CLH Digital - Issue #270

THE LEADING PUBLICATION FOR THE HOSPITALITY SECTOR & LICENSED TRADE Issue 270

Issue 251 www.CLHNews.co.uk

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Government Rules Out Total Alcohol Advertising Ban As Industry Breathes Sigh of Relief

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The hospitality and licensed trade has received welcome news this week as the Government confirmed it will not pursue a complete ban on alcohol advertising, despite mounting pressure from health advocacy groups.

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ucts.

The clarification comes as ministers put the finishing touches to the much-anticipated 10-Year Health Plan, expected to be unveiled in the coming weeks. Industry sources had expressed growing concern after reports suggested a comprehensive advertising ban was under active consideration.

(CONTINUED ON PAGE 3...)

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CLH DIGITAL

Issue 270

Editor's Viewpoint

Welcome to the latest issue of CLH Digital THE GREAT ADVERTISING U-TURN - A QUESTION OF TRUST AND CONSULTATION

EDITOR

The past few days have provided a masterclass in policy development by leak, U-turn, and afterthought.

Peter Adams

The Government has ruled out a ban on alcohol advertising in upcoming plans to improve the health of the nation, having apparently reconsidered its initial position following what can only be described as a hastily conceived proposal that emerged through media speculation rather than proper consultation.

This dramatic reversal – from a complete advertising ban to "exploring options for partial restrictions" – raises fundamental questions about how policy affecting our sector is being developed.

The under appreciated hospitality sector is an industry that employed 2.8 million people in the UK in the three months to June 2024, representing 7.5% of all UK jobs, and which directly contributes £93 billion annually to the economy. Yet it appears that decisions affecting our very survival are being made without input, consultation, or even a proper impact assessment.

What troubles us most is not necessarily the policy direction – reasonable people can disagree on the effectiveness of advertising restrictions – but the apparent absence of meaningful engagement with the sector most affected.

Where was the consultation with sector organisations, suppliers or the countless small business owners whose livelihoods depend on attracting customers to their establishments?

Where was the impact assessment examining what restrictions might mean for an industry that has weathered unprecedented challenges over recent years?

The very fact that this proposal emerged through leaks rather than proper policy announcements suggests a process that treats our sector as an afterthought rather than a vital component of the UK economy. This is not how serious policy should be developed.

While the economic arguments are compelling – hospitality generated £54 billion in tax receipts and £20 billion in exports in 2022 – there's a deeper social dimension that appears to have been overlooked entirely.

Our pubs, in particular, serve as crucial community anchors, providing spaces for social interaction and community connection that play a significant role in combating loneliness and supporting mental well-being.

Regular social contact in these venues helps reduce feelings of isolation and improves overall mood – benefits that have arguably never been more important in our increasingly fragmented society. These social goods don't appear in Treasury calculations, but they're real and measurable in terms of community cohesion and individual wellbeing.

While research on advertising bans and alcohol consumption exists, the evidence is far from conclusive.

Some studies suggest links between advertising and increased consumption, particularly among young people, while others find little to no effect on overall consumption patterns.

crossfire of these competing philosophies.

What's particularly frustrating, to me and I have to say has always been a concern is the sense that we are is perpetually at the mercy of those "who know what's good for you and by heaven they're going to make you do it whether you want to or not". (Milton Friedman) From minimum pricing discussions to advertising restrictions, from planning regulations to licensing reviews, the hospitality sector often feels like it's being managed by people who don't understand how it actually works or what it contributes to British life.

This isn't to argue against all regulation – responsible businesses welcome sensible rules that protect consumers and communities. But there's a difference between thoughtful regulation developed through proper consultation and knee-jerk interventionism that treats an entire sector as a problem to be solved rather than an asset to be supported.

The government's apparent change of heart on the advertising ban presents an opportunity for reset. Rather than continuing with a piecemeal approach to policy development, we call for proper engagement with the sector on any future proposals. This means:

We cannot ignore the broader philosophical question that underpins this episode. As one mainstream newspaper has observed, there's a growing tendency toward what can only be described as nanny state interventionism. The libertarian concern is real: are we witnessing a gradual shift where government becomes our master rather than our servant?

• Full consultation with industry bodies and representatives • Comprehensive impact assessments that consider economic, social, and community effects • Evidence-based policy development that acknowledges the complexity of the issues • Recognition that the hospitality sector is a partner in creating healthy communities, not merely a target for restriction The hospitality and licensed trade sector has proven its resilience through numerous challenges. We've adapted, innovated, and continued to serve our communities. We deserve better than policy development by stealth and governance by surprise. We deserve to be heard.

Society has always grappled with significant challenges – this is nothing new. But each generation must ask itself where the line should be drawn between legitimate public health measures and excessive state intrusion into personal choice and commercial freedom.

The question now is whether this U-turn represents a genuine commitment to better policy-making or merely a temporary retreat until the next surprise announcement. For the sake of the millions who work in our sector and the communities we serve, we hope it's the former.

The hospitality sector finds itself increasingly caught in the

I can always be contacted at edit@catererlicensee.com

What's clear is that this complex evidence base deserves proper scrutiny and debate, not policy-making by press release.

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EDITOR Peter Adams

SALES EXECUTIVES David Bartlett Guy Stephenson

PRODUCTION & DESIGN Matthew Noades

PRODUCTION & WEB ADMIN Charlene Fox

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Issue 270

CLH DIGITAL

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Government Rules Out Total Alcohol Advertising Ban (CONTINUED FROM FRONT COVER)

er than in other countries.

While the licensed trade will welcome the abandonment of a total ban, the prospect of partial restrictions continues to generate uncertainty across the sector.

“Alcohol is everywhere,” he said, pointing to TV and sports sponsorships, public transport ads and “incessant” online marketing that is “almost impossible to turn off”.

The Government's approach appears to mirror recent moves on junk food advertising, where television commercials for products high in fat, salt and sugar face restrictions before 9pm.

These adverts, he added, glamorise drinking by tying it to “relaxing, socialising, celebrating or commiserating”, falsely suggesting it is “essential” to daily life.

Those restrictions, originally scheduled for October 2024, have been delayed until January 2026 following industry representations about implementation challenges.

Dr Piper called it “totally unacceptable” that so many children are exposed to alcohol ads, especially through sport and digital platforms, and said the public backs stronger protections. “Our kids should no longer be the ‘collateral damage’ of alcohol marketing,” he said.

There are already stringent restrictions on alcohol advertising in the UK. The Advertising Standards Agency’s guidelines say alcohol adverts must not be directed at people under 18 or contain anything likely to appeal to them by reflecting youth culture, and there are also restrictions around the placement of alcohol advertising, which are banned from programmes aimed at under-18s or those likely to appeal to that age group.

“SWEEPING MEASURES” Commenting on the news, The Portman Group said: “The vast majority of people drink within the Chief Medical Officer’s weekly guidelines. As such, we’re not in favour of broad, sweeping measures that impact that moderate majority whilst ignoring the needs of those who drink at the most harmful levels.”

“We are deeply concerned by figures that tell us that 3% of the UK population drink 30% of total alcohol consumed and so we support the use of targeted measures to manage the complex often interrelated issues resulting in harmful consumption.”

“The industry already takes responsible marketing very seriously and we look forward to engaging if there are future consultations around this to ensure we can continue to protect consumers.”

LEADING THE WAY Earlier this week a British Beer and Pub Association spokesperson said: “It is key that Government recognises the contribution our sector makes not only in terms of generating billions in taxes, but our huge social contribution to the health and wellbeing of communities across the country.

“Pubs are vital in combatting loneliness, which so many experience, and improving mental health through fostering human connection.

“Our brewers are leading the way in helping people reduce consumption by producing more no and low options than ever before and we’ve seen sales in this type of beer soar. They also lead the way in helping people reduce consumption by responsible and regulated advertising.

“With over 80% of the population consuming alcohol within government guidelines, any proposed measures must focus on helping the minority who do drink at harmful levels.”

“Government must work with industry to avoid policies that could undermine the sector’s survival and consequently lead to community spaces vanishing and higher taxes for the majority who drink in moderation.”

“HEALTH POLLUTER” Public health advocates continue to press for more comprehensive measures, arguing that current advertising regulations lag behind international standards. They point to concerns about young people's exposure to alcohol marketing through sports sponsorship and digital platforms.

Alcohol Change UK has been particularly vocal in its campaign, describing alcohol as a "leading health polluter" that affects millions of lives across the UK. The organisation argues that despite overall consumption declining, alcohol-related harm continues to rise.

CEO Dr Richard Piper said the “status quo” on regulation is failing, with the UK’s advertising rules far weak-

MINIMUM PRICING Jem Roberts of the Institute of Alcohol Studies said the group welcomes the plans to introduce restrictions.

“We know the three most effective ways to reduce alcohol harm are to increase the price of alcohol, tighter licensing restrictions, and bans on marketing,” she said. “All are backed by decades of international evidence.

“But to significantly reduce alcohol deaths, advertising restrictions]must be combined with measures like minimum unit pricing and limits on the availability of cheap, high-strength alcohol, which are proven to save lives and reduce health inequalities."

SPONSORSHIP CHANGES The licensed trade had been bracing for potential significant disruption to marketing budgets and promotional strategies. A total ban could have forced fundamental changes to how pubs, bars, restaurants and retailers promote their businesses and products.

Sports sponsorship deals, in particular, represent millions of pounds in investment across football, rugby and other major events. These partnerships provide crucial revenue streams for both sports organisations and hospitality venues that rely on major sporting events to drive footfall.

The decision to rule out a complete ban will allow existing commercial relationships to continue, though any partial restrictions could still require adjustments to marketing strategies.

“MIXED FEELINGS” A 2023 comprehensive review of academic literature entitled “Alcohol Advertising: What does the evidence show?” reveals mixed findings, with the weight of evidence suggesting alcohol advertising has “limited impact on overall consumption levels”.

According to the research while alcohol advertising expenditure can influence market share between competing brands, it demonstrates no ”significant link to per capita alcohol consumption”.

Randomised controlled trials have failed to establish any consistent short-term relationship between advertising exposure and drinking behaviour it says.

The research goes on to say that studies frequently cited by ban advocates typically identify modest associations between alcohol marketing and individual consumption patterns. However, these survey-based findings are undermined by methodological limitations including recall bias, endogeneity issues, and problems establishing causation versus correlation.

EXPLORE OPTIONS A DHSC Spokesperson said: “The 10 year health plan will not include a ban on alcohol advertising. We are exploring options for partial restrictions to bring it closer in line with advertising of unhealthy food.”

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Issue 270

What Are The Implications Of The Supreme Court Decision On Biological Sex For The Hospitality Industry

By Ben Stepney, Partner in the Employment team at Thomson Snell & Passmore (https://ts-p.co.uk/) The hospitality industry may feel as thought it has enough on its plate with rising costs, taxes and customers feeling the pinch, but operators should be aware of a recent Supreme Court ruling which will have important ramifications for how venues are run and set up, not only with regard to patrons but staff too. Failure to comply with the ruling could result in operators facing discrimination claims by customers and staff.

• Gender neutral facilities can be provided in addition to single-sex • Single sex facilities should be used on the basis of biological sex.

In venues open to the public:

FOR WOMEN SCOTLAND LTD V THE SCOTTISH MINISTERS: THE RULING

IMPLICATIONS FOR THE HOSPITALITY INDUSTRY

In April 2025, the UK Supreme Court issued a landmark decision clarifying that under the Equality Act 2010, the protected characteristic of sex refers to biological sex, not gender identity or legal sex as defined by a Gender Recognition Certificate (GRC).

The case involved a challenge by the women’s rights group For Women Scotland, which contested the Scottish Government's guidance that included those identifying as trans women with a GRC in the definition of "woman" for the purposes of recording gender representation on public boards.

The Supreme Court ruled that this interpretation was inconsistent with the Equality Act 2010, affirming that the terms “woman” and “man” refer to biological females and males, a distinction that may feel legalistic but that has ramifications on how venues can be set up and run.

EQUALITY AND HUMAN RIGHTS COMMISSION: INTERIM UPDATE The Equality and Human Rights Commission (EHRC) has provided an update following the Supreme Court ruling. It focuses on the practical implications of the decision.

The EHRC says that the decision has implications for many organisations, including: • Workplaces • Venues that are open to the public, such as cafes and restaurants, pubs and leisure facilities.

In workplaces: • Operators must provide sufficient single-sex toilets, as well as sufficient single-sex changing and washing facilities where these facilities are needed

• It is not compulsory for services that are open to the public have single-sex facilities • Failure to provide single-sex provision could amount to indirect sex discrimination against women • Single sex facilities must only be used on the basis of biological sex.

This ruling has significant implications for employers and service providers particularly in the hospitality industry with daily interactions with the public. Key considerations include: • Toilets and changing rooms: operators should conduct risk assessments on facilities and ensure that single sex toilets and changing rooms within venues are used on the basis of biological sex. This does not preclude the provision of gender-neutral facilities but if women-only spaces are not provided, this could leave operators open to legal challenges for indirect sex discrimination. Signage should be clear and prominent. It is compulsory to provide single sex facilities for staff in workplaces • Policy reviews: equality, diversity and recruitment policies may need to be reviewed and updated to take into account the Supreme Court decision and updated EHRC guidance. Other staff policies, including those related to pregnancy, maternity, gender identity and menopause, may also require review • Staff training: staff should be updated and trained and on the implications of the Supreme Court ruling and EHRC guidance, to ensure that venues are complying with the new rules particularly in regard to any women-only spaces on site. Front of house teams should be able to respond sensitively and knowledgeably to any patron queries • Fair treatment of employees: employers must maintain protections against discrimination and harassment for all employees, including those identifying as transgender. This includes supporting diversity and inclusion efforts and mitigating any negative impact the ruling may have on transgender staff. It is still illegal to discriminate or harass those identifying as transgender, either in employment or as customers • Data collection: organisations must ensure data collection practices distinguish between biological sex and gender identity. This is essential to comply with the Equality Act 2010 and inform decision-making on sex-based policies.

The Supreme Court ruling underscores a complex tension: protecting single-sex rights for women while preventing discrimination against staff and customers.

By offering gender-neutral options, delivering staff training, engaging in stakeholder consultation, and working with legal advisors the industry can uphold compliance while maintaining a welcoming environment for all staff and customers.

The EHRC is currently consulting on full guidance following the Supreme Court decision. This is expected to be published in the Autum of 2025.

Greene King Brings Together The Hospitality Sector To Raise Funds For Macmillan At Its Biggest Annual Fundraising Event Greene King brought together over 130 supplier partners from across the hospitality industry at a prestigious event held at Celtic Manor Resort last week, to help raise funds for its long-term charity partner, Macmillan Cancer Support. It is anticipated that the event has raised over an estimated £300,000 for the cancer charity.

This event marked the fourth Macmillan Gala Dinner hosted by the pub company and brewer, with the support of headline sponsors Billington Foods, Budweiser Brewing Group, Asahi UK, Maris Seafoods, Fresh Direct, Coca Cola European Partners, GXO Logistics and Pernod Ricard, along with many other contributors from across the industry.

The event featured various activities for guests to enjoy throughout the day, including golf and a cooking master class with Michelin starred chef and winner of the Great British Menu, Adam Handing MBE. The day’s events culminated in the highly anticipated Gala Dinner, where 570 guests gathered for a night of fine dining, entertainment, and fundraising.

TV presenter Mark Durden Smith led the evening’s proceedings for the evening, which included a heartfelt speech from Tricia Timms, Cancer Information Nurse Specialist on Macmillan’s Support Line. Her moving words about the team’s vital support for those living with cancer, and the services they can provide to ensure no one has to face cancer alone, earned her a standing ovation from the guests.

Greene King has been a partner of Macmillan Cancer Support since 2012 and has raised over £23 million for the charity to date, with team members across its pubs, breweries and offices hosting fundraising events and taking on challenges to raise money. At the beginning of this year the company announced that it would be dedicating the first six-months of fundraising towards Macmillan’s Support Line which is a lifeline

for those living with cancer and their loved ones, with trained professionals offering confidential support by telephone, email and webchat.

Greene King CEO, Nick Mackenzie, said: "This brilliant event truly showcased the incredible impact we can achieve when the hospitality industry comes together. With the support and generosity of our sponsors and guests, we’re delighted that we’ve raised a significant amount for Macmillan, a charity that touches the lives of so many. My thanks go out to everyone involved for their hard work in making this possible."

Gemma Peters, Chief Executive at Macmillan Cancer Support, said: “We couldn’t be more grateful to Greene King’s fantastic colleagues and supplier partners for raising over an estimated £300,000 for Macmillan at their charity golf day & gala dinner at Celtic Manor. Without the remarkable fundraising efforts of incredible partners like Greene King, we simply couldn’t be there for everyone who needs us.

“Greene King has dedicated the first half of 2025 to raising vital funds for Macmillan’s Support Line – a confidential, free service for people living with cancer and their loved ones to offer information, guidance or simply a listening ear. On behalf of all of my colleagues at Macmillan, I would like to thank them for their phenomenal fundraising over the last 13 years and their unwavering commitment to doing whatever it takes to support people living with cancer.”

As Greene King continues to support Macmillan Cancer Support, the company remains committed to raising funds and awareness for those living with cancer.

For more information about Greene King's fundraising efforts and how to support Macmillan Cancer Support, please visit www.greeneking.co.uk/our-company/greene-king-for-good/macmillan.

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Hospitality Insolvencies Down, But More To Come Following Downturn In Trade Company insolvency statistics show accommodation and food services insolvencies were down 12% year-onyear from 313 (April 2024) to 275 (April 2025) and fell 2.5% month-on-month.

combined with inflationary pressures and global uncertainty means we could see a return to higher levels of insolvencies in the coming months.

Insolvencies in the sector also decreased 12% from 3,824 in the 12 months to April 2024 to 3,369 in the 12 months to April 2025.

“Restaurant inflation ticked up slightly to 4.0% year-on-year in May, which is likely to be driven by operators passing on higher costs to consumers. However, the risk of putting prices up too much is that it could cause consumers to cut back spending, which could be detrimental to the sector during this crucial summer trading period.

Saxon Moseley, partner and head of leisure and hospitality at leading audit, tax and consulting firm RSM UK, said: “April was a strong month for the hospitality industry, with the sunny weather boosting operators’ top line which translated into fewer insolvencies. But looking ahead, May’s data paints a different picture, with sales slipping 1.0% year-on-year according to the CGA RSM Hospitality Business Tracker. This downturn in trade

“With consumer confidence continuing to improve and hotter weather in June, it’s hoped we’ll start to see this translate into more spending. The concern will be if inflation persists in areas that directly hits household budgets, this may delay any meaningful recovery in consumer confidence and future spend on eating and drinking out.”

Lumina Intelligence Launches Inaugural Category Management & Insight Awards Lumina Intelligence is proud to announce the launch of the Category Management & Insight Awards 2025, a new initiative designed to recognise and celebrate outstanding contributions in Category, Marketing and Insight across the UK’s Foodservice, Wholesale and Convenience sectors.

These first-of-their-kind awards aim to spotlight individuals and teams who are using data, insight, and collaboration to drive tangible growth, enhance customer understanding, and advance strategic thinking within their organisations.

AN INDUSTRY FIRST As the only UK awards programme dedicated specifically to category management and commercial insight in these sectors, the Category Management & Insight Awards address a clear gap in recognising the professionals behind the strategies shaping the industry. From rising stars to seasoned leaders, from bold ideas to collaborative success stories – the awards provide a platform for achievement at every level.

FIVE AWARD CATEGORIES: • Best Use of Data & Insight Award – for strategies that demonstrate category growth through data-driven recommendations

• Innovation in Insights Award – recognising original and effective approaches to delivering insight • Best Supplier-Retailer Collaboration Award – for partnerships that demonstrate mutual benefit and measurable impact • Category & Insights Champion of the Year – honouring longterm vision and leadership • Rising Star Award – celebrating early-career professionals already delivering meaningful results Winners will be selected by an expert judging panel and announced at an exclusive industry event.

The awards ceremony will take place on Thursday, 20th November 2025 at Lucy Wong in London’s Fitzrovia, bringing together key decision-makers, category leaders, and commercial strategists for an afternoon of recognition, networking, and inspiration.

Entries are now open and will close on 15 August 2025. Individuals and organisations are encouraged to submit nominations either for themselves or on behalf of colleagues and partners.

For full category criteria and entry details, visit: https://awards.lumina-intelligence.com

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Issue 270

How Smart Connectivity Can Ease Cost Pressures In Hospitality As UK hospitality operators battle rising costs, staffing challenges and tighter margins, smart connectivity is emerging as a critical solution. Rachel Seagrove, Director of Advisory Services from Wavenet (www.wavenet.co.uk), explores how pubs, cafés and hotels can leverage integrated technology to streamline operations, automate routine tasks and improve guest experiences – whilst, crucially, keeping overheads in check.

Hospitality operators across the UK are contending with a perfect storm: soaring operational costs, growing staff shortages and increased time spent on day-to-day management. With shrinking margins and mounting pressure to deliver more with less, many venues are now turning to technology as a lifeline, rather than a luxury. Smart connectivity and integrated digital systems are emerging as critical tools for operators looking to streamline operations, reduce overheads and maintain service standards even with fewer resources.

AN INDUSTRY EVOLUTION The drive toward digital transformation is accelerating. According to recent data by Square, 85% of UK restaurant leaders plan to invest in technologies such as AI and automation this year . Their goal is clear: to improve efficiency and ease cost pressures across the board. And it's not just back-office tasks in focus. Customer-facing solutions, from ordering systems to personalised menus, are increasingly being seen as essential, particularly as the same data revealed that almost three quarters (74%) of consumers say they’re open to automation in areas that help fill staff gaps.

This shift toward smart systems is being mirrored by rising consumer expectations. A recent survey by YouGov revealed that three quarters (75%) of Gen Z customers expect hospitality venues to adopt smart technology, while nearly half of UK consumers now prefer venues that offer tech-driven services such as digital ordering and payment. In response, the “digital basics” required by 2026 are becoming clearer and more urgent. These include resilient connectivity, integrated payment solutions, unified communications and robust cyber protection - not just to meet guest expectations, but to keep operations running efficiently, securely, and without costly downtime.

With hospitality leaders now required to spend more time on business operations and hiring, the ability to automate routine tasks and manage mobile or remote teams more effectively is vital. Unified communications platforms such as Microsoft, RingCentral and 8x8, for instance, enable seamless coordination between teams across multiple sites, improving responsiveness without the need for additional staff. Similarly, integrated payment and booking systems are helping venues cut down on admin, reduce manual errors and deliver faster service.

Perhaps most importantly, data integration across systems is unlocking new levels of insight and agility. Hotels and restaurants that unify guest data across touchpoints can build richer customer profiles, enabling tailored experiences and targeted marketing that boost loyalty and repeat business. In fact, Square1 also found that more than 4 out of 5 (83%) UK restaurant leaders say that loyalty programmes - often powered by these integrated systems - are delivering measurable returns in terms of order size and customer retention. Delivering impressive customer experiences time after time requires actionable data insights - something only achievable at scale through intelligent automation, especially when managing a large database.

