CLH Digital - Issue #266

Government Launches Review Into Pubs Code Adjudicator

Sector Urged To Have Its Say

Welcome to the latest issue of CLH Digital

PUBS CODE UNDER REVIEW – TIME FOR INDUSTRY VOICES TO BE HEARD

This week’s lead story focuses on a matter that has stirred debate ever since its inception – the role and effectiveness of the Pubs Code Adjudicator (PCA). The government has now launched a statutory review of both the Pubs Code and the PCA, inviting industry feedback on whether the framework is delivering what it was intended to do: promote fairness and transparency in the relationship between tied tenants and pub-owning businesses.

To say this is a contentious topic would be putting it mildly.

For those less familiar, the Pubs Code Adjudicator was established in 2016 to enforce the statutory Pubs Code. The objectives of the PCA include:

• Ensuring fair and lawful dealings by pub-owning businesses;

• Giving tied tenants the right to request a Market Rent Only (MRO) option;

• Arbitrating disputes between tenants and pub companies;

• Investigating breaches and recommending or enforcing corrective action;

• Promoting awareness and understanding of the Code.

It’s a role that carries serious responsibility, yet one that has, over the years, attracted its fair share of criticism. Some argue the PCA has fallen short in holding large pubcos to account, with complaints around procedural delays, lack of enforcement muscle, and limited impact.

Others defend the office’s progress under difficult circumstances, noting that meaningful reform in such a complex sector is rarely straightforward.

As Editor of CLH News, I will be attending an upcoming Pubs Code Adjudicator event

next week, where I hope to gain direct insights from stakeholders and PCA representatives alike.

This government consultation is now open for input until August 14, and I would encourage anyone with a stake in the licensed on-trade to contribute. Whether you’re a tied tenant, an independent operator, or part of a larger organisation, your perspective matters. A link to the consultation is included in our lead story this week.

While the future of regulation is up for debate, it’s refreshing to see the public’s love for the local pub is undimmed. New consumer research commissioned by Tyrrells shows that 49% of people still favour their local over other venues, and 51% say it’s their preferred place to catch up with friends and family.

The factors that make a great pub experience haven’t changed much – great food, drink and service still top the list. Add to that live music (41%), sport screenings (24%), and a good old-fashioned beer garden, and it’s clear the traditional pub formula continues to resonate.

On a personal note, I recently had the joy of revisiting a moment in time from my own pub-going past.

A family member of a landlord at a pub I regularly visited in the 1970s shared some cine camera footage of a midweek night in 1978. The pub was run by a former champion boxer who’d fought in two world title fights – and the footage captured a place buzzing with conversation, laughter, and camaraderie. Not a mobile phone in sight.

It was a nostalgic reminder of just how embedded pubs are in our national identity. Fastforward almost 50 years, and their social value clearly hasn’t diminished – even if, unfortunately, that isn’t always reflected in the policy decisions handed down from Westminster. One might say it’s a pity our Chancellor doesn’t quite see it that way.

As always, we’ll continue to shine a light on the issues that matter to the sector – the challenges, yes, but also the many reasons we have to be proud of this industry.

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

I can always be contacted at edit@catererlicensee.com

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

EDITOR Peter Adams

Government Launches Review Into Pubs Code Adjudicator

(CONTINUED FROM FRONT COVER)

“The post-implementation review call for input will run for the same 12-week period and will specifically consider the Code’s impact since its introduction in 2016, including”:

• the extent to which it is working

• if it has achieved its objectives

• whether the current regulation remains the most appropriate approach

• if intervention and regulation is still required “SHARE EXPERIENCES”

The Department for Business and Trade (DBT) is now calling on pub tenants, pub-owning businesses, trade bodies, legal professionals and all relevant stakeholders to share their experiences and evidence relating to the operation of the Code and the performance of the PCA during the three-year period from 1 April 2022 to 31 March 2025, through a consultation which closes on August 14.

The Pubs Code, a set of mandatory regulations in England and Wales was introduced to ensure pub tenants who are under contract to sell products provided by their landlord (tied tenants) are not worse off than if they were free to serve what they chose (free-of-tie tenants).

The code was developed partly due to concern that tied tenants were being unfairly treated by their landlords and had much less bargaining power when it came to lease negotiations.

The main provision of the Pubs Code allows tenants to request their landlord offer a “Market Rent Only” (MRO) option, which reflects what the tenant could rent the pub for, free-of-tie.

The Market Rent Only (MRO) option clause was introduced to the House of Commons by Greg Mulholland, then the MP for Leeds North West, who is now the Campaign Director of the Campaign for Pubs and Chair of the British Pub Confederation. The vote on 18th November 2014 was the only defeat on legislation suffered by the then Coalition Government, with the Conservatives within the Coalition strongly opposing the MRO option

The PCA, appointed by the Secretary of State for Business and Trade, is responsible for enforcing compliance with the Code, issuing guidance, advising stakeholders, and arbitrating disputes. This third statutory review, required by legislation, will also feed into a broader post-implementation review (PIR) of the Pubs Code, examining whether the regulation remains fit for purpose nearly a decade on.

REDUCE RED TAPE

A BBPA spokesperson said: “It’s heartening that this review recognises the Government’s desire to reduce red tape and the acute cost burden on our sector.

“The partnership pub model and a successful relationship between pub operating companies and Publicans is a vital cog in the sector and the Pubs Code has played an important role in embedding improvements. “However, it is essential that the statutory review and Post-Implementation Review (PIR) ensure the Code remains fit for purpose. They must also focus on reducing the Code’s cost burdens and ensuring its approach accurately reflects the current pub landscape. This will enable all parties to continue investing with confidence and help keep vibrant pubs at the heart of their communities.”

POST-IMPLEMENTATION

The government said it will also consider a range of evidence to inform a post-implementation review of the Pubs Code including views and evidence submitted from stakeholders. Under the Better Regulation Framework, the Department for Business and Trade is expected to complete a post-implementation review of the primary legislation and subsequent regulations, which will consider the costs and benefits of the regulations since its implementation.

THE POST-IMPLEMENTATION REVIEW WILL CONSIDER:

• the Code’s impact since it came into force in 2016

• the extent to which the regulation is working

• if the policy has achieved its objectives

• whether the intervention is the most appropriate approach

• if intervention and regulation is still required

Madders added: “If a statutory Code is still necessary, it will further consider if the current approach is still the most appropriate one or if any changes should be made. This will include whether the PCA is still required, should be retained in its current form or should be reformed or consolidated with another public body.”

“Pub models have changed in recent years in England and Wales, with a reduction in non-managed pubs, including tied pubs, and an increasing popularity of management arrangements. Management arrangements include profit or turnover share agreements (sometimes referred to as ‘hybrid operator agreements’). The PCA has recently said these agreements may fall within the definition of a tied pub for the purposes of the Pubs Code but is not aware of evidence of significant harm to operators from these types of agreements.”

INDUSTRY AT A CROSSROADS

This consultation comes at a critical moment for the UK pub sector, which continues to face mounting economic pressures, shifting consumer habits, and calls for fairer and more transparent business practices. The consultation is open until 14 August 2025, and submissions can be made via the government’s website A full report of findings will be published in due course and laid before Parliament by the Secretary of State.

Significant Changes to the Employment Rights Bill

By Debbie Coyne, Partner and Head of Employment Law at Slater Heelis

The Employment Rights Bill is set to introduce some of the most significant changes to UK employment law in recent years, with the hospitality sector standing to be one of the most affected. The proposed changes will reshape how hospitality businesses manage staffing, contracts, and operations; requiring strategic preparation and a shift in mindset from employers.

The four key changes can be broken down as:

1. END OF ZERO-HOURS CONTRACTS AND INTRODUCTION OF GUARANTEED HOURS

One of the headline reforms in the bill is a clampdown on zerohours contracts which is a staffing staple in the hospitality industry. With a high proportion of hospitality workers currently employed on flexible, zero-hour arrangements to cope with seasonal demand and fluctuating footfall, the introduction of guaranteed hours will bring increased rigidity.

Hospitality operators will be required to offer guaranteed hours to workers who meet certain eligibility criteria. While this provides greater job security and fairness for employees, it limits the sector's ability to scale staffing up or down on short notice. Operators will need to invest in workforce planning tools and adopt a more structured approach to scheduling to comply.

2. REDUCED FLEXIBILITY IN

SHIFT CANCELLATIONS

Another key change is the restriction on last-minute shift changes. Employers will be required to give reasonable notice before cancelling or altering shifts, or face a proposed mandatory compensation payment. This introduces a new financial risk for businesses that typically rely on flexible shift arrangements to respond to sudden drops in customer demand or overstaffing.

For an industry known for its unpredictability and which is driven by weather, local events, or consumer trends, this change could lead to increased wage costs and pressure to forecast labour needs with much greater accuracy.

3. BAN ON FIRE AND REHIRE PRACTICES

The bill also addresses ‘fire and rehire practices’ - a strategy sometimes used to implement contractual changes such as reduced hours or altered terms. The legislation will ban exploitative use of this approach, requiring employers to engage in formal consultation processes and reducing their ability to enforce unilateral changes.

This means that hospitality employers must take a more consultative and procedural route when seeking to amend contracts, which could slow down decision-making and increase the risk of legal disputes if not handled properly.

4. DAY-ONE RIGHTS FOR UNFAIR DISMISSAL

Currently, employees need two years of continuous service to bring an ordinary unfair dismissal claim. This has allowed hospitality employers some leeway when letting staff go early in their employment. The new bill introduces day-one rights for unfair dismissal, making it riskier to dismiss short-serving staff without a fair reason and process.

Given the high turnover and transient workforce typical of hospitality, this change will require the sector to introduce robust onboarding, probation management, and dismissal processes from day one. Smaller businesses with limited HR infrastructure may find these requirements particularly challenging, time-consuming or costly if they need to outsource to a specialist.

All of these changes will compel hospitality businesses to rethink their operating models, employment contracts, and rota systems. This is going to impact not just how the sector hires and fires, but how it schedules, communicates with staff, and structures employment terms. Businesses should be reviewing contracts, training managers on the new legal framework, and implementing new HR procedures well in advance.

