CLH Digital - Issue #280

Reform Our Rates: Over 600 Pubs Call On Chancellor

To Modernise Unfair Tax System

Editor's Viewpoint

Welcome to the latest issue of CLH Digital

EDITOR

Peter Adams

TIME FOR CHANGE

To quote a well-known phrase, we live in interesting times. As I type this, Deputy Prime Minister Angela Rayner has just resigned following a scandal over her failure to pay the correct amount of property tax, and while I am not going to comment on the specific issues which have forced that resignation, I will say that I believe it is due to intense public pressure, scrutiny and outrage.

I very much hope that the same public pressure, scrutiny and outrage will be focused on the Chancellor in the lead-up to her budget on November 26th (if she is still in that position, and nothing would surprise me at this point).

To date, her actions have been nothing short of "criminal" when it comes to supporting Britain's hospitality industry, and we urgently need a change of direction before it's too late.

Our lead article demonstrates the scale of the crisis facing our sector. Over 600 pubs have signed an open letter to the Chancellor urging her to reform business rates to provide "breathing space to invest" in their pubs. These aren't faceless corporations pleading poverty – these are real publicans facing real hardship.

Take Hayley Pellegrini at The Portland Arms in Cambridge, who has seen a £7,000 increase in business rates this year and is now paying herself less than minimum wage just to keep her doors open. Or Mark Annear at The Cott Inn in Devon, whose rates have jumped by 175% and who can no longer afford to replace departed staff.

Greene King has estimated that the two changes it's proposing to business rates could unlock in excess of £20 million a year from Greene King's 1,500 managed pubs alone –imagine those savings across the country, releasing funds to invest, to keep staff, to maintain the community hubs that are so vital to our social fabric.

The mathematics are stark and damning. Nationally, the 39,989 pubs in England and Wales account for just 0.4% of business turnover but pay 2.1% of the national business rates bill. If taxed proportionately, pubs would pay £130 million instead of the crushing £637 million they currently face. This isn't just unfair – it's economically illiterate.

I also noted calls in "our neck of the woods" for a cut in VAT. Dave Burns from The

Thomas Tripp pub in Christchurch speaks for thousands when he says rising costs and increased National Insurance contributions have led to venues cutting staff and, in many cases, closing down entirely.

The response from Treasury minister James Murray MP that "the reason hospitality has 20% VAT is to pay for and maintain public services" shows a fundamental misunderstanding of how economics works.

Sorry James, but simple research would reveal that cutting VAT in most EU countries has been a long-term success story.

When you reduce the tax burden on a sector that employs millions and serves communities nationwide, you don't lose revenue – you stimulate growth, create jobs, and ultimately increase the tax take through increased economic activity.

The hospitality sector doesn't need lectures about paying for public services – it IS a public service. Our pubs, restaurants, and hotels employ people from all backgrounds, provide gathering spaces for communities, support local suppliers, and contribute far more to society than the Treasury's spreadsheets can ever capture.

It gives me no pleasure to see anyone in the court of public opinion, but the pressure for change as we lead up to November 26th must be relentless.

The Chancellor has the power to provide immediate relief through a lower business rates multiplier for pubs and a VAT reduction that would inject life back into struggling businesses across the country.

The alternative is the continued destruction of an industry that has weathered centuries of change but may not survive this Government's indifference.

Our communities deserve better. Our businesses deserve better. And frankly, so does our democracy – when over 600 publicans speak with one voice, it's time for politicians to listen.

The clock is ticking toward the Autumn Budget. The question is: will the Chancellor use this moment to support the backbone of British hospitality, or will she continue down a path that history will judge as nothing short of economic vandalism?

The choice is hers – but the consequences will be ours.

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Reform Our Rates: Over 600 Pubs Call On Chancellor To Modernise Unfair Tax System

(CONTINUED FROM FRONT COVER) SYSTEM UNFAIR

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 poll also revealed that the business rates burden on pubs has become politically contentious, with over half the electorate (55 per cent) saying 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.

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.

Examples of Greene King Pubs include:

• Hayley Pellegrini, Landlord at The Portland Arms, Cambridge who has experienced a £7,000 increase in business rates at the pub this year. She has had to reduce midweek opening hours and fears that hiring part-time staff “may not even be financially viable” soon because of additional employee costs, such as the reduced threshold for employers’ National Insurance Contributions. She is picking up extra hours herself and says that she’s paying herself less than minimum wage for the hours she’s working.

Mark Annear, Landlord at The Cott Inn, Dartington, Devon who has seen his business rates bill jump by 175% from £400 per month in 2024 to £1,100 per month in 2025. Despite previously having won multiple ‘Pub of the Year’ prizes, Mark is struggling to juggle the bills and recently chose not to replace a manager who had departed as he could no longer afford to pay the wages.

• Dianne Irving, Landlord at The Crown, Carlisle who has had to cope with her business rates increasing by 140%, up from £536 per month in 2024 to £1,287 per month in 2025.

Longer term, the letter also outlines the need for the Treasury to deliver on its promise of delivering fundamental reform of the business rates system, recommending that the Valuation Office Agency calculate pubs’ rateable values on profitability instead of turnover to “better reflect the realities of running a pub and help ease the burden on the sector.”

TAX PROPORTIONATELY

Nationally, the 39,989 pubs in England and Wales account for just 0.4% of business turnover but pay 2.1% of the national business rates bill. If

taxed proportionately, the pubs sector would pay £130 million instead of the £637 million it currently pays.

Chris Windle, Greene King Pub Partner and Managing Director of My Yorkshire Pubs Limited, said:

“In recent years, we’ve seen costs rise on everything across each of our five pubs. We’re a small family-run business and are unable to cope with the increases in wages, energy and food that are stretching our bottom line. Even the price of toilet roll has nearly doubled since before the pandemic and our overhead costs are up almost 20%. This year’s reduction in business rates relief is a final straw that risks breaking the bank for us. We need urgent changes from the Chancellor at the Budget to introduce a lower business rates multiplier and ease the pressure on pubs.”

BARRIER TO GROWTH

Nick Mackenzie, CEO of Greene King and Chair of the BBPA, said:

“Business rates are one of the biggest barriers to growth in the pub sector, placing a disproportionate burden on businesses of all sizes. The widespread support for these proposals shows the transformative impact that they could have, unlocking investment in every corner of the country. We urge the Chancellor to listen to these calls and deliver a lower multiplier for pubs at the Budget as a step towards the promised long-term reform to fix the system and ensure it fairly represents today’s business realities.”

Some of the landlords that have signed the letter will have the opportunity to meet with MPs to discuss their experiences and the need to change the system at an event hosted by Greene King at Portcullis House in Westminster on Monday 8 September. Greene King has estimated that the two changes it’s proposing to business rates could unlock in excess of £20m a year from Greene King’s 1,500 managed pubs alone.

MEANINGFUL REFORM

The BBPA’s Long Live the Local campaign has argued 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.”

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

#TAXEDOUT

In July UKHospitality launched a new campaign #TaxedOut calling for a change of approach in the government’s upcoming budget after last year’s taxes.

The campaign argues an unfair burden has been placed on the hospitality industry, especially considering that before the budget the sector paid the most tax – as much as 75% of pre-tax profit.

In a survey carried out by UKHospitality, a third of operators said they were operating at a loss and 76% said they have had to increase prices.

A further 63% have reduced hours for staff and another third are restricting opening hours.