DIVERSIFYING IS KEY The shift to smarter systems is also helping hospitality businesses diversify their revenue streams. As 76%1 of operators now view non-core offerings such as memberships, merchandise and paid events as essential to growth, having a unified digital infrastructure becomes a strategic advantage. Hotels, in particular, can unlock an estimated 25-30% in additional revenue from additional services when supported by connected systems and data-driven decision-making.

Of course, with more digital touchpoints comes greater exposure to cyber risk. As such, resilient connectivity and cyber protection can no longer be an optional expense. Downtime or a data breach can be devastating for venues already operating on tight margins, with the priority to then implement secure, scalable systems that can be managed without requiring a large in-house IT team. Supplier consolidation is also playing a key role here, with many operators looking to streamline costs and reduce complexity by partnering with providers who can deliver integrated, end-to-end solutions.

Smart connectivity doesn’t replace people; it’s a way of empowering smaller teams to do more in a more efficient, secure and profitable way. From smarter payments and automated stock control to cloud-based comms and AI-driven marketing, the hospitality venues that act now to modernise their tech stack are positioning themselves not just to weather the current cost crisis, but to thrive in the digital-first future that’s already taking shape.

Smart technology is also helping address one of the most pressing issues facing companies: resource strain.

Community Spirit Triumphs As Black Lion Pub Nears Reopening After £500k Transformation A North Yorkshire village pub closed for over five years is set to reopen after a remarkable community-led rescue that saw locals raise hundreds of thousands of pounds to secure its future.

Phase One of the redevelopment saw the creation of a community café and village hub, which opened just before Christmas and has already proven popular with locals, cyclists, walkers, and tourists visiting nearby Newby Hall. The café is operated entirely by volunteers, demonstrating the ongoing community commitment to the project.

The Black Lion in Skelton-on-Ure, near Boroughbridge, has undergone extensive refurbishment following its acquisition by the local community in March 2024, with the pub now seeking a tenant to complete its journey back to the heart of village life.

Ambitious landscaping plans are currently underway, featuring a large outdoor event space, sunken beer garden, five-pitch touring caravan site, and dedicated wildlife area to enhance local biodiversity. These additions will position the Black Lion as both a traditional pub and a modern community destination.

The 200-year-old pub’s story began in November 2019 when Admiral Taverns closed the doors, prompting an immediate response from determined villagers who refused to let their local disappear. A community committee was formed to spearhead a rescue campaign that would ultimately span five years.

The breakthrough came in September 2022 when the Black Lion was granted Asset of Community Value status, providing the legal framework for the community buyout. Through grassroots fundraising efforts, residents and supporters raised £241,000 via community shareholder funding – an achievement that unlocked matching funds from the Government’s Community Ownership Fund, bringing the total investment to nearly £500,000.

Since taking ownership, the community has transformed the historic pub through thousands of volunteer hours. The comprehensive refurbishment includes a fully renovated bar area with new cellar facilities designed to serve both traditional and modern ales, positioning the venue as a true free house.

The final piece of the puzzle is now the search for a suitable tenant to take on the lease and bring professional hospitality expertise to complement the community’s investment. The successful applicant will inherit a fully refurbished venue with strong community backing and multiple revenue streams already established.

A spokesperson said: “The Black Lion represents a growing trend of community pub ownership across the UK, where local residents are taking direct action to preserve vital rural hospitality venues. The project demonstrates how community determination, combined with government support schemes, can deliver successful outcomes for the licensed trade.”

Entertainment On No Contract I Hear You Say? Mediatheme Changing The Game Again!

Bringing the next level tech entertainment into your pub/social club/holiday park offering is a sure-fire way to improve your revenue streams

The Entertainer acts as a de facto KARAOKE fest, providing modern and classic karaoke tracks supplied a market leader of karaoke!

But while that may sound straightforward common sense, it isn’t necessarily that clear cut. The level of revenue generated depends very much on the type of entertainment on offer. As a publican, what options are out there for you when it comes to your entertainment tech!

Race nights? I hear you say! The Entertainer allows you to screen races – be that pub that has horse/pig/afghan/trotting racing. These can provide great pub fund raiser opportunities.

When it comes to offering entertainment you need a interactive product, that will give you the option to react and interact with your audience and not tie you into a long contract!! So what other things make you truly stand out?

Well, a Pub Quiz Night is a prime opportunity to attract a crowd! Spreading your quiz over multiple rounds keeps participants inside your venue for the long haul. Try to pick a non-football night for maximum draw. And when it comes to quizzing, our pub entertainment system, The Entertainer, does all the hard work for you Music has always been a great way of ‘getting the party started’ whether you use playlists or you’re a budding DJ, we have thousands of tracks at your fingertips, giving you freedom to get the mood right.

Bongo Bingo the craze that is sweeping the nation !!!, why not try our version DISCO BINGO whether you are a new romantic we have Back to the 80s or you want to put the boots and cowboy hat on!!! There is a game for you to be sure.

How to maximise revenue , you can even advertise via the Entertainer to promote your various entertainment nights, or you can even involve local businesses and services , using our online advert system you can add your branding from the beach or the office (I would prefer the beach option) So whether you’re looking for holiday park entertainment, social club entertainment, or good old pub entertainment – The Entertainer ticks all the boxes, providing easily accessible, all-in-one entertainment for any revenue savvy publican.

Email: info@mediatheme.com Tel: 01572 771363 or visit www.mediatheme.com

Issue 270

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Hospitality Food And Beverage Costs Continue Upward Trend In April The latest CGA Prestige Foodservice Price Index for April reveals continued inflationary pressures on the hospitality sector’s food and beverage supply chain.

The price of the Index’s overall basket of goods rose by 2.3% year-onyear and by 0.6% month-on-month, highlighting the ongoing challenges faced by businesses in managing their procurement costs.

The report indicates that a combination of global commodity market volatility, persistent supply chain disruptions, escalating energy costs, and the significant impact of adverse weather conditions are the primary drivers of these sustained price hikes.

Several categories have experienced significant increases, with Meat & Poultry category seeing rises affected by strong demand for beef and ongoing challenges in poultry production. The Oils & Fats category is also rising, influenced by high demand for soy and rapeseed oils, while the Mineral Water, Soft Drinks & Juices sector also saw higher levels of year-on-year inflation.

The Fish category, while showing a modest year-on-year increase of 0.4%, recorded a sharp 2.0% rise monthon-month. This is largely attributed to severe declines in hake stocks and significant quota reductions for cod in key fishing grounds, which are expected to lead to sustained high prices and a shift towards alternative whitefish species. Furthermore, the driest spring in a century has begun to impact root vegetable yields, indi-

cating potential price increases later in the season for this category, which saw a 0.6% annual increase.

Shaun Allen, CEO of Prestige Purchasing, said: “The April data underscores the complex landscape our hospitality clients are navigating. While we’ve seen some seasonal variations, the underlying inflationary drivers remain firmly in place. Categories such as Meats, Oils & Fats and Soft Drinks are experiencing higher levels of inflation year-on-year, whilst critical staples like fish are seeing sharp month-on-month increases, driven by concerning stock declines and quota reductions. Whilst inflation has remained relatively low over the past 12 months, we are now seeing upward pressure coming through in a number of categories and it is important for operators to mitigate these impacts through strategic procurement and supply chain optimisation.”

Reuben Pullan, senior insight consultant at CGA by NIQ, said: “News of an uptick in key food and beverage costs in April is another unwelcome development for hospitality operators and their suppliers. Alongside a sharp increase in labour costs from April, it ratchets up the pressure on both profit margins and menu prices for consumers. Warmer weather has boosted trading in pubs in particular over the late Spring, but better government support is urgently needed to help the sector sustain investment and protect jobs.”

Craft Union Pub Company Stomps Over 60 Miles To Raise More Than £20,000 For Charity Teams from across Craft Union Pub Company came together on Tuesday for the second ever Crafty Stomp – a cross-country walking challenge that brought pubs, people and communities together, raising more than £20,000 for Pub is The Hub and Help for Heroes.

Building on the success of last year’s event for the Motor Neurone Disease Association, this year’s Crafty Stomp was bigger and better than ever. In celebration of Craft Union’s 10th anniversary, around 150 people from teams from across the business simultaneously hit the streets, parks and pub stops in five regions, walking between 10 and 16.5 miles each.

Craft Union pub operators, support teams, suppliers, and charity representatives from Pub is The Hub and Help For Heroes set off on different routes across Newcastle, Chesterfield, Liverpool, London, and Swansea, filling the day with community spirit, pub pit stops, and plenty of fun along the way.

Frazer Grimbleby, Managing Director of Craft Union, said:

“Craft Union is all about bringing communities together, and there’s no better example of that than the Crafty Stomp. It’s been incredible to see so many of our teams come together across the country – not only celebrating our 10th anniversary, but doing it in a way that helps others.

From Newcastle to Swansea, we’ve seen passion, pride, and proper community spirit in every step and I’m really proud of everyone who got involved.”

Pub is The Hub Chief Executive, John Longden OBE, said: “Thanks so much to the whole Craft Union team and all the pubs that took part in this fundraising walk to support Pub is The Hub’s activities.

It is wonderful to have your support.

“Pubs and Publicans are at the heart of so many communities across the country. These funds will help us support many more pubs and publicans to diversify in providing vital local services or activities which can also help to tackle the major societal issue of loneliness in their local areas.”

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Issue 270

Crushed By Compliance? What EPR Means For Hospitality

By Melissa Haskell, regulatory partner at Knights (www.knightsplc.com) The introduction of the United Kingdom’s Extended Producer Responsibility (EPR) regime in April marked a significant shift in how packaging waste is managed across sectors. Its central aim - to place the cost of managing packaging waste on those who produce it aligns with the hospitality sector’s long-standing commitment to sustainability and environmental stewardship.

However, while the principles of EPR are widely welcomed by operators, challenges with its implementation have surfaced that risk placing undue financial strain on pubs and hospitality businesses. For instance, industry estimates suggest the sector could face an additional £60 million in annual costs. That’s the equivalent of 5,000 jobs, largely driven by duplicate charges for glass waste that is already collected and recycled through commercial contracts.

Glass attracts weight-based EPR fees of £240 per tonne, nearly ten times the equivalent rate in Germany. For many operators, particularly independent pubs, this creates a double burden: first through existing commercial waste collection agreements, and then again through EPR fees. This raises concerns over fairness and clarity, particularly as some of the glass waste in question never enters the household waste stream in the first place.

These are not complaints about the idea of EPR itself - far from it.

Most operators recognise and support the environmental rationale. But for the scheme to succeed, its design must better reflect the day-to-day realities of hospitality. Clearer categorisation, greater transparency, and smarter implementation would go a long way in helping businesses

uphold compliance without threatening commercial viability.

recategorise material or share costs with upstream producers.

PACKAGING A BETTER OUTCOME

Exploring alternative packaging formats, such as boxed wine or lighterweight bottles, can also help reduce EPR exposure. While not every substitution will be feasible, particularly where brand perception and product preservation are key, being open to innovation supports both cost control and sustainability aims.

Glass packaging is more than just a container. From cask ales to fine wines and craft spirits, it forms part of the identity and experience hospitality businesses offer. It is also a material with one of the highest recyclability rates. Yet under current rules, it is disproportionately penalised in the fee structure. This has prompted some suppliers to consider shifting to alternatives such as aluminium or plastic, which - while lighter may undermine the very sustainability outcomes EPR is designed to promote.

Industry trade organisations including UKHospitality and the British Beer & Pub Association have raised these concerns with policymakers and are asking for a 12 month pause to allow for refinements to the system. Their goal is not to delay progress, but to ensure the scheme is fit for purpose. The current lack of clarity on modulated fees, retrospective charges, and definitions around household versus commercial waste leaves many operators - particularly smaller venues - facing uncertainty and potential liabilities.

PRACTICAL STEPS FOR RESILIENCE AND COMPLIANCE In the face of these complexities, businesses should take a proactive stance. EPR is now live, and compliance is not optional. But there are constructive actions that can mitigate risks and support the sector’s collective voice.

Engaging directly with Defra and contributing to ongoing consultations is essential. Industry letters and local BID involvement are also important channels to raise operational realities and seek clarification.

Businesses should avoid relying on second-hand guidance and instead pursue information from official sources to ensure accuracy.

Operators should also review contracts with both suppliers and waste providers. Understanding exactly how packaging enters and exits the premises, and how waste is categorised, can identify opportunities to

Training staff in the latest waste classification, and maintaining accurate records of packaging data, will become increasingly important. Local authorities and environmental health teams may step in if practices fall short, potentially affecting future expansion or refurbishment plans.

Robust compliance not only avoids fines, but also builds confidence among investors, suppliers, and customers.

Finally, local collaboration could offer shared benefits. Hospitality businesses may consider pooling waste disposal resources, joining rebate schemes, or working with bottle collection charities to reduce administrative overhead and recover value from materials.

FROM REGULATION TO OPPORTUNITY The consequences of non-compliance are not minor. Civil penalties can range into the millions, and while few operators are likely to face the most extreme outcomes, smaller fines can still significantly impact already tight margins. Just as importantly, falling short on environmental regulation can damage hard-won reputations.

But by taking the right steps now - seeking clarity, building resilience, and contributing to ongoing reform - hospitality businesses can help shape a system that works better for everyone.

EPR has the potential to drive meaningful environmental progress. With collaboration between policymakers and operators, it can also support the long-term viability of the UK’s vibrant hospitality sector. Rather than seeing EPR as a burden, the industry has a chance to help refine it into a model of shared responsibility and practical sustainability. By engaging early and constructively, hospitality can lead the way toward a fairer, greener future.

Star Pubs Invests £4.5m In Outdoor Upgrades Star Pubs is investing £4.5m in enhancing the exteriors of 171 pubs in 2025.

88 pubs will benefit from improved gardens – with a quarter of these being themed to Heineken brands – and 83 pub buildings will be revamped on the outside to boost their kerb appeal.

The garden makeovers will focus on increasing covers to boost sales and delivering a quality experience for pubgoers who are being more selective about where they spend their money due to ongoing pressures on consumer spending. Following trials at Star’s Just Add Talent sites, where possible, new seating will be in south and west facing positions to maximise afternoon and early evening trade and close to pub entrances to enable customers to easily access indoor facilities and staff to service the area. The transformations will be tailored in each pub with changes ranging from new patios, covered pergolas and booth seating to decorative touches such as floral displays, festoon lighting and soft furnishings that elevate the whole space.

With licensees that already have Heineken branded gardens reporting increased sales and customer dwell time, 22 gardens will be branded to either Foster’s, Cruzcampo, Birra Moretti or Inch’s giving them an extra point of difference.

Costing £17,000 on average, the schemes will harness the power of Heineken’s brands and turn the gardens into destinations. They will incorporate branded features such as murals, pods, bean bags and entrance archways.

Complementing Foster’s darts sponsorship, Foster’s branded venues will also have darts kits that can be positioned outside.

Changes to the outside of pubs will be designed to maximise each building’s prominence to passersby and give an excellent first impression that reflects the offer inside. As well as repainting pubs, the projects will install new lighting, signage and planting, upgrade doorways and entrances and use cladding to inject character.

Says Star Pubs’ Property Director Chris Moore: “Pre-pandemic, a great outdoor space was a nice-to-have, now it’s the norm and customers expect it. With pubs looking to offset the increased cost of doing business with higher sales, every inch of trading space should be developed. Even small unassuming spaces can be converted into attractive outdoor areas, whilst standard gardens can be transformed with designs that send sales soaring in good weather.”

Proper Pubs Announces First Ever Awards Gala Proper Pubs, the award-winning community wet-led operator division of Admiral Taverns, has launched its first ever ‘Proper Pubs Awards Gala’, to celebrate the achievements of its pub operators across its estate of more than 200 pubs in England, Scotland and Wales.

The gala will take place in Chesterfield on Thursday 31st July 2025 and will present nine prestigious awards including: • Best New Proper Pub of the Year • Sports Pub of the Year • Marketing & Social Media Pub of the Year • Community Pub of the Year • Audit Pub of the Year • Sales Performance Pub of the Year • Entertainment Pub of the Year • Gaming Pub of the Year

• Outstanding Achievement Award Each category features a selection of finalists, who have been nominated by their Business Development Manager for going the extra mile in supporting the communities they serve. In addition, one of the pubs will be crowned the overall ‘Proper Pubs’ Pub of the Year’.

Mark Brooke, Managing Director – Proper Pubs, said: “Our pubs sit at the heart of their local communities and are constantly going above and beyond for customers and residents, from charity fundraising to hosting brilliant entertainment, so it’s only right that we acknowledge these incredible achievements.

“Our operators are the face of Proper Pubs and we are so proud of all the work they do day in and day out. I’d like to extend my thanks to all our pubs and to congratulate every single operator for all their incredible hard work.

“On behalf of myself and the whole team at Proper Pubs, I’d like to wish the very best of luck to all the finalists and I look forward to celebrating with them next month.”

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Industrial Strategy A Missed Opportunity Which Will ‘Leave Behind’ Swathes Of UK More than 7,000 British businesses are set to see their electricity bills slashed by up to 25% from 2027, as the Government unveiled a new Industrial Strategy this week.

small industrial clusters that have high barriers to access – hardly a recipe for driving social mobility.”

“We were desperate to see a plan for hospitality and the high street, which together employs over 7 million people. We were disappointed.”

The modern Industrial Strategy sets out a ten-year plan to boost investment, create good skilled jobs and make Britain the best place to do business by tackling two of the biggest barriers facing UK industry – high electricity prices and long waits for grid connections.

“How can national renewal be properly delivered if 70% of the economy is excluded from the Government’s flagship plan for growth”?

“Critical foundational sectors of the economy, like hospitality, leisure and tourism, are central to creating jobs, yet overlooked. This is the same approach which led to this year’s employer NICs changes hitting part-time, flexible and accessible jobs hardest, while protecting jobs in the industrial strategy.”

British manufacturers currently pay some of the highest electricity prices in the developed world while businesses looking to expand or modernise have faced delays when it comes to connecting to the grid.

From 2027, the new British Industrial Competitiveness Scheme will reduce electricity costs by up to £40 per megawatt hour for over 7,000 electricity-intensive businesses.

These firms, which support over 300,000 skilled jobs, will be exempt from paying levies such as the Renewables Obligation, Feed-in Tariffs and the Capacity Market — helping level the playing field and make them more internationally competitive. Eligibility and further details on the exemptions will be determined following consultation, which will be launched shortly.

The government is also increasing support for the most energy-intensive firms by covering more of the electricity network charges they normally have to pay through the British Industry Supercharger. These businesses currently get a 60% discount on those charges, but from 2026, that will increase to 90%. This means their electricity bills will go down, helping them stay competitive, protect jobs, and invest in the future.

These reforms complement the government’s long-term mission for clean power, which is the only way to bring down bills for good by ending the UK’s dependency on volatile fossil fuel markets.

ment and growth and make it quicker, easier and cheaper to do business in the UK, giving businesses the confidence to invest and create 1.1 million good, well-paid jobs in thriving industries – delivering on this government’s Plan for Change.

Prime Minister Keir Starmer said: “This Industrial Strategy marks a turning point for Britain’s economy and a clear break from the short-termism and sticking plasters of the past.”

“In an era of global economic instability, it delivers the long term certainty and direction British businesses need to invest, innovate and create good jobs that put more money in people’s pockets as part of the plan for change.”

“This is how we power Britain’s future – by backing the sectors where we lead, removing the barriers that hold us back, and setting out a clear path to build a stronger economy that works for working people. Our message is clear – Britain is back and open for business.”

MISSED OPPORTUNITY

To ensure businesses can grow and hire without delay, the government will also deliver a new Connections Accelerator Service to streamline grid access for major investment projects — including prioritising those that create high-quality jobs and deliver significant economic benefits.

Kate Nicholls, Chief Executive of UKHospitality, said: “This is not an industrial strategy that will deliver growth equally across the UK. In fact, by ignoring 70% of the economy it is at odds with the Government’s ambition to create jobs and help people into work.”

The Industrial Strategy is a 10-year plan to promote business invest-

“Once again, growth will be distributed unevenly and centred around

“The Social Productivity Index clearly demonstrates that hospitality is the top performing sector providing routes into work, regardless of background, education, or upbringing – qualities the Government should be backing.”

“Instead, this strategy will once again leave behind the towns, coastal communities and rural areas which are most in need of a real strategy for growth.”

The Industrial Strategy also sets out how energy bills will be reduced significantly for certain sectors, but not hospitality.”

“Lowering energy bills for certain sectors is clear recognition from the Government that the energy market is broken and a major barrier to investment,” Kate said.

“We now need a clear roadmap and timeline for when the Government will fix the energy market for the rest of the economy.

“The CMA found in 2016 that SMEs were paying 18% too much for energy – an overpayment of £500m per year. Nine years on, that has only got worse, and a recent investigation by Ofgem found that hospitality businesses were specifically being treated unfairly, and even blacklisted, by some suppliers.

“Given the Government has now accepted that the energy market is a barrier to growth, I hope they move swiftly to resolve the energy challenges that have plagued hospitality businesses for decades.”

Leadership Transition at Valiant Pub Company Valiant Pub Company (“Valiant”), operator of community-focused pubs across the UK, has announced that Mark McGinty, Chief Operating Officer, will succeed Gerry Carroll as Chief Executive Officer effective from 1st July 2025.

Gerry Carroll will transition to the role of Executive Chairman.

Gerry and Mark co-founded Valiant in partnership with Njord Partners, in October 2021, and have successfully scaled up the portfolio to over 90 pubs across the UK, with a notable presence in North East, North West, Midlands and Wales.

Under Mark and Gerry’s joint leadership, the company has become a leading name in the pub sector, combining strong operational performance with a com-

munity-focused approach.

This leadership evolution reflects Valiant’s continued ambition and maturity. In his new role as CEO, Mark will oversee the overall operations and growth of the company. Gerry, in his new role as Executive Chairman, will focus on strategy, governance, and supporting the senior leadership team.

Mark and Gerry’s professional partnership spans over a decade and a half, including senior roles at Enterprise Inns and the co-founding of Hawthorn Leisure in 2014.

Their shared vision and deep industry experience have been instrumental in building successful, sustainable pub businesses.

Celebrate Your Kitchen Porter Heroes with Winterhalter 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.

phy, £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.

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

“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. 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 tro-

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.

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Issue 270

Death of the Chatbot

Patryk Luszcz, UK regional director at Profitroom (www.profitroom.com) says that hospitality needs a better AI conversation

For years, hotels, pub groups and OTAs have relied on basic chatbots to provide round-the-clock customer service.

They draw directly from live booking data, which means they can provide accurate availability, pricing and personalised offers within the conversation itself.

What operator wouldn’t be interested in automating repetitive queries, easing the burden on staff and offering faster responses to guests? But what began as a promising digital solution has largely become an outdated and frustrating experience.