In short, while the Employment Rights Bill aims to improve job security and fairness for workers, it demands a proactive and strategic response from hospitality employers. The sector will need to navigate the trade-off between compliance and operational agility; and those who prepare early will be best placed to adapt.

Sun And Easter Boost Pub Sales In April But Restaurants And Bars Flag

Britain’s managed pub groups enjoyed a bright April with like-for-like sales growth of 9.1%, the latest CGA RSM Hospitality Business Tracker reveals. It follows a month of warm weather that encouraged consumers into pub gardens and terraces. However, some of the growth was at the expense of restaurants, where sales fell 0.9% year-on-year. Bars continued a long run of negative numbers, with trading down 4.5%.

Nevertheless, sales across all hospitality group outlets were 4.2% ahead of April 2024—comfortably beating the UK’s recent rates of inflation, as measured by the Consumer Prices Index. It represents a strong start to the second quarter of 2025 after year-on-year drops of 1.3% and 0.6% in January and March and growth of just 0.1% in February. April’s comparison was slightly inflated by the long Easter weekend, which fell in March last year. Total sales—including at venues opened by groups in the last 12 months—were 6.8% ahead of April 2024.

The Tracker, produced by CGA by NIQ in partnership with RSM UK, shows trading outside the M25 was significantly better than in London. Groups’ sales inside the M25 were ahead by 0.9% year-on-year, but further afield they rose by 5.5%.

Karl Chessell, director – hospitality operators and food, EMEA at CGA by NIQ, said: “After a tough few months for hospitality, the warm weather has given managed pubs a very bright start to the second quarter. It is hopefully a sign that some consumers are spending a little more freely, though a disappointing month for restaurants suggests others were simply switching from eating out to drinking out. Ongoing high costs for operators, including through heavy new labour bills from April, continue to pile pressure on margins—but while the sun continues to shine, pubs with outdoor spaces can expect trade to remain strong.”

Saxon Moseley, head of leisure and hospitality at RSM UK, said: “The headline growth in like-for-like sales will be celebrated by operators who have endured a contraction in trading since the start of the year.

This uptick may signal a shift in consumer behaviour as improving weather and greater opportunities to socialise begin to drive spending. Pubs were the clear winners from the spring sunshine, but other parts of the hospitality sector can also take encouragement from the broader rise in activity. However, consumer confidence remains fragile, so recovery is far from assured. Cost pressures remain acute with food inflation outpacing general inflation in April, but for the first time this year there is cautious optimism that revenue growth may ease these concerns.”

National KP Day 2025 Sees Winterhalter Raise Money for Hospitality Action

It’s National KP Day on June 22. This is the chance to celebrate the work that kitchen porters do all around the foodservice industry, from schools, pubs, hospitals, restaurants and hotels to care homes, cafes and coffee shops. And once again Winterhalter is joining in the fun by raising money for Hospitality Action.

Getting involved is simple: just post a picture of your kitchen porter to Instagram or X, with @winterhalterUK and adding the hashtag #KPday. For every picture posted Winterhalter will give £2.50 to the charity, up to maximum of £500. In addition, the best pics will be selected to go up in the gallery on the KP of the Year website (kpoftheyear.com)

“KP Day is all about having some fun while we applaud the hardworking KPs who keep our industry going,” says Stephen Kinkead, managing director of Winterhalter

UK. “We’ve had some brilliant images over the years, with kitchen brigades having a bit of fun with the KP Day idea.”

Meanwhile Winterhalter is also searching for the 2025 KP of the Year. For more information and to check out the amazing prizes on offer, visit kpoftheyear.com.

Winterhalter provides a total solution for dishwashing and glasswashing, from presales 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.

Recruitment and Retention in the Hospitality Sector

By Esther Jenkinson, CEO of GIG

As the UK hospitality sector braces for yet another challenging year in 2025, the focus must urgently shift to what should have always been a top priority: people.

While headlines continue to spotlight the soaring cost of living and increased business overheads, the industry’s greatest asset — its workforce — is being squeezed from both ends. The question now is not just how to survive the staffing crisis, but how to fundamentally rethink recruitment and retention in a way that enables businesses to thrive.

RISING LABOUR COSTS AND ECONOMIC PRESSURE

Rising costs of labour are one of the biggest challenges. In the last five years, the UK minimum wage for adults over the age of 21 has jumped from £8.72 to £12.21 per hour, according to the Department of Work and Pensions. On top of that, employer national insurance has risen from 13.8% to 15%. That means every hour of labour now costs £4.12 more than it did five years ago. Meanwhile, consumer spending hasn’t matched this pace, with fewer people going out and spending less when they do.

These financial pressures are hitting smaller independent venues hardest. They don’t have the backing of a large corporation. If they’re new or still finding their feet, those rising costs can add up very quickly.

Many big businesses will also opt to pay their employees the London Living Wage instead of minimum wage. Multiplied by the thousands of employees they hire, the scale becomes unmanageable very quickly. Furthermore for independent venues, trying to remain competitive while offering fair wages can feel nearly impossible.

IMPROVING RECRUITMENT PRACTICES, FLEXIBLE HIRING MODELS AND POLICY CHANGES

So, what are the solutions?

Firstly, staffing flexibility is key. The sector has long relied on the agency model to cope with fluctuating demand, and this is only becoming more ingrained.

However, political developments could threaten this model. The Labour government’s proposal to ban zerohour contracts might come from a good place but the reality is, many hospitality businesses simply wouldn’t

survive. Venues with irregular demand such as event spaces, large hotels, can’t afford to guarantee hours they don’t consistently need.

For venues seeking experienced workers, Jenkinson says agencies can be a smart option: “If you hire someone directly and it doesn’t work out, the onboarding cost alone can be painful.

With an agency, you can try someone out. If they’re great, you keep using them.”

Secondly, transparency and quality must be at the forefront of recruitment practices. GIG aims to be completely transparent with costs for users of the platform, ensuring a lower-risk way to build a reliable and fully flexible team for the needs of their business.

But cost isn’t everything, quality also matters. “GIG has got people who’ve worked with us for seven to ten years. They’re proactive, adaptable, and know how to pick things up quickly. That level of experience saves our clients time and money.”

Long-term, however, the issue also requires cultural and policy-level shifts. One of the biggest challenges lies in how hospitality careers are perceived.

Jenkinson says, “In the UK, the hospitality sector is often still seen as something people fall into, not something to aspire to. But in other countries, it’s a respected profession.”

Changing the narrative around hospitality is crucial. Hospitality should be recognised as a viable, rewarding career path, and not just a temporary job. Greater flexibility is one of the sector’s key strengths, offering opportunities for those who don’t want or aren’t able to work a conventional 9-to-5 schedule. Emphasising this adaptability, while also investing in smarter staffing solutions and more innovative workforce management, can help attract a broader and more diverse pool of talent.

Equally important is the visibility of long-term career progression. By clearly outlining the opportunities for growth, from entry-level roles to management and beyond, the industry can better demonstrate its value and potential.

“There’s a lot more to hospitality than pulling pints,” Jenkinson points out.

Furthermore, on the economic policy side, balance is key. “Of course workers deserve decent pay, but if wage costs keep rising without support, businesses won’t be able to hire at all. They’ll run with minimum staff, and service will suffer. We all want our food to arrive quickly and our drinks served with a smile, none of that’s possible if there’s not enough people to do the job.”

Ultimately, Jenkinson says, “We need to keep these businesses open. That means making hospitality a viable, attractive career and helping venues remain financially sustainable. Because if we don’t, the Friday-night pint or weekend meal out won’t be an option anymore.”

Sandman Signature Glasgow Hotel Named Scotland’s Best City Hotel

Government Skills Announcement Set To Deliver Economic Growth And Break Down Barriers To Opportunity

Government has announced radical skills reforms giving young people opportunity to develop skills in priority areas for the country.

Young people are set to benefit from 120,000 new training opportunities as part of a radical skills revolution, giving them the chance to develop skills where they are most needed across the workforce to rebuild Britain.

The measures, backed by a record-breaking £3 billion apprenticeship budget, will open up opportunities for young people to succeed in careers the country vitally needs to prosper. More routes into skilled work means more people building affordable homes, more care for NHS patients and more digital experts to push our economy forward. This includes an additional 30,000 apprenticeship starts across this Parliament.

Education Secretary Bridget Phillipson said: “A skilled workforce is the key to steering the economy forward, and today we’re backing the next generation by giving young people more opportunities to learn a trade, earn a wage and achieve and thrive.”

“When we invest in skills for young people, we invest in a shared, stronger economic future – creating opportunities as part of our Plan for Change.”

“But everyone has a role to play in a thriving economy, and we’re taking our responsibility seriously providing more routes into employment, it’s now the responsibility of young people to take them.”

TO SUPPORT THIS, THE GOVERNMENT IS:

• implementing a 32% increase in the Immigration Skills Charge, which will deliver up to 45,000 additional training places to upskill the domestic workforce and reduce reliance on migration in priority sectors, as announced in the recent Immigration white paper

• refocusing funding away from Level 7 (masters-level) apprenticeships from January 2026, while maintaining support for those aged 16 to 21

and existing apprentices. This will enable levy funding to be rebalanced towards training at lower levels, where it can have the greatest impact

• launching 13 new Level 2 construction courses for adults in nondevolved areas under the Free Courses for Jobs scheme

In addition to the £3 billion apprenticeship budget, we’re backing the new generation of workers through:

• £14 million of adult skills funding for construction to be devolved to local mayors for next academic year, expected to support up to 5,000 additional adult learners

• £136 million for Skills Bootcamps across a range of priority sectors in 2025 to 2026, providing training to over 40,000 learners

• £100 million over 4 years to expand Construction Skills Bootcamps

• 10 technical excellence colleges specialising in construction skills, opening in September 2025

The government is also confirming board appointments to the new national body for skills, Skills England, which will work with employers and local leaders to shape training policy and delivery.

Kate Nicholls, Chief Executive of UKHospitality, said: “It’s positive to see the Government’s skills announcement this week, helping to create more opportunities for young people getting into work and increase investment in the skills system. However, as part of its skills reform, we urge the Government to consider the hospitality industry as part of the plans.”

