CLH Digital - Issue #265

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To

Sunshine Fuels UK’s

Eating Out Surge... Despite Rising Costs

Welcome to the latest issue of CLH Digital

EDITOR

Peter Adams

SUNSHINE, SALES, AND SECTOR SPIRIT

It’s not every week we get to share some truly uplifting news—so when we do, we celebrate it. The continued spell of sunny weather has delivered a much-needed boost to the eating out and pub sector, with reports confirming a notable surge in both footfall and sales.

From bustling pub gardens to thriving high street eateries, it’s clear that when the sun shines, the Great British public turns out in force.

As reported by Lumina Intelligence and CGA by NIQ, the recent uplift in both food and drink sales—particularly beer and cider—is not just heartening, it's a testament to the resilience and enduring appeal of our industry.

Given the economic challenges many operators continue to face, this uptick offers a welcome sigh of relief.

That said, we are by no means out of the woods. Insolvency statistics reveal that accommodation and food services insolvencies rose 4% month-on-month from 271 in February 2025 to 282 in March 2025. Any closure is sad, I know from my own experience the time, effort and investment one puts into a hospitality business often at great persona sacrifice, but the “palatable news” is that insolvencies were down 10% from 3,770 in the 12 months to March 2024 to 3,407 in the 12 months to March 2025.

Many in the trade are grappling with what can only be described as a "triple whammy"— increased National Insurance contributions, the rise in the National Minimum Wage, and the reduction in business rate relief.

These pressures aren’t going away any time soon, and for some, they are biting hard. But as I said just last week, we take our good news where we find it—and right now, there’s enough to feel cautiously optimistic.

Encouragingly, we’re also seeing signs that confidence in the sector remains robust. Investment hasn’t dried up—in fact, it’s holding strong.

Here at CLH NEWS, we continue to report on refurbishments across the country, and not just the cosmetic kind.

Many projects are receiving serious capital, with some refurbs running into several hundred thousand pounds—a clear sign that operators and investors alike still believe in the future of UK hospitality.

One such example is featured in today’s issue, and it’s one that struck a personal chord. Just a week or two ago, I was driving through the New Forest and passed the White Hart in Lymington—barriers up, car park empty, and my heart sank a little.

It’s a place I often stop by when in the area. I’m pleased to report, however, that it wasn’t closed for good, but for a substantial refit under new ownership.

The doors are now open, and I’m very much looking forward to stopping by over the Bank Holiday.

So yes, we still have plenty of challenges ahead. But for now, the tills are ringing, the beer is flowing, and the sector is once again showing the tenacity and adaptability that define it.

Long may the sun—and the sales—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.

Sunshine Fuels UK’s Eating Out Surge

(CONTINED FROM FRONT COVER)

In contrast, coffee and sandwich shops saw a decline of2.5ppts, reflecting a shift towards social-led experiences.

OTHER KEY FINDINGS INCLUDE:

• Social Dining Dominates: Dinner occasions rose by 0.6ppts, while drinks-only visits fell by -0.9ppts, highlighting the shift towards meal-centric gatherings.

• Rising Prices Impact Penetration: Despite frequency gains, overall eating out penetration slightly dipped by0.6ppts to 56.7%, as some consumers cut back due to higher costs.

• Burgers and Salads Lead Menu Choices: Pub visits drove a +0.9ppts rise in burger orders, while salads saw the largest growth, up +1.4ppts, attributed to the warm weather.

SPENDING PATTERNS

The report also highlighted key macroeconomic factors influencing consumer behaviour. Despite a slight decline in CPI inflation from 3.8% to 3.4%, and an improvement in GFK Consumer Confidence from -21 to19, the impact of rising interest rates and the average price of a pint of beer exceeding £5 affected consumer spending patterns.

Linda Haden, Insights Lead at Lumina Intelligence, commented: “Our latest insights demonstrate the resilience of the UK’s eating out market. Despite rising costs, consumers are making the most of social occasions, especially in pubs and bars. As we move into summer, this trend is expected to continue.”

APRIL BOOST

Earlier this month the latest Barclays Consumer Spend report revealed, the number of transactions increased by 3.9%, and also revealed that the overall hospitality and leisure sector grew by 6.7% – the highest increase since 2023.

Restaurants, cafes and bakeries saw a boost in April with spend up by 8.1% and transactions up by 3.9%. Takeaways and fast food did not fare as well but did see spend up by 4.5% but transactions down by -1.8%.

This is a dramatic change from March figures, which saw pub, bars and club sales increase by only 0.8% in spending growth and 1.4% in transaction growth.

According to Barclays it is the first time since 2019, when it started tracking these categories, that all retail and hospitality and leisure subcategories saw growth.

DOUBLE DIGIT GROWTH

The positive sales for the trade was also reflected in CGA by NIQ’s Drinks Tracker, which saw both on premise suppliers and operators enjoying double-digit drinks sales growth as consumers flock to beer and cider in the warm weather.

CGA by NIQ’s Daily Drinks Tracker reveals a like-for-like increase of 12% in average sales in managed venues in the week to Saturday 3 May—by far the best performance of the year so far. This followed 2% growth in the seven days to Saturday 26 April, and high single-digit growth in the first half of April. Coming on the back of a solid March, the latest run of growth means drinks sales have now been in in year-on-year growth for ten of the last 11 weeks.

Trading subsided briefly after Easter, with some consumers watching their spending in the aftermath of the long Bank Holiday weekend. But as the sunshine set in across many parts of Britain, daily sales rocketed by between 13% and 30% on every day from Sunday 27 April to Friday 1 May.

BEER & CIDERS SALES SOAR

High temperatures have made it a particularly strong month for Long Alcoholic Drinks (LAD) categories. The Daily Drinks Tracker shows beer and cider sales soared by 15% and 43% respectively in the week to 3 May, after growth of 3% and 13% over the previous seven days.

Soft drinks also felt the benefit of consumer seeking refreshment on hot days, with sales up by 8% and 9% over the two weeks. Sprits took advantage of interest in cocktails with 2% growth in the week to 3 May, but wine sales were down in both weeks.

Rachel Weller, CGA by NIQ’s commercial lead, UK & Ireland, said: “After a challenging start to 2025, the prolonged good weather has made for a very goodSpring for On Premise drinks sales.

Full pub gardens and terraces have delivered a bumper April for LAD categories and soft drinks, and with the sunshine continuing and another Bank Holiday approaching, May could well be an even stronger month. Disposable incomes are finite, and many people will be watching their spending—but it’s clear that when the sun shines, drinking out remains a top priority for their leisure time.”

INFLATIONARY PRESSURES

However, the optimism is tempered by a growing concern over inflationary pressures, particularly on core menu items. Purchasing specialist Lynx Purchasing has sounded the alarm in its Summer 2025 Market Forecast, warning that the costs of staple ingredients such as meat, potatoes, and dairy are rising at rates well above the headline inflation figure.

“Hospitality businesses are already dealing with increased costs in areas such as staffing and business rates,” said Rachel Dobson, managing director of Lynx Purchasing. “Their ability to absorb further cost increases is limited, but at the same time, consumer confidence is very fragile.

“Although the headline rate of inflation is relatively low, it’s forecast to increase across the summer, and at the same time there are a number of products where prices are rising at higher rates.”

This inflationary pressure will leave operators facing tough choices between raising menu prices or absorbing higher input costs, as the sector's profitability remains under threat despite the current trading upswing.

Responsible Redundancy: How To Handle Redundancies In The Hospitality Sector

Article by Ella Bond, Senior Employment Solicitor at law firm Harper James

St Austell Brewery’s recent announcement that it has begun a redundancy consultation, driven by the rising cost of wages and business rates, will strike a chord with many hospitality businesses across the South West and beyond. With margins tightening, some organisations are considering the difficult decision of whether to reduce staff hours or let people go entirely. The way redundancies are handled can have a lasting impact not just on your team, but on your reputation and legal position too.

START WITH A GENUINE BUSINESS REASON

Redundancy can only happen if there’s a genuine business reason, such as a need to reduce costs, close part of the business, or cut down on roles that are no longer needed. Rising operating costs (like staff wages or business rates) may justify this, but you still need to approach the process carefully and fairly.

THE

REDUNDANCY PROCESS: STEP BY STEP

1. Planning and preparation

Before speaking to staff, map out:

• Why redundancies are necessary

• Which roles might be affected

• How you’ll decide who stays and who goes (this is known as the selection criteria)

You should also think about whether redundancy can be avoided. Could you cut overtime, freeze recruitment, reduce hours, or offer voluntary redundancies?

2. Consultation

This is one of the most important parts. Consultation isn’t just a meeting to tell someone they’re at risk. It is a two-way conversation where employees can understand what’s happening, suggest alternatives, and ask questions.

If you’re proposing to make 20 or more people redundant at one location within a 90-day period, there are additional rules about collective consultation, including minimum consultation periods and notifying the government.

But even if you’re only consulting with one or two employees, the process must be meaningful and genuine.

3. Selection and alternatives

If more people are in scope than roles to be cut, you’ll need to use fair and objective criteria to decide who is selected for redundancy. These might include skills, performance, or experience. You must, however, avoid anything that could be discriminatory (such as age or part-time status).

You will also need to explore alternative roles in the business before making any final decisions. Consider any suitable alternatives that become available during the consultation period, even if the employee hasn’t asked for them.

4. Final meeting

Prior to the final redundancy meeting, employees must be informed that if no suitable alternatives are found, their role could be terminated by reason of redundancy. During these meetings, employees also have the legal right to be accompanied by a work colleague or a trade union representative. This ensures that the employee has support and representation, helping to make the process fair and transparent. Employers must inform employees of this right and facilitate their choice of companion.

5. Notice and redundancy pay

Once a decision has been made, affected staff should be given notice and confirmation in writing. Their entitlements may include:

• Statutory or contractual notice

• Redundancy pay (if they’ve been employed for at least two years)

• Pay for any unused holiday and other entitlements

Affected staff should also be offered the right to appeal against the decision to make their role redundant.

WHAT ABOUT REDUCING HOURS

INSTEAD?

Some employers may wish to avoid redundancies by reducing staff hours instead, moving a role from full-time to part-time, for example. You can only do this with agreement from the employee, or if your contract allows for it (a clause known as a "variation" or "short-time working" clause). Even then, you should consult with staff and clearly explain the reasons, the impact, and how long the changes will last.

Unilaterally cutting hours or pay without agreement could lead to claims for breach of contract or constructive dismissal.