Guests can ask open questions, receive tailored recommendations and complete their bookings without ever leaving the chat. These systems don’t just answer questions, they guide decisions.

Guests are now probably more likely to abandon a conversation than complete a booking when faced with a clunky chatbot that feels more like a barrier than a bridge.

Most of these bots rely on scripted replies and limited decision trees. They cannot handle natural language or complex questions and they often fail to provide relevant answers.

When a guest attempts to make a nuanced inquiry or express a specific concern, the system typically falls back on generic responses or loops them through the same set of options. It is impersonal, inefficient and out of step with the expectations of today’s traveller.

The issue isn’t with the idea of automation. It’s with the outdated approach. Guests expect a natural, helpful conversation that mirrors the quality of service they would receive in person. The future lies in something more intelligent, more adaptive and more aware of context.

Recent advances in artificial intelligence have made this shift possible.

New systems can now interpret language as it is spoken, understand follow-up questions and tailor responses to each guest’s needs in real time.

They can handle a range of queries from the practical to the personal, including multi-language support and individual preferences. All of this happens instantly, without needing to transfer the guest to email or another platform.

For hotels and pubs, this kind of technology does more than improve the guest experience. It helps increase direct bookings by simplifying the decision-making process and reducing drop-off.

It eases the load on reception teams by dealing with common queries automatically. It also brings together all guest interactions, whether they begin on the website, WhatsApp or Messenger, into a single, manageable inbox. This provides a clear view of guest needs and enables more consistent service across every channel.

The best of these systems are deeply integrated with your hotel’s booking engine, staying constantly up to date with real-time availability, offers and pricing. They leverage advanced large language models and natural language processing to offer real-time assistance, personalised recommendations, and efficient multi-channel communication with your guests.

It appears that the traditional chatbot has reached its limit. It cannot keep up with the expectations of a modern, connected guest who values speed, relevance and personalisation.

Technology should support hospitality and allow hotels to deliver service that is efficient but also thoughtful.

The goal is not to replace the human touch but to extend it – to bring the warmth of welcome into the digital space and to make every guest feel understood, valued and well looked after.

The real future of AI in hospitality is not a chatbot, but a conversation.

Menu Strategies Diverge Across Channels as Operators Tackle Cost Pressures and Consumer Expectations The latest quarterly insights from Lumina Intelligence’s Menu Tracker reveal diverging menu strategies across hospitality channels in response to rising cost pressures and evolving consumer needs.

and limited options to absorb inflationary impacts. Despite these price hikes, operators remain cautious of consumer sensitivity.

Affordable add-ons are being leveraged to encourage greater spend per visit while maintaining value perception.

According to the data, restaurants and quick service restaurants (QSRs) are growing their menu ranges to appeal to a broader consumer base and stimulate spend. This menu expansion reflects a strategic focus on driving footfall and meeting diverse dining preferences. In contrast, coffee shops and pubs are trimming their offerings, prioritising speed of service, waste reduction, and margin protection. The divergence indicates a clear trade-off between offering variety and achieving operational efficiency.

Among menu categories, mains have seen the largest same-line price increases, particularly within affordable dining channels. This aligns with operators’ need to cover escalating input costs without significantly undermining the perceived value of their core offerings.

Low-ticket channels such as coffee shops, QSRs, and pubs are leading in menu price increases, driven by intense cost pressures

These insights underline the varied strategies hospitality operators are adopting to navigate an increasingly complex trading environment—balancing menu breadth, pricing, and operational priorities.

Happy 25th Birthday to Caskwidge Cellar Equipment This July, we’re raising a glass to YOU — our valued customers — who have made Caskwidge Cellar Equipment what it is today.

The original upright dispense system for Cask Ales has been at the heart of what we do, and we are honoured to have been part of so many successful bars, pubs, and breweries over the years.

25 years of craft, innovation, and community — and many more to come! Your trust and loyalty have helped us grow from a simple idea into an industry standard. And one that we are very proud of.

As we raise a glass, we remain committed to quality, reliability, and supporting the tradition of real ale – the way it’s meant to be served.

For a quarter of a century, we've been proud to serve the British brewing community, delivering top-quality, British-run and manufactured cellar equipment to ensure your cask ales are poured to perfection, every time.

We are proudly British and proudly yours. Cheers to you from all of us at Caskwidge.

To all the businesses that trusted us with their cellar needs, thank you for your continued support. Here’s to

See the Bar and Cellar Equipment feature in this issue.

Issue 270

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11

England’s First Women’s Euros Match To Generate £32m For The Hospitality Sector UK consumers are forecast to spend £31.9m at hospitality venues as they watch England’s first match against France in the Women’s Euros tournament, a new report reveals.

The Women’s UEFA Euro 2025 Spending Report by VoucherCodes.co.uk finds that over the Group Stage of the Women’s Euros tournament, the hospitality sector will enjoy a £101.4m boost from football fans.

With 3.1m consumers planning to visit a hospitality venue for at least one of the Group Stage matches, food sales are expected to reach £40.5m. Pints of beer and cider are expected to be particularly popular across the whole tournament, with £60.9m worth of drinks forecast to be purchased over the Group Stage alone.

Across the whole tournament UK consumers are predicted to spend £258.3m at pubs, bars, restaurants and other hospitality venues, with 7m people expected to walk through the doors.

England v France (Sat 5th July) For England’s debut match against France, excitement is set to be high and this is reflected in spending with

the hospitality sector expected to see a generous £31.9m boost – more than any other Group Stage.

The spend is made up of £12.2m worth of food purchases and £19.7m worth of drink purchases, as fans stay well fed and hydrated during the game.

As the Women’s Euros is a more family friendly tournament than the Men’s Euros, hospitality spend will be more modest than retail spend (£98.7m). This is also reflected in viewership figures with 2.3m set to watch from a hospitality venue versus 4.8m planning to watch from home.

Michael Brandy, Senior Commercial Director at VoucherCodes.co.uk, comments: “England’s first match against France will encourage a flurry of hospitality spending, with excitement and an 8pm prime-time Saturday fixture encouraging consumers to head to their local pubs and bars.

“With hospitality venues across the country competing for customers, if you’re showing the Euros Matches you should consider offering some enticing deals to nudge fans to spend with you. Giving customers a generous discount or freebie early in the tournament could lead to lasting loyalty across all the games.”

Guinness and Sky Business Join PubAid to Spotlight Pubs as Champions of Community Sport Guinness and Sky Business are joint headline sponsors of Pubs Power Sport – a new campaign from PubAid that will shine a light on the fundamental role pubs play in sustaining grassroots sports clubs and community wellbeing across the UK. The research-led campaign will uncover the monetary value pubs raise for sports clubs and initiatives, building on its 2019 ‘Pubs and Sport: The Perfect Match’ report that found pubs raised more than £40 million in support of grassroots sports.

Pubs Power Sport will also celebrate the everyday contributions of publicans who power grassroots sport behind the scenes. From sponsoring kits to hosting team meetings, providing food and fundraising events, Britain’s pubs are helping to keep local sport alive and with it, physical movement, mental wellbeing and social cohesion in towns and villages nationwide.

With Guinness and Sky Business proudly behind the campaign, Pubs Power Sport highlights that pubs are more than places to eat and drink – they are essential community hubs supporting everything from Sunday league football to darts, cricket and rugby clubs.

PubAid Co-Founder Des O’Flanagan said: “Pubs have long been the beating heart of their communities, and Pubs Power Sport brings their impact on grassroots sport to the forefront. This campaign is about showing that behind nearly every local team is a local pub offering space, support and spirit, often with no fanfare.

We’re proud to work with Guinness and Sky Business to give pubs the recognition they deserve.”

Nick Payman, Head of Guinness, said: “We’re delighted to be part of a movement that gives visibility to the unsung role pubs play in keeping community sport going. We want to champion the passion and quiet generosity of landlords and locals that make the difference every week.”

James Tweddle, Director of Hospitality at Sky Business said: “Sky has always recognised the value pubs bring to their communities, and sport is at the centre of that. By supporting Pubs Power Sport, we’re celebrating the landlords who not only show the big games but also keep sport alive in their communities in real and meaningful ways.”

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.

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.

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.

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 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 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 on-demand 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 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

12

CLH DIGITAL

Issue 270

Further Taxes Would Undermine Ambitions Of Westminster Night-Time Strategy Westminster City Council Westminster After Dark Strategy and implementation plan to improve the city’s evening and night-time environment public consultation has now closed.

The strategy is calling for the implementation of: • Enhanced safety measures including expanded CCTV, better lighting and greater protections for women and vulnerable individuals • Dedicated Late-Night Entertainment Zones to encourage new live music and entertainment venues to set up away from residential areas under new licensing framework • Improved accessibility and more family friendly or non-alcoholic activities • Support for LGBTQ+ venues • Improved night-time public spaces with amenities and inclusive design to create a welcoming environment for all.

However, the proposal on a late-night levy would be a “mistake”, according to UKHospitality.

In its response to the consultation on Westminster City Council’s ‘Westminster Ater Dark’ strategy, UKHospitality issued its support for many of the initiatives proposed, like late-night entertainment zones, but reiterated firm opposition to the potential implementation of a late-night levy.

Kate Nicholls, Chief Executive of UKHospitality, said that imposing further costs on hospitality businesses would threaten the success of the strategy and ultimately undermine enhancing Westminster’s night-time economy. She said the Council should abandon plans to consult on introducing a levy.

The trade body said it supported the principle of proposed late-night entertainment zones, but said this must not result in businesses outside those zones being penalised by its exclusion. For example, Soho and Leicester Square are not in the proposed zones, but are the biggest night-life areas of Westminster.

Its response also signalled support for proposals to expand the night bus and tube, significantly increase CCTV, pursue a unified licensing policy framework, embed the agent of change principle and improve digital connectivity across Westminster.

The need for businesses to maintain freedom and flexibility in how they operate was also emphasised. It’s crucial that venues are able to respond to changing consumer demands and meet the needs of its audience.

Kate Nicholls, Chief Executive of UKHospitality, said: “Much of what Westminster City Council has proposed is positive for the night-time economy, but these initiatives would be undermined if further, unnecessary costs are forced on hospitality businesses.

“Venues are already battling with the additional £3.4 billion annual increase imposed upon them in April and implementing further taxes in some of London’s most well-known and vibrant areas, like Soho, would be a huge mistake.

“I hope Westminster City Council abandons its proposal to consult on implementing a late-night levy and changes course, because there is much else to support in this strategy.

“The introduction of late-night entertainment zones would be bold and innovative, the expansion of nighttime transport would be beneficial for consumers and hospitality staff, and a significant expansion of CCTV would greatly help public safety and policing.

“It’s clear the council wants to work with the night-time economy to enhance its late-night offering and that’s something we completely support. My overriding message to the council would be to work with the sector collaboratively to make this a success, and recognise that its own ambitions could be jeopardised by simultaneously imposing unnecessary costs on the sector.”

Kärcher Spotlights 90 Years Of Making A Difference With Nine Community Cleaning Projects Kärcher, global leader in cleaning technology, is marking its 90th anniversary with a nationwide community initiative to professionally clean at least nine locations across the UK. These give back projects reflect Kärcher’s core values of giving back to local communities and aiming to improve local spaces for all to enjoy – embodying Kärcher’s ethos of making a difference.

The exciting initiative sits as part of a global programme, whereby Kärcher will be delivering an incredible 90 cleaning projects across the globe. As a cleaning provider that has always been focused on making a difference and creating sustainable places where people and businesses can thrive, this give back project is indicative of Kärcher’s ethos as a business.

Marking nine decades of innovation and commitment to creating cleaner environments, the nine cleans will see Kärcher’s expert staff team up with local volunteers in UK towns and cities like Banbury and Bristol. Kärcher will be working with longstanding charity partners and organisations that reflect the company’s commitment to its own local initiatives and wider UK cleaning challenges.

Powered by limited edition black anniversary versions of Kärcher's iconic machines, the community cleaning projects include Priors Court, an autism education facility close to Kärcher’s HQ, a beach clean with plastic clean-up company Nurdle, a partnership with Flora Beverley to brighten up alleyways in Bristol with ‘Pollinator Pathways Project’, and supporting Dogs for Good, a charity that trains assistance dogs for people with disabilities.

Kärcher’s commitment to environmental responsibility is central to its business, which can be seen through its support of key environmental projects such as the beach clean with Nurdle, which took place in April. Kärcher joined Nurdle to remove 11 tonnes of plastic pellets which washed ashore on Lincolnshire’s beaches after a ship collision in the North Sea. Utilising Kärcher’s micro-vac technology and collaborative volunteer efforts, all parties helped recycle the plastic found to contribute to a healthier environment.

Still to come, and closer to Kärcher’s headquarters in Banbury, the team is set to undertake significant

cleaning efforts with two established partners: Priors Court and Dogs for Good. Kärcher, who have partnered with Prior’s Court Foundation since 2023, complete one deep clean per quarter on their vast 52 acre estate, alongside charitable hikes and multiple half marathons being carried out by Kärcher colleagues. With Dogs for Good, Kärcher have been proud ‘Puppy Partners’ since 2023, sponsoring puppies, and supporting with deep cleans of their kennels in Banbury. The 90th anniversary give back project provides another opportunity for Kärcher to strengthen their relationship with Prior’s Court and Dogs for Good. These cleans will deploy Kärcher's wide range of professional products, alongside its limited-edition black anniversary machines.

James Gordon, Marketing Director at Kärcher UK said, “We are thrilled to celebrate 90 years of making a difference by giving back to those in need and making a tangible difference to communities. These give back projects are at the heart of the Kärcher’s business and testament to the staff’s commitment to sustainability and making local environments cleaner for everyone to enjoy!”

Natalie Norris, Fundraising Manager at Priors Court, commented, "We can’t thank Kärcher enough for everything they have done for Prior’s Court and the autistic young people who live and learn here over the past 2 years. Kärcher has helped to transform numerous areas of the site including the multi-sensory building, swimming pool, play equipment and young people’s homes with their deep cleans making them safer and more enjoyable for young people aiding both their development and fun!”

“Team members from Kärcher have also raised money which has helped to build a Performing Arts Centre onsite, fund events on and offsite, and pay for vital equipment. In addition, Kärcher has sponsored our annual staff awards, meaning the hard-working staff can be truly recognised and rewarded. Prior’s Court wouldn’t be the place it is today if it wasn’t for Kärcher’s support and we can’t thank them enough for the difference they are making to the lives of autistic young people with complex needs."

For more information on each of the cleans and how Kärcher is supporting local communities, please visit https://www.kaercher.com/uk/

100% Tasty, 100% Gluten Free Menus with PureOaty With 2.9 million people in the UK living gluten free (GF), more consumers than ever are actively seeking out venues where they can eat and drink with total peace of mind .

However, despite growing demand, the hospitality industry continues to fall short.

And contrary to popular belief, GF doesn’t have to mean bland or boring. It’s now easier than ever to create enticing menu options that don’t compromise on taste or quality.

A staggering 80% of people following a GF diet struggle to find suitable options when dining out . Even more concerning is that 77% have unknowingly consumed gluten while visiting hospitality venues.

At Glebe Farm Foods, our award-winning range of delicious and 100% allergen-free oat products can help you do just that. Whether you’re using PureOaty Barista for frothy, satisfying coffees or serving up creamy porridge with PureOaty oats for your hotel guests, our products never fail to delight.

Offering an inclusive menu that confidently caters to GF customers is no longer optional - it’s essential for keeping people safe and building customer loyalty.

Looking to create great tasting menu options that encourage repeat visits from GF consumers? Shop our PureOaty range at www.glebefarmfoods.co.uk/our-products/

14

CLH DIGITAL

Issue 270

Nearly Half of UK Adults Now Regularly Drink Alcohol-Free Beers, Wines or Spirits Nearly half (48%) of UK adults now regularly enjoy alcohol-free beers, wines and spirits – marking a fundamental shift in a nation once defined by its drinking culture. The news comes following new data revealed from Club Soda’s Drinks for Everyone 2025 report.

Key Findings from Club Soda’s Drinks For Everyone 2025 Report: • More people are enjoying alcohol-free drinks than ever before with 48% of UK adults now drinking them.

• 37% of 18-34-year-olds drink alcohol-free drinks weekly – four times the rate for over-55s (9%).

• Over half (56%) want to see alcohol-free drinks more widely promoted as alternatives to alcohol.

Ten years ago, Club Soda identified that a lack of good alcohol-free drinks was getting in the way of consumers making healthier choices. Fast forward to today, and nearly half (48%) of UK adults regularly enjoy alcohol-free drinks . From Ocado’s 261 adult alcoholfree drink options to more than 1,400 British breweries producing alcohol-free beer, this is no longer a fringe trend – it’s a significant cultural shift for the traditionally alcocentric UK. With 48% of UK adults now choosing alcohol-free drinks – and only 9% of them completely alcohol-free – it’s clear the shift is driven by moderation and thanks to better

tasting options, alcohol-free choices are now a regular part of people’s drinking habits.

Laura Willoughby, Founder of Club Soda, said: “Ten years ago, if you weren’t drinking, your options were water and judgment. Now, alcohol-free drinks are not just socially acceptable – they’re essential. Nearly half of UK adults are choosing them, and venues and retailers ignoring this shift are leaving money on the table. Booze-free isn’t boring anymore – it’s profitable, popular, and part of the party.”

Alcohol-free beer proves itself as the UK’s top booze-free choice, with 42% of adults drinking it at least occasionally – rapidly closing the gap with alcoholic beer (66%). One in three under-35s now opt for booze-free beers regularly – the main motivations being to reduce their alcohol consumption while staying social.

Far from being a fleeting trend, alcohol-free drinking has become a lifestyle choice rooted in health, taste, and social inclusion. Whether it’s a work event or a night out, 37% of young adults say they choose alcohol-free beer to stay social without drinking alcohol.

Public appetite for greater visibility and access is on the rise too, with over half of adults in the UK wanting alcohol-free drinks promoted more actively as everyday options (56%). Support for alcohol-free branded advertising at sporting events is also high (58%) – clear indications of just how mainstream these choices have become.

Bidfood’s Dr Andy Kemp Retires After Two Decades Championing Food and Fairness Dr Andy Kemp FIH MBE, Executive Director at Bidfood – one of the UK’s leading foodservice providers – will retire at the end of June after more than 20 years with the business and a remarkable career spanning over four decades.

lence in supplying the Royal Household. Andy recently passed the grantee responsibility to Bidfood UK CEO, Andrew Selley.

Widely recognised as one of the most influential figures in UK Foodservice and Hospitality, Andy’s retirement marks the end of a pioneering career that has left a lasting impact on the industry.

While he is stepping back from his executive role, Andy will remain a passionate advocate for the sector through his ongoing work with the All-Party Parliamentary Group (APPG), the Local Authority Catering Association (LACA), and the University of West London.

Recently named Outstanding Supplier Personality of the Year at The Caterer’s Supplier Awards, Andy is celebrated not only for his commercial leadership, but also for his unwavering commitment to social impact – from tackling food insecurity to nurturing the next generation of industry talent.

Gavin Squires, currently Business Development Controller for Healthcare, Education and Consortia, will continue to build on Andy’s legacy, championing better funding and support for school meals and holiday hunger in the education sector.

During his tenure, Andy has been instrumental in shaping Bidfood’s customer and community strategies, spearheading initiatives with government, education providers, and charities that have driven positive, transformative change across the UK.

Looking ahead to more time with his wife and family, Andy leaves behind a powerful legacy that will continue to shape the future of the Hospitality industry.

Since joining Bidfood in 2000, he has championed critical issues such as holiday hunger, universal infant free school meals, and nutritional standards in Education.

His tireless campaigning has helped secure better outcomes for vulnerable children while pushing for systemic improvement within public sector catering.

Beyond his work at Bidfood, Andy has been a dedicated supporter of industry charities including Springboard and Hospitality Action. He has played a pivotal role in the Chaine des Rôtisseurs’ Young Chefs and Young Sommeliers’ National Awards, earning the organisation’s highest honour, Paré de Chaine. He also supports FutureChef, the Michael Caines Academy, and is co-founder and Board member of the One and All Foundation.

A particular point of pride in Andy’s career has been serving as the grantee and Royal Household liaison for Bidfood’s Royal Warrant of Appointment – an honour the company has held for over 25 years.

Reappointed by His Majesty King Charles III in December 2024, the Warrant recognises Bidfood’s excel-

Commenting on his retirement, Andy said: “It’s been an extraordinary journey – one that’s taken me from the shop floor to the corridors of Parliament, always with a passion for making a difference.

“I’ve been privileged to work alongside some of the most dedicated and inspiring people in this industry, and to fight for causes that truly matter – from child nutrition to supporting future talent.

“The foodservice sector is more than a job; it’s a community, a family, and a force for good. I feel incredibly proud of all we’ve achieved together.”

Andrew Selley, CEO of Bidfood UK, said: “Andy has been a key figure in our business and one of our longest-serving directors, as well as a passionate advocate for the wider industry.

“His dedication and influence extend far beyond Bidfood. He’s been a voice for fairness, nutrition, and education. We’re incredibly grateful for everything he’s achieved and proud to have worked alongside him. We wish him a long, happy, and well-deserved retirement.”

CLEAN Do The Workwear, So You Can Do The Work 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. Each item of clothing can be branded and tailored to the wearer with logos and embroidery. Their managed service prevents issues compiling when supplying your team with work clothes; a convenient locker valet service helps distribute and store uniforms, and they tackle minor repairs early to extend the service life of a uniform. Ultimately, this avoids costly replacements wherever possible as it reduces uniform losses, and uniforms only need replacing when a repair is not safe or cost-effective.

With CLEAN's workwear rental and laundry service, business owners can focus on what matters most — running their business — while CLEAN takes care of the rest.

To find out more: www.cleanservices.co.uk or see the advert on page 3.

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CLH DIGITAL

Issue 270

Over 90% Of Hospitality Operators Cite Rising Costs As Top Challenge, New Survey Reveals A recent survey by HEINEKEN UK’s digital platform eazle tools® has highlighted the mounting pressure on UK hospitality businesses, with rising costs identified as the most common concern in over 90% of responses.

looking to save time, cut costs and run more profitable businesses. The survey was launched as part of a feedback campaign which looks to further develop the platform, taking these considerations into account for future users.

The findings, which are gathered from pubs, restaurants, cafés, bars, and other operators, also shed light on other major pain points, including time and admin burdens (32%), staffing and recruitment struggles (47%), and the ongoing need to attract new customers in a highly competitive market (53%).

The current tools include:

When asked what tools would help them most, operators called for practical resources to reduce time and cost pressures. The most requested additions were customisable post and social media templates (58%), more financial tools such as a break-even calculator (42%) and stock/ordering tools (42%).

Launched in May, the full suite of eazle tools® is free to access and built specifically for hospitality operators

• A marketing calendar, which offers expert advice, prompts to improve footfall and internal task trackers for teams • A GP calculator, to help operators get the right value for their ranges and services and to help improve profitability • Staff resourcing advice, to help publicans manage teams with confidence Wil Rice, On-Trade Director at HEINEKEN UK, said: “It’s clear what operators need to succeed, which is why we’re committed to supporting them in practical ways. That’s exactly why we launched eazle tools®, in May, to provide a free, go-to resource designed to help drive footfall and increase profitability.