“It’s a key sector that can deliver change at both pace and scale, unlike many of the current priority sectors. We demonstrated this recently with the successful launch of Hospitality Sector Based Work Academy Programmes (SWAPs) created in collaboration with the Department for Work and Pensions.”

“UKHospitality has already had training solutions in development for some time now, all of which are ready to be launched as soon as the required backing and support is confirmed. These include:

• A foundation apprenticeship for Hospitality ready to be delivered from August 2025 and set to provide the perfect progression for new entrants to the industry.

• A Hospitality Graduate Apprenticeship Scheme at Level 7 ready to launch in September 2025.

• Hospitality and catering courses ready to go live for adult learners, to support them both in getting into work, as well as upskilling for progression.

• Hospitality Skills Bootcamps that have already received initial interest from several locations, including London, Liverpool and Sussex.

• Continued work with a large network of colleges who provide exemplar hospitality and catering teaching in commercial kitchens and restaurants open to the public.

“It’s therefore imperative that the Government recognises and backs the dedicated work the hospitality sector is doing to provide best-inclass training for those entering and already working in the industry.”

Sick and Tired: The Real Cost of Sick Days in Hospitality

By Hannah Strawbridge, Employment Lawyer and Founder of Han Law Co Ltd,

Let’s not sugarcoat it. The hospitality industry is in a staffing crisis. It’s tough to recruit and retain staff, and now sick days are said to be costing the industry over £300 million a year. That’s not just numbers on a spreadsheet; it’s stretched teams, frazzled managers, and slower service, which can all mean a hit to your venue’s reputation.

But here’s the thing: not every “sick day” is created equal. IS IT A BUG, OR IS IT A HANGOVER?

The hospitality sector has long battled with so-called “sickies,” also known as those unauthorised duvet days. While there’s sympathy for the genuinely unwell, operators are increasingly frustrated by short-notice absences that strain already stretched rotas.

UK employees are legally entitled to Statutory Sick Pay (SSP) of £118.75 per week after four consecutive sick days. While some employers offer more generous schemes, many hospitality businesses, especially small independents, stick to the basic SSP. This can lead some staff to take sick leave when they are actually burned out or dealing with per-

sonal issues.

WHERE DO MANAGERS STAND?

Legally, you can request evidence of sickness (self-certification for up to 7 days, then a GP fit note). If suspicious absences arise, employers can investigate but should proceed cautiously to avoid breaching employment law regarding discrimination and unfair dismissal. For instance, a waitress with legitimate reasons for absences receives formal warnings despite valid explanations. Similarly, a housekeeper dismissed for "too many sick days" is later diagnosed with cancer. A rigid approach risks legal issues and creates a toxic culture, driving staff away.

Be too lenient, though, and there’s always the risk that you will open the floodgates. Always keep detailed records of absences, conversations, and outcomes and if patterns emerge (like Monday absences or postpayday vanishing acts), have a calm, private chat with the employee. This isn’t about playing detective, it’s about understanding the cause and finding a mutually agreeable solution.

KNOW THE LAW

Under the Equality Act 2010, long-term illness (physical or mental) can qualify as a disability. If you discipline or dismiss someone based on disability-related absence without making reasonable adjustments, you could face a tribunal for disability discrimination. Similarly, dismissing someone due to pregnancy-related sickness or for time off to care for dependents (which is also protected) can be automatically deemed unfair.

The golden rule is that context matters. Always assess individual circumstances before taking formal action. Employers should establish clear policies that are applied consistently and equitably, while also demonstrating empathy and understanding.

PREVENTION IS BETTER THAN CURE

So what can employers do to cut down on ‘duvet days’?

(1) Better rota planning – overworked teams burn out fast. Give staff

proper breaks, limit double shifts, and build rest days into rotas, preferably when requested, where possible.

(2) Incentivise Attendance – consider offering quarterly bonuses for 100% attendance or reward schemes like extra paid leave, gift cards, or team perks. The carrot can work better than the stick.

(3) Open culture – staff are more likely to be honest if they don’t fear punishment. Encourage open communication. Sometimes, what might look like sloppy absenteeism could be a mental health issue, childcare or parental care stress, study pressures or burnout.

(4) Wellbeing first – introduce basic wellbeing initiatives. Access to mental health support, free meals on shifts, or discounts for gym membership all show that you care.

(5) Return to work interviews – these offer you a chance to show support and find out more about the absence. This is not about giving your employee a grilling, but by improving engagement.

LEADERSHIP MATTERS

What really reduces absenteeism? Good management and leadership. People don’t skip shifts just for fun, they do it when they’re overwhelmed, undervalued, or unsupported. When staff feel heard, respected, valued, and part of a team, they’re far more likely to show up, even on tough days.

That means training line managers, not just in polices and procedures, but in people skills. Empathy, listening, and flexibility go further than any HR policy alone. And when problems do arise, deal with them early, fairly and preferably face-to-face with a human touch.

AND FINALLY...

Staff sickness, whether real or not, can sink a shift and hugely impact your business. A blanket crackdown won’t fix it though. The best operators mix fair policy with people-first leadership. If you can get the balance right, you’ll reduce absence, boost morale, and keep the team (and tills) ticking over.

London Multiple Operator Takes On First Star Lease

London based Remedy Bars has added The Elmhurst near Tottenham Hotspur Stadium to its portfolio. The pub, which has been closed for two years, will reopen early August following a major £550,000 joint refurbishment with Star Pubs. 16 jobs are being created on the back of the investment. Run by Charles Bakker, Remedy Bars has two pubs – The Horse & Groom in Shoreditch and Horatia in Highbury – and a craft bar, No 26 Shoreditch. Says Charles: “I used to have 12 pubs and bars, but downsized the business just before covid, which turned out to be good timing. I no longer have expansion targets. The business is growing organically, but only as and when something special comes along. The Elmhurst was too interesting to say no to. It is located near Tottenham stadium so will benefit from the many sporting and cultural events held there. It is also a beautiful prominent pub with real character and a fantastic outdoors that we’re turning into a superb and unique space. There are lots of nice pubs in the area, but nothing will match our garden.

“Like our Highbury pub, trade at the Elmhurst will be consistent. The biggest

challenge for high street pubs and bars is that one week you can be busy and the next not due to working from home, holidays, or train strikes. It makes staffing a challenge.”

The plans for The Elmhurst are designed to broaden its appeal, attracting families and local residents as well as visitors to the Tottenham Hotspur Stadium sports and cultural events.

Says Star Pubs Investment Manager, Matt Cornwell: “We’re delighted to be starting on the refurbishment of The Elmhurst with Charles who is a very experienced pub and bar operator.

“The upgrade of The Elmhurst is in keeping with the regeneration of Tottenham, which is attracting investment and younger more cosmopolitan residents. The garden will be a real draw – there’s nothing like it in the area. It will be an oasis in an urban environment. I look forward to visiting The Elmhurst once it reopens and enjoying a pint in what will be an amazing garden.”

Beer Day Britain 2025 – Cheers To Beer!

Pubs and bars throughout the UK are looking ahead to 15 June, as Beer Day Britain the UK’s annual national beer day takes place on June 15th 2025 (and in Northern Ireland as Beer Day Northern Ireland).

This year is the event’s 10th anniversary – which, appropriately for beer, is the Tin Anniversary.

Father’s Day falls on Beer Day Britain this year with

Bank Holidays and VE Day Boost

Sales, New BBPA Figures Show

A bumper May with two bank holidays and VE Day saw an estimated 14 million extra pints sold in pubs compared to a month without, the BBPA estimates.

VE Day itself is estimated to have brought in up to one million extra pints sold in pubs thanks in part to the licensing hours extension which allowed them to stay open until 1am.

The additional pints mean the sector delivered an extra £69 million in sales for the economy and generate £11.5 million in VAT and £6.5 million in beer duty compared to a month with no bank holidays or VE Day.

The boost comes as the sector wrestles with a barrage of extra tax and fees following the April cliff-edge which is costing the industry an extra £853 million, the BBPA said.

The new statistics come after the BBPA revealed the average price of a pint has broken the £5 barrier for the first time, partly due to rising costs placed upon the sector.

Emma McClarkin, Chief Executive of the British Beer and Pub Association said: “Many of us chose to spend

our local pub, a home away from home, as the perfect location to spend the sunny long weekends and to celebrate VE Day.”

“These figures demonstrate how vital such occasions are to our sector, which is battling new costs including higher business rates bills, unfair and chaotic packaging fees, and soaring new employment costs.”

“Following the avalanche of new fees in April which saw new costs hit the industry, the BBPA is calling on the Government to ease the burdens placed upon the sector.”

“We urge the Government to support our sector by reforming business rates, reviewing punishing EPR costs, and mitigating new employment fees so that it can continue to drive the UK economy’s growth and supporting local jobs.”

The BBPA is urging the Government to do this by permanently rebalancing the business rate system, reviewing chaotic EPR costs, mitigating new employment fees, and ensuring the Employment Rights Bill doesn’t remove flexibility for the sector.

Hall & Woodhouse Named a Sunday Times Best

Places to Work Employer for Second Year Running

“We

Employment Rights Bill: Implications For The Hospitality Sector

By Wie-Men Ho, Partner at Eversheds Sutherland (https://www.eversheds-sutherland.com)

STATUTORY SICK PAY (SSP)

The Employment Rights Bill includes over 28 employment reforms and, while the cumulative scale, breadth and complexity of those reforms are significant for all employers, those in the hospitality industry will face unique challenges due to the sector’s distinct demands. Below, we consider the Bill's most impactful provisions for the sector and essential steps employers should take now to prepare.

What are some of the key provisions in the Bill impacting the hospitality sector?

ZERO AND LOW HOURS WORKERS

Hospitality businesses frequently rely on zero or “low” hours workers to manage seasonal and fluctuating demands. The Bill introduces a duty to offer a guaranteed hours contract to these workers, including certain agency workers, that reflects hours worked over a reference period. Whilst much of the detail is still to be confirmed, including who is a “low” hours worker, the changes will be significant for those engaging zero and low hours workers. Employers should prepare for increased costs and administrative requirements.

