CLH Digital - Issue #274

THE LEADING PUBLICATION FOR THE HOSPITALITY SECTOR & LICENSED TRADE Issue 274

Issue 251 www.CLHNews.co.uk

RETURN TO PROFIT! Let us help guide you to putting your Restaurant, Hotel or Pub business BACK into Profit.

We work "hands-on" with you and your Team, in your business, to make that happen.

Maximise your Profit Margins Minimise your Operating Costs Resolve any Operational Issues To find out how David Hunter can use his 30 plus years of experience in the Hospitality sector to help you INCREASE THE PROFIT from YOUR business, call NOW for an informal chat on:

07831 407984

CLHNews

CLHNews

CLHNews

Women’s Euro Final Hospitality Boost…

Sector Set to Enjoy £71 Million Cash Injection

or

01628 487613

The Bowden Group Hospitality Business Mentoring since 1989

• MICROWAVES • EXTRACTION CANOPIES •

EKE EQUIPMENT LIMITED • We have a comprehensive range of Re-conditioned Catering Equipment in stock • We can supply most of the markets leading names in New Equipment at competitive prices • Full Service & Installation facilities by fully qualified engineers • We can also supply modular fridge & freezer rooms

Telephone with enquiries:

Tel: 01273 492488

Email: EKELtd@outlook.com Mobile: 07860 274243

COOKERS • ICE MACHINES • FRYERS • SLICERS

DISHWASHERS • GLASSWASHERS • REFRIGERATION

RECONDITIONED & SECOND USER CATERING EQUIPMENT

• TOASTERS • STAINLESS STEEL SINKS & TABLING •

Sunday’s Women’s Euros Final is expected to give the overall UK economy an additional £183.7m as football fans across the nation tune in to watch England against Spain – more than any other game in the tournament. The hospitality sector is predicted to enjoy a massive boost, spending up to £70.8m on food and drink, as the country celebrates the Final and cheers on the Lionesses.

Fans are forecast to spend £49.4m on drinks alone, and a further £21.4m is expected to be spent on food by hungry football fans.

The the number of people watching from a hospitality venue “peaking” at 4.5m consumers, with 3.6m of those predicted to make a purchase.

Over the whole Women’s Euros tournament, from the Group stages through to the Final, the hospitality sector is expected to have enjoyed an additional £234.6m – that’s £141.8m from drink sales and £92.8m from food sales.

(CONTINUED ON PAGE 3)

2

CLH DIGITAL

Issue 274

Editor's Viewpoint

Welcome to the latest issue of CLH Digital A LIONESS VICTORY WOULD BE JUST WHAT OUR PUBS NEED EDITOR

Peter Adams

PUBLISHED BY RBC Publishing Ltd 3 Carlton Mount 2 Cranborne Road Bournemouth Dorset BH2 5BR

What an extraordinary achievement by our Lionesses reaching the Women's Euro final this Sunday.

TELEPHONE:

The entire country will be firmly behind them, and quite rightly so.

FAX: 01202 552666

After years of building momentum in women's football, this represents the “pinnacle of sporting excellence” that deserves the country's support.

For the pub and hospitality sector, this final couldn't come at a better time.

The prospect of millions gathering in pubs across the nation to cheer on England represents a massive shot in the arm for an industry that has, and continues to endure more than its fair share of challenges.

01202 552333

person earned working up to and including June 11th went to the taxman. Only from June 12th were they finally earning for themselves.

British taxpayers worked a gruelling 162 days for the state this year – the latest since current records began.

That's six days later than last year and 21 days later than before the pandemic. In 2009, Tax Freedom Day fell on May 18th, almost a whole month earlier.

www.CLHNews.co.uk @CLHNews CLHNews CLHNews

EDITOR

Things are only getting worse. New research by the Adam Smith Institute shows the UK is on track for an even later Tax Freedom Day.

Peter Adams

However, this final raises once again the thorny issue of duty.

Based on current government taxation and spending plans and OBR projections, the ASI predicts that by 2028, Tax Freedom Day will fall on June 24th.

As the BBPA's Emma McClarkin rightly points out, British pubgoers will pay an astonishing 10 times more in beer duty than their Spanish counterparts.

David Bartlett Guy Stephenson

By 2030, it could fall over halfway through the year on July 2nd, meaning taxation would exceed 50% of Net National Income.

The UK pays the fourth-highest beer duty among competing nations, and as the price of an average pint edges over £5, something really has to give.

As I say, highway robbery.

The licensing extension allowing pubs to stay open until 1am on Sunday is to be commended, and to be fair, the government acted swiftly in granting this sensible measure.

This amounts to nothing short of highway robbery, and brings me to one of my favourite gripes: Tax Freedom Day. For those unaware, Tax Freedom Day measures when Britons stop paying tax and start putting their earnings into their own pockets.

This year, 2025, the Adam Smith Institute estimated that every penny the average

But let's not let that spoil Sunday's final and the much-needed boost it brings to our industry. Come on, England!

I would encourage all our readers to follow us on X/Twitter @CLHNews and visit our website at www.catererlicensee.com to sign up for our twice weekly enewsletter for all the latest news delivered directly to your inbox. I can always be contacted at edit@catererlicensee.com

SALES EXECUTIVES

PRODUCTION & DESIGN Matthew Noades

PRODUCTION & WEB ADMIN Charlene Fox

Published by Published by

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

Join the 20,000+ pubs, bars, hotels and restaurants that receive CLH Digital directly into their inboxes each and ever y Friday!

• Latest hospitality and licensed sector news • Thought-led articles and advice from industry professionals • Latest stories, awards, achievements and more from pubs, hotels & restaurants • Latest products & services from leading suppliers

SIGN UP TODAY!

www.catererlicensee.com

Issue 274

CLH DIGITAL

3

Women’s Euro Final Hospitality Boost… ...Sector Set to Enjoy £71 Million Cash Injection (CONTINUED FROM FRONT COVER) WORLD CUP 2026 Michael Brandy, Senior Commercial Director at VoucherCodes.co.uk, said: “As always, there’s nothing better than an international football tournament to bring the UK together to celebrate and spend. With football fever at an all time high for the Final, the hospitality sector is forecast to do exceptionally well, with drinks sales soaring to almost £50m.

“A reduction in beer duty would help unlock the sector’s potential to drive even more growth for the economy, boost jobs, and means our communities aren’t paying more than our European neighbours”, McClarkin added.

With the average pint in the UK now edging above £5, the BBPA is calling on the new Government to commit to cutting beer duty, reforming business rates and easing post-Budget cost burdens that have hit brewers and landlords hard.

“With only two days left to take advantage of the Women’s Euros tournament, hospitality venues should offer deals and discounts on food and drinks packages and make sure any promotions are front of focus for value-driven customers.

BOOKINGS SOAR

Venues should also start planning ahead now for next year’s Men’s World Cup tournament, taking note of consumer trends and popular items for the games.”

Access Hospitality also reports a 2,061% increase in searches for pubs and bars to watch the game on DesignMyNight on the day following Tuesday’s nail-biting win.

TREASURY “COFFERS”

Get Ready

Sunday’s final is also expected to boost the treasury “coffers”, with an extra 1m pints expected to be poured as fans cheer on the Lionesses — but British pubgoers will pay over 10 times more in beer duty than their Spanish counterparts.

ACCESS HOSPITALITY RECOMMEND THE FOLLOWING FOR ENSURING YOUR PUB, BAR OR RESTAURANT IS READY FOR THE BIG GAME:

New figures from the British Beer and Pub Association (BBPA) estimate that the final alone will generate around £500,000 in duty alone for HM Treasury, while Spain would pay just £48,000 for the same volume of sales.

The pub sector has enjoyed a sales boon this month, with days of sunny weather and a packed live sports schedule including Women’s Euro’s, Wimbledon finals, test cricket and rugby internationals all driving sales across pubs and bars.

BEER DUTY However, sector leaders once again warn that rising costs and international tax disparities are threatening the long-term competitiveness of the UK’s beer and pub sector “The pub has forever been regarded as a home away from home, especially for sports fans, so it’s no surprise that people will be flocking to the pub to cheer on our fantastic Lionesses”.

“However, UK pub goers will pay over ten times more in beer duty than Spain – a totally unfair situation which highlights why Government must use the Budget to reduce beer duty.” said Emma McClarkin, chief executive of the BBPA. The UK pays the fourth-highest beer duty among competing nations, almost three times the European average, and faces a raft of new business costs introduced in April, including Extended Producer Responsibility (EPR) packaging rules, increased employment costs and an increase in business rates.

Pub bookings soared 333% just TEN MINUTES after Lionesses’ semi-final win, according to data from hospitality discovery platform, DesignMyNight and Access Hospitality.

• Prep your staff Expect higher footfall and longer dwell times. Ensure you’re fully staffed across front of house, kitchen, and bar. Give staff a pre-shift briefing with game timings, key messaging, and upsell tactics.

• Check your tech Create a fan-friendly atmosphere when showing the match on big screens with the sound on, it’s best to check in advance that everything is working properly.

• Extend booking capacity Use every available space, make the most of the increased demand by opening up garden areas or function rooms with screens if you can.

• Streamline the menu and offer match-day promotions Offering a reduced or match-day menu will keep service flowing quickly. Limited-time offers entice customers as they’re caught up in the excitement, and you can also run promotions before the match to encourage early arrivals.

• Prep for post-match rush (win or lose) Have extra drinks stocked and food available after the game, especially if England wins and the crowd stays to celebrate.

4

CLH DIGITAL

Issue 274

Cultivating The Future Generation Of Hospitality And Luxury Leaders: Why Soft Skills Will Define The Difference Philippe Vignon is Managing Director of Glion Institute of Higher Education.

In an era marked by generative AI, digital transformation, and dynamic consumer values, the true differentiator in hospitality and luxury isn’t just sleek technology or cutting-edge processes, it’s the human touch. While operational efficiency remains essential, the future’s most impactful leaders in our industry will excel in soft skills: emotional intelligence, empathy, adaptability, and communication.

Recent research supports this shift. The World Economic Forum’s Future of Jobs Report highlights that despite rapid technological change, employers now prioritise soft skills, cognitive and social abilities that resist automation. Dynamic context, complex problems, and evolving guest expectations all require the uniquely human capacity to learn, adapt, and connect.

In hospitality and luxury, soft skills are more than a ‘nice to have’, they are mission-critical. They begin with humility: the ability to adopt a stance of openness and “not-knowing,” which fosters deep listening, genuine curiosity, and more inclusive leadership. Graduates of hotel and luxury management programmes like those at Glion are immersed in training not only in finance or operations, but in emotional intelligence, cross-cultural communication, negotiation, and leadership. This blend of technical and interpersonal education prepares them for roles that demand both meticulous execution and heartfelt service.

Take Gen Z: Deloitte reports that 74 % of Gen Z and 77 % of millennials expect generative AI to impact their work within the next year, and they view soft skills as more vital than ever. These emerging professionals don’t just seek functional skills: they want purpose, belonging, mentorship, and well-being in the workplace too. In hospitality and luxury, delivering meaningful human connections is the very core of our promise.

Luxury is also undergoing a generational transformation. Even before 2025, digital-native Gen Z – expected to represent 10–15% of the luxury market by now – brings new expectations around sustainability, authenticity, and values-led leadership. Luxury leaders must now lead with conviction, cultural fluency, and transparency. Qualities that come alive through sophisticated soft skills.

While technology automates routine tasks (like mobile check-ins or AI-recommended services), it’s the human who anticipates a guest’s mood, resolves tensions, or offers heartfelt recognition. AI can enhance operational efficiency, but true differentiation depends on the “hospitality vibes” humans bring. As new generations enter the workforce, it’s the balance between tech and emotional connection that will spell success.