Heartwood Inns’ Launches Sixth Pub With Rooms Award-winning Heartwood Inns has launched The Ragged Robin in Godalming, marking its sixth pub with rooms as it continues to expand toward its goal of offering over 400 rooms by 2027.

Previously operating as The Manor Inn under the Beefeater and Premier Inn brands, the pub has been renamed The Ragged Robin—a tribute to the diverse flora and fauna found in the surrounding meadows.

Situated on the outskirts of the historic market town of Godalming, Surrey, and backing onto the River Wey, The Ragged Robin has undergone a thoughtful multi-million pound refurbishment, blending Heartwood’s signature warm and welcoming style throughout the space.

The bar exudes charm, featuring cosy nooks, inviting fireplaces, and intimate spaces where guests can enjoy Heartwood’s thoughtfully curated drinks selection—including local brews from Surrey Hills and Hogs Back breweries.

The dining area has been expanded with the addition of a bright and airy garden room that overlooks a newly landscaped garden. With 213 indoor seats, the bar and dining spaces are designed to suit every occasion. The Ragged Robin also serves a seasonally changing menu crafted in line with Heartwood’s prestigious

three-star rating from the Sustainable Restaurant Association—the highest accolade available.

Outside, the expansive garden has been beautifully landscaped, featuring a new terrace and pergolas that make the most of the scenic views of the river and surrounding meadows. The garden accommodates an additional 124 covers and includes its own dedicated bar. Guests can also arrive by water, thanks to a private mooring that offers direct access from the River Wey. The Ragged Robin features 19 boutique bedrooms, all extensively refurbished. Accommodation options range from cosy ‘Snugs’ to indulgent ‘Really Fancy’ rooms, some of which include free-standing baths. Each stay includes Heartwood’s signature touches—rainfall showers, Roberts radios, Bramley toiletries, Illy coffee machines, and more. With family-friendly rooms, dog-welcoming spaces, and even a dog shower, the pub is perfectly positioned for guests exploring Godalming, Guildford, and the nearby Surrey Hills.

Richard Ferrier, CEO of Heartwood Collection, said: “We are delighted to be opening The Ragged Robin and to have brought this beautiful building back to life. We have been huge admirers of Godalming for many years and to have this beautiful ‘pub with rooms’ now open is incredibly satisfying.”

New Leadership And £550k Investment Set To Transform Historic Sale Pub Hydes Brewery has announced a major new appointment and a significant investment in one of its oldest pubs, The Old Plough in Ashton on Mersey, as part of its ongoing transformation of community venues across the North West.

Niamh Kenny has been named as new general manager of the popular Sale pub, following a £550,000 refurbishment that is set to enhance its offering to both regulars and new visitors. Niamh, who brings 14 years of hospitality industry experience, previously served as deputy manager at Hydes’ flagship Manchester city centre venue, The Abel Heywood.

Originally acquired by Hydes in 1911, The Old Plough is currently undergoing a full interior refurbishment that includes a redesigned bar area, new seating, local-themed decor, enhanced beer garden and fresh external signage, part of a multi-million pound investment programme by the family-owned brewery and pub retailer.

Niamh, who joined The Old Plough team last year, has already made a notable impact, leading community initiatives and fundraising efforts for local causes such as St Anne’s Hospice. She also participated in the recent Great Manchester Run with colleagues from Hydes, further strengthening ties with the local community.

Niamh said: “This is a significant moment for The Old Plough. We’re not just refreshing the look and feel of the pub, we’re investing in its future at the heart of the Ashton on Mersey community. I’m incredibly excited to take on this new role and to build on the fantastic culture and success we already have here.”

Hydes Managing Director Adam Mayers, praised the appointment, saying: “Niamh is a driven and passionate hospitality leader who embodies everything Hydes stands for, exceptional service, community spirit, and forward-thinking leadership. She’s the ideal person to take The Old Plough to new heights.”

The refurbishment comes as Hydes continues a major modernisation drive across its 40+ pub estate in the North West and North Wales.

Having invested over £10 million since 2022, the company plans to continue upgrading both its venues and leadership teams into 2025 and beyond.

Added Adam Mayers: “Pubs like The Old Plough are the heartbeat of local communities. By investing in both our venues and our people, we’re ensuring they remain vibrant, welcoming spaces for generations to come.”

Kylemark - Over 28 Years Experience In Supplying Uniforms With over 28 years of experience supplying branded uniforms to businesses across the UK, Kylemark has built a reputation for quality, reliability, and exceptional service. From hospitality and corporate sectors to industrial and leisurewear, Kylemark delivers more than just clothing — we provide confidence, consistency, and style to every member of your team.

At the heart of our operation is our commitment to in-house branding. Unlike many suppliers, Kylemark controls the full decoration process — embroidery, print, and alterations — from our own factory. This means better quality control, faster turnaround times, and a more responsive service tailored to each client’s needs.

One of our proudest achievements is the creation of the Coast & County apron range, manufactured right here in the UK. Designed for the demands of the hospitality sector, these aprons offer a perfect blend of durability, comfort, and visual appeal.

They’re a favourite among chefs and front-of-house teams, with clients including Tom Kerridge, Brasserie Blanc, Restaurant Associates, and more.

Kylemark doesn’t believe in a one-size-fits-all approach. We work with businesses of all sizes — from independent traders to multi-site national brands — offering bespoke solutions, product consultation, high-resolution visuals, and even personalised ordering portals. Whether you need a full uniform rollout or a single embroidered jacket, our experienced team makes the process smooth and stress-free.

We don’t just help your team look the part — we make sure they feel it too.

Tel: 01292 618344 Email: sales@kylemark.co.uk www.kylemark.co.uk

20

CLH DIGITAL

Issue 270

UK Cider Primed for a Strong Summer Season Producers and retailers gear up as consumers turn to cider for summer refreshment.

points including: - Freshness and provenance – made with pressed apples in British orchards.

- Diverse flavour profiles – from tannic, traditional styles to lighter, modern blends.

- Natural and lower ABV options – aligning with health-conscious consumer behaviour.

- Sustainability credentials – with many producers championing regenerative agriculture and circular production.

With cider sales often peaking between June and September, retailers are advised to review their ranges, support British producers and create clear signposting in-store and online.

UK cider makers are gearing up for a buoyant summer as the category reclaims its natural place as the drink of the season. With increased consumer interest in provenance, freshness and naturally made drinks, cider is firmly on the radar of discerning drinkers and this summer offers a golden opportunity to celebrate the category’s unique strengths.

From heritage rich ciders made on family farms to low alcohol innovative blends, producers across the UK are investing in new products, formats and messaging to meet seasonal demand and drive growth across the on- and off-trade.

David Sheppy, Chair of the National Association of Cider Makers (NACM), commented: “Summer has always been cider’s moment but this year we’re seeing real momentum across the board. Consumers are actively seeking out British made drinks with a story, and cider delivers just that. We’re proud to see innovation coming through alongside tradition and that combination is helping to widen the category’s appeal.”

“The cider category has more to offer than ever before,” Sheppy added. “Whether it’s draught or bottle, traditional or fruit-led, there’s strong consumer interest and we’d love to see more listings, trial opportunities and feature space over the coming months.”

The message is clear: cider belongs at the heart of the British summer and the trade is well placed to help the category shine.

The NACM is encouraging retailers and the trade to spotlight cider as a seasonal hero, with key talking

See the Summer of Cider feature later in this issue.

Chef Mark Hix Joins The Clink Charity as Culinary Ambassador The Clink Charity has announced British chef, restaurateur and food writer Mark Hix has joined as a culinary ambassador to help raise awareness of the ‘life-changing’ work of the charity.

eyes to the creativity of cooking. That experience changed my life.

Hospitality has given me great opportunities, helped me forge lifeaffirming relationships, and given me creative fulfilment. I’m honoured to support The Clink and hope this dinner is just the beginning.”

To launch this collaboration, Hix will host a dinner at The Clink’s flagship restaurant HMP Brixton on Wednesday 16th July at 6pm.

This event marks the beginning of a new series of high-profile chef collaborations designed to raise both funds and awareness for The Clink’s vital mission.

The Clink Charity runs ‘innovative’ training programmes inside UK prisons, offering participants professional qualifications, realworld restaurant experience and structured support to secure employment after release.

For this event, Hix will collaborate with Clink chef trainers and student participants to develop a bespoke menu. He is renowned for championing seasonal and sustainable British ingredients.

Speaking about the event, Hix said: “With all that’s happening on the global stage, it’s easy to overlook the vital work charities like The Clink are doing right on our doorstep. For me, cooking has always been a lifeline—it breaks down barriers, it nourishes and nurtures us in so many different ways and can provide purpose and structure.

Its restaurants are open to the public and staffed by students working towards hospitality careers as part of their rehabilitation.

Research has found that Clink graduates are significantly less likely to reoffend, with many going on to successful roles in top kitchens, hotels, bakeries and cafés.

“As a disillusioned kid growing up in the South West, it was a cookery teacher at college who opened my

Sir Woofchester’s - Canine Hospitality Sir Woofchester’s has the UK’s largest and most specialised product range for dog-friendly hospitality businesses, including several personalised products.

For your BAR OR RESTAURANT Our Dog Menu features a range of Treat Pots, Dinner Bowls, Dog Drinks and Snacks, displayed with eye-catching point of sale

For your BEDROOMS & ACCOMMODATION Choose between: -“All day breakfast” snack bar: a delicious innovative treat for dogs on-the-go!

-“Sleepy Bones” treat pot: relaxing bedtime dog treats.

-“Dog Welcome Pack” PERSONALISED: an nicely presented pack containing poo bags, a ball toy and a pot of Sleepy Bones. (Note: the container also serves as a temporary waterbowl!)

YOUR COMPLETE SOLUTION

Simon McKinnon-Brahams, restaurant manager trainer at The Clink, added: “We’re enormously excited to welcome Mark to Brixton. He’s one of the UK’s most respected chefs and shares our belief that food can be a powerful force for good. For our students, this will be an unforgettable learning opportunity.”

Photo © Copyright David Anstiss and licensed for reuse under this Creative Commons Licence.

DOGFRIENDLY BENEFITS You may also wish to consider the following benefits of working with Sir Woofchester’s, to help elevate your wider business: • Increased average customer spend • Increase repeat visits • Enhances staff engagement & enjoyment • Link to other initiatives – charityfundraisers, online competitions • Great social media content & word of mouth marketing • Contributes towards improved reviews • Fully compliant with legislation etc

WHY DOG-FRIENDLY? The number of UK dog owners has increased by over 25% since 2020 Many of these are new ‘first time dog owners’ (including pre-family millennials) Dog owners like to treat their canine like one of the familywhen they visit your establishment The dogfriendly trend in hotels & tourism etc has been increasing for over a decade!

Water bowls, waste bags, accessories, top tips & everything else you need to be more dog-friendly.

The pandemic has seen a behaviour change, with more dog owners choosing the UK for their short breaks or annual holidays

To ensure the highest quality products, we hold a DEFRA registration, a GB Pet Food Manufacturers registration and much of our range is BRC or SALSA certified.

The cost of boarding kennels & pet-sitting has risen, so your customers now increasingly want to bring their dog with them!

We look forward to working with you.

We see ever-increasing dog-friendly requirements with accommodation providers, food & beverage outlets, as well as tourist attractions.

David & the Sir Woofchester’s team

See the advert on the facing page for details.

22

CLH DIGITAL

Issue 270

Deliveries And Takeaways Back To Growth In May As Damp Weather Keeps People At Home Britain’s leading restaurant groups achieved year-on-year growth of 1.8% in delivery and takeaway sales in May, CGA by NIQ’s latest Hospitality at Home Tracker reveals.

bers across all channels, including delivery, takeaway and click-and-collect, rose by 10.2% compared to May 2024.

The Tracker indicates that deliveries accounted for 13.5 pence in every pound spent with participating restaurants in May, while takeaways attracted 5 pence. Total combined delivery, takeaway and clickand-collect sales—including from venues opened by groups in the last 12 months—were 13.7% higher than in May 2024.

It marks the Tracker’s highest point of 2025 so far, as well as a return to growth after a drop of 0.6% in April, when widespread sunshine drew consumers out. May’s cooler and wetter weather proved more favourable to restaurants’ at-home trading, as some people opted to stay at home and order food in.

The data compares favourably with the separate CGA RSM Hospitality Business Tracker, which recorded a year-on-year drop of 2.5% in managed restaurant groups’ total sales last month. However, growth remains below the UK’s rate of inflation, which stood at 3.4% in May, according to the Consumer Prices Index.

May’s weather worked particularly well for deliveries, which achieved like-for-like growth of 4.1%—comfortably the best figure of the year to date. Sales from takeaways and click-and-collect orders meanwhile fell by 2.1%. Total order num-

Karl Chessell, CGA by NIQ’s director – hospitality operators and food, EMEA said: “Cool and wet weather made for a challenging May in hospitality, but deliveries have provided a brighter spot for restaurants. Nevertheless, growth of 1.8% is not enough to keep pace with inflation, and it will have done little to offset the sharp hike in employers’ pay and National Insurance costs from April. The vagaries of Britain’s summer weather are making it an uncertain period for trading, and consistent, real-terms, like-for-like growth in either eat-in or at-home sales may still be some way off.”

MBO at Buzzworks Fuels £100M+ Growth Ambitions Kenny Blair, Co-Founder and Managing Director has led a family management buyout at Buzzworks. He will take control of the family business continuing with its mission to become a £100m+ Scottish hospitality company.

bilities for hospitality in Scotland. With 22 properties and growing, they recently won Best Managed Pub Company in the UK (Under 51 sites) at The Publican Awards – a first for a Scottish operator – and have recently been accredited with B Corp status.

Founded in Ayrshire in 1978 and led by siblings Colin (68), Alison (66) and Kenny (55), Buzzworks has gone from strength to strength with its successful formula of bringing great hospitality venues to Scotland’s towns and suburbs.

Kenny Blair, Co-Founder and Managing Director, said: “A life’s work has gone into making Buzzworks what it is today, and our family couldn’t be prouder of what we’ve achieved. However, our job isn’t anywhere near done and we’re as passionate about it now as we were 40 years ago. Along with my brother and sister, we’ve tried to stay true to our mission of making people feel great through hospitality and that founding spirit will continue to drive us forward in this next chapter as we aim to more than double the size of the business and create hundreds of new sustainable jobs.”

The deal has been part of the company’s long-term succession planning and will see Colin and Alison remaining in the business in advisory roles ensuring their insights and values remain part of the company’s DNA. The next chapter of growth is focused on investment in property, expansion in terms of sites and people, with plans to introduce new venues that will incorporate bedrooms as part of the offering. The commitment to growth and development will be fast tracked as part of the deal with three new senior hires joining the business and new positions created in the coming months.

Despite a challenging time for the industry as a whole, and an uneven playing field for business rates compared with England, Buzzworks has continued to push the boundaries and possi-

“This deal gives us the momentum to move further, faster – investing in people, places and new formats including venues with rooms in more towns and suburbs across the country. Our foundations are strong and we know exactly where we want to get to. The next stage of the Buzzworks journey is about to begin.”

No More Lax Labels – How Labelling Technology Supports 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.

See the advert on the previous page for details.

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."

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 10-card 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?

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

See the advert on the Hospitality Technology feature in this issue.

ATAPPING SUMMER OF CIDER: INTO THE UK ON-TRADE BOOM 22

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From medieval monasteries to modern beer gardens, cider continues to cement its position as a cornerstone of the UK hospitality sector.

Cider's story in Britain stretches back over a thousand years, with historical records showing that medieval monks were perfecting the art of apple fermentation long before beer became the nation's beverage of choice. What began as a necessity when water quality was questionable has evolved into a sophisticated category that's experiencing remarkable growth in today's challenging economic climate.

A CATEGORY WORTH ITS WEIGHT IN GOLD

cantly outperforming packaged alternatives. While volume has seen a 3% decline, this apparent contradiction actually highlights how consumers are trading up to premium options, driving greater value into the market.

"Cider remains a crucial part of the Long Alcoholic Drinks category in Britain and the pub sector is highly important for the category," explains Rachel Weller, Commercial Leader at CGA. "'Premium Local' pubs are a key segment for cider, holding a 19.4% share of total cider sales, while free trade pubs remain the largest tenure, closely followed by managed, which is also in growth."

alignment positions cider well for future growth as these consumers mature and develop stronger brand loyalties.

The renaissance of draught cider represents one of the category's most significant developments. Draught cider maintains a majority share of volume sales while Recent consumer research packaged cider has experienced declines. This shift conducted by business insurreflects changing consumer expectations and the ance broker Premierline reveals enhanced experience that draught service provides. that when asked about their For operators, draught cider offers multiple advanfavourite pub drinks, 27% of tages: higher margins, better freshness, reduced storage Brits chose cider, while 18% opted for craft lagers, 14% pre- requirements, and the theatre of service that enhances the customer experience. The visual appeal of cider ferred locally distilled vodka, being pulled from taps, particularly when served in tradiand only 12% selected gin. This preference places cider as the leading choice among British pub-goers, ahead of tional glassware, adds to the premium positioning that drives value. many other popular categories.

Summer remains cider's golden season, with beer gardens becoming natural showcases for the category. The nature of cider, combined with its lower alcoTHE APPLE OF THE NATION'S EYE refreshing hol content compared to many spirits, makes it an ideal Apple cider continues to dominate the category, rep- warm-weather beverage. The outdoor dining trend, Weston Cider report reveals that Apple Cider remains resenting, as stated above, approximately 60% of all cider accelerated by recent years' changing social patterns, has the most popular type of Cider, driving the category in consumption across all channels. This traditional founda- only strengthened cider's position as the perfect accomboth value and volume. Across all channels, apple Cider tion remains robust, with premium apple crafted prodpaniment to al fresco dining. drinkers consume more Cider than those who prefer ucts experiencing the fastest growth within both In fact, the humble British pub garden has topped the other types, leading to higher sales rates, volumes, and on-trade and off-trade channels. The enduring popularity list of best places for a pint, according to research from average spending. Approximately 60% of drinkers and of apple cider reflects consumers' desire for authentic, consumers choose apple Cider, reinforcing its position recognisable flavours even as the category expands into Thatchers Cider. as the leading segment. Notably, premium apple crafted new territories.

Almost half of Brits (41%) chose the classic pub garproducts are experiencing the fastest growth within the den as their perfect location when asked to select the However, innovation hasn't been forgotten.

Premium Cider market in both channels of trade. best spots for a pint of cider. This beats the beach, festiflavoured ciders are gaining traction, indicating evolving vals, sports events, mountain views and parks.

According to the latest Heineken Cider Report, cider consumer preferences and the need for operators to is worth £2 billion to UK pubs, bars and restaurants, cater to diverse tastes. In the period between 2025 and Eleanor Thatcher, fifth generation cider maker at demonstrating its crucial role in driving revenue across 2035, the category will grow on the strength of innova- Thatchers Cider, said: “It’s a testament to our amazing the licensed trade. tion in hybrid drinks, functional ingredients, and no- and hospitality industry here in the UK that people would low-alcohol options. Botanicals, adaptogens, and probirather be in the pub garden enjoying their perfect pint This impressive valuation reflects a category that has been consistently outperforming expectations. Over the otics will be embraced by businesses for wellbeing con- than anywhere else in the world. past 12 months alone, an extraordinary 342 million pints sumers.

“It is the simple pleasures of getting together at your of cider and approximately 114 million bottles have local with family or friends. You don’t need a special DEMOGRAPHICS AND SEASONAL been consumed across the on-trade, underlining the susoccasion to treat yourself to a glorious pint of refreshtained appetite for this quintessentially British drink.

PATTERNS ing cider, particularly on a sunny day.”

The numbers speak volumes about cider's importance to the UK hospitality sector. It has been a positive year for the Cider category, making it one of the most popular of all major drinks categories in the On Premise.

THE DRAUGHT REVOLUTION

STRATEGIC RECOMMENDATIONS FOR OPERATORS Understanding consumer behaviour patterns reveals that cider drinkers are actively engaged with the onpremise and are drinking out more frequently than they were a year ago. This increased engagement presents significant opportunities for operators willing to invest in the category.

Range Strategy: Implementing a dual strategy that caters to both draught and packaged cider consumers is essential. While draught should form the core offering due to its growth trajectory and margin benefits, maintaining select packaged options ensures broader appeal.

Brand Selection: Given the exceptional brand loyalty in the category, careful brand curation is crucial. Focus on established brands with strong local recognition while incorporating emerging craft options that appeal to the premium segment.

Seasonal Maximisation: Leverage cider's natural summer seasonality by creating dedicated outdoor displays, garden-specific promotions, and food pairing suggestions.

Consider extending the season through autumn with warming spiced varieties and harvest-themed presentations.

Quality Focus: With consumers prioritising quality over quantity, ensure proper storage, service temperatures, and The demographic profile of cider consumers reveals glassware selection. Invest in staff training to communicate THE NUMBERS BEHIND THE THE BRAND LOYALTY FACTOR interesting patterns that savvy operators can leverage. the provenance and craftsmanship behind premium offerThe younger population's preference for the beverage SUCCESS One of cider's most compelling characteristics for ings. operators is its exceptional brand loyalty. Over threeThe growth trajectory tells a compelling story of pre- accounted for the category's expansion. According to Innovation Balance: While apple cider remains domiquarters of cider consumers specify a brand when miumisation and value creation. Over the last two years, surveys, those aged 18 to 34 years old were the most nant, introducing carefully selected flavoured options can frequent users of fruit cider in 2018, accounting for over ordering, which is five percentage points higher than the attract new consumers and provide existing customers with cider has achieved a remarkable 5% value growth, with half of total consumption. This younger demographic average consumer across all alcoholic beverages. This draught offerings being a particular bright spot, signifivariety. Monitor local preferences and seasonal trends to brand specificity creates both opportunities and chalguide selection. lenges for publicans.

Almost two in five purchasing decisions are influenced by the availability of favourite brands, making brand selection a more significant driver than value and quality considerations. "With loyalty being so crucial, suppliers must ensure the right cider brands are stocked in the right outlets," emphasises Weller.

CRAFTED EXCELLENCE IN CHALLENGING TIMES As consumers navigate ongoing cost-of-living pressures, the importance of quality in cider has never been more pronounced. Historical trends from previous economic downturns show that while alcohol may not be viewed as a necessity, it's often considered a comfort rather than a luxury. In fact, alcohol sales tend to increase during periods of economic hardship.

This creates a unique opportunity for cider, particularly premium draught offerings. Long alcoholic drinks have traditionally performed better during recessions, as consumers perceive them as offering greater value and affordability compared to more expensive options like wine and cocktails. This positioning allows premium draught ciders to capitalise on consumer behaviour shifts, encouraging customers to choose cider over other beverages in price-sensitive environments.