UKHospitality is calling for three changes in Chancellor Rachel Reeves autumn budget:

Lower business rates to revive high streets

• “Our high streets are a vital social and economic resource, but running businesses in the middle of our communities is being punished by the tax system.

• The Government should follow the announcement in last year’s Budget of business rates reform with a maximum discount for hospitality businesses under £500,000 rateable value, while exempting larger hospitality properties from the business rates surcharge.”

Fix NICs to boost jobs

• “Last year’s employer NICs changes were badly designed which meant that sectors like hospitality that provide accessible careers were hit hardest. The impact on someone earning £25,000 was twice as bad as someone earning £150,000.

• “We are calling for the extension of the exemptions to include young people and people returning to work from welfare. That would support job creation and reduce the benefits bill.”

Cut VAT on hospitality to drive investment

• “While other countries have supported hospitality with a lower rate of VAT, hospitality in the UK pays the full 20% – putting our tourism industry at a disadvantage and making it harder for people to support their local businesses. The EU average VAT on hospitality is 10%-13%.”

• “The Government should follow the majority of European rival nations by reducing VAT on the sector.”

Calling Time on Upward-Only Rent Reviews

By Simon East, Partner in Real Estate team at Knights (www.knightsplc.com)

specialising in all aspects of commercial property.

THE HISTORY OF RENT REVIEWS

The concept of the upwards-only rent review has been with us for many decades in the commercial property sector. Historically, before inflation really got going as an economic reality, leases reserved a rent that was fixed for the term, which could be hundreds of years. There was no need to build in a rent review mechanism – £100 was worth more or less the same in 1900 as it had been in 1800.

By the 1960s, however, inflation began to take hold and took off hugely in the 1970s. Landlords would no longer be comfortable fixing rents for even a few years and instead began building in the ability to review the rent periodically. Very quickly the market adopted a mechanism known as the upwards-only open market rent review (whereby the rent could go up to the current market rate but not down), and the rack-rented lease was born (echoing, perhaps, the pain that this inflicted on tenants).

At a time when market rents were rising rapidly, nobody was too concerned by this apparent iniquity, however the two recessions of the early 1990s and 2007-8 created some significant downwards price corrections. Yet when the time for rent reviews came around, tenants found themselves stuck with high rents that, whilst they did not go up, did not come down either to match the market rate.

THE GOVERNMENT PROPOSALS

A number of countries have already moved to ban upwards-only reviews, and now the UK government is looking to do the same for England and Wales. (There are no plans currently mooted by the Scottish government to introduce a similar ban in Scotland.) These proposals are contained in the English Devolution and Community Empowerment Bill, published in July 2025, and in summary:

• This would ban upwards only rent reviews for new leases for business tenants.

• The ban would not be retrospective and would only apply to leases entered into after the bill (once enacted) comes into force (except where pursuant to an agreement for lease entered into before that).

• All types of upwards only rent review would be banned, including open market, index linked or turnover rents (these are typically seen in the retail industry in shopping centres).

• Stepped rents (ie those where there are fixed increases agreed at the outset and written into the lease) would not be affected by the ban.

• In leases where rent reviews can only be triggered by the landlord (which are relatively rare these days), the legislation would allow tenants to force a review where they thought that the premises were over-rented – otherwise the landlord could simply sit on its hands and just ignore the review.

IMPLICATIONS FOR THE HOSPITALITY SECTOR

The implications for the hospitality sector will largely mirror those for the wider business community, with one or two different emphases.

One thing we may see, as a result of the ban, is shorter leases. Already in recent years there has been a trend for shorter leases and, given that the typical rent review pattern is five-yearly, many leases are already no longer than that, meaning that they do not contain rent reviews at all. However within the hospitality sector leases do tend to be longer that this, with 15 year terms not uncommon; it remains to be seen whether landlords are going to become reluctant now to grant leases as long as this with the distinct possibility that, for example, they find themselves receiving less rent in ten years’ time than they do now.

Another consequence may be the introduction of more leases containing stepped rents – where the parties agree in advance how the rents will rise throughout the term. As we have seen above, these types of rent increases will not be caught by the ban. The downside for tenants is that they are locking in rent increases for years to come without knowing how the market may change over that period.

We could also see more frequent rent reviews, perhaps with the three-yearly review becoming the norm. That way, a landlord whose rent review coincides with a downturn would not have that lower rent locked in for so long.

Index linked rents may also become more popular. Although these would also have to be upwards/downwards, historically inflation has always tended to tick up so rents would still rise at review – even if market rents had fallen: inflation measures price rises across the whole economy, ignoring sector-specific downturns which may drag down rents for a particular sector.

CONCLUSION

The bill has a long way to go before it becomes law, and we do not know how many of the proposals will survive as it makes its way through the parliamentary process.

We also cannot know, ultimately, what consequences it might have for the commercial rental sector, including any which might be unintended: it is foreseeable that in the short-term rents might rise, as the market builds uncertainty on future rents into up-front pricing.

What we do know, if the bill becomes law in anything like its present form, is that it will represent one of the biggest shake ups in landlord and tenant legislation for 30 years.

Craft Guild of Chefs Unveils Heritage-Inspired Badge Refresh

The UK’s leading chefs organisation the Craft Guild of Chefs, has announced a brand refresh that will gradually replace their badge featuring ‘1965’ with a new design that proudly displays ‘1885’ marking the true founding year of the association.

The Craft Guild of Chefs began its journey in 1885, initially known as the Universal Cookery and Food Association, then on 25th July 1958 dropped the ‘Universal’ to became just the Cookery and Food Association.

On 4th August 2004, after 119 years the Cookery and Food Association changed its name to the Craft Guild of Chefs to better reflect its membership. However, when the Craft Guild of Chefs was introduced as a division in 1965, its insignia inherited that date. While the Craft Guild of Chefs name has served the organisation well, the ‘1965’ badge does not reflect the legacy in its entirety and the Guild has taken the decision to ‘correct the record’ by bringing the branding in line with its true origins.

Andrew Green, chief executive of the Craft Guild of Chefs, explains why this matters: “This initiative isn’t simply cosmetic—it’s a reaffirmation of the Craft Guild of Chefs longstanding tradition and foundation in the culinary profession. By reviving 1885 in the

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YOUR MESSAGE, YOUR WAY

badge, we can celebrate the full breadth of our legacy and reassert our commitment to chef excellence, education, and inclusion.”

In addition to this change, the Craft Guild of Chefs has also formally secured the trademark for the APC – Association of Pastry Chefs logo, marking a pivotal step in its integration as an official division of the Guild.

Established in March 2024, the APC division continues to maintain its name and identity, now fortified by enhanced brand protection and legal clarity.

Shona Sutherland, Chairperson of the APC, commented: "With the Craft Guild of Chefs trademarking the APC logo, we’re not only safeguarding a symbol cherished by pastry professionals but also reaffirming the commitment to honouring and elevating pastry craftsmanship within the broader Guild family."

The rollout of the updated Craft Guild of Chefs logo will commence in September 2025. A redesigned badge bearing the year 1885 will be introduced, signalling the founding year and aligning the identity with the Guild’s rich heritage.

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be pulling.

Hospitality Groups’ Like-For-Like Sales Flat Again In July But New Openings Fuel Growth

Britain’s top pub, bar and restaurant groups continued a flat summer of trading with a fractional year-on-year drop of 0.1% in like-for-like sales in July, the latest CGA RSM Hospitality Business Tracker reveals. It comes after level sales in June and a drop of 1.0% in May. The Tracker’s comparisons have now been static or negative in five of the first seven months of 2025.