HOW SHOULD WE PREPARE THESE FUTURE LEADERS? Embed soft skills deliberately, not incidentally. Curriculum frameworks at top institutions increasingly include emotional intelligence, negotiation, and conflict-resolution modules alongside commercial training. Practice and real-world internships, not just theory, anchor these skills in daily behaviour.

Foster lifelong learning mindsets. The World Economic Forum reports that by 2030, 39 % of core skills will change, underscoring the need for continuous reskilling and metacognitive agility. Emotional intelligence isn’t fixed; it grows through ongoing reflection and feedback loops.

Support mentorship and purposeful leadership. Gen Z and millennials are learning-focused yet driven by well-being and meaning. They seek leaders who invest in their development, mentors who not only delegate tasks, but inspire purpose and personal growth.

Champion human-first innovation. Luxury brands and hospitality operators must leverage AI and sustainability initiatives to free up time and bandwidth for high‑impact, human-centred interactions – whether crafting a bespoke guest itinerary or leading an inclusive team emerging from hybrid work trends.

At Glion, we take this seriously. Our programmes are built to balance deep industry expertise – hospitality operations, financial acumen, luxury brand strategy – with immersive training in cross-cultural leadership, emotional intelligence, and communication. Graduates learn property management and revenue analytics, but equally important: how to resolve cross-team tensions, tenderly onboard new guests, and network with authenticity.

Our upcoming Executive Education series will specifically focus on empathy-led leadership, digital literacy, and human‑centric service.

The future belongs to leaders who can harness both data‑driven insight and emotional nuance. Equally important is self-awareness, the ability to recognise one’s internal compass and act with intention rather than reactivity. As the industry grapples with automation, global diversity, and evolving consumer values, it is those with the power of empathy, influence, and ethical conviction who will redefine hospitality and luxury in the next decade.

Ultimately, soft skills are not soft at all: they’re foundational. They foster trust, build culture, drive loyalty, and embed purpose. For the next generation of hospitality and luxury leaders, mastering soft skills will be the gateway to meaningful impact for guests, teams, brands, and society at large.

Stonegate Group Celebrates Raising £70,000 For Motor Neurone Disease Association At A Recent Charity Event The Stonegate Group, is celebrating after raising £70,000 for the MND Association through a charity day, taking the total raised by Stonegate for the cause to more than £700,000.

The charity day, which took place at The Grove hotel in Watford, saw suppliers and Stonegate colleagues come together to support the Association while giving generously to help fund research, provide care and support for those suffering with the disease.

On the day, teams of four took on the renowned golf course at The Grove, with suppliers and Stonegate colleagues donating to sponsor holes and take on the ‘Beat the Pro’ competition on hole four.

The competition, which saw colleagues take on local professional, Dan Allison, in a one-shot shootout in exchange for a donation to the Association, helped further increase the total raised.

However, only nine of the 116 playing could beat Dan, with one of the nine achieving perfection with an unforgettable hole in one, winning a huge £2,000 cash prize, which he generously donated.

A charity raffle, with prizes kindly donated by suppliers such as hospitality Premier League tickets and VIP concert tickets were up for grabs and helped boost the money raised even higher, completely surpassing expectations.

The money raised marked a significant milestone for the partnership between Stonegate Group and the

MND Association with this monumental effort seeing the funds raised since the beginning of the partnership reach over £700,000, helping improve countless lives of those living with motor neurone disease (MND) – a terminal, neurological condition which affects more than 5,000 people in the UK at any one time.

Nick Marks, Group Commercial Director at Stonegate Group, said: “We’re delighted to have raised a huge £70,000 at our recent charity day at The Grove, we truly appreciate everyone’s generosity in donating to such a worthwhile cause, with the money raised set to help so many people across the nation.

“I’d also like to extend a massive thank you to all our suppliers and colleagues that attended our charity day, they were more than willing to donate raffle prizes and put their hands in their pockets to help those living with MND.” To commemorate the success of the day, Pete Collins, the MND Association’s Senior Corporate Partnerships Development Executive, posed for a photo with Nick Marks to celebrate the occasion.

Pete said: “We are so grateful to everyone at Stonegate Group who has done so much over the past 3 years to support our work. As well as helping us to improve access to care and provide support and information, the money raised gives our community hope for the future as it helps to fund important developments in MND research. For people living with MND and their families support like it means everything.”

Issue 274

CLH DIGITAL

5

Summer Set For Record-Breaking No And Low Beer Sales, BBPA Statistics Show June and July have become two of the most popular months for No and Low beer sales, new British Beer and Pub Association figures show.

will give consumers extra options if they wish to moderate and boost economic growth.

In 2024, the equivalent of 27 million pints of No and Low beer were sold, up from 23 million in the same period in 2023, and 20 million in 2022. This equates to a staggering 35% rise in just two years.

Emma McClarkin, CEO of the British Beer and Pub Association, said that: “Few things beat a crisp pint in a sunny pub garden and, as ever, the sector has been working hard to make sure there’s a choice for everyone.

This summer is predicted to be a record, with June and July sales of No and Low beer estimated to increase by 20% to the equivalent of 33 million pints.

“No and Low popularity is booming, and brewers and pubs have responded to this by creating and serving up great new options which help people choose moderation, if they wish.

The BBPA said the boom has been made possible by the sector adapting to trends and producing more No and Low options than ever before, which helps public health goals.

“Government has heard our calls and taken a progressive approach by consulting on no-alcohol alcohol descriptions.

“Changing the no alcohol definition to 0.5% will open the door to greater investment, means we are on par with international markets, and more options for people who choose to moderate – everyone

Despite this, the BBPA said that the current UK definition of low alcoholic beer is severely limited by the UK’s restrictive definition.

Currently, an ‘alcohol free’ beer must be below 0.05% ABV, which limits what British brewers can make. This is in contrast to many other countries, who define alcohol free as a marginally higher 0.5% ABV. If Government matches the thresholds, UK brewers will be able to invest in more No and Low beers, which

wins.”

The leading trade body found that No and Low alcohol beer is the sector’s biggest growth category across the UK, with volume growth of 750% since 2013.

Langham Pink Run Unites People Across Ten Cities For Global Charity Initiative Langham Hospitality Group (LHG) recently concluded its inaugural Langham Pink Run, a global series of charity walks and sprints blending wellness, connection and giving.

Launched to mark the 160th anniversary of LHG’s flagship brand, The Langham Hotels and Resorts (“The Langham”), the initiative brought together more than 1,600 participants – all clad in The Langham’s signature pink – to raise proceeds and awareness for eight charities focused on health, education, or environmental causes.

“The Langham Pink Run was more than a tribute to our past – it was a reflection of who we are today,” Langham Hospitality Group CEO Bob van den Oord said. “We’re incredibly proud to have united people around causes that truly matter, through a programme that clearly

showcases what The Langham’s culture is all about: bold steps, shared purpose, and lasting impact.”

From the picturesque East Coast Boardwalk in Hong Kong to Sudirman Avenue in Jakarta, Clapham Common park in London, Central Park in New York, and the Royal Botanic Gardens in Melbourne, Pink Run events were held across 10 of the many gateway cities that are home to one of The Langham’s hotels.

Event participants, which included hotel guests, colleagues, and local community members, each received a specially designed pink jersey, a commemorative medal and the opportunity to earn 16,000 Award Points and a Diamond Tier upgrade under LHG’s Brilliant by Langham loyalty and experiences platform.

6

CLH DIGITAL

Issue 274

Commercial Leases: What The Government’s Ban On Upward-Only Rent Reviews Could Mean For You Article by Abdi Ebrahimi, Commercial Property Development Partner at law firm Harper James (https://harperjames.co.uk/) The Government has announced plans to ban upward-only rent reviews in commercial leases – a move that’s been especially welcomed by the hospitality sector, where businesses have long struggled under rigid lease terms and escalating rents. But what does this proposed change mean for tenants already in leases, or those negotiating new ones?

Whether you're a growing business looking for your next premises or already tied into a long-term lease, it’s important to understand the implications of these changes, the risks that remain, and what you can do to protect your business.

What are upward-only rent reviews?

Upward-only rent reviews mean that, at agreed review dates (often every 3 to 5 years), the rent can only stay the same or increase – even if market rents have fallen.

These clauses have traditionally favoured landlords, providing certainty over income. But for tenants, particularly in sectors like hospitality and retail, where margins are tight and trading conditions unpredictable, they can create a long-term financial burden.

WHAT’S CHANGING?

the lease term.

ORIGINAL TENANT LIABILITY: NO LONGER AUTOMATIC, BUT STILL RISKY The Government has also reaffirmed that “original tenant liability” – where the first tenant remains liable for lease obligations even after assigning the lease to someone else – is no longer automatically included in new leases.

However, landlords can (and often do) insist on alternative protections such as: • Personal guarantees from directors • Rent deposits • Authorised Guarantee Agreements (AGAs) – which reinstate liability if the incoming tenant defaults So while “original tenant liability” may not be named, tenants should be cautious. Taking on or assigning a lease can still expose your business (or you personally) to future liabilities unless these are carefully negotiated and limited.

PITFALLS TO WATCH OUT FOR WHEN TAKING ON A LEASE Leases are long-term commitments with financial and legal implications that can trip up even the most experienced business owner. Common pitfalls include:

While we’re still awaiting detailed legislation, the Government has confirmed its intention to ban upwardonly rent reviews for new commercial leases. This means that rent reviews will need to be more flexible, potentially allowing for market-adjusted increases or decreases.

• Ignoring break clauses: Missing the fine print on how and when you can exit a lease can leave you stuck for years.

The keyword here is new. If you already have an upward-only rent review clause in your lease, this change won’t apply retrospectively unless specifically legislated.

• Underestimating repairing obligations: “Full repairing” leases can leave tenants responsible for major structural repairs, even in older buildings.

WHAT DOES THIS MEAN FOR: EXISTING LEASEHOLDERS

• Not documenting incentives properly: If your landlord offers a rent-free period or contribution to fit-out, make sure it's in writing.

If you’re already signed into a lease with upward-only rent reviews, unfortunately, this change won’t impact your current agreement unless renegotiated. You’ll still be tied to the review mechanism already in place.

• Assuming liabilities end with an assignment: Even after leaving the premises, you could be on the hook for rent if the incoming tenant defaults – unless your legal team has negotiated otherwise.

That said, this announcement could strengthen your negotiating hand if you're seeking a lease variation or extension, especially if your landlord is looking to retain you as a tenant in a challenging market.

FINAL THOUGHTS

TENANTS NEGOTIATING A NEW LEASE If you're taking on a new lease, now is the time to push for more tenant-friendly rent review clauses – ideally based on open market rent or RPI (Retail Price Index) increases with caps and collars. Even once the ban is in force, it’s important not to assume landlords will remove all upward-only mechanisms automatically. Clauses can still be framed to benefit landlords in practice.

Early legal advice can help you secure fairer, more flexible terms, potentially saving you significant sums over

• Failing to cap service charges: Open-ended service charges can result in unexpected annual costs.

These proposed changes are a step in the right direction for tenants, particularly in sectors hit hardest by high overheads. But don’t rely on legal reforms alone. The fine print still matters, and landlords will look for other ways to protect their income.

Getting specialist legal advice before you sign can help you avoid hidden liabilities, improve your negotiating position, and ultimately save your business money.

If you're considering a new lease or need help reviewing your current terms, our team of commercial property lawyers can support you with clear, practical advice tailored to your business.

Hull Community Pub Reopens Following Almost £300,000 Makeover The Drake on Bodmin Road in Bransholme, Hull officially reopened last Thursday 10th July following a transformational investment of almost £300,000.