LOOKING FORWARD

The cider category's resilience and growth potential position it as an essential component of any well-balanced drinks portfolio. With consumers demonstrating increased engagement with on-premise occasions and a willingness to invest in quality experiences, operators who understand and capitalise on cider's unique characteristics will find themselves well-positioned for success.

Consumers who drink cider are not just loyal to brands but increasingly active in their on-premise engagement. This combination of brand loyalty, increased frequency, and premiumisation creates a powerful foundation for sustained growth.

The ancient art of cider making has evolved into a modern success story, proving that tradition and innovation can coexist profitably. For operators willing to embrace the category's potential, cider offers a path to enhanced revenue, customer satisfaction, and competitive differentiation in an increasingly challenging marketplace.

The message is clear: cider isn't just surviving in the modern hospitality landscape – it's thriving. Those who recognise and act on this opportunity will find themselves raising a glass to sustained success.

How Sustainable Cider Can Secure Sales Customers care deeply about the environment and want to feel empowered and optimistic about their drink choices. With twothirds looking for a cider that’s sustainably made, choosing the right supplier can boost customer confidence and improve sales.

From turning apple waste into green energy, to capturing carbon created during fermentation and using it to add sparkle to the ciders, Thatchers is committed to sustainability. That’s why we spent three years regeneratively farming before planting 13,000 trees this year, and why we make all our ciders using 100% renewable electricity, including power from the 13,500 solar panels on our roof.

But the story doesn’t stop at the orchard. After

more than 120 years working in partnership with nature, we’ve learnt how to make delicious ciders that are as good for the environment as they taste in the glass. Pairing those ciders with robust flavours such as cheese, meat, fish and spice will enhance menus and offer diners unique experiences. We recommend a quality apple cider like Thatchers Gold - the No.1 brand for apple cider drinkers, alongside Thatcher’s award-winning fruit cider range (Blood Orange, Cloudy Lemon and Apple & Blackcurrant), and the No.1 low/no cider, Thatchers Zero, to ensure you have something to delight everyone.

See the advert on this page for further information.

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Westons Cider Toasts 145 Years by Supporting Pubs and Bars with £10,000 Giveaway To mark 145 years of cider making, Westons Cider – the UK’s leading independent cider maker – is running a nationwide summer giveaway aimed at rewarding and recognising its valued on-trade partners.

From 1st May to 31st August 2025, pubs and bars across the UK will have the chance to win a share of over £112,000 in cash prizes, with four lucky winners taking home £10,000 in cash and 145 more each receiving £500 to support their business.

Running throughout the key trading period over spring and summer, the campaign is giving back to the venues that have supported the brand over the decades. With significant cash prizes on offer, it’s a simple way for operators to get rewarded for stocking a trusted cider range that consistently performs behind the bar.

The competition is open to both new and existing Westons stockists, including those purchasing via national, regional wholesalers and pubcos.

“Celebrating 145 years is a huge milestone for us,” says Darryl Hinksman, Head of Business Development at Westons Cider.

“Pubs and bars have always been at the heart of our story and this campaign is our way of saying thank you, giving our customers an easy way to get even more from the brands they choose to serve.

Whether the prize money goes towards a garden revamp, team incentives or new kit behind the bar, we hope it delivers real impact to our trusted partners.”

To enter, outlets simply need to purchase three kegs of qualifying Westons draught cider – including Stowford Press Apple, Stowford Press Dark Berry, Henry Westons Vintage and Henry Westons English Berry Draught – and enter through the following webpage: https://westons-cider.co.uk/10000.

Every additional three kegs purchased gives pubs another entry, meaning the more kegs ordered, the better the chances.

There’s also the opportunity to earn bonus entries through Westons’ ‘Refer a Pub’ feature – if a participating pub refers another venue to the competition, and that venue makes a qualifying entry, the referring pub will gain an extra entry.

Renowned for its premium, crafted ciders such as Stowford Press and Henry Westons, Westons is proud to still operate as a fourth-generation, family-run business. Every drop of cider is pressed, fermented, and packed at its mill in Much Marcle, Herefordshire, using traditional cider apples grown and harvested within a 50-mile radius. Westons’ ciders reflect the quality of the local orchards and the expertise built over 145 years of cider making – earning the brand a reputation for quality, consistency and craftsmanship across the trade.

For full details, terms and conditions, and how to enter or refer a fellow publican, head to https://westons-cider.co.uk/10000.

Sheppy’s Cider: A Legacy of Quality and Sustainability Magners Set to Fizz This Summer with Magnertism Sheppy’s Cider, renowned as one of the oldest cidermakers in the world, has been producing premium traditional cider in Somerset for over 200 years.

Established in 1816 by David Sheppy's ancestors, the company expertly blends time-honoured techniques with contemporary technology, all while upholding a steadfast commitment to quality.

CRAFTSMANSHIP AND EXPERTISE David Sheppy, the Master of Cider, expertly manages the detailed cider-making journey from apple to bottle, guaranteeing exceptional quality through his extensive knowledge. The apples used by Sheppy are cultivated across 90 acres of orchards on their farm, and they employ a natural fermentation process that utilises wild yeasts.

COMMITMENT TO SUSTAINABILITY Located at Three Bridges Farm near Taunton, Sheppy’s takes pride in producing pure apple juice products and using natural ingredients to create an exceptional range of ciders for discerning consumers.

Furthermore, Sheppy’s is dedicated to environmental protection and sustainability. The company reduces waste in production by directing used water into swales, which foster habitats for diverse wildlife.

Additionally, Sheppy’s collaborates with sustainable packaging suppliers to uphold robust environmental practices.

These initiatives reflect Sheppy’s unwavering dedication to sustainability while celebrating its rich heritage.

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

As the mercury rises and cider season kicks into high gear, Magners is making a bold move to reignite consumer passion with its most ambitious campaign in over a decade. Backed by a multi-million-pound investment, the new initiative, aptly named ‘That’s Magnertism’, is set to energise the on-trade and bring a refreshing buzz to bars across the UK.

Launching in May, the campaign is a full-force celebration of the unique energy that Magners brings to social moments. At the heart of the campaign is the hero TV spot ‘Fizzy Feet’, a vibrant, foot-level visual capturing the contagious joy of that first sip of Magners over ice. It’s a sensory experience designed to resonate with customers and drive footfall during the crucial summer trading months.

For the on-trade, this campaign is more than just noise - it’s a business opportunity. The 2025 Magners Trade Programme will engage 2,000 venues across England, Scotland, Wales, and Northern Ireland. With a scan-towin mechanic offering prizes including a trip to New York, it’s a compelling reason for customers to choose

Magners at the bar. This initiative not only boosts engagement but also adds value for operators looking to differentiate their cider offering.

Jane Parlon, Director of Brand Marketing (Cider) at C&C Group, describes Magnertism as “the unique and infectious energy that comes from Magners, and the power to draw the best out of people and moments spent together.” It’s a sentiment that aligns perfectly with the ontrade’s role in creating memorable social experiences.

Outdoor advertising featuring glistening macro shots of Magners over ice will complement the TV and digital rollout, reinforcing the brand’s refreshment credentials.

With cider sales historically peaking in June through August, the timing couldn’t be better.

For publicans and bar managers, this campaign offers a ready-made platform to drive sales, attract new customers, and capitalise on the seasonal uplift. With strong brand heritage, a compelling consumer promotion, and a nationwide media presence, That’s Magnertism is set to be the spark that lights up the cider taps this summer.

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Bar Snacks 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 Snacks category at +9.5%[1].

[1] Nielsen IQ, Total Coverage, Total Value 22.03.25

Pork Scratchings are Back in Stock!

really strong sales and our scratchings and crackling were flying out too.

There are certain elements of a visit to the local pub that customers take for granted.

Bumps in the road can also present an opportunity, our Jalapeno and Roast Pork Crackling were readily available and we were able to push these products into some of our larger stockists. The industry has faced 9 years of challenges from Brexit to the energy crisis via a global pandemic but we are optimistic about growing our business in a more stable business environment.

Beer, wine and bar snacks are usually a guarantee but in the early months of 2025, normality came under threat by a foot and mouth outbreak amongst animals in Eastern Europe.

This severely impacted the supply of pork rind leading to a shortage of Pork Scratchings across the trade.

Landlords, wholesalers and factory owners were left scratching their heads!

The team at Snack Brands, home of Uncle Alberts Porkshire Pig were suddenly inundated with panicked phone calls from competitors desperately trying to plug holes in their supply.

April was a difficult month, we were essentially rationed by our suppliers and our sales took a 20% hit on the previous year.

Thankfully the restrictions have recently been lifted by DEFRA,

Alex Morrisey, Head of Sales and Marketing at Snack Brands shares his thoughts on the unique challenges the industry has faced and is optimistic about the resilience of the humble Pork Scratching.

‘’We are fully stocked and have just launched our brand new website, www.snackbrands.co.uk, trade customers can sign up for exclusive discounts.’’

‘’We started the year riding the coat tails of the keto diet phenomenon, our Crunch product was seeing

See the advert on the inside front cover for further details.

The Perfect Snack for All Your It’s a REAL-ly BIG DEAL!!!

Trade and Hospitality Needs 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.

DON’T MISS OUT ON REAL HAND COOKED CRISPS’ MASSIVE TRADE EXCLUSIVE COMPETITION… WIN YOUR SHARE OF £25,000 WORTH OF FREE STOCK!

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

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.

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

Upload your receipt and be entered into the monthly draw.

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

phone.

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.

• Handcrafted products made in beautiful Dorset,

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

• All our packaging is fully recyclable or reusable and

WHY CHOOSE ROBERT'S DORSET?

• Proudly certified by the Roundtable of Sustainable

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:

• All our ingredients are of the highest quality.

• Delicious snacks to delight your customers.

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

• Convenient ordering options, whether online or by

robert@robertsdorset.com | 01202

stable of well-known British brands:

England.

• Every item is prepared to order, ensuring customers always receive the freshest products we have a 99.9% waste free production process Palm Oil (RSPO) - palm oil is only used in Fudge

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

875280 | www.robertsdorset.com See the advert on page 5 for further information.

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.”

• 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…

Congratulations to our recent May winners…

The Ceres Inn in Fife and King’s Arms Hotel in North Walsham

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Chefs' Buyers Guide

Sharpening Innovation from Sweden In a professional kitchen, sharpness isn’t a luxury — it’s a necessity. From the first prep of the day to the final plating at night, chefs count on their knives to deliver precision. That’s where the Tormek T-2 Pro Kitchen Knife Sharpener comes in — a sharpening solution trusted by culinary professionals around the world.

plicity and professional-grade results. No guesswork. No overheating. Just consistent, razor-sharp edges — time after time. With its low-noise operation and compact design, it integrates seamlessly into even the busiest culinary spaces — and is also suitable for sharpening other blades commonly used in food preparation.

Backed by over 50 years of sharpening expertise, and developed for the intensity of the commercial kitchen, the Tormek T-2 Pro Kitchen Knife Sharpener gives chefs full control over their edge. The machine is gentle on knives — it sharpens, not shortens.

Thanks to the slow-rotating diamond grinding wheel and high-precision guide, it only removes minimal steel, preserving the life of your knives while delivering exceptional sharpness.

The Tormek T-2 Pro Kitchen Knife Sharpener is designed to handle a wide range of kitchen knives — from large chef’s knives to small paring blades — and can also be used to sharpen other common kitchen blades, including mandoline blades and S-blades.

What sets the Tormek T-2 Pro Kitchen Knife Sharpener apart is its blend of sim-

No matter the task, a properly sharpened knife is essential for efficiency and control. The Tormek T-2 doesn’t just sharpen knives — it elevates the entire kitchen workflow.

tormek.com Phone: +46 581-147 90 Email: info@tormek.se See the advert on page 7 for details.

LittlePod’s Real Vanilla: Nature's Unsung Hero Ever since its launch in 2010, LittlePod has been exporting its natural ingredients range to Germany.

So when it came to choosing a venue for a European book launch in May, Berlin proved to be the perfect place.

Written by Janet Sawyer MBE BEM – the company’s Managing Director and founder – Real Vanilla: Nature’s Unsung Hero tells The Rather Large Story of LittlePod. Having introduced her latest book at an intimate event at Mansfield Park – home of ‘the best vegan cakes in Berlin’ and a long-time LittlePod customer – Janet is preparing for this summer’s UK launch event with a vanilla-themed dinner at Darts Farm’s award-winning restaurant in East Devon.

“LittlePod is a glocal company, doing business both at home and abroad,” said Janet.

“Having long exported our products, we have never lost touch with our friends in Europe and it was a great pleasure to take this book to Berlin. Having launched Real Vanilla: Nature’s Unsung Hero in Germany, we are delighted to be holding our UK

event on our doorstep here in Devon. The team at Darts Farm have always been fantastic advocates for our Campaign for Real Vanilla and this is the perfect place to launch a book telling The Rather Large Story of LittlePod.” Published fifteen years after LittlePod first launched its innovative natural vanilla paste in a tube, used and loved by professional chefs all over the world, Janet’s second book is available from all good retailers this summer.

Having unveiled Real Vanilla: Nature’s Unsung Hero in Germany, Janet is preparing to launch her book in the UK at The Farm Table – named the Best Farm Restaurant 2025 at the recent Farm Restaurant Awards – on Wednesday, 2nd July.

Including a delicious four-course vanilla-themed dinner prepared by head chef Tom Chivers using responsibly-sourced ingredients from the LittlePod range, tickets are on sale now. Limited availability, please visit https://www.dartsfarm.co.uk/events or email sales@littlepod.co.uk to find out more.

Issue 270

CLH DIGITAL

29

Signage and Publicity

Back to Black: The Pub Blackboard Revival

WHY PAVEMENT SIGNAGE STILL MATTERS

Are you looking for an affordable and yet effective way of increasing visitors into your business? Are you fed up watching the scores of high street shoppers walk past and not come in?

Let’s take a moment and put yourself in the shoes of a passerby. You’re walking down the street, heading home or to meet friends. You pass by a pub that you’ve never really noticed before. Outside the front door, there’s a pavement A-board with a blackboard surface. It reads: “National Fish & Chip Day! Two for £12 – today only.”

Suddenly, you’re hungry…

You didn’t plan to stop, but the message was clear, relevant and inviting!

You weren’t thinking about food. But now, you’re interested. That’s the power of a simple blackboard on the pavement. It works in real time, catching the attention of people walking by, right when they’re open to being influenced.

There is still something very powerful about a message written on a chalkboard. It feels personal, immediate and real. Almost 8 in 10 high street consumers said they had entered a store they had never visited before purely based on the signage alone.

A-BOARDS: NO DEGREE NEEDED The good news? You don’t need a marketing degree to use one effectively.

No expensive agency. No fancy design skills. No high-tech equipment.

All you need is a blackboard A-board, a chalkpen and a clear idea of what you want to say.

Think of your A-board as a way of talking directly to your potential cus-

tomers. It sits quietly outside your business, working all day to bring people in. Over time, one A-board could attract hundreds – or even thousands – of people into your venue.

At Majisign, we’ve designed and built our signature blackboard A-boards with pubs, cafés, and shops in mind.

Each board is made in our UK factory using responsibly sourced timber. We apply a specialist blackboard coating ourselves – one that’s been developed to last in all kinds of weather. It’s highly durable, easy to clean, and designed for regular use.

Before you start writing, take a moment to think. What do you want people to know?

Is there a special event happening? A limited time offer? A new dish on the menu? Are you showing live sports this weekend? Use your A-board to promote these occasions and tell people what you are doing.

Make your message clear and relevant. Think about what would make someone stop and take a second look. A well-timed message can be just enough to tempt someone inside.

If you’re not sure how to write your message or worry that you’re not very artistic, don’t panic. You don’t need to be an expert. Just keep your design simple, bold, and easy to read.

Use liquid chalk markers instead of traditional chalk. They come in lots of colours and make your writing look clean and professional. These pens use a pump-action mechanism that feeds ink to the tip, giving you much better control.

Here’s a tip: lay your A-board flat on a table or the floor while you write.

It’s easier to work with, helps prevent mistakes, and stops the ink from running. If you want to make your message look extra tidy, try using letter stencils. It gives your board a neat and uniform look.

BUILT TO LAST – DESIGNED TO SELL

So, when the sun suddenly disappears and those inevitable British summer showers arrive, you can quickly change your message from “Beer Garden Open” to “Covered Beer Garden – Come In!” Majisign A-boards are made for the real world. They’re tough, good-looking and made to work hard – every single day.

A SMART INVESTMENT Compared to digital advertising, printed flyers or other marketing tools, a good-quality blackboard A-board is incredibly cost-effective. Once you’ve got it, there’s nothing more to buy – just update your message when needed and keep it clean.

It’s one of the simplest and smartest investments you can make.

Need help choosing the right A-board for your business? Get in touch – we’re happy to advise. At Majisign, we’re here to help you stand out, one message at a time.

Try a Majisign Blackboard A-board and see the difference for yourself.

See the advert on this page or www.majisign.co.uk for details.

Peerless Assigns - Supporting all Your Graphic Display System Needs Summer is finally here, it’s warm outside and the sun is shining, your beer garden looks lush and colourful, and your beer is ice cold. Your pub is the destination everyone needs; an opportunity to quench their thirsts and catch up with friends, meet up with family, or just have a pint with a colleague after a hard day at work.

But even better, you’ve just added a new menu with some great sharing platters and tapas dishes, which will help keep those punters there for a little bit longer and increase your turnover to boot!

new customers that are right outside your pub now, busy with their shopping, heading home after work, mooching around town on a nice warm Saturday afternoon? How do you let those people know?

For those people - the ‘fancy a pint after work’ crowd, the afternoon retail therapists, the people gasping for a drink on a warm sunny day - you need an A-Board from Peerless-Assigns, specialists in supplying the hospitality industry for over 25 years.

Oh…and wait, you have a live band on Saturday night, a really good one, they play all the hits!

We have a huge selection of A-Boards and Pavement Signs ranging from traditional chalkboard A-Boards to heavy duty Forecourt Signs with sturdy water-fillable bases. For outdoor advertising, Peerless-Assigns has got you covered.

Problem is…how do you let people know? Put it on Facebook or Instagram…but are your customers following your socials? And what about new customers? What about the potential

We’re a friendly bunch, so give us a call on 01462 672 000, or check out our website at www.peerlessassigns.com

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CLH DIGITAL

Issue 270

Sustainable Resources

Bad Bathrooms Blocking Business Growth on the UK High Street New research from eco-friendly toilet paper brand, Who Gives A Crap, reveals just how damaging a bad bathroom can be to hospitality businesses. More than three quarters (76%) of customers believe that toilet conditions reflect the overall hygiene standards of venues, and 61% would never return or recommend a venue due to bad toilet experiences.

To stop businesses flushing money down the loo, Who Gives A Crap has launched the “Loo-Print” - a practical 10 step guide for bathrooms, to boost businesses’ reputations, retain customers and get their (back-of) house in order.

THE LOO PRINT 1. Clean it like you mean it: Regular cleans keep your bathrooms looking and smelling heavenly.

2. Restock regularly: Start a restock schedule for your loo roll, soap and towels.

3. Don’t leave them high and (not) dry: You can’t go wrong with eco-friendly paper towels, reusable cloth towels or energy-efficient dryers.

4. Show your loo some love: Upgrading your loo with modern fixtures, colourful tiles, fun signage or a cheeky mirror adds some ooh to your loo.

5. Room to move: Roomy cubicles and lots of mirrors are an easy way to win over customers.

6. Set the mood: Add low lighting, soft background music, and subtle scents with a diffuser or candle.

7. Treat their cheeks: You can tell a lot about a business by their loo roll.

Customers love thick, soft and, of course, eco-conscious toilet paper (hint, hint).

8. Not too hot, not too cold: Add some heating or ventilation to keep the temperature just right all year round.

9. Make accessibility a priority: Thoughtful touches like grab rails and lower sinks show your business values inclusivity and the comfort of every guest.

10. It’s the thought that counts: Consider providing some extras like hair dryers, free period products, emergency deodorant or tissues.

According to the research, when a venue’s bathroom is up to scratch, 71% of customers are more likely to return, with 67% more likely to recommend the place and 50% more inclined to leave a tip. Additionally, 43% of respondents claimed that a positive toilet experience shows the business cares about its customers.

David Titman, Marketing Director at Who Gives A Crap says “Our Loo-Print lays out the must-haves for hospitality spaces to ensure their bathrooms are fit for the best of Britain. Nothing ruins a great meal or drinks like stepping into a neglected bathroom. Businesses are losing bums on seats by overlooking this crucial touchpoint - and there’s a simple way that we can tackle this problem.”

Lovely loo experiences are grounded in Who Gives A Crap’s commitment to water, sanitation and hygiene (WASH). The business donates 50% of all of its profits to WASH causes.

Due to support from customers, over the years, Who Gives A Crap has been able to donate over £9m to WASH causes so far.

To join more than 1,800 other businesses using Who Gives A Crap, and find out how it can help your business, go to: https://uk.wholesale.whogivesacrap.org/

Lake District Hotel Resort Launches Solar Energy Project

A spa hotel resort on Windermere is benefiting from a major renewable energy project with the addition of 385 photovoltaic solar panels to roofs across its site.

Low Wood Bay Resort & Spa has installed the solar panels on five buildings around its grounds, with each cluster facing south or south westerly to maximise sunshine hours and light exposure.

English Lakes Hotels Resorts & Venues has invested £195,000 in the project which is aligned with its ecotourism and sustainability commitments. The hotel group commissioned Kirkby Lonsdale based firm RJ Solar to instal the PV panels.

The new solar panels are expected to provide annual electricity generation of over 130,000 kwh. As well

as contributing to environmental targets on carbon reduction, they will save the resort a significant amount of costs in energy consumption.

Low Wood Bay already generates around 12% of its own electricity from its hydropower water turbine fed from a fellside stream. It generated 209,269 kwh of the hotel’s green energy production in 2024, saving around £36,000 in operating costs.

English Lakes Hotels estates director Tim Berry says: “This is another major renewable energy project for the venue and, based on projected annual electricity bill savings, has the potential to have paid for itself within around six years.

And the estimates provided indicate savings of over £1.3m over the lifetime of the PV solar panels.

“The environmental benefits are hugely significant too, with around 33 tons of CO2 emissions prevented each year. Over the PV system’s lifetime, that will equate to planting over 6,000 trees – or equivalent to saving on nearly a million kilometres of car journeys or 700 long haul flights.

“Our aim for future years is to be able to run the venue as close to ‘carbon neutral’ as possible, helping to protect the environment as well as significantly reducing our energy and operating costs. A continued drive for innovation will be crucial if we are to succeed, but projects such as these are proof that there is significant return on investment in renewables.”

Low Wood Bay Resort & Spa recently received the nationally recognised Greengage ECOsmart gold award. It is the leading certification system for hotels, hospitality and meeting venues which includes UN sustainable development goals into its benchmarking processes.