Changes to SSP under the Bill will impact those hospitality businesses who have high numbers of workers eligible for SSP only, rather than enhanced company sick pay. The current lower earnings threshold and threeday waiting period will be removed, increasing the number of workers eligible for SSP and, in turn, SSP costs. The rate of SSP payable will be the lower of the flat rate in force from time to time, or 80% of average weekly earnings.

DAY-ONE UNFAIR DISMISSAL RIGHTS

The Bill introduces a right to claim unfair dismissal from day-one of employment, subject to a probationary period during which a “light-touch” dismissal process will apply. Details like the length of the probationary period (likely nine months) and the specifics of the "light-touch" process will be confirmed in regulations. Hospitality employers, especially those with high staff turnover, should prepare for increased dismissal risks and costs.

HARASSMENT

The Bill requires employers to take “all” reasonable steps to prevent sexual harassment and introduces a new standalone claim for third party harassment in relation to all protected characteristics. Given the high frequency of third-party interactions within the sector (e.g. customers, members of the public, suppliers), ensuring that harassment policies, training, third-party contracts and reporting channels are reviewed and updated will be key.

TRADE UNIONS

The Bill will make it easier for unions to gain statutory recognition and organise industrial action. It introduces a new right for unions to access workplaces - digitally and physically – with penalties for non-compli-

ance. Additionally, it strengthens rights to time off and requires that employees be informed of their right to join a union.

COLLECTIVE REDUNDANCY CONSULTATION

Under the Bill’s proposals, there is a potential for the widening of the trigger for collective redundancy consultation and HR1 notification (although the exact detail is still to be determined in regulations). Employer penalties for failing to consult collectively will also increase, with the maximum protective award rising from 90 days’ to 180 days’ pay. Employers should therefore anticipate the potential for increased collective consultation and increased costs and legal risks when carrying out collective consultation exercises.

“FIRE AND REHIRE”

Provisions in the Bill will make it difficult for employers to vary terms and conditions of employment in the absence of employee/union agreement (and where the contract does not otherwise permit the change) and employers should anticipate that “fire and rehire” will only be lawful in a small minority of cases.

FLEXIBLE WORKING

Accommodating flexible working requests can be challenging for those employers in the sector who require an onsite presence or 24/7 service continuity. Under the Bill, employers can continue to rely on the existing statutory grounds for refusing a flexible working request; however the Bill adds additional requirements: that it must be reasonable for the employer to refuse on that/those ground(s) and, when notifying its refusal, explain why it considers it reasonable. Employers should therefore anticipate more workers expecting to work flexibly and tribunal claims to consider the reasonableness of the employer’s refusal.

HOW SHOULD EMPLOYERS ACT NOW TO PREPARE?

The Bill is expected to receive Royal Assent this summer and will be implemented in stages over 2025-6 and beyond. Further changes include: increasing tribunal time limits; the introduction of a new enforcement body; changes to family leave; and more.

Although it could be some time before Bill is fully in force, in light of its significance, hospitality employers should act now to risk assess the impact on their workplace, for example:

• Regarding zero and “low” hours workers, review the Bill’s impact on current staffing models, particularly seasonal arrangements, and take advice on alternative models where necessary. Review the adequacy of systems for capturing hours worked and when.

• Review recruitment practices, including current probationary periods, dismissal processes and manager training.

• Review sickness absence policies and manager training on short-term absences, levels of which may rise as a result of SSP changes.

• Ensure robust processes are in place to track all redundancies across the entire organisation, if multi-site.

• Review contractual change processes, including the wording of contracts, the offer of employee incentives and negotiation strategies.

• Identify what further steps could be taken to prevent harassment, including third-party harassment.

• Review flexible working strategy and the policy reasons for any current arrangements, in anticipation of “reasonableness” challenges.

• Prepare for potential trade union access requests (and possible statutory recognition applications) and consider the state of industrial relations and employee engagement in the light of the Bill’s changes.

London Tech Startup LoveBite AI Redefines the Dining

Experience with the World’s First AI Video Waiter

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

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

It compliments the regular menu, with diners simply scanning a QR code at the table to access tantalising videos of each dish and speak to the knowledgeable AI assistant to have their tastebuds tantalised. The AI’s personality and the look and feel of the visuals are customised to complement the restaurant’s vibe and brand. LoveBite’s AI Video Waiter brings a human-like touch to digital ordering, allowing diners to:

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

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

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

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

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

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

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

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

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

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

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

See the advert on page 13 or visit www.lovebiteai.com for further details.

Packaging Tax Damage to Hospitality Ignored by Government

Leading pub, hospitality and brewing bodies have united in expressing “deep concern” about the cost and impact of EPR, and Defra’s lack of progress to solve the issue.

In a letter to the Prime Minister and Chancellor, the coalition said it does not believe Defra has given “due regard” to the economic impact of Extended Producer Responsibility (EPR) on investment and growth in the UK.

It also said that, as a result, the department’s efforts to alleviate these issues have been “deprioritised”.

The coalition has made an appeal to the Prime Minister and Treasury to delay the introduction of EPR by at least a year, while Defra is instructed to remedy existing issues.

The bosses of UKHospitality, the British Beer and Pub Association, British Institute of Innkeeping, Campaign for Real Ale, Society of Independent Brewers, Wine & Spirit Trade Association, Independent Family Brewers of Britain, Federation of Wholesale Distributors, Cider UK and British Glass have highlighted three key issues:

1. Double payment by hospitality businesses: Venues will pay twice for waste collection, due to poor policy design incorrectly classifying bottles of beer and wine as household waste and subject to a packaging levy, despite not leaving hospitality premises. Venues will have to pay for existing business waste collection to dispose of glass, as well as face additional costs passed on by producers under EPR.

2. Impact upon investment and growth: No final announcement of the prices involved in EPR and ongoing confusion around the double payment by hospitality businesses is negatively affecting investment decisions and

business confidence. Additional costs for hospitality businesses will be passed onto consumers, affecting performance in the sector and creating inflationary pressure.

3. Disproportionate cost burden on glass: Disproportionately high indicative fees for glass is likely to drive certain product types into plastic, undermining the high recycling rate for glass and the EPR’s objective to drive recycling.

The letter said: “The sector and its supply chain is deeply concerned at the introduction of Extended Producer Responsibility in its current form.

“There is a widespread belief that this legislation is being introduced far too quickly, and the financial burdens placed on businesses and their impact on growth, are not being acknowledged by Defra.

“While Defra has engaged with businesses and their representatives, the concerns of the sector have not been taken on board by Defra and as such, we are now raising these concerns with Treasury and Business and Trade, in the hope that you are able to listen to business concerns.

“EPR comes at a time when there are cumulative issues affecting the sector, including changes to employer National Insurance Contributions.

“We do not believe that due regard has been considered to the full economic impact of this policy measure on investment and growth in the UK, and therefore efforts to alleviate them have been deprioritised.

“Indeed, Defra has confirmed that EPR will operate in an unfair manner for at least two years. We know from our members that this will impact upon investment in the UK.”

Tom Kerridge to Close His London Pub The Butcher’s Tap & Grill

The Tom Kerridge Group is to close The Butcher’s Tap in Chelsea, with the pub’s final service taking place on Sunday 1 June.

In a statement the group said that the team has “worked hard to make the concept work, but nothing is a given in the challenging climate hospitality businesses now face.”

“Increasing costs demand a match in revenue and turnover that has not materialised at the site, providing an opportunity to regroup, rethink and rebuild.”

“Tom and colleagues are hugely appreciative of guests who have created brilliant memories since opening and an incredible team, whose future remains secure within the Group in place for what’s next.”

Kerridge has previously talked of the pressures the hospitality industry faces following measures implemented by the government.

In an interview with Sky News in December 2024, he said: “In terms

of support for small businesses post-Budget, I think there’s a lot of business frustration.

“The hospitality industry always feels massively under pressure anyway. But now there are a lot of back-of-house pressures. All of the costs have gone up behind the scenes.

“The problem is, it is beginning to be suffocated and strangled a little bit by those ongoing costs, with many closures already happening.

“I think in all honesty there will be a huge amount of closures. We’ve already got high-profile names and Michelin-starred restaurants that are deciding to shut their doors, because it just cannot operate at a profit.

“When that starts to happen, it does begin to filter down. It’s not just the smaller businesses that are saying it. Big-name chains or breweries are starting to push the government.”

43 Breweries Become Insolvent In 2024/25 – As UK Craft Beer Market Faces Up To Overcapacity

43 UK breweries have become insolvent in the last year, says national accountancy group UHY Hacker Young.

The 43 breweries that have become insolvent include names like Fourpure (location of a famous photo shoot for Boris Johnson and Rishi Sunak), By The Horns, Magic Rock Brewery, Burton Town Brewery and Wild Weather Ales.

Many of which are small, independent craft beer producers facing mounting cost pressures.

Brian Johnson, Partner at UHY Hacker Young, says: “The craft beer boom was one of the most exciting recent trends in food and drink. Unfortunately, it is a sector that attracted too many entrepreneurs who struggled to break even.”

“The recent closures suggest the UK’s craft beer market cannot continue to support all the independent producers that have sprung up in the last 15 years.” “Weak consumer spending means many breweries will have to adapt to leaner times.”

RISING COSTS EAT INTO BREWERY MARGINS

Johnson says that many small brewers are now caught in a perfect storm of production costs soaring while household spending remains tight. Recent increases in the national minimum wage and employer national insurance contributions have pushed up the wage bill for brewers. Margins have been further squeezed by inflation across ingredients, brewing equipment and energy bills.

Johnson explains that producers who are often reliant on local bars and direct sales are particularly vulnerable if their customer base cuts back on spending. There is a concern that many consumers will trade down to cheaper beer brand as they tighten household budgets. This trend is making it harder for craft brewers to justify their typically higher price point.

Says Brian Johnson: “For smaller brewers who rely on loyal local followings, even a slight dip in demand can tip them over the edge. With so many brewers competing for attention, it’s increasingly hard to survive.”

He adds that many small brewers are struggling to scale up. Only the bigger craft breweries can access supermarket shelves or national pub chains meaning that many breweries cannot achieve the economies of scale needed to break even.

