CLH Digital - Issue #277

Maximise

Minimise

Resolve

To

Editor's Viewpoint

Welcome to the latest issue of CLH Digital

EDITOR

Peter Adams

GROWTH CLAIMS RING HOLLOW FOR HOSPITALITY

I'll be the first to admit—I'm no economist. But when official statistics trumpet economic growth, I find myself asking: where exactly is this growth manifesting?

Because from where I sit, observing the hospitality and licensed trade sectors, the picture looks decidedly different.

The evidence before us tells a sobering story. Since October, our industry has shed 84,000 jobs and witnessed 1,100 pub and restaurant closures.

These aren't merely statistics—they represent livelihoods lost and communities diminished.

Living in Bournemouth town centre, I've watched this decline firsthand: department stores shuttering, independent retailers disappearing, once-bustling high streets growing quiet. If this is growth, it's certainly taken an unusual form.

Perhaps the disconnect lies in how we measure economic success.

While headline figures may suggest progress, the hospitality sector—the UK's thirdlargest employer—tells a different story. The disconnect between macro-economic data and micro-economic reality has never felt starker.

Professor Joe Nellis from MHA puts it bluntly: "Lower consumer spending can slow business revenues, discourage investment, and ultimately dampen economic growth. If this persists, it can lead to weaker job creation and a risk of recession, as the economy relies heavily on household consumption to drive activity."

This observation strikes at the heart of our sector's challenges. Hospitality depends on discretionary spending, and when consumers tighten their belts, we feel it first and hardest.

Professor Nellis warns that "sluggish economic growth means that tax revenues will not reach the levels that the Government needs," potentially forcing Chancellor Rachel Reeves into further tax rises this autumn.

The mathematics seem elementary: you cannot tax your way to growth or borrow your way out of debt.

Yet this appears to be the prevailing strategy. Imagine the additional tax revenue flowing into Treasury coffers if those 84,000 hospitality jobs remained and those 1,100 hospitality had venues stayed open, contributing to both employment and the exchequer.

However, it's not all doom and gloom. The upcoming football season and Women's World Cup offer genuine reasons for a little bit of optimism.

England enters as strong favourites, and the numbers from 2023's tournament are encouraging. Nearly two-thirds of consumers watched matches—just 7% fewer than the men's competition the previous year, according to CGA by NIQ data.

More significantly for our sector, England's knockout matches drove substantial increases in drinks sales, particularly long alcoholic drinks and soft drinks.

The Women's World Cup final alone generated a 33% boost in drink sales, with UKHospitality reporting a 10% increase compared to the previous week.

These events remind us of hospitality's unique role in bringing communities together, creating shared experiences that extend far beyond mere transaction.

So while the economic headwinds remain challenging, and the gap between official growth figures and sector reality persists, there are opportunities ahead. The question is whether policymakers will recognise hospitality's contribution to both economic and social fabric—and support it accordingly.

Perhaps that's where real growth might begin!

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

The Caterer, Licensee & Hotelier News Group is published by RBC Publishing Ltd, 3 Carlton Mount, 2 Cranborne Road, Bournemouth, Dorset, BH2 5BR.

tion, however, no responsibility will be accepted for loss or damage. Views expressed within this publication are not necessarily those of the publisher or the

when compiling this publication to ensure accuracy, the publisher will assume no responsibility for any effects, errors or omissions therefrom. All rights

ten permission is obtained. All material is assumed copyright free unless otherwise advised.

84,000 Hospitality Jobs Lost… Since Autumn Budget’s Tax Hikes

(CONTINUED FROM FRONT COVER)

This acceleration in job losses coupled with reduced hours comes on top of the long shadow cast by the COVID pandemic, when lockdown closures, restricted trading and supply chain disruption significantly impacted on the financial resilience of many businesses.

BIGGER CASUALTIES

The loss of jobs is not confined to small operators or seasonal businesses. In recent weeks, Italian casual dining chain Gusto and Thai restaurant group Busaba both entered administration, and while pre-pack deals saved some of their outlets, hundreds of jobs were still lost.

In July the private equity firm which took control of Cote, the French restaurant chain, at the height of the pandemic is reportedly seeking new investment. Cote was bought out of administration by Partners Group in the autumn of 2020 in a deal reportedly worth £55m.

It is reported that about 60 of its 70 sites are thought to be currently profitable - meaning there is a risk of more closures.

Across the broader economy, average earnings growth has decelerated to 4.6% from 5% in the previous quarter, though pay excluding bonuses maintained its 5% growth rate during the three months to June.

This moderation comes as employers across multiple sectors, particularly in hospitality, have reduced their workforce numbers for ten of the past twelve months.

DOWNWARD TRAJECTORY

The employment landscape has shifted significantly for hospitality operators, who now face a more challenging recruitment environment. Job vacancies have been on a downward trajectory since early 2022, falling to 718,000 in June – a quarterly decrease of 44,000 positions.

Speaking about the data, ONS director of economic statistics Liz McKeown director of economic statistics at the ONS, said: "The number of employees on payroll has now fallen in 10 of the last 12 months, with these falls concentrated in hospitality and retail” "Job vacancies, likewise, have continued to fall, also driven by fewer opportunities in these industries."

The combination of higher wage floors and increased employer contributions has created a perfect storm for labour-intensive hospitality businesses, many of which operate on traditionally tight margins

ECONOMIC HEADWINDS

The hospitality sector’s employment challenges mirror the UK’s wider economic headwinds, with unemployment holding steady at 4.7% in June. This represents an increase from 4.2% twelve months ago and 3.9% before the pandemic, indicating a gradual cooling of the jobs market.

Kate Nicholls, Chair of UKHospitality, said: “Today’s [August 13] employment figures show that hospitality and retail – the sectors most heavily impacted by changes to employer National Insurance Contributions (NICs) – continue to bear the brunt of job losses.”

“The biggest fall in employment is among younger workers, those seeking their first roles, in entry level jobs or holiday jobs.

A group that is now losing out on opportunities to gain vital experience and essential skills.”

“The hospitality sector is a key provider of these valuable roles yet, since the announcement of the changes to employer NICs – which are set to cost the sector £3.4bn per year – 84,000 jobs have been lost in the sector”

“Hospitality businesses are being taxed out by rising costs and policy decisions that make it harder for businesses to hire and invest. If the Government is serious about supporting growth and tackling youth unemployment, it must urgently rethink the pressure it’s placing on hospitality businesses.”

TEMPORARY WORK

Job postings for temporary work in hospitality this summer are also down 25% year-on-year, according to data from the Recruitment and Employment Confederation (REC).

There are 22,369 fewer unique postings for jobs in hospitality this year, compared to the same period in 2024, said the REC.

This is despite demand for tourism in the UK rising. Spend on day visits by tourists in England rose by 6% in 2024 to £48.4 billion, following a 15% year-on-year increase in 2023, according to UKHospitality.

The trade body says that the fall in hiring follows significant changes to employer National Insurance contributions (NICs), most notably the lowering of the threshold announced in last year's Budget.

“DEATH OF SUMMER JOBS”

Allen Simpson, Chief Executive of UKHospitality, said: 'This is the time when hospitality businesses would be frantically hiring staff for the busy summer months, when the sector expects to welcome families to their hotels, and serve millions of people with ice cream on the beach, fish and chips on the pier, and cold pints in the pub garden.

'Unless the government acts, we could well be seeing the death of the great British summer job. That's not good for the economy, for businesses, or for the people that need this flexible work during the summer.

'We need to see action at the Budget to reverse this damage. That starts with fixing NICs, lowering business rates and cutting VAT for hospitality businesses.'

Small But Impactful: How SMEs are Redefining Hospitality and Tourism

By Carlos Diez de la Lastra, CEO of Les Roches (www.lesroches.edu)

Small and medium enterprises (SMEs) represent roughly 80% of the Travel & Tourism sector: an astonishing testament to their collective impact.

According to the World Travel & Tourism Council’s (WTTC) Together in Travel initiative, SMEs are not just the backbone of our industry; they’re the catalysts for innovation, resilience, and meaningful guest experiences. Their agility and authenticity are shaping the future of tourism, and current hospitality graduates are at the forefront.

At Les Roches, nearly one-third of our alumni choose the entrepreneurial path, founding boutique hotels, immersive restaurants, curated experience platforms, and more. These aren’t merely businesses; they are expressions of purpose, blending operational excellence with genuine human connection. This mindset is exactly what the tourism industry needs.

THE RISE OF SME-DRIVEN INNOVATION

Across our sector, small businesses are redefining the rules. A recent Together in Travel report highlights how SMEs are leading the “bleisure” boom, blending business and leisure trips to create seamless hybrid experiences.

From coworking-by-day and mountain hikes-after, to local culinary workshops alongside conferences, SMEs are customising travels in ways leading brands struggle to replicate. As business trips rebound, these nimble ventures can quickly pivot to meet evolving traveller needs.

Another case study comes from Virtuoso and the WTTC: collaborative networks empower independent travel advisors and SMEs to pool knowledge, scale sustainably, and gain global voice. They leverage shared resources and trust to amplify impact, proving small players can move markets through collective action.

ENTREPRENEURIAL ALUMNI: REAL-WORLD DRIVERS OF IMPACT

Les Roches is an example on how to equip students not just with technical acumen, but with entrepreneurial confidence, cultural intelligence, and a profound service ethos. Those skills come to life when graduates open pastures like mountain lodges, lifestyle retreats, or terroir-focused eateries. They’re not only employing local teams and sourcing from regional producers, but they’re also driving sustainable tourism ecosystems.

Future leaders require both mindset and know-how. To successfully launch or scale a hospitality venture today, professionals must combine strategic thinking with adaptability, cultural awareness, and practical business insight. This means more than mastering operations, it involves understanding funding mechanisms, market positioning, and how to respond to shifting guest expectations in real time. Increasingly, higher education institutions are evolving to meet this demand, incorporating entrepreneurial training rooted in real-world challenges.

Whether through business plan simulations, incubator partnerships, or exposure to early-stage ventures, students gain not just knowledge, but the confidence to act as drivers of change within the tourism landscape.

LOOKING AHEAD

In an industry undergoing rapid transformation, driven by digitalisation, sustainability imperatives, and postpandemic consumer shifts, SMEs offer the nimbleness and authenticity that travellers crave. They can experiment, localise, and innovate faster than traditional incumbents.

With the backing of WTTC’s SME-focused frameworks, these ventures can now scale further and more consciously. SMEs are not peripheral players in tourism; they are shaping its future. With 80% market representation and boundless room for creativity, small enterprises anchored by entrepreneurial graduates will drive the next decade’s hospitality renaissance.

Star Pubs Helps Licensees Capitalise On Darts Craze

Star Pubs is investing £120,000 in darts support to help its pubs capitalise on the craze for the UK’s fastest growing sport. The initiative will create nine flagship darts pubs around the country and install 500 Fosters sponsored darts zones each featuring two darts flights, a darts board, score cards, posters and strut cards. In addition, Star Pubs is offering a Flight School branded darts package to its pubs to enable them to encourage casual players. This will contain eye-catching point-of-sale material to be positioned next to darts boards displaying easy-to-follow instructions on how to play popular games like 501, Killer, and Around the World. Digital versions will also be available for customers to scan, bringing the games to life.

Says Cathy Olver, Star Pubs Retail Director: “Many licensees tell us that darts is “crucial” to their business, especially on traditionally

quieter mid-week evenings. It increases dwell time, boost sales and encourages repeat visits, as well as building atmosphere and energy in pubs.

“As Luke Littler continues to ignite interest in the game, the demographic of players is broadening, and more people of all ages are wanting to give it a go and learn how to play. It’s a great way to encourage socialising. We already provide a darts offer to all our managed pubs where space allows.

We are delighted to be extending the benefits to our leased and tenanted pubs with a tailored scheme that enhances the experience for established darts enthusiasts and encourages more casual players.

Our darts scheme will bring the sport alive and provide a low-cost way for all our pubs to give their customers a competitive socialising experience.”

An Interview with William Gorol, founder of triSaaS

Tell us about your background

I began my hospitality career as a teenager washing dishes at the Ardlui Hotel on Loch Lomond. Despite leaving school early with few qualifications, I worked my way up through the ranks to become General Manager at venues like Edinburgh’s Old Waverley Hotel and Ayr Racecourse. These experiences helped me understand the daily pressures different hospitality departments face. In 2009, frustrated by inefficiencies in the industry, I transitioned into technology which is when I built Procure Wizard, the UK’s first integrated procure-topay platform for hospitality. It went on to serve over 8,000 sites and was acquired by The Access Group in 2018. Now with triSaaS, I am focused on creating intelligent software and consultancy solutions for the hospitality industry to fix the problems I once faced in the industy.

