality.

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

Bristol Hoteliers Hope A Bright Summer Lies Ahead

Hoteliers in Bristol are cautiously optimistic their businesses will enjoy a brighter summer after a challenging start to 2025.

The increase in the minimum wage coupled with a rise in employer’s National Insurance contributions placed further strain on hospitality businesses.

But the Bristol Hoteliers Association (BHA) says the outlook for the next few months is stronger and that the market seems to have overcome a nervous start to the year.

BHA Chair Adam Flint said: “We’re still expecting to see some continued strain on our Average Daily Rate but we are anticipating stronger weekends as we enter summer.

“Last year’s European football championships seemed to draw people away from the city but we’re hopeful they will return this year.

“July is already benefitting from the Cardiff concert by Oasis, with

fans booking Bristol accommodation as an overflow from the Welsh capital.

“We also have the Bristol Harbour Festival in July, which is always good for business and in August we’re delighted to see the return of the Bristol International Balloon Fiesta, which shines a global spotlight on the city.

“The traditional summer upturn in trade should be extended into September this year, thanks to Bristol hosting two quarter finals and both semi-finals of the women’s rugby world cup.

“Securing such a prestigious sporting event like this is a welcome vote of confidence in the city, its facilities, its ability to host worldlevel events and, of course, have the appropriate accommodation to support them.

“Many hospitality businesses are still facing many challenges, but there is clear cause for some cautious optimism as we head into this summer and beyond.”

LittlePod's Product of the Month for May... Organic Coffee Extract

responsibly-sourced coffee beans from Colombia, LittlePod's organic coffee extract is a high-quality product that packs quite a punch...

Popular with home bakers, professional chefs and food manufacturers, especially those who make milkshakes and ice creams, this bold natural extract has a multitude of uses and can be added to give depth and flavour to dishes both sweet and savoury. Wonderfully-rich, a little goes a long way!

Did you know...?

• Coffee and vanilla are perfect partners – growing naturally together in tropical forest environments and complimenting each other in kitchens all over the world.

• LittlePod's delicious coffee extract is organic and kosher-certified, gluten free and suitable for vegans. Pair with LittlePod vanilla and chocolate to make tiramisu. Yum!

• With home brewed and personalised coffee becoming increasingly popular, more people than ever are experimenting with flavours and seeking innovative ingredients.

• Our versatile coffee extract is perfect for flavouring pastries, desserts, sauces and more. It can even be added to coffee itself to give a more luxurious and intense taste!

• Consumers are becoming more interested in the ethical credentials of their coffee. LittlePod are winners of the King's Award for Enterprise (Sustainable Development). For wholesale and trade customers, please contact us at sales@littlepod.co.uk or call 01395 232022

Tourism’s Importance To Social Cohesion And Wellbeing Highlighted In New Research

New research published by VisitEngland demonstrates the positive cultural and social impacts that tourism has on local communities across the UK.

The report – ‘The Social Value of Tourism’ – found significantly higher levels of community pride, sense of wellbeing and social cohesion amongst residents living and working in areas frequented by both domestic and international visitors.

People living in tourism areas were 23% more connected to their communities. 58% of residents surveyed in these destinations felt connected to their community compared to 35% elsewhere. Those living and working in tourism areas (called ‘host communities’ in the report), were also more likely to be proud of their local area with sense of pride-in-place scoring 12% higher overall than in ‘non-host communities.’

The research, which considered a range of social and cultural measures, also found that almost 80% of people surveyed felt more positive after travelling in the UK and more than 70% felt healthier or more replenished after their trip.

VisitEngland CEO Patricia Yates said: “We already know how tourism drives economic growth for communities. With ‘The Social Value of Tourism’ report we can now also evidence how tourism improves wellbeing and social cohesion for both visitors and residents alike, as well as boosting employment opportunities, social mobility and improving local infrastructure.

“As this report demonstrates, tourism’s true value extends much broader than its economic benefits, creating connected communities where people want to live, work and visit and enriching community life.”

Looking at jobs and career development, tourism was found to provide employment for people from a wide range of educational backgrounds and to offer strong apprenticeship opportunities for young people, especially in rural and coastal communities. Eightyfive per cent of tourism/leisure apprenticeships were undertaken by those aged 24 and under compared to 52% across all sectors.

Tourism also improved access to culture, green spaces and local businesses, with more than half of host community residents living within five miles of these amenities compared to longer distances elsewhere. High footfall tourist areas also had examples of expanding bus and rail services benefitting both residents and visitors.

The report, produced by Public First for VisitEngland, is supported by 14 case studies from destinations which consider a range of social, cultural and community impacts of tourism locally and regionally. From growing the visitor economy in the North East to the value of national parks to the cultural impact of Eurovision 2023, the case studies showcase tourism’s social value through the lens of local communities.

Tourism is one of England’s largest and most valuable industries, generating about £76 billion annually for the economy in domestic visitor spending.