BEST PRACTICE FOR THE HOSPITALITY SECTOR

In the fast-paced hospitality sector, where many employees are loyal, long-serving, work closely together, and brand reputation is paramount, handling redundancies with care is crucial. Employers should:

• Communicate early and openly, even if decisions aren’t final yet

• Treat people with dignity and respect throughout

• Keep clear written records of the process

• Seek advice early if you’re unsure or if things get complicated

A FINAL WORD

Redundancies are never easy, but doing it the right way makes a huge difference. For employers facing financial pressure, it's worth investing a little time now to make sure your approach is legally sound and sensitive to your workforce. Mistakes can be costly, not just in tribunals, but in staff morale, customer experience and brand reputation.

If you’re considering redundancies or changes to working hours, getting early advice from employment law specialists can help you find the right route forward, both for your business and your team.

UK Inflation Rises to 3.5% – Highest for a Year

A sharp rise in utility costs has driven the UK’s inflation rate to its highest level in over a year, with April’s figure climbing to 3.5%, up from 2.6% in March, according to the latest data from the Office for National Statistics (ONS).

The increase has outstripped forecasts and could influence the economic outlook for the remainder of the year.

From 1 April, households across the country faced higher charges for water, electricity, and gas, and businesses saw costs of employing staff rise and a reduction in business rate relief.

The cumulative effect of these increases has placed additional pressure on consumers and businesses alike, with inflation now well above the Bank of England’s long-term target of 2%.

While interest rates had been expected to fall twice this year, analysts now believe that only one reduction may materialise, if any. This shift in expectations is likely to have a knock-on effect on consumer confidence and spending habits — key factors for the hospitality and licensed trade sectors as they continue to recover from the past few turbulent years.

The Bank of England has previously indicated that inflation may peak at around 3.7% between July and September 2025, before beginning a gradual descent. However, there are growing concerns that progress in reducing inflation is beginning to stall.

Kate Nicholls, Chief Executive of UKHospitality, said: “This significant increase in inflation is unsurprising given the £3.4 billion in annual cost increases that hit hospitality in April.

“It’s clear that, on top of continuing hikes in utility prices, the raft of additional costs from the Budget, which came into force in April, is putting unsustainable cost pressure on already strapped businesses. Regrettably, that forces up prices and so fuels inflation.

“This strengthens the need to tackle the ongoing cost of doing business crisis. The Government must look to bring down costs for businesses and it’s critical that the Bank of England meets market expectations to lower interest rates in the coming months.”

Saxon Moseley, partner and head of leisure and hospitality at leading audit, tax and consulting firm RSM UK, said: “It’s surprising to see restaurant and hotels inflation eased to 2.7% in April year-on-year. However, operators have clearly been drip-feeding price increases since the start of the year to offset the rise in employers’ NIC and National Minimum Wage. In fact, prices have increased by 1.3% already since December.

“Of bigger concern to operators will be the jump in food inflation to 3.4% in April year-on-year, with prices up 0.7% month-on-month. When factoring in alcohol, the rise in food inflation jumps to 4% year-on-year, which is yet another cost increase that will put a dent in operators’ margins. Unfortunately, there’s only so much they can keep increasing prices, particularly as consumer confidence is already fragile. Operators must tread a fine line between passing on these costs and not putting consumers off.”

Huw Pill, the Bank’s chief economist and a member of the Monetary Policy Committee, recently expressed concern over the pace of rate cuts. He warned that the current inflation trend suggests underlying pressures in the economy may not be easing as smoothly as anticipated.

Final Six Contenders For Champion Beer Of Britain Revealed

CAMRA has named the top IPAs, milds, bitters, blonds, pales and golden beers in the UK, in an announcement that took place at Cambridge Beer Festival.

The winners in the six categories will join the finalists announced at the Great British Beer Festival Winter, and all 12 will battle it out to be crowned Champion Beer of Britain 2025. The overall winner will be announced at the Great British Beer Festival, NEC Birmingham, in August.

The winners in the six categories, with tasting notes provided by Champion Beer of Britain Judging Panel Organiser Christine Cryne, were:

• Mild: Penzance, Mild (3.6%). Grainy malt coffee and chocolate dominates the taste with dried fruit notes.

• Session Bitter: Butcombe, Butcombe Original (4%). Sweet tasting bitter with malt dominating over a trace of dark fruit.

• Premium Bitter: Cairngorm, Wildcat (5.1%). Malt predominates but there is an underlying hop character through to the well-balanced aftertaste.

• IPAs (English and New World): Elusive, Oregon Trail (5.8%). A bold and bitter classically styled west coast IPA.

• Session Pale, Blond and Golden Ales: Track, Sonoma (3.8%) A well-balanced sweet, fruity beer with moderate bitterness and plenty of citrus hops.

• Premium Pale, Blond and Golden Ales: Church End, Fallen Angel (5%). Sharp, full flavoured bitter with an edge of lemon.

CAMRA Awards Director, Gary Timmins, said: “This was a fiercely fought battle, and the winners and category runners-up should be extremely proud of themselves. Champion Beer of Britain showcases the best of cask beer in the UK, with beers entered by CAMRA members and volunteer tasting panels before being judged using a ‘blind’ process, so it’s a truly independent competition.

“If you’re in the area, get yourself to Cambridge Beer Festival this week to try the winners before they run out. You won’t be disappointed!”

Unlocking The Future Of Hospitality: Why Fast, Reliable Connectivity Is Non-Negotiable

Ian Cairns, Sales Director at

UK technology and connectivity provider TalkTalk Business discusses the increasing interconnectedness powering the hospitality sector and the critical importance of getting network connectivity right

Picture this: a guest books their hotel stay online, selects their preferred check-in time, and chooses a room with a smart thermostat that they can preset to their liking. Upon arrival, they seamlessly connect to high-speed Wi-Fi to stream their favourite show, and later that evening, use their smartphone to order room service with a single tap. For event organisers, imagine a major conference where reliable connectivity ensures smooth check-ins, live-streaming sessions, and instant sharing of key moments on social media.

These scenarios highlight the modern guest's expectations for fast, efficient, and hassle-free interactions. According to industry studies, almost 90% of hotel guests expect fast Wi-Fi for everything from entertainment to work. Businesses must meet these demands with secure, high-speed internet access.

At the heart of these modern services lies one crucial element: connectivity. As the industry embraces cloud-based systems, IoT devices, and AI-powered tools, reliable networks are no longer a luxury, they’re essential to smooth operations and exceptional guest experiences. HOW HOSPITALITY IS LEVERAGING TECHNOLOGY FOR BETTER EXPERIENCES

To enhance guest services and streamline operations, hospitality businesses are integrating a range of interconnected technologies. For instance, smart rooms equipped with IoT devices automatically adjust lighting and temperature based on guest preferences. Consider the guest who has already set their room to the perfect temperature before they even check-in. Meanwhile, AI systems analyse guest data in real-time to personalise recommendations and optimise services. A great example is Hilton’s AI assistant, Connie, which uses IBM Watson’s AI to provide guests with tailored information about local attractions or hotel amenities.

AI is also crucial in demand forecasting. By analysing data, AI helps businesses predict guest volumes and adjust services accordingly, ensuring staff and resources are optimised. Take the earlier example of a busy conference where accurate demand forecasting ensures smooth event check-ins and no delays in service delivery. Similarly, centralised dashboards provide real-time insights into room occupancy, customer preferences, and Wi-Fi usage, helping businesses make data-driven decisions. However, all these technologies depend on one thing: reliable, highspeed connectivity. Without a strong network infrastructure, even the best tech solutions, like the seamless room service app or AI-powered assistants, become ineffective.

THE IMPACT OF UNRELIABLE CONNECTIVITY

Unreliable networks carry serious risks. When Wi-Fi falters, the guest experience suffers. Imagine the frustration of a traveller who can't stream their favourite show after a long journey, or an event organiser dealing with delays in online check-ins or real-time updates during a major conference.

Slow or unreliable networks also disrupt staff communication and service delivery, particularly in large venues like resorts or stadiums, where even minor inefficiencies can snowball. Think of the concertgoer unable to share videos of their favourite band on social media because of poor Wi-Fi. These disappointments can tarnish the venue’s reputation and discourage artists from returning.

Similarly, event management can go awry due to network-related issues like missed bookings or inaccurate room allocations. For a high-stakes conference or a wedding, these errors can make or break a venue’s reputation. In today's highly competitive market, any business that cannot consistently deliver high-performance digital services risks losing customers to competitors that have invested in reliable connectivity solutions.

Future-proofing hospitality networks

To safeguard against these risks and meet growing demands, hospitality businesses must invest in forward-thinking network solutions. Two key technologies are at the forefront of this transformation: SoftwareDefined Networks (SDN) and leased lines.

SOFTWARE-DEFINED NETWORKS (SDN)

A Software-Defined Network (SDN) is a modern network architecture designed to be flexible and agile, allowing networks to be managed from anywhere, at any time, from any device with internet access. This flexibility is crucial for environments like hotels or large events where connectivity needs fluctuate.

With SDN, businesses can dynamically allocate bandwidth to prioritise

essential services like guest Wi-Fi, ensuring that the traveller streaming their favourite show or the conference organiser live-streaming a keynote speech never experience interruptions. Centralised management also enables rapid issue resolution, reducing downtime and enhancing the overall guest experience.

Automation of routine network tasks further reduces operational complexity and costs, allowing hospitality businesses to focus on delivering exceptional services.

DEDICATED LEASED LINES

A leased line is a private, uncontended internet connection that guarantees consistent, high-speed bandwidth. Unlike shared connections, leased lines ensure uninterrupted internet access, even during peak demand periods.

For hospitality businesses, leased lines provide the bandwidth needed to support large-scale operations, from seamless online bookings to critical systems like security cameras and booking platforms. This ensures that even during busy seasons or large-scale events, guests enjoy uninterrupted services. For example, the guest ordering room service through an app or streaming a film will have a smooth, hassle-free experience, even when the hotel is at full capacity.

Leased lines also enhance security by ensuring sensitive data, such as customer information and payment details, is transmitted securely. This builds guest trust and ensures compliance with stringent data protection regulations, a crucial factor for venues hosting high-profile events.

So, these technologies are crucial to the smooth operation of the sector, ensuring reliability and security. By implementing these technologies now, it sets the sector up for success as the hospitality landscape evolves.

A CONNECTED FUTURE FOR HOSPITALITY

The hospitality industry is evolving rapidly, and technology is becoming a key differentiator for businesses looking to offer exceptional guest experiences. In fact, for hospitality businesses, a 135% increase in revenue is expected after implementing new technology. However, as illustrated in the scenarios of seamless room service, smooth conference check-ins, and frustration-free streaming, even the most innovative digital services will fail to meet expectations without reliable, fast, and secure connectivity.