The pub is part of Proper Pubs, the award-winning community wet-led operator division of Admiral Taverns, which operates more than 200 pubs across England, Scotland and Wales.

The pub officially reopened to the community on Thursday 10th July and celebrated with an exciting evening of live entertainment, karaoke and a performance from local singer, Alex from Venus.

Mike Lincoln, Operator of The Drake, said: “I’m delighted to have taken over The Drake and it’s great to see the fantastic results of the refurbishment. The pub looks amazing, and the opening night was a huge success with lots of great feedback and satisfied customers!

I’d like to take this opportunity to thank Proper Pubs for all the support the team has provided throughout this exciting journey, and I look forward to what the future holds for this terrific community pub.”

On top of the drink’s selection, Mike will host a busy schedule of entertainment including regular live music, DJ nights, pool and darts teams, games clubs, karaoke evenings, and quizzes to further bring local residents together. In addition, the operator is hoping to support all aspects of community life by collecting food to donate to the local foodbank as well as raising money to have a lifesaving defibrillator installed. Going forward, Mike plans on running fundraising events for local charity, Downright Special, a cause dedicated to supporting children and young people with Down syndrome.

Matthew Gurney, Operations Director for Proper Pubs, said: “We are delighted to welcome Mike to The Drake and that opening night was such a success! His knowledge and passion for the local community, combined with having spent so much time in the area when he was growing up, makes him a fantastic, valuable addition to the pub.”

On behalf of myself and the Proper Pubs team, we wish Mike all the best with his future plans!”

Issue 274

CLH DIGITAL

7

Mental Health Crisis Deepens In Hospitality Sector As Burnout And Understaffing Hit Alarming Highs Almost half of respondents say they have a poor work/life balance, and of those, two in three (62%) junior hospitality employees say burnout is just part of the job, reveals a new study from leading UK charity Hospitality Action.

The charity’s annual Taking the Temperature mental health and wellbeing survey, conducted in June 2025, also uncovered that among those citing a poor work/life balance and experiencing burnout as a daily reality, three in five (61%) reported experiencing a mental health issue in the past year, further highlighting the serious toll on individual wellbeing.

When asked to identify the top three workplace challenges affecting wellbeing in the workplace, under-resourcing and understaffing emerged as the primary issue, cited by 57% of respondents – a staggering 21% increase compared to 2024. High expectations and excessive workloads followed at 52% (up from 43%), whilst work/life balance concerns were raised by 50% (up from 45%), reinforcing that conditions have deteriorated over the past year. Mental health is now cited as the third most common reason for absence from work Whilst it is widely recognised that the hospitality industry has made notable progress in recent years around mental health awareness, training and employee support, the rate at which the mental health crisis is escalating continues to outstrip the speed of the response, highlighting the urgent need for further action. Although twothirds (66%) agree that their workplace has created a working environment where mental health can be openly discussed, there remains a concerning ‘lost third’ for whom there is no clear support, and 63% remain concerned that vocalising a mental health challenge could negatively impact their progression, consistent with 2024.

Encouragingly, three-quarters of respondents (78%) now feel more comfortable compared to five years ago discussing a mental health concern – a 21% rise compared to five years ago – positively indicating that stigma around the issue is decreasing. This shift is further reinforced by nearly nine in ten (89%) managers prioritising listening as their first step in supporting team members, with three quarters (75%) recognising the value of being able to signpost staff to an Employee Assistance Programme (EAP) for help and support, up from 67% last year. However, with so much resting on management, 55% of respondents called for more management training to help leaders better support their teams and identify mental health concerns early.

Crucially, the survey also revealed another challenge: those at the top are struggling too. Long hours, staffing shortages and ongoing cost-cutting pressures are taking a toll — showing that wellbeing must be a priority at every level of an organisation.

Mark Lewis, Chief Executive at Hospitality Action said: “In many respects, these findings tell a tale of two halves. On the one hand, we must applaud the industry for its concerted efforts and investment to support the mental health and wellbeing of our colleagues. But there’s still work to be done, as proven by the record number of calls to our helpline this year, with the vast majority citing mental health issues.

“It’s clear that there remains a significant gap between policy and practice, with a disconnect between what employers believe they are delivering, and what employees actually experience. Whatever good is being done, the negative factors continue to outweigh. With 69,000 jobs lost since the National Insurance hikes in April the pressure on those remaining is already evident, and safeguarding the wellbeing of our remaining workforce has never been more vital.”

8

CLH DIGITAL

Issue 274

Zeroing In On Zillennials With Advanced Fraud Protection

By Aviram Ganor is General Manager a global travel ticketing company at Riskified “Zillennials,” the microgeneration caught on the cusp between millennials and Gen Z, pose a distinct demographic challenge for brands and businesses of all kinds.

•

•

Having witnessed the shift from analogue to digital and come of age alongside the rise of the internet, Zillennials are young enough to feel at home in the digital realm yet old enough to remember life before it.

They have more disposable income and freedom than both their younger peers and their elders with young children, but are more digitally savvy than their older counterparts.

So, why exactly is this small demographic slice so relevant to the hospitality sector?

With their financial independence and freedom from familial responsibilities, Zillennials are prepared to spend money on experiences and adventures. This, combined with a penchant for loyalty programs, makes them some of the most valuable customers for the travel industry.

However, Zillennials also place a high priority on account security and data safety, posing a problem for hospitality businesses, which are notoriously susceptible to fraud. Between cross border payments, digital bookings, loyalty systems, and the sheer volume of customer data, the systems and operations that define the hospitality industry offer a plethora of opportunities for modern day fraudsters. In the UK alone, holiday booking scams involving hotels cost victims over £11 million in 2024.

For all their willingness to spend the dough, Zillennials demand a perfect online experience. If their payment is wrongly declined, they won't call customer service; they'll just leave and book with another brand.

Hospitality businesses — hotels in particular — can’t afford to lose the loyalty of their increasingly valuable Zillennial customers.

With an estimated £28B on the line in attempted fraud this year alone, they must bolster the security of digital bookings and adopt a strategy that enables them to balance seamless customer service with proper safeguards to protect even their most cautious, skeptical clientele.

COMMON HOTEL SCAMS There are a number of ways fraudsters try to rip off hotel customers. Zillennials’ spending habits, as well as proclivity to join loyalty programs, places them squarely in fraudsters’ crosshairs.

Targeting higher end of luxury establishments is a common practice due to the attention and value these businesses place on customer experience & satisfaction. A high price tag leads patrons to let their guard down, but poorly protected booking and payment systems are equally insecure, no matter how soft the sheets are.

Criminals employ several tactics. Some steal hotel-brand gift cards to resell for a profit. A more advanced threat is Account Takeover (ATO), where criminals hack into the accounts of customers who have racked up loyalty points — rather than stealing money outright, criminals will use those loyalty points to get deals and discounts which they can resell at full price.

Hackers will also infiltrate the booking or customer service platforms, contact customers while posing as the establishment, and scam them.

These scams can easily erode customer trust in otherwise well-run businesses. When a business is the target of fraud, it hurts future business and customer loyalty, well beyond the immediate financial impact — 64% of fraud victims of data breaches reported that the incident negatively impacted their perception of the brand in the long run.

THE KEY TO KEEPING ZILLENNIALS SAFE (AND COMING BACK) To appeal to Zillennials, hotels must adopt payment platforms that ensure secure transfers and data protection, including advanced encryption technologies for digital payments systems and ensuring compliance with PCI-DSS (Payment Card Industry Data Security Standard).

AI and data solutions are helping hospitality providers ensure they can adopt and support robust fraud prevention options. Platforms that harness machine learning can detect patterns of booking behaviour and flag suspicious activities, weeding out fraudsters in real time while protecting legitimate customers and reassuring them their payments are safe.

Identity and authentication are another area where the hospitality sector must work hard to prove the strength of their security measures. Due to Zillennials’ reliance on digital payments, hotels should ensure they have multi-factor authentication and digital ID verification, using biometric scans or government issued IDs.

ZILLENNIAL TRAVEL EXPERIENCE Appealing to the Zillennial microgeneration isn’t just about keeping customers safe and happy today. It’s about preparing for a future where scammers will become even better at committing fraud in an increasingly digital world.

By focusing on the specific Zillennial travel experience — one with a digital focus where data security, transactional seamlessness, and fraud protection are as important as the experiences themselves — the hospitality industry will protect their customers and their bottom lines.

After all, confident, comfortable travellers don’t just spend more money; they enjoy their stay more, come back more often, and become the loyal, high-value customers that build a profitable business for years to come.

Toque d’Or 2025 Winners Send Inspiring Message To Industry After Prize Trip To Italy The 2025 Nestlé Professional Toque d’Or winners have urged operators to nurture young talent and create better career opportunities in hospitality, after returning from their culinary trip prize to Italy.

Tom and Katie said education, service and quality of ingredients are key to creating better experiences in hospitality. The trip, which involved visiting the San Pellegrino manufacturing plant, the Starbucks Reserve Roastery and the famous Acqua Panna estate, is part of the competition’s ethos to help students bridge the gap between the classroom and industry.

Tom Brassington, BOH Winner said: “Hospitality operators have a big role to play in shaping the careers of students and young industry professionals. As I reflect on this trip and the Nestlé Professional Toque d’Or experience as a whole, it’s clear how a combination of high standards, great ingredients and a passion for service can turn ordinary moments into something unforgettable. I’ve learned so much, and as someone looking to kickstart my professional career, I can only encourage other hospitality businesses to invest in young talent and help build a brighter future for our industry.”

Katie Blundell, FOH Winner said: “You need a combination of education and real-world experience to be able to truly learn, grow and develop. Nestlé Professional Toque d’Or helped me understand the level of professionalism expected in our industry, and this trip bought that ethos to life.

Experiencing the true art of hospitality – where service and ingredients come hand-in-hand – has been incredibly inspiring. I’d love to see more businesses opening their doors to students and young professionals – it’s how we raise standards and inspire long-lasting careers.”

Over the course of the six days, the duo journeyed from Milan to Florence and into the heart of the Tuscan countryside where they experienced Italian culture, cuisine and craftsmanship at every turn.

Their trip began in Milan with a behind-the-scenes tour at the San Pellegrino manufacturing plant, which produces more than one billion bottles of water per year. As well as learning about how its water is canned and bottled, Tom and Katie learned about the importance of quality control and labelling, which also forms part of the production process.

Later that day, the winners enjoyed a fine dining lunch at Bigio Restaurant in San Pellegrino Terme and an unforgettable multisensory dinner at Sensorium in Milan.

Their exploration of global brand innovation continued the next day at the Starbucks Reserve Roastery. As part of their tour, Tom and Katie were guided in the preparation of singleorigin coffee using four different brewing methods, including Cold Brew, Chemex, French press and Siphon. This experience demonstrated how the same coffee can convey very different sensations based on how it is prepared.

They also watched the manufacturing team transform green beans of arabica coffee into aromatic cups of brewed coffee, in a fascinating bean-to-cup process.

The duo were then treated to an aperitif on the rooftop terrace at The Roof Milano, taking in sweeping views of the city, followed by dinner at Sidewalk Market – a venue known for its modern take on traditional cuisine.

From there, Tom and Katie travelled by train to Florence.

One of the key highlights of their trip included an unforgettable visit to the Acqua Panna estate, located in the rolling hills of Tuscany. Here, Tom and Katie toured the natural spring site and learned about the water’s unique mineral journey through the Apennine Mountains. Lunch followed at traditional Tuscan restaurant Cosimo De Medici, where they tasted local dishes and delved into the region’s food philosophy rooted in simplicity and seasonality.