Bradford Community Pub Set to Reopen Following Transformational Refurbishment of Almost £300,000

The Smiling Mule, a traditional village pub in Lower Fagley, Bradford, will officially reopen on Sunday 1st June following an investment of £290,000 from community pub company, Admiral Taverns. This transformational refurbishment will breathe a new lease of life into the pub and enable licensee, Paul Sinclair and his wife Michelle, to further cement it as the go-to community hub for local residents. Internally, the pub will be completely revamped to include brand new fixtures, fittings, furniture and flooring throughout, to elevate the overall look and feel of the pub whilst retaining all the character of its original, 1900s features which include two open-fires and stone walls. In addition, as part of the refurbishment The Smiling Mule’s existing games room will be refreshed to feature a brand new pool table for the more competitive customers to enjoy.

Paul Sinclair, Licensee of The Smiling Mule, commented: “I’ve loved every second of my time here at The Smiling Mule so far and I’m really looking forward to seeing the finished results of this incredible refurbishment. This is such a special local pub with so much potential and I

feel confident that this investment will help me to continue offering the community a thriving social hub that offers great value and brings people together.”

Upon reopening, the licensee will run an exciting schedule of regular entertainment including live music evenings every two months as well as pool, darts and dominoes teams. Going forward, Paul is also hoping to continue his fundraising efforts for MacMillan Cancer Support which he has been hosting frequently since joining The Smiling Mule and has so far raised £1,000.

Ian Lester, Business Development Manager at Admiral Taverns, added: “I’d like to thank Paul for all his hard work at The Smiling Mule to date and for his support in helping us to bring this refurbishment to life. The pub is looking absolutely incredible already and we’re just working on getting those final finishing touches in place ahead of officially reopening in June. On behalf of myself and the everyone at Admiral Taverns, I’d like to wish Paul, Michelle and the team the very best of luck with the relaunch and every success for the future.”

Prezzo Unveils New Brand Identity And Investment To Mark 25 Year Milestone

The new management team at Prezzo led by new CEO James Brown has unveiled a new name, a new brand identity, the launch of wide-ranging restaurant refurbishment programme as well as a refreshed and revitalised food and drink menu.

The transformation programme coincides with a celebration of the brand’s 25th anniversary, as one of the UK’s most-loved Italian restaurants, and will ensure the 96-strong group is ready to serve Britain as the ‘Home to the Italian Classics’ for the next quarter of a century.

The first iteration of the relaunched and reinvigorated brand – which will now be known as Prezzo Italian.

The move signals a new chapter that is designed to protect and preserve what makes Prezzo Italian great, whilst recognising the opportunity to elevate and modernise the brand, the restaurant environments and the core menu.

The transformation programme will seek to establish a differentiated

position in the UK restaurant market for Prezzo Italian, with a fresh and modern look.

Commenting, James Brown, CEO of Prezzo Italian, said: “This new chapter is about more than just a new name and design, it represents an important and pivotal milestone in our journey to make Prezzo Italian the standout choice for your go-to Italian meal. With this relaunch, we want to build on success of the past 25 years, ensure we continue to deliver an outstanding guest experience for many more years to come, and reaffirm our position in the market as the ‘Home of the Italian Classics’.”

Brown added: “Over the past six months we have formed a new leadership, delivered many strategic changes across our central office support function, simplified our operating structure and optimised our menu and drinks offering. I am delighted with the output of this new team, and we are excited to open the doors of our first new era Prezzo Italian restaurant in Kensington.”

Chefs' Buyers Guide

Booker Price Locks Over 700 Products To Support Caterers This Spring

50 new products also launch as part of the wholesaler’s Spring Catering Guide

Booker continues with its commitment to supporting the food hospitality industry, by price locking over 700 products in its Spring Catering Guide.

With a mix of established favourites and new and seasonal offerings, the 50-page spring guide is designed to help caterers save more, make more, and stay ahead of the competition.

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

New seasonal options include a Peach Bellini Meringue Roulade, Sidoli Tarte au Citron, Chipotle Shakshuka, and Burrata with Roasted Tomatoes - perfect for spring menus. In

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

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

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

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

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

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

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

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

Sources/References:

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

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

time for Mother’s Day celebrations, the guide also includes an Afternoon Tea option –featuring mini Victoria sponges, petit fours and macarons at £2.66 per serving – and seasonal lamb offers from Booker’s award-winning Blackgate meat range. 50 new lines include exclusive products in key categories like chicken, bites, desserts, sauces, American sodas, coolers and iced teas. It also covers spirits and premium beverages from Venus Wine & Spirits Merchants – now part of the Booker Group and celebrating 50 years in the industry, Venus’ proposition offers a wider range of choice for caterers.

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

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

See the advert on the facing page for more information.

Only Fresh and Natural Ingredients

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

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

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

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

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

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

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

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

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

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

Chefs' Buyers Guide

TUGO - Innovative Food Solutions

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

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

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

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

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

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

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

LittlePod’s Campaign for Real Vanilla Celebrates 15 Years

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

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

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

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

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

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

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

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

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

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

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

Riso Gallo - Sensationally Sustainable!

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

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

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

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

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

Fairfax Meadow

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

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

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

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

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

www.risogallo.co.uk

can rely on.