National Pubwatch At LAPG & APPBG Parliamentary Reception

at a Parliamentary reception in House of Commons earlier this month.

The reception was organised by the Local Alcohol Partnership Group, together with the All Party Parliamentary Beer Group. National Pubwatch is a long standing member of the LAPG, which is made up of a number of national good practice schemes working to make the nighttime economy safer.

Over 300 newly elected MP’s entered parliament for the first time in 2024. The event was aimed at informing them about the work of the LAPG, so that they fully understand how organisations in the pub and hospitality trade are working together in many of their constituencies.

Steve Baker OBE, Chairman of National Pubwatch said: “This was an important event for the LAPG. MP’s make important legislative decisions

relating to the night-time economy and its only right that they fully understand the joined-up work, we are doing to make pubs and clubs safer. I think that this is a first step in making sure that our voice is heard”.

He further stated: “I’d like to thank the representatives, from Worthing and Reading for supporting the event. They have both been finalists in our annual Pubwatch awards and were able to provide good examples of the benefits of strong local Pubwatch schemes in local communities”.

The recent research carried out by Leeds Beckett University confirmed the positive work carried out by local Pubwatch schemes. When licensees, police and other stakeholders were asked if they intended to continue supporting their local pubwatch scheme over 80% agreed or strongly agreed. When asked if they would recommend joining a pubwatch scheme, over 90% agreed or strongly agreed.

Representatives from Reading and Worthing Pubwatch schemes joined with National Pubwatch to meet with MP’s

How To Turn Seasonal Hiring Into A Reliable Talent Pipeline

By Kevin Fitzgerald, UK Managing Director of Employment Hero

As businesses across the UK gear up for the summer season, many are bringing on temporary staff to handle increased workloads. But far too many managers see these summer hires as temporary help, not someone to invest time and money into. This is a huge mistake.

The conventional wisdom treats seasonal workers as disposable resources – hired quickly, trained minimally, with the whole process starting again the year following. This approach overlooks a significant opportunity to build a reliable talent pipeline that can dramatically reduce recruitment costs and boost productivity year after year.

THE HIDDEN COSTS OF THE REVOLVING DOOR

Every summer, businesses invest considerable time and resources in hiring and training temporary staff. The traditional recruit-train-release cycle carries hidden costs that many employers fail to calculate:

• Recruitment expenses for advertising positions and conducting interviews

• Training time spent bringing new hires up to speed

• Productivity losses during the learning curve

• Mistakes made by inexperienced staff

• Management time diverted to supervision

When every summer hire is a one-off, these costs become an annual tax on your business. Conversely, when summer staff return the following year, they arrive with institutional knowledge, requiring minimal retraining and delivering value from day one. And many can end up as valued full-time employees.

THE RETURN ON RETENTION

Consider the difference between a returning summer hire and a fresh recruit. The returner already understands your systems, knows your customers, and requires minimal onboarding. This means they're operating at near-full productivity almost immediately.

This efficiency advantage is substantial. A returning summer employee can be up to twice as productive in those crucial early weeks compared to a new hire navigating the same learning curve you funded last year. They can also train any fresh summer hires you do have that year, freeing up your permanent staff.

BUILDING YOUR SUMMER ALUMNI NETWORK

So how should you transform the traditional seasonal employment model? Here are five crucial principles.

1. TREAT DEVELOPMENT AS AN INVESTMENT, NOT AN EXPENSE

Offer genuine development opportunities that build transferable skills. This doesn't mean expensive formal training—it could be structured mentoring, rotation through different roles, or involvement in projects that build their CV.

For example, a summer hire in a hospitality position could gain experience not just in customer service, but also in inventory management, or even basic accounting. These skills make them more valuable both to you

and in their future careers.

2. KEEP THE CONNECTION ALIVE

The months between seasonal roles are a relationship opportunity, not a relationship gap. Maintain contact through:

• Occasional check-ins (not just when you need them again)

• Inclusion in company social events

• Updates about business developments

• Early notification about next season's opportunities

This ongoing engagement signals that you view them as part of your extended team, not merely as temporary labour. This is especially crucial if you want to turn them into a full-time employee one day.

3. CREATE CLEAR PROGRESSION PATHWAYS

Show ambitious seasonal staff how temporary work can lead to permanent opportunities. Map out potential career journeys that begin with seasonal roles but can evolve into something more substantial.

I've seen numerous cases where summer staff eventually became some of the most effective full-time employees. Their progression through the organisation is accelerated by their seasonal experience, and they often bring fresh perspectives that career employees might miss.

4. OFFER FLEXIBILITY THAT WORKS WITH THEIR LIVES

Remember why many people take seasonal work in the first place – it fits around other commitments like studies or family responsibilities. Demonstrate that you understand and respect these priorities.

Our data at Employment Hero shows that flexibility remains the top priority for workers across all age groups. For students particularly, accommodating exam periods or term dates can be the difference between keeping a great worker and losing them to a more understanding employer.

5.

EXIT WITH EXCELLENCE

When the season ends, conduct proper exit interviews and leave the door explicitly open for return. Provide reference letters that detail specific contributions and skills developed, not just dates of employment. This professional treatment at the end of a placement makes a lasting impression that can bring them back to your door next year.

THE LONG GAME: FROM SUMMER HIRE TO FUTURE LEADER

Perhaps the most compelling reason to invest in seasonal staff is the potential to discover and develop future leaders while they're still early in their careers.

At Employment Hero, we've observed numerous instances where organisations have identified exceptional talent through summer placements. These individuals often progress to become highly effective full-time staff members who understand the business from the ground up.

By creating an environment where seasonal staff can thrive and develop, you're not just filling temporary positions – you're cultivating your future workforce.

In the current labour market, where good talent remains difficult to find and expensive to recruit, building a reliable pipeline of returning seasonal workers represents a significant competitive advantage.

The businesses that recognise this opportunity will enjoy lower recruitment costs, higher productivity, and access to an increasingly skilled pool of workers who arrive already aligned with company culture and expectations.

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 shortlist 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.

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.

The Hammersmith Belle Opens New

8,000

Sq Ft Pub Garden In Time For Summer

Multiple operator Belle Pubs & Hotels, has unveiled the latest phase of its £1million investment in its new family and sport-friendly, fun-focused Hammersmith Belle pub which opened in January 2025 – an 8,000 square foot garden catering for up to 300 people, complete with hireable beach huts, a fantastic kids play area and castle and an all-weather outdoor sports pergola with TVs showing live sport.

Located in the heart of Hammersmith’s up-andcoming King’s Street, just a short walk from Hammersmith and Ravenscourt Park stations and the soon to be opened Civic Centre, The Hammersmith Belle has quickly established a reputation as a family, sports fan and dog-friendly community fun pub, offering a warm welcome to locals throughout the day and evening, weekdays and at weekends.

Now the new pub garden, which officially opened on 24th May with a weekend-long garden party including food and drink tastings, face painting for children and a jazz band on the Sunday, will provide an extra reason for locals to visit, especially throughout the summer months.

Officially opening The Hampshire Belle’s new pub garden at 3pm Saturday 24th May was Rosie Galligan, Saracens and England rugby player and Councillor Zarar Qayyum, Cabinet Member for Enterprise and Skills from

Hammersmith and Fulham Borough Council, which has been behind a drive to improve the late night economy in Hammersmith.

Commenting on the garden opening, Jane White, managing director of Belle Pubs & Hotels, says: “We’re excited to be unveiling our wonderful pub garden which we hope will become a popular destination for families, groups of friends and sports fans throughout the summer. My grandmother lived in Hammersmith, just around the corner from the pub, and I have fond memories of visiting the local area during the summer holidays.”

“Our beach huts, which are available for private hire, create a unique space for people to get together and our all-weather pergola will be a popular meeting point for sports fans to come and watch this summers’ major sporting events – from the Women’s Rugby World Cup and UEFA Women’s Euros to the British Grand Prix and Wimbledon. And the kids can be kept busy with our newly created play area, complete with castle for exploring.”

“We pride ourselves on creating a welcoming, fun community pub the whole family can enjoy. And with our new garden, we look forward to welcoming even more customers to The Hammersmith Belle. All we need now is the British weather to stay kind to us!”

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

Where Do New Immigration Rules Leave the Hospitality Sector?

By Gary McIndoe, Managing Partner, Latitude Law (https://latitudelaw.com/)

The UK hospitality sector has long relied on overseas talent to fill roles in kitchens, hotels, and front-of-house operations. However, recent government policy shifts aimed at curbing net migration have brought a new wave of scrutiny on businesses that hire foreign workers. With tighter visa rules, increased salary thresholds, and stricter sponsor obligations, employers now face a radically changing compliance environment. While the full details of a recent Immigration White Paper have yet to be announced, savvy employers will start to prepare now for rule changes expected later this year.

THE SHIFTING LANDSCAPE: UPCOMING LEGISLATIVE CHANGES

Since 2021, hospitality businesses have benefited from being able to sponsor staff in roles classified at RQF Level 3 or above –roughly equivalent to A-level qualifications. This has successfully covered a variety of roles from chefs to bar and restaurant managers. A proposed raising of the skills threshold to RQF Level 6 (broadly equivalent to degree level) will take these and many other roles out of the sponsored work scheme altogether, unless an exception applies, affecting employers who rely on foreign workers to fill such positions.

A new Temporary Shortage List (TSL) to address short-term labour issues will allow certain roles at RQF35 to continue to be sponsored but there have been suggestions that hospitality roles such as chefs are not a priority. It’s also important to note that there will be no expectation of workers under it being allowed to stay long-term.

Chefs are a particular concern for the industry because potential hires will not typically learn their craft at university. Previously, they benefited from inclusion on the Shortage Occupation List, which recognised jobs and trades where experience was more important than formal qualifications.

Whether similar recognition will continue under the TSL remains to be seen. In the meantime, employers may need to prepare to offer more competitive salaries for roles still capable of sponsorship, such as purchasing managers and HR directors, with standard threshold salaries due to rise from the current base of £38,700 per year.