Cutting-Edge Tools For Kitchen Sustainability ‘Kitchen waste’ probably conjures images of spoiled ingredients or leftover meal scraps – but when it comes to sustainability, these are not the only forms of waste that matter. Innovations like the Speedwrap Pro are at the cutting edge of catering sustainability, offering solutions that are smart for the kitchen and smart for the planet.

The Speedwrap Pro is a film, foil and parchment dispenser that uses refill rolls that do not require plastic adapters. These refill rolls are fully recyclable after use, meaning they add up to significant plastic savings over their lifespan. For example, the design can potentially save a large catering business 54kg of plastic over a year – enough to reach a height of 351m if the adapters were stacked on top of each other.

Further environmental benefits are gained through the Speedwrap Pro’s eco-smart construction.

Manufactured at our UK facility, which now runs on 97% renewable energy, this innovation delivers high performance with low carbon emissions. Prowrap has partnered with a British injection-moulding company

to optimise production and move dispenser assembly in-house, which has reduced its CO2 emissions by 16,150kg per year – the same as planting 8,000 trees.

What’s more, Prowrap has launched a dispenser recycling scheme to tackle waste far beyond the lifespan of its product. This industry-first scheme sees Prowrap collect old or broken dispensers of any brand, which are recycled and used to create other dispensers and components across the Prowrap Group range. This keeps their materials in use and contributes to the circular economy.

Through the Speedwrap Pro, Prowrap is supporting businesses to think differently about their materials, supply chains and lifecycle impact. With smart design and a greener value chain, this innovation is helping professional kitchens do more with less – creating less waste for a healthier planet.

Visit www.prowrap.co.uk or see the advert on this page for details.

The Benefits of Installing Solar PV for Hotels and Businesses in the UK Unlocking Sustainability and Cost Savings

INTRODUCTION As the UK continues its transition toward greener energy sources, businesses, including hotels, have started to explore renewable energy solutions to drive sustainability and reduce operational costs. Solar photovoltaic (PV) systems have emerged as one of the most effective and accessible options. Harnessing the power of the sun allows businesses to not only reduce their carbon footprint but also gain financial and reputational benefits. This document delves into the advantages of installing solar PV systems for hotels and other businesses operating in the UK.

protection against price volatility offers financial predictability, which is invaluable for long-term planning.

particularly valuable in competitive markets where differentiation is key.

Government Incentives and Support

PRACTICAL CONSIDERATIONS

The UK government offers various incentives to businesses installing solar PV systems, such as tax benefits under the Enhanced Capital Allowance (ECA) scheme and opportunities under the Smart Export Guarantee (SEG).

With SEG, businesses can earn payments for surplus electricity fed back into the grid, further improving the return on investment.

ENVIRONMENTAL BENEFITS

OPERATIONAL BENEFITS

Reducing Carbon Emissions

Energy Independence

One of the most significant advantages of solar PV is its ability to help hotels and businesses reduce their carbon emissions. By generating clean and renewable electricity, solar PV systems replace the need for energy derived from fossil fuels, which are major contributors to greenhouse gases. This transition aligns with the UK government’s netzero emissions target by 2050, offering businesses a chance to contribute actively to the fight against climate change.

Supporting Sustainability Goals Modern consumers are increasingly demanding environmentally responsible practices from businesses.

Hotels, in particular, are under pressure to showcase their commitment to sustainability. Installing solar PV systems demonstrates proactive environmental responsibility, enhancing a business’s green credentials and appealing to ecoconscious customers.

Reducing Energy Costs Solar PV systems provide a tangible mechanism for reducing energy costs.

The electricity generated can significantly offset a business’s reliance on the grid, especially during peak daytime hours when solar generation is at its highest.

For hotels, which often operate 24/7, this can lead to substantial savings on utility bills, freeing up capital for other operational needs.

Energy costs in the UK have been rising steadily, creating financial strain for many businesses. Solar PV systems allow businesses to lock in cheaper energy costs by reducing dependence on traditional power sources. This

01524 273967

Low Maintenance and Longevity Solar PV systems are known for their durability and low maintenance requirements. Once installed, they require minimal upkeep, and warranties often cover them for 20-25 years or more. This longevity ensures a consistent return on investment over decades, making them an attractive choice for businesses looking for stable, long-term solutions.

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Scalability Solar PV systems are highly scalable, making them suitable for businesses of all sizes. For large hotels, extensive solar installations can supply a significant proportion of energy needs. Smaller businesses can start with modest systems and expand them as operations grow.

REPUTATIONAL BENEFITS

Mitigation of Seasonal Variations

Attracting Eco-Conscious Customers

Though solar generation fluctuates with seasons, pairing solar PV systems with battery storage ensures energy availability even during cloudy days or at night. This makes solar energy a reliable option throughout the year.

CONCLUSION

Adopting solar energy sends a powerful message to stakeholders, partners, and consumers. It exemplifies innovation, forward-thinking, and a commitment to environmental stewardship, all of which contribute positively to a business’s brand image. This advantage is

For hotels and businesses in the UK, installing solar PV systems offers a wealth of benefits that extend across financial, operational, and environmental realms. From reducing energy costs and achieving sustainability goals to enhancing brand reputation and ensuring energy independence, solar PV is a forward-thinking investment that pays dividends in multiple ways. As the world moves toward greener solutions and consumers grow more ecoconscious, solar PV systems represent an opportunity for businesses to step into the future with confidence.

Whether you're managing a bustling hotel chain or a small local business, the adoption of solar PV systems is a leap toward sustainable growth, operational efficiency, and a greener tomorrow.

info@rjsolar.co.uk

www.rjsolar.co.uk

Enhanced Brand Image

Protection Against Rising Energy Prices

Hotels and businesses often have unused rooftop space, which is ideal for solar PV installations. Rooftop solar panels utilise existing infrastructure, maximising energy generation without compromising valuable ground space.

For hotels and other businesses, energy independence is critical, especially during periods of grid instability or outages. Solar PV systems ensure a steady and reliable power supply, safeguarding operations and minimising disruptions. Hybrid solutions, when paired with battery storage, make this independence even more robust.

In the hospitality sector, customers are increasingly choosing accommodation providers that prioritise sustainability.

Hotels with visible solar panels and commitments to green energy practices stand out as environmentally responsible choices. For other businesses, being associated with renewable energy enhances corporate social responsibility (CSR) profiles and fosters customer loyalty.

FINANCIAL BENEFITS

Space Utilisation

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CLH DIGITAL

Issue 270

Hospitality Technology

Why Cyber Resilience Is Now A Must-Have For Hospitality Venues As cyber threats rise in hospitality, cyber resilience is now crucial for pubs, hotels and restaurants. Steve Burden, Director of Connectivity & Cyber Security at Wavenet (www.wavenet.co.u), explains why the industry is a growing target and talks through the steps venues can take to protect bookings, payments, guest data and Wi-Fi. In hospitality venues, the tills can’t stop, the booking systems can’t break and the guest Wi-Fi must always work. Yet, many pubs, hotels and restaurants are now operating under a silent but growing threat: cyber attacks. With high-profile breaches making headlines and ransomware incidents on the rise, cyber resilience has shifted from a ‘nice to have’ to a non-negotiable.

installing malicious software.

THE SIMPLE, NON-TECH STEPS THAT MAKE A REAL DIFFERENCE The good news is that an in-house IT department isn’t needed to significantly improve your cyber security posture.

First and foremost, training your staff is one of the most effective defences. Regular sessions help create a culture of awareness and caution, and staff should feel confident to double check when something doesn’t seem right. This lack of preparation has consequences: by 2025, Roiback has found that 99% of hotel breaches are expected to result from basic misconfigurations or end-user error.

Backups are another essential safeguard. It’s not enough to back up your booking data, payment systems and POS configurations, but these backups need to be tested to ensure that they can be restored. Ideally, copies need to be both onsite and in the cloud, with test recoveries every quarter to ensure you're covered when it counts.

A UK government survey into cyber security breaches found that food and hospitality businesses have traditionally placed less emphasis on cyber risk than other sectors . That’s starting to change. The global industry’s cyber risk score rose sharply from 7.4 in 2023 to a full 10.0 in the first half of 2024 , signalling growing threat levels. As a result, focus is increasing, with 72% of food and hospitality firms now viewing cyber security as a high priority – nearly in line with the UK average of 75% .

With that, device protection is critical too. Every laptop, POS terminal, tablet and smartphone should have endpoint protection installed, and guest Wi-Fi should always be segmented from internal systems to limit the damage if a breach does occur.

However, significant gaps remain. Just 22% of businesses in the sector have a board member responsible for cyber security – one of the lowest rates across all UK industries . With attacks rising and data breaches carrying both reputational and financial consequences, these are red flags the industry can no longer afford to ignore.

Even without a round-the-clock IT team, basic monitoring can help detect suspicious behaviour early.

Regularly reviewing access logs, setting up alerts and using simple monitoring tools can provide vital visibility.

WHAT’S AT STAKE: DATA, TRUST, MONEY Cybercriminals see hospitality as a goldmine. The industry handles large volumes of personal and financial data, including guest names, email address, payment details and loyalty accounts. And it shows: the Hospitality Sector Threat Landscape report revealed that 31% of hospitality businesses globally have experienced a data breach, and 89% were hit more than once in a year. The average cost of a breach? A staggering $3.4 million (or £2.5 million) .

But it’s not just about the money. When IHG was attacked in 2022, operations were paralysed, bookings were lost and brand trust took a hit. The recent Motel One breach saw 24 million files stolen, including sensitive guest information and payment data.

It begs the question: what makes the sector so vulnerable? The hospitality industry is uniquely exposed.

Multiple points of entry, such as reservation platforms, payment terminals, third-party vendors and guest Wi-Fi create an attack surface that’s hard to defend.

Phishing and malware delivered by email remain the most persistent and damaging threats to hospitality venues. In just one quarter of 2024, over 932,000 phishing attacks were recorded across the sector, but the tactics are getting more sophisticated. Social engineering, in particular, exploits the natural customer service mindset of hospitality staff, tricking well-meaning employees into clicking links, disclosing credentials or

Controlling access within your systems can also make a big difference. Each staff member should have their own login credentials – shared passwords absolutely need to be a thing of the past – and access should be granted only to the data and systems they need for their role, with logins deactivated as soon as someone leaves the business.

IT’S ABOUT MORE THAN IT The hospitality sector thrives on reputation, reliability and guest experience. When systems go down, bookings disappear or guest data is compromised, the impact goes far beyond the IT department; customer trust and business viability is damaged as a result.

With cyber threats showing no signs of slowing, now is the time for hospitality businesses to prioritise resilience. Whether you’re managing one venue or a national chain, Wavenet’s experts can help assess your digital risks, secure your systems and support your compliance journey.

Introducing Me Attend, the new Social Media Platform Aiming to Save The Hospitality Sector and Nighttime Economy In a year when National Insurance increased, bringing more financial headaches for hospitality businesses, there is finally some good news on the horizon. A new social media platform, Me Attend, intends to turn the fortunes of leisure time businesses around by offering new and innovative ways to connect them with customers looking for a great day or night out.

Me Attend is a business web portal and social media app, and was created over five years by tech entrepreneur Tyrone Reid. What makes Me Attend groundbreaking is that it eliminates the most persistent pain point of socialising - wasted evenings not knowing where to go or when to go there. Me Attend subscribers - your customers - will reclaim both their time and money through use of the app’s intelligence and live time updates.

Catering, leisure and hospitality sector businesses can reach this new customer base by signing up to the business web portal on Me Attend, and benefit from Me Attend’s distinctive marketing - only available via the app. Me Attend shows new and potential visitors comments, reviews, pictures, videos and even live streams from your premises – and each business can make a stream of revenue from this, that can grow week on week.

The benefits are simple but revolutionary: app users never have to waste another night out. They make

confident social decisions backed by authenticated real-time data, transforming their entire day or night out. And businesses can take back control of their marketing by having a presence on a social media platform designed purely to showcase the best events, venues and foodie destinations for those key leisure moments.

As Tyrone Reid, Me Attend’s Founder, puts it; “Me Attend is going to be revolutionary for the leisure and hospitality industry. I honestly think we can change the way businesses and customers engage, and do this in a way that will increase business revenue and make everyone involved happier too. A win-win all round.”

Me Attend is free to all customers to download and use, though businesses will have to register and subscribe to join the app.

A special introductory rate for CLH readers that sign up before 31 August 2025 is now available. To find out more please email sales@meattend.com or visit www.meattend.com/signup

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CLH DIGITAL

Issue 270

Cleaning and Hygiene

Spotless Standards: Why Hygiene In Hospitality Isn’t Just Surface-Level – It’s Strategy

By Joanne Gilliard, CEO of Jangro (https://www.jangro.net/) Hygiene is non-negotiable in hospitality, from protecting guest health to shaping first impressions and maintaining customer trust and loyalty. Joanne Gilliard, CEO of Jangro, the UK and Ireland’s largest network of independent janitorial distributors, shares forward-thinking best practices to help venues lead with hygiene.

It’s often said - half in jest but rooted in truth - that you can judge a place by the cleanliness of its bathrooms. Nowhere is this truer than in hospitality. Hygiene and cleanliness isn’t optional and it isn’t just about how a place appears, it’s a foundational pillar of public health, safety, trust and long-term profitability.

CONSISTENCY IS KEY In hospitality, hygiene depends not just on having the right products but on using them correctly and consistently. Disinfectants must stay on surfaces for the recommended time to be effective, especially on high-touch areas like door handles, lift buttons and payment terminals.

In kitchens, correct cleaner use and frequent handwashing protect food safety. Front-of-house, low-scent, streak-free products keep spaces clean and guest-friendly. In allergen-sensitive spaces, fragrance-free products help ensure guest safety and comfort.

With the right approach, hygiene contributes to a more seamless, professional and trusted environment.

environment for both guests and staff, they also build trust – and trust drives bookings.

ALIGNING HYGIENE WITH SUSTAINABILITY GOALS

HOW TO ENGAGE STAFF IN UPHOLDING HYGIENE STANDARDS

More than ever, hygiene is a key part of sustainability strategy. It can be used to drive progress against ESG goals, reduce waste and build brand credibility. Many operators are now embracing closed-loop cleaning systems to minimise chemical and water usage, switching to recyclable or refillable packaging, and publishing hygiene and sustainability policies. In a sector where guests and clients are increasingly making values-based decisions, this kind of visible leadership sets venues apart.

While product use and implementation are important, maintaining high hygiene standards begins with well-informed and engaged staff. Regular training sessions should go beyond basic protocols, explaining the why behind each hygiene measure so staff understand their role in protecting themselves, their colleagues and customers.

MAKING HYGIENE VISIBLE Beyond cleaning, guest-facing hygiene measures are essential. Installing hand sanitiser stations at entry points, dining areas and communal spaces reinforces a culture of cleanliness, while maintaining well-stocked soap dispensers in all bathrooms and kitchens for staff ensures basic hygiene.

Post-pandemic, guest expectations are higher than ever. Initial Hygiene’s Global Reset Report, conducted after the COVID-19 pandemic, found that 74% of people are now more concerned about how others' poor hand hygiene could impact their health than they were before the pandemic.

The smartest operators are responding by incorporating touch-free technology, like sensor-activated taps and automatic soap dispensers, to help reduce shared surface contact and lower the risk of contamination. These features don’t just reduce risk and help create a safer, more reassuring

Dose Easy – Professional Solutions Done Right The Dose Easy cleaning concept from Zep introduces the Dose Easy cap, delivering a 20ml dose with each tilt of the bottle, controlling chemical usage and helping your team to optimise cleaning results, whilst you start saving immediately. Dose Easy can also be dispensed via traditional wall mounted dosing systems as well. The high-concentrate Dose Easy products from Zep UK require a low dosage, with maximum results, at an extremely low cost per use, be they dispensed manually or through the dosing system.

Dose Easy concentrated cleaning products offer optimum economic usage via compact packaging, thereby reducing transportation and storage; ensuring lower CO2 impact and less waste. The comprehensive range delivers a solution for all your institutional cleaning needs, throughout kitchens, bathrooms, washrooms and other public areas.

The Dose Easy range spans disinfectant, sanitary ware cleaning, floor cleaning, glass, multi-surface, bathroom

Clear staff training is vital - covering dilution ratios, storage and safe use.

Misuse can reduce effectiveness and pose health risks. Visual aids, colourcoded zones and clear labelling help ensure the right products are used in the right places.

Interactive workshops and real-time demonstrations also boost retention and encourage compliance. Recognising and rewarding good hygiene practices reinforces their importance. By involving staff in developing and refining procedures, businesses can foster a culture of accountability and pride in maintaining a clean, safe environment.

MAINTAINING HIGH STANDARDS In hospitality, hygiene isn’t a background task, it’s a core pillar of guest experience, safety and business success. From selecting the right products to training staff and embracing touch-free innovations, every detail counts.

By prioritising spotless standards, hospitality venues not only protect health but also build trust and lasting loyalty with guests.

and dishwashing with simple-to-use, differentiated products in distinct pack colours and a clear numbering system.

The Dose Easy Cap offers smaller sites, a compact range of cleaning consumables that are easily stored, without the need for bulky dispensing equipment. However, for the larger facility, Zep can offer a range of controlled dosing systems which connect simply with your water supply and help manage your consumable usage levels, and so, consistently control your costs, even with larger cleaning teams. The Dose Easy cap and the Dose Easy wall mounted systems are easy to operate for staff, consigning overdosing and method errors with cleaning chemicals to be a thing of the past.

To see the Dose Easy range, follow the link: https://zep.co.uk/product/search.asp?P=dose or send Zep UK an email to info@zep.co.uk or call 0151 422 1000 to speak with a local representative.

Issue 270

CLH DIGITAL

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Cleaning and Hygiene Summer Safety Warning for UK Hospitality Sector as Legionella Risk Surges As the busy holiday season fast approaches, UK hoteliers, holiday let owners, and B&B operators are being urged to prioritise Legionella risk control as part of their summer readiness plans – following reports that UK cases have reached an all-time high.

Legionnaires’ disease is a potentially fatal lung infection caused by inhaling droplets of water containing Legionella bacteria. It can be found in a range of man-made water systems including taps, showers, air conditioning units, spa pools and hot tubs.

In the most recent government statistics, there were 604 cases of Legionnaires’ disease reported in 2023 across England and Wales – the highest annual figure seen in the UK to date and significantly higher than the 488 reported in 2017.

Legionella, the bacteria that causes Legionnaires’ disease, thrives in stagnant water, particularly in temperatures between 20°C and 45°C – common in unused or little-used water systems. The risk is particularly high in hotels, B&Bs and holiday lets that may have been vacant or experienced intermittent use during off-season. According to statistics, global hotel inoccupancy rates were as high as 32% in May 2024.2 With this, Hydrosense, the UK’s leading authority in rapid Legionella testing technology, is urging the sector to pay due diligence to increasing Legionella risk – especially the effects of dormant water systems – as an absolute safety priority in preparing for peak season.

“As bookings ramp up for the busy summer season, it’s crucial that hoteliers, holiday let owners and the like don’t overlook the importance of ensuring a robust approach to water safety,” said Greg Rankin, CEO at Hydrosense. “Legionella bacteria can build up quickly in

Better Hygiene, For Better Business Hygiene should be a top priority for all businesses, especially those that regularly host and feed the public.

But in many cases, and particularly for larger hospitality settings, achieving good hygiene efficiently can seem like a struggle. Settings can have many washrooms, and multiple systems can be difficult to maintain. For restaurant owners, it may not be apparent that hygiene maintenance and stocking of hygiene products throughout the facility can often be as complex as food operations, and equally as important to maintain.

Without the appropriate protocols in place, catering settings run the risk of reputational damage and fines. It is, therefore, crucial for operators to invest in the most up-to-date systems to maintain and attract customers and boost environmental credentials.

EFFICIENT HYGIENE, FOR BETTER BUSINESS Clean front-of-house and washroom facilities should be a top priority to encourage repeat visits and maintain guest satisfaction. But in many cases, the number of washrooms in a facility can pose a challenge, so it’s no surprise 71% of cleaners wish their washrooms were easier to restock1.

The key here is to reduce the refill frequency. By using solutions such as the Tork Xpress® Multifold Hand Towel System, caterers can free up staff time and improve the guest experience. In fact, the system means you can serve twice the number of guests before needing to refill.2

WORKFLOW PRACTICES MATTER In a busy catering environment, staff often must perform various roles, such as taking orders, serving food

stagnant or underused systems, especially during warmer months – creating the perfect conditions for bacteria to grow. Taking action now – flushing systems, checking temperatures, carrying out risk assessments to incorporate rapid Legionella testing, can make a big difference in keeping guests safe and properties compliant.”

Under UK health and safety law, all property owners and duty holders are responsible for identifying and controlling the risk of exposure to Legionella including hoteliers, B&Bs, holiday let owners and managers.

Along with regular maintenance, frequent flushing, and risk assessments, Hydrosense asserts there is also a clear case to incorporate regular rapid Legionella testing – which can detect Legionella in just 25 minutes – as part of any water safety regime.“The reality is that Legionella cases in the UK are rising at unprecedented rates. As with most health risks, prevention is far easier – and far less costly – than dealing with an outbreak and becoming another statistic. Incorporating rapid Legionella testing into their peak season preparations empowers hospitality operators to minimise potential exposure, gain peace of mind, and preserve their reputation with every stay."

Unlike conventional culture-based methods which can take days, modern rapid Legionella testing solutions can deliver results within minutes. With real-time data to assess contamination levels, users are able to implement corrective measures quickly should a risk arise, ensure compliance with health and safety regulations and provide peace of mind for the customer - especially in high-turnover environments like hotels, B&Bs, and holiday lets.

For further information please visit: https://hydrosense-legionella.com/

and drinks, and welcoming guests. As a result, cleaning can fall down the priority list for many as staff struggle to juggle tasks and instead, understandably, prioritise customer-facing requests. Ensuring your facility has the efficient cleaning systems in operation allows staff to target their cleaning efforts to areas that matter, freeing up time to do what they do best: provide a welcoming and warm environment to guests.

To help educate restaurateurs on improving cleaning practices, Tork Workflow™ for Restaurants is an expert consultation designed to reduce interruptions, increase efficiency and maintain a hygienic environment across all aspects of a restaurant’s operation. In fact, over three-quarters of kitchen staff would be happier if their workplace were more organised.3 Training staff on the most up-to-date cleaning practices is one of the most important responsibilities for a manager, to ensure everyone takes responsibility for hygiene.

Prioritising hygiene isn't just about cleanliness—it's about protecting your business, your staff, and your customers. By investing in efficient systems and smart workflows, hospitality businesses can create safer, more welcoming environments that keep guests coming back. torkglobal.com/gb/en/foodservice 1 Problem detection study conducted in US, UK, Mexico and China, 2020 2 Compared to equivalent Tork standard folded towel 3 Based on third-party market research in US and Europe, 2020

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Issue 270

Cleaning and Hygiene

Why Front-of-House Teams Are Ditching Spray Bottles for Ready-to-Use Wipes In today’s hospitality landscape, first impressions count. Guests expect visible cleanliness, quick turnarounds, and seamless service. For front-of-house teams, traditional spray-and-cloth methods just can’t keep up. That’s why many are switching to ready-touse sanitising wipes, and not looking back.