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

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

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

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

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

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

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

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

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

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

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

WHY CHOOSE ROBERT'S DORSET?

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

• Delicious snacks to delight your customers.

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

• Convenient ordering options, whether online or by phone.

• Handcrafted products made in beautiful Dorset, England.

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

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

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

• All our ingredients are of the highest quality.

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

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

See the advert on page 5 for further information.

“Pork Scratchings Can Be Healthy Too!’’

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

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

ADAPT AND CHANGE

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

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

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

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

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

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

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

MOVING WITH THE TIMES

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

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

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

THE OVERALL MARKET HAS SEGMENTED…..

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

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

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

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

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

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

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

www.snackbrands.co.uk

brian@snackbrands.co.uk

0114 2881520

It’s a REAL-ly BIG DEAL!!!

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

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

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

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

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

Upload your receipt and be entered into the monthly draw.

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

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

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

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

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

• Great Taste Award winning pork scratchings

- Midland Snacks, the ultimate and traditional pub snack

• Golden Wonder fully-flavoured crisps – the iconic favourites

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

• Marmite Crisps – your customers will LOVE these moreish crisps

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

Innovative and Powerful Next Generation Cloud

POS and Label Printing

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

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

Star TSP143IV X4 and TSP143IVSK X4

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

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

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

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

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

Next Generation Cloud POS solutions

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

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

Linerless labelling

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

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

Sustainability

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

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

Investment in advanced technology

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

Food Safety

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

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

FOOD SAFETY COMPLIANCE WITH IOT

By Matt Smith, Director of Customer Operations

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

ADVANCED PREDICTIVE ANALYSIS WITH AI

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

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

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

STREAMLINED COMPLIANCE PROCESSES WITH AUTOMATION

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

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

ADAPTING TO NEW REGULATIONS

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

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

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

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

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

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

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

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

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

Outdoor Spaces

Why Bistro Style is an Enduring Classic

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

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

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

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

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

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

Eclipse Furniture

Website: www.eclipsefurniture.co.uk

Telephone: 01452 336 520

Email: sales@eclipsefurniture.co.uk

New Outdoor Ranges from ILF

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

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

More STOCK ranges coming soon please check the website.

www.ilfchairs.com/terry.kirk@ilfchairs.com

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

Divided into Contemporary seating, Upper Class, Lounge Seating, Period Seating, Outdoor seating and tables plus Indoor Dining & Coffee height wood tables, creating a great selection of products to view

at your leisure.

Most made to order indoor seating and indoor wooden table bases and tops can be finished to any customer specification. Outdoor items offer a variety of colours within the same product style.

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

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

Outdoor Spaces

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

•

Spring Into Action With A Mobile Coffee Service

coffee at wide-ranging outdoor venues.

Fracino’s 1, 2 & 3 Group Contempo and Retro Dual Fuel coffee machines can operate using bottled LPG gas and a 12v battery & inverter

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

The Dual Fuel range provides all the key features of Fracino’s standard electric systems – such as premium build quality and a long, reliable and cost-effective ownership experience. The large capacity boilers fitted

to each of the different models provide copious volumes of hot water and powerful steam for excellent milk frothing results – all day long. Innovatively, the equipment is also fitted with a standard electric heating element as well - to allow the user to quickly and easily switch to mains power supply operation whenever the location permits.

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

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

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

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

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

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

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

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

Elevate Your Alfresco Dining Experience As You Save On Outdoor Furniture

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

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

Alternatively, why not opt for a similar stackable con-

with

of the

and

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.

Cleaning and Hygiene

Hygiene First: Why Cleanliness Is the Cornerstone of Hospitality Success

In the bustling world of hospitality, first impressions are everything—and cleanliness speaks volumes. Whether you're running a boutique hotel, a busy pub, or a fine-dining restaurant, the cleanliness of your establishment is one of the most visible and crucial indicators of your commitment to guest care. A clean and hygienic environment fosters trust, encourages repeat business, and bolsters your reputation. It’s not just about aesthetics; it’s about safeguarding health and ensuring your business thrives in a competitive and often highly scrutinised market.

THE BUSINESS CASE FOR HYGIENE

Hygiene matters in hospitality because it directly impacts guest satisfaction and your establishment’s reputation. In today’s digital era, guests share their experiences widely through review platforms like TripAdvisor and Google. A single negative review mentioning poor hygiene can deter potential customers and erode years of hard-earned credibility. Worse still, it can have an irrevocable impact on your brand, especially if photos or videos are shared online.

Furthermore, poor hygiene isn’t just a reputational issue—it’s a health risk. Unsanitary conditions can lead to the spread of bacteria and viruses, causing illnesses among guests and staff. This can lead to temporary closures, loss of income, and even legal action. In short, the cost of neglecting hygiene far outweighs the investment needed to maintain it.