Purchase Warrior is described as your boldest innovation yet. What makes it stand out from other procurement platforms in the market?

Purchase Warrior is a truly next-generation procure-to-pay platform. It is AI-powered and mobile-first, making it intuitive and accessible for hospitality teams. What sets it apart is its ability to manage the entire procurement process from supplier onboarding to invoice reconciliation while delivering real-time insights and control. It is built specifically for hospitality and shaped directly by user feedback and operational realities. With your extensive experience in hospitality, how did those real-world

challenges shape the development of Purchase Warrior?

Every feature in Purchase Warrior is rooted in my experience of hospitality operations. From inconsistent ordering to time-consuming admin and lack of visibility, these were daily frustrations I personally dealt with. We designed the platform to eliminate those pain points by making procurement faster, smarter, and more transparent for teams under pressure.

How does the AI-powered functionality in Purchase Warrior improve decision-making for hospitality teams, and what kind of impact are you seeing so far?

The platform uses smart algorithms to surface key insights in real time. It helps teams make informed decisions on purchasing, identify trends, and spot potential issues before they arise. As users interact with the system, it adapts and evolves, becoming more accurate and predictive. Early feedback from clients that have signed on shows faster ordering, fewer invoice errors, and improved supplier engagement.

triSaaS has seen impressive growth recently. What’s next for the company, and how do you envision the future of hospitality tech evolving over the next few years?

We are continuing to invest in product development and expanding our portfolio to meet emerging needs. The future of hospitality tech lies in intelligent, connected solutions that drive efficiency and performance. Our goal is to lead that transformation by delivering tools that are not justpowerful but also grounded in the realities of daily operations.

For further information, please visit www.trisaas.com

On Premise Drinks Sales Hold Level In Late July

Bursts of warm weather helped On Premise operators and suppliers to bring drinks sales level year-on-year in late July, CGA by NIQ’s latest Daily Drinks Tracker shows.

Average sales in managed venues in the week to Saturday 26 July were exactly in line with the same week in 2024, with growth on four of the seven days. Year-on-year increases peaked at 3% and 4% on Thursday 24 and Friday 25 July respectively—coinciding with particularly high temperatures in London and the south east. While the day of the women’s Euro 2025 football tournament final (Sunday 27 July) is not included in this comparison, England’s success in the competition has had a positive impact on some venues.

Sunshine across the week boosted Long Alcoholic Drinks (LAD) categories as consumers sought refreshment in longer serves. Beer sales were 4% higher than in 2024, while cider rose 3%. Soft drinks were level, but spirits fell by 5% and wine by 10%, extending a more challenging Summer for these two categories.

Trading comparisons in the previous seven days—to Saturday 19 July—were distorted by the men’s Euro

2024 tournament, as England’s involvement in the final led to a sharp spike in sales. However, there was year-on-year growth on four of the other six days of the week, and widespread good weather raised sales by 19% on Monday 14 July.

The latest fortnight completes an up-and-down July for the On Premise, after negative trading in the first week of the month but a positive recovery in the second. The figures are also in line with a flat June for managed hospitality groups, as revealed by the CGA RSM Hospitality Business Tracker.

Rachel Weller, CGA by NIQ’s commercial lead, UK & Ireland, said: “When we strip out the bonanza of the Euro 24 tournament from the comparisons, it was a solid July for many pubs, bars and suppliers. While growth hasn’t been spectacular, businesses have at least been able to keep pace year-on-year and recoup some of the extra labour costs imposed from April. The trading environment remains challenging, but there’s a mood of cautious confidence about a positive school holiday season in August and some momentum as we move towards the final third of the year.”

Hospitality Action And Montgomery Group Unite

To Expand Industry Wellbeing Messaging

UK charity Hospitality Action has announced a strategic partnership with Montgomery Group, the country’s longest-running independent events organiser.

The partnership aims to raise awareness of Hospitality Action’s vital work whilst promoting a more resilient and supported hospitality workforce.

Bringing together two organisations with deep roots in the industry, this collaboration combines nearly two centuries of sector support. Since 1837, Hospitality Action has provided financial assistance, mental health support and crisis aid to hospitality workers. Montgomery Group, a family-owned business founded in 1895, operates over 50 major events across 15 countries and has a proud legacy of championing hospitality innovation and excellence.

Mark Lewis, Chief Executive at Hospitality Action said: “We’re

Introducing the most advanced procurement platform available in the UK sector.

delighted to partner with Montgomery Group to expand our reach and connect with even more people across the sector. As demand for our services reaches unprecedented levels, raising awareness around the importance of wellbeing in the workplace has never been more critical. Supporting employee welfare isn’t just a moral obligation, it’s fundamental to the long-term success and sustainability of hospitality businesses in 2025 and beyond.”

Jo Farish, Event Manager for HRC, said: “We understand the immense pressures facing hospitality professionals and are proud to welcome Hospitality Action as an official charity partner. This union is a meaningful way for us to give back to an industry that supports so many livelihoods and plays such a vital role in our communities. We’re honoured to support the incredible work Hospitality Action delivers and look forward to amplifying their message at our events, helping to drive real, positive impact where it’s needed most.

A LEADING PROVIDER OF TECHNOLOGY AND SERVICES THAT IMPROVE EFFICIENCY, COMPLIANCE AND PERFORMANCE

This AI-powered, mobile-first procure-to-pay (P2P) platform draws on nearly two decades of procurement expertise to transform how hospitality businesses manage purchasing and supplier relationships from food, to cleaning supplies or contractors, it covers it all.

Purpose-built to address the real-world challenges of hospitality procurement, Purchase Warrior delivers speed, accuracy, and control at every stage of the process—from supplier onboarding and purchase order creation to invoice reconciliation and analytics.

The platform uses smart algorithms to highlight important business data in real time, helping with ordering, spotting trends, and making faster, better decisions. As teams use the system, it adapts and evolves, becoming a proactive operational companion across departments. For

Hospitality and Leisure Sector Faces Rising Tribunal Claims Amid High Staff Turnover

EMPLOYMENT RIGHTS BILL COULD DRIVE FURTHER INCREASE IN CLAIMS

New research from law firm Birketts (www.birketts.co.uk) has revealed that employers in the hospitality and leisure (HAL) sector are facing a growing number of employment tribunal claims, driven by high staff turnover, casual working arrangements, and challenges in managing grievances effectively.

The report, The Birketts View: Employment Tribunals in the Hospitality and Leisure Sector Impact Report 2025, surveyed HR professionals across England and Wales and found that HAL businesses had received an average of 44.53 tribunal claims over the past two years – 12% higher than the average across all sectors.

The most common claims brought against HAL businesses were harassment related to a protected characteristic (15%), with significantly fewer claims for ordinary and constructive unfair dismissal due to the prevalence of short-term contracts and seasonal work.

Birketts warns that the Employment Rights Bill, which introduces ‘day one’ rights to claim unfair dismissal, could lead to a surge in claims from employees who previously lacked the required length of service. GRIEVANCES AND DISCIPLINARIES:

A GROWING CONCERN

While HAL businesses reported fewer grievances overall (27.62 on average), a higher proportion of grievances led to tribunal claims – suggesting that internal processes may be failing to resolve issues effectively. Discrimination was the most common grievance type (24.2%), followed by concerns around pay, workload, and relationships with managers.

On average, HAL businesses dealt with 28.9 disciplinary matters in the past 24 months, below the cross-sector average of 36.5. However, the most common disciplinary issue leading to dismissal was also discrimination (17%).

SETTLEMENTS AND HR IMPACT

The report found that over 70% of claims in the HAL sector were settled before reaching a final hearing –higher than the average across all sectors. However, Acas Early Conciliation was used in only 10% of cases, suggesting missed opportunities for early resolution.

The most common reasons for settling claims included management time (28%), poor merits, and reputational risk. HAL HR teams spent an average of 4.32 working weeks dealing with tribunal claims over the two-

year period.

Commenting on the findings, Catherine Johnson, Partner in Birketts’ Employment Team, said:

“The hospitality and leisure sector is particularly vulnerable to employment claims due to its reliance on casual and seasonal staff. The introduction of ‘day one’ rights under the Employment Rights Bill will likely increase the volume of claims, especially in areas like harassment and discrimination.”

“Employers must act now to strengthen their internal processes, provide robust training to line managers, and ensure grievances are handled effectively. Failure to do so could result in costly and time-consuming tribunal proceedings.”

She added: “AI tools make it easier and faster for employees to draft detailed complaints about workplace issues. As a result, employers appear to be increasingly faced with grievances that are longer, more complex, and sometimes contain significant inaccuracies, particularly in the interpretation of legal principles and even in the factual details. It is important to put an AI policy in place to proactively manage this.”

RECOMMENDATIONS FOR HAL EMPLOYERS

Birketts advises HAL businesses to:

• Implement clear workplace policies and maintain open communication.

• Provide training for managers on proactively managing grievances, discrimination, and harassment. Consider early and robust tactics when claims are brought.

• Prepare for the new legal duties under the Employment Rights Bill, including the requirement to prevent harassment by third parties.

Bristol Hoteliers Are World Cup Winners

Bristol hoteliers say they already feel like winners weeks before the first ball is kicked in the 2025 Women’s Rugby World Cup.

The city’s Ashton Gate Stadium – home to Bristol City football and Bristol Bears rugby sides – will host two quarter finals and both semi-finals next month.

The tournament runs between August 22 and September 27 and sports fans are expected to descend in large numbers on the match venues to watch the world’s best players from 16 nations compete for the sport’s ultimate prize.

Ashton Gate will host quarter-finals on September 13 and 14, and the two semifinals on September 19 and 20, with the final taking place at Twickenham on September 27.

Four prestigious matches coming to the city is good news for members of the Bristol Hoteliers Association (BHA), which says its successful summer season is being extended as a result.

BHA Chair Adam Flint said: “Traditionally, September can be a fairly quiet month for leisure businesses, with schools returning after the summer holidays.

“But with the rugby world cup, our summer is being extended which is a welcome boost to our businesses.

“And with women’s rugby, like the football, getting a higher and higher profile, having four key World Cup fixtures in Bristol will help put our city on the world map and hopefully encourage even more people to visit and to enjoy its excellent hospitality.

“Of course, should England’s Red Roses progress to the semi-finals, as we all hope they will, then there may be even more demand in the latter stages of the tournament

“Some of our hotels will be hosting World Cup teams during those matches, too.” Hoteliers have enjoyed a fairly strong summer, thanks in part of the period of prolonged hot and sunny weather coupled with several special events, such as the world-famous International Balloon Fiesta and the first Oasis reunion concerts in nearby Cardiff, which saw concert-goers snap up beds in Bristol.

Mr Flint said: “Generally, the September pace is strong thanks to the Women’s Rugby World Cup, which puts us in a good place for a strong final summer push before the winter.

“We are, of course, very grateful for this extra business and hope that it will mean more people will become aware of everything that our amazing city has to offer, so the benefits of the World Cup to our businesses will be felt long after the final whistle is blown.”

Pasta Evangelists Unveils Plans To Launch 100 UK Restaurants Creating Up To 1,500 Jobs

Pasta Evangelists has unveiled plans to open 100 restaurants across the UK over the next five years. Working alongside its franchise partners, the company will invest more than £30 million into the expansion, with a focus on securing locations and partners in the South of England, the Midlands, and Scotland.

The London-based fresh pasta brand, which began as a recipe kit delivery service before branching into dining, is seeking new sites and franchise partners across the South of England, the Midlands and Scotland. The company says it is also exploring a ‘Pasta Apprenticeship’ scheme to attract new talent and help current staff develop long-term careers in hospitality.

Chancellor of the Exchequer Rachel Reeves hailed the announcement as “great news and another vote of confidence in the UK,” adding that it demonstrated “the dynamism and resilience of British businesses” as the government focuses on economic growth.

Co-founder and CEO Alessandro Savelli said the company’s goal is to become “the UK’s fastest-growing casual dining hotspot” for pasta lovers.

“The demand for our fresh, beautifully cooked artisan pasta is growing. We expect our plans to create up to 1,500 new jobs. We already employ 350 people and as part of our recruitment drive, we’re looking into options for a ‘Pasta Apprenticeship’ scheme to encourage young people into the workplace.”

Savelli said sustainable growth is key to the company’s strategy, noting that while the hospitality sector is under pressure, Pasta Evangelists has “bucked the trend” with five confirmed new openings in just three months.

The group recently opened its first restaurant outside London in Guildford and a new site in Farringdon. Three more London restaurants – in Fulham, Queensway and New Oxford Street – are due to launch in the coming weeks, bringing the total to 11.