Dinner that night was at Saporium Firenze, a Michelin-starred restaurant known for its farm-to-fork approach and innovative interpretations of classic Italian dishes.

The final full day took them deep into the Tuscan countryside for a vineyard tour and cooking class with an authentic Italian food and drink experience held on a working family-run farm. Under the guidance of local chefs, Tom and Katie picked fresh ingredients, made pasta from scratch and tasted wines grown on the estate, gaining new skills and a deeper understanding of Italian food culture.

Katya Simmons, Managing Director of Nestlé Professional UK&I, said: “Nestlé Professional’s Toque d’Or is about helping young hospitality talent build their confidence, grow professionally and experience the breadth of careers our incredible industry has to offer.

Every year we’re amazed by the talent coming through, and Tom and Katie are no exception. This trip to Italy gave them a real taste of hospitality excellence – from global brands to grassroots cooking – and we can’t wait to see where their careers go next.”

Issue 274

CLH DIGITAL

9

UK Food Inflation to Peak at 5.1% in 2025, Warns IGD IGD’s latest Viewpoint report, UK Food Inflation Forecasts 2025–2027, warns that retail food inflation is set to peak at 5.1% in late summer 2025, significantly outpacing general inflation.

underscoring a clear prioritisation of food shopping over other categories.

Businesses should adapt to shifting customer behaviours by offering value, convenience, and memorable experiences to attract customers and drive growth.”

This rise is expected to place further pressure on both households and businesses, as the UK economy continues to grapple with sluggish growth and persistent price pressures.

As these patterns emerge, a deeper polarisation is becoming evident among shoppers. One in four (25%) expect their financial situation to worsen in the year ahead, with this figure rising sharply to 41% among lower-income households – a ten-point increase since May 2024. In contrast, only 11% of higher earners now expect to be worse off, a decrease of five points.

Looking ahead to 2027, the report offers cautious optimism, forecasting a gradual decline in food inflation to 1.8% by mid-2027. However, the near-term outlook remains challenging, with inflationary pressures fuelled by a potent mix of regulatory costs, extreme weather events, and global commodity volatility.

While financially secure consumers remain open to treating themselves through premium dine-in experiences and impulse buys, innovation is increasingly being driven by Gen Z, whose curiosity for new cuisines and novel formats is opening up fresh opportunities for businesses to engage and develop new offerings within the food sector.

Michael Freedman, Head of Economic and Consumer Insight at IGD, comments: “Amid economic uncertainty, shoppers are cautious with their finances, increasing private label purchases while reducing impulse and indulgence buys.

We identified only 29% of consumers plan to cut back on grocery spending, suggesting many have already tightened their budgets and have little room to cut back further.

“Instead, shoppers are more likely to look for savings on discretionary purchases like clothing and eating out,

IGD’s report calls on retailers, manufacturers, and policymakers to stay closely attuned to shifting consumer behaviours, particularly around value, convenience, and experience, as they navigate the road ahead.

Government Extension To Licensing Hours Continues As Lionesses Progress To Final Following England’s 2–1 comeback against Italy in the semi-final, the Government has confirmed a temporary extension to licensing hours across England and Wales for the UEFA Women’s EURO 2025 final on Sunday, 27 July.

This move follows a contingent Licensing Hours Order under Section 172 of the Licensing Act 2003, marking the final as an occasion of exceptional national significance.

The Home Office consulted widely, with strong support from stakeholders including the LGA, UKHospitality, and the Institute of Licensing.

THE EXTENSION ENTAILS: • Licensed premises normally permitted to sell alcohol until 11pm may now remain open until 1am** on the night of the final.

Kate Nicholls, Chief Executive of UKHospitality, said:

• The extension applies only to on-site alcohol sales—it does not cover takeaway alcohol, food sales, regulated entertainment, or latenight refreshment.

“The pub is the best place to watch the Women’s Euros and I’m pleased the Government will extend licensing hours.”

“The success of the Lionesses, in particular, has captured the heart of the nation and I know communities will be flocking to the pub to cheer on England!”

• Premises must already be licensed until 11pm to benefit; those closing earlier are not eligible for the extended hours.

Scan below to see how the Landlord of the King’s Head in Carlisle is using his Lincat CIBO+. Speed up service. Expand your menu. Cut down on waste — all without extra sta昀.

Discover what the Lincat CIBO+ could do for your business.

Scan here to see the video

www.highspeedovens.co.uk 01423 321 800

10

CLH DIGITAL

Issue 274

Investor Appetite For UK Hotels Amid A Resilient Market, Christie & Co Report Reveals Business property adviser Christie & Co has today launched its Hotel Market Review 2025, which provides insights on demand, profitability and trading performance, the impact of global tourism shifts, and distress and insolvency trends in the hotel market, as well as an outlook for the rest of the year.

The report notes that, despite the persistent headwinds of the global economy, politics, and national cost pressures, the sector continues to demonstrate resilience, with the UK maintaining its appeal as a ‘safe haven’ for investment.

Hotel owners and operators who strategically focus on cost control, active asset management, and operational innovation, will navigate these challenges and continue to perform well.

TRADING & PROFITABILITY The report reveals that the hotel performance landscape has been mixed since the start of the year. According to Hotstats figures for May 2025 YTD, London experienced a 2.4% year-on-year decline in RevPAR, driven by softening of ADR amid heightened price sensitivity and intensified market competition.

TRANSACTIONAL ACTIVITY & OUTLOOK Last year marked the strongest year for UK hotel transactions since 2018, with volumes exceeding £6.6 billion – 3.5 times higher than in 2023. In H1 2025, activity saw a marked slowdown, with London recording about a fifth of the £1.7 billion recorded in 2024 over the same period, which was boosted by a portfolio-led surge in investment. Regional UK markets saw £758 million in H1 2025, raising the share of domestic investment sharply to 48% of volume.

GLOBAL TOURISM SHIFTS The report explores the potential impact of geopolitical movements at the start of the year on tourism flows. After a period of boosted spending power for American travellers, the proposed US tariffs on Chinese imports may further reduce inbound travel from the US and China. The report also emphasizes the UK market’s reliance on European and domestic travellers who may also be impacted by measures such as the recently introduced ETAs and possible hike in tourism tax depending on the hotel segment and purpose of travel.

DISTRESS & INSOLVENCY

However, regional UK markets witnessed a more contained erosion of RevPAR, with some healthy growth led primarily by ADR, including York, Liverpool, Southampton and Edinburgh.

Labour costs have risen, following April’s increases to employer’s National Insurance contributions and a 6.7% Minimum Wage hike, disproportionately affecting select-service hotels, although the full impact of these measures remains to be seen. Utility costs have however declined by over 4.5% year-todate, thus offering some relief, while still carrying some uncertainty in connection with international trade and the current geopolitical environment.

These forces contributed to a setback in GOPPAR, down 9.1% year-on-year over the same January to May period in London, and 6.7% regionally.

However, these headwinds may benefit the industry in the medium-term, by calling for hotel operators to show ingenuity and agility, identifying opportunities to drive incremental ancillary revenues and challenging operational efficiency to help preserve profitability.

While the sector has proved its resilience in recent years, the report reveals a rise in consensual and insolvent distress hotel sale mandates Christie & Co has been instructed on. Rising labour and energy costs, creditor actions, and persistently high interest rates remain key distress drivers, and with inflation forecast at 3.1% in 2025 and RevPAR growth expectations rather in the range of 1.5%3.0% depending on markets, financial pressure is expected to persist.

Pierre Ricord, Head of Hotel Consultancy at Christie & Co, said,“As we pass the midpoint of the year, our Hotel Market Review highlights that the UK hotel sector continues to demonstrate extraordinary resilience and adaptability, even in the face of growing complexity across global tourism and funding conditions. Investor appetite remains strong, particularly in regional markets where operational models align with cost pressures and evolving guest demand.”

To read the Hotel Market Review 2025, click here: https://www.christie.com/sectors/hotels/hotel-marketreview-2025/

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.

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 trophy, £1,000 in vouchers and a celebratory meal for family and friends in

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.

Oakman Inns Enters Administration as Upham Group Acquires Majority of Estate The hospitality industry has been dealt another significant blow following the administration of Oakman Inns and Restaurants Limited and its development arm Oakman Dev Limited on Monday, July 21st.

The move has resulted in immediate site closures and job losses, while also triggering a substantial acquisition that will reshape the premium pub landscape.

PwC’s restructuring specialists Ross Connock, Mark James Tobias Banfield, and Tom Crookham have been appointed as joint administrators to oversee the process. The administration has led to the immediate closure of six trading locations, resulting in 159 redundancies across the affected sites.

PwC said Oakman Inns was an “operator of a high-quality portfolio of pubs and restaurants, across southern and central England”.

It added challenging conditions, such as the Covid pandemic which led to closures and “restricted trading”, meant the company had to take out “additional borrowings to stabilise the business and preserve its operational footprint”.

However, in a move that provides some stability to the sector, Upham Group has successfully acquired the majority of Oakman’s portfolio.

The acquisition encompasses 13-14 operational sites, effectively doubling Upham’s current estate and estab-

lishing the group as a more significant player in the premium pub market.

Kevin Todd, Executive Chairman of Upham Inns, expressed enthusiasm about the acquisition, highlighting the strategic value of Oakman’s established operations. The deal extends Upham’s geographical reach beyond its traditional southern strongholds in Hampshire, Winchester, Warminster, and Ascot, providing access to prime locations across the Midlands and South East.

The expanded portfolio will comprise 28 locations, representing a significant scaling opportunity for Upham Group. Todd emphasized the quality of Oakman’s team and operational standards as key factors in the acquisition decision, suggesting confidence in retaining existing staff and maintaining service levels across the acquired sites.

The administration marks the end of an 18-year journey for Oakman Inns, which began when founder Peter Borg-Neal opened the flagship Akeman pub in Tring in 2007. The group had grown to operate approximately 30 rural and suburban establishments across England, employing over 1,600 people at its peak.

The Berkhamsted-based operation had established itself as a notable presence in the premium pub sector, focusing on countryside and suburban locations that appealed to both local communities and destination diners. The group’s development arm, Oakman Dev, had been instrumental in expanding the portfolio through strategic site acquisitions and refurbishments.

Issue 274

CLH DIGITAL

11

Hospitality & Leisure Benefits From Return-To-Office Barclays Business Prosperity research into the performance and outlook of the Hospitality and Leisure (H&L) sector reveals that business optimism has been buoyed by after-work footfall increasing due to workers returning to the office.

entertainment has increased 17.3 per cent since January 2020, while spending on entertainment and travel has consistently outpaced retail in the past four years.

In an attempt to expand their offerings, four in five (83 per cent) H&L businesses are investing in consumer experiences. Of this group, 52 per cent are implementing tech to make their offering more experiential, and 51 per cent are introducing competitive socialising. Almost half (46 per cent) say revenue has increased due to this investment.

Two fifths (41 per cent) have noticed an increase in post-work footfall in the last year while a third (35 per cent) report that weekday lunchtimes have become busier.

A further 37 per cent have also noticed an uptick in “bleisure” activities, where customers combine business with leisure, highlighting an evolving trend that is contributing to a rise in spending.

CHALLENGES REMAIN Despite many H&L businesses feeling confident in their ability to grow over the next twelve months, challenges that remain amidst the current economic backdrop include energy costs (34 per cent), tax costs (34 per cent) and tariff increases (30 per cent).

While overall consumer spending has remained muted in many sectors amidst the rising cost of living, the H&L sector has continued to perform strongly, outpacing growth in other non-essential categories since April 2021.