COMPLIANCE AND THE LAW

In the UK, hospitality businesses must adhere to strict hygiene laws under the Food Safety Act 1990 and comply with local authority environmental health standards. Failure to meet these obligations can result in fines, closures, and even prosecution. The Food Standards Agency (FSA) operates a hygiene

rating scheme that is publicly visible, local newspapers regularly report on hygiene ratings for businesses, often highlighting poor ratings, and a low rating can deter potential guests before they even walk through the door.

Operators should keep up to date with any regulatory changes and ensure that hygiene audits, safety data sheets, and risk assessments are current and properly documented.

SAFETY

FOR GUESTS AND STAFF

Cleanliness is also a fundamental aspect of ensuring the safety and wellbeing of both guests and staff. Regular disinfection of high-touch areas, proper handwashing facilities, and pest control are not optional—they're essential. Hygiene should be ingrained in the culture of your establishment, with staff empowered to report issues and suggest improvements.

Ensuring that all team members understand the importance of their role in hygiene can foster a collective sense of responsibility, which improves outcomes and morale.

REPUTATION, TRUST, AND LOYALTY

Trust is hard-earned and easily lost. A guest who experiences a pristine, well-maintained venue is far more likely to return, leave a positive review, and recommend your business to others. Conversely, a guest who sees grime in the toilet or mould around a shower tray may never come back— and will likely let others know.

Building a reputation for cleanliness can set your establishment apart. It reassures guests, builds loyalty, and demonstrates professionalism. Think of hygiene not just as a regulatory requirement, but as a key pillar of your brand.

BEST PRACTICE GUIDELINES FOR OPERATORS

To help maintain high standards of cleanliness, here are some best practices for hospitality businesses:

Implement Clear Cleaning Schedules: Assign tasks, set frequencies, and display checklists for visibility and accountability.

Use the Right Products: Ensure that cleaning agents are suitable for the surfaces and environments in which they're used, and that staff are trained in their application.

Invest in Staff Training: Regular training ensures everyone understands hygiene protocols and keeps up with new requirements.

Conduct Regular Audits: Internal hygiene checks help spot issues before guests do.

Maintain Equipment and Facilities: Cleanliness includes maintaining equipment like fridges, dishwashers, and HVAC systems.

Encourage Personal Hygiene: Staff should be provided with uniforms, handwashing stations, and policies around personal cleanliness.

Have a Crisis Response Plan: In the event of a hygiene incident, have a clear plan to manage the situation swiftly and transparently.

FINAL THOUGHTS

In hospitality, perception is reality. Guests often equate cleanliness with care, safety, and quality. Upholding high hygiene standards is not just a regulatory obligation—it’s a business imperative. By investing in cleanliness, you’re investing in your reputation, your staff, and your guests.

In the court of public opinion, there are no appeals—so make cleanliness your strongest defence.

Rotowash - Sustainable and Efficient Cleaning

Rotowash machines are among the most robust and efficient floor cleaners available in the UK. Designed to handle all flooring types, they vastly outperform traditional rotary machines. Their patented brush system reaches deep into uneven surfaces like grouted tiles, studded rubber, matting, and even escalator steps, while also excelling on flat floors such as vinyl, wood, and terrazzo. On carpets, they clean, lift the pile, and leave the surface dry in minutes.

Health and safety is central to our approach. We provide free training to all operators for the machine’s lifetime to ensure safe and effective use, protecting both users and the machine’s longevity. Our SafeContractor SSIP accreditation reflects our commitment to high safety standards.

Rotowash machines are also extremely environmentally conscious, using up to

90% less water and chemicals than conventional alternatives making them a sustainable choice for any business.

Our customer relationship doesn’t end at the point of sale. Through our dedicated service department and nationwide team of engineers, we offer a Preventative Maintenance Agreement (PMA) that includes planned service visits every five months and covers callouts and labour for emergency repairs.

Looking ahead, we have undergone a recent digital transformation, adopting online purchasing and smart innovative online tools including an interactive savings calculator to help businesses to make more informed, cost-effective decisions.

For further information visit www.rotowash.com or see the advert below.

Mitigate Fire Risk Through TR19® Grease Compliance

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

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

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

Jangro’s

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

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

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

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

Benefits of Steam Cleaning In The Hospitality Sector

ntrl Range Delivers Sustainable Hygiene for Hospitality

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

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

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

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

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

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

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

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

Kitchen Equipment and Fit Out

Designing for Success: The Key Components of a High-Performance Commercial Kitchen

Your kitchen is the busy, beating heart of your business. Whether you're running a high-end hotel, a cosy pub, a buzzing restaurant, a late-night takeaway or a street food pop-up, your kitchen’s layout, equipment, and workflow will ultimately determine your success. Getting the basics right isn’t a luxury—it’s a necessity.

A well-planned kitchen not only supports efficiency and safety but also underpins the quality of your service and the satisfaction of your customers. Let’s break down the essential elements of a commercial kitchen fitout and explore how smart design choices can future-proof your hospitality operation.

1.

FLOORING: YOUR FIRST LINE OF DEFENCE

The foundation—quite literally—of your kitchen starts with the flooring. It must be non-slip, easy to clean, resistant to heat, chemicals, and constant footfall. In a commercial environment, the floor takes a beating, so investing in the right material can save you from future repair costs and compliance headaches. Resin and safety vinyl are popular choices, and importantly, all flooring should have adequate drainage and coving to help maintain hygiene standards.