Co-founder and Chief Marketing Officer Finn Lagun credited the brand’s success to offering more than just dining: “A big part of our success is the experiential element, with our famous fresh pasta-making courses. Over 100,000 people have already learnt the art of pasta-making at our Pasta Academy, and with our growth plans, we could see over a million Britons learning from our chefs.”

Health Body Advises Public To Be Vigilant Of Rising Foodborne Illnesses

The Chartered Institute of Environmental Health (CIEH) has advised the public to be vigilant as new figures show infections from a type of bacteria that can cause severe stomach upsets rose by 26% in England last year.

The latest annual data released by the UK Health Security Agency (UKHSA) showed the ‘significant’ rise in illness from Shiga toxin-producing E. coli (STEC) in 2024. STEC are bacteria that can cause gastroenteritis, with symptoms ranging from diarrhoea and stomach cramps, to vomiting and dehydration.

The highest incidence of STEC cases in 2024 was in children aged one to four years-old. Travel-related cases also increased significantly by 60.5% from 114 in 2023 to 183 in 2024.

Professor Chris Elliott, CIEH honorary vice president and food safety expert, said: “The rise in STEC cases outlined in these latest figures

is extremely concerning but does follow a worrying pattern, as cases have doubled in England over the past decade and this mirrors other foodborne illness levels such as salmonella and listeria.

“The prevalence of these bacterial illnesses, as well as Cryptosporidiosis cases linked to farms in England and Wales, highlight the importance of people taking steps to prevent infection, especially as they get out and about this summer.

“Environmental Health Officers (EHO) play a key role in working with food businesses to ensure they are meeting their legal obligations in terms of hygiene and food safety.

We would urge the public to check the Food Hygiene Rating Scheme rating for premises before they eat out to give them assurance that the venue they are attending is meeting these obligations and that the food is safe to eat.”

Vinarchy Appoints Amanda Almond To Lead EMEA Region

Vinarchy, one of the world’s leading wine companies, has announced the appointment of Amanda Almond as Regional Managing Director for Europe, the Middle East and Africa (EMEA), effective 1 September 2025.

The appointment follows the decision of current Regional Managing Director, Derek Nicol, to step down and pursue other opportunities.

Ms Almond brings more than 25 years of experience in the beverage industry, including senior leadership roles at Bacardi, PepsiCo and Lindt.

Most recently, she led Bacardi’s operations across North Europe, Iberia, Greece, the UK, and Ireland.

Vinarchy Executive Chairman, Ben Clarke, said: “Amanda is known for her commercial acumen and strong leadership, alongside her passion for growing premium brands and high-performing teams.

She brings a great mix of industry knowledge, strategic thinking, and people-first leadership. Her experience and energy will be a great asset as we continue to grow our presence across EMEA.”

Amanda Almond said: “I am thrilled to be joining Vinarchy at such an exciting time for the company. I look forward to working with the EMEA team and our valued customers across the region to grow our amazing portfolio of brands and drive the wine category forward.”

Ben Clarke thanked outgoing Regional Managing Director, Derek Nicol for his contribution and leadership during a pivotal period for the business.

“Derek has played a key role in transforming the EMEA region and leading our global supply chain. We thank him for his drive, energy and commitment over the past five years. We wish him all the very best for the future.”

How Sustainable Hygiene Helps Hospitality Venues Meet Net-Zero Goals and Attract Eco-Conscious Guests

As sustainability increasingly shapes the hospitality sector, Ramona Shellard, sales director at WEPA Professional UK (www.wepaprofessional.co.uk) explains how simple, strategic hygiene upgrades can support environmental and net-zero goals while boosting guest satisfaction and operational efficiency.

Guests today are increasingly prioritising sustainability when choosing the venues they visit. While great service and comfort remain essential, visitors are looking at everything from energy efficiency and waste management to ethical sourcing and the eco-friendly products used in washrooms.

With 73% of travellers now more likely to choose eco-friendly accommodations, sustainable practices are key in influencing guest decisions and driving customer loyalty and retention.

With tight margins and numerous operational challenges to manage, hospitality businesses are under pressure to deliver more with fewer resources.

For hospitality operators aiming to meet ambitious environmental targets, they can start where change is simple; the washroom. Adopting sustainable hygiene practices here not only supports environmental goals but also improves operational efficiency and enhances the guest experience.

SUSTAINABLE HYGIENE AS A STRATEGIC STEP TOWARD NET-ZERO GOALS

Amid rising costs and growing environmental pressures, hospitality venues must adopt solutions that deliver real value. That’s why sustainability efforts need to be practical as well as principled, and sustainable hygiene provides a low-barrier, high-impact step in the right direction.

Small changes, such as swapping traditional hygiene paper for recycled or alternative fibre options, mean that venues can make meaningful progress in their sustainability efforts by reducing carbon footprints across the entire product lifecycle.

Additionally, hospitality facilities should also consider opting for products with green credentials like EU Ecolabel, FSC (Forest Stewardship Council) and Cradle to Cradle Certified, to ensure responsible sourcing, reduced emissions and efficient resource use across operations.

Logistics also play a role, with factors such as transportation efficiency, storage and recyclable packaging all contributing to reducing environmental impact. By evaluating hygiene suppliers through a sustainability lens, hospitality operators can embed sustainable practices in a strategic way.

REDUCING WASTE AND ENHANCING EFFICIENCY THROUGH SUSTAINABLE HYGIENE SYSTEMS

Waste reduction is a major challenge for hospitality venues in high-traffic areas like washrooms. Traditional hygiene systems often result in overuse, unnecessary replenishment and large volumes of product and packaging waste. This not only drives up costs but creates operational inefficiencies.

To address this, venues must implement closed-loop, refillable hygiene paper dispensing systems with smart monitoring. These systems conserve resources by limiting unnecessary consumption and help facilities teams manage refills, while also elevating hygiene standards by limiting touchpoints and minimising risk of contamination – key concerns for health-conscious guests.

Beyond resource savings, these systems create a more visually appealing environment, something guests are quick to notice. By reducing product waste and maximising functional design, dispenser systems are a smart investment for venues aiming to enhance both sustainability and guest satisfaction.

MEETING GUEST EXPECTATIONS THROUGH SUSTAINABLE HYGIENE STRATEGY

Net-zero strategies shouldn’t be hidden in back-office policies; they should be visible throughout the guest experience. Younger visitors especially expect to see visible eco-friendly practices throughout their visit, with 73% of Gen Z customers willing to pay more for sustainable products aligning with their values.

Therefore, a clean, plastic-free washroom that is well-stocked with sustainable products sends a strong message about a venue’s broader environmental commitment, reinforcing a brand’s credibility.

In a competitive hospitality landscape, aligning hygiene strategies with sustainability isn’t just good ethics; it’s good business. Eco-conscious guests take notice of the details, and washroom standards can make or break their impression. By integrating more sustainable products, venues not only cut their environmental impact but also actively enhance the guest experience.

HOW SMARTER HYGIENE STRENGTHENS SUSTAINABILITY AND REPUTATION

Smarter hygiene strategies not only support net-zero goals but also offer operational and business benefits. When venues consider the impact of hygiene systems and paper products, they also show a deeper understanding of evolving guest needs.

As sustainability becomes a baseline expectation, hospitality operators have an opportunity to lead by showing that everyday choices reflect a long-term vision. Guests notice when facilities are not just clean but wellmaintained with products and systems that align with environmental standards.

By treating hygiene as both a strategic priority and a visible expression of environmental responsibility, venues can connect with today’s conscious consumers. This approach meets expectations while also building trust, elevating guest experience and strengthening a competitive edge rooted in sustainability.

Boost Your Pub Trade Overnight – With Pub & Food Banners from HFE Signs

In the hospitality game, visibility is everything. You can have the coziest bar, the crispiest roast potatoes, and the friendliest service in town – but if people don’t know about it, you’re relying on luck to fill your tables. That’s where HFE Signs comes in.

For over two decades, HFE Signs has been helping pubs, restaurants, and cafés shout about what makes them special. Their high-quality pub & food banners are the perfect way to grab attention, drive footfall, and get your message out to the people who matter – your customers.

BIG, BOLD, AND BUILT TO LAST

These aren’t flimsy bits of plastic that fade in the sun or flap themselves to pieces at the first gust of wind. HFE’s banners are printed on durable PVC with vibrant, UV-resistant inks, ensuring your message stays crisp, colourful, and professional – rain or shine. Measuring a generous 8ft x 3ft, they’re large enough to be read from a distance, whether hung outside your pub, along a roadside fence, or at the entrance to your beer garden.

YOUR MESSAGE, YOUR WAY

Whether you want to promote your Sunday carvery, two-for-one burger nights, cask ale festival, or live music weekends, HFE Signs will print your design in stunning full colour. If you don’t have artwork ready, their in-house team can create something for you – at no extra cost. They’ll work with you to make sure your banner is not just eye-catching, but completely on-brand for your pub.

AN OFFER TOO GOOD TO MISS

Right now, HFE Signs is offering an unbeatable deal: two 8ft x 3ft banners for just £90 + VAT – including next working day delivery. That’s two huge, professional-quality banners for less than the price of a single small ad in many local papers.

Here’s what that means for you:

• Order on Monday – have them by Tuesday.

• Launch a last-minute special and get the word out instantly.

• Promote different events in different locations at the same time. WHY BANNERS WORK

Advertising isn’t just about reaching people – it’s about reaching the right people. When you place a banner outside your premises or on a nearby busy road, you’re targeting locals and visitors who are already nearby and can easily pop in. It’s immediate, location-specific marketing – the kind that delivers results fast.

Banners also work for repeat visibility. A customer who sees your “Steak Night Thursdays” banner every time they pass will eventually decide to try it. Unlike digital ads that disappear in a scroll, banners stay in place and keep working for you, 24/7.

ORDER TODAY – SEE THE DIFFERENCE TOMORROW

This is the kind of marketing investment that pays for itself in a single busy night. Whether you want to promote an upcoming event, advertise daily specials, or simply make your pub more visible from the street, HFE Signs has you covered.

Order your two-banner deal now at www.hfe-signs.co.uk/pubhotel-banners.php or call their friendly team. Because in the pub business, the more people know about you, the more pints you’ll be pulling.

Card Spending Grows In July As Warm Weather Boosts Hospitality And Leisure

Consumer card spending grew 1.4 per cent year-on-year in July, up from -0.1 per cent in June, but remaining below the latest CPIH inflation rate of 4.1 per cent.

Essential spending declined -0.7 per cent, however discretionary spend rose by 2.4 per cent – an increase from June’s 0.8 per cent growth – as changeable weather led shoppers to spend on both sunny and rainy-day activities and items.

Entertainment spending was up 7.4 per cent in July, below June’s 8.0 per cent, but ahead of the overall hospitality and leisure sector’s 2.7 per cent growth. Spending on live shows and concerts increased 9.3 per cent, above the 2.5 per cent recorded in June.

The busiest day of the month for the category was 10th July, when general release tickets to Lewis Capaldi’s 2025 tour went on sale. Cinema spend, up 1.6 per cent overall, peaked on 5th July, following the release of Jurassic World Rebirth a few days earlier, on 2nd July.

The overall retail category had a positive month, up 1.9 per cent, after marginal growth of 0.2 per cent in June. This was propped up by clothing which grew 4.2 per cent, its greatest increase since September 2024. This comes as almost one in five (16 per cent) UK adults said they bought more summer clothes and accessories in July, while a quarter (26 per cent) said July’s changeable weather impacted their spending decisions.

CONFIDENCE IN HOUSEHOLD FINANCES HOLDS STRONG

Confidence in the strength of the UK economy dipped once again in July, falling three points month-onmonth, to 22 per cent, the lowest level seen since January (21 per cent), having reached a 2025-peak in May, at 28 per cent. Despite this, consumers remain confident in their ability to live within their means.

This measure held firm at 75 per cent, just one point below the 76 per cent recorded in June, and five percentage points higher than July 2024 (70 per cent).

Confidence in household finances also stabilised at 72 per cent, down marginally from 73 per cent in June, but up seven percentage points year-on-year, from 65 per cent.

A focus on budgeting is likely contributing to the stability of these figures. A third (34 per cent) are building a savings buffer in case costs rise (equal to June), while seven in 10 (71 per cent) have been making financial adjustments in light of the current economic outlook (up two points month-on-month).

Karen Johnson, Head of Retail at Barclays, said: “The summer sales, changeable weather and shoppers seeking the “feel-good factor” led to a strong July for retailers, particularly among beauty, clothing and furniture stores. While confidence in the UK economy remains subdued, prudent money management, supported by the growing popularity of AI tools to help with budgeting is contributing to a continued resilience in personal and household finances”.