“These wipes are thicker, more effective, and even gentle on my skin. No smears, no irritation, and perfect for quick cleans during events when time’s tight,” says Debbi Scobell, Hospitality & Events Coordinator at Forest Green Rovers, the greenest football club in the world.

Reusable cloths, even when laundered regularly, can harbour bacteria and spread germs. During busy service, it’s easy to lose track of what’s been sanitised. Ready-touse wipes remove that uncertainty. Each one is fresh, pre-dosed with the right amount of solution, and disposed of after use, minimising cross-contamination and boosting hygiene confidence.

In a sector where hygiene and perception go hand in hand, ready-to-use wipes help teams deliver visible, effective cleaning, quickly and responsibly.

Request your FREE samples today! 📧 samples@sanipro-intl.com

They also save time. Whether you're resetting tables, wiping menus, or cleaning card machines, wipes are faster and more convenient. No need to juggle bottles and cloths, just grab, wipe, and go. It’s efficient, consistent, and ideal for high-pressure environments.

A: Pywell Road, Willowbrook East Industrial Estate, Corby NN17 5XJ, UK

Introducing Sani Professional – The No.1 Foodservice Wipe Brand

T: +44 (0) 8081 697 945

And when it comes to sustainability, there’s no need to compromise. Innovations like Protect 360° biodegradable sanitising wipes are 100% plastic-free, plant-based, and packaged in recyclable materials, helping venues stay green while staying clean.

🌐 pdi-intl.com

PDI EMEA Ltd

📩 hello@sanipro-intl.com

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.

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Issue 270

Bar and Cellar Equipment

Waste Not, Win More A badly poured pint can ruin a customer’s experience. It creates unnecessary waste and costs you in revenue.

There is a way to avoid it, says Avani Solutions.

Imagine the scene a warm summers day, not a cloud in sight. You’re enjoying a stroll and come across a pictureperfect pub, - a pint beckons!

You arrive at the bar ready for that thirst-quenching mouthful. Except it’s poured a little haphazardly, nozzle in the liquid, beer sloshing over the top and spilling down the sides, - the head, lost in the drip tray. A flat pint is thumped on the bar, with the barperson’s hand gripped tightly right at the point you would sip from. The pint isn’t served in branded glassware, in fact you are not even sure if its clean. Suddenly, your excitement is gone, the experience 100% ruined.

On the other side of the bar is a bartender, not in the job very long and covering for the summer. They know the basics and feel they’re delivering as they should. They know no better.

The manager, who does know better, is out the back oblivious to what has just occurred because they are in the cellar attending to a delivery.

The consequences look like this…

Adams - The Bottled Gas Specialist Adams Gas are specialist bottled gas distributors and suppliers based in Kent. We have been distributing bottled gas throughout the UK via our large stockist network, for over 25 years.

We offer a local delivery service for bottled gas in Kent, East Sussex and South London.

Adams Gas can offer a cost-effective beer and cellar gas solutions for all small, medium and large businesses looking for a better bottled beer, pub and cellar gas services.

With our own cylinders filled at our own filling depot, you can count on us as gas suppliers to offer the right service, at the right price, when you need it.

We can also offer this product on a re-seller basis to breweries, beer wholesalers and shipping companies throughout the UK. We also Supply:

• Food Grade Co2 gas cylinders for Coca-Cola Frozen, Fanta Frozen, Tango Ice Blast, and Slushy Jack’s frozen drinks machines • CO2 for Glass Frosting. Food grade liquid Co2 for instantly cooling glasses Simply attach your machine to our cylinder for fast effective delivery of food grade Co2 strait into your glass!

Adams Gas have been proud bottled gas suppliers to the UK for over two decades. We endeavour to provide our customers with premium quality gas to best suit their requirements.

You can discuss your queries with us by phone on 01843 220 596 or free phone 0800 195 4445.

Alternatively, you can send an email to sales@adamsgas.co.uk or simply fill out and submit our online contact form and a member of our team will be in touch as soon as possible. We look forward to hearing from you.

You won’t be back, did not finish your pint. Not wanting to make a fuss, you didn’t say anything to the bartender.

All in all, you, the customer have been let down. The pub has lost out.

The worst part is that the pub staff are unaware of what just happened.

If the pub manager tracked the waste, they would know something was wrong. This was not the first sloshy pint served, in fact, bar staff would empty drip trays more than once a day.

By tracking the waste, they could quantify what they’re losing. They are losing 6% of beer in 3 of every 4 pints served, This venue serves 3,000 pints on an average month. That’s 2,250 resulting in waste and at 6% its costing them £4,649.40 per year, ensuring they lose £10,530 in revenue*.

What a horrible scenario.

Could it be avoided? 100% YES, with the Avani WasteWatchers!® Workshop The WasteWatchers!® training initiative, supported by the BII and UKHospitality, offers low-cost, on-site training for bar teams that teaches how to deliver the Perfect Pint and best customer experience, all whilst reducing both waste and cost and improving sustainability. It’s a win-win.

Head to www.avanisolutions.co.uk/wastewatchers and sign up for a free toolkit to help you reduce costs NOW. Whilst we know not every venue is a picture-perfect village pub, it really doesn’t matter - WasteWatchers!® works in all licensed venues who serve draught beer. Are you getting the yield you should? Are you delivering the customer experience your customers deserve?

For more information go to www.avanisolutions.co.uk/wastewatchers Pints Settle. We Don’t. *loss figures calculated on 2250 pints with 6% wastage. The cost per pint is based on £2.87 and the pint retail price of £6.50

Universal Dispense Systems designs to meet your requirement and these are available in a full range of finishes and branding options.

With over 60 years experience of UK manufacturing for the beverage dispense industry, Universal Dispense Systems (UDS) have an unrivalled reputation in the design and manufacture of a large range of dispense fonts, taps and beverage dispense systems which are designed and manufactured in the UK and exported worldwide.

From the clean lines of the Eco Tube Font to the hand-crafted Artisan range of fonts, there is something to fit every theme and concept. If you require a bespoke font, we are able to create customer specific

Our range of fonts have been specifically designed and hand-crafted at our London based manufacturing facility to meet the ever-growing need for brands to stand out from the crowd. Reflecting the heritage of both established and craft beer brands along with providing stylish fonts that are at home in today`s marketplace.

Our range of stainless-steel taps are available in free flow or with flow control capabilities. All our taps are precision engineered using the highest quality materials and manufactured at our purpose-built engineering facility in London.

Contact us here for more information or a quotation- sales@universaldispensesystems.com

The Bottled Gas Specialist www.adamsgas.co.uk

From click to delivery, we've got you covered Adams Gas offers cost-effective Cellar Gas solutions for all small, medium and large businesses looking for a better bottled beer, pub and cellar gas service.

Our own cylinders are filled at our own filling depot, providing the right service, at the right price, when you need it.

PAY A ONE OFF REFUNDABLE BOTTLE DEPOSIT AND SIMPLY PAY FOR GAS AS YOU GO.

sales@adamsgas.co.uk | 01843 220 596 | 0800 195 4445

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CLH DIGITAL

Bar and Cellar Equipment CaskWidge Cellar Equipment Ltd CaskWidge Cellar Equipment Ltd was established in July 2000. Making this year our 25th anniversary. We are the original floating system for the upright dispense of Cask Ales. serving great cask ales – hassle free. When only the BEST will do!

For a quarter of a century, we've been proud to serve the British brewing community, delivering top-quality, British-run and manufactured cellar equipment to ensure your cask ales are poured to perfection, every time.

The CaskWidge is an upright dispense system that has a flexible pipe with a floating filter attached that draws the beer from near the top of the cask. The floating filter (Float Head) sits below the 'top break' and follows the beer down until it reaches the bottom of the cask. By taking beer from below this sub-surface layer, any oxygenation and contamination is prevented

from spreading down into the beer below, keeping the beer in its best condition.

Why choose the CaskWidge system?

Optimal Dispensing Quality – ensures perfect, consistent pours of your cask ales every time. Easy Installation & Maintenance – designed for a hassle-free, fit and forget set up, saving you time and money. Innovative Design – as the original upright dispense system, our unique design maximises space efficiency in your cellar, eliminating the need for racks or hoists. Long-Lasting Durability – build to last, offering reliable performance year after year, even in the most demanding environments.

Here at CaskWidge we pride ourselves on quick delivery times and friendly service, so please head to www.caskwidge.com to place your order today. If you need any guidance or assistance, please email us at info@caskwidge.com or call 08453707606.

Cellar Handling and Cask Racking Solutions EASYRACK is a leading supplier of high-quality cellar handling equipment and cask racking solutions designed to improve efficiency and safety in your brewery, pub, or beverage storage facility. We provide a wide range of products, from keg handling and cask racking solutions to drop mats and more.

Cellar Handling and Cask Racking Solutions We understand the unique challenges of cask racking and cellar management. That’s why we offer durable and reliable equipment to optimize your operations, including: • Cask racking systems: Maximise your cellar space and ensure safe storage of your casks with our robust racking solutions.

• Freestanding Autotilts: Insure full usage of barrel contents so nothing is wasted!

• Keg handling equipment: Effortlessly move and man-

age your kegs.

• Drop mats: Protect your valuable stock and minimise noise with our range of durable drop mats.

See the advert on this page or visit www.easy-rack.co.uk for further details.

Please mention the Caterer, Licensee & Hotelier News when replying to advertising

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Issue 270

Bar and Cellar Equipment 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 this page or visit www.jehall.co.uk for details.

ALL THE LATEST PRODUCTS AND SERVICES FOR THE HOSPITALITY SECTOR CAN BE FOUND AT WWW.CATERERLICENSEE.COM

Outdoor Leisure Raise a Glass to Sunshine: Perfect Wines for Alfresco Dining Summer drinking habits may not be changing dramatically - crisp whites, delicate rosés and sparkling wines remain seasonal staples - but we’re seeing a noticeable shift toward wines that are fresher, lighter and more mineral-driven.

High-acid, ultra-refreshing styles like Albariño are increasingly popular, while New Zealand Sauvignon Blanc, with its zesty citrus and herbaceous punch, continues to be a key sales driver, especially as pricing becomes more competitive.

Provence Rosé remains a firm favourite, but customers are exploring further afield.

We’re seeing growing interest in terroir-driven pink wines beyond the usual names, helped in part by rockstar rosé brands like Whispering Angel elevating the category.

Provence rosé’s crisp acidity and subtle fruit notes make it an incredibly food-friendly choice, pairing beautifully with seafood, grilled chicken or summer salads.

Alfresco menus often focus on lighter, fresher dishes, think grilled fish, chicken, seasonal veg or plant-based options. Choosing the right wine to match can elevate the entire experience. Here are two perfect pairings from our range:

• Aimee’s Garden Moscato is a low-alcohol, delicately sweet wine that pairs effortlessly with summer salads or lightly

grilled white fish. Its floral aroma and fresh fruit profile make it an easy-drinking, refreshing match for lighter dishes.

• Seaglass Chardonnay is ideal with BBQ prawns or langoustines. Its zesty citrus and tropical notes lift the natural sweetness of shellfish, while a touch of oak adds complexity.

The crisp acidity balances beautifully with smoky grilled flavours.

Whether it’s festivals, picnics or rooftop terraces, not every alfresco venue can allow glass. But that doesn’t mean compromising on wine quality. At Lanchester Wines, we’ve developed innovative, sustainable packaging solutions that ensure premium wines are ready to serve - wherever your customers are.

With Lanchester Wines, alfresco dining can be both environmentally conscious and a celebration of great taste. Our innovative packaging solutions ensure you can offer highquality wines that are practical and sustainable, enhancing the outdoor dining experience for your customers.

For more information or to explore our full range, visit www.lanchesterwines.co.uk or contact our team at sales@lanchesterwines.co.uk | 01207 52 1234

Handmade Garden Furniture From MG Timber TUGO - Innovative Food Solutions The UK outdoor furniture market is heavily influenced by changes in weather conditions, with consumers more likely to purchase picnic benches during periods of good weather. MG Timber specialise in the manufacturing and supply of highquality wooden picnic tables.

Their picnic tables are made from high-grade timber and are designed to withstand the harsh outdoor elements.

Crafted from the finest Swedish Redwood, each piece is expertly pressure treated to ensure longevity and protect against the elements.

Renowned for their robustness, our treated wood-

en outdoor furniture is designed to withstand the unpredictable British weather, making them a reliable choice for any catering and licensing industry outdoor space.

For full details about our vast array of top-quality outdoor picnic benches for sale contact us today.

We are also offering up to 15% off on commercial orders, please visit our website www.mgtimberproductsltd.co.uk or call us on 01902 953166.

See the advert on the front cover.

A passionate team, fanatical about food, and committed to creating the freshest, most flavourful, globally-inspired food concepts for our clients across foodservice, we’ve been delighting customers with exciting concepts for over a decade. Never standing still, we constantly innovate with fresh new ideas and category-leading levels of service and agility.

Our bold, adventurous spirit and positively restless dedication to innovation fuel us to find new flavours and unearth the freshest, tastiest food concepts to meet our clients’ needs — from vibrant global street food to hand-stretched fresh dough pizza and authentic corn tortilla burritos.

We’re clear in our purpose: to take the weight off our clients’ plates and make life easier with our complete end-to-end, market-leading foodservice solutions.

We’re collaborative, working side by side with our clients 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

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Outdoor Leisure

Beyond the Big Red: Fresh BBQ Wine Pairings from Lanchester Wines When it comes to BBQs, the default wine choice is often a big, bold red. But when it comes to outdoor dining, the warmer weather calls for wines with freshness, versatility and broad appeal. At Lanchester Wines, we’ve selected three unique wines from our range that offer a refreshing take on classic BBQ pairings.

and langoustines, while a whisper of oak adds just enough richness. Its bright acidity keeps things refreshing, a great choice for lighter BBQ dishes.

LEESE-FITCH OLD VINE ZINFANDEL (CALIFORNIA, USA)

This organic sparkling red from northern Italy is a real conversation starter.

Lightly fizzy with vibrant cherry and red berry flavours, Trevisana Bio Raboso Frizzante is fantastic served chilled alongside charcuterie, grilled pork or balsamic-glazed vegetables. It’s a bright, playful wine that adds flair to any summer menu.

This smooth, fruit-driven Zinfandel offers ripe berry notes and a hint of spice, making it a superb match for sticky BBQ ribs, glazed sausages or grilled vegetable skewers. With supple tannins and balanced acidity, it brings depth without overwhelming the plate.

TREVISANA BIO RABOSO FRIZZANTE (VENETO, ITALY)

SEAGLASS CHARDONNAY (CALIFORNIA, USA)

By moving beyond the obvious pairings, your BBQ wine list can bring real excitement to outdoor service, while offering guests something genuinely memorable.

Crisp and elegant, this Californian Chardonnay pairs beautifully with seafood on the grill. Zesty citrus and tropical fruit lift the natural sweetness of prawns

Discover the full range at www.lanchesterwines.co.uk or see the advert on the back cover of this issue for details.

Catering Equipment Ltd What Makes Our Outdoor Furniture Catering Equipment Ltd are the authorised UK Distributor for the range of Kängabox thermoboxes that keep items Hot or Cold.

Kängabox is a revolutionary new high density EPP series of containers in which hot or cold items can be transported with an average temperature loss of less than 1°C plus or minus per hour within a temperature range of -40°C to +120°C. Kängaboxes are available in a range of capacities and attractive colours. Kängabox are available in eight different designs and four different depths. The various gastronorm, pizza, ice cream and euro norm formats are available.

Our Transport Boxes perfect for keeping food HOT or COLD whether delivering food, running an event or managing extra food production in the Kitchen. Comprehensive product details can be found on our website www.kangaboxuk.com.

We are also leading suppliers of European manufactured Stainless Steel items such as Sinks, Gastronorms, Accessories and other products. In addition Catering Equipment Ltd are also the UK's largest specialist supplier of

Last The Distance?

With wind, rain and even the occasional burst of strong sunlight, the furniture we choose for our outdoor spaces has a lot to contend with, and that’s before it’s even been exposed to the demands of constant use by customers!

European manufactured gastronorm containers, ice cream containers, sinks, hand wash and restaurant equipment. See our extensive range of products on our website clickonstore.net.

Catering Equipment Ltd are a family firm that has been trading for almost 30 years. Our commitment is to our customers you are the most important people in our business.

Our promise is that you can count on Catering Equipment Ltd to help you and that our team will do their utmost to ensure that dealing with us is a pleasant and worthwhile experience. Call the team on 0121 773 2228 now.

Here at Trent Furniture, our stylish and sturdy range of contract grade furniture is built to far surpass anything used in a domestic setting - and the good news is it’s all achieved with affordability in mind.

Currently available with 10% off, our chic Plaza Chairs are made of tough water resistant and UV resistant synthetic rattan, woven over a strong rust-resistant aluminium frame to combine the good looks you require with the quality you need. Even better, these chairs are stackable and look great indoors, meaning they can work just as hard for you in the

winter months.

The matching Plaza Table incorporates a hardened glass top for extra outdoor toughness.

If you’re looking for a modern metal look, the full steel construction of the Vienna range is the perfect addition to your outdoor dining space, and again with 10% off, now is the perfect time to invest for summer. And of course, no beer garden is complete without a picnic table. Available in three sizes and made from 4cm thick fully dip-treated spruce wood, the aptly named Chunky Picnic Table is constructed for strength and durability with a double strut across the A Frame and galvanised metal fixings.

To find out more about our great range of contract grade outdoor furniture, please call 0116 2864911 or email sales@trentfurniture.co.uk.

Issue 270

CLH DIGITAL

Outdoor Leisure Discover Your Perfect Catering Gazebo with Gazeboshop For over 20 years, Gazeboshop has been a trusted name in the industry, providing high-quality gazebos to businesses and individuals across the UK and Europe.

We specialise in high-quality printed gazebos tailored for food and drink vendors. Whether you run a street food business or take part in occasional markets and events, our customprinted gazebos will help you stand out and attract customers.

Our catering gazebos are designed to be practical and eye-catching. They can easily accommodate BBQs and street food ovens, and are fully waterproof and flame retardant - keeping you and your food protected year-round. Printed accessories like sky banners, half walls, and flags are also available to further personalise your setup and boost visibility.

Ideal for both indoor and outdoor use, our gazebos provide a professional, branded presence wherever you

Indigo Shading Ltd With over 30 years of industry expertise, Indigo Shading has become a leading national supplier of commercial grade awnings, giant parasols with accessories, screening plus glazed and retractable roof fixed structures. Built on a foundation of innovation and quality, the company has transformed countless outdoor spaces across the UK, providing exceptional outdoor solutions for businesses enabling them to grow their own turnover and profits.

From initial consultation to installation, Indigo Shading is committed to delivering unparalleled service. Indigo’s

go. We’ve proudly supplied to a wide range of catering clients, including The Filthy Vegan, Santina’s Wood Fired Pizza Co, Acropolis Street Food, and Bring & Braai Catering. A well-designed gazebo helps showcase your products and attract attention, making your stall the goto spot at events.

We also offer plain pop up gazebos in a variety of sizes, colours, and frame strengths for those on a budget or not needing custom branding.

All our pop up gazebos come with a manufacturer’s warranty of up to 3 years, and spare parts are available for next working day delivery.

Looking to elevate your outdoor space? Explore our stretch tents to create a stylish alfresco dining area.

Let Gazeboshop help your business shine. Call 01295 258922 or visit www.gazeboshop.co.uk to get started.

Managing Director Trevor Ruddle says “that’ll do won’t do, for us it has to be the best or nothing”.

Every project is approached with precision, ensuring tailored solutions that exceed expectations.

Expert guidance, attention to detail, and seamless execution guarantee a flawless experience from start to finish.

Indigo Shading specialises in transforming outdoor spaces with premium products designed for style, comfort, and functionality, these shading solutions cater to a variety of industries, including Pubs, Hotels, Restaurants, Sporting venues, hospitality, retail, and education. From providing elegant shelter to enhancing brand visibility, Indigo Shading offers high-quality products that are both practical and visually stunning.

Email enquiries@indigoshading.co.uk Web www.indigoshading.co.uk Call - 01352 751889

Please mention the Caterer, Licensee & Hotelier News when replying to advertising

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Issue 270

Kitchen Equipment and Fit Out Find the Perfect Oven for Your Kitchen ACO Grease Traps, Separators at TheCommercialOvenStore.com and Recovery Units

At TheCommercialOvenStore.com, we know that the heart of any professional kitchen is a reliable, high-performance oven. That's why we offer an extensive range of ovens from the world’s leading brands – including Blue Seal, Lincat, Unox, Rational, and Merrychef.

Whether you’re running a bustling restaurant, a cozy café, or a fast-paced catering business, you’ll find the ideal solution with us. Our selection includes powerful gas and electric ranges, versatile combi ovens, high-efficiency speed ovens, and durable convection ovens, alldesigned to keep your kitchen operating at peak performance.

Explore cutting-edge features, energyefficient designs, and trusted engineering – all in one place. From compact units for smaller kitchens to heavy-duty systems for large-scale operations, we make it easy to find the right fit for your needs and budget.

Expert advice, competitive prices, and trusted brands – all at TheCommercialOvenStore.com

Get the equipment you can rely on, and take your kitchen to the next level.

T 0207 965 7502 sales@thecommercialovenstore.com

Find the right grease unit for your kitchen using our selector

kitchens.

In today's catering market there is an increasing focus on managing Fats Oils and Grease (FOG) in commercial

At ACO we recognise each kitchen is unique and so we have developed our grease selector to help commercial kitchen owners identify the right solution for their needs. Answer a few simple questions and receive a recommended solution.

Our recommendation will be based on things like: - Location of the unit

ACO have a range grease units to cater for all kitchen sizes. From small under-sink grease traps for low volume kitchens to large EN1825 separators that can handle industrial kitchen FOG requirements.

For more information about our Grease range and to download our grease guides visit: www.aco.co.uk/grease-management Find a recommended grease unit for your kitchen using our selector now:

- Your kitchen equipment set up - Days of operating

www.aco.co.uk/buy-grease-solutions

- Number of meals served

See the advert on the facing page for details.

Kitchen Clearance UK Limited - High Quality Refurbished Catering Equipment At Kitchen Clearance UK, we specialise in supplying top-quality refurbished and Bgrade 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.

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-performance 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

ESTABLISHED 2011

SUPPLIERS OF HIGH QUALITY REFURBISHED AND NEW B GRADE CATERING EQUIPMENT At The Commercial Oven Store, we take great pride in being your go-to destination for all your commercial oven needs.

We understand that when it comes to running a successful business, having the right equipment is crucial. That’s why we have dedicated ourselves to providing top-notch products, coupled with expert advice, to help you make informed decisions and achieve your goals.

As a supplier of commercial ovens, we have established strong partnerships with leading manufacturers in the industry. By working closely with these renowned brands, we ensure that our customers have access to a wide range of high-quality ovens that meet the diverse needs of various businesses.