2. DELIVERY AND STORAGE: SMOOTH STARTS BEGIN HERE

Receiving deliveries efficiently and safely is the first step in food safety. Designated delivery areas, ideally with direct access to storage spaces, reduce cross-contamination risks and bottlenecks. Dry, chilled, and frozen goods should have clearly separated storage zones with appropriate shelving and racking. Labelled zones, firstin-first-out (FIFO) systems, and clear signage all contribute to smooth, safe operations.

Smart storage doesn’t just improve safety—it also helps your team work faster, waste less, and manage stock more effectively.

3. FOOD PREP AREAS: CLEAN, ORGANISED, AND STREAMLINED

Food preparation areas must be clearly separated according to function—meat, fish, vegetables, dairy, etc.— to minimise the risk of cross-contamination. Surfaces should be made of non-porous, easy-to-clean materials like stainless steel, and sinks should be appropriately designated for food prep or handwashing.

Workflow is key: prep stations should be located in close proximity to storage and cooking areas, with enough space for multiple staff to work without compromising safety or speed.

4. COOKING STATIONS: FIREPOWER MEETS FUNCTION

The heart of the operation lies in the cooking line. This should be configured with maximum efficiency in mind—grouping equipment based on cooking methods (e.g., grills, fryers, ovens) and arranging them so chefs can move fluidly without blocking each other.

Modular cooking units are gaining popularity for their flexibility, and energy-efficient appliances can reduce your carbon footprint while saving on utility bills. Ensure all appliances are installed with adequate clearance and that safety measures, such as automatic shut-offs and flame-failure devices, are in place.

5. FOOD WASTE AND CLEANING STATIONS: HYGIENE STARTS HERE

Effective waste management is a must. Cleaning stations should be equipped with commercial-grade sinks, dishwashers, and clearly labelled bins for general waste, food waste, and recyclables. Cleaning supplies should be stored in designated areas away from food storage or prep zones.

Encouraging a clean-as-you-go culture can reduce downtime and keep standards consistently high. The right equipment—like pre-rinse spray arms, grease traps, and efficient dishwashers—makes daily maintenance faster and easier.

6. SERVICE PASSES AND HANDOVER ZONES: KEEP THE FLOW GOING

Service areas should act as a seamless bridge between the kitchen and front-of-house. Heated gantries, passthrough shelving, and ticket rails help keep operations orderly and ensure food reaches guests hot and fresh. Clear visual and physical separation between dirty return zones and clean service areas reduces risk and confusion during busy shifts.

7. VENTILATION AND EXTRACTION: OFTEN OVERLOOKED, ALWAYS ESSENTIAL

Poor ventilation can turn your kitchen into a hazard zone. A properly designed extraction system removes heat, grease, smoke, and odours, creating a safe and comfortable working environment. It also helps maintain compliance with health and safety regulations and fire prevention guidelines.

Investing in a quality ventilation system also prolongs the lifespan of your equipment and reduces maintenance costs. Don’t forget to schedule regular filter changes and system deep cleans—it’s not just a hygiene issue; it's a legal one.

SMART DESIGN EQUALS SUSTAINABLE OPERATIONS

The most successful kitchens are those where every element—design, equipment, and workflow—works in harmony. From flooring to food prep, ventilation to waste management, each decision impacts safety, speed, and service. And as labour costs rise and environmental concerns grow, operators who design for efficiency and sustainability from the ground up will enjoy long-term gains.

Fit-outs are an investment, not an expense. Done right, they reduce stress, increase productivity, and contribute directly to customer satisfaction. It’s not just about how your kitchen looks—it’s about how well it performs.

Thinking of a kitchen upgrade or a full fit-out? Work with specialists who understand the specific needs of the UK hospitality sector, and make compliance, efficiency, and future growth the pillars of your project. Because in hospitality, a great kitchen doesn’t just serve food—it serves your whole business.

Focus On Blue Seals New Induction Technology

Blue Seal Ltd are very mindful of the future equipment requirements for efficiency, carbon footprint and sustainability, with this ever-changing food industry and the cost of gas and electric usage.

We currently produce a new range of free-standing & bench models of heavy-duty induction hobs with two or four zones. Each hob has the versatility of 3.5KW or 5Kw round zone generators for focussed power or 5kw power full area zones to accept multiple pans across the cooking area. The induction technology is incredibly responsive, with hardened 6mm thick glass cooking surfaces.

into the general commercial kitchen environment, however the big energy savings and high efficiency far outweighs the cost of changing the cookware and initial higher cost outlay for the product. This cost will no doubt reduce and become more competitive as the trend & demand for induction manufacture inevitably increases. Induction equipment also avoids the additional very costly legislation requirement involved with gas canopy extraction/make up air and interlock systems.

Blue Seal R&D are conscious of the ever-increasing demand for induction product, and we are in the process of launching our new induction- convection ranges, and wok induction hobs.