National Pubwatch President Visits Nantwich

National Pubwatch President, Lord Graham Evans, attended a Pubwatch meeting in Nantwich this week to learn first-hand how a scheme works at a local level. There were over twenty attendees including local venue operators and representatives from the police, Council, Street Angels, and the National Pubwatch Committee

“Nantwich Pubwatch is the place where everyone can come together to promote a safer night-time economy in the town. Well run venues create a safer environment for both staff and customers – and make life easier for local police.”

Topics discussed included drugs, effective use of CCTV, drink spiking, reckless e bike riders, protecting vulnerable women and how Street

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.

Angels and local venues can work together to protect people who get into difficulty.

At the end of the meeting, Graham Evans thanked everyone for the invitation to attend. He said: “It was inspiring to see how everyone is working together so effectively to make Nantwich a safe and attractive place for a night out. I have always said that Pubs are a force for good in UK life. Nantwich Pubwatch is yet more evidence that this is true.”

Pubwatch liaison officer Sergeant Matt Stonier of Nantwich Beat Management Team, expressed his thanks for Lord Evans taking an interest in the local partnership. He stated: “I can assure you that this how the meetings are held, month to month, and their is rarely a spare seat!”

Cutting Out the Middleman: Why Hospitality Brands Need to Own Their Digital Channels

By Simi Olaleye, Business Development Manager of Tasty African Food

In an era where nearly every meal, table, or takeaway can be ordered with a swipe, it’s easy to forget who really owns the customer: the platform or the brand?

For many hospitality operators, third-party delivery and booking platforms have become the default. They offer scale, convenience, and exposure - but at a cost. And that cost is no longer just the 30% commission on each order. It’s the erosion of direct customer relationships, control over brand experience, and long-term profit margins.

As digital behaviours evolve, it’s time for more food and drink businesses to take back control. Owning your own app isn’t just about tech - it’s about autonomy, insight, and future-proofing your business.

THE PROBLEM WITH PLATFORM DEPENDENCY

The convenience of third-party platforms comes with strings attached. When customers order through aggregators or book tables through major apps, restaurants and bars get little to no data. You don’t know who your most loyal customer is. You can’t remarket to them. You can’t tailor their experience beyond what the app allows. Worse, they become that platform’s customer - not yours.

There’s also the pricing dilemma. Commissions from delivery and reservation apps are notoriously high, eating into already tight margins. This forces many operators to raise prices on those platforms - which can alienate customers and create confusion over value. Even for premium venues, this creates a perception of reduced control or consistency.

So what’s the alternative?

OWNING THE EXPERIENCE: THE CASE FOR BRANDED APPS

Having your own branded app may seem like a luxury reserved for chains or tech-savvy startups. But in reality, it's becoming a strategic necessity - and increasingly accessible.

Whether you're a fast-casual group, a boutique hotel, or a high-end restaurant brand, your own app gives you:

• Customer data and insight: You know who’s ordering, what they like, when they visit, and how often.

• Direct marketing power: Push notifications, email integrations, and in-app promotions allow for targeted, real-time engagement.

• Brand consistency: Control the UX, visual design, tone of voice, and loyalty mechanics.

• Improved margins: No commission fees, more room for profit - or value-led pricing for your customers.

• Customer retention: Build loyalty schemes that work for your brand, not ones dictated by an aggregator’s rules.

THINK BEYOND DELIVERY

It’s important to think of an app not just as a delivery tool, but as a digital hub for the brand. Some opera-

tors use apps for:

• Click & collect orders

• Table bookings or pre-pay experiences

• Loyalty programmes with personalised rewards

• Event RSVPs or private dining inquiries

• Exclusive menus, pre-orders, or chef’s table drops

For food groups, multi-site operators, or niche concepts with a strong identity, an app becomes a key part of the brand’s ecosystem - an extension of the dining experience, not just a digital transaction.

CASE IN POINT: LEARNING FROM DTC PIONEERS

The success of direct-to-consumer (DTC) brands in other industries - fashion, fitness, beauty - has largely been driven by ownership of customer relationships. They build platforms that allow for direct communication, community-building, and personalised selling. Hospitality has lagged slightly behind in this respect, but that’s beginning to change.

Some of the most agile independent operators are now experimenting with branded apps, QR-based loyalty schemes, and gamified experiences - from coffee cards to cocktail passports. The barrier to entry is lower than ever thanks to no-code and low-code platforms, app-as-a-service providers, and embedded payment tools.

The real opportunity lies in thinking of the app not as an order form, but as a stage - one where you can tell your brand story, reward loyalty, and shape behaviour over time. Tasty African Food recently launched its own branded app, empowering customers to order directly, earn rewards, and connect with the brand on their own terms - a move that reflects the growing shift toward digital independence in hospitality.

OVERCOMING THE CHALLENGES

There are, of course, valid concerns. Development costs, user adoption, maintenance, and integration with POS or CRM systems can seem daunting. But many of these are now surmountable:

• Shared infrastructure: Some providers offer white-label templates tailored to hospitality.

• Incentivised onboarding: Offer a free item, early access, or members-only discounts for first-time app users.

• Smart marketing: Use social, in-venue signage, and staff incentives to drive downloads.

• Data-led iteration: The real value comes after launch - when you start learning, refining, and adapting based on user behaviour.

The initial hurdle is worth the long-term gain. A restaurant or bar that owns its digital journey is better equipped to weather platform policy changes, shifting consumer habits, and economic shocks.

Looking Ahead: Autonomy Is the Advantage

The hospitality industry is at an inflection point. With rising costs, shifting expectations, and digital-savvy diners, the power balance is changing. Operators who embrace direct channels will have an edge - not just in profit, but in brand equity.

Owning an app isn’t about competing with Deliveroo or OpenTable. It’s about reclaiming your space in the digital dining room. It’s about building community, delivering value, and future-proofing your business one tap at a time.

Because in a world where customer loyalty is earned - not assumed - ownership is everything.

Atherton Community Pub Reopens

Following £170,000 Makeover

The Kings Head, formerly The Weavers Rest, located at 8 Market Place in Atherton, officially reopened on Friday 8th August following a significant investment of £170,000.

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

Throughout, the pub has been restored to its former glory – reflected in the name change – thanks to the refurbishment which uncovered its original, internal and external tiling dating back to the 1800s. As an entertainment-orientated venue, the interior is complete with several flat screen televisions featuring horse racing channels along with a brand new pool table and darts board to encourage the formation of local teams. Cameron Warburton, Operator of the Kings Head, said: “We were thrilled to reopen the King’s Head to the community last week –opening night was a huge success with really positive feedback from customers. It’s been a very exciting journey bringing our vision for the pub to life and restoring all of its wonderful traditional features.

I’d like to thank everyone at Proper Pubs, our team here at the Kings Head and of course local residents for all their support so far – we can’t wait for what the future holds!”

The operator will also work hard to collect food to donate to the local foodbank and later this year, he’s hoping to run a fundraising day in aid of Proper Pubs’ charity partner, Claire House Hospice. Matthew Gurney, Operations Director for Proper Pubs, said: “I’m delighted to welcome Cameron and his husband, Matthew, to The Kings Head. The pub looks absolutely fantastic and I’m thrilled that opening night was so successful. I look forward to seeing our operators bring the Kings Arms back to the heart of the community and I wish them the very best of luck for this next chapter!”

Pub Taxes 'Election Issue' Say Young Voters

Britons believe the tax system is failing the nation’s pubs, as new polling shows that nearly three-quarters consider business rates unfair – and more than half would back a political party that cuts pub taxes.

Almost three-quarters of adults (72 per cent) say the system is unfair even after learning about the government’s temporary forty-per-cent relief.

The new poll, commissioned by the British Beer and Pub Association (BBPA), reveals that the business rates burden on pubs has become politically contentious. Over half the electorate (55 per cent) say they would vote for a party that promises to ease the tax pressure on pubs. Support climbs to seventy-three per cent among 25 to 34-year-olds.

These findings land as the BBPA warns that without meaningful business rates reform, Britain’s pubs and breweries will struggle to survive and continue to close at a rate of one pub per day.

The cut from a 75% rate relief to eligible pubs, down to just 40% was estimated to cost the pub sector £98m. On top of this, publicans now keep just 12 pence on every pint sold, squeezed not only by unfair tax but also by rising energy bills, staffing costs and regulatory pressures.

The BBPA’s Long Live the Local campaign argues that the next Budget is the best chance in a generation to secure permanent, meaningful reform of business rates and to embed fairer beer duty.

Emma McClarkin, chief executive of the British Beer & Pub Association, said: “This data is crystal clear that many see pubs as a lifeline instead of a luxury. However, too many pubs are finding it impossible to keep the doors open when they’re up against so many punishing rates and regulations.

“When a pub closes it not only takes away the heart and soul of the community, but hurts working people and their families who rely on those wages.

West London Restaurant

Fined

£13,000

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

“The government can turn this around by delivering meaningful business rates reforms that will ultimately boost jobs, high streets, and the economy.”

The findings show the public agrees that pubs are central to communities, as 55 per cent of respondents say that a good local ranks in their three most important neighbourhood amenities – ahead of schools, places of worship and gyms. And 58 per cent say they have attended or organised an activity such as a playgroup, darts night or book club in a pub during the past year.

Despite this role, pubs still pay significantly more in business rates than comparable community spaces. That disparity helps explain why 76 per cent of the public believes pubs that host community services deserve a reduced tax burden, the British Beer and Pub Association said.

Paul Frost of The Langton in Bristol said, “Pubs like ours are seen as the heart of the community by everyone, except the taxman. We host choirs, toddler groups, charity events, and even a wellness hub, but business rates haven’t caught up with reality. The support just isn’t there, even though we’re doing more than ever to bring people together.”

Kate Davidson, The Old Ivy House in London said, “We knew it would be tough, but it’s become relentless. We’re growing, but the profits don’t reflect that proportionally. The pub isn’t just about pints; it’s about lonely people finding connection, students bonding with retirees, and parents feeling welcome. That’s the value the current rates system completely ignores.”

The BBPA is urging supporters to join Long Live the Local and email their MP before the Budget, calling for an overhaul of business rates, a duty cut in line with European averages and action on spiralling regulatory costs.

You can find more details at https://www.longlivethelocal.pub.

Why Hospitality Deserves More Than Lip Service

By Philip Harrison, Chairman, Harrison (https://www.weareharrison.com/)

The loss of 69,000 jobs in hospitality is a stark warning — not just for the sector, but for the country. It signals an industry in crisis, with far-reaching consequences.

Hospitality goes far beyond pubs, restaurants, cafés, and hotels, supporting an intricate web of suppliers, from food and drink manufacturers to laundry services, builders, tech providers and more.

It also contributes £62.6 billion to the UK economy and pays over £50 billion in tax annually.

And yet, hospitality is still often treated as a stopgap — something you do before your ‘real’ career starts. Government support mirrors some of the well-documented traits parents have when their children want to pursue a career in hospitality: hospitality is seen as ‘less-than’, not worthy of long-term career investment. Of course, we all know differently.

THE BEATING HEART OF THE HIGH STREET

Hospitality is deep rooted into the fabric of our lives. Five years later, the learnings from the pandemic seem to be fading for many. Let me remind you: people crave physical social interaction. Even with all our tech, people need to gather, connect, and create memories. Hospitality provides that space.

During Covid, business owners transformed their operations overnight — pivoting to delivery, takeaways, or meal kits. And then reopening, adapting again, all at great personal and financial cost, all to allow people to commune together again.

As we talk about reviving and bringing life back to our high streets, hospitality must be part of the solution. It’s unlikely that high streets will once again be sought after for ‘necessity’, meaning part of the revitalisation process needs to be creating reasons to visit. Town centres need to offer experiences. Vibrant cafés, lively restaurants, and community-led spaces make urban areas destinations — places people want to spend time. But hospitality cannot carry the weight alone. Investment in mixed-use spaces is essential. We’ve seen areas built around just bars or restaurants lose momentum due to being too singular. Instead, we need a healthy mix: daytime cafés, nightlife, retail, events, and services.

Look at Selfridges — albeit at the top end of the market and far removed from some failing high streets, it is a thriving blend of fashion, food, and experiences, a model that’s worked for over 100 years. Or garden centres, which have evolved into destinations with cafés, clothing, gifts, and more. Blending industries keeps people engaged.

IS THE RESILIENCE RUNNING OUT?

The hospitality industry is nothing if not resilient. But that resilience has limits. Around 60% of UK restaurants close in their first year, and nearly 80% within five. That’s not due to poor leadership or bad ideas — it’s a sign of a broken system and an over taxed industry.

The people in hospitality are brilliant at reinventing, but they can’t do it forever. And why should they, with no safety net? There’s a complete lack of meaningful Government support. No startup incentives, no grants, no funding pathways, no coordinated effort to support hospitality entrepreneurs.