To stay competitive, hospitality businesses must invest in robust network solutions that can scale with their needs. Software-defined networks and dedicated leased lines offer the flexibility, security, and performance required to future-proof operations, ensuring seamless service and keeping guests happy. In an industry where every interaction counts, the right connectivity is the foundation for success.

Celebrate Your Kitchen Porter Heroes with Winterhalter

Announcing the launch of the eleventh KP of the Year competition It’s once again time to find the country’s best kitchen porter, as Winterhalter launches the eleventh edition of the Kitchen Porter of the Year competition, which aims to honour the amazing work done by these too often unsung heroes of the foodservice and catering industries.

Since launching in 2013 the competition has become one of the largest and most prestigious awards in the industry. It has garnered widespread praise for its focus on the essential role KPs play in commercial kitchens. In many businesses, KPs go above and beyond their standard duties every day in order to help their colleagues and keep things running smoothly. Many of the biggest names in the industry got started as KPs, and vouch that it was a great foundation for their future careers.

Nearly 800 nominations have been made over the years since the first competition, representing all sectors of foodservice including some of the UK’s best hotels and restaurants, pubs, bars, clubs and a huge range of institutional and contract caterers, demonstrating the vital importance of KPs throughout the sector.

“KP of the Year is hugely important to us at Winterhalter,” says Stephen Kinkead, managing director of Winterhalter UK. “Every year the standard of entries gets more impressive, and it’s always a delight to discover the stories of not just these dedicated KPs but also the entire kitchen teams they work with.”

Nominations for this year’s award are now open, with 29th August 2025 the final date for entries. A short-

list of ten will be selected, before a panel of judges made up of industry experts choose the winner.

2025’s KP of the Year will be awarded the coveted KP of the Year trophy, £1,000 in vouchers and a celebratory meal for family and friends in a casual dining restaurant of their choice. Furthermore, the winning KP’s employer will get a Winterhalter dishwasher worth up to £10,000.

As well as this, two highly commended KPs will receive a certificate and vouchers for hospitality experiences, and every KP nominated will receive a bespoke KP of the Year Oliver Hardy apron.

“We’re looking forward to learning about more of the UK’s most dedicated KPs,” says Stephen. “If you’ve got someone in your kitchen who you want to celebrate, the time to do it is now!”

Links to the nomination form, as well as more information about the competition and previous winners, can be found at www.kpoftheyear.com.

Winterhalter provides a total solution for dishwashing and glasswashing, from pre-sales advice to after-sales service, training and maintenance, with sustainability fitted as standard.

Alongside its market-leading dish washers and glass washers, the company’s range includes utensil washers, advanced water treatment machines, and cleaning detergents and rinse aids. For further details, call Winterhalter on 01908 359000, visit www.winterhalter.com/uk-en/ or email info@winterhalter.co.uk.

Summer Price Spike Threat to Key Menu Items, Warns Lynx Purchasing

Hospitality operators face further pressure on profits this summer, with inflation expected to drive up prices on a range of core menu products, warns purchasing specialist Lynx Purchasing.

With staple products such as meat, potatoes and dairy already recording price increases significantly ahead of the headline rate of inflation, operators face the dilemma of whether to raise menu prices for customers already feeling the pinch or try to absorb the increases.

The warning comes as Lynx Purchasing publishes the Summer 2025 edition of its regular Market Forecast, using exclusive insight supplied by the range of suppliers that Lynx works with, as well as official inflation data, to look at food and drink pricing across the summer trading period.

“Hospitality businesses are already dealing with increased costs in areas such as staffing and business rates,” said Rachel Dobson, managing director of Lynx Purchasing. “Their ability to absorb further cost increases is limited, but at the same time, consumer confidence is very fragile.

“Although the headline rate of inflation is relatively low, it’s forecast to increase across the summer, and at the same time there are a number of products where prices are rising at higher rates.” AREAS FLAGGED UP FOR CONCERN IN THE SUMMER 2025 LYNX PURCHASING MARKET FORECAST INCLUDE:

Meat: Beef prices have been rising in the UK and across Europe since the start of the year, driven by lower production and continued high demand. Pork is also seeing price increases, with demand running ahead of producers’ ability to increase capacity Suppliers are advising that further increases should be expected for pork and beef products across the summer.

Poultry: Higher prices for both fresh chicken and pre-made chicken products, such as wings and burgers, are forecast for at least the next few months. British poultry producers are calling for a relaxation of planning

rules which limit expansion, while the continued impact of restrictions aimed at reducing the spread of avian is affecting the market globally.

Potatoes: Potato prices have continued to increase, in the aftermath of extreme weather impacting both availability and quality of last year’s crop. Operators who can use a broader range of varieties, without worrying too much about size and appearance, will be in the best position to make the most of available supplies.

Dairy: There was a sharp increase in the price of butter in March, with supply once again affected by demand running ahead of the time needed to expand herd size, Cheese also saw prices increase, which is likely to continue across the summer, while egg supplies are seeing shortages due to avian flu.

“Clearly, there are some costs that operators can’t control,” added Dobson, “However there are definitely areas where it is possible to make savings, A disciplined approach to purchasing has never been more important, and operators need to work more closely with suppliers to ensure they are making the most of produce when it’s at its best in terms of value, quality and availability.

“Purchasing discipline doesn’t stop at the point of delivery. Managing food waste in the kitchen and throughout the business can have a dramatic impact on costs. All too often, plates that are piled high with food when they’re sent out to the customer, come back with food left on them, which has to be thrown away.

“This waste is not just costly in terms of the money that was spent to buy the food, it increasingly carries a cost in terms of disposal. Most businesses are now required to separate food waste for collection. This has already been an eye-opener for many businesses, prompting them to look again at the amount to food that is simply thrown away.”

A FREE copy of the Summer 2025 Lynx Purchasing Market Forecast can be downloaded from the website at www.lynxpurchasing.co.uk. A FREE guide, The Seven Habits of Highly Effective Purchasing Teams, is also available on the site.

Liverpool City Centre Pub Relaunches Following £255,000 Investment

The Saddle, a traditional community pub at the heart of Liverpool’s city centre, relaunched on Saturday 17th May following an investment of £255,000 from Admiral Taverns. This significant refurbishment will allow the licensee, Jeanette Murray, to further cement the pub as the go-to, thriving social hub for the community to enjoy.

Licensee, Jeanette, brings a wealth of knowledge and expertise to The Saddle – which she’s now been running for eight years – after forging a long-standing, successful career in the hospitality industry over the last two decades. Having grown up in the surrounding area, with much of her time in the industry spent at the helm of other nearby local establishments, she is able to bring a unique insight and an invaluable skillset as a result of her strong ties to the community.

Jeanette Murray, Licensee of The Saddle, commented: “I’m absolutely delighted to have relaunched The Saddle following this investment from Admiral Taverns, and it’s been fantastic showing off its new and improved look to customers! Thanks to the refurbishment, we’ve been able to breathe new life into the pub venue and I’m confident it will mean it can remain at the heart of the city cen-

tre for years to come. We’re excited to welcome both old and new customers to the pub, including their four-legged friends, and can’t wait to see what the future holds for The Saddle!”

Jeanette is looking forward to running an exciting schedule of regular entertainment to bring customers together including open mic nights every Tuesday and Thursday, live DJ sets on a Friday evening, karaoke on a Saturday and bingo and ‘Play Your Cards Right’ on a Sunday. To celebrate the official relaunch on Saturday 17th May, the pub hosted a fundraising event for Claire House Children’s Hospice – Admiral Taverns’ charity partner of the year – which included a special raffle, collections and ‘Spot the Ball’.

Ashleigh Kirk, Business Development Manager at Admiral Taverns, added: “I would like to take this opportunity to thank Jeanette for all her hard work at The Saddle over the last eight years and for helping us to bring our vision for the pub to life – it’s looking great! On behalf of myself and everyone at Admiral Taverns, I’d like to wish Jeanette and her fantastic team every success for this next chapter.”

Reinventing Hospitality Leadership: Why Innovation Starts With People, Not Just Technology

By Mariana Palmeiro, Visiting Faculty – Business Trends in Luxury, Glion Institute of Higher Education

In an age when “innovation” often evokes algorithms, automation, or AI-generated experiences, it’s time to reframe the conversation, especially in the hospitality sector.

True disruption doesn’t always start with robots. Sometimes, it begins with a meeting room, a new leadership mindset, and a better way of working with people.

In fact, innovation in hospitality must begin with those who lead it. That’s why schools such as Glion create new programmes such as the Executive Master of Advanced Studies in Hospitality and Business Leadership, challenging experienced professionals to rethink not just business models, but management styles.

Because at its heart, hospitality is a people business. And innovation without humanity is just noise.

WHY LEADERSHIP STYLES MATTER MORE THAN EVER

Yes, AI is transforming guest journeys. Yes, blockchain might shape the future of transactions. But in an industry built on human interaction, the most powerful innovations often arise not from technology, but from a fresh way of leading teams.

Today’s hospitality workforce is changing. New generations are less willing to tolerate outdated hierarchies, rigid hours, or top-down leadership. They want purpose, autonomy, and creativity. To attract and retain

talent, hospitality leaders must innovate their internal cultures as boldly as they innovate their brands.

This means embracing a more creative form of leadership: one that listens, experiments, and cultivates psychological safety. It means fostering team cultures where ideas can emerge from all levels, and where failure is part of the process, not a taboo. In my interactions with executive leaders, when we explore creativity in leadership, we begin by taking a creativity test. The results are often surprising: even senior professionals realise how their thinking has become conditioned. That awareness is the first step to change.

THE CHALLENGE OF UNLEARNING

For many seasoned professionals in the hospitality sector, the most significant shift today is not about acquiring new skills, it’s about unlearning long-established habits.

Years of operational efficiency and managerial control can sometimes hinder adaptability. Yet leading through disruption requires a new mental posture: the courage to rethink assumptions, question routines, and stay open to unfamiliar perspectives.

This shift often begins when leaders allow themselves to become learners again: curious, receptive, and experimental. Whether it's redesigning team dynamics, prototyping a new service flow, or reimagining leadership in a hybrid world, the challenge is not simply to adapt to change, but to actively shape it. The capacity to "unlearn" may well be the most important skill for the decade ahead.

READING THE MARKET: INNOVATION

THROUGH OBSERVATION

In recent years, we’ve seen legacy hospitality brands absorbed into vast global portfolios, a trend that raises critical questions about identity, uniqueness, and the cost of scale. Some brands manage to grow while retaining their soul. Others, despite their expansion, lose the very essence that made them desirable in the first place.

At the same time, digital-native businesses and asset-light models are rewriting industry rules. Platform-based thinking, experience-focused propositions, and agile decision-making are allowing smaller players to disrupt traditional hierarchies. These challengers often succeed not

through resources, but through clarity of purpose and a deep understanding of evolving customer needs.