The government is planning a thorough review of salary requirements, including discounts, to ensure that international recruitment is never an alternative to fair pay. It has also signalled its desire to recognise regional variations in pay, but it has not yet said how this will work in practice.

Moving forward, employers will be expected to demonstrate a ‘workforce strategy’ showing investment in domestic talent and skills. It is not yet clear whether these strategies are expected to come from individual employers or sectoral bodies but could involve expanding apprenticeships and vocational training or undertaking partnerships with colleges or other training providers. The directive is straight forward: international recruitment must not be a substitute for developing UK-based talent.

THE ROLE OF YOUTH MOBILITY

Beyond the White Paper, the government’s negotiations with the European Commission seem set to herald an extension of youth mobility to EU citizens aged 18-30. This will not require the higher English language requirements being asked of other visas and could cover a wide list of positions from front-of-house, junior chefs, kitchen staff and housekeeping to event workers, bar staff, sommeliers, concierge and reception personnel.

Whilst a one-year visa has been discussed, it has been suggested it could be valid for two years. This would be a positive step for UK hospitality, but it remains to be seen how popular the UK will be as a destination for young workers having to pay visa fees just short of £2,000 based on a two-year entry, and who may then struggle to extend their stay once their time in the youth mobility route comes to an end.

Getting Prepared: What Employers Need to Do WITH ENFORCEMENT LIKELY TO INCREASE, EMPLOYERS SHOULD ACT NOW TO PREPARE FOR A TOUGHER COMPLIANCE ENVIRONMENT. THIS INCLUDES:

• Reviewing sponsorship licences to ensure they’re valid, up to date, and aligned with the latest guidance.

• Carrying out internal audits of right-to-work documentation and visa expiry dates, particularly for timelimited or temporary workers.

• Staying informed about changes in Home Office rules and sector-specific developments.

• Taking legal advice where necessary regarding licenses and the visa application process. It’s also vital to consider how your organisation demonstrates its commitment to UK talent development. Government messaging suggests that businesses failing to show a proactive domestic workforce strategy may face additional scrutiny or be blocked from sponsoring overseas workers altogether.

Forward-thinking operators should therefore be looking at workforce initiatives such as apprenticeships and return-to-work schemes to help them stay compliant and future-proof their talent pipeline.

THE CONSEQUENCES OF NOT COMPLYING

Failing to comply with the updated rules could result in severe consequences with fines for employers of up to £60,000 per illegal worker and the possibility of having your licence revoked, cutting off access to skilled migrant talent entirely.

In a sector already grappling with high turnover and labour shortages, this could have devastating consequences. Business interruption, reputational damage, and loss of talent are all likely outcomes of non-compliance.

IN SUMMARY

The message from government is clear: hospitality businesses must rely less on migration and do more to develop UK-based talent. But for an industry already stretched, the tools for doing so remain uncertain and employers should not bank on short-term fixes. Now is the time to carry out audits, upskill your teams and prepare for a more tightly controlled system of workforce sponsorship. Those who act early and invest wisely will be better placed to navigate what lies ahead.

Hydes Continues To Support Pub Estate With Latest Investment

Salford-based brewer and pub retailer Hydes is continuing with its multimillion pound investment programme across its pub estate that it started last year, with a new £550k refurbishment.

The family-owned independent business which marked its 160th anniversary two years ago, will continue the investment roll-out with the Old Plough, a popular community pub based in the thriving village of Ashton on Mersey.

This latest £550k investment follows the completion of the refurbishment of Hydes award-winning pub and boutique hotel, The Abel Heywood, based in Manchester’s Northern Quarter, earlier this year.

Acquired by Hydes in 1911, the Old Plough will close in early June for a full interior refurbishment including new seating, a complete redecoration throughout featuring local influences, structural enlargement and redesign of the bar area, fresh external signage and a revitalisation of the beer garden.

Once the work is complete, Hydes will re-open the characterful pub to customers on 14 July. The pub is managed by Niamh Kenny, who was recently promoted to general manager. Niamh joined as deputy manager of the Old Plough 12 months ago but has been with Hydes for over seven years.

Niamh commented: “I’m really excited about the refurbishment and I can’t wait to see what the customers

make of it. This is a real hub for the local community and the customers are almost as excited as I am to see what it will look like! I’m especially looking forward to revamps of the vault area and the beer garden which will really enhance our service offering.”

The investment forms part of a wider ongoing multi-million-pound programme planned for other key sites in Hydes’ portfolio over the next 12 months, including a significant investment at the Boat House at Parkgate on the Wirral. The investment total will run into seven figures for the year, including smaller-scale refurbishments at a number of pubs.

Adam Mayers, Managing Director of Hydes, commented: “The Old Plough is a popular community pub and continues an investment strategy that sees us committing to the ongoing refurbishments of all pubs in our estate. This follows significant investment programmes for the previous two years, resulting in the revitalisation of multiple sites, which is key to us.

“Our sustained investment in the pub estate not only highlights the commitment to delivering exceptional customer experience, products and services but also underpins the integral role played by our pubs in the communities they serve. Investment in our pubs and people is top priority at Hydes and this will continue throughout the coming year, strengthening our offering and enhancing the overall experience for all our customers and guests.”

New Research Shows Consumers Continue To Support British Pubs As 49% Prefer Their Local Over Other Venues

Brand new consumer research from premium snack brand Tyrrells shows pubs remain in high demand and at the heart of social culture in the UK, with 49% of people favouring their local pub over other venues and 51% of people going to the pub to catch up with friends and family.

Great food, drink, and service lead as the top three distinguishing factors that create a great pub experience, with sport screenings (24%), live music (41%) and beer gardens also proving to be important features for consumers as they continue to value traditional pub experiences.

The research conducted by leading snacks provider and owner of Tyrrells, KP Snacks, also highlights ways in which the hospitality industry can increase spend and make visits more pleasurable. Feedback shows that 1 in 4 visitors go to pubs to celebrate a special occasion and that 24% of consumers identify premium snacks as a core element of making a visit feel more like a social occasion.

Half of customers are also more likely to purchase a bar snack from a premium brand, with 38% of people purchasing a snack at a pub to share with family and friends.

Tyrrells is supporting pubs and bars in driving sales with The League of Tyrrellbly Good Taste by delivering free POS to signpost the availability of snacks and support pubs in driving sales.

Sam Trabelsi, Out of Home Controller, KP Snacks, says: “We know recent increases in National Insurance Contributions and other rising costs have left many pubs fighting for survival. As a market leader in snacking, we want to do our bit by sharing some valuable insights with owners to support the hospitality industry to drive sales during such a difficult time. Our research shows that Brits continue to support pubs and bars and are actively seeking out a memorable pub experience with a focus on excellent delivery. With evidence showing that premium snacks also enhance pub experiences and make them feel more upmarket, this new data gives valuable insights on how to drive consumer engagement and maximise sales”.

Pubs can register their business to become a “Tyrrellbly Tasteful Establishment” via a bespoke platform to avail of their free POS kit and the chance to win a year’s supply of Tyrrells crisps, worth more than £5,000. To join or find out more, visit here: https://www.tyrrellscrisps.co.uk/league/

With over 90 Great Taste Awards across the range, Tyrrells is a leading premium snacking brand, worth £71.3m and growing ahead of the overall Bagged

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

– 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!

Business Confidence Across Services Sector Falls Sharply As Cost Pressures Accelerate

Business confidence across the services sector deteriorated sharply again in the quarter to May, according to the CBI’s latest Service Sector Survey. Business volumes also fell again, across both business & professional services and consumer services.

Additionally cost pressures ramped up sharply across the services sector, while prices increased at their fastest in two years. Business & professional services recorded a particularly sharp hike in price inflation compared to the previous quarter, to its highest since May 2023. Consumer services also witnessed an increase in prices, although this was more in line with the pace of inflation seen over the previous quarter.

With business volumes continuing to fall, cost pressures accelerating and margins remaining depressed, profitability continued to fall at pace across the services sector. Services firms also reported another decline in headcount, driven particularly by another significant fall in employment among consumer services firms.

Looking ahead, firms across the services sector anticipate activity to fall sharply again over the quarter ahead. Cost growth is set to remain elevated by historical standards, and to continue running ahead of selling price inflation (which is nonetheless expected to remain elevated). Adding to this challenging outlook, employment across services firms is tipped to decline at a faster rate over the quarter ahead, with consumer services once again expecting to see a heavier rate of decline compared to that in business & professional services.

With demand conditions weak, services firms show reservations about their investment plans over the year ahead, with both sub-sectors set to continue cutting back spending on land & buildings and vehicles, plant & machinery. Spending in IT is expected to be cut back for the first time since November 2022.

“It’s been a tough first half of the year for the services sector. The double whammy of both cost and price pressures ramping up is particularly worrying, given the Bank of England’s concern about the persistence of domestic inflationary pressures. Businesses continue to cite the impact of higher employer NICs and the National Living Wage both hitting their own cost base and depressing demand from clients. The recent backdrop of global volatility has only served to further stoke caution.

“Recent developments on the international stage in the form of the UK/EU reset and trade deals with the US and India may give some businesses reason to be positive. But more needs to be done to counteract tough domestic trading conditions, as our survey shows the gloomy picture is set to persist into the summer.

“In just a fortnight’s time, the government needs to use the long-await-

ed Spending Review and Industrial Strategy to unlock growth enablers like an ambitious goal for R&D spending, making it easier to invest in skills and taking measures to reduce the regulatory burden on business – to boost business confidence, giving firms the right incentives to invest and grow.”

THE SURVEY BASED ON THE RESPONSES OF 215 SERVICES FIRMS FOUND THAT:

Optimism about the general business situation deteriorated for the third consecutive quarter (-43%, from -28% in February).

Business volumes declined in the quarter to May, at a similar pace to the quarter to April (-18%, from -20% in the quarter to April). Volumes are expected to fall again, at a faster pace, in the three months to August (-29%).

Growth in total costs per person employed rose strongly in the quarter to May (+60%, from +46% February; and ahead of the long run average of +30%). Costs growth is expected to remain elevated in the next quarter (+63%).

Overall profitability deteriorated in the quarter to May, and at a similar pace to the previous quarter (-34% from -37% in February). Overall profitability is expected to deteriorate further over the next quarter, at a faster pace (-47%).