This isn’t a political issue — successive governments have ignored it. But the result is the same: high taxes, staffing shortages, tight margins, and no encouragement to take the risk of starting a hospitality business. We need to shift how we value hospitality. If entrepreneurs can’t make money in the long term, they can’t hire, pay suppliers, or reinvest in their businesses. Taxing the industry heavily doesn’t create the environment we need. Instead, we need structural support: funding, tax relief, and practical policies to nurture the next generation of chefs, baristas, brewers, and operators.

Without them, the high street dies. Tourism declines. Our social fabric weakens.

THE NEXT CHAPTER

Hospitality isn’t a second-tier career. It is a vibrant industry full of opportunity and fuelled by passionate people who combine creativity, leadership and service in a way few others can.

As AI becomes increasingly commonplace, the more we will rely on hospitality to drive our social interactions. While AI can process data, churn out statistics (and so much more), it can’t replace the joy of interacting with someone in real life. It doesn't have the creativity to look at a humble vegetable and reimagine it into a new dish or have a laugh whilst pouring a pint. It can’t provide a real bricks-and-mortar space to meet a friend or stay while exploring a new country. It’s a smart tool, but it’s not flesh and blood.

Hospitality can be a pillar of the UK’s economic future. But only if we recognise its strategic value and stop penalising those working to rebuild our communities, create jobs, and offer people a reason to step out of their homes.

At Harrison, we are proud to support the hospitality industry and everyone in it. The industry is being taxed out of growth. It’s time for policy to evolve — to protect hospitality for the future and help it thrive.

Marco Pierre White Restaurants Announce New Venue To Open This Year

Marco Pierre White Restaurants has today announced a new restaurant is to open this October.

The restaurant brand, that operates over 20 steakhouses, as well as New York Italian concept and traditional English Chophouses has today announced the launch of a new ‘Mr White’s by Marco Pierre White’ restaurant, opening in South Shields in the North-East.

The new 50-cover restaurant will be in the Mill Dam area of the town.

Headed by Craig and Sarah Shelmerdine, (owners of The Log Fire Pizza Co) the couple expect to start welcoming guests in early October while the new restaurant will create over 10 full and part-time jobs during its opening phase.

Darren Coslett-Blaize, Brand Director for Marco Pierre White Restaurants added: “We’re naturally delighted to announce the news of a new opening especially at such a challenging time in our industry.

Is

That Bowl Just Made From Leaves?

People have eaten from leaves for thousands of years - in Asia and Africa, it’s still common. TAPARI is reintroducing this concept to the West as an ancient solution to a modern waste problem.

72% of consumers reported buying more eco-friendly products than five years ago. Today's customers are actively seeking out brands that share their values, especially when it comes to health and wellbeing. TAPARI products are a unique, natural choice that your customers will immediately notice. Just made from stitched leaves, with no glues or chemicals - our dishes have a beautiful, organic texture that makes food look and feel special. When your guests see you’ve made a conscious choice, it shows them you care - about your business and about the planet.

In today’s competitive market, customers are looking for more than great food - they want a memorable experience. Traditional plastic and paper disposables can make your hard work look uninspired, leaving a poor final impression. This is the challenge TAPARI solves. We offer a simple, powerful way to upgrade your food service, ensuring every detail reflects the quality and care you put into your business.

“It’s exciting for us to be bucking the industry trend and it’s also great news for the area which has undergone significant regeneration in recent years, so the timing of the new restaurant is ideal to provide local people with a fantastic place to eat out with Marco’s world class touch at affordable prices.

“Mr White’s South Shields will offer steaks, seafood and cocktails, as well as an all-day dining option to suit everyone’s taste.”

Craig added: “We’re hugely excited to be opening Mr White’s. We originally met Marco a few years back when he was visiting his restaurant in Durham. We then got talking about our pizza operation and with his Italian heritage was naturally interested and has given us some fantastic advice.

“Mr White’s is all about providing an experience that’s easy to access, in a charming setting and for the guest who wishes to enjoy easy, affordable dining and we can’t wait to get open.“

You might wonder - “how will my customers perceive these very natural products?” - With more than a million meals served on TAPARI in the UK already, we believe that the response has been overwhelmingly positive so far!

From weddings to beer gardens - you can use TAPARI in a wide variety of settings and you always get more than a great-looking dish. You get to offer a truly guiltfree experience. Our disposables compost naturally, so you and your customers can enjoy your meal without worrying about waste. It's a simple change that makes a powerful statement. Serve with style, serve with purpose, serve with TAPARI.

Get in touch with us to sample our products today!

Visit: www.tapari.co.ukEmail: info@tapari.co.uk - Call: 03301 339 369

Latest Business Rates Appeals Figures

Foreshadow a Tsunami of Appeals, says Colliers

According to business rates experts at Colliers, latest figures just announced by the government reveal that the business rates appeal system: Check Challenge Appeal (CCA) is storing up “a tsunami” of appeals over the next seven months as we approach the final stretch of the 2023 list which ends on 31st March 2026.

According to government (VOA) statistics, in the 27 months since the beginning of the 2023 list (1st April 2023 to 30th June 2025), 162,440 Checks (the first part of the appeal process) were registered of which 17,330 are still outstanding.

More concerning is that of the 35,910 of these which progressed to the Challenge (second) stage of the process, well over half – 20,160 (or 56 %), were still outstanding 9 months before the end of the three year list. And only 9,340 (26%) of Challenges had been resolved so far, with 6410 (18%) labelled as “incomplete” by the VOA and therefore struck out/ declared void.

Given the difficulty for businesses in registering a Check in CCA in the first place- the amount of detailed information businesses now need to provide means that most have to use professional rating surveyorsColliers believes many businesses have up to now held back from registering their appeals. But in the next seven months new Checks will begin to flood the already creakingly slow system as the deadline approaches.

According to John Webber, Head of Business Rates at Colliers, “Many businesses have only recently finished disputing their values from the 2017 list and are only now turning to look at the 2023 list.

And for those businesses in the RHL (retail, hospitality and leisure) sectors who received reliefs on their business rates bills in the first two years of this list, the economic picture is now getting much tougher as the reliefs have been significantly cut and will soon disappear altogether. They will undoubtedly now consider dis-

puting current rateable values.

We think as businesses return from their summer holidays in September, they will start to put their appeals in against their current valuations. And looking at the numbers we at Colliers are already advising, we estimate there will be about 100,000 new appeals (checks) across the industry lodged over the next seven months.”

Webber advises that businesses would be sensible to challenge their rates bills if they can. As the VOA’s own figures reveal: 60% of businesses who challenged their business rates valuations saw a reduced RV (rateable value) as a result and only 0.6% saw an increase, and 54% of those who went onto the appeal stage also saw a reduction to their RV, with 0% seeing an increase. Success rates are therefore high.

However, Colliers is concerned about how slow the system is to get such challenges resolved.

As Webber continued, “If 56% of Challenges have still not been resolved 27 months on from being registered, how will the VOA cope with the expected 100,000 of new businesses disputing their 2023 valuations in the next 7 months? By next April the VOA will also need to start working on the 2029 list, for which the law will change giving businesses only a 6-month window in which to appeal. It’s going to be carnage.”

“The burden of business rates is too high and the lack of transparency about how bills are arrived at remains the root cause of this shocking number of people trying to appeal their rate bills. We believe the VOA is severely under resourced to deal with these numbers in the timeframe and will struggle. Businesses will miss out.

We believe businesses need and deserve a better appeals system- and they need it now.“

Applications Open For Renowned Andrew Fairlie Scholarship

Aspiring chefs in Scotland are invited to apply for the prestigious Andrew Fairlie Scholarship, as industry charity, Hospitality Industry Trust (HIT) Scotland, officially opens applications for this year’s programme.

A once-in-a-lifetime opportunity for chefs looking to develop in their careers, the Andrew Fairlie Scholarship provides an unrivalled educational experience, offering first-hand experience in some of the world’s most renowned culinary establishments to nurture the next generation of chef talent.

Now in its sixth year, the Andrew Fairlie Scholarship is supported by HIT Scotland, Restaurant Andrew Fairlie, Perth College UHI and The Gleneagles Hotel and is considered Scotland’s finest culinary scholarship.

An all-star panel of the country’s finest chefs will judge the 2025 competition. Lead judge, Stephen McLaughlin, Head Chef at Restaurant Andrew Fairlie, will be joined by Sat Bains, Chef Patron at Restaurant Sat Bains and Gary Maclean, the Winner of MasterChef The Professionals and National Chef of Scotland.

The winner of the 2025 Andrew Fairlie Scholarship will be taken on a 2-day educational trip to France with Grande Cuisine, gain hands-on experience at the 3-star Core by Clare Smyth in London, and undertake a stage at the 2-star Restaurant Andrew Fairlie at Gleneagles.

The winner will also receive a bespoke chef’s jacket from Goodfellows as a keepsake of the experience. Held over two years, these unrivalled culinary opportunities will inform and inspire the scholar’s professional development and knowledge, nurturing their passion and career path.

Stephen McLaughlin, Head Chef at Restaurant Andrew Fairlie, commented: “The Andrew Fairlie Scholarship is an incredible opportunity for chefs in Scotland looking to advance in their careers, offering real-life experiences in some of the finest restaurants in the world with guidance from leading industry figures. This is an opportunity that many chefs can only dream of!

“With the applications for 2025 now open, this is the chance to showcase talent and passion.

Only the best applicants will be selected for the Grand Final, so pull from all your resources to make sure that your application is as strong as it can be. Good luck Chefs!”

David Cochrane MBE, Chief Executive of HIT Scotland, added: “Applications for the 2025 Andrew Fairlie Scholarship are officially open, and with it, the chance for aspiring chefs in Scotland to advance their career, expand their knowledge and broaden their professional horizons.

“Now in its sixth year, the Scholarship has already delivered unrivalled educational experiences to several up-and-coming chefs, and 2025 promises to be no exception.

We have designed a programme that will see the winner visit some of the finest culinary establishments with the best chef talent the world has to offer. With so much at stake, applicants must give it their all to make it to the final!”

Candidates must complete an application form, which can be found on the HIT Scotland website here. Applications opened on 11 August 2025 and close on 21 September 2025. Find out more information and apply at https://hitscotland.co.uk/2025-andrew-fairlie-scholarship-application

Government Plans Stricter Drink-Drive Limits in Road Safety Push

The hospitality industry faces potential changes to customer drinking patterns as the Government considers tightening drink-drive legislation across England and Wales.

Ministers are examining proposals to reduce the legal blood alcohol limit from the current 80 micrograms per 100ml to 50 micrograms, bringing England and Wales into line with Scotland’s existing standard. The move forms part of broader road safety initiatives aimed at reducing alcohol-related traffic incidents.

Government sources indicate the changes reflect Labour’s renewed focus on road safety, citing concerns over casualty figures that have plateaued in recent years.

Official statistics reveal 6,310 drink-drive related casualties occurred in 2023, including 260 fatalities, representing only marginal improvement from previous years.

The proposed changes could significantly affect the hospitality sector, particularly venues relying on customers who drive to their premises.

Licensed premises in rural areas, where public transport alternatives are limited, may face particular challenges if the legislation proceeds. Many establishments have already adapted their offerings following Scotland’s limit reduction, introducing enhanced food menus and nonalcoholic alternatives.

Beyond the limit reduction, the Government is also considering adopting European safety regulations that would mandate alcohol interlock compatibility in new vehicles. These “alcolock” systems prevent engine ignition if the driver fails an integrated breathalyser test. While initially targeting repeat offenders, the technology requirement reflects broader European Union GSR2 safety standards that could influence UK automotive regulations post-Brexit.

The timing of any legislative changes remains unclear, with implementation likely requiring extensive parliamentary process.

The proposals come as the hospitality sector continues recovery from pandemic impacts, with venue operators seeking clarity on regulatory changes that could affect customer behaviour and revenue streams.

Two Thirds Believe Government Must Do More To Protect Pubs

Majority call time on inaction over protecting Britain’s pubs. 61% of the public believe that the government must do more to help save the industry.

As CAMRA’s Great British Beer Festival draws to a close, new polling shows the British public have lost faith in the government’s commitment to protect pubs.

More than six in every ten people believe the Government should be doing more to protect the existence of community pubs. Just 17% believe it is doing enough, a damning verdict on years of underinvestment, inconsistent support and a lack of long-term safeguarding for this cherished institution.

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

CAMRA Chairman, Ash Corbett-Collins, said: “This week we’re celebrating everything that’s brilliant about pubs, brewing and beer.