A useful lens for examining this shift is the Jobs-to-be-Done framework. It reframes the hospitality offering by asking: what problem is a guest really trying to solve when they book a stay? Whether it’s escape, connection, comfort, or self-reflection, understanding the emotional drivers behind consumer choices allows organisations to innovate with greater focus and meaning.

TECHNOLOGY AS AN ENABLER, NOT THE END GOAL

As the hospitality industry embraces a wave of emerging technologies – from generative AI to immersive experiences and robotics – the temptation is to view digital tools as the primary drivers of innovation. But this is a short-sighted view.

Technology should serve as an enabler, not the destination. It can streamline processes, personalise services, and unlock valuable data insights – but it cannot replicate the nuances of human connection. Automation might accelerate check-ins, but it won’t replace the empathy in a frontdesk conversation. Chatbots can respond to queries, but they cannot interpret uncertainty or build trust.

The real challenge for leaders is not merely choosing the right technology, but cultivating the right environment for it to thrive. That means making thoughtful decisions about where and how tech is implemented, ensuring it enhances – not diminishes – the human dimension of hospitality. Ultimately, it’s about creating organisations where creativity is supported, human skills are valued, and innovation serves both guests and teams alike.

WHAT COMES NEXT

As we look ahead, the hospitality industry will continue to face labour shortages, climate imperatives, and shifting guest expectations. But our most powerful asset remains unchanged: people. And it is through new models of working, thinking, and leading that we will unlock the full potential of innovation.

Because in hospitality, the future isn’t just built by machines. It’s co-created by humans, for humans.

General Manager Announced For Leeds’ Highly Anticipated New Hotel Opening

Set to open in summer 2025, Hotel Indigo Leeds has officially announced Simon Grace as General Manager, to oversee hotel operations.

Bringing with him over 25 years of experience in the hospitality industry, Simon honed his skills in some of Yorkshire’s most prominent wedding venues before transitioning to fine dining establishments, and eventually into leadership roles with major corporate brands. His experience includes working with renowned companies such as Accor and, most recently, over seven years with IHG’s Hotel Indigo brand.

Known for his dedication to building high-performing teams and delivering exceptional guest experiences, Simon thrives on fostering a collaborative working environment.

Speaking on his new role as General Manager of Hotel Indigo Leeds, Simon commented: “Since re-joining IHG back in 2018 and experiencing the Hotel Indigo brand, I was so impressed with the flexibility, and the opportunity to work with the brand and the stakeholders to provide an enhanced guest experience within the luxury and lifestyle hotel sector. It also fosters a community which gives your team members the opportunity to be themselves and provide amazing guest service.

“Leeds in particular is a wonderful city, steeped in heritage and architecture, so bringing the two together is just a match made in heaven for delivering the hotel’s neighbourhood experience and story.

“I want Hotel Indigo Leeds to be the best hotel in Leeds to stay at, dine at, drink at, and of course to work at – a legacy to be remembered.”

This is being reflected in the team that Simon is building around him at Hotel Indigo Leeds.

He continued: “The most important part of any hotel is guest experience, and in order to deliver first class service, you have to make sure that that is reflected in the team around you. Building a team is all about unity, culture and fit, and whilst training is important, certain life skills and behaviours simply can’t be taught.

“I’m incredibly excited about the appointments we currently have in place, and we certainly have the foundations there for an amazing team, but it is something that we’re continuing to grow over the coming weeks.”

Sarah Terry, Chief Operating Officer of Countrywide Hotels, commented: “With so many moving parts involved when it comes to successfully operating a topclass hotel and adjoining bar and restaurant, selecting the right person as General Manager is a key milestone for any new establishment. Simon’s proven ability to manage this alongside a fantastic and consistently high level of service for each and every guest, made him the perfect individual to ensure Hotel Indigo Leeds is a success.”

Keval Thakerar, Director of Belfont Hotels, the hotel’s owners, added: “Simon understood the vision that I have for the hotel, aiming to set Hotel Indigo Leeds apart from the others in the city, and making it the best place for guests to stay. His focus on guest experience and building a great culture within the team aligned with mine and my family’s values when doing business, and we’re excited to see what we can achieve together.”

For more information on the current roles available at Hotel Indigo Leeds, please visit: https://leeds.hotelindigo.com/careers/

Wetherspoon Named Amongst ‘Europe’s Best Employers 2025’

ed employers in

Wetherspoon’s head of people, Tom Ball, said: We are delighted to be named in the report.

“Our staff are vitally important to the overall success of the

“We

Start of 2025 ‘Tough for Independent Brewers’ as Number of UK Brewers Continues to Drop

The number of breweries in the UK has continued to drop, with 136 fewer brewers as of the end of March 2025 compared to 31st March 2024, continuing the downward trend reported in January where it was shown the UK had lost 100 breweries since the start of 2024.

The total number of active breweries now stands at 1641 at the end of March 2025, according to figures released by the SIBA UK Brewery Tracker today.

“Times are incredibly tough for independent breweries, and whilst the price of a pint in pubs may be rising for drinkers the price brewers are paid for their beer actually dropped over the last twelve months.

What is desperately needed is a lower tax burden for pubs, lower direct taxes for brewers, and greater access for independent breweries to sell to pubs in their area –many of whom are currently controlled by Global beer supply.

The latest brewery tracker figures do take into account some brewing businesses which have been winding down during the last twelve months and we have also further improved our tracking processes – but even factoring that in, clearly things are not moving in the direction the industry would have hoped.” Andy Slee, SIBA Chief Executive.

The SIBA Independent Beer Report 2025 showed that on average 60% of pubs within 40 miles of an independent brewery were inaccessible to them, blocking small brewery sales and reducing consumer choice.

The same report also showed small independent brewers were earning less for the beer they sell, despite prices rising in pubs.

The regional brewery closure figures show a very mixed picture across the UK, with some regions seeing greater closure rates than others.

Looking at the Moving Annual Total (MAT) figures the South East had the biggest loss, with a -38 net closure rate, the Midlands has lost -33 breweries overall in the last twelve months, followed by the East who lost -20, and it’s a similar picture in the North East with a -19 net closure rate.

Scotland had the next largest drop, with a -11 net closure rate, with Northern Ireland (-6), the South West (-6), and the North West (-5) posting more moderate closure rates. Wales was the one region of the UK in growth, with a small +2 increase over the last twelve months.

To view the full regional and national brewery numbers visit www.siba.co.uk/brewerytracker

NEOS Hospitality Makes Investments in New Brands

NEOS Hospitality, the UK’s leading party bar company, has expanded its portfolio after opening a new Circuit club in York city centre.

York is the latest location for Circuit, which is one of three core brands for the business joining Bonnie Rogues and Barbara’s Bier Haus. NEOS has made a six-figure investment in the former Kuda site on Clifford Street, reaffirming its commitment to York as part of its strategy to be present in key cities across the country.

Russell Quelch, CEO of NEOS Hospitality, said: “As we look at our entire portfolio, it’s important for us to keep investing in our brands and venues. This is not only to meet evolving market trends but to ensure NEOS embraces technology to enhance the guest experience so we remain at the forefront of the hospitality sector. We are focused on growing our brands in strategically important cities, such as York, and have a strong pipeline ahead.”

NEOS’s transformation of Kuda to Circuit York has created 10 jobs for local people and seen upgrades across every aspect of the space, including cutting-edge sound and state of the art LED lighting installed in the two rooms, placing the venue firmly at the centre of the city’s party scene. There are free photo booths throughout to capture memories of the night, while guests with VIP access have exclusive use of the new pink room.

Circuit York is the third opening for NEOS in 2025, joining Barbara’s Bier Haus après-ski style bars in Bournemouth and Bristol, which combine a chalet-style environment with ski lift photo booths, live music and themed nights.

NEOS Hospitality currently operates 19 venues in 12 towns and cities across the country including Cardiff, Bournemouth, Kingston, Birmingham and Chelmsford.

The Transformative Impact of CSR in Edinburgh's Tourism Sector

By Scott Mitchell, Managing Director

There’s no question that the tourism industry has increasingly recognised the importance of Corporate Social Responsibility (CSR), a trend that aligns business growth with societal wellbeing.

CSR initiatives are no longer an afterthought but a core part of a company’s identity, integrating environmental stewardship, fair labour practices, and community engagement into day-to-day operations.

This shift is not just beneficial for society; it has proven to drive business success, enhancing brand loyalty, reputation and long-term profitability.

The business case for CSR is clear. According to recent studies, businesses that invest in sustainable practices see increased customer loyalty and greater financial performance. In fact, a survey found that more than

four fifths of consumers are willing to pay more for products and services from companies committed to positive social and environmental impact.

This growing consumer preference for sustainability is transforming industries, especially in sectors like hospitality and tourism, where visitors increasingly expect their experiences to reflect a company’s values. Edinburgh, a city steeped in both history and innovation, has become a prime example of how CSR is being embraced within the tourism sector. In 2023, the city welcomed 5.34 million overnight visitors, contributing a substantial £2.321 billion to the local economy.

The tourism sector here thrives not just on the city’s iconic landmarks but on its ability to balance tradition with progressive values. It is in this environment that businesses like Surgeons Quarter (SQ) have thrived by integrating CSR at the heart of their operations.

Surgeons Quarter is the commercial arm of the Royal College of Surgeons of Edinburgh (RCSEd) and is known for hosting business events in some of Edinburgh’s most iconic venues. What sets Surgeons Quarter apart, however, is its commitment to more than just running events.

SQ reinvests its profits into advancing global surgical education, training and improving patient outcomes worldwide. This approach elevates the typical hospitality model, blending profitability with a broader social purpose.

Located in the heart of Edinburgh, Surgeons Quarter offers 24 versatile event spaces, including the stunning Playfair Building, which is steeped in history, and the modern Quincentenary Conference Centre. These venues host everything from high-profile international conferences to private functions, all while fostering a commitment to sustainability.

For example, Ten Hill Place Hotel, Edinburgh’s largest independent fourstar hotel and part of Surgeons Quarter, operates with a strong sustainability ethos, including eco-friendly initiatives such as the elimination of single-use plastics and investment in renewable energy sources. This commitment to the environment and the community aligns perfectly with the growing demand for more responsible tourism experiences.

One of the key elements of Surgeons Quarter’s CSR efforts is its partnership with Cyrenians, a charity dedicated to tackling homelessness. Through this collaboration, SQ recycles coffee grounds from its Café 1505 into compost at Cyrenians Farm, furthering the goal of sustainability.