Managed pubs outperformed restaurants throughout the first half of the year, and they again achieved the best growth of the Tracker’s segments in July, at 0.6%. They were boosted by periods of warm weather in many parts of Britain, but comparisons were held down by the Euro 2024 football tournament, which brought millions of people out to watch games in pubs last July.

Managed restaurant groups lagged pubs with 0.2% growth, but this was the first year-on-year increase since December 2024, and a very tentative sign that consumer confidence is moving in the right direction. Bars’ sales were down by 4.3% from July 2024, and the on-the-go segment slipped by 4.5%. Growth inside and outside the M25 stood at +0.7% and -0.3% respectively—the first time since March that London has outperformed the rest of the country.

The Tracker—produced by CGA by NIQ in partnership with RSM UK—provides more positive indicators of total sales in hospitality, including at venues opened by groups in the last 12 months. These were 3.2% ahead of

the same month in 2024—broadly in line with the UK’s rate of inflation in 2025, as measured by the Consumer Prices Index.

Karl Chessell, director – hospitality operators and food, EMEA at CGA by NIQ, said: “The summer has brought little respite from the intense trading challenges facing hospitality, and real-terms growth is elusive. Pubs can be more satisfied than restaurant groups, which have had to work very hard to sustain footfall and cope with more sharp rises in the costs of labour and food. Solid growth in total sales shows operators and investors remain confident enough to open new sites, though if trading patterns continue, they will be forced to make some difficult decisions on spending. The sector remains resilient and can turn round recent trends but needs an upturn in consumers’ spending confidence.”

Saxon Moseley, head of leisure and hospitality at RSM UK, said: “July’s results underscore the sector’s ongoing struggles, with performance largely flat or in decline. It’s not all bad news though – while pubs saw a small uptick in growth, this was set against a UEFA Euro finals fuelled boost last year, so the underlying growth is stronger than it appears. In addition, restaurants may take solace with a return to modest growth following June’s disappointing contraction. However, with significant cost pressures and dwindling cash reserves, these are not the results the industry needed, and with both business and consumer uncertainty mounting ahead of the budget there is a real concern that things will get worse before they get better”.

Heartwood Collection Launches New Loyalty Scheme “Treats”

With guest retention becoming increasingly essential to pub and bar businesses, pub & brasserie company has released a brand-new loyalty app.

Heartwood Inns today announced the launch of its new guest loyalty app, 'Treats' following a successful trial. The app is designed to thank and reward guests for their continued support, offering a range of exclusive benefits, from complimentary drinks and dishes to VIP status with year-long discounts.

Available now on both the Apple and Google Play App stores, 'Treats' offers a simple, point-free rewards system. Guests earn a "Treat" for every visit where they spend £25 or more in a day. As guests collect these Treats, they unlock a tiered system of rewards.

Richard Ferrier, CEO of Heartwood Collection, said: “We are incredibly excited to introduce Treats, our way of giving back to the loyal community that supports us. We wanted to create a loyalty program that is easy to use, generous and delivers the experience that our guests have come to expect when they visit a Heartwood Inn. It’s about making every visit a little more special and rewarding every visit they make with us.”

A limited number of Heartwood Inns participated in the initial rollout with thousands signing up in the two week trial period with the remaining sites joining the scheme on the 1st September.

Sister brand, Brasserie Blanc will be launching a parallel loyalty scheme on the 1st October, replacing its previous loyalty program which was closed in 2023.

How are UK Hospitality Businesses

Coping with the Tipping Law?

By David Dillon, CEO of URocked

Back in 2016, a government report concluded that 100% of tips in restaurants, hotels and bars should go to workers and not their employers. This signalled the start of a drawnout process that should have put the matter to rest when, just under a year ago, the UK Tipping Law came into force.

Fast forward to today, however, and the topic remains a source of controversy. In August, for example, news broke that a former employee of The Ivy chain was taking the company to a tribunal, claiming that he had received a “totally unfair” £97 share of a £31,600 tips pot. For its part, The Ivy has gone on record saying it “absolutely refute[s]” the waiter’s allegations and will challenge them at the tribunal.

While the Tribunal is not due to convene until April 2026, the situation serves as a timely reminder that the law set out a statutory Code of Practice on fair and transparent distribution of tips. To recap, as of October 1st last year, employers were required to fairly distribute all tips, gratuities and service charges to workers without any deductions. Tips must be paid to staff no later than the end of the month following the one in which the customer paid them, with employers also required to have a formal written policy explaining how they allocate tips.

As is currently being played out with The Ivy and its former employee, workers can bring a claim to an

Employment Tribunal if they believe an employer is not complying with the law. Employers face the potential of a £5,000 fine for non-compliance for every employee who has been affected.

A smooth process?

For the thousands of UK employers to whom the Tipping Law now applies, compliance has brought a series of practical challenges. Smaller businesses, in particular, may still be feeling the strain of keeping systems, records and policies compliant, while larger chains face the challenge of ensuring consistency across multiple sites. For many employers, the law has therefore become not just a compliance issue but also a test of how to balance legal obligations with the realities of day-to-day operations.

For instance, because tips must be passed on to staff without deductions, they can no longer be used to offset business costs such as administration, National Insurance or card processing fees. The requirement to pay tips no later than the end of the following month has also meant existing payroll systems have often needed updating to handle these payments reliably.

Collectively, these measures have added to the administrative workload for businesses nationwide, particularly for those operating across multiple sites or with high staff turnover, where reconciling payments and maintaining transparency can become a significant burden. Businesses that previously relied on discretionary approaches to pooling or distributing tips should, by now, be properly aligned with a more formal framework, ideally backed by efficiency processes and technologies.

Then there are the issues associated with getting tips from customers to employee bank accounts. In practice, this means capturing tips alongside customer payments, separating them accurately from the bill and reconciling the amounts before passing them on to staff. In this context, inefficient or fragmented payment systems add to the administrative workload, increase the risk of errors and make it harder for businesses to meet their obligations under the law.

The Nicholson’s Pub Collection And St Austell Brewery

Unite To Support Homelessness Charity Social Bite

Two leading British pub businesses have joined forces to raise money for a charity dedicated to helping people break the cycle of homelessness.

Nicholson’s Pubs are partnering with St Austell Brewery, a leading independent brewing, hospitality, and drinks wholesale business on a new initiative to support Social Bite, a charity and social business working to end homelessness across the UK.

Throughout September, 5p from every pint of Nicholson’s Pale Ale – which is brewed by St Austell Brewery and sold exclusively in all 82 Nicholson’s pubs nationwide – will be donated to Social Bite. The initiative is expected to raise money to help fund the charity’s mission to provide homes, jobs, food, and support to people throughout the UK.

Nicholson’s, part of Mitchells & Butlers, has supported Social Bite since 2020. Each year, Social Bite distributes over 140,000 items of food and drink, supports people into employment through its Jobs First programme and delivers safe accommodation through projects including The Social Bite Village.

Sara Rees, Director of Fundraising and Partnerships at Social Bite, said: “We’re incredibly grateful to Mitchells & Butlers, Nicholson’s, St Austell Brewery, and all the customers who’ll help to raise funds by buying a pint of Nicholson’s Pale Ale.

“Their support comes at a crucial time for people experiencing homelessness. For example, in England, 45,840 households were assessed as homeless in the first three months of 2025, with record numbers in

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temporary accommodation. As well as boosting projects that help people out of situations of homelessness, through safe places to call home, real jobs, and free food, these funds will go towards providing wraparound support for long-lasting change. We hope this ‘Pints with Purpose’ initiative not only helps to raise vital finds but also creates conversations and drives awareness around homelessness.”