We will see every kind of brewer and representatives from across the industry all sharing their quality products and love for their craft.

“Yet, this polling shows that Brits understand the pressures they’re under. It’s now or never for pubs. The Budget is the last chance to ease the pressure and give them a fighting chance.

We are calling on the Government to reverse the rise in Employer National Insurance contributions, cut duty on draught beer and make sure independent brewers can get their beers on the bar.”

and 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.

Hot Weather Fails to Lift UK On Trade as Outlet Numbers Fall and Spend Slows

New data from The Oxford Partnership’s Market Watch, in collaboration with Vianet, shows the UK On Trade closed July on a weak note, with falling outlet numbers, slowing consumer spend and declining draught volumes, despite warm summer weather.

Licensed outlet numbers dropped by almost 1% compared to July 2024, with London experiencing closure rates double the national average. Operators are facing a combination of rising National Insurance contributions, reduced business rate relief, and higher minimum wage costs. These pressures come as inflation and high interest rates continue to restrict consumer spending power.

Footfall across the On Trade remained broadly flat over the past month, but dwell times rose 13% year-on-year, indicating that customers are visiting less often but staying longer when they do. In Yorkshire, dwell time increased 18% despite a small drop in footfall. This shift suggests consumers are consolidating their social occasions and potentially focusing spend into fewer visits.

Average spend growth per head is slowing

+5.0%. In the latest 12

Consumer Prices Index. This means pubs and restaurants are seeing a real-terms decline in spend per customer.

Draught beer and cider volumes are also under pressure, down2.4% year-to-date, with sharper declines in recent weeks.

London remains the weakest region, down -6.4% in the latest 4 weeks. Earlier summer gains in rural areas have now reversed, while suburban and urban venues remain in decline.

Mainstream lager categories have been hardest hit. In the latest 4 weeks, Core Lager fell -8.9% and World 4% Lager -9.3%. Premium Lager growth slowed to +1.4%, and cider volumes also weakened slightly.

Alison Jordan, CEO of The Oxford Partnership, said:”The data shows the sector is under sustained pressure. Even with hot weather, trading momentum failed to materialise, and the combination of rising costs, slowing spend, and declining volumes is creating one of the toughest mid-summer trading environments we have seen in years. Operators will need to focus on converting longer customer visits into higher spend to offset these headwinds.”

Williams Celebrates Centuries of Employment

Latest long service awards applaud eight employees who have given 190 years of service

Every year King’s Lynn-based manufacturer Williams Refrigeration celebrates its staff who have reached significant anniversaries in their careers. This year sees eight employees who have worked at the company for a combined 190 years being recognised.

This includes six people who have reached their 20th anniversary, one who has been at the company for 30 years and one who is celebrating their 40th year.

These achievements were commemorated with a special lunch for all staff along with a presentation of gift awards for the long-standing employees.

Alan Wilson is a production operative who started at Williams 20 years ago. “I was made to feel welcome and part of the team from my first day,” he says. “At Williams there are plenty of opportunities to learn new skills, and you really feel like part of a big family.” Continuous improvement supervisor Thomas Waldron has enjoyed the daily variety of his 20 years and the opportunities for personal improvement Williams offers. “There’s never a dull moment working here,” he says.

and see where it takes me.”

Jason Brockwell and Gary Rump both started on the same day 20 years ago. “I enjoy the variety of work we do here, from loading lorries to product amendments and much more,” says Jason.

“There’s been plenty of changes to the company during my time here and being a part of the company’s 40th anniversary celebrations a few years ago was very memorable.” As well as reaching the 20 year mark, Gary has only missed one day of work due to sickness in all that time.

“I am delighted and very proud to be celebrating the long service of eight colleagues who collectively have given nearly 200 years of loyal service to Williams,” says Tim Smith, managing director of Williams.

“It is always a pleasure to see how many people stay with us for many years, their extensive knowledge and experience perfectly illustrate the high level of quality we aspire to, and clearly demonstrates the depth of expertise and skills that has made Williams’ synonymous with quality and performance.”

Staff recognised for their service included:

40 years: Adrian Wilkinson

30 years: Adrian Gosling

“As well as all the daily challenges, there are plenty of courses helping you to develop your skills. I’m currently up to level 4 of my Continuous Improvement course, and I’m planning on doing more once I finish

20 years: Gary Rump, Jason Brockwell, Richard Goodacre,

Discover How Bidfood Can Help Your Business Shine

Even though the sun is shining and high temperatures continue to spread across the UK, for foodservice, the attention turns to preparing for the festive season. And while Christmas cheer will fill dining rooms, many hospitality businesses face a familiar struggle — delivering exceptional experiences under mounting cost pressures.

With rising costs, staffing shortages and supply chain pressures, careful planning is more important than ever. So, to help tackle these challenges, Bidfood has the perfect Christmas gift: an array of cost saving cost-saving tools designed to help the out-of-home industry thrive during its busiest season.

Unwrap Bidfood’s brand new online Christmas Range Brochure, which blends creativity, efficiency, and flexibility, enabling operators to keep standards high without overstretching budgets. Inside, caterers will discover:

• Christmas menu planners – Digital tools to create profitable, portion-controlled menus using seasonal, cost-effective ingredients.

• Costed recipes – Chef-curated dishes with clear costings for minimal waste and maximum creativity.

• Tiered festive range – Quality products at multiple price points, maintaining a premium feel, whatever the budget.

• Waste reduction advice – Expert tips to cut waste, save money, and support your sustainability goals.

• Labour-saving products – Ready-to-serve and pre-prepped items to ease kitchen pressures and improve consistency.

To further inspire this Christmas, Bidfood’s Culinary Development Team has unveiled ‘The 12 Bites of Christmas’, which includes twelve brand-new recipes showcasing the latest festive products and trends and how chefs can apply them to menus. Think tender pulled turkey and sweet caramelised onion puff pastry rolls with cranberry and brie, moreish smoked salmon bruschetta with mascarpone and dill, and gingerbread French toast with spiced mincemeat and crème anglaise. Each dish is available as a short, easy-to-follow recipe video, helping chefs stay ahead of the curve with menu innovation.

This year also brings Bidfood’s biggest ever Safari Reward Members prize draw, alongside a variety of seasonal deals — giving you more reason to get involved!

From menu planning to staff training, sustainability advice to timesaving products, Bidfood is delivering far more than food this Christmas. Find the tools, inspiration, and expertise to help you turn challenges into opportunities and make the festive season truly sparkle!

Visit www.bidfood.co.uk/christmas/ to explore the Christmas Range Brochure and discover how Bidfood can help your business shine. See the advert on page 15 for further information.

Teresa Boddy, Alan Wilson, and Thomas Waldron.

Why Food and Wine Pairing Still Needs a Human Touch

When it comes to food and drink pairing, the most important thing to remember is that the pairing has got to work.

This sounds simple and logical, right? But, according to Ben Cotts from Lanchester Wines (www.lanchesterwines.co.uk), more and more venues are turning to AI to create their wine lists and sometimes skipping this vital final checkpoint.

“AI’s benefits lie in helping us to save time in research, but you will have in-house experts, such as your chef or sommelier, to advise on food and wine pairings. Or, work closely with your wine supplier who will help tailor a wine list based on your specific venue and customer base.

“AI food pairings tend to be generic, often leaning heavily on classic suggestions or sticking with so-called “super varietals”. That’s because AI relies on public content, so if more pairing articles online feature, say, French wine, that’s what AI will serve up. But that doesn’t always reflect your menu or your customer base.

“There’s also the risk of homogenisation. If every bar is getting the same AI-driven wine recommendations, you lose the individuality that sets your venue apart.

“A good wine supplier will take the time to understand your business, then help build a list that’s commercially savvy and customer-friendly. A great wine merchant will also help you develop a proper wine strategy aligning your list with your food, your service style and even your wider brand. They'll support with seasonal updates, staff training and upsell opportunities tailored to your venue.

ALFRESCO MOMENTS AND THE WINES THAT WORK

With many operators making the most of pub gardens and terrace dining, your wine list needs to work just as hard outside as it does indoors. The shift to lighter food in warmer months should be reflected in your wine offer, whether you’re serving seafood salads or small plates from a sharing board. Crisp whites like Sauvignon Blanc and Pinot Grigio remain summer staples for good reason. They're refreshing, approachable and offer a clean palate between bites, ideal for lunchtime and early evening sipping. Albariño, continues to grow in popularity; it’s zingy, zesty and built for dishes like grilled prawns, citrusdressed salads and salt-baked fish.

For rosé drinkers Pinot Grigio Blush remains a crowd-pleaser, especially in pub gardens. Its fruit-forward

style, gentle sweetness and eye-catching colour make it an easy upsell. For a drier alternative, Provence-style rosé delivers elegance with savoury food pairings like grilled vegetables or herby chicken.

And don’t overlook lighter reds. Beaujolais and Pinot Noir, when served lightly chilled, are excellent companions to grilled meats, charcuterie or cheese boards. These styles offer fruit without heaviness, perfect for late-summer alfresco menus.

Wine should never be an afterthought. With a little care and attention and the right advice, it can become a powerful tool in your business strategy. Keep it fresh, stay open to trends and above all, trust your taste buds.

But, never forget the most important rule of any wine and food pairing: always taste it first.

ON-TREND FOOD AND WINE PAIRINGS

As guests return from summer travels, they often crave the Mediterranean flavours they've enjoyed abroad. With warmer days often stretching into September and beyond, now’s a great time to bring a little sunshine to your menu. Here are three fresh pairing ideas:

• Gloria Godello with Grilled Tuna Salad Godello from north-west Spain (a great alternative to Albariño) is fresh and citrusy with subtle minerality and a soft, rounded texture. Its acidity cuts through rich grilled tuna, while the wine’s weight complements the fish’s meatiness.

• Vallegre Colheita Branco with Light Chicken Dishes

This crisp Portuguese blend offers citrus and stone fruit notes. It brings brightness to simple chicken dishes and pairs well with lemon or herb accents, making it a smart, food-friendly house pour.

• Archivio Pecorino with Cacio e Pepe or Burrata Pecorino is lively, floral and slightly savoury. Its acidity balances creamy pasta or burrata, while its saline edge complements the saltiness of the Pecorino cheese and enhances black pepper, olive oil and herbs.

Shildon Community Pub Reopens Following £340,000 Makeover

The Royal George Tavern on Main Street in Shildon officially reopened on Friday 8th August following a transformational investment of more than £340,000. The pub is part of Proper Pubs, the community wet-led operator division of Admiral Taverns, which operates more than 200 pubs across England, Scotland and Wales.

The Royal George officially reopened to the community and celebrated with a fizz reception and an exciting evening of live entertainment, including a live performance from local band, Mad Manners.

Beth Finch, Operator of The Royal George Tavern, said: “Bringing our vision for the pub to life has been a really exciting process and I can’t believe how fantastic it looks! Opening night was a huge success and the feedback we’ve already received from customers has been amazing.

I’d like to thank everyone at Proper Pubs, the fantastic team here at The Royal George and of course the wonderful people of Shildon for all their ongoing support throughout this journey”.

On top of the fantastic drink’s selection, the pub will host a busy schedule of regular

Since taking over The Royal George, the operators have – and will continue to – collected food to donate to a local foodbank and have raised enough money to have a lifesaving defibrillator installed.

Going forward, they plan to run fundraising events for local charity, Tiny Lives Trust that supports premature and sick newborns and their families.

Nikki Greenhalgh, Operations Director for Proper Pubs, said: “It’s been great having Beth and Lee at The Royal George and I’m delighted that opening night was so enjoyable for the community!”

“On behalf of myself and the Proper Pubs team, I want to thank Beth and Lee for their incredible efforts at The Royal George so far, and I wish them the very best of luck for the future.”

Outlook For Scotland’s Pubs, Bars And Hospitality Venues ‘Brutal’, Says SLTA

NEW figures released today by the SLTA (Scottish Licensed Trade Association) have been described as “brutal” and paint a worrying picture for Scotland’s pubs, bars and hospitality venues – with an alarming 70% of outlets in decline or considering closure, and 59% expecting to make a loss in 2025.

The Scottish On-Trade Market Insight Survey Report (August 2025) further reveals that profitability in 75% of outlets was down compared with the same time last year, with 56% of outlets reporting a decline of over 10% and 14% of outlets either closing or seriously considering closure. In the SLTA’s January survey report, this figure was 6% – it has now more than doubled.

In addition, for over 50% of outlets surveyed, trading was down in comparison with last year although 26% said trading was on a par with 2024.

The snapshot survey of the challenges facing Scotland’s pubs, bars and hospitality venues in 2025 comes after the recent changes to employers’ national insurance contributions as well as ongoing rising costs for businesses and a gloomy economic outlook.