Many commercial chefs are trained at college with gas appliances and do love the instant heat & control of gas. However, they are slowly breaking this habitual comfort and being convinced to make the change, once they experience using Induction, the fantastic responsiveness, instant heat direct to the pan & superb controllability, speaks for itself.

The induction technology lends itself to a myriad of concepts, especially QSR restaurants where they need quick heat up on demand, which is also remarkably simple for the operator to use and maintain.

The feature benefits of induction far outweigh the initial out lay, which is currently still relatively high for commercial heavy-duty product. Induction for prime cooking is still relatively fresh to be accepted

When you compare the efficiency of using induction over gas, the induction is at approx. 90% efficient compared to approx. 45% efficiency for gas. This is achieved by the magnetic fields heating up the entire surface of the cookware with virtually all of the energy transferred into the pan. Where gas disperses the heat, licking around the sides of the cookware more so, losing energy into the ambient air around the pan.

Using induction massively reduces heat transfer into the air flow, lowers the overall temperature in the kitchen promoting a more comfortable working environment, as well as the practicality of a simple wipe down of the glass cooking area at the end of a shift, which is very appealing to an operator. The appliances are much safer to use, reducing injury potential as well as being very simple to service & maintain.

David Chesshire

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

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

Kitchen Equipment and Fit Out

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

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

COMMITTED TO SUSTAINABILITY

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

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

Tel: 07790 612911

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

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

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

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

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

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

This digital system tracks and documents tempera-

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

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

Visit home.liebherr.com for further information.

Frying Ranges

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

“Fundamentally, the device increases the lifespan of the oil, and this means a cost reduction of around 30%

to the business because we now change the oil every eight days instead of five days. And on top of that, we're obviously helping our environmental footprint because we now use less oil. Excellent quality food is key to the group brand here at Almond Family Group of Pubs.”

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

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

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

Kitchen Equipment and Fit Out

Fridge Seals Direct

Fridge Seals Direct

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

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

From restaurant kitchens to food warehouses - we have experience in dealing with fridge & freezers of all sizes and scales. To learn more about fridge seals, be sure to

explore our range of extensive guides on how to replace a refrigerator door seals.

Otherwise, find your specific guides in how to identify, measure, install or maintain your fridge or freezer door seal.

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

Try us out, order your door gaskets from us and discover a better way to do business.

We are here to help you.

www.fridgesealsdirect.co.uk

Your New Kitchen Assistant Is Here...

COMBI OVEN

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

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

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

EXTENDED WARRANTY

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

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

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

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

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

KDE Catering Equipment: Your Trusted Partner in the Catering Industry

KDE Catering Equipment is a leading independent supplier of commercial catering equipment, providing sales, service, and installation with unmatched expertise. Serving a wide range of sectors—including hospitals, hotels, pubs, restaurants, takeaways, schools, nursing homes, and coffee shops—KDE ensures tailored solutions for every budget and requirement.

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

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

In addition to its extensive product range, KDE stands out for its customer-focused services, including overnight delivery on most products. This ensures businesses can quickly access the equipment they need to keep opera-

tions running smoothly, minimizing downtime and maximizing productivity.

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

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

UK’s official Importer of Stierlen Dishwashers

Tel: 01422 524800

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

QUOTE CLH10 FOR 10% DISCOUNT OFF YOUR FIRST ORDER

See the advert on page 5 for details.

• Be ready for your inspections

• Damaged fridge seals are unhygienic

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

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

• Next-day delivery service

• Discounted prices on large orders

Kitchen Equipment and Fit Out

WAM Engineering Services

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

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

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

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

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

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

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

• Emergency Repair

• Servicing & Maintenance

• Installation

• Equipment Sales & Hire

• Kitchen Design & Projects

• Annual Compliance Testing & Certification

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

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

Caterquip - Specialists in Ventilation Systems

Anniversary this year.

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

They have strong relationships with all leading kitchen equipment suppliers, and they offer a kitchen

How to Effectively Maintain a Waste Water Pumping System

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

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

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

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

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

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

assembled and the mains power switched back on.

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

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

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

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

Caterquip Ventilation Ltd is proud to be celebrating their 25th

Kitchen Equipment and Fit Out

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

See the advert on page 19 for more products.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Mitigate Fire Risk Through TR19® Grease Compliance

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

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

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

Design and Refit

Magicman - Repair, Renew, Restore

appearance of your hotel is of paramount importance when inspiring confidence and delight amongst clientele. You have earned your name and now want to maintain your position and reputation.

Multi-award winning, and with over 30 years’ experience in specialist restoration, Magicman are the first choice for

Need a Quick Washroom Upgrade?

Rearo, a leading UK manufacturer and supplier of laminate surfaces, offers a wide range of high-quality cubicles for most washroom environments. Their products prioritise privacy, durability, and style, catering especially to hospitality and leisure.

Rearo is committed to sustainability, sourcing timber from FSC-certified forests and operating closed loop waste management. Their commercial team provides expert support, including site measurements, specifications, and design assistance.