The business also supports a Living Wage initiative, offering aboveindustry-standard wages, pensions, and comprehensive benefits to its staff, ensuring that their employees not only work in a great environment but also thrive within it.

In an era where consumers and business partners alike are prioritizing sustainability and social responsibility, Surgeons Quarter’s model shows how business success can be intertwined with meaningful societal contributions.

The profits generated from hosting thousands of events every year don’t just contribute to SQ’s growth, they help fund life-changing medical training and advancements across the globe, ensuring that the next generation of surgeons is equipped to provide the best patient care possible.

Through its operations, Surgeons Quarter has become more than just an events venue, it's a driver of positive change, where profits and social impact go hand in hand.

The Restaurant Group Acquires 10 Freehold Pubs from Oakman

The Restaurant Group (“TRG”) has announced the purchase of 10 Freehold Pubs from Oakman Group.

The addition of the Oakman pubs is a significant strategic opportunity and will increase the Brunning & Price portfolio from its current estate of 79 pubs to 89 pubs. The 10 pubs (six of which also offer bedrooms) are an excellent geographical fit with the Brunning & Price estate, reaching parts of central England where B&P currently do not have an offering.

Commenting on the acquisition, Andy Hornby, CEO of TRG, said: “Expanding our pub estate is a major

strategic priority for us and we are delighted to have this opportunity to add ten high quality freehold pubs to our portfolio. We are confident that the Brunning & Price team, under Mary Willcock’s leadership, will provide an excellent home for the hard-working teams from Oakman.”

Mary Willcock, CEO of Brunning & Price, said: “We have long admired Oakman Inns for the quality and character of their pubs and we are thrilled to welcome these pubs, and the dedicated teams behind them, into our B&P family.”

London Tech Startup LoveBite AI Redefines the Dining

Experience with the World’s First AI Video Waiter

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 13 or visit www.lovebiteai.com for further details.

of Surgeons Quarter, the commercial arm of the historic Royal College of Surgeons of Edinburgh (RCSEd), which was founded in 1505 by Royal Charter.

A UK-based tech startup, LoveBite AI, is redefining the dining experience with the launch of the world’s

Challenging Hospitality Trading Sees Insolvencies Rise In March

Today’s company insolvency statistics show accommodation and food services insolvencies rose 4% month-on-month from 271 in February 2025 to 282 in March 2025. However, insolvencies were down 10% from 3,770 in the 12 months to March 2024 to 3,407 in the 12 months to March 2025.

Saxon Moseley, partner and head of leisure and hospitality at leading audit, tax and consulting firm RSM UK, said: “Trading in the hospitality sector was particularly challenging in Q1, with sales down 0.6% in March according to the CGA RSM Hospitality Business Tracker, so it’s understandable that we’d see an uptick in insolvencies. However, insolvencies are still down on last year, demonstrating the resilience of many operators. The concern is that there will be more insolvencies to come following the rise in staff costs in April, combined with the wave

of uncertainty surrounding tariffs.

“With the increase in employers’ NI set out last October, most operators should have factored in the cost impact ahead of April. As a result, we suspect some businesses will have tried to maximise trading up to the end of March before the additional cost pressures started to bite.

“Consumer confidence remains fragile, and with inflation expected to rise throughout this year, this may well spook consumers even further. The hope is that the good weather and strong wage growth will be enough to entice people to get out and spend. Operators must keep a close eye on their cashflow, but there’s only so much pressure they can withstand. It’s clear that support from the government is urgently needed to avoid more site closures.”

The Opening of the White Heart Lymington Marks Heartwood Inn’s 30th Opening

Award-winning Heartwood Inns opened The White Hart in Lymington on the 20th May, its thirtieth pub in the Heartwood estate.

In a ceremony officiated by the Mayor of Lymington & Pennington, Colm McCarthy, the pub was officially opened to welcome the Lymington & Pennington community through its doors. The Mayor was joined by members of Lymington Chamber of Commerce, the RNLI and Go New Forest to celebrate the opening of the pub.

A listed building, The White Hart has undergone a sympathetic refurbishment including the addition of an extension to the rear to create over 150 internal dining seats together with an additional 50 seats outside. To the front, the beamed bar boasts a number of fireplaces together with semi-private spaces for private dining whilst the light, airy dining room provides a space for larger gatherings.

Under the leadership of General Manager Pete Hider and Head Chef Amaresh Nandan, guests will enjoy a seasonally changing, sustainably sourced menu in line with Heartwood’s three star rating from the Sustainable Restaurant Association, the highest rating possible. A carefully curated drinks list, can also be enjoyed by guests. Over the coming weeks, the team have put together a programme of activities to celebrate the opening of the pub including live music on the Bank Holiday weekend, face painting and a petting zoo in the garden for children to enjoy.

Richard Ferrier, CEO of Heartwood Collection, said: “We are very excited to have been able to restore this much-loved pub back to the heart of the community. It is a beautiful building with so much history and Lymington is a wonderful town that we are delighted to have become a part of. I wish Pete, Amaresh and the team the very best of luck on opening this beautiful pub.”

UKHospitality Celebrates Seventh Anniversary With Key Additions

UKHospitality marks seven years in operation, and has significantly grown its member representation during that period.

Over the past 18 months, the voice of hospitality has significantly grown its membership across all types and size of business – from independent pubs, restaurants and hotels, to major UK-wide operators. New members include the likes of the Beautiful Pubs Collective, easyHotel, Fulham Shore, Leonardo Hotels, Nutwood Pubs, Paulton’s Park, Popeye’s and Starbucks.

A number of strategic affiliate partnerships with the Association for Indoor Play, the Professional Association of Self Caterers UK and the B&B Association have enabled UKHospitality to build on its representation of more than 95% of eating, drink and accommodation venues in the UK to deliver a comprehensive voice for hospitality and the wider visitor economy.

This comes shortly after the announcement that 26 areas across England will benefit from hospitality-specific training programmes, backed by the Government. The hospitality SWAPs, developed and led by UKHospitality, will see thousands of jobseekers trained and found jobs in the sector.

This is part of UKHospitality’s focus on adding new services for member businesses around training, skills

and professional development.

Kate Nicholls, Chief Executive of UKHospitality, said: “Delivering a strong, united voice for hospitality has been the guiding principle for UKHospitality over the past seven years and I’m delighted that we’re able to continue building our membership ranks to make that voice even stronger

“There has never been a more important moment to have a trade body that represents the views of our sector to the highest levels of Government, as businesses grapple with increasing costs and more regulation.

“We’re making the case every day in Westminster, Holyrood, the Senedd and Stormont about the need to bring down our tax burden, cut red tape and back our sector to grow, and our broad membership allows us to make that case loud and clear – for hospitality and the visitor economy.

“This strength in membership also allows us to deliver benefits for members through initiatives like our hospitality SWAPs, which will make a tangible difference to the sector. These schemes are just the start of delivering even more services for members to support their workforce, skills, training and professional development.”

Booker Bolsters Drinks Division With Senior Appointment

Booker is strengthening its drinks division with the appointment of Pete Bexton as Director of Trading for Beers, Wines and Spirits.

Pete will be responsible for overseeing trading and sourcing, playing a pivotal role in implementing the company’s beers, wines and spirits (BWS) growth strategy within both the on-and off-trade.

He joins the business following 17 years in senior positions at Tesco, with 15 of these within alcoholic drinks. His most recent role was Category Director for Prepared Foods and he brings a wealth of expertise in strategic category management, range optimisation and customer experience enhancement.

Reporting to Sheila Gallagher, Booker Commercial Director, Pete will be responsible for a team of 22, whose role is to develop the drinks side of the business.

Pete says: “Beers, wines and spirits is an area I feel passionate about and I’m delighted to be taking on this role, working with a team of driven and talented colleagues. It’s an exciting time to join Booker as the business is on course for expansion; plus, the drinks industry is ever-changing, consumer preferences are evolving, and

it’s important for us to ensure we move with the times and that our business decisions keep us ahead of the game.

“We’ve set ambitious growth targets and I’m confident we can take Booker to the next level.”

Sheila Gallagher says: “Pete will be a great asset to us as we continue to strengthen our portfolio, build our reputation for supplying a breadth of quality beers, wines and spirits, and consolidate our position in the competitive but lively drinks space.

“Pete’s position will allow Neil Jewsbury to focus on his role as Managing Director at Venus Wines and Spirits, which we acquired in June 2024. Venus is a core part of our drinks offering, supporting the on-trade with premium wines, spirits and beers.”

This month, Venus announced the opening of a fifth distribution centre in Birmingham 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.

To find out more about Booker, visit https://www.booker.co.uk/

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.

Coventry Pub to Reopen Tomorrow Following £300,000 Refurbishment

The Old Dyers Arms – a traditional community pub located next door to Coventry Rugby Club, just outside the city centre – will officially reopen tomorrow, Friday 23rd May, following a phenomenal combined investment of £280,000 from fantastic new licensees, Shelley Lancaster and her partner Jim and community pub company, Admiral Taverns.

This transformational refurbishment will breathe a new lease of life into the historic pub and will enable the passionate licensee to create a welcoming social hub for local residents and the rugby club to enjoy for years to come.

Internally, The Old Dyers Arms is split across three areas – the main bar, a sports room complete with a pool table, and a cosy snug. Whilst the licensees are keen to ensure the pub retains all the character of its original 1800’s features, they are working hard to refresh the overall look and feel by installing brand new fixtures, fittings, furniture and flooring throughout. Passionate licensees, Shelley and Jim, are brand new to The Old Dyers Arms but bring with them more than 30 years’ combined experience working in the hospitality industry along with a wealth of insight into the local community having both grown

up in the surrounding area. As local residents themselves, the pair have always had a fondness for the pub and is committed cementing it at the heart of the local area and creating a warm, welcoming environment for all to enjoy.

Shelley Lancaster, Licensee, commented: “We are absolutely thrilled to be taking over The Olde Dyers Arms and we can’t wait to see the finished result of this incredible refurbishment. This is such a special pub with so much potential and I feel confident that this investment will help us to cement it at the heart of the community and create a welcoming hub that brings people together.”

Jenna Trudgill, Business Development Manager at Admiral Taverns, added: “I’m delighted to welcome Shelley and Jim to The Old Dyers Arms and I am very much looking forward to seeing the final result of this fantastic refurbishment – it’s already looking brilliant but we’re just putting those final finishing touches in place ready to welcome local residents back in due course. I’d like to take this opportunity to thank our licensees for all their hard work at the pub to date and on behalf of the whole team at Admiral Taverns I wish them the very best of luck for their reopening night and beyond.”

Step Behind Some of Britain’s Most Interesting Bars with the New Vodcast from HEINEKEN

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, one of London’s most inclusive community hubs.