Andrew Turner, Chief Operations Officer for St Austell Brewery, said: “We’ve taken great pride in being the chosen brewer of Nicholson’s Pale Ale for the past 12 years, with almost 175 years of brewing heritage behind us. It’s brilliant to see the beer taking on an even greater purpose this September, helping to support people in need.

“This initiative not only amplifies the incredible work of Social Bite but also highlights the unique role that cask ale continues to play in British pub culture. Cask was the original drink of the pub –our communal gathering spaces where people sought warmth, connection, support, and conversation – making this partnership the perfect fit.”

Will Prideaux, Operations Director for Nicholson’s Pubs, added: “At Nicholson’s, we’re proud to be partnering with St Austell Brewery to support Social Bite during Cask Ale Week. Our pubs have long been places of community and connection, so it’s fitting that every pint of Nicholson’s Pale Ale poured this September will help make a real difference to those affected by homelessness. It’s a simple way for our guests to enjoy great cask ale while supporting a powerful cause.”

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Over Half of UK Businesses Delaying Investment Decisions Until After the Budget

New research from the Barclays Business Prosperity Index reveals that while two in five (43 per cent) UK businesses surveyed are expecting to increase investment once the Autumn Budget measures are announced, over half (55 per cent) are opting to delay investment decisions until the Chancellor’s state ment has been made so that any implications can be assessed.

Research among 1,000 UK business decision makers shows that 43 per cent expect to increase investment following the Budget, rising to 58 per cent among large businesses and 53 per cent among medium-sized firms.

Among the 55 per cent that currently have investment plans on hold, the top four decisions being postponed include:

• Facility upgrades or expansions: 37 per cent

• Research or development of new or improved products: 36 per cent

• New equipment, machinery or vehicles: 35 per cent

Staff training plans: 34 per cent

• Tax cuts number one Budget priority for UK businesses

Business tax cuts top the list of desired measures businesses would most like to see from the Budget (45 per cent). This is especially important for small businesses (51 per cent) and micro businesses (51 per cent). Other priorities include investment incentives (37 per cent), public infrastructure investment (36 per cent), and support for workforce training and upskilling (36 per cent).

In a period of global uncertainty, three quarters of businesses (73 per cent) feel that business tax cuts will increase confidence in business success. Two in three (65 per cent) say that investment incentives would increase confidence, while others reflect that measures to reduce the regulatory burden (63 per cent) and increased funding for regional business development (63 per cent) would also increase confidence if included.

Matt Hammerstein, Chief Executive of Barclays UK Corporate Bank, said:

“Our research shows businesses are eager to invest in facility upgrades, new and improved products and staff training, but they need clarity from the Government to move forward. The Autumn Budget presents a critical opportunity to unlock that investment and drive long-term growth.”

Greene King Commences Build of New £40 M State-Of-The-Art Brewery in Bury St Edmunds

Greene King, local pub and brewer, announced the start of construction of its new £40m state-of-the-art brewery in Bury St Edmunds.

Greene King CEO Nick Mackenzie and Managing Director of Brewing & Brands Matt Starbuck were joined by Peter Prinsley, MP for Bury St Edmunds and Stowmarket; Cliff Waterman, Leader of West Suffolk Council; and Julie Baird, Director of Planning and Growth at West Suffolk Council, at the site on Suffolk Business Park to mark the start of the building process.

The new custom-built facility extends Greene King’s connection with Bury St Edmunds, where it has brewed its beer for more than 200 years since the company’s founding in 1799. It also represents a major commitment to the future of British brewing and Greene King’s production of cask ale, alongside its newer premium craft beer brands.

The brewery will enable Greene King to evolve its brewing operation to adapt to customers’ changing tastes, future-proofing its ability to brew the highest quality beer for future generations and create future-facing brewing roles. It will also improve the sustainability of the company’s brewing operations.

Greene King expects to complete construction of the brewery in 2027.

Matt Starbuck, Managing Director, Brewing & Brands, at Greene King said: “Brewing in Bury St Edmunds is at the heart of Greene King’s heritage, and we’re proud to secure its future for generations to come. Our new state-of-the-art brewery not only strengthens our long-term commitment to the town, but also enables us to brew more sustainably, while continuing to innovate and evolve our beers to meet the changing tastes of our customers.”

Peter Prinsley, MP for Bury St Edmunds and Stowmarket, said: “Greene King is a core part of the fabric of Bury St Edmunds, having been at the heart of our community for more than 200 years. The new brewery is a strong vote of confidence in our town’s future, and I’m thrilled to see such a significant investment into our local area.”

Councillor Cliff Waterman, Leader of West Suffolk Council said: “Brewing has a cherished role in Suffolk’s history, producing fantastic beers that are enjoyed across the country. This brewery marks an exciting step forward, helping to carry that tradition into the future. We welcome Greene King’s continued investment and strong commitment to the county. I am very pleased that West Suffolk Council is working hand in hand with Greene King to ensure both the local community and the wider district reap the benefits this new brewery brings.”

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.

what the Lincat CIBO+ could do for your business.

Left in the Dark: Why Hospitality Must Build Its Own Energy Future

Holidaymakers may have filled beer gardens and seaside restaurants as the UK’s hottest summer draws to a close, but behind the scenes the hospitality sector is grappling with a growing crisis.

Rising operational costs - particularly soaring energy bills - are putting significant pressure on pubs, restaurants, cafés, and hotels. Since last autumn, more than a thousand venues have closed, and the industry has accounted for over half of the UK’s job losses since October 2024. The challenge is compounded by the UK’s Industrial Strategy, which from 2027 will reduce electricity bills for energy-intensive industries such as manufacturing by up to 25%, but leave sectors such as hospitality in the cold. Hospitality businesses will not receive the same support, leaving them dangerously exposed to volatile wholesale energy prices. While government relief is limited, operators are not without options. Investments in on-site generation, battery storage, and energy efficiency measures can help the sector mitigate risk, improve resilience, and plan for the long term, as Kat Auckland, Director of Communications and Projects at Geo Green Power explains.

ON-SITE GENERATION AND EFFICIENCY

“Having spent 15 years in the hospitality industry I know how accomplished the sector is at controlling cost, and the bottom line is that hospitality operators need to take the same proactive approach to managing their utility costs,” says Auckland. “Many operators have already maximised savings through energy efficiency and resource management, and they must now turn their attention to energy generation for long-term performance.”

For larger operators, even marginal efficiency gains have delivered

By Kat Auckland, Director of Communications and Projects at Geo Green Power

meaningful savings. Measures such as LED lighting, occupancy sensors, and modern heating and cooling systems can reduce consumption without compromising guest comfort.

But to truly stabilise costs, businesses must look at renewable energy to future-proof operations, and many already are.

Advances in solar technology mean panels generate significantly more energy per square metre than previous models, opening up feasibility for older buildings or sites with limited roof space. At the same time, costs have fallen by almost 90% over the past decade (Our World in Data, 2024), making adoption more financially accessible.

“These improvements mean operators can now generate more energy from smaller installations,” Auckland adds. “Funding options such as power purchase agreements are also helping to lower the barriers to entry.”

Crucially, operators don’t need to overhaul their entire estate at once. “We’re seeing many hospitality businesses take a phased approach, starting with one or two sites, then reinvesting the savings into further installations,” says Auckland. “That ability to scale gradually makes solar a more realistic and sustainable strategy for groups managing multiple venues.”