EXPERIENCE ECONOMY TAKES CENTRE STAGE Increased footfall is combined with an ongoing shift of consumers prioritising spending on events and entertainment over material goods, commonly known as the “experience economy”.

One in four UK consumers (24 per cent) plan to spend more on memorable experiences and events this summer compared to last year, and 63 per cent would rather talk about something they did than something they bought.

These insights are supported by Barclays Consumer Spend data which shows that average monthly spend on

To help mitigate macro business pressures and boost sales two fifths of H&L businesses (40 per cent) are making use of special offers and promotions, 36 per cent are expanding distribution channels, and 26 per cent are extending their opening hours.

Rich Robinson, Head of Hospitality & Leisure at Barclays, said: “Hospitality and Leisure businesses are benefitting from increased footfall as more workers return to the office which, combined with the rise of the experience economy, is contributing to optimism for future growth prospects.”

“It’s no longer just a trend that consumers are choosing memories over material goods – our data shows it’s a fundamental shift in how they determine their financial priorities. Hospitality and Leisure businesses are able to capitalise on this and play to win by delivering unforgettable experiences for customers.”

National Pubwatch Urges ‘Partnership Working’ To Improve Safety Of Women In Night-Time Economy National Pubwatch has urged the Government to work with local Pubwatches to help tackle predatory behaviour against women in the night-time economy.

urge the police to work with local pubwatch schemes to identify and target perpetrators.

“Our own latest research has found that pubwatch schemes are key to reducing alcohol-related crime and improving the safety of the evening economy.”

The call comes as it was revealed that the Government is funding three police forces to tackle predatory behaviour against women in the night-time economy through its Project Vigilant.

The research, conducted by Leeds Beckett University and supported with funding from JD Wetherspoon and Diageo, showed that 86% of licensees, staff, police and those working within organisations such as local authorities, believe that Pubwatches help to create safer drinking environments.

Project Vigilant is being trialled by Thames Valley Police alongside some other forces across the country. It involves specially trained officers patrolling nightlife hotspots to tackle predatory behaviour against women. The latest initiative will also support the trial with new tools including trained sniffer dogs to detect drugs commonly used in spiking.

National Pubwatch chairman Steve Baker OBE, said: “We welcome news that the Government is taking the safety of women in the late-night economy seriously. We would

Over half (53%) of those surveyed stated they had actually witnessed a decrease in alcohol-related disorder and anti-social behaviour since the introduction of a Pubwatch scheme. Importantly, over two-thirds (68%) agreed that Pubwatch activities increased staff, customer and community safety.

BrewDog Implements Strategic Bar Closures Amid Challenging Market Conditions The Aberdeenshire-based brewing company BrewDog has confirmed plans to close ten of its UK bar locations as part of a comprehensive strategic review designed to refocus the business on higher-performing venues.

BrewDog has initiated a formal consultation process with all affected employees, which will run for a minimum of 14 days in accordance with employment legislation. Approximately 100 jobs are understood to be at risk across the ten locations.

Chief Executive James Taylor announced the closures through The Shareholders Forum, outlining a new direction that prioritises what the company terms “destination hubs” and “community bars” over underperforming sites.

The company has indicated its intention to redeploy as many affected team members as possible within its remaining bar network. For those unable to secure alternative positions within the group, comprehensive outplacement support and wellbeing services will be provided.

The closure programme affects several significant locations in BrewDog’s development story. The Aberdeen venue on Gallowgate, which holds particular historical importance as the company’s original bar concept, will cease trading alongside the Camden site that marked the brand’s first London presence.

The closure announcement follows recent leadership changes at BrewDog. James Taylor was appointed Chief Executive Officer in March 2025, alongside Lauren Carrol as Chief Operating Officer, following the departure of James Arrow who stepped down for personal reasons.

In June 2025, BrewDog reported a return to profitability for the first time since 2021, with adjusted earnings before tax of £7.5 million, suggesting the business had been implementing recovery measures prior to the current restructuring.

THE COMPLETE LIST OF AFFECTED VENUES INCLUDES:

• Shoreditch, London

• Aberdeen (flagship Gallowgate location)

• York

• Brighton

The closures were attributed to size, location and other limiting factors alongside continued challenges facing the wider UK hospitality industry such as rising costs, increased regulation and economic pressures.

A BrewDog spokesperson confirmed the company’s continued commitment to its bar division, stating that significant long-term opportunities remain within the market despite current challenges. The spokesperson emphasised efforts to minimise the impact on personnel while positioning the business for sustainable growth.

Taylor emphasised that the decision represents a proactive strategic shift rather than a reactive response to current market difficulties. The move aims to concentrate resources on venues with stronger commercial prospects and growth potential.

The closures are expected to be completed within the coming days, with affected venues ceasing trading once the consultation process concludes and final arrangements are confirmed for affected staff members.

• Camden, London • Dundee • Leeds North Street • Oxford • Sheffield • Shepherds Bush, London

12

CLH DIGITAL

Issue 274

Gen Z & Millennials Want Immersive Dining Experiences: Trend Takeaways for Chefs Experiential dining is nothing new. It was even parodied on a recent episode of The Simpsons, which famously predicts the future. Still, immersive dining experiences are making a comeback in a big way, and data on younger generations provides some insight on why this is set to be an important trend to watch. With a new wave of consumers having grown up watching Chefs’ Table, what should chefs know about tapping into the value of the experiential dinner?

A BRIEF HISTORY OF IMMERSIVE DINING Curated, creative, and often downright scientific, high-concept experiential dining has arguably always been a part of haute cuisine. But putting a name to immersive menus involving all of the five senses found wider acceptance during the 2010s. Chefs started to think off-the-plate to manipulate the perception of flavor, set themselves apart, and experiment to tell their story.

The popularity of multi-sensory dining owes in large part to the emergence of the science of neuro-gastronomy, which has helped unravel the complex multi-sensory brain processes that create the range of flavors we experience when eating and drinking. According to neuroscientist Gordon M. Shepherd, our appreciation of what is in the mouth is created by the brain. Charles Spence, Professor of Experimental Psychology at the University of Oxford and author of Gastrophysics: The New Science of Eating, shares a similar view.

“I think we all assume that taste comes from our tongues… In fact, all of your senses are involved. Everything from the color of the plate to the weight of the cutlery in your hands, from the background music to any ambient scent, as well as the lighting and even the softness of the chair you are sitting on.”

flair to multi-sensory dining experiences; the list is long and you need only Google your curious idea to see who in the culinary world might have brought a similar concept to up-for-anything diners. But each of them, whether they made it onto Netflix, TikTok, or a consumer’s mental list of most memorable dinners, played with the idea that flavor also comes from flair.

Historically, high-concept experiences have often come with even higher price tags, and the exorbitant price points of dining at multi-sensory restaurants put them beyond the reach of most diners. But new technology and shifting consumer priorities have started to change this, pushing together the gap from both directions.

DATA-DRIVEN DESIGN: COULD TECH MAKE IMMERSIVE DINING EXPERIENCES THE NEW STANDARD? Technology is so much more embedded in our every day, or every moment, than ever before, and is constantly unlocking new ways to customize experiences and make data-informed decisions about the how and what people want when they go out to eat. But it’s also about the who, with generations of digital natives now changing the scene through their spending power.

Gen Z and Millennial diners are looking for personalized, interactive, and authentic content. Meanwhile, AI customization is opening doors for interactive menus. In places like Paul Pairet’s Ultraviolet in Shanghai, tech allows guests to influence the lighting, soundtrack, and even ambient scent of their environment, all tailored to their mood and preferences.

Virtual reality headsets, projection mapping, scent design—it’s all becoming more accessible to restaurants looking for an edge, and is matched by an audience with an appetite.

Survey data shows that for Gen Z, 47% use AR/VR, and over half are open to paying for immersive content. Studies also show that immersive tech like AR/VR keeps them coming back, extending consumer engagement before, during, and after a meal.

Viral-worthy theatrics and video ops, interactive environments, FOMOinducing TikTok storytelling—it all adds up to a shift towards immersive experiences and details that market to all the senses.

But immersive dining isn’t just techy; it uses all the tools at a chef’s disposal to connect diners to the dish. Successful experiential dining concepts are also narrative-driven, with storytelling as an integral part of menu strategy.

One well-known example from now a decade ago is Chef Heston Blumenthal’s (The Fat Duck) signature “Sound of the Sea” dish, served with an iPod playing ocean sounds tucked into conch shell.

Sure enough, recent research into ‘sonic seasoning’, the deliberate pairing of sound with taste, backs up how specific musical elements like pitch, tempo, and timbre can enhance or alter flavor perception.

In one study, participants reported food tasting sweeter or more bitter depending on the background sound, highlighting that auditory cues can meaningfully shape our sensory experience of eating, and how restaurants can use soundscapes to influence how guest satisfaction.

And it works from a business case, too—research on immersive dining has linked higher satisfaction and revisit intentions to well-executed multi-sensory experiences.

There has been a host of chefs who have brought their own unique

In a study by Technomic, 72% of diners expressed a desire for more experiential dining options, such as chef’s tables, themed dining events, and interactive culinary experiences. Yelp data from early 2025 shows searches for immersive concepts rising sharply. Immersive dining is a growing consumer demand, and chefs have an opportunity to benefit from this renewed interest.

Chefs want to share place and purpose through their food, and storytelling menus also build brand loyalty. A customer who feels connected to the experience, through science and story, is more likely to return, share, and become an ambassador of sorts in a highly competitive market.

Gen Z and Millennials are looking for story and connection. They consistently spend more on experiences than on material purchases. A report by Eventbrite found that 78 % of Millennials prioritize experiences over physical possessions.

In that same report, 50% of respondents say that even with the same menu, they’d be willing to pay more for a meal at a pop-up event with a chef interaction than for a meal at a regular restaurant ($58 dollars more per person on average).

Gen Z diners are more willing to dish out extra for novel dining experiences.

EASY WAYS TO INCORPORATE IMMERSIVE DINING IDEAS You don’t need augmented reality pairing or to rebrand your restaurant as performance art in order to learn some tips and tricks from this trend. Immersive experiences can be scaled to suit your interests and resources.

HERE ARE A FEW WAYS TO INCORPORATE KEY LEARNINGS INTO THE WAY YOU OPERATE: Sonic pairings: Curate background soundscapes or playlists that speak to the whole dining experience to elevate your food.

Tableside training: Train staff to share the origins, emotions, or inspirations behind each dish.

Seasonal storytelling: Create thematic menus that evolve with the seasons or cultural moments like holidays and festivals, keeping diners curious and engaged.

Offer personalization: 75% of Gen Z diners customize their orders. Provide menu options that incorporate personalization and interactivity, like table-side pours.

Brand connection: Showcase chef stories, sustainable sourcing, and the cultural heritage that inspires your menu. Bonus points if you incorporate QR-activated videos or other easy tech and social media integrations.

Get creative to generate value: How can you do something unique? Get creative with ways to deliver experiences and increase revenue, such as hosting events, organizing engaging pop-ups, or organizing entertainment during service.

TREND TAKEAWAYS By the looks of it, the future of dining is immersive, interactive, and intentional. Young, market-shaping eaters seek more than just great food, and memorable experiences drive loyalty.

Chefs have the opportunity to get creative on and off the plate, using technology, storytelling, and sensory design to connect with diners.

Thoughtful data-driven design can boost guest satisfaction and repeat visits. As diners increasingly choose something interactive for their nights out, experiential menus like chef’s tables, personalization options, and tech-savvy menus can justify premium pricing.

The data is clear. Immersive dining has started to shift from niche to mainstream, with Gen Z and Millennials hungry for story, entertainment, and engagement. Investing in the experience economy can help you stay ahead of the curve.