New Research Reveals The Special Appeal Of Pub Accommodation, And Opportunities For Growth

CGA and Stay in a Pub reveal the special appeal of pub accommodation, in new report supported by VisitEngland and Zonal Consumers love the special atmosphere, food and welcome they get when they stay at pubs—but there’s potential to attract many more guests.

Those are among the key findings from the 2025 Pub Accommodation Review, an exclusive new report based on surveys of more than 4000 consumers and operators commissioned by Stay in a Pub, supported by VisitEngland and Zonal Hotel Solutions and conducted by CGA by NIQ.

At least half of those who stay in pubs or are interested in doing so say pubs provide a friendlier atmosphere (50%), more traditional and historic charm (53%) and more relaxed environments (53%) than any other type of accommodation. Two thirds (67%) think they offer the best range of food and drink—more than double those (30%) who rate hotels best.

Consumers also recognise that pubs are at the heart of the places they want to visit, and 39% think they offer a more authentic local experience than other types of accommodation. The research also revealed that pub staff have a big role to play in linking people with these communities with 78% of consumers saying they are likely to seek local information and recommendations during their stay.

Pub accommodation is particularly appealing to older consumers, and 65% of those who stay in pubs or are interested in doing so are aged 55 or older. The survey highlights lower usage among younger consumers, often because of outdated impressions of pubs’ facilities.

The Pub Accommodation Review also indicates stability in the frequency of pub stays and an average nightly spend of £106. However, the average length of stays has slipped from 2.2 to 1.9 nights since 2023—a sign of the impact of rising costs on consumers’ spending.

A separate survey of operators meanwhile indicates solid optimism among the leaders of pub businesses that provide overnight stays. Nearly half (45%) said they were optimistic about prospects for the market over the next 12 months—significantly higher than figures for other areas of hospitality. Two thirds (67%) say their accommodation revenue is higher or the same as a year ago, and well over half (56%) expect it to grow in the next 12 months.

Reuben Pullan, senior insight consultant at CGA by NIQ, said: “This research makes it clear that Britain’s pubs have a very special place in consumers’ lives. They provide an atmosphere, food and drink and local knowledge that other types of accommodation can struggle to match. Nevertheless, there is room for operators to extend their appeal to millions more consumers, and younger adults in particular. Better discoverability, sharper marketing around the unique characteristics and easier booking can all help pubs become even more attractive destinations for stays.”

Sophie Braybrooke, CEO of Stay in a Pub, said: “Pubs have always been part of the fabric of British life — and staying in one adds an extra layer of charm and character to any trip. At Stay in a Pub, we hear time and again from guests who’ve loved the warm welcome, the conversations by the fire, the freshly cooked food, and the feeling of truly being part of a place. This report backs that up — and shows there’s real potential to grow, by helping more people find the kind of stay that suits them. Every pub is different, and that’s what makes them so special. Stay in a Pub exist to celebrate that, and to make pub stays easier to discover, book and enjoy.”

Stuart Derricott, Sales Director at Zonal, said: “The Pub Accommodation Review highlights the special appeal of pubs as overnight destinations, and the significant potential for growth in the sector. The data shows what is important to consumers when selecting and booking a place to stay. By optimising their online presence, and ensuring they offer a simple, easy-to-navigate booking journey, operators can fully capitalise on the opportunity.”

ARC Inspirations Unveils Plans To Expand Into The Capital In Major Growth Milestone

ARC Inspirations, the operator behind the premium bar brands, Banyan, BOX and Manahatta, has announced plans to open a flagship venue in London this autumn.

The announcement marks a significant milestone in Arc’s growth strategy, which will see the operator investing £4M to open a BOX, off Shaftesbury Avenue in the heart of London’s West End district. Spread across two floors, the 7,200ft venue is set to open to its first customers in October, with the aim of becoming the go-to premium destination for watching sport, interactive competitive socialising and live entertainment.

The new BOX London venue with capacity for 450 guests and seating for 200 will be the ultimate bar to watch, play and party late into the night. Relaxed by day and energetic by night, BOX has something for everyone, with award-winning locations already operating in Birmingham, Manchester, Leeds, Nottingham, and Sheffield. The operator will also be developing its existing food offering for the London market, with more details on this to be announced ahead of its official launch.

ARC Inspirations Co-Founder and CEO, Martin Wolstencroft, said: “Announcing our presence in London is a huge step for Arc Inspirations. After achieving great success across our existing locations, having the opportunity to

open our first venue in London is a milestone moment for the group. We are extremely proud of what we have built with our BOX concept, with BOX Nottingham recently being awarded ‘Best New Site’ at the Publican Awards 2025. We now can’t wait to bring our award-winning bar to the capital.”

The new site will create 90 new jobs in a major boost to the area, and all employees will be able to take advantage of Arc’s industry-leading training and developing programmes.

This announcement is the latest step in the company’s drive to invest in city centres, having recently opened its first site in Edinburgh and expanded its name further in Nottingham with a new Manahatta location. It is now eyeing up further expansion in the Welsh capital of Cardiff.

Central to this strategy is identifying and securing prime city centre locations where Arc can operate its three differentiated brands – BOX, Manahatta and Banyan – in close proximity. The three brands are designed to co-exist, offering something different within each so that they can operate alongside each other within major city centres, without impacting or ‘cannibalising’ trade.

Further details on the London venue, as well as the official opening date will be announced later in the year.

Turn a Cocktail into a Concert with TheMusicLicence

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

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

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

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

In the Weeds: Why Kitchen Culture Must Change to Safeguard Mental Health & Wellness

As we mark Mental Health Awareness Month, the culinary world is still in the weeds.

The once-glorified kitchen culture of hustle and hard living has started to give way to a more sustainable ethos, one that recognizes that the future of the industry depends not just on innovation and skill, but on the health and happiness of those behind the pass.

But while awareness of the importance of mental health and wellness has increased, the culinary industry still faces unique challenges requiring attention and change in workplace culture. So where do we go from here?

THE MENTAL HEALTH CRISIS IN HOSPITALITY: A GLOBAL SNAPSHOT

The statistics paint a sobering picture. A 2023 survey by Cozymeal found that 44% of chefs who responded said that working at a restaurant had a negative impact on their mental health. 70% of chefs surveyed that they’d experienced anxiety as a result of working in a restaurant, and 65% said that toxic restaurant culture has made them feel isolated from the outside world.

Last year in 2024, over 76% of hospitality workers reported experiencing mental health issues during their careers, a significant rise from 56% in 2018. Factors such as long hours, high-pressure environments, the costof-living crisis, and the lingering effects of the COVID-19 pandemic have exacerbated these challenges. A recent study in Australia found that one in five chefs surveyed expressed a strong likelihood of leaving their jobs within the next year due to mental distress. Several studies have shown that 40% of turnover within the hospitality sector can be linked to mental health issues.

Despite a growing awareness to these issues, stigma remains a barrier. A 2024 UK survey revealed that 45% of employees feel uncomfortable discussing mental health concerns with their managers, fearing negative repercussions.

These numbers are still surprising, despite seeing the picture they paint on screen in most depictions of restaurant environments in movies and TV. While The Bear has made ‘Yes, Chef,’ viral, the data shows that much more must be done.

PREVENTION IS BETTER THAN CURE

That is what Michelin-starred Chef Emmanuel Stroobant’s wife told him. Fifteen years ago, Stroobant found himself burnt out, dependent on alcohol, and starting to spiral. Overseeing twelve restaurants and 350 staff members, the pressure caught up with him, but he managed to recognize the grip of alcoholism amidst the demanding pressures. It was this moment of awakening that shifted his view on mental health, a pivot towards both personal recovery and advocating within the industry.

Now, Emmanuel advocates for a culture that values rest, reflection, and mental resilience as much as culinary excellence. He realized that taking care of oneself is more than an act of selfpreservation; it’s a responsibility we have towards those around us.

“The word chef in French doesn’t mean cook. It means leader. It means somebody who is going to take and lead a team to execute something to the best potential perfection. And as a leader, it’s very important that you get your sh*t together, because if you lose it, well, your probably not going to be a very good leader or a very long leader,” says Stroobant. “It will have an impact on pretty much all or anything you’re going to be doing as a chef or as a man or a woman,” he adds. “[Prevention] is not an act of selfishness. When you take care of yourself, you actually do take care of the rest of the people around you.”

Emmanuel has also witnessed a generational shift in attitudes towards work-life balance. The millennials stepping into the industry view long hours and high stress differently than their predecessors.

They may have been inspired to enter the industry by legends like Anthony Bourdain, who brought the underbelly of kitchens to the fore for so many (“it’s a life that grounds you down,” he said), but they have also had to grieve his loss and come to grips with his tragic suicide. Emmanuel stresses the importance of embracing the younger generation of chefs, bringing fresh perspectives, challenging the norms of rigorous hours and high stress. He sees their leadership as essential for the industry’s evolution.

He advocates for training teams in managing stress, open communication and creating supportive environments, to ensure better resources that go beyond understanding the issue to acting on it. Emmanuel’s story shows how essential this is, and that mental health isn’t contrary to strength; instead, it’s integral to sustainable success, both in and out of the kitchen.

STARTING A CONVERSATION

Formerly in the food supplier industry, Kris Hall witnessed firsthand the high-pressure environment that many experience. More importantly, he recognized the silent battles with depression that individuals faced within the industry.

In 2019, Hall founded The Burnt Chef Project. His personal battle with depression laid the foundation for this initiative, aimed at raising awareness and providing support for mental health issues in hospitality. Initially conceived as a photography campaign, the project quickly gained momentum, amplifying critical conversations

about mental well-being across the globe.

Kris’ nonprofit organization is dedicated to raising awareness and providing support for mental health issues in the hospitality sector, highlighting the need to build a supportive community that understands and acts to improve mental health at work.

“Our mission to eradicate stigma and improve the working environment has been critical to our success,” says Kris. “I wanted to try and make a meaningful impact and a change to the industry that I fell in love with.”

One of The Burnt Chef Project’s remarkable accomplishments is its evolving network of volunteers across 184 countries. Their 2023/24 Social Impact Report highlights a marked increase in demand for mental health support services in hospitality, with their 24/7 text support service usage tripling in recent years.

These passionate individuals play a pivotal role in educating and supporting hospitality workers struggling with mental health issues.

Their work is one example of how offering tools, educational resources, and therapeutic services can make an impact, and the need to reinforce a collective commitment to a culture shift.

SHIFTING THE NARRATIVE: FROM HUSTLE TO HEALTH

Over the past few years, mental health has transitioned from a neglected issue to a trendy topic across various sectors. While we are on a better path towards understanding, the data shows we have a long way to go in prioritizing mental health and wellbeing in the workplace.