Over 350 pubs, bars, restaurants and hotels, covering the full spectrum of licensed hospitality businesses, contributed to the survey – with the continued challenges facing the hospitality sector, driven by a challenging economic environment and visitors and customers with less disposable income, coming across loud and clear in its worrying findings.

Colin Wilkinson, SLTA managing director, commented: “We’ve spoken repeatedly about the many challenges Scotland’s licensed hospitality sector continues to face. In recent years, it navigated the stormy waters of Brexit, the Covid pandemic, rising utility bills, and the ongoing cost-of-living pressures that have impacted on businesses’ operating costs and consumer spending.

“However, in the 10 years that we have been conducting our market insight surveys, these findings are the most negative we have seen – these insights are extremely concerning and the only word to describe the current trading conditions is ‘brutal’. There has never been so much business uncertainty.

“Spiralling costs to businesses from the Chancellor’s hike in employers’ NICs in the Autumn Budget, which took effect in April alongside increases in the national living and minimum wage, are having a devastating impact on Scotland’s pubs, bars, hotels and hospitality venues.

“Businesses are reporting lower income as a result of current low consumer confidence and reduced footfall – and, of course, we continue to call on the Scottish and UK governments to work to support one of our key industries. The most effective way to achieve this is by reducing VAT in the licensed hospitality sector and an urgent review of the commercial rating system in Scotland.”

Mr Wilkinson added:m “It is more important than ever that the Scottish Government finally accepts that hospitality is one of Scotland’s key industries and plays a crucial role in tourism, economic prosperity and employment.

“So, it comes as no surprise that respondents to our survey have voiced major concerns about the economy, and the economic policies of both the Scottish and UK governments – well over 90% do not think their policies are aligned to growing their businesses. With 59% of outlets expecting to be loss-making in 2025, the outlook is not positive.

“Ahead of the Holyrood election in 2026, we asked respondents what is the biggest single thing that they would like all parties to include in their manifestos, and rates reform, to bring Scotland at least into alignment with the rest of the UK was the biggest issue, with notable mentions for hospitality work visas and promoting the hospitality sector.

“The increase in employers’ NICs has impacted staffing and opening hours, with nearly one-third of outlets cutting staffing levels, our survey insights reveal. Add to the equation the ongoing regulatory hurdles and bureaucracy that businesses have to deal with on a daily basis and it’s no wonder that many owners are at the end of their tether.”

The SLTA’s market insights survey is based upon quantitative research from outlets covering the length and breadth of the country and is supported by major food and drink chains and independent pubs, bars and hotels in Scotland’s licensed hospitality sector.

EXECUTIVE SUMMARY OF KEY INSIGHTS:

• Profitability in 75% of outlets was down in comparison with last year, with 56% of outlets reporting a decline of over 10%. 59% of outlets expecting to be loss making in 2025

• 56% of outlets expect a decline in their trading performance for 2025 and 14% of outlets are planning to or are seriously considering closure. This is over double the number of our January 2025 survey (6%)

• Nearly 90% of respondents expect the Scottish economy to decline in 2025

• Increases in employers’ national insurance contributions have impacted staffing and opening hours, with nearly a third of outlets cutting staffing levels

• Increases in national insurance and misalignment with rates across the rest of the UK are key drivers behind the decline in performance and outlook

• In 2026’s Scottish Parliament election, 75% of outlets want the next Scottish Government to address rates discrepancies with the rest of the UK

Coventry Community Pub Reopens

Following Almost £380,000 Makeover

The Hastings on 41 Clay Lane in Coventry reopened on Friday 1st August following an investment of almost £380,000. The pub is part of Proper Pubs, community wet-led operator division of Admiral Taverns, which operates more than 200 pubs across England, Scotland and Wales.

The pub officially reopened at Friday 1st August and celebrated with an evening of live entertainment and a DJ set.

Stuart Forbes, Operator of The Hastings, said: “It was fantastic to open our doors and welcome the community back to The Hastings. Feedback has been really positive already and I can’t wait to continue showing off everything the pub has to offer.

I’m absolutely thrilled to be at the helm of The Hastings – having grown up in the local area and spent the last 12-years working in the industry, it was an opportunity I couldn’t resist. I’d like to thank the team at Proper Pubs for believing in me and for all the support in bringing our vision for this brilliant community pub to life.”

Going forward, Stuart is also hoping to support several community initiatives and will start by fundraising to have a lifesaving defibrillator installed at the pub and collecting food to donate to the local foodbank. He is also hoping to support several local charities close to his heart such as Myton Hospice.

Matthew Gurney, Operations Director for Proper Pubs, said: “It’s a pleasure to welcome Stuart to The Hastings and it’s been great working on this project with him.

I’m confident that his hands-on experience, combined with his knowledge and passion for the local community, will be the key to enabling him to create a thriving social hub where residents can come together.

On behalf of myself and the entire Proper Pubs team, I’d like to wish Stuart the very best of luck for the future and I look forward to seeing all that’s to come for The Hastings!”

Headline Growth Of 0.3% GDP Masks The Pressures Many Businesses Face Says NTIA

The UK economy grew at a faster rate than expected in the second quarter, according to official figures, despite a slowdown from a strong start to the year amid pressure from tax hikes and inflation.

Figures from the Office for National Statistics (ONS) showed growth in gross domestic product slowed to 0.3% in the three months to the end of June, down from a rate of 0.7% in the first quarter.

Liz McKeown, an ONS director of economic statistics, said: “Growth slowed in the second quarter after a strong start to the year. The economy was weak across April and May, with some activity having been brought forward to February and March ahead of stamp duty and tariff changes, but then recovered strongly in June.”

Michael Kill, CEO of the Night Time Industries Association: “The UK’s 0.3% GDP growth in Q2 2025 is better than expected, but marks a slowdown from the 0.7% recorded in Q1.

While services and construction delivered gains, the production sector contracted and business investment fell sharply – signs of underlying fragility.

For the night-time economy, which contributes over £153.9 billion annually, these figures are a reminder that headline growth masks the pressures many businesses face. Rising energy, labour, and supply costs, coupled with higher taxation, continue to erode margins. Consumer spending remains volatile, and many venues are operating week-to-week.

Our latest data shows slowing growth – just 2.5% last year – and declining employment across pubs, clubs, and cultural spaces. Without intervention, this slowdown risks deepening, putting local economies and community life under strain.

We need targeted government support: business rates reform, VAT alignment for hospitality, and sustained engagement with our sector to drive recovery and growth. The night-time economy is a vital economic and cultural engine, creating jobs, driving tourism, and fostering social cohesion.

As the wider economy navigates uncertainty, we must ensure the businesses that power our evenings and nightlife are not left behind.”

Historic Westminster Pub To Reopen After £950k Transformation

The White Horse and Bower, a landmark London pub just minutes from Westminster Abbey and the Houses of Parliament, will reopen on September 10 following a stunning £950,000 refurbishment by independent family brewer and pub company Shepherd Neame.

First opened in 1816, the pub has long been a favourite with locals and visitors alike. Now, after a three-month transformation, it is set to welcome guests once again, blending its rich heritage with a bold, modern vision.

At the heart of the redesign is a bespoke reclaimed oak bar, repositioned to create a more open, welcoming atmosphere at the front of the pub.

Outside, the pub’s original tiled façade is being carefully restored, complemented by new awning and a bespoke hand-painted swing sign featuring the pub’s eponymous white horse. New bi-folding timber windows, bench seating and planters will create a more open, indoor-outdoor feel.

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

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

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. We look forward to working with you.

David & the Sir Woofchester’s team

Exclusive Elegance

In line with Shepherd Neame’s commitment to sustainability, the refurbishment will include energy-efficient fridges, smart cellar technology, LED lighting, and an all-electric kitchen.

The drinks list has been completely reimagined, with a strong focus on quality and locality, along with a selection of premium wines including several from Kent’s flourishing vineyards.

The White Horse and Bower will also host an exciting programme of events, including regular live music nights, designed to make it a go-to venue for both Westminster regulars and new visitors alike.

Operations Manager Ryan Torrie said: “The White Horse and Bower is a fantastic pub in an incredible location. Our aim with this project is to preserve and celebrate its unique character while introducing a stylish, new experience. With a vibrant food and drink offer, live events, and beautiful surroundings, we’re confident it will become a local favourite once again. We can’t wait to open the doors and welcome everyone back.”

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

and Quality by Design

Benefiting from Fracino's extensive research and development programme, world class engineering skills and state-of-the-art production technology, the Romano-R is a genuine fusion of style and luxurious quality.

• 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!

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

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

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

See the advert on page 19 for details or visit www.sirwoofchesters.com

We offer the option to select a bespoke mirror finish in a range of lustrous colours, which draw out the beauty of the highly polished stainless steel, whilst an extensive range of dramatic solid colours – in a satin or matt finish – are available to complement and enhance the interior designer’s creativity and provide the finishing touch befitting the individuality of the exclusive luxury restaurant and coffee bar.

Transforming the purely functional into an enviable work of art; that’s Romano! sales@fracino.com www.fracino.com. +44 (0)121 3285757

Available in 2 or 3 group versions, it boasts all the power, technical qualities and reliability synonymous with Fracino products, in a stunning design to create the ultimate coffee bar furniture. The Romano elegantly combines classic curves and retro styling with contemporary materials and close attention to detail, ensuring a truly outstanding finish. Featuring latest technology integration, the full width touch pad features ‘digital trace’ icons for the drink selection and a wide range of control features within the programme - including controlled on/off times for maximum energy efficiency, coffee extraction displayed in volume and time for each espresso shot for precise drink quality, multi-lingual display selection and digital programme set-up for easy user adjustment capability. Our powerful combination of stylish design and creative technology enables discerning clients to choose a bespoke finish for their Fracino espresso machine. Our expertise caters for individuality – whether it be to enhance a theme or interior design, promote a brand - or simply to challenge convention.

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.

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.

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.

“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.

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

Smarter Menus for a Healthier Future

How Eatlean Cheese Helps Operators Stay Ahead of LHF Legislation

By Richard Thorpe

As the UK’s Less Healthy Food (LHF) legislation comes into force in October 2025, hospitality and OOH (out-of-home) operators are facing a significant shift. The new rules will restrict the promotion of high-fat, salt, and sugar (HFSS) foods—particularly across digital and broadcast channels—placing pressure on businesses to rethink their menus and marketing strategies.

But this challenge also presents an opportunity.

Eatlean Cheese, made from 100% British cow’s milk, is helping operators reimagine indulgent favourites like burgers, pizzas, and loaded fries. With up to 90% less fat and 45% more protein than standard cheddar, Eatlean enables chefs to create better-for-you versions of classic dishes—without

guests.

DESIGNED FOR HOTELIERS, SMELL AWAY® IS:

• Plug-and-play with no installation required

• 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

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.

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.

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

www.smellaway.com

compromising on flavour or function.

“It’s not about removing indulgence—it’s about rethinking it,” says Sara Greenhalgh, Director of Ingredients at Heler Ingredients. “We’re helping operators deliver bold, satisfying dishes that meet nutritional targets and customer expectations.”

Eatlean’s range—including Tasty, Red, Chilli, Smoked and Grated blends— offers versatility for recipe development. Whether it’s a high-protein pizza, a leaner cheeseburger, or a calorie-conscious mac & cheese, Eatlean supports smarter choices that go beyond token “healthy” options.

These are dishes that will appeal to all diners, not just the health-conscious.

With the LHF legislation also affecting how suppliers and third-party platforms promote HFSS products, flexibility is key. Operators who adapt now can stay ahead of the curve—offering menus that are not only compliant but commercially compelling.

Eatlean empowers the industry to lead the change—delivering indulgence with intention, and menus that are as marketable as they are mindful. For more information or to request samples, visit www.eatleaningredients.com

Natasha's Law: Almost Four

Years On, Are We Doing Enough On Food Labelling?

By Simon Brennan, Senior end user client manager

Evolving food labelling regulations have played a crucial role in improving food safety standards over the years, and have undoubtedly saved lives. Almost four years ago, Natasha's Law was introduced, revolutionising the way food allergens are labelled on Pre-packaged for Direct Sale (PPDS) foods. This vital legislation empowers the two million allergy sufferers in the UK to make informed choices about the food they consume.

“Labelling is essential for allergen management, and it’s at the heart of staying compliant with Natasha’s Law. It’s pushed businesses to think differently about their labelling processes. But there’s still more to be done. A 2023 study by Erudus1 showed that 54% of PPDS labels failed to meet the required standards, with messy, handwritten labels being a major issue.