Pub Accommodation Review 2025

Exclusive research into consumer and operator sentiment from CGA by NIQ and Stay in a Pub, in partnership with Zonal and VisitEngland.

WHAT’S IN THE REPORT? What makes pub stays so appealing? From warm welcomes to great food and unbeatable value Why a strong online presence and seamless booking experience are now essential How pubs can attract more guests and boost revenue

14

CLH DIGITAL

Issue 274

Time Running Out for Edinburgh To Be Ready for Visitor Levy says FSB Urgent work needed to help accommodation providers prepare for the launch of Scotland’s first Visitor Levy at the height of next year’s tourist season

a disaster.

Guesthouse and B&B owners in the Scottish Capital fear time is running out for them to be ready for the launch of the country’s first Visitor Levy.

“One thing concerning our members is that there is so much to do and little visible sign of progress in the last six months. To take just one example, they are still to see the payment platform which is being built especially for them to transfer to the local authority the Levy funds they collect from visitors.

Visitors will be required to pay a 5% surcharge on overnight stays in Edinburgh from 24 July, 2026, but it will apply to advance bookings from 1 October this year.

“Now, with just a year to go, the clock is ticking ever louder. It is a sign of just how worried they are that they are taking time out at one of their busiest times of year to raise the issue.

Accommodation providers say they are far from ready and struggling to find the information they need to prepare for the launch at the height of the tourist season next summer.

“It would go a long way to reassure the city’s accommodation providers if the council takes steps now to provide these businesses with a detailed roadmap containing specific information on what they need to do and when, in order to ensure that preparations for the Visitor Levy run smoothly.”

The Federation of Small Businesses is highlighting calls from small accommodation providers for the city council to produce a roadmap detailing what it will do and when, to ensure everything is ready in time.

Garry Clark, FSB Development Manager for East Scotland, said: “Everyone wants the launch of the Visitor Levy to be a success, but there are many unanswered questions about how it will operate. It is due to come into force just a week before next summer’s Fringe. To have any problems still being ironed out then, could be

James Marshall, proprietor of the Crioch Guest House, said: “All the information I have I’ve had to find out for myself. The council website seems to be out-of-date or at least not recently updated. If the council wants to give us all enough time for a summer launch, then we need some more information on what’s planned and when.

I’m not talking about comforting words but a concrete project roadmap.”

Former Peach Pubs Directors Take On Their Second Tenancy With Star Pubs Former Peach Pubs directors and licensees of The Wildmoor Oak in Bromsgrove, Bex Wilkins and Sarah Robinson have taken on The Plough in Wollaston, their second leasehold with Star Pubs.

“In the current climate businesses have to be proactive not reactive. To succeed, you have to have a comprehensive understanding of your position in the market and lean into that.

The wife team are undertaking a £250,000 refurbishment of The Plough together with Star Pubs and will reopen it at the start of September.

The Wildmoor Oak is a real destination pub. The Plough Inn will cater to the needs of the village and surrounding areas.

Their first pub, The Wildmoor Oak has become quite the destination for food. Whilst The Plough Inn will offer the same quality food, expect a busier bar trade and a lively atmosphere, with monthly live music nights.

In the next five years, Sarah and Bex plan to grow their portfolio and have three to five great pubs across the region.

Says Bex: “The make-up of our estate will reflect the opportunities that arise. What the pubs will share in common is high standards and great quality food and drinks.

“With rising prices and overheads our view is that we need to focus on quality and stick to that. We will focus on quality and great service – that will be our point of difference.”

Star Pubs Investment Manager, Lee Dishington says: “We’re delighted to be investing with Bex and Sarah.

They have years of experience in the pub industry and have done a fantastic job at The Wildmoor Oak. I am confident that The Plough will flourish under their stewardship. They want it to be a proper family friendly local, somewhere the community can enjoy and be proud of.”

Glebe Farm Foods’ PureOaty Shines Bright with Three Wins at The Free From Food Awards 2025 Glebe Farm Foods is celebrating a hat-trick of wins at the 2025 Free From Food Awards, taking home two Golds and a prestigious Special Award for sustainability – a testament to the quality, innovation and integrity behind its PureOaty range.

The Free From Food Awards are the UK’s leading recognition of excellence in the free from category, spotlighting brands that deliver on taste, innovation, inclusivity and sustainability.

The family-run brand’s PureOaty Porridge Oats secured a Gold Award in the highly competitive Breakfast & Morning Goods category, with judges praising the product as “jumbo oats with great flavour that don’t go mushy.” Meanwhile, the newly launched Tea-rrific Oat Drink earned a Gold Award in the Milk Alternatives category, impressing judges as “finally, an oat drink made for tea – and it really works!”.

Philip Rayner, Managing Director and Founder of Glebe Farm Foods, said: “Winning two Golds and the Sustainability Award is a fantastic result and a huge credit to the team. These accolades reflect our focus on quality, our passion for creating inclusive food and drink, and our commitment to doing things the right way – for both people and the planet.”

The winning streak didn’t stop there – Glebe Farm Foods also received the Sustainability Award, a Special Award recognising outstanding commitment to environmental responsibility. The judges commended the brand’s fully integrated field-topack model, where 100% British gluten free oats are grown, milled and packaged on-site at the family farm in Cambridgeshire, keeping food miles low and transparency high.

With full control of its production process and a clear sustainability ethos, Glebe Farm Foods continues to lead the way in gluten free and free from food and drink.

For more information about Glebe Farm Foods and its award-winning PureOaty range, visit www.glebefarmfoods.co.uk.

See the advert on the facing page for more information.

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.

16

CLH DIGITAL

Issue 274

Why the Hospitality Sector is Uniquely Placed to Drive Charitable Impact

By Colin Dyer, chief executive at Leukaemia Care The hospitality sector has taken its fair share of knocks in recent years. Covid shut the sector down overnight, while cost of living challenges coupled with rent, energy and food cost hikes have squeezed margins even tighter.

And it’s not just about price or convenience anymore as increasingly, consumers and guests expect the brands they support, and the venues they visit, to reflect the values which they live by. They still seek aspiration, but sustainability and authenticity have entered the fold.

Here, Colin Dyer, chief executive at leading UK blood cancer charity, Leukaemia Care, examines how the shift in guest and visitor behaviour can be matched by meaningful charity collaboration.

Coming back to Dalata Hotel Group, it has embraced this approach wholeheartedly. Since our partnership began, their teams have gone above and beyond to raise awareness of leukaemia and support those affected by it. From marathons and bake sales to employee challenges and guest engagement campaigns, hotels and hospitality venues not only raise hundreds of thousands of pounds for good causes, they inspire their staff and guests in the process.

It’s this kind of consistent, values-led engagement that transforms a partnership from a box-ticking ESG exercise into an impactful vehicle for change.

The impact on staff is one that’s not as widely discussed, but it ought to be. Why wouldn’t an employer want motivated colleagues that feel they are doing more than just earning a wage. In a sector where employee turnover can be high, giving teams a shared cause to rally behind promotes unity and purpose. People want to work for organisations that care about its people.

Further reinforcing this, 82% of hotel guests say they notice environmental or social initiatives, which in turn boosts brand loyalty. That visibility and alignment make a profound difference becuase staff feel proud, guests Where we find ourselves today, guests are choosing brands feel connected, and the business thrives. that reflect a broader sense of purpose. In fact, a report When Dalata employees take on a challenge for Leukaemia Care, they aren’t just fundraising, they’re learning published in June 2025, found that around 40% of hotel about the people behind the disease. They’re seeing the impact of their efforts. They’re gaining new perspecguests are willing to pay more for sustainable accommodatives, skills, and a sense of fulfilment that goes far beyond their job description. tion, and 65% of hotel guests say they are more likely to stay In recent years, we’ve seen a rise in guest-led giving where the opportunity to support a cause is woven at a hotel that promotes sustainability. seamlessly into the customer experience. Whether it’s an optional donation when booking online, a small conHotels, pubs and venues aren’t simply places to stay or eat tribution added to the bill, or the chance to round up a payment, these small donations add up.

- they have become a reflection of who we are, and what we For hotels and venues, this model is incredibly effective. It requires minimal operational overheads, and stand for. And it pays, too, as the same report states that demonstrates a commitment to social good without interrupting the customer journey. And the response can eco-certified hotels saw up to 15% higher occupancy and 12% revenue growth on average, driven by positive be overwhelmingly positive, and proof that when given the choice, many people will choose to give. guest sentiment, media visibility, and stronger direct bookings.

And the sector is tuning into this, by aligning with causes that aren’t just created to appease the customer, but to instill a greater sense of purpose and value, that’s felt by staff and wider stakeholders. At Leukaemia Care, we’ve seen first-hand how a well-matched cause-related partnership can energise staff, engage customers, and significantly boost the reach and impact of a charity.

WHAT CHARITIES WISH HOTELS KNEW

Our recent partnership extension with Dalata Hotel Group for instance, running through to 2028, is a shining example of how hospitality brands can integrate purpose into their operations and make a tangible difference to people affected by blood cancer. It doesn’t just put posters in staff rooms and updates across its social media - the Group provides real, ongoing support with accommodation to families of patients requiring prolonged stays in hospitals near one of their hotels.

We bring value, from expert content and compelling storytelling to campaign development and staff training.

Charities can enhance your brand narrative and engage your audiences in meaningful ways.

When a guest books a hotel that supports a meaningful cause, dines in a pub where charities are championed, or attends an event with a charitable element, they feel part of something bigger. Their purchase becomes more than a transaction, it becomes an action. That sense of purpose builds loyalty, creates brand advocates, and turns guests into partners.

And it’s definitely about people. At the heart of every charity is a human story and when you support a cause you’re changing lives. Likewise, authenticity is everything as customers and staff can spot the difference between a genuine partnership and a marketing ploy.

HOTELS AS HUBS FOR GOOD Unlike other sectors, hotels and venues are naturally positioned as community hubs. They host weddings, conferences, birthday parties and family gatherings - all moments that matter to people. This gives them a unique platform to raise awareness, fundraise and educate.

But the most successful charity partnerships don’t just involve dropping a collection tin at reception. They are embedded in the culture and day-to-day operation of the business.

Too often, businesses view charity partnerships as one-way relationships, as opportunities for good PR or end-of-year reporting. But when approached strategically and authentically, they become something much more.

Consistency matters, though. A short-term campaign can raise awareness, but long-term partnerships drive sustained impact and deeper brand alignment.

As we look to the future, the hospitality sector has a golden opportunity. Not just to recover and grow, but to lead in values, in impact, and in community engagement. By embracing long-term charity partnerships, hotels and venues can do more than offer a great experience - they can offer meaning. And in doing so, they’ll build deeper trust with their guests, energise their teams, and create a legacy of impact that lasts far beyond checkout.

At Leukaemia Care, we’re proud of our partnerships across the sector, not just because of the funds they raise, but because of the commitment they show. As more brands recognise the power of purpose, we hope to see even more meaningful collaborations between the hospitality sector and the charities that need them.

Greene King Raises Over £1.6m Million For Macmillan Support Line Pub company and brewer, Greene King has raised more than £1,685,000 for Macmillan’s Support Line, a pledge it made at the beginning of the year to dedicate the first six months of fundraising to support this vital lifeline for people living with cancer.

als offer confidential support by telephone, email and webchat to ensure people have access to the vital support they urgently need. In the first six months of 2025, the Support Line supported more than 47,000 people affected by cancer.

The funds raised through charity activity in over 1,600 Greene King pubs, hotels and restaurants and across its support centres, breweries and distribution centres, will have enabled the experts on the Macmillan Support Line to support more than 14,000 people affected by cancer with information and specialist clinical advice, as well as identifying more than £14 million of unclaimed welfare benefits that people could be entitled to.