Rearo's cubicles, new for 2025, range from the luxurious timelessness of Triumph, through Elevate’s modern cubicles with both height and privacy, to Enhance, which offers a wide range of décors to suit individual preferences, and Aspire’s made-to-measure cubicles for quick delivery - ideal for budget-conscious projects.

Finally, RapidFit offers off-the-shelf cubicles and IPS for fast and efficient installations.

Rearo's RapidFit is the perfect solution for fast, easy, and stylish washroom transformations. Designed to meet tight deadlines, our off-the-shelf RapidFit range offers a variety of toilet cubicles and vanity units.

Why Choose RapidFit?

• Speed: Quick and easy installation with flat-pack cubicles.

• Style: A range of high-quality laminate finishes to suit any aesthetic.

• Accessibility: Colours and textures chosen to comply with The Equality Act.

• Durability: Options for both light and heavy-duty use. Contact your local fitter, joiner, or plumber to request free sample packs and design assistance. Or order your RapidFit washroom directly today. commercial@rearo.co.uk www.rearocommercial.co.uk

Design and Refit

Oorja, London - Designed & Built by Adan’s Hive Ltd

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

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

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

Oorja is more than just a

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

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

Update Your Venue With Stunning New Table Tops

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

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

Of course the natural beauty of solid wood will

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

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

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

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

Elevate Your

Have you recently taken over premises, just fancy a change or need to replace your tired old fixed seating and fixtures? At Drakes, we can help you realise your dreams with our bespoke furniture design service. Every week we build new tailor-made furniture up and down the UK, working with owners to come up with design concepts for fixed seating, booths and even bars and fixtures.

We can take ideas from you, or your interior designer, or we can design something ourselves, all done efficiently, with professional quality and on time within budget.

Our service provides a unique opportunity to make your establishment stand out from others and add additional comfort for your customers. ABOUT DRAKES BAR FURNITURE

Whether

at competitive prices.

Got you interested? We are available for a chat Monday – Thursday: 9.00 am > 4.00 pm and Friday: 9.00 am > 12.00 pm on 01422 839 690. If you prefer, email us at sales@askdrake.com, and of course please visit our website www.askdrake.com to see some of our range and past work. We are also available on Facebook and Instagram, just search for Drakes Bar Furniture and give us a follow!

We have been providing bars, pubs, restaurants, cafes, clubs, and hotels with high-quality furniture and fixtures for decades. We employ over 15 joiners, upholsterers, polishers and designers who are capable of installing fixed seating and bespoke joinery, new bars and full refurbishments, or simply making stools for the front of the bar, or providing quality tables that last. Our dedicated team are either time-served officially trained craftsmen or externally based professionals.

HASSLE-FREE FURNITURE SOURCING WITH UNBEATABLE VALUE

At Dining Chairs UK, we believe in making commercial furniture buying as simple and stress-free as possible. Our vast selection of in-stock items means you can furnish your establishment quickly, without long lead times. Plus, with our competitive pricing and quick delivery options, achieving the perfect look for your business has never been easier.

We’re so confident in our pricing that if you find the same product at a lower price elsewhere, we won’t just match it—we’ll strive to beat any like-for-like quote. This commitment to affordability ensures that your business gets the best value without compromising on quality.

SUPPORTING THE HOSPITALITY INDUSTRY WITH RELIABILITY AND EXPERTISE

Tailored Solutions to Bring Your Vision to Life

We understand that every venue is unique. That’s why we offer tailored solutions to match your brand’s identity and aesthetic vision. Our expert team works closely with business owners, designers, and hospitality professionals to source and specify furniture that seamlessly blends style, durability, and functionality.

With years of experience supplying contract furniture to the hospitality sector, we understand the unique demands of high-traffic commercial environments. Our furniture is built to withstand daily wear and tear while maintaining its visual appeal, ensuring a lasting investment for your business. From classic designs to contemporary styles, our collection caters to a diverse range of hospitality settings, helping you create an inviting atmosphere that keeps customers coming back.

For more information, visit www.diningchairsuk.com or call us to discuss how we can support your next project.

MST Auctioneers Ltd

MST AUCTIONEERS Ltd specialise in handling & auctioning a wide

We are members of The National Association of Auctioneers and Valuers (NAVA). For the past 25 years, we've provided a unique disposal service tailored to suit, liquidators, banks, receivers as well as private and corporate vendors. We carry out probate valuations and conduct complete house and commercial clearances. We have the largest Auction venue in the South of England. Our regular monthly Auctions occupy 45,000 sq.ft. of

Café Culture - Pavement Profit

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

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

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

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

Mayfair Furniture

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

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

We are not just a supplier; we understand that from time to time hospitality and leisure establishments like to give themselves a fresh new look. That's why not

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

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

Check in with Simba contract mattresses:

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

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

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

Please contact wholesale@simbasleep.com for more details.

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

Products and Services

Now Is The Time To Buy Refurbished

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

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

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

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

CLEAN Do The Workwear, So You Can

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

Property and Professional

Beware Auto-Renewal of B2B Contracts

Businesses buying services from suppliers need to consider whether these contracts will be automatically renewed, which can be an expensive mistake when they are no longer needed or when a new provider has been appointed.