SOLAR CARPORTS OFFER UNTAPPED POTENTIAL

One example of this phased approach is the integration of solar carports. These structures convert underutilised parking areas into sources of solar energy, allowing businesses to gradually expand their renewable energy capacity.

Beyond generating electricity, solar carports offer multiple advantages, they provide covered parking, support EV charging, reduce energy costs, and can even allow surplus energy to be sold back to the grid.

“There is untapped power waiting for businesses across the UK in their car parks. They could harness enough energy to cover their electricity needs and even sell energy back to the grid, paying for their investment in the process,” says Auckland.

“Solar carports, like the ones being deployed at leading hospitality businesses, have a lot of potential because they're free-standing structures that don't require additional land or a reduction in parking spaces, whilst requiring no major groundworks.”

BATTERY STORAGE

Battery storage provides additional flexibility for managing energy consumption. Paired with on-site solar generation, it allows businesses to store surplus daytime energy and use it during peak evening hours, when restaurants, hotels, and leisure venues are busiest.

“This approach can help businesses manage costs more effectively while reducing reliance on grid electricity during high-demand periods,” explains Auckland. “It also supports wider decarbonisation goals, which are becoming increasingly important for customers and stakeholders alike.”

By smoothing consumption and reducing exposure to volatile wholesale prices, storage not only lowers costs but also provides greater certainty over energy supply. For hospitality operators, it strengthens resilience while securing reliable supply regardless of market fluctuations or geopolitical events.

BUILDING RESILIENCE AND SUSTAINABILITY

The case for investment in energy efficiency and on-site generation extends beyond cost control. Guests are increasingly attentive to sustainability credentials, employees want to work for businesses aligned with their values, and investors expect credible action on carbon reduction.

In a landscape where external support is limited and energy volatility is set to persist, building resilience is no longer optional. By investing in efficiency, solar PV, and battery storage, hospitality businesses can take greater control of their future, reduce financial risk, and safeguard the sector’s long-term stability.

NACC National Awards 2025 Shortlist Announced

The National Association of Care Catering (NACC) has revealed the shortlist for the NACC National Awards 2025.

The prestigious awards recognise and celebrate teams and individuals that epitomise excellence, innovation, dedication and outstanding contributions within the care catering sector.

Across six categories the finalists represent those working in or associated with care catering that deliver exceptional service every day, from care homes, Meals on Wheels services and Lunch Clubs to suppliers to the sector.

The overall winners will be announced at a special gala awards dinner on Thursday 2nd October 2025 which is part of the NACC Training & Development Forum held at the East Midlands Conference Centre, Nottingham.

The NACC National Awards 2025 finalists are:

Care Establishment of the Year Award, sponsored by allmanhall

• Eastcote Park

• Grove Park Care Home, Avery Healthcare

• Llys Cyncoed, Care UK

• Lonsdale Mews, Care UK

• Severn View Park Care Home Meals on Wheels Award, sponsored by apetito

• Justina Augustaviciute, CAMMs Meals on Wheels Manager

• Mark Scott, Pendleside Hospice

• Fife Council, Facilities Management Services

– Meals on Wheels Team

• Health & Independent Living Support (HILS)

• MyChef Meals on Wheels Catering Team of the Year Award, sponsored by Rational UK

• Abbey Healthcare Catering Team

• Aria Care Hospitality Team

• Britten Court, Care UK

• Meallmore Catering Team

• PJ Care Catering Team

• Sutton Park Grange Care

Catering Manager of the Year Award, sponsored by Unilever Food Solutions

• Joanne Ankers, Abbey Healthcare UK

• Darren Klien, PJ Care Ltd

• Jody Marshall, Meallmore Ltd

• Andrew Mussett, Care UK

• Stella Stewart, Hospitality Team Manager, Fife Council – Facilities Management Service

• Ravinder Tyagi, Cambridge Manor

• Paul Wright, Aria Care

Our Care Catering Hero Award, sponsored by Miele

• Darron Clyde, Park Care Meals

• Alex Millichamp, Chandler Court, Care UK

• Jimmy Morales, Newbury Grove, Care UK

• Stacie Petrillo, AbleCare Kitchens

• Sylvie Veglio, KSB Recruitment

The Bev Puxley Award, sponsored by Worshipful Company of Cooks

• Janos Csavaf, Oaken Holt Estate

• Francis Villamin, Bupa

The winners of the following coveted awards will also be honoured at the gala awards dinner:

• NACC Region of the Year Award, sponsored by Meiko UK

• Pam Rhodes Outstanding Achievement Award, sponsored by Winterhalter

• National Chair’s Award

Neel Radia, National Chair of the NACC, said: “Once again, the NACC has received some wonderful nominations for our annual awards, which are seen to be mark of achievement within the care sector.

“Judging has been difficult and so those that have made this year’s shortlist should know that they have already achieved something special and that they have made a difference to those they serve.

“Care catering has been facing some really difficult times recently, yet the catering professionals within the sector continue to work tirelessly to ensure that their residents feel safe, cared for and nourished. To recognise the achievements of just a small sample of these unsung heroes each year is both a pleasure and an honour.

“Each year, I look forward to our gala awards dinner where we will come together with fellow members, colleagues and friends, to reflect, recognise and celebrate the amazing people in our sector. I wish all the shortlists the best of luck!”

Chancellor Announces Budget As She Admits Britain’s Economy ‘Not Working’

Chancellor Rachel Reeves has announced the date for the UK’s upcoming annual budget as November 26, admitting the economy “isn’t working well enough”.

The announcement comes as Britain’s long-term government borrowing costs have been sent soaring to 27-year highs amid speculation of a £40m “black hole”, putting pressure on Reeves to balance the books.

In a video message posted this morning, the Chancellor of the Exchequer, Rachel Reeves said: “Britain’s economy isn’t broken. But I know it’s not working well enough for working people. Bills are high. Getting ahead feels tougher. You put more in, get less out. That has to change.”

“We’ve got huge potential – world-leading brands, dynamic industries, brilliant universities, and a skilled workforce. We’re a global hub for trade. Fixing the foundations has been my mission this past year. We raised the minimum wage for three million people.”

“Cut NHS waiting lists. Started tearing up planning rules to build 1.5 million new homes.”

“Promised billions more for the country’s infrastructure. Secured trade deals with the US, India, and the EU. And changed Treasury rules so investment reaches every part of the country.”

“But I’m not satisfied. There’s more to do. Cost of living pressures are still real. “

“And we must bring inflation and borrowing costs down by keeping a tight grip on day to day spending through our non-negotiable fiscal rules.”

“It’s only by doing this can we afford to do the things we want to do.”

“If renewal is our mission and growth are our challenge. Investment and reform are our tools. The tools to building an economy that works for you – and rewards you.”

“More pounds in your pocket. An NHS there when you need it. Opportunity for all.”

“Those are my priorities. The priorities of the British people.”

“And it is what I am determined to deliver.

In response to today’s announcement Michael Kill, CEO of the Night Time Industries Association said: “As the Chancellor delivers the Budget on 26th November, the eyes of the country, and our industry, will be firmly fixed on the government’s response to one of the most critical economic moments in recent memory.”

“This Budget is not only a test of fiscal credibility, it is a defining moment for the future of this government and its ability to protect jobs, businesses, and communities across the UK.”

“The night-time economy, which contributes over 153 billion to the UK economy and supports over 2 million jobs, continues to face unprecedented challenges. Without urgent intervention, we risk the irreversible decline of a sector that is central to the nation’s cultural identity, economic growth, and social fabric.”