Nick Mackenzie, CEO at Greene King, said, “Receiving a cancer diagnosis, whether personally or for a loved one, is often an overwhelming and uncertain experience, and the support, care and advice provided by the team on the Macmillan Support Line is a lifeline for so many during this time.

“That’s why we pledged the first six-months of our fundraising to this vital service. Our dedicated team members and generous customers have once again come together to raise an incredible amount of money, which will help ensure more people have access to the crucial support Macmillan provides, right when they need it the most.”

51-year-old Natasha, from Leeds, was diagnosed with stage 4 lung cancer in December 2022, with metastases in the brain. The mum-oftwo primary school teacher called the Macmillan Support Line after the first appointment with her consultant:

Gemma Peters, Chief Executive at Macmillan Cancer Support, said: “I have witnessed first-hand the unwavering enthusiasm of Greene King colleagues and customers as they continue to do whatever it takes to support Macmillan – from taking on Mighty Hikes and abseiling down the grandstand at York Race Day, to hosting Coffee Mornings and pub

“When I was scared and confused after being told I had cancer, I just could not make head nor tail of anything. I felt like all my thoughts were a massive pile of spaghetti. Macmillan’s Support Line gave me clarity.

“The nurse I spoke with was amazing. She calmed me down and helped me untangle it all. From that first call, I began to understand what was going to happen next and make sense of the notes I’d taken during the appointment. Macmillan and the Support Line helped me to regain control from a situation that felt like it had gone off the rails.”

Macmillan’s Support Line provides a confidential, free service for people living with cancer and their loved ones, with experts providing callers with information, guidance or simply a listening ear. Trained profession-

quiz nights.”

“It is only with the steadfast support of valued partners like Greene King that Macmillan can continue to be right there for people living with cancer.

“As we enter our thirteenth year of partnership and after raising a phenomenal £23million, this relationship is testament to the true power of partnership. I look forward to seeing what we achieve in the years ahead.”

18

CLH DIGITAL

Issue 274

Wetherspoons Reports Strong Sales Growth Despite Industry Headwinds JD Wetherspoon has delivered solid trading performance in the face of significant cost pressures, with like-for-like sales climbing 5.1% in the 12 weeks to 20 July 2025, according to the pub giant’s latest preclose trading update.

The Watford-based operator, which runs 794 pubs across the UK, maintained consistent growth throughout the year, with year-to-date like-for-like sales also up 5.1% compared to the previous year. The company is set to release its preliminary results on 3 October 2025.

Wetherspoons’ strategic estate management saw the company open three new pubs while disposing of nine properties during the year.

The group has also expanded its franchise model, with five new franchised outlets opening to bring the total to eight franchised sites.

In a significant move to secure property control, the company acquired eight freehold reversions—properties where Wetherspoons was previously a tenant—at a total investment of £19 million during the year-to-date period.

The pub chain demonstrated confidence in its financial position by purchasing 10,579,081 of its own shares for cancellation at an average price of £6.26 per share. Management anticipates year-end net debt of approximately £720 million, with healthy headroom of around £220 million under existing facilities.

Chairman Tim Martin acknowledged the challenging operating environment facing the hospitality sector, noting that profits are expected to meet market expectations despite “high tax and labour increases for the hospitality industry, which have been widely reported.”

Looking ahead, Martin outlined ambitious expansion plans for the next financial year, targeting approximately 15 new managed pubs alongside a similar number of franchised outlets. The company is also investing in operational improvements, including upgraded staff facilities, branded glassware storage systems, and enhanced garden areas.

demic levels after a prolonged period of sluggish performance.

Wine has emerged as a standout performer, with Martin noting that “Villa Maria from New Zealand and Prosecco from Italy both shooting the lights out.” The spirits category has shown recent improvement, with whisky volumes significantly exceeding pre-pandemic levels.

Draught beer performance remains robust, with Guinness leading the charge as the “standout performer” in the category.

The food operation has shown remarkable recovery, particularly in previously struggling categories. Breakfast service, which Martin described as “terribly slow post-pandemic,” has “recovered its lustre and are now well ahead” of previous performance levels.

Chicken dishes have delivered exceptional growth, with Martin reporting a “clucking good performance” and volumes running approximately 50% above pre-pandemic levels in recent weeks.

Commenting on JD Wetherspoon’s trading update, Julie Palmer, partner at Begbies Traynor, said: “JD Wetherspoon is proving it still has pulling power, with a solid 5% sales growth and a strong performance in food and drink volumes. Indeed, the good weather has also helped the iconic pub chain return to pre-pandemic trading levels which shows how the brand is reconnecting with customers.”

“Profits may be weather-assisted, but investment in new pubs, staff facilities, and freehold sites points to a business that remains confident in its future and one that is gearing up for long-term growth and sees that there is room for expansion in the pub trade — not just survival in a very tricky environment.”

“With estimates that many pubs are at risk of being lost this year, Wetherspoon’s scale and financial discipline will insulate it from the pressures that are pushing independent operators to close their doors. As such, we may be heading towards a world where pubs have to deliver a strong gastro, unique after-work captive audience offering or become a well-run giant like Spoons.”

Martin highlighted the recovery across key trading categories, with sales volumes now surpassing pre-pan-

The Old Plough Reopens Following £550k Transformation The Old Plough in Ashton on Mersey has officially reopened its doors following an extensive £550k refurbishment, as part of a major ongoing investment programme by Salford-based brewer and pub retailer, Hydes.

The transformation of the popular community pub marks the latest phase in Hydes’ multi-million pound investment strategy, which will see substantial refurbishments at venues this year.

Now welcoming customers again, The Old Plough has been given a new lease of life following a comprehensive renovation. The project has delivered a fully redesigned interior featuring new seating, a fresh decor scheme with local character, an expanded and reconfigured bar area, upgraded signage and a revitalised beer garden.

General Manager Niamh Kenny, who recently took the helm after progressing from deputy manager, is thrilled to welcome regulars and new visitors back. She said: “We’re incredibly proud to be opening the doors to the new-look Plough.

It’s been at the heart of this community for decades and now it’s been brought right up to date, while keep-

ing the charm and character people know and love. The beer garden is unrecognisable and the revamped interior is already proving a big hit. We’ve had amazing feedback from our first customers back through the doors and we can’t wait to build on that throughout the summer.”

Originally acquired by Hydes in 1911, the Old Plough remains one of the brewery’s most popular sites and a key fixture in the village.

The latest investment reflects Hydes’ commitment to continually evolving its estate, both for the benefit of customers and for longterm business growth.

Adam Mayers, Managing Director of Hydes, added: “We’re delighted to see The Old Plough open again and looking better than ever.

It’s a fantastic community pub with a loyal customer base and this refurbishment really sets it up for the future. This investment is part of a wider programme that is seeing significant capital committed to sites across our estate. We want our pubs to be the very best they can be, and that means investing in people, quality environments and the overall customer experience.”

Hoteliers Back Bigger Bristol Arena Bid Bristol hoteliers have backed plans to increase the capacity of the YTL Arena which is currently under construction at the former Filton Airfield site.

Developers this week confirmed their wish to expand the approved capacity from 17,500 to 20,000, which they say would rank the venue among the top five biggest arenas in Europe.

New planning and licensing approval will be required for the increase, which would see the indoor music venue match the O2 in London for capacity.

The Bristol Hoteliers Association (BHA) has welcomed the news as the transformation of the 80-year-old Brabazon Hangar buildings at Filton Airfield into one of the UK’s biggest indoor music venues continues.

BHA Chair Adam Flint said: “This is a significant development which will well and truly put Bristol on the map, not just in the UK but Europe.

“The new arena will be able to accommodate the biggest and most popular performers, which can only be

good for the city’s hospitality industry.

“Earlier this year, when Oasis performed their first reunion concerts in Cardiff, we saw a surge in bookings so the ability to host concerts of that size on our own doorstep on a more regular basis can only be good for the city’s hotels, bars and restaurants.

“Concert goers may well travel to and stay in the centre before going to an arena event so while the arena itself is towards the outskirts of Bristol, the entire city is likely to benefit from the arena.”

It had originally been hoped that the YTL Arena would welcome its first gig-goers in 2023, but now the opening is expected to happen in the autumn of 2028.

Mr Flint added: “There have been a number of delays in the planned opening date, which of course have been disappointing.

“But we have no doubt that when it does open, the wait will have been worthwhile.

“It’s crucial that they get the transport infrastructure right to serve a venue of this size, but if they do, the hospitality sector of the entire city is likely to benefit from this world class venue.

20

CLH DIGITAL

Issue 274

HMRC Target Tax-Avoiding Restaurants And Takeaways In “Naming And Shaming” Campaign HMRC is cracking down on tax-avoiding restaurants and takeaways, naming and shaming 98 restaurant businesses in a single day, says UHY Hacker Young, the national accountancy group.

HMRC has also come down hard on restaurants and takeaways for paying casual staff cash-in-hand to avoid payroll taxes.

The restaurants and takeaways named and shamed by HMRC owed a total of £10.4m in unpaid tax and HMRC has issued them with a total of £9.2m in penalties as part of its enforcement drive.

Comments from Philip Kinzett-Evans, Partner at UHY Hacker Young: “HMRC has the restaurant sector in its sights. We expect a continued crackdown on this part of the economy.”

AMONG THOSE NAMED AND SHAMED ARE:

“HMRC recently published its tax gap data that showed that the underpayment of taxes by SMEs has increased considerably.”

• A Restaurant in Grimsby which owes £492k in unpaid tax and penalties

“HMRC has always treated restaurants and takeaways with a fair bit of suspicion. Now their undertaking this publicly shaming of offenders in the hope it will deter others.”

• A Restaurant in Cardiff owes £650k • A Kebab & Grill in Sheffield owes £74k • A restaurant in Peterborough owes £88k

“The reality is restaurants and takeaways are easy targets for HMRC. Not everyone takes advantage of available tax advice.”

• Curry House in Liverpool owes £78k HMRC has been clamping down on restaurants and takeaways partly because it suspects they have been making greater use of Electronic Sales Suppression (ESS) to hide sales they have made from HMRC. ESS is a type of till fraud that allows businesses to underreport income – artificially lowering their tax bill.

Sunfly Karaoke Sunfly is undoubtedly the best-known name in Karaoke, having been formed in 1991. However, technology has come a long way since the 90s.

Sunfly now have over 20000 HD Karaoke videos designed specifically for large screens. All songs have been digitally remastered for consistent audio quality.

There are specially curated playlists and international content on all systems.

Sunfly now have a large range of online and offline systems. The most popular in the pub and restaurant market is the Sunfly Showcase Touchscreen System which features an intuitive interface and robust touchscreen designed for frequent use. Available for sale and

“With inflation squeezing margins and competition high, some businesses may be tempted to cut corners.

But the risks are serious – from financial penalties to criminal prosecution. Getting caught can be ruinous.”

on lease for just £100 + VAT per month for two years (then £25 per month).

We also have tablet-based systems such as the EVOBOX Club which is available for only £60 + VAT subscription per month, minimum one year.

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

If you have an under-performing function room, you may be surprised to hear how easy and affordable it is to convert part or all of the room to a Private Karaoke room.

Customers can then book online and enjoy 2 or 3 hour timed sessions; bookings are managed with intuitive room management software. Contact us for a free consultancy or for a full build quote. ROI possible within 3 months.

All systems are fully licensed and legal, sales are reported to PRS every quarter. We also provide great 24/7 IT support.