Whether you’re in the food service, hospitality, or catering industry, we have the perfect oven to suit your requirements.

Trusted brands, including:Rational, Lincat, Merrychef, Maidaid, Falcon, Foster, Blue Seal, and many more.

Fully refurbished to a high standard and rigorously tested by our expert engineers.

LARGE SELECTION OF FOSTER REFRIGERATION IN STOCK AT EXCELLENT PRICES.

Tel: 07790 612911

| Email: kitchenclearanceuk@gmail.com

www.kitchenclearanceuk.co.uk

ACO Grease Traps, Separators and Recovery Units Find the right grease unit for your kitchen using our selector In today’s catering market there is an increasing focus on managing Fats Oils and Grease (FOG) in commercial kitchens.

At ACO we recognise each kitchen is unique and so we have developed our grease selector to help commercial kitchen owners identify the right solution for their needs.

Answer a few simple questions and receive a recommended solution based on things like: ¡ Location of the unit ¡ Your kitchen equipment set up ¡ Days of operating ¡ Number of meals served ACO have a range grease units to cater for all kitchen sizes, from small under-sink grease traps for low-volume kitchens to large EN1825 separators that can handle industrial kitchen FOG requirements.

ACO Grease traps can 昀t easily under kitchen sinks

Find a recommended grease unit for your kitchen using our selector now: www.aco.co.uk/buy-grease-solutions

ACO. we care for water

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Kitchen Equipment and Fit Out ThawSafe: Williams Launches All-New Thaw Cabinet Concept Thawing frozen food in commercial kitchens can be an issue, especially if it's in bulk. Some chefs take it out of the freezer and put it in a fridge or coldroom - this is safe but it's slow, sometimes taking days to defrost. Others run the frozen food under cold water. This is acceptable, but not suitable for large amounts of food. Apart from wasting water, staff need to monitor it constantly to ensure it doesn't rise too high in temperature. Now Williams has developed ThawSafe, an innovative thaw cabinet that's faster than the fridge and brings a new level of food safety to a range of cooking processes including cook-chill and cook-freeze.

from top to bottom, so everything thaws at exactly the same rate. In the initial phase, the air temperature may be as high as 9°C, to kick start the process, but critically the food's surface temperature never creeps into the bacteria danger zone above 5°C. At the end of the process, the cabinet automatically switches to chilled storage mode.

The new cabinet has an intuitive touchscreen controller with a simple to operate icon based menu. There are four programmes, three of which are preset for 75kg of food, 35 kg and low weight loads. A fourth can be customised for thawing to the operator's needs, for example if they have specialist menu items. Once thawing is complete, an audible alarm sounds to signal the end of the cycle.

Thaw cabinets have been around for a while, but Williams has completely reengineered the concept. The Williams ThawSafe is a one door cabinet with 75kg capacity, over double that of its predecessor, in a smaller footprint.

The ThawSafe runs on natural hydrocarbon refrigerant and uses high performance, high density, precision injected cfc-free insulation, so it is very much in accord with foodservice operators' Carbon Net Zero aspirations.

The ThawSafe cabinet features a sleek new look with an easy to clean full length integral door handle. It comes equipped with eight GN2x1 shelves. Installation is simple, with its width allowing it to fit through a standard doorway. The cabinet is fitted with a standard waste drain at the base of the unit, allowing it to be connected to the main drain.

Because of the potential risk to food safety if carried out incorrectly, thawing has to be a controlled process. ThawSafe's innovative design ensures food safety while maximising the speed of the process, with the food's surface temperature never being allowed to go above 5°C, thus stopping the growth of bacteria.

The efficient airflow from the four fans within the cabinet ensures the cabinet temperature is 100% consistent,

The ThawSafe cabinet can handle a maximum of 75kg of frozen food. It measures 727mm wide x 941mm deep x 1960mm high with list prices starting from £8030.

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.

Caterquip - Specialists in Ventilation Systems Caterquip Ventilation Ltd is proud to be celebrating 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 design ser-

Fridge Seals Direct

vice to help you build your ideal kitchen.

Projects undertaken have included Olympic Villages, Basildon Hospital, The Mitre Hotel at Hampton Court, The Truck Stop at Anglesey, The Lodge at Old Hunstanton, Colleges, Schools, Hotels, Restaurants and Public Houses. They ensure their systems are compliant with the current guidelines whilst maintaining an efficient and dynamic facility.

With extensive knowledge of manufacturing and installing ventilation systems, they can help you design the best kitchen within the space available.

Call: 01926 887167, visit: www.caterquipventilation.co.uk, email: info@caterquipventilation.co.uk

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.

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

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.

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.

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

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

• 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

WhatsApp, phone, and email support

07936807320 sales@fridgesealsdirect.co.uk

fridgesealsdirect.co.uk

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Kitchen Equipment and Fit Out Make Bread Slicing a Cinch with MHS West London Restaurant Fined £13,000 Bread cutting machine specialist MHS Schneidetechnik brings over 30 years of cutting technology expertise to the hospitality sector, offering self-service, professional, and production bread slicers. Now available exclusively in the UK and Ireland through bakery equipment specialist EPP, MHS machines deliver exceptional performance, reliability, and return on investment, making them an ideal choice for the fast-paced demands of catering environments.

With slicing speeds of up to 220 slices per minute, MHS slicers are built for efficiency. Slice thickness can be adjusted in 1mm increments, down to as thin as 4mm, enabling caterers to create elegant finger sandwiches, thinly sliced rye, artisan sourdough, twicetoasted melba slices, and more. Whether it’s breakfast service, afternoon tea, or buffet prep, MHS machines help caterers deliver consistent, professional results.

“Busy restaurants, hotels, and catering businesses need efficient, reliable, and durable solutions that can

perform time after time,” says Steve Merritt, managing director of EPP, exclusive distributor of MHS in the UK and Ireland. “MHS provides high-quality slicing technology which allows hospitality workers to quickly, easily, and professionally slice loaves of all sizes, allowing our partners to further automate operations, increase efficiency, and make cost savings.”

Manufactured in Abstatt, Germany, All MHS models feature hygienic stainless-steel housing and easyaccess components for quick cleaning, whilst durable blades ensure quiet, efficient operation. Tabletop or floor standing models are available in a range of sizes, able to fit into hospitality spaces as narrow as 60cm.

MHS machines are trusted by industrial and semiindustrial bakeries, bakery chains, hotels, restaurants, and artisan bakeries alike. All equipment is GS safetytested and certified.

MHS slicers are available in the UK and Ireland from bakery equipment specialist EPP. For more information, visit www.eppltd.co.uk

and Prosecuted For Discharging Grease Into the Sewer Network

Foodservice businesses are being urged to make sure they are ready for a Water Company inspection of their grease traps.

In April this year the China Panda in West London was prosecuted by Thames Water due to repeatedly disposing of fats, oils, and grease into the sewers. This led to over £13,000 in fines and costs for continuous sewer abuse offences.

In the UK, businesses that serve hot food are legally required to have a grease trap or separator to prevent drainage blockages and environmental damage.

This is enforced through various regulations including the Water Industry Act 1991, Building Regulations 2000 (Part H), and the Environmental Protection Act 1990. Failure to comply can result in fines, re-charges

for damages, and even legal action.

Sewer abuse is a major issue for water companies. Every year, Thames Water removes 75,000 blockages from their sewers at a cost of £18 million per year.

Grease trap experts Aqua Mundus are alerting foodservice businesses to make sure they are prepared for a Water Company inspection.

“Water Companies are becoming increasingly active in checking of grease trap arrangements at foodservice operations, we urge operators to get ahead of any issues with a free health check” says Edward Palin, Director at Aqua Mundus.

Book a free survey at www.aquamundus.co.uk or see the advert below for more details.

Meiko UK Launch Of The Compact Biomaster ‘Flex’ Food Waste Recycling 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.

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.

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.

“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.”

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

For further information visit www.meiko-uk.co.uk

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Kitchen Equipment and Fit Out The Commercial Benefits Of Investing In A Quality Waste Water Pumping System To avoid downtime and problems caused by equipment failure, busy commercial kitchens are selecting the DrainMinor and DrainMajor units from Berkshire based Pump Technology Ltd. These extremely reliable and well proven waste water drainage systems are becoming the sector’s benchmark for good reason. They use a range of Jung Pumpen submersible pumps built in Germany. These are recognised for their ability to handle pumping systems capable of soaking up the typical demand and abuse that is found in this part of the industry. Constant use and the ability to handle the collection of food debris, grease and fats that even with the best upstream grease protection will eventually feed through to the pumping system does not phase this equipment.

than expensive engineer callouts and loss of income.

The DrainMinor and DrainMajor ranges are available in single or duty standby pumping configurations. Options such as the mechanical seal version of the DrainMinor 30SL mean that the pump is resilient to the buildup of spent coffee granules and milk skin that is problematic with the common static lip seal designs found on the motor / impeller shaft of more basic small submersible pumps.

For smaller restaurants and coffee shops the additional premium for these properly engineered pumping systems might be questioned, however this will always be outweighed by the fact that avoiding breakdowns and floods (often during busy service times) will be far more cost effective

Where hot water pumping is required, Pump Technology Ltd offer the DrainMajor 730HES. This is specifically designed to pump very hot waste water - up to 90°C - not just intermittently for short periods, but continuously. This ensures that system reliability and product life for drainage from dishwashers and pasta boilers is considerably enhanced.

figurations capable of pumping up to 12m head.

Customers, engineers and installers report that a simple conversation about their drainage needs with the Pump Technology Ltd team has often been invaluable when selecting the correct pumping model which they need to specify and fit for the best ultimate value, reliability and long product life.

The full range consists of the DrainMinor, with two pump options capable of pumping up to 7m head and the DrainMajor, with seven pump options and single or duty standby con-

More Information: Pump Technology Ltd www.pumptechnology.co.uk. |. 0118 9821 555

Focus On Blue Seal's 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.

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 com-

mercial heavy-duty product. Induction for prime cooking is still relatively fresh to be accepted 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.

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 National Accounts Manager, Blue Seal www.blue-seal.co.uk

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Design and Refit Futureproofing Independent Kitchens: Practical Design For Real-World Challenges Independent hotels, restaurants, and pubs across England and Wales face a unique set of pressures: rising costs, evolving safety regulations, and the constant juggle between running a great business and keeping the kitchen up to scratch.

Our experience covers everything from country inns and boutique hotels to high-street restaurants and city pubs. No generic “cookie-cutter” schemes, just honest advice and design rooted in UK know-how, for businesses run by real people.

At Tricon, we’ve spent decades working alongside independent hospitality operators, helping them turn tired or inefficient kitchens into true commercial assets, without the drama or bigchain price tag.

“For independents, a well-designed kitchen isn’t a luxury — it’s a necessity for survival. The right investment protects margins, simplifies compliance, and gives operators confidence for the future.”

Whether it’s rethinking a cramped back-ofhouse, phasing a refit to keep service running, or unlocking savings on energy bills, we know the realities of independent hospitality. We start every project with one question: what does your business need to thrive for the next ten years, not just the next trend cycle? From designing kitchens that pass the next round of food safety audits, to finding cost-effective solutions that boost productivity, our team brings ideas that work on the ground.

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

Mike Coldicott, Consultants

CEO,

Tricon

Foodservice

If you want to see what’s possible, and for a practical no-nonsense chat get in touch or check out our recent projects at www.tricon.co.uk Paul Greenwood Business Development Manager paulg@tricon.co.uk 020 8591 5593 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.

020 8591 5593 | sales@tricon.co.uk | www.tricon.co.uk

01733 310115 sales@mayfairfurniture.co.uk www.mayfairfurniture.co.uk

Please mention the Caterer, Licensee & Hotelier News when replying to advertising

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

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 tailormade 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.

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.

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!

MST Auctioneers Ltd MST AUCTIONEERS Ltd specialise in handling & auctioning a wide variety of goods.

We act for Insolvency Practitioners, Receivers, Bailiffs and Solicitors as well as large PLCs. 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 undercover space, selling over 2500 lots from 3 rostrums over two days.

We also hold regular Auctions ”On Site” and "On Line"

Please mention the Caterer, Licensee & Hotelier News when replying to advertising

Visit www.mstauctioneers.co.uk for further information.

Design and Refit Elevating Bar Spaces: How Cult Trade Is Redefining Design for the Hospitality Industry In the world of hospitality, design isn’t just about aesthetics, it’s about shaping experiences.

Cult Trade, the dedicated trade division of Cult Furniture, is helping bars, restaurants, and hotels across the UK do exactly that by creating striking, design-led interiors that leave a lasting impression.

With a passion for accessible, contemporary design, Cult Trade delivers a curated collection of furniture, lighting, and accessories that balance style with durability, perfect for high-traffic hospitality environments. From sculptural bar stools and marble-topped tables to plush lounge seating and statement lighting, every piece is selected to transform a venue into a space guests want to return to.

Modern consumers expect more than quality drinks and good service; they crave spaces that feel aspirational and memorable. Cult Trade helps brands meet that demand by designing spaces that elevate the guest experience, encouraging longer stays, social shares, and repeat

visits.

But Cult Trade is more than just product. Their service-led approach includes flexible trade pricing, low minimum orders, and access to thousands of in-stock products with next-day delivery.

With a dedicated team supporting everything from specification to delivery, they streamline the process so clients can focus on creativity and customer experience.

From boutique hotel lobbies to stylish city cocktail bars, Cult Trade’s impact is being seen, and felt, across the hospitality industry. Their growing influence proves that great interiors don’t just fill a room; they define the energy of a space.

Looking to refresh your venue? Discover how Cult Trade can help you design spaces that leave a lasting impression.

Visit cultfurniture.com/trade

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 FSCcertified 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

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Design and Refit Spruce Up Your Space With Upholstered Chairs Whether you’re furnishing a restaurant or clubhouse or adding some flair to a bar or pub, upholstered chairs make your space look and feel inviting and comfortable.

Here at Trent Furniture, we offer a great range of upholstered chairs designed to withstand the heavy demands of the hospitality environment, available in wipe-clean faux leather or tough, easy-to-maintain fabric.

A firm customer favourite thanks to its contemporary classic design, the Sorrento Chair is currently available with 10% off across the extensive range. Choose from five faux leather options or plain or checked fabric for the perfect match for your venue.

Alternatively, the Andorra Chair offers eye-catching classic style in brown faux leather or a

choice of two chic checks. Pair it with the matching Tall Andorra Stool at the bar or with your poseur tables to add a touch of luxury to your surroundings.

Regal yet compact, the Regent Chair’s smaller size and low back make it perfect for cosy corners without comprising on comfort. Choose from the warm Autumn check pattern or rich brown faux leather to add some welcoming warmth to your space.

Whichever upholstered chair you choose, you can be assured of strong wooden frames, contract grade foam and fire-retardant fabric. To find out more about these and the other great upholstered chairs in our vast range, please call us on 01162 864911 or email sales@trentfurniture.co.uk

Elevate Your Hospitality Venue with Dining Chairs UK: Affordable, Stylish, and Durable Contract Furniture Dining Chairs UK, are proud to be a trusted supplier to the hospitality industry and licensed on-trade, providing cost-effective furniture solutions for commercial venues across the country.

Whether you operate a bustling restaurant, a stylish hotel lounge, or a traditional pub, the right furniture plays a crucial role in defining your space. We specialise in providing a comprehensive range of hospitality furniture, including chairs, bar stools, table tops, table bases, and outdoor furnishings—ensuring you have access to premiumquality products at competitive prices.

Please mention the Caterer, Licensee & Hotelier News when replying to advertising

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.

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.

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

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Property and Professional BPI Celebrates Major Business Milestone with Whitbread PLC BPI is celebrating a double business milestone with Whitbread PLC; achieving a mutually beneficial eight-year partnership and a six- figure asset sale value with this leading hospitality business.

Dave Cummings, Business Development Manager at BPI highlights the success of this partnership: “Working with Whitbread PLC has been a fantastic example of how businesses can integrate sustainability into its asset management. By choosing to recycle and repurpose its assets, Whitbread has prevented unnecessary waste while also supporting new business owners. Our auctions provide a platform for quality equipment to continue its lifecycle, making a real impact on the circular economy.”

It comes at a time when BPI has secured a record amount of asset auctions in the hospitality sector as more businesses see it as a way of meeting their circular economy principles.

For the past eight years, BPI has worked in close partnership with Whitbread PLC, the parent company to Premier Inn, supporting the company’s commitment to sustainability by managing the resale and repurposing of its previously used catering equipment.

Nationwide service for a nationwide brand

As one of the UK’s leading hospitality companies, Whitbread, home to brands like Premier Inn, has taken a keen interest in environmentally responsible solutions when upgrading its assets.

By partnering with BPI, Whitbread’s catering equipment has been given a second life, rather than contributing to landfill waste. Through its specialised auction services, BPI has facilitated the resale of Whitbread’s surplus assets, helping a new wave of business owners, including takeaway operators and independent restaurateurs acquire highquality equipment at an affordable price.

BPI operates across the UK to manage Whitbread’s asset sales, ensuring seamless logistics and hassle-free handling of their equipment from collection to resale. Whether it’s upgrading their kitchen equipment or relocating site, Whitbread benefits from BPI’s ability to generate maximum return on investment while upholding their green commitments.

Through this long-standing partnership, BPI and Whitbread PLC continue to set an example in the hospitality sector—proving that business efficiency and sustainability can go hand in hand.

For more information on BPI, please visit: www.bpiauctions.com/assetdisposal/ or see the advert on page 15.

Supporting sustainability through smart asset disposal

Difficult Times for Pubs, Restaurants & Why Use a Specialist Hospitality Consultant? Hotels. How Insolvency Practitioners Can Help

This sustainable approach not only reduces environmental impact but also aligns with Whitbread’s sustainability strategy, Force for Good. Working with BPI, Whitbread has found an efficient and sustainable solution to asset disposal, minimising its waste, fuelling the circular economy and achieving maximum returns.

Answer: because we can help your business to succeed.

With over 30 years of industry experience in the Hospitality sector, The Bowden Group’s Managing Consultant David Hunter will work with you to address

the following elements:

Profitability, Operational Strategy, Staff Management, Marketing and The Future of your business.

Our experts will analyse your entire operation and also its key operating figures if they are available. We then help you to identify strategies to manage costs and overheads associated with the core Profitability of running a Hospitality business.

The largest overhead, even higher than Cost of Sales, is the Labour cost, so, with detailed analysis of your wages and being able to understand ‘’the way

your business actually works’’ we can ensure that you are maximising the labour usage in your business.

Budgeting, Forecasting, Menu Management, Stock Controls, Purchasing, and controlling Variable Costs are just a few of the other areas that David Hunter, your Restaurant Consultant, will work on with you, and improve with you.

Managing people brings with it a whole set of new skills that are now needed more than ever. From ‘’Managing the Managers’’ through to Service and Kitchen staff, your team needs careful and skilful Management, Motivation, guidance and Development.

If your business is actually struggling, or if you just feel that it could be doing some things better, give David Hunter a quick call on 07831 407984 to arrange a ‘’Free of Charge’’ initial consultation (please quote CLH Offer), when David will discuss with you what could be achieved if you ask us to work with you.

THE WEST COUNTRY SPECIALISTS

DEVON VILLAGE

EAST DEVON

DEVON VILLAGE

Stunning Country Inn & Restaurant

Landmark Thatched Village Inn

Lovely Village Inn With Letting Rooms

Bar & Restaurant Areas 48+, Gardens

Bar & Restaurant Areas 60+, Gardens

Bar & Restaurant Areas 74+, Gardens

Superior 4 Bedroom Accommodation

Spacious 3 Bedroom Accommodation

5 Letting Rooms & Letting Apartment

Extremely Successful Business

Outbuildings & Car Parking 25+

3 Bedroom Owners Accommodation

High Turnover. New Free Of Tie Lease

Tremendous Potential

High Turnover Multi-Faceted Business

LH £95,000

4870

FH £345,000

4843

FH £565,000

4869

KINGSBRIDGE, SOUTH HAMS

DEVON MARKET TOWN

SOMERSET VILLAGE

Café, Coffee Shop & Restaurant

Extremely Profitable Cafe Bar

Destination Village Pub & Restaurant

Prime Town Centre Location

68+ Covers & Commercial Kitchen

Bar & Restaurant Areas 64+, Gardens

Fully Furnished & Equipped

Substantial Turnover & Profits

2 Bedroom Owners Accommodation

60+ Covers & Commercial Kitchen

Fully Equipped Catering Business

Landmark Trading Position

Profitable Daytime Only Business

Run Virtually Under Management

Affordable & Profitable Business

LH £47,995

2168

LH £165,000

2181

FH £325,000

4794

DEVON/CORNWALL BORDERS

DORSET VILLAGE

DARTMOOR NATIONAL PARK

Immaculate Detached Guest House

Village Inn With 6 Letting Rooms

Lucrative Home With Letting Units

5 Attractive Ensuite Letting Rooms

Bar & Dining Areas 70, Gardens 100+

6 Bed Main Home Set In 14 Acres

2 Bedroom Owners Accommodation

4 Bedroom Owner’s Accommodation

Letting Cottage And 6 Letting Units

Gardens, Car Park & Garages

Stunning Sought After Dorset Village

Suitable For Multi-Generational Living

Impressive Lifestyle Home & Income

High Turnover Award Winning Business

Potential For B&B/Holiday Lets

FH £595,000

FH £699,000

6021

THINKING OF SELLING? CALL FOR A FREE VALUATION

4866

GUIDE £959,500

6013

01392 201262 www.stonesmith.co.uk

The pub industry is facing long-term decline. Over 400 pubs closed in England & Wales in 2024 - total numbers fell below 39,000 for the first time - the most since 2021 during the COVID pandemic. Rising National Insurance contributions, increased wages, and reduced business rate relief from April 2025 will further strain the sector.

The situation is similar for the hotel and restaurant industry. Recent research by the British Institute of Innkeeping shows that only 50% of UK hospitality businesses are making a profit.

How can Antony Batty & Company help?

As Licensed Insolvency Practitioners, our aim is to save businesses, with liquidation being a last resort. Key options include: • Time to Pay Arrangements with HMRC – Structured payment plans that give businesses time to repay debts. We have extensive experience negotiating these.

• Additional Finance – We have strong relationships with

lenders who may provide financial support.

• Company Voluntary Arrangement (CVA) – If creditors are demanding payment, we can propose a structured repayment plan. This allows part of the debt to be written off, avoiding liquidation. A CVA is a recovery process that gives businesses time to turn things around.

Directors need to be aware of their responsibilities: continuing to trade when a business is loss making and to the detriment of creditors can result in personal liability. So, if your company is struggling, early professional advice is vital. Figures from R3, our industry body, show that Insolvency Practitioners rescue 40% of insolvent businesses who appoint them over a 12month period.

We will guide you through your options, ensuring you make the best possible decision.

Contact us today: www.antonybatty.com/contact/ or call Antony Batty or Claire Howell on 0208 088 0633 for a free initial consultation.