“The NTIA is therefore calling on the government to act decisively with three clear measures that will give our industry the breathing space it desperately needs”:

1. Cut VAT for Hospitality & Night-Time Economy – Permanently reduce VAT for venues, bars, and clubs to support recovery and longterm growth.

2. Reinstate National Insurance Thresholds for Employers – Ease hiring pressures on hospitality and night-time businesses to protect jobs.

3. Deliver Transactional Reform of Business Rates – Lower the Business Multiplier and reform business rates to provide much-needed relief and stability.

“This Budget cannot be business as usual. The decisions taken on 26th November will define the survival of thousands of businesses and the futures of the people they employ. The government must listen, and act, before it is too late.”

Mark Kent Chief Executive of the Scotch Whisky Association said: “The Chancellor has today announced that she will hold her Budget on 26 November. That gives her 84 days to make the decision to support Scotch Whisky, and fulfil the promise of the Prime Minister to “back Scotch producers to the hilt”.

“At her last Budget, the Chancellor chose to increase further the duty burden on an industry already weighed down by excessive tax and regulation. Despite that decision, tax receipts have not gone up; and more UK pubs and restaurants have been forced to close. Everyone connected with the hospitality industry knows that pubs, restaurants and other venues cannot survive on beer alone – all rely on spirits for profits.”

“That is why we are calling for the Chancellor to announce a multiyear freeze on spirits duty, spanning the lifetime of this parliament; and to ensure that the tax differential with other alcohol categories, which puts Scotch at a competitive disadvantage, does not widen. This would also give respite to the Scottish economy – 70% of all UK spirits are produced in Scotland.”

“84 days. Back Scotch, support Scotland, and sustain growth across the UK.”

Why ‘Affordable Luxury’ Will Never Replace True Luxury

Having taught Marketing and Luxury Brand Strategy to multiple cohorts of Glion London (www.glion.edu/locations/london/) students, Mark Britton Jones is closer than most to the business of luxury. Here, writing in a personal capacity, he argues the case against ‘affordable luxury’.

I’ve just checked out of the citizenM in Geneva, and I was so impressed with my hotel experience.

It’s not so surprising as my previous travels took me to (almost) the centre of continental USA, in Kansas. It was a road-trip that involved staying at multiple properties along the highways which are aligned with the large American franchise chains. The properties are so homogenous, lack brand standards, and can only attract the customer based on price as there are little differentiating USPs. It’s a race to bottom and there are already multiple properties that have ceased operations littering the highways.

The Americans like to use the term ‘lodging’ when referring to the hotel sector, and at least they’re being honest and not pretending it’s hospitality. There is no amount of generosity, no warm welcome, or any sense of identity. It is simply ‘lodging’ and nothing more. It stands to reason that an offering such as citizenM is the warm welcome I’d expect, and David in guest services, and others in the team, really extended the perfect experience.

I cannot fault the product but when completing the post-stay guest survey I was presented with the question, “does our ‘affordable luxury’ live up to your expectations?”, and this is where my conflict begins.

Many of my Glion students, past and present, know that I struggle with the term ‘affordable luxury’ as, surely, it’s an oxymoron. Moreover, all luxury industries, but particularly fashion and hospitality, seem to be obsessed with qualifiers such as ‘ultra-luxury’, ‘luxury-lifestyle’, or ‘new-luxury’, as some examples, and they all leave the customer wondering, “is it luxury or not?”.

SWISS LUXURY

When you’re in a city such as Geneva that seems to have luxury watch brands on every street corner (not to mention the amazing Patek Philippe Museum), luxury cars are everywhere, together with exquisite luxury hotels, and luxury fashion, you start to ask yourself what does ‘affordable luxury’ actually mean?

Over the years the fashion houses have wanted to attract younger audiences and welcome them into their brands or capitalise on the expanding middle-class ‘excursionist’ from emerging markets. Part of their strategies have been to develop lower end merchandise for these consumers, thereby democratising their brands and making them more accessible to the masses.

It had proven to be a good company strategy, delivering high yields. But what we are witnessing with luxury conglomerates such as Kering and LVMH is a remarkable slowdown. What might have been a good company strategy has not translated to a good brand strategy and affordable luxury for the masses has resulted in brand erosion and the loss of brand equity.

TOO MANY EXTENSIONS?

There’s always been lower end merchandise to entice the ‘fans’ into the brands, and perfume is a great example of this, but in recent years the focus has shifted to a glut of affordable brand extensions, and this has become synonymous with the core of many of the brands rather than the true luxury at the top of the pyramid.

It’s a slightly different story within the hospitality sector and that’s mostly due to the difference in consumer behaviour relating to tangible goods versus intangible services. The consumer buying and decision process for hotels begins online and often includes search terms.

Business can easily identify what people are typing into search engines, and one of the most common search terms for hotels is (you guessed it!) luxury. So, to attract potential customers, compete in a very crowded marketplace, and drive traffic to your website, you’ll use the most common search terms.

Now, of course, businesses don’t want to be unethical and misinform the customer, as well as create dissatisfaction when the customer is no longer a customer but a real-life guest in the hotel. So marketeers creatively describe the hotel using the key search words. As a result, we get qualifiers for luxury, a marketing hook, and an embroidering of the truth.

Many people are happy to accept this and perhaps it’s due to so many filtering photos for their social media profile or that they are creative with the truth on their dating profiles. But when it comes to luxury, we know the customer expects authenticity, transparency, and responsibility.

THE DEFINITION OF LUXURY

Luxury at its core also means exclusivity, and while luxury does not simply mean expensive, pricing is used as proxy to represent rarity in raw materials, rare skills and craftmanship, limited distribution, history and heritage, and other attributes that take years to develop and form the foundation of so many legacy brands. To accept a concept such as ‘affordable luxury’ is almost like accepting a counterfeit Birkin Bag without realising the harm it does in countless ways.

Karl Lagerfeld is famously quoted as saying, “It’s either luxury or it’s not”, and while there is still no common consensus on what defines luxury and, moreover, as luxury is a social construct it is in any case highly subjective, what we need to realise is that not everything needs to be luxury – it’s okay.

But if something is to be true luxury it cannot be a formula rolled out for the masses from city to city. There is so much evidence that a formula becomes homogenous, faceless, and meaningless, and will sooner or later end up discarded on the highway to mediocrity. Luxury is not ‘affordable’, it is a priceless dream.

Culinary Icons, Including Tom Kerridge, Come Together For Hospitality Action’s Unmissable Winter Chefs’ Dinner

Hospitality Action has announced the return of its flagship fundraising event, the Winter Chefs’ Dinner in association with GGM Gastro International, taking place on Monday 27 October 2025 at the recently opened The Chancery Rosewood in Mayfair.

A highlight of the culinary calendar, the evening will be hosted by celebrated chef and best-selling author Sabrina Ghayour, and promises an unmissable celebration of world-class gastronomy, camaraderie and compassion.

Uniting some of the industry’s brightest talents to raise vital funds for those in hospitality who have fallen on hard times, this year’s dinner which sees American Express as a gold sponsor and San Pellegrino as silver sponsor, will see eight exceptional chefs collaborate on two show-stopping tasting menus, with each curating a unique course, culminating in an immersive dining journey showcasing fine dining excellence. The chef line-up includes Tom Kerridge, Daniel Clifford, Henry Harris, Karan Gokani, Thuy Diem Pham, Sabrina Gidda, and Marius Dufay.