Visit our website today @ sunflysolutions.com to view our other products such as the Satellite Laptop and Wireless Microphones systems as well as apps and subscription packages.

See the advert below for details.

22

CLH DIGITAL

Issue 274

Fresh Air, Happy Guests: Why UK Hotels Are Turning to Smell Away® for Odour and Allergen Control In the hospitality world, first impressions are everything. Guests may not always notice a beautifully cleaned room—but they will notice a lingering smell.

guests.

DESIGNED FOR HOTELIERS, SMELL AWAY® IS: • Plug-and-play with no installation required

That’s why an increasing number of hotels across the UK and Ireland are turning to the Smell Away® HEPA air purifier—a sleek, silent, and powerful solution designed to eliminate odours and improve air quality, one room at a time.

• Whisper-quiet—ideal for guest rooms and lounges • Low-maintenance, with filters lasting up to 2 years • Energy-efficient and compact, with a discreet footprint

Originally trusted in residential care settings, Smell Away®’s new dualaction purifier is now making waves in hospitality, combining HEPA-grade allergen filtration with a premium activated carbon odour control system.

The result? Cleaner, fresher air that guests immediately notice—without the heavy perfumes or noisy equipment.

Hotels using Smell Away® report fewer guest complaints, reduced reliance on fragrances, and improved reviews tied to cleanliness and comfort.

With free UK and Ireland delivery and volume discounts, it’s a smart investment in both brand and guest experience.

“We’ve used air fresheners, sprays, even ozone machines—Smell Away just works. The room smells neutral and fresh in under an hour,” says one hotel manager in York.

Whether it’s smoke odour, musty upholstery, or post-checkout air refresh, Smell Away® helps you reset each room to “just cleaned” freshness — without the chemicals.

The purifier’s HEPA filter captures 99.97% of airborne particles—like dust, pollen, and pet dander—while the Australian RC412 carbon layer absorbs VOCs, smoke, and persistent smells from cooking, bathrooms, or prior

Smell Away®: Because fresh air is the best welcome. www.smellaway.com

Re-Vamped Beer Learning Platform Launches CAMRA’s award-winning Learn and Discover platform has been relaunched, promising a brand-new experience and helping to expand people’s knowledge about beer, cider and pubs and social clubs.

including Rachel Hendry, Ruvani Da Silva and an in-depth series on Pub Companies, by CAMRA’s Planning Policy Advisor Paul Ainsworth.

The new and improved platform hosts a range of new features designed to make learning accessible and curated for users.

It is the perfect resource for people to enjoy, regardless of their knowledge or experience.

NEW FEATURES INCLUDE: • an upgraded and extensive beer dictionary • a new guide to beer styles • linked series of content • ability to curate your own content lists The updated Learn and Discover platform comes with brand new articles from expert drinks writers,

Ruvani de Silva, British Guild of Beer Writers’ Beer Writer of the Year 2024, said: “CAMRA’s Learn and Discover platform offers exciting and engaging content for beer and cider lovers of all levels who are keen to explore the stories and science behind the beverages they enjoy. The platform is also an invaluable space for writers to dig deep into different aspects of beer and cider and share our love for hidden histories and stylistic nuances with CAMRA members.”

Rachel Hendry, Learn and Discover writer, said: “Intuitive and accessible education is vital to the future of beer and cider and Learn and Discover has grown into an invaluable resource in the sharing of knowledge amongst those working in all aspects of the drinks industry. It’s a platform I am proud to contribute to and one I look forward to learning from.”

Can't wait to read the next CLH Digital?

Visit our website www.catererlicensee.com

Or to sign up for our bi-weekly newsletter with all the latest news delivered directly to your email! catererlicensee.com/ recommends/signup

@CLHNews

www.facebook.com/catererlicensee

24

CLH DIGITAL

Issue 274

Products and Services

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.

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.

Sir Woofchester’s - Canine Hospitality Sir Woofchester’s has the UK’s largest and most specialised product range for dogfriendly 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

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

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 page 19 for details or visit www.sirwoofchesters.com

Extra Security with CardsSafe CardsSafe is a cost-effective technology designed to securely retain customer credit, debit and ID cards while customers run tabs. With CardsSafe, caterers, pubs, bars and restaurants can securely retain bank cards, deterring dine and dash and allowing staff to upsell while keeping tabs. As a result of improving security, managers can maximise profit, increase spending, and reduce losses.

It’s a fact that hospitality and leisure customers want their bank cards kept secure when they run a tab. Leaving a bank card in a till or folder is irresponsible and not good practice. Ensuring that customers’ credit or debit cards are professionally handled while they enjoy a meal and drink should be a top priority at every venue.

CardsSafe is practical and easy to use, requiring minimal training and installation. The wireless CardsSafe units, which hold up to ten cards, can

be conveniently placed behind the bar and work alongside existing POS. The units provide extra security for venues offering alfresco dining, setting the company apart from the competition. Debbie, Director of The Deers Hut in Hampshire, explains, "The CardsSafe system is great for servicing customers who enjoy our outside areas".

CardsSafe Ltd.'s technology has been a trusted part of customer service for numerous restaurants, hotels, bars and golf courses for over twenty years. The system provides an added layer of security for both the venue and the customer. The bar tab-keeping units signify to customers that the venue prioritises their card security, a testament to the long-standing success of CardsSafe technology.

For more information, visit www.cardssafe.com or call 0845 500 1040.

Issue 274

CLH DIGITAL

25

Products and Services The World's First Chocolate Milk - Available from Victus Emporium Cacaolat is the legendary Catalan chocolate milk known for its rich, creamy texture and perfectly balanced cocoa flavor. Made with high-quality cocoa and fresh milk, it delivers a smooth, indulgent taste that’s neither too sweet nor too bitter.

It is the worlds oldest recorded chocolate milk producer, and its secret lies in its 1933 recipe, which ensures a velvety consistency and deep chocolatey goodness in every sip. Cacaolat is enjoyed cold for a refreshing treat or warm for a comforting experience. With no artificial additives, it’s a natural, delicious choice for chocolate lovers.

Contact us on: 0117 242 1669 or info@victusemporium.co.uk You can view more of our amazing products at victusemporium.co.uk See the advert on page 3.

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 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!

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.

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

market leader of karaoke!

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.

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 See the advert on page 7 for details.

The Lincat CIBO+ Oven from the High Speed Oven Company The King’s Head in Carlisle is a great example of how modern pubs can adapt and thrive by embracing high-speed cooking technology. Faced with rising staff costs and the need to serve food quickly without compromising on quality, landlord Mike Vose turned to the Lincat CIBO+ oven from the High Speed Oven Company to bring a new level of efficiency to his kitchen. A seasoned operator with decades of experience, Mike understood that traditional kitchen methods were too slow and labour-intensive for the fast-paced service he wanted to provide.

The CIBO+ offered an immediate solution—combining powerful convection cooking with microwave technology to deliver his menu rapidly. Instead of reheating portions of pies in his combi-oven (taking 7-8 minutes) they are now ready in under 2 minutes. The oven has also allowed the pub to bring in an expanded lunch menu of toasties cooking in just 90 seconds.

The oven delivers consistent results with minimal training. On site training is provided and Its compact footprint also makes it ideal for kitchens with limited space, something that’s often a challenge in busy pubs and bars.

What’s more, the oven requires no ventilation or extraction, allowing it to be placed virtually anywhere. This opens up new opportunities for food service even in locations that couldn’t previously accommodate hot food equipment.

For Mike and The King’s Head, that meant turning more drinkers into diners and offering food throughout the day, not just during peak service.

If you’re looking to improve kitchen speed, cut labour costs, and increase your menu range, the Lincat CIBO+ high-speed oven could be the game-changer your pub needs.

See more here: www.highspeedovens.co.uk/case-studies/the-kings-head-lincat-cibo/ See the advert on page 9 for details.

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.

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.

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.

than ever to create enticing menu options that don’t compromise on taste or quality.

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/

And contrary to popular belief, GF doesn’t have to mean bland or boring. It’s now easier

See the advert on page 13.

ATAPPING SUMMER OF CIDER: INTO THE UK ON-TRADE BOOM 26

CLH DIGITAL

Issue 274

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.

A SUMMER OF CIDER Westons Cider Toasts 145 Years by Supporting Pubs and Bars with £10,000 Giveaway

28

CLH DIGITAL

Issue 274

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.

30

CLH DIGITAL

Issue 274

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

32

CLH DIGITAL

Issue 274

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 274

CLH DIGITAL

33

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

34

CLH DIGITAL

Issue 274

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.

|

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

|

36

CLH DIGITAL

Issue 274

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

38

CLH DIGITAL

Issue 274

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 274

CLH DIGITAL

39

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

40

CLH DIGITAL

Issue 274

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.

42

CLH DIGITAL

Issue 274

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

Issue 274

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

43

44

CLH DIGITAL

Issue 274

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

46

CLH DIGITAL

Issue 274

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 274

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

47

48

CLH DIGITAL

Issue 274

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

50

CLH DIGITAL

Issue 274

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

Issue 274

CLH DIGITAL

51

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

52

CLH DIGITAL

Issue 274

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.

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

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.

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.

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-

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.

More Information: Pump Technology Ltd www.pumptechnology.co.uk. |. 0118 9821 555

Modular Cooklines from Blue Seal Blue Seal have noticed over the last few years a definite increase and trend for modular suited cooklines, especially for front of house customer facing kitchens where there is a theatre element to the dining experience.

With the current sustainability/ high efficiency and carbon footprint directives, the requirement for electric equipment options to future proof and modernise the operations has become a priority. This expansion is predominantly for new site install, where the site has the power supply for 3phase and the operator is looking to future proof the kitchen and incorporate a full electric line up, including high efficiency induction hobs etc.

This complete electric specification also avoids the complication & cost of expensive gas regulation canopies and interlock systems. Electric equipment is also generally easier and cheaper to Install, routinely maintain, as well as having a longer life span in some cases. This encourages restaurants, Hotels etc. to invest in high efficiency, low carbon sites.

Blue Seal Ltd UK offer modular ranges of prime cooking equipment. Our principle heavy duty Evolution range, a very extensive selection of High efficiency induction, Electric & Gas units. This is all complimented by our exclusive range of Turbofan convection ovens, combination ovens & holding cabinets, extending a myriad of cook and hold solutions to the dealer. In addition to this we offer a line of Ware Washing equipment including under counter Glass/Dishwashers & Pass through hood washers, as well as an assortment of miscellaneous equipment including, pizza ovens, mixers, rise & fall grills.

Blue Seal Ltd offer exemplary service back up, with nationwide warranty coverage and in house specialist technical, sales & spares support. Furthermore we offer incredibly flexible delivery options throughout the British Isles, with no delivery charge for our standard UK Mainland.3-4 working day service.

Find out more at: www.blueseal.co.uk

There has not, however been any downturn for demand on gas equipment in general, especially twin tank gas fryer units, chargrills, ranges and griddles. The running cost of gas is on the increase, however there are a huge quantity of commercial kitchen sites in the UK that do not have the 3phase power supply to run a high-performance electric cook suite.

A more common general application is a balanced mix of high efficiency induction equipment and gas equipment such as char grills/ solid fuel grills/ high efficiency gas fryers, which give the operator a unique equipment performance or finish and flavour to food items. With most manufacturers investing their R&D into high efficiency technology & solutions, to replace gas equipment, long term there is no doubt that electric powered appliances are the future. www.blue-seal.co.uk

Issue 274

CLH DIGITAL

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

53

54

CLH DIGITAL

Issue 274

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

Issue 274

CLH DIGITAL

55

56

CLH DIGITAL

Issue 274

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.

Issue 274

CLH DIGITAL

57

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.