Growth in average selling prices accelerated in the three months to May, to the fastest pace in two years (+26%, from +9% in February; and well above the long-run average of -2%). Firms expect selling prices to rise at a similar pace in the quarter to August (+24%).

Headcount was broadly flat in the quarter to May after declining for

five consecutive rolling quarters (-2%, from -23% in April). Headcount is expected to resume declining in the quarter to August (-11%).

Investment intentions for the next twelve months were weak. Firms expect to cut investment in land & buildings (-15%, from -21% in February), in vehicles, plant & machinery (-14%, from -21%) and in IT (7%, from +19%, marking the first negative expectation since November 2022).

Uncertainty about demand was the most cited factor limiting investment (cited by 67% of respondents, above the long-run average of 56%). This was followed by those citing inadequate net returns (29%) and a shortage of internal finance (29%).

CONSUMER SERVICES

Optimism amongst consumer services firms deteriorated in the quarter to May, for the eighth consecutive quarter (-42%, from -55% in February).

Business volumes declined in the quarter to May (-36%), extending a period of flat or falling volumes that began in March 2022. Firms expect volumes to decline again in the three months to August (-43%).

Growth in total costs per person employed accelerated in the quarter to May and stand well above the long-run average (+70%, from +55% February; long-run average of 40%. Costs growth is expected to remain elevated in the next quarter (+66%).

Overall profitability deteriorated (-43%, from -35% in February). Profitability is expected to decline again in the next three months (47%).

The pace of growth in average selling prices decelerated slightly in the quarter to May (+32% from +36%), though remained well above the long-run average (+14%). Selling price inflation is expected to decelerate again in the three months to August (+21%).

Headcount fell amongst consumer services firms in the three months to May (-28%, from -47% in April). Numbers employed are expected to fall again, and at a faster pace in the three months to August (-36%).

Investment intentions for the next twelve months were weak. Firms expect to cut investment in land & buildings (-42%, from -35% in February), in vehicles, plant & machinery (-40%, from -34%) and in IT (36%, from -32%).

Uncertainty about demand was the most cited factor limiting investment (cited by 56% of respondents, above the long-run average of 48%). This was followed by those citing inadequate net returns (43%), labour shortages (20%), and a shortage of internal finance (20%).

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

Award-winning Heartwood Inns opened The White Hart in Lymington, 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.

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.

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.”

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

Hospitality And Tourism Sectors Urged To Reinforce ‘Drive On The Left’ Message To Visitors

Scottish businesses and organisations in the tourism and hospitality sector are being urged to support a campaign reminding overseas drivers to drive on the left.

The campaign from The Scottish Government and Road Safety Scotland reinforces the importance of driving on the left when visiting Scotland from overseas. It encourages hotels, attractions and other businesses to help spread the important safety message among their guests and visitors.

Latest figures show there were 35 collisions caused by overseas drivers’ inexperience of driving on the left – a 46% increase on the 24 collisions recorded in the previous year1.

As international travel to Scotland continues to grow, and this campaign reinforces the requirement to drive on the left and highlights other useful information about Scotland’s roads to help overseas drivers ensure the safety of themselves and other road users.

Cabinet Secretary for Transport Fiona Hyslop said: “Scotland is a beautiful country and we want our visitors to make the most of their trip, but Scotland’s roads can present real challenges for overseas visitors. With rural single-track routes, rapidly changing weather, unfamiliar road signs, and quiet stretches where drivers may lose concentration, it’s essential that visitors are aware of the need to drive on the left.

“Our Drive on the Left campaign aims to equip overseas drivers with the information they need to drive safely, including tips on navigating single-track roads, passing places, roundabouts, and junctions, as well as the importance of staying alert while driving.

“We’re encouraging businesses in the hospitality and tourism sectors to make their guests and visitors aware of these resources to help ensure safer travel for everyone.”

The

is

Scott McCombie, National Trust for Scotland’s Senior Ranger at Glencoe National Nature Reserve, said: “Each year, those of us who live and work in the Highlands see a number of collisions on roads involving folk who are not used to driving on the left. Just recently there was a collision at our Visitor Centre entrance from the A82 where someone looked the wrong direction and pulled out in front of an oncoming vehicle. Luckily, no one was hurt but it could have been more serious.

“We want to continue welcoming people to experience this amazing part of the country, so this is an important campaign that could save lives.”

BUSINESSES CAN GET INVOLVED BY:

• Downloading and displaying posters which reinforce the message and direct visitors to resources and tips

• Sharing the information leaflet with guests

• Distributing Drive on the Left wristbands to their customers

• Directing their guests to the campaign URL directly, where assets and the video are available in different languages

• Sharing a range of digital assets on their social media channels.

The campaign will also see Drive on the Left wristbands, available in eight languages, distributed to visitors via the hospitality sector and car rental companies, including Hertz, Avis, Enterprise, Sixt and Europcar, along with Driving in Scotland leaflets offering practical advice about driving on Scotland’s roads.

Rural Aberdeenshire Inn Celebrates Prestigious North East Of Scotland Young Chef Of The Year

Aberdeenshire hotel and restaurant Kildrummy Inn is celebrating further success following the North East of Scotland Chef and Restaurant of the Year Awards. The inn’s rising culinary talent, Jay Dickson, was named Young Chef of the Year, impressing judges with his creativity, technical skill and understanding of flavour. Jay, aged 22, has been training under chef-patron David Littlewood and head chef Alex Hay and is already establishing a reputation as one to watch in Scotland’s hospitality

Fish And Chips Crowned Nation's Favourite Pub Grub To Enjoy With Friends And Neighbours

In an age of digital distractions and busy schedules, more than a quarter of Brits (27%) say they feel isolated from their local community. However, recent research has found a simple way of rebuilding those lost connections… and it’s served with a side of mushy peas. New research from Greene King reveals that the simple joy of heading to the local pub for a fish and chips lunch could be the ultimate remedy for community disconnection. The iconic British dish has been crowned the nation’s favourite lunch (32%), and the local pub remains our top place to socialise (29%), beating the likes of live music events and community spaces.

As a response to these findings, Greene King has partnered with the Eden Project for The Big Lunch (7–8 June) — a nationwide event designed to bring neighbours and communities together to connect and build friendships. In fact, when asked about the most important part of a social gathering, a staggering 76% of people agreed that food takes the top spot, highlighting just how connected the nation is through its shared love of food and its power to bring people together. With this in mind, Greene King is on a mission to bring the community back together one dish at a time by supporting The Big Lunch, helping people rediscover the joy of shared moments, whether it’s with old friends or new faces from across the street.

said: “Our

believes that food is the most important part of a social gathering. And with third of people choosing to socialise in the pub, it really does show the important role that both of these things can play in bringing people together.”

“However, even surrounded by huge communities it’s easy to feel alone, which is why The Big Lunch is the perfect opportunity for connectionwhether it’s with neighbours, old friends, or someone new. We encourage everyone to check out the website to see what’s happening at their local Greene King pub and join us for great food and even better company.”

Lindsey Brummitt, Eden Project Programme Director responsible for The Big Lunch, said: “This marks our second year partnering with Greene King for The Big Lunch, with their support again offering people a wonderful chance to get together, share delicious food and make new friends in our communities. Following last year’s success, which saw communities across the UK come together to share friendship, food and fun, we hope even more people join in The Big Lunch this year on 7 and 8 June”!

“The Big Lunch is a fantastic way to reach out and make valuable social connections, especially given over a quarter of people in the UK (27%) report a sense of disconnection as Greene King’s recent research has discovered. With Greene King sharing our values, we’re excited to partner for another year of bringing people together to see the new friendships The Big Lunch sparks again this year!”

campaign

already being backed by National Trust for Scotland and BVRLA.

Andrew Bush, Chief Experience Officer at Greene King,

research shows that 76% of the UK

Hotel Group Reports Over 600 Misplaced Belongings Annually Per Site Nationwide

Hyatt Hotels are on a mission to reunite guests with everything from teddy bears to traffic cones, with a brand-new ‘Finder Keepers’ service tackling the treasure trove of misplaced possessions.

Forgetful travellers are leaving behind an average of 600 items a year in each UK Hyatt Hotel – and it’s not just the usual suspects like smartphones, headphones, and chargers.

Over the past year, Hyatt’s UK hotels have uncovered a wild mix of the bizarre, the precious, and the downright priceless, including:

THE TOP 5 MOST UNUSUAL ITEMS LEFT BEHIND AT HYATT HOTELS IN 2024

• A painting worth £10,000

• A set of 20 traffic cones

• Tickets to the FA Cup Final

• A prosthetic leg

• 10 bishop’s cassocks

The new ‘Finder Keepers’ roles are now live at Hyatt Place London Heathrow Airport, Hyatt Regency Manchester, and Hyatt Regency London Stratford – with dedicated staff tasked with reuniting guests with their forgotten gems.

Each Hyatt Hotel handles over 600 lost belongings each year, with staff constantly recovering phones, passports, cherished teddies, and wedding rings plus some personal belongings hotel guests might be too embarrassed to reclaim.

At Hyatt Place London Heathrow Airport, where guests are constantly on the move, lost items often end up travelling halfway around the world.

jetted off from Heathrow or are halfway across the world.

Nicoleta Surdu, Hyatt Regency London Stratford’s Finder Keeper, said:m “Every item has a story – sometimes it’s a child’s teddy, other times it’s a priceless family heirloom or something eyebrow raisingly unusual. Those stories are often heartfelt and the items irreplaceable. And there really is nothing better than seeing the pure joy when we tell guests we’ve got their treasures safe and sound.”

Nadine Bakker, Hyatt Regency Manchester’s Finder Keeper, added: “It’s not just about finding items, it’s about finding smiles. Reuniting someone with something they thought was gone forever is the best feeling.”

So, if you’ve ever left behind more than just your worries at a Hyatt Hotel, rest assured – Finder Keepers are here to save the day.

THE TOP 10 RANKED MOST COMMON ITEMS LEFT BEHIND IN HYATT HOTELS*

• Smartphones

• Cables and chargers

Following an email to the hotel, Regina sprang into action, tracked down the ring, and made sure it found its way back to the guest as they landed in New York.