“Clear, accurate labelling isn’t just about compliance – it’s about building trust with customers and ensuring their safety too. The good news is that technology is playing a key role in helping hospitality businesses to improve their labelling processes. Label printers, for instance, have become an invaluable tool for creating clear, durable, and compliant labels. Unlike handwritten labels, printed versions are smudge-proof and easy to read, helping businesses avoid common pitfalls.

Brother's labelling solutions for PPDS foods allow food outlets and providers to produce high-resolution and legible labels with all essential information. The option to create a standalone solution, whether with an integrated keyboard or by connecting a tablet, makes compliance much quicker and easier. These solutions help businesses meet regulations, streamline the labelling process, and give customers more confidence in their choices.

As food labelling requirements continue to evolve to ensure the safety and accuracy of food products, businesses need to adopt reliable and user-friendly technology that can produce accurate, legible, and cost-effective labels. This will not only keep customers safe but also safeguard business operations.

to

for specialist print solutions, Brother UK

Accurate food labelling made easy

Give customers more clarity with Brother food labelling solutions

Tougher legislation and rising customer expectations mean that accurate food labelling is more important than ever.

And if you need technology to make this easier for you, a Brother label printer solution could be just what you need. From stock rotation labels in the kitchen to PPDS labels for the counter, our label printers make it easy to label your food quickly and accurately.

Whether you need a simple solution using a PC-connected printer and free software or a more advanced solution, integrating with a third-party food management system, we can help create the perfect system for you.

Visit brother.co.uk/food-labelling or scan the QR code to discover our full range of food labelling solutions.

No More Lax Labels – How Labelling Technology Supports Safety and Reputation Products and Services

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.

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

Smarter Hotels, Sustainable Futures

How Zennio’s KNX-based integration is redefining efficiency, guest comfort, and sustainability in hospitality.

In hospitality, every percentage point counts. Energy alone accounts for 3–6% of a hotel’s running costs — yet waste remains rife. The solution isn’t guesswork, it’s insight. The path to leaner, greener hotels starts with data, and ends with intelligent control.

That’s where Zennio comes in.

By integrating the hotel’s PMS with a KNX-based Guest Room Management System (GRMS), every element — HVAC, lighting, access, and entertainment — can work in sync. If a guest hasn’t checked in, the AC won’t run. If housekeeping sees a live “Make Up Room” signal, they head straight where they’re needed. If maintenance spots early-warning alerts, breakdowns are prevented before they cost revenue or refunds.

The KNX standard’s open interoperability means hotels aren’t locked into one vendor — they choose the devices that fit their needs today, knowing they can expand tomorrow. This flexibility, paired with Zennio’s global experience and local support, ensures systems grow with the property, not against it. For guests, it’s seamless comfort — personalised lighting, temperature and services at their fingertips or via voice. For operators, it’s operational clarity, cost savings, and a measurable cut in environmental impact.

Extra Security with CardsSafe

From luxury suites to common areas, front-of-house to back-of-house, Zennio’s technology delivers actionable insight and precise control. The result? Rooms that adapt in real-time, staff deployed with purpose, and assets maintained proactively.

In an era where sustainability sells and efficiency drives profit, intelligent integration is no longer a luxury — it’s the baseline. The hotels that thrive will be those who see technology not as an add-on, but as the engine of their operation.

Zennio already powers that future in over 100 countries. The question is: will your hotel be next?

Zennio was founded in 2004 with a vision to make the world “smarter” by providing innovative solutions to the control automation industry, what is many times referred to as smart buildings. Along the path it became more and more evident many hotels were missing the benefits of those solutions and Zennio committed itself to provide them

For further information on Zennio 01908 109 040, email info@zennio.co.uk, or visit www.zennio.co.uk

See Zennio at the upcoming Independent Hotel Show, 6-7 October, London Olympia.

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

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

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 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

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]

Snack Brands, Making Life Easier For Publicans

Snack Brands, based in South Yorkshire have been supplying the licensed trade with pub snacks for over 30 years.

The former publicans boast a unique offering, with their own brand of pork snacks. Uncle Alberts Porkshire Pig come in three sizes of packaged scratchings alongside crackling and crunch options.

They also stock a large range of hand picked quality bar snacks from other brands.

The biggest winner though is that they deliver your order straight to your pub, restaurant or bar.

Alex Morrisey, one half of the father son duo behind the business explains.

‘Our advantage is we are a family business who have had first hand experience of the pub trade, this is why we are constantly asking ourselves, how do we make life easier for landlords and ladies?’

Their brand new website has given them the scope to offer a new service with customers filling in their

details to set up a retail account, giving them access to exclusive trade prices.

‘It is about removing barriers, No more trips to wholesalers, a quick call, email or a few clicks and your order is on the way.’

‘The delivery model allows us to reach venues across the country, we have customers in Southampton, up in Scotland and even on the Isle of White’.

‘We are really confident in our pork snack range, we think they are the best in the business and the word is definitely spreading’

You can access The Snack Brands offering by going to www.snackbrands.co.uk or get in touch at brian@snackbrands.co.uk See the advert on the inside front cover for further details.

It’s a REAL-ly BIG DEAL!!!

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

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

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

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

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

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

WHY CHOOSE ROBERT'S DORSET?

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

• Delicious snacks to delight your customers.

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

• Convenient ordering options, whether online or by phone.

• Handcrafted products made in beautiful Dorset, England.

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

Upload your receipt and be entered into the monthly draw.

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

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

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

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

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

• Great Taste Award winning pork scratchings

- Midland Snacks, the ultimate and traditional pub snack

• Golden Wonder fully-flavoured crisps – the iconic favourites

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

• Marmite Crisps – your customers will LOVE these moreish crisps

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

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.

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

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.

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.

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.

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.

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

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.

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!

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

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

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.

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.

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

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.

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% .

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.

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

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.

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.

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.

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.

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.

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.

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.

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

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

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.

ALIGNING HYGIENE WITH SUSTAINABILITY GOALS

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.

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.

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

HOW TO ENGAGE STAFF IN UPHOLDING HYGIENE STANDARDS

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.

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.

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

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.

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

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

Outdoor Leisure

Premium Reds and the Power of the Grill: A Year-Round Match

Barbecue isn’t just a summer pastime; it’s a year-round ritual. From fire pits in the garden to open grills in restaurant kitchens, the UK’s appetite for flamecooked food is growing, whatever the season. And, with that comes the perfect opportunity to champion bold, premium red wines that can stand up to the grill.

The rich, smoky character of barbecued food calls for wines with depth, fruit and structure, something premium reds deliver in spades. These are wines that cut through char, complement marinades and elevate grilled meat, vegetables and even spiced dishes.

Enter Barossa Valley Wine Company and its knockout red range. The GSM blend -Grenache, Shiraz and Mourvèdre - is full-bodied and fruit-forward, packed with ripe dark berries and a hint of spice. It’s built for food, especially the kind you cook over flames. The blend offers generous fruit and softness from Grenache, structure from Mourvèdre and boldness from Shiraz; a win-

ning combination for smoky beef ribs, sticky lamb chops or grilled aubergine.

Alongside the GSM, the Barossa Shiraz brings power and richness, while the Cabernet Sauvignon offers elegance and grip, both ideal for more robust grilled dishes or cheese-laden burgers. These aren’t wines for background sipping, they’re wines that take centre stage, bringing a sense of occasion to every serve.

For venues, offering premium reds with barbecue dishes is an easy way to premiumise the menu. Whether it’s pairing suggestions, confident upsells or a focus on wine theatre (think big glasses and bold pours), red wine and barbecue are a natural combination with real trade appeal – no matter the weather.

So, don’t wait for the sunshine, bring bold reds to the barbecue now and give your customers a reason to raise a glass, whatever’s on the grill.

Barossa Valley Wine Company wines are available now from Lanchester Wines – visit www.lanchesterwines.co.uk to find out more. See the advert on the back cover of this issue.

TUGO - Innovative Food Solutions

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

Outdoor Leisure

What Makes Our Outdoor Furniture 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!

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

email sales@trentfurniture.co.uk.

Catering Equipment Ltd

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 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.

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

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

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

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.

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

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.

Kitchen Equipment and Fit Out

iHexagon Delivers at Spurs

Rational’s latest innovation transforms stadium catering with speed, consistency, and sustainability.

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

Tottenham Hotspur Stadium, opened in April 2019, is the largest club stadium in London. With over 60 food and drink outlets serving tens of thousands of fans during football matches and major events the stadium’s catering operations demand high performance and reliability.

To meet these demands, Tottenham Hotspur has become the first stadium in the world to install doublestacked iHexagon cooking systems. The iHexagon combines steam, convection, and microwave energy across six racks, enabling rapid, high-quality food production, essential in environments with short service windows and high footfall.

“We’re very proud to be the first stadium in the world to have double stacked iHexagons,” says Mark Reynolds, Regional Executive Chef for Levy in London, and National Chairman of the Craft Guild of Chefs. “They’ve taken up the space of two standard combi ovens, but they’re doing the work of four.”

For Ian Green, Head Chef of Retail and Culinary

Development at Tottenham Hotspur Stadium, the impact has been immediate. “On an event day, we’ll probably put about 4,500 to 5,000 products through the iHexagons. It used to take 20 to 25 minutes to produce what we now do in five to seven minutes. That’s allowed us to cook fresher, better-quality food for the fans.”

With only a 15-minute window to serve thousands at half time, the iHexagon’s speed and precision have proven invaluable. “Now we’re producing a lot more food - an increase of around 18 to 22%. We’ve reduced queue times, improved quality, and seen sales go up,” Green states, adding that this has translated into “an approximate 30% increase in revenue.”

“Every game we seem to be putting more and more product through the iHexagons,” Reynolds adds. “They really deliver for us. For speed, ease of use, reducing electrics, reducing chemicals. And to be fair, it does what it says on the tin.”

Discover how the iHexagon can transform your business:

www.rational-online.com/en_gb/ihexagon/

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.

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.

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

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. 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 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,

Caterquip - Specialists in

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.

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.

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 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.

Ventilation Systems

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

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

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

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

From restaurant kitchens to food warehouseswe have experience in dealing with fridge & freezers of all sizes and scales. To learn more about fridge seals, be sure to explore our range of extensive guides on how to replace a refrigerator door

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

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

Try us out, order your door gaskets from us and discover a better way to do business. We are here to help you.

www.fridgesealsdirect.co.uk

• 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

Kitchen Equipment and Fit Out

Make Bread Slicing a Cinch with MHS

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

Keep Your Kitchen Safe, Spotless & Compliant: The Power Of Professional Cleaning

When it comes to commercial kitchens, cleanliness isn’t just a about presentation – it’s a matter of safety, compliance and operational efficiency.

Two critical areas often overlooked are kitchen extract systems and deep cleaning routines. Neglecting either can lead to serious fire hazards, hygiene issues and costly long-term issues.

Kitchen extract systems, responsible for ventilating heat and smoke, are prone to grease buildup. This accumulation doesn’t just hamper airflow – it dramatically increases the risk of fire. Regular professional extract cleaning removes flammable residues and ensures your ventilation operates efficiently.

At Jasun Envirocare, our Kitchen Extract Cleaning Service helps reduce fire risks, improves hygiene and ensures you stay aligned with insurance and inspection standards. It’s not just recommended – it’s essential.

Equally important is a full-spectrum kitchen deep

clean. Surface-level tidying may suffice for appearances, but bacteria and grime often linger in hidden corners and all over equipment.

Our Kitchen Deep Cleaning Service provides a comprehensive cleanse, targeting contaminants that can compromise food safety.

Tailored cleaning schedules mean minimal disruption, saving time and money, and maximum peace of mind – so your team can get back to work in a safe, sanitary environment.

Whether you’re due for an extract system refresh or a complete kitchen deep clean, Jasun Envirocare offers professional solutions to keep your operation compliant and protected.

Get in touch to book your extract cleaning or schedule your deep clean today.

www.jasun-envirocare.com/company/contact

You, your team and customers, and your kitchen, deserve top-tier care from its team of experts.

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.

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

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

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

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

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

For further information visit www.meiko-uk.co.uk

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-

and

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.

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

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.

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.

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

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.

“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.”

Mike Coldicott, CEO, Tricon Foodservice Consultants

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. 01733 310115

sales@mayfairfurniture.co.uk www.mayfairfurniture.co.uk

Design and Refit

& Hotelier

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 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"

Visit www.mstauctioneers.co.uk

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

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. 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.

Property and Professional

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.

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.

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.

Supporting sustainability through smart asset disposal

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.

Why Use a Specialist Hospitality Consultant? 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.

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.”

Nationwide service for a nationwide brand

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.

Difficult Times for Pubs, Restaurants & Hotels. How Insolvency Practitioners Can Help

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.

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.

Additional Finance – We have strong relationships with lenders who may provide financial support.