Advocates like Emmanuel Stroobant and organizations like The Burnt Chef Project are playing a pivotal role in changing the narrative around mental health services and calling for action. By empowering chefs with the right tools, education, resources, and a platform for open conversation, they are creating a culture where mental health is prioritized.

There is also a business case for prioritising and investing in mental health. For starters, companies that implement mental health training for managers report a 30% reduction in mental health-related absences. High turnover rates impact the bottom line, and fostering supportive, healthy work environments can reduce costs, improve retention, and drive long-term success. The process towards destigmatizing mental health, changing entrenched workplace cultures, and creating supportive environments will require concerted efforts at every level. Hospitality leaders must actively engage with their teams, fostering open dialogues and prioritizing work-life balance. Addressing these issues at both grassroots and executive levels will lead to healthier, more resilient professionals, and better lives at work and at home.

NEXT STEPS FOR CHEFS: CULTIVATING WELLBEING IN THE WORKPLACE

FOR EVERY CHEF:

• Prevention over cure: Prioritize self-care, and don’t neglect your nutrition.

• Set boundaries: Communication is crucial; knowing when to say no helps maintain mental health.

• Open dialogue: Foster conversations about mental health with peers and mentors.

• Box breathing technique: Adopted from elite military training, ‘box breathing’ offers a method to manage stress seamlessly, promoting calmness in high-pressure situations.

• Seek support: Utilise resources like CHOW and The Burnt Chef Project. FOR KITCHEN LEADERS:

• Implement team training & support: Provide mental health training for management to identify and address issues proactively. Equip teams with the tools to manage stress, and encourage open communication.

• Foster supportive environments: Establish policies that promote work-life balance and psychological safety, as well as adequate time for breaks, sick leave, and health services.

• Encourage feedback: Regularly invite input from staff to identify areas for improvement. FOR ORGANIZATIONS:

• Invest in resources: Allocate funds for mental health programs and support services.

• Promote awareness: Engage in campaigns that destigmatize mental health discussions.

• Monitor progress: Regularly assess the effectiveness of wellbeing initiatives and adjust as needed.

Mitchells & Butlers Reports Strong HalfYear Results, Credits Efficiency Drive

Pub and restaurant group Mitchells & Butlers has reported a robust performance in the first half of 2025, with a sharp rise in profits and steady sales growth across its estate, bolstered by its ongoing operational improvement programme.

The group, which owns and operates restaurant and bar brands including Browns, Miller & Carter and All Bar One, saw an operating profit of £181m, up 10.4% from the prior half-year (HY24: £164m).

It delivered like-for-like sales growth of 4.3% in the first half of the year, while its operating margin increased to 12.4% (HY24: 11.7%). The business says full-year operating profit is expected to be at the top end of the current consensus.

The group cites total revenue of £1,454m, an increase on the £1,396m earned in the previous half-year. This amounted to a profit before tax of £134m (HY24: £108m) and basic earnings per share of 16.8p (HY24: 13.6p).

Chief executive Phil Urban pointed to the company’s strategic transformation initiative – known internally as the Ignite programme – as a central factor in its positive performance. The initiative encompasses 40 focused projects aimed at improving both revenue generation and cost control across the business.

“Our strong trading reflects the continued success of investing in our brands’ appeal and guest experience,” said Urban. “Through Ignite, we are delivering operational efficiencies and smarter ways of working that enhance our competitive edge in a challenging market.”

Despite the upbeat results, Mitchells & Butlers acknowledged that headwinds remain. Rising wage costs and

continued food price inflation are expected to present challenges through the second half of the year and into 2026. However, the business remains confident in its strategic direction.

Urban added: “We are aware of the cost pressures on the horizon, but our focus remains fixed on executing our strategic plan. Our well-invested estate and clear brand propositions leave us well positioned to deliver longterm value.”

Julie Palmer, partner at Begbies Traynor, said: “Mitchells & Butlers’ impressive performance highlights how the larger players are proving resilient, even against a backdrop of higher costs and low consumer confidence across the leisure sector.”

“M&B’s healthy sales growth stands in contrast to these factors, and suggests there is an underlying current of consumer confidence that these industries can ride. It is encouraging for the sector as a whole that people are still finding room in their household budgets to go out and enjoy a drink or a meal.”

“As we head towards the key summer months, there’s lots to be happy about, but with £100m of additional costs starting to set in, the All Bar One and Toby Cavery operator could see its profit performance dampen if wet weather comes. For now, M&B will know it has to boost efficiencies whilst keeping its prices, offers and the experience it delivers appealing to customers.”

Mitchells & Butlers operates 1,723 venues across the UK and Germany, with 1,653 under direct management.

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

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

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

Photo Credit Mitchells & Butlers

– 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!

New Research Reveals Gin Consumers Have High Expectations On Brand Sustainability

New research undertaken by The Gin Guild underscores a clear message: gin consumers expect brands to take credible, transparent action on sustainability, with packaging, climate change, and ethical sourcing rising rapidly up the agenda.

The Gin Guild’s landmark consumer survey, conducted among 2,000 nationally representative adults, found that 69% of gin drinkers consider sustainability important when choosing a brand, with half actively checking for sustainability credentials on packaging or company websites before making a purchase.

While taste and price remain the top priorities, there is a growing expectation for brands to demonstrate responsible practices-particularly among younger consumers, who are more likely to demand action on climate change, human rights, and ethical supply chains. THE RESEARCH WAS CONDUCTED AS PART OF THE GIN GUILD’S YEAR-LONG COLLABORATION TO CREATE THE INDUSTRY’S FIRST SUSTAINABILITY TOOLKIT FOR GIN DISTILLERS, WITH CONSUMER DATA HIGHLIGHTING:

• Sustainability is a must: 69% of gin drinkers say it matters when choosing a brand; 50% check credentials before buying.

• Packaging matters: Packaging is the most visible sustainability issue for consumers, with 48% believing gin brands are addressing it well, and 31% identifying it as a top priority for future action.

• Transparency is key: Consumers look for clear, credible information-preferably on-pack or via brand websites. However, 31% admit they do not check at all, highlighting the need for brands to make sustainability information more accessible.

• Younger consumers drive the agenda: Those aged 18-24 are the most informed and vocal in demanding action on climate change, ethical sourcing, and human rights.

• Social responsibility: Human rights, employee wellbeing, and responsible business practices are seen as equally important as environmental issues, with 32% prioritising human rights and 36% employee wellbeing for the future.

THE GIN GUILD SUSTAINABILITY TOOLKIT: A PRACTICAL RESPONSE

Developed in collaboration with leading distillers, sustainability experts, and industry stakeholders, the Toolkit provides actionable guidance for distilleries of all sizes-offering ‘baby steps, next steps, and stretch goals’ to

help brands at every stage of their sustainability journey. It covers emissions reduction, water stewardship, waste management, packaging innovation, biodiversity, ethical sourcing, and robust governance.

The Toolkit also responds to the industry’s own priorities: recent Gin Guild member research shows water stewardship, waste management, energy consumption, and responsible sourcing are top of mind for producers, mirroring consumer concerns.

INDUSTRY VOICES

Pal Gleed, Director General of The Gin Guild: “Consumers are increasingly looking to brands that align with their values. The Sustainability Toolkit is a response to this demand.

We wanted to equip distillers with a practical resource that could guide their sustainability journey and empower them to make choices that are not just ethical but achievable.

As an industry rooted in tradition and craftsmanship, we have both a responsibility and an opportunity to lead by example. The generosity of our member experts in shaping and supporting the project is a testament to the shared vision of sharing knowledge and best practice for the greater good.”

Dr Anne Brock, Master Distiller at Bombay Sapphire (Bacardi): “Sustainability runs through many facets of our operations at Bombay Sapphire, acting as a blue thread that defines how we operate as a brand – a credibility we’ve carefully nurtured and refined over the past 25 years. We’re proud to contribute to this toolkit as a meaningful step toward greater collaboration and progress across the gin industry.”

Fiona Humphries, Sipsmith: “This isn’t just about compliance; it’s about the industry coming together to share knowledge and expertise to encourage as many gin distilleries as possible to adopt the ideas in the toolkit. For new distilleries starting out on their sustainability journeys, the Toolkit provides invaluable information about the practical steps that they can take today to make meaningful progress, both to protect people and the planet, as well as saving money.”

The Gin Guild is calling on distillers across the sector to use the Toolkit to improve their practices and communicate their progress with honesty and clarity. As the industry faces increasing scrutiny from retailers, regulators, and consumers alike, credible action on sustainability is now essential for future growth and resilience.

The Gin Guild’s annual global conference Ginposium takes place on Friday, 13 June 2025 in London https://www.theginguild.com/events/ginposium-2025-event/

Watch the video here

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

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.

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.

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

WTTC Urges Travel & Tourism to Join Forces to Scale Up Sustainable Fuel

The World Travel & Tourism Council (WTTC) in collaboration with global consultancy ICF, has launched a bold new framework urging the entire Travel & Tourism sector to unite in tackling one of its toughest challenges: scaling up the production and use of Sustainable Aviation Fuel (SAF) and other renewable fuels.

The report, Scaling Up Sustainable Fuel, sets out a practical roadmap for how every business in the sector, no matter its size or role, can help address transport-related emissions and accelerate the shift to cleaner fuels.

Julia Simpson, WTTC President & CEO, said “Sustainable fuel is the single biggest game-changer for Travel & Tourism, but right now, supply falls dangerously short of demand. If we don’t act together, we risk rising costs, limited availability, and stalled climate progress.

“Every hotel, tour operator, travel agency, cruise line and airline has a role to play. This framework gives them the blueprint. Sustainable fuel is not just an environmental necessity; it’s a business imperative and governments must incentivise the production of SAF, not just set targets for the sector.”

Today, SAF accounts for just 0.3% of global jet fuel use. To meet net-zero targets by 2050, production must increase more than 400-fold – from 1.25BN litres today to over 450BN litres. That will require as many as 6,500 new renewable fuel plants worldwide. Sustainable Marine Fuel (SMF) faces similar supply and infrastructure constraints.

Unlike other decarbonisation options, SAF is a ‘drop-in’ solution. It works with existing engines and aircraft. But high production costs, limited infrastructure, and feedstock competition have kept volumes low and prices high – up to 10 times that of conventional fuel.

The new WTTC-ICF framework offers clear, tiered actions for Travel & Tourism stakeholders to engage, whether as Collaborators, Promoters, Adopters, or Investors. From joining campaigns and supplying waste products, to funding production facilities or purchasing sustainable fuel certificates, the report makes it clear: every business can contribute.