Renowned chef and Hospitality Action patron, Tom Kerridge, said: “The Hospitality Action Winter Chefs’ Dinner is a heartfelt night of generosity, creativity and industry solidarity. It’s a reminder that, while we cele-

brate exceptional food, we also unite to lift up those in our industry who are struggling. Hospitality Action does extraordinary work to support our industry, and this unique evening is just one of many ways we can all help give back.”

Mark Lewis, CEO of Hospitality Action, said: “The Winter Chefs’ Dinner is more than just an evening of exceptional food – it’s a powerful expression of what makes our industry so special: talent, resilience, and generosity. We’re thrilled to return with this landmark event at the magnificent The Chancery Rosewood, where some of the UK’s finest chefs will come together in support of hospitality people facing the toughest of times. The need for our services has never been greater, and every ticket sold, every dish served, and every donation made on the night helps us continue our vital work.”

Starting at 18:30 with a pre-dinner drinks and canapé reception, The Chancery Rosewood London, which opened on September 1, provides a fittingly elegant backdrop for the evening, setting the stage for a luxurious experience that blends masterful cuisine with meaningful purpose.

Last year’s sold-out dinner raising an incredible £90,000 in aid of Hospitality Action’s vital support services.

SFA Saniflo UK to Showcase Innovative Solutions at Screwfix Live 2025

designed for projects where traditional plumbing may be complex. For homeowners, the products offer reliable, space-saving answers to everyday challenges, from adding new bathrooms to upgrading tired spaces.

ing the Saniflo Up macerator, Sanivite+ for kitchens and utilities, and the robust Sanicom 1 for commercial settings.

For installers, the focus is on speed and ease of fitting, with solutions

Saniflo’s attendance underlines its strong partnership with Screwfix and ongoing commitment to supporting both trade professionals and consumers with innovative, practical solutions.

SFA Saniflo UK will exhibit at Screwfix Live 2025, taking place at Farnborough International Exhibition Centre from 26–28 September.

Stand T14 in Hall 1, Saniflo will present a selection of its products, includ-

Oasis Reunion Boosts Hotel Sector In Bumper July

The UK hotel sector benefitted from a bumper July, boosted by the Oasis reunion, with occupancy, room rates and profits all exceeding the previous year for the first time in eight months, according to the RSM Hotels Tracker.

The data, which is compiled and produced by Hotstats and analysed by RSM UK, shows occupancy of London hotels hit a sixyear high of 89.9% in July, up from 89.2% the previous year, and increased from 85% to 86.2% in the UK.

Average daily rates (ADR) of occupied rooms in London jumped from £263.85 to £271.52 in July year-on-year, and rose from £180.36 to £184.34 in the UK.

Gross operating profits also ticked up slightly from 49.4% in July 2024 to 49.6% in July 2025 in London and from 44.2% to 44.5% in the UK.

Chris Tate, partner and head of hotels at RSM UK, comments: “It was a bumper July for the hotel sector, not only did it see its usual influx of overseas visitors, but the Oasis reunion provided an added boost. In fact, occupancy in London hit a six-year high, which is close to maximum capacity when factoring in turnover days between guests. This meant hoteliers could charge slightly higher room rates, which they’ve struggled to do in previous months, due to the risk of impacting demand. Gross operating profits also benefitted from a slight improvement on the previous year, with higher room rates providing some relief from the various cost pressures hitting the sector.

year for UK tourism in 2025 appear to be bearing fruit, particularly with a record 81m passengers passing through UK airports in Q2 2025.

“While this bodes well for the UK government’s goal of increasing international visitor numbers to 50 million by 2030, there’s a real concern whether this is feasible if hotels are already at capacity. Tourism is key for the UK economy, but it’s clear a commitment to building more hotels is necessary in order to house more tourists. But it’s not as simple as just building, hoteliers need to ensure the offering is tailored, the branding is suitable and it’s the right location to appeal to their desired market.”

Thomas Pugh, economist at RSM UK, said: “The improvement in the hotel sector in July chimes with other data, such as the jump in the PMI in August and rising consumer confidence, which suggests the UK services sector is leading the economic recovery.

“Admittedly, there are some gathering headwinds. Rising inflation combined with a looser labour market will mean weaker real pay growth. It now looks unlikely that there will be another interest rate cut this year and speculation about rising taxes in the Autumn Budget will dent confidence.

“The UK experienced its hottest summer on record this year, which is likely to have helped draw in not only international tourists, but encourage domestic travellers to stay in the UK. As a result, forecasts of a strong

“However, household incomes have risen sharply since the pandemic and savings levels are high. That gives consumers ample opportunity to save a bit less and spend a bit more. The key variable is going to be how consumer confidence holds up in the run up to the budget.”

26% of UK Towns Have Lost All Nightclubs, with 1 in 6 Have No

Late-Night Venues Left – NTIA Warns of Growing Nightlife Crisis

The Night Time Industries Association (NTIA) has warned that Britain’s nightlife is in sharp decline, revealing that more than a quarter (26%) of towns and cities that had a nightclub in 2020 now have none, and 16% have lost all late-night venues entirely.

Figures from the Night Time Economy Market Monitor, produced with CGA by NIQ, show that post-COVID closures are leaving communities without places to socialise after dark, threatening local culture, jobs, and the wider evening economy.

“This is not just a hospitality issue – it’s a cultural crisis,” said Michael Kill, CEO of the NTIA. “Nightclubs and late-night venues are cultural institutions, economic engines, and cornerstones of community life. Losing them removes vital social and cultural spaces from our towns and cities.”

THE NUMBERS BEHIND THE DECLINE

• 26% of towns and cities that had at least one nightclub in 2020 now have none.

• 16% have lost all late-night venues entirely.

• 2% have lost every venue in the wider evening economy, including restaurants, pubs, and cultural spaces.

• Since March 2020, the late-night sector has shrunk by 26.4%, compared with an 8.1% decline in the wider evening economy.

Rising operational costs—including recent hikes to minimum wage and National Insurance—combined with insufficient post-pandemic support, have disproportionately hit independent operators. Larger managed groups have shown modest growth, but the independent sector continues to struggle.

COMMUNITIES LEFT IN THE DARK

In towns across the UK, nightclub closures have erased evening social life entirely. Once hubs of community, culture, and creativity, these spaces have disappeared, leaving residents without places to gather after dark.

As Culture Secretary Lisa Nandy observed in 2022, nightclubs are part of the UK’s cultural heritage: “Every town has lost a nightclub that they feel very strongly about.” Three years on, the decline has only intensified.

Read the Full Report Here: https://storage.googleapis.com/ntiahosted-pdfs/night-time-economy-market-monitor-aug-25.pdf NTIA Calls for Action: #CutTheDancefloorTax

The NTIA urges urgent government intervention to halt the decline in the night-time economy and protect jobs:

1. Cut VAT for Hospitality & Night-Time Economy – Permanently reduce VAT for venues, bars, and clubs to support recovery and growth.

2. Reinstate National Insurance Thresholds for Employers – Ease hiring pressures on hospitality and nighttime businesses.

3. Deliver Transactional Reform of Business Rates – Lower the Business Multiplier on Business Rates, Allow for breathing space for the night time economy sector

“The time to act is now,” Kill added. “We must prevent the permanent loss of nightlife before these gaps in our towns and cities become irreversible.”

Investment and Premium Rooms Business

Deliver Strong Like-For-Like Sales In New Year

Pubs and premium rooms business RedCat Hospitality, founded and chaired by Rooney Anand, today reports figures for the first quarter of its new financial year.