“Days later, a heartfelt message arrived from a hugely relieved guest Stateside – showing tearful gratitude for reuniting her with a priceless heirloom from her grandmother,” Regina said.

“Being an airport hotel means lost items often travel internationally. But nothing beats the joy of getting treasured belongings back where they belong.”

For those guests who do want to be reunited with treasured items, Hyatt’s new Finder Keepers will track down owners, whether they’ve

• Headphones

• Passports

• Children’s soft toys

• Prescription glasses

• Wedding rings

• Family heirlooms and sentimental jewellery

• Laptops

• Formal suits left after weddings

Shepherd Neame Celebrates Achievement Across Its Estate At Annual Pub Awards

Crown at Blackheath was named Pub of the Year in the annual Shepherd Neame Pub Awards, held at Canterbury Rugby Club on Wednesday (May 21).

A total of 15 awards were presented at the event, which celebrates exceptional achievement in the teams across its estate of 289 pubs in London and the South East.

As overall winner, The Crown at Blackheath was praised for establishing itself at the heart of its local community and creating an exceptional food and drink offer for customers after reopening last year following a £750,000 transformation.

It was a special moment for General Manager, Jan Mullerson, as he started his hospitality career there at the age of 19, returning last year to run it with Shepherd Neame following its refurbishment.

Receiving the award from Chief Executive Jonathan Neame with Head Chef Chris Duffy, Jan said: “This has been a real passion project. Our vision was for The Crown to become a proper, traditional pub which delivered a premium offer. We have a fantastic team and are incredibly proud of what we have achieved.”

Tenanted Pub of the Year went to The Bucks Head, Sevenoaks, which has been run by licensees James and Hope Dench for three years, having taken over the day before their daughter Nora was born. Coincidentally, they received the award on Nora’s third birthday - having spent the day with her beforehand, naturally!

Managed Business of the Year went to The Restoration in Sevenoaks, with General Manager Will Arnold collecting the trophy, who admitted he was overwhelmed at receiving the accolade after 16 years running the pub.

Both pubs had also picked up a specially created Heart of the Community award together earlier in the night, in recognition of a recent golf day they organised at Knole – the Sheps Spirit Cup – which had a fundraising target of £7,000 but ultimately raised almost £15,000 for Shepherd Neame’s Charity of the Year, Air Ambulance Kent Surrey Sussex (KSS).

They were presented with the award by Alex Redwood, Head of Corporate Development at KSS.

James said: “The charity is one which is important to all of us – you never know when you’re going to need them, or you probably know someone who has. So it’s an easy one to raise funds for – everyone wants to give. Plus we both like golf!”

There was an individual award for Outstanding Contribution, which went to Tim Mannion, retiring General Manager of Ye Olde Whyte Lyon, Orpington, who has worked for Shepherd Neame for 34 years at pubs across London and the South East.

Tim said: “It has been a very beautiful career and a lovely company to work for,” adding: “It’s nice to be appreciated – it has all been worth it.”

The Heart of the Community Award was presented to The Horse and Groom. Belgravia, whose team, led

by Afrim Neli, who has raised tens of thousands of pounds for a range of charities.

Chef of the Year went to highly respected Simon French, of the Botany Bay Hotel, Broadstairs, who was described as ‘a force for positivity’, supporting all his colleagues, including nurturing new ones, and a ‘gentle rock’ in his kitchen.

The evening also included a number of long service awards, including to Stephen and Phil Harris in recognition of 25 years running The Sportsman in Seasalter, which holds a Michelin star, and to licensees Pauline Reynolds at the Three Tuns in Faversham and twins Sue Stoten and Hazel Robinson at The Hastings Arms, who have run their pubs for 20 years.

Chief Executive Jonathan Neame said: “Our industry has faced many challenges in recent times, but we dust ourselves off and come back again. Whatever happens, people need to socialise, and they need pubs. We strive to ensure that ours are not only the best in their local communities, but continue to be among the best in the country. These awards are a fantastic opportunity to thank our team members and licensees for their incredible dedication and hard work throughout the year.”

THE FULL LIST OF THE 15 AWARDS AND WINNERS ARE:

• Apprentice of the Year: Dani Policane, The Marine Hotel, Tankerton

• Chef of the Year: Simon French, The Botany Bay Hotel, Broadstairs

• Best Bar Person: Jemima Woolnough, The Wharf, Dartford

• Best Beer Offer: The Bishops Finger, Smithfield

• Best Wine Offer: The Generals Arms, Little Baddow

• Best Food Offer: The Bull Inn, Newick

• Best Accommodation Offer: The Duke of Cumberland, Whitstable

• Customer Service Pub of the Year: The Fish on the Green, Bearsted

• Sustainable Pub of The Year: The Wharf, Dartford

• Heart of the Community: The Horse and Groom, Belgravia

• Heart of the Community – special award: The Bucks Head & The Restoration

• Outstanding Contribution: Tim Mannion, Ye Olde Whyte Lyon, Orpington

• Tenanted Pub of the Year: The Bucks Head, Sevenoaks

• Managed Business of the Year, The Restoration, Sevenoaks

• Shepherd Neame Pub of the Year, The Crown, Blackheath

Housekeeping Coordinator Regina Urban knows this all too well. One guest, rushing to catch a flight home to the US, left a cherished ring in the lobby bathroom – to her horror she only realised it was missing mid-flight.

The

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.

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 at mpro5

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 serious risks of food labelling errors – both to customers’ safety and a business’s reputation. To help prevent future hazards, there have been significant improvements to labelling standards in the industry.

Natasha’s Law, introduced in October 2021, has revolutionised the way food allergens are labelled on Pre-packaged for Direct Sale (PPDS) foods. While it has brought about positive changes, it also presents new challenges for industry workers as they strive to ensure ‘best practices’ are met and legal requirements are followed effectively.

Food outlets offering consumers PPDS food that is made on-site and packaged by the business, such as grab-and-go sandwiches or meals, must comply with Natasha’s Law by clearly displaying the food name, a full list of ingredients, and highlighting any allergens – which could be bolded or in another colour.

Failure to follow such rules could result in substantial fines or even criminal charges. To avoid penalties and maintain customer safety, businesses should implement effective and accurate labelling solutions.

Brother’s labelling solutions for PPDS foods allow food outlets and providers to produce high resolution labels. to help businesses meet regulations, streamline labelling process and give customers more confidence

in their choices.

Café Common Ground is one such business benefitting from from Brother’s labelling solutions, after it started offering takeaway PPDS food for the first time. Brother’s TD-4520DN professional network desktop printer and free P-touch Editor software was the perfect solution for printing bespoke labels for ingredients and potential allergens as required by Natasha’s Law. The solution delivered fast, professional, and compliant labels that were easy to use.

Additionally, Brother’s stock rotation solution offers complete flexibility and can be integrated into existing digital services or used as a standalone solution with additional battery packs and touchscreen display units available.

As food labelling requirements continue to evolve, businesses should adopt flexible technology that can produce accurate, legible and cost-effective labels, to keep both customers and businesses safe. Visit https://brother.co.uk/food-labelling to discover our full range of food labelling solutions.

Outdoor Spaces

Why Bistro Style is an Enduring Classic

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

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

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

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

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

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

Eclipse Furniture

Website: www.eclipsefurniture.co.uk

Telephone: 01452 336 520

Email: sales@eclipsefurniture.co.uk

New Outdoor Ranges from ILF

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

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

More STOCK ranges coming soon please check the website.

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

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

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

at your leisure.

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

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

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

Outdoor Spaces

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

•

Spring Into Action With A Mobile Coffee Service

coffee at wide-ranging outdoor venues.

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

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

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

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

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

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

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

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

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

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

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

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

Elevate Your Alfresco Dining Experience As You Save On Outdoor Furniture

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

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

Alternatively, why not opt for a similar stackable con-

with

of the

and

Chair, with the

range currently avail-

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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 859599

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 care with every wash. Delivery is free, and there are no hidden charges; contracts even include repairs.

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

Preventing Dine & Dash with CardsSafe

Having worked with hospitality businesses for over two decades, from hotels to pub chains, sports venues, bars and restaurants, we’re often engaged in the conversation – how do operators best protect themselves from dine and dash?

Technology can be a valuable ally in the fight against such opportunism. CardsSafe is designed to securely store a customer's bank cards while they run a tab. It’s the ideal deterrent for anyone contemplating walking out without paying because their card is safely tucked behind the bar in a CardsSafe unit. The system securely stores bank cards and facilitates easy tab-keeping. Rather than insisting on advance payment, businesses can keep tabs and upsell while doing so.

CardsSafe has been a trusted partner in the hospitality and leisure industries, assisting with bar tabs and significantly boosting profits.

Renowned establishments, including Young’s Pubs, Hilton Hotels, and numerous golf courses, have been reaping the benefits of CardsSafe for years.

Deers Hut pub in Liphook, Hampshire, first came to CardsSafe in 2013 to seek help with a large volume of bar tabs for both indoor and outdoor customers. One of the primary motivations for using CardsSafe was to stay on top of where their customers were located outside. Deborah Steel, the Director, told us, "The CardsSafe system is great for servicing customers who enjoy our outdoor areas."

and

CardsSafe is affordable, too. Each unit, containing ten card drawers, costs just £9.95 per month. So, just one £120 walkout is the cost of a 10card CardsSafe unit for an entire year. Additionally, each hire includes customer service troubleshooting and free replacement keys, with the option to add additional units at any time. The question is, can you afford not to have CardsSafe as a part of your business?

subscription per month, minimum one year.

In addition, we have partnered with SingPods who have a fantastic range of professional systems as well as their famous self-contained pods.

per month).

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.

more information, please visit www.cardssafe.com or contact the sales team on 0845 500 1040

J&E Hall Cellar Coolers Impress at Boom Battle Bars

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 leader in a new entertainment concept, competitive socialising, offering games including American shuffleboard, augmented reality darts and axe-throwing as well as conventional pool and beer pong.

See the advert on page 11 or visit www.jehall.co.uk for details.

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!