Daniel Galpin, ICF Managing Director, stated “Decarbonising transport is a crucial step towards achieving a sustainable tourism sector. While transport industries, particularly aviation with its focus on Sustainable Aviation Fuels (SAF), have recognised the importance of sustainable fuels and are couragesouly working towards a new era, there remains a significant journey ahead. It is essential for the broader tourism ecosystem to take action and provide support to meet the targets set, as well as to implement both operational and strategic changes required.

“ICF is proud to have collaborated closely with WTTC to identify the roles that tourism stakeholders can adopt and the actions they can take to facilitate the decarbonisation of the sector, thereby contributing to a more sustainable future.”

Real-world case studies show how action is already underway. The Erawan Group is turning hotel waste oil into SAF, in Asia, whilst Jet2 has invested in a UK-based SAF plant using recyclable household waste. Crucially, the report warns that unless the sector acts collectively, SAF mandates introduced by governments, requiring a 5% to 10% blend by 2030, could increase travel costs and limit consumer choice.

With Travel & Tourism forecast to generate $16.5TN and support over 460MN jobs by 2035, scaling up sustainable fuel isn’t just an environmental challenge. It’s an economic imperative.

Hospitality Rides 2025 Is Well Under Way

In Taiwan As Funding Hits Over £346k

Hospitality Rides 2025 is now underway as industry professionals set off on their epic 400km sponsored cycle across Taiwan, having already raised over £346,378 for hospitality charities the LTC (Licensed Trade Charity) and Only A Pavement Away.

Led by ride founder and KAM Managing Director Katy Moses, 29 hospitality industry leaders have started the annual sponsored bike ride’s most challenging route yet. Pushing the pedals, the riders are tackling steep climbs, winding roads and intense heat as they cycle across almost the entire length of Taiwan, covering Hsinchu, Taipei, Keelung and Jiaoxi.

The annual fundraiser, now in its fourth year, is supported by partners and sponsors including KAM, Avani Solutions, Carlsberg Britvic, Coca-Cola Europacific Partners, DOJO, Fleet Street, Lucky Saint, Punch Pubs, TheMusicLicence, and UKHospitality. The funds raised enable both charities to carry out their vital work providing assistance and opportunities to individuals in need of support within the hospitality community.

Hospitality Rides founder Katy Moses, of KAM research agency, said: “We’re officially on the road, and spirits are high – even with Taiwan’s hills ahead of us! This is the most challenging route we’ve taken on yet, but the support from across the industry has been phenomenal. We’re so proud to be riding for two charities

that make a real difference to the lives of people in our sector, and every donation helps spur us on. If you haven’t backed one of the riders yet, now’s the time – we’ll need all the encouragement we can get over the next few days!”

Joby Mortimer, Director of Charity Operations at the LTC, added: “It’s incredible to be here in Taiwan, and to be taking part in Hospitality Rides for the fourth year in a row. Just like in previous years, the best part is being with a team working hard to raise significant funds for charities that help people in need. Thank you to everyone who has donated so far and supported us on our journey – your generosity powers the LTC and Only A Pavement Away’s continued efforts to offer practical help and create brighter futures throughout the hospitality industry.”

Greg Mangham, Founder and CEO of Only A Pavement Away said:

“The riders have set off on their epic trek across Taiwan, and we couldn’t be more thankful and proud. To have raised over £346k already is no easy feat. The funds raised will enable us to continue to drive change and impact across the country, helping individuals to rebuild their lives by providing employment opportunities, financial support and tailored learning & development.”

To find out more or to donate, visit https://hospitalityrides.org.uk/taiwan/

UK-EU Deal Welcomed By Hospitality Sector

hospitality businesses and will help to further increase access to highquality, affordable food and drink for business and consumers

“We’re pleased that there is a clear commitment to co-operate further on a youth experience scheme.

“These schemes are beneficial for those already working in hospitality, tourism and other cultural sectors to live and work in either the UK or EU. Not only does it provide economic benefits, but it also provides new opportunities for critical cultural exchange, which ultimately delivers richer experiences for customers.

“I urge both parties to pursue a model with maximum flexibility and mirroring existing schemes with Australia and New Zealand is a sensible approach.”

Online Searches for ‘Redundancy Rights’ Soar by 77% Since Autumn Budget

The latest research from The Global Payroll Alliance (GPA), reveals that since the Autumn Budget in October 2024, online search interest in employee redundancy rights and pay have increased by as much as 77% among UK internet users.

During October 2024’s Autumn Statement, the Labour government introduced increases to both the National Living Wage (NLW) and Employer National Insurance Contributions (NICs), both of which significantly increased staffing costs for UK businesses and forced many to reduce their headcounts in order to remain profitable. In fact, previous analysis from GPA recently found that the number of payrolled PAYE employees has fallen by -335,000 since the Autumn Statement.

Now GPA’s new analysis of Google Search Interest Scores* for search terms relating to redundancy and job seeking have also seen a huge spike since the Autumn Budget.

Between October 2024 and April 2025, UK search interest in the term ‘redundancy rights’ has soared by +76.8% as more and more people have had reason to seek out information on where they stand in the face of an involuntary redundancy offer.

Search interest in the board term ‘redundancy’ has increased by +13.2%, while ‘redundancy pay’ has seen an

increase of +10.7%.

Not only is it clear that people want to know more about where they stand, they are also actively looking for new job opportunities. Since October 2024, online search interest in the term ‘job vacancy’ has increased by +5.8%, while ‘job near me’ is up +4.7%.

Melanie Pizzey, CEO and Founder of the Global Payroll Alliance, says: “The impact of Labour’s decision to increase the living wage and employer NICs is already having a profound impact on UK businesses, especially small businesses that cannot easily absorb increased staffing costs.

What’s really apparent here is that these increases and the subsequent redundancies came relatively out of the blue. There was little in the way of prior warning, and barely time to breathe between the announcement being made and the policies kicking in. As such, employers and employees alike have been left scrambling for information and clarity.

While it’s difficult to place judgement on the government’s decision to introduce these increases, it’s clear to see that it was done with a heavy hand that has potentially made what would already have been a difficult time for businesses even harder.”

Nature Snaps Win Prizes In Shepherd

Neame’s 2025 Photographic Competition

Stunning images of nature in all its springtime glory were captured in the winning images of Shepherd Neame’s latest photography competition.

The Faversham-based independent family brewer launched its search for photos of nature and wildlife in its heartland at the start of the year and was flooded with entries, with prizes being awarded to one overall winner and four runners-up.

The top prize of a £150 Shepherd Neame gift card, went to Jim Higham, from Canterbury, whose winning image of a kingfisher about to eat a fish was taken in his home city, on the banks of the River Stour.

He took it in February this year, not far from Shepherd Neame’s Miller’s Arms pub, which is where he was presented with his prize on Monday (May 20) by Senior Communications Officer, Angela Cole.

The retired IT services manager at Kent University took it using his Sony A6700 with a Sony 200-600 lens.

“I’d seen the kingfishers on two separate occasions, so thought it was worth going down there to have a look,” he said. “They come here in the winter because it’s more sheltered and so they have become accustomed to people going past.

“It was so close it was unbelievable. I took a few shots and it had the fish in its beak. To swallow them,

they have to have them the right way round, so it flipped it, and I got the shot. It was just incredible.”

He added that it was a female kingfisher, which he could tell from the colour of its beak.

Jim, who has been a keen photographer since he was just eight, is also a wildlife lover, and is involved with a number of Kent charities, including as a regular volunteer at Elmley Nature Reserve, one of the largest bird reserves in England. He intends to treat his family to a special meal this summer with his winning gift card.

Four runners-up each received a £25 Shepherd Neame gift card and certificate. They were: Sarah McBride for her shot of a squirrel with a nut in its mouth (pictured, left), taken in the grounds of Whitstable Castle, Miriam Simmons for her snowdrop photo, taken in Otford, William Richardson with his photo of a ladybird on a daisy, and Helen Spillett for her shot of a New Year family walk on Seasalter beach.

Kathryn Tye, Director of Marketing and Communications, said: “We are always delighted by how many entries we receive for this competition, and the high standard. Our judges felt Jim’s winning image was a stand-out winner, capturing the beautiful kingfisher the very second it had the fish in its mouth.”

The winning images can be seen in Shepherd Neame’s brewery reception in Court Street, Faversham from Tuesday, May 27, where they will be on display during normal office hours for a month.

Botched Business Rates Plan Risks Hospitality Closures And Job Losses

Welsh Government proposals to omit hospitality from business rates reform will dramatically increase costs sector leaders say.

UKHospitality Cymru said the outline proposals “simply ignored” the severe challenges faced by hospitality businesses, who now face paying unsustainable, inflated business rates.

Returning the sector to full business rates, on top of enormous cost increases this year, and excluding it from reform would see bills dramatically increase yet again. This level of increase would be unsustainable, forcing businesses to cut jobs, reduce trading hours or, in the worst-case scenario, close for good.

UKHospitality Cymru called for “wholesale revision” of the plans, which would see only the smallest retail stores benefit, to ensure hospitality venues are eligible for a lower multiplier and therefore able to benefit from lower rates bills.

David Chapman, Executive Director of UKHospitality Cymru, said: “The Welsh Government claims it recognises the ‘unique challenges’ faced by bricks and mortar businesses, yet it has simply ignored and overlooked hospitality as one of the

sectors most impacted long-term by the broken business rates system.

“These plans would see bills dramatically hiked, by the tens of thousands for many, and force businesses to reduce their hours, cut jobs and see many close for good – all of which would be a direct consequence of the Welsh Government’s actions.

“It will make Wales a significantly worse place to do business and see investment in hospitality diverted to the other side of the border to England.

“It is a fact that hospitality businesses pay three times more than their fair share in business rates – something that the UK Government has recognised and is addressing in its own business rates reform.

“I urge the Welsh Government to recognise the catastrophic damage these proposals would wreak and take them back to the drawing board for wholesale revision. Reduce rates across the hospitality sector and let us continue to rebuild, serve our communities, create jobs for local people and play a key role in fostering economic growth.”

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 Bolero Side Chair, with the

range currently avail-

with

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

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

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

their 25th Anniversary this year.

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

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

How to Effectively Maintain a Waste Water Pumping System

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

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

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

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

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

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

assembled and the mains power switched back on.

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

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

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

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

Caterquip Ventilation Ltd is proud to be celebrating

Kitchen Equipment and Fit Out

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

See the advert on page 19 for more products.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Mitigate Fire Risk Through TR19® Grease Compliance

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

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

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

Design and Refit

Magicman - Repair, Renew, Restore

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

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

Need a Quick Washroom Upgrade?

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

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

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

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

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

Why Choose RapidFit?

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

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

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

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

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!