What is the responsibility of the supplier to warn the customer of an autorenew clause, and can the customer exit these agreements easily if it fails to notice it?

Whilst contracts between a business and a consumer provide the customer with some level of statutory protection, B2B customers are relatively exposed. It is therefore particularly important to understand what your business is being asked to sign up for and to challenge terms you are not happy with before the agreement is entered into.

Typically, with a B2B contract, both parties are free to contract on whatever terms they decide. For a handful of specific provisions, it may be possible to challenge a B2B contract on the basis that the relevant terms are unfair, but this can be difficult to prove.

A customer should therefore ensure that either:

(a) The contract is for a fixed term and does not automatically renew; or

By Peter Kouwenberg, partner at Taylor Walton Solicitors

(b) Any automatic renewal provisions are acceptable within the context of the termination provisions. Check that notice may be served within any fixed term or renewal period to expire immediately at the end of that period and

diarise a reminder well in advance of the notice deadline to consider whether or not to serve notice in good time.

Where a customer is required to give notice to terminate, it is also vital to adhere to any “notice” provisions which govern how notice is given. Often, email notice alone may not be sufficient, and notice may be required by post. The customer must factor in any timescales set out in the notice provisions, in addition to the basic notice period.

Customers also need to be aware of other terms which could be expensive, including provisions for price rises. Price rises will rarely be open-ended (and may give the customer the opportunity to terminate if they are unhappy with the price rise) but there may be provisions permitting the supplier to increase its prices in line with RPI or other objective measures.

From a wider perspective, businesses should have a clear policy in place for which individuals have the authority to negotiate and sign any supply contract. Where a contract is not on that businesses’ own standard terms, it is always prudent to obtain professional legal advice on the document before signature in order to highlight potential areas of risk, including renewal and termination provisions.

Always know what your business is signing up to, the full cost and the terms for the end of the contract, and note important dates, so that contracts can be ended when the services are no longer needed.

BPI Supports Closure of a 120-Year-Old Bakery Business with £300k Asset Sale

BPI Asset Advisory was appointed to facilitate the sale of bakery and commercial catering equipment from Oddie’s Bakery, a respected family-run business based in Lancashire.

Established in 1905, Oddie’s had built a strong reputation for quality and tradition, serving the local community for over a century.

Amid changing market conditions and rising operational costs, Oddie’s explored new avenues to restructure the business. As part of this process, BPI was instructed to facilitate the disposal of surplus equipment from its production site to recover value and support the business’s next steps.

BPI managed the entire online auction process, overseeing the sale of a diverse range of bakery and food production assets. The auction featured a variety of well-maintained equipment, including Mercedes Sprinter delivery vans, industrial ovens, commercial mixers, and specialist production lines. The sale was marketed to bakeries, caterers and food manufacturers across the UK.

The auction attracted over 400 registered bidders, generating returns in excess of £300,000. Our comprehensive approach ensured the sale process was efficient, from asset preparation and marketing to final collections, all while maintaining a high level of professionalism and client support throughout.

This strategic asset disposal allowed the business to generate capital from equipment no longer required, allowing for an orderly closure of the business. The auction also supported other businesses in the sector by making high-quality machinery accessible at competitive prices.

Andy Cromack, Director, BPI Asset Advisory, said: “This auction provided bakeries and food producers with the opportunity to secure high-quality equipment at exceptional value. We are proud to have supported the Oddie’s team during this challenging time.”

For more information on BPI, visit: www.bpiassetdisposal.com

Masons Arms is undoubtedly a very

business and a highly

ful and stunning food led country pub restaurant. It provides substantial and consistent levels of turnover with exceptionally strong six figure net profits, combined with impressive family sized owner’s accommodation and it is offered for sale due to retirement after 19 years of ownership.

The freehold business is for sale with an asking price of £695,000. If you’re thinking of selling or buying, Stonesmith can be contacted on 01392 201262 or visit the website www.stonesmith.co.uk

With over 30 years of industry experience in the Hospitality sector, The Bowden Group’s Managing Consultant David Hunter will work with you to address the

Future of your business.

Our experts will analyse your entire operation and also its key operating figures if they are available. We then help you to identify strategies to manage costs and overheads associated with the core Profitability of running a Hospitality business.

The largest overhead, even higher than Cost of Sales, is the

Budgeting, Forecasting,

Purchasing, and

Variable Costs are just a few of the other areas that David Hunter, your Restaurant Consultant, will work on with you, and improve with you.

Managing people brings with it a whole set of new skills that are now needed more than ever. From ‘’Managing the Managers’’ through to Service and Kitchen staff, your team needs careful and skilful Management, Motivation, guidance and Development.

If your business is actually struggling, or if you just feel that it could be doing some things better, give David Hunter a quick call on 07831 407984 to arrange a ‘’Free of Charge’’ initial consultation (please quote CLH Offer), when David will discuss with you what could be achieved if you ask us to work with you.

“This

“Unbelievable!