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• Coaching Inn Group accommodation like-for-like sales up 9.4%

Commenting on the strong performance, RedCat Hospitality CEO, Richard Lewis said: “We are very encouraged by this start to the financial year; the hard work we have undertaken in the past 14-months to invest in and strengthen the business is really paying off, as these latest figures show.

“Despite the challenging headwinds, which continue to affect the sector as a whole, like-for-like sales for the

first quarter of this financial year are up +6.7% across the group (to £32.7m).

“The accommodation side of the business continues to perform very strongly, reflecting our strategic focus and investment in growth and revenue management. By strengthening resources and expertise in this area, we are seeing clear rewards: room sales are up +8% on a like-for-like basis, across the whole group.

“The success of our capital investment programme is coming through strongly in this first quarter’s performance. Since reopening in April, following an extensive £3.0m refurbishment, the 42-room Castle of Brecon Hotel in Powys has enjoyed a 94% uplift in overall sales.

“This mirrors the strong results seen at other sites, which have benefited from our investment programme in RedCat Independent Pubs over the past 12 months, including The Bull in Barton Mills, The Wig & Mitre in Lincoln and The Crown Inn, The Curzon Arms and The Langton Arms in the Leicestershire area, which together have posted a 20.3% increase in like-for-like sales, over the period, helping RedCat Independent Pubs achieve 6.2% LFL growth overall.

“I am very pleased to be reporting these positive results for our business. They are a testament to the hard work from our team in helping deliver such a stellar performance.”

Finalists Announced: 2025 Be

Inclusive Hospitality Spotlight Awards

Be Inclusive Hospitality (BIH) has announced the finalists for its fourth annual BIH Spotlight Awards, which recognise the exceptional talent of Black, Asian, and ethnic minority individuals and businesses within hospitality, food, and drink across the UK.

With OpenTable as the headline sponsor, the prestigious ceremony will be held on Monday 13th October at Quaglino's in London, where winners across 15 categories will be celebrated.

This year’s awards drew in high engagement, with over 300 nominations submitted from across the UK, demonstrating the growing awareness of diverse talent within the industry. Following a week of deliberation, an esteemed panel of hospitality leaders selected finalists who represent leadership, creativity, and innovation.

The expert judging panel includes renowned BBQ chef and writer Melissa Thompson, Chief Executive of Umbrella Training Adele C.Oxberry, and writer, poet, and academic Anna Sulan Massing, alongside 21 other distinguished hospitality leaders.

Founder of Be Inclusive Hospitality, Lorraine Copes, said: “ I may well say this every year, but since I am not part of the judging process, it truly is the case. I reviewed the finalists with genuine intrigue and excitement. The finalist list spans the UK, with representation from Northern Ireland, Wales, and across England from Sunderland to Sussex. The quality of entries for individuals and businesses is at an all-time high. I am delighted that these awards are recognised so widely, as this has always been my intention. ”

Sasha Shaker, UK and Ireland's Senior Director at OpenTable: “This year’s finalists are a true reflection of the exceptional breadth of talent across the UK. With more than 300 nominations submitted, each one is testament to the dedication, energy and excellence powering the industry forward. At its best, hospitality welcomes all, and these awards remind us why inclusion fuels the foundation of our industry.”

The ceremony promises to be a landmark celebration of diversity, inclusion, and community within UK hospitality, hosting 300 guests from across the UK. The evening will include an awards presentation, canapés, drinks, and fundraising activities, as the awards continue to gain momentum as the established celebration of diversity in hospitality.

Tickets for the BIH Spotlight Awards can be purchased here

THE 2025 FINALISTS

INDIVIDUAL CATEGORIES

Chef of the Year - Sponsored by Caterer.com

Chef Ben Allen - The Parakeet Pub

Emmanuel Offei - HMP Wormwood Scrubs

Ayesha Kalaji - Queen of Cups

Nina Matsunaga - The Black Bull Inn, Sedbergh

Rising Star - Sponsored by Ting

Jenny Barry - Jenny’s Jerk Chicken

Nazli Ramadan - Jurkish

Eron Mibo - Tales and Tails UK

Angelo Gonzalez - Shakara

Writer of the Year – Sponsored by Eko Brewery

Tasha Marikkar - Author

Angela Hui - Freelance Writer, Editor & Consultant

Sunny Hodge - Founder & Wine Writer

Angela Zaher - Food Writer

Wine Professional of the Year - Sponsored by Decanter

Shane Jones - Wine and Sake Educator

Shivani Tomar - Decanter

Heidi Nam Knudsen - A Thousand Decisions

Leona De Pasquale - Camellia and Vine

Beverage Innovator of the Year - Sponsored by Moët

Hennessy

Chris Crocker - GOOD KOFFEE

Tina Chen - HumaniTea

Sherwin Acebuche - Tarsier Southeast Asian Spirit

Femi Aseru - Mothers & Suns Kombucha

Head Office Impact - Sponsored by Umbrella Training

Ltd

Jayeeta Palit - Climpson & Sons

Jane Wilson - PPHE Hotel Group

Gina Knight - Flat Iron Steak

Kan Koo MBE FIH MIoD - COSMO Group

CUISINE CATEGORIES

African Food - Sponsored by The Voice

Ngwafu Tansie - Gwafuvegan

Hammed Obikoya - Mama Bobo

Michelle Igwilo - Ogoisfooding

Khadim Mane - Little Baobab

Caribbean Food - Sponsored by The Voice

Jordan Johnson - Jam Delish

Nikki Whyte - Patois

Ryan McVay - The Calabash Tree

AEL Outdoor Solutions: Outdoor Spaces

From busy pub gardens to stylish dining terraces, the right outdoor space isn’t just extra seating—it’s extra revenue. For over two decades, AEL Outdoor Solutions has partnered with independent operators, multi-site groups, and national pub companies to turn outdoor areas into high-performing trading spaces.

We design, manufacture, and supply a wide range of outdoor furniture, structures, and equipment—combining style, durability, and practicality so you can maximise covers, extend trading seasons, and create spaces that encourage customers to stay longer and spend more.

MADE IN READING – SOURCED FOR QUALITY

Many of our products are crafted at our own Reading facility, giving you control over customisation, lead times, and quality. We also work with trusted manufacturing partners to expand our range and deliver the best value. From booth seating and benches to planters, shelters, and dining sets, every item is selected or

made to meet the demands of busy pub and hospitality environments.

“We work with your budget and brand, producing 2D designs and visuals so you can see exactly how your outdoor space will look before committing,” says Laura Gardiner, Head of Marketing. “Whether you run one site or a national estate, our tailored seating, tables, and structures are built for your customers and your trading needs.”

Everything You Need for a Profitable Outdoor Area

Our range spans everything from contemporary seating and dining furniture to shade structures, shelters, and outdoor solutions, complemented by heating, lighting, and safety features. We also offer play equipment that encourages imaginative, active fun while meeting the highest safety standards, ensuring each space is both functional and inspiring. We also offer bespoke solutions to match your brand and venue style—whether for a single garden or a full estate rollout.

BUILT FOR PEOPLE, BUILT TO LAST

We prioritise responsibly sourced materials and design for longevity— reducing replacement costs and supporting your sustainability goals. All products are chosen or built to meet strict hospitality standards for safety, comfort, and performance.

FROM CONCEPT TO COMPLETION

East and Southeast Asian Food

Tarsier Spirit

Guirong Wei - Master Wei

Kaneda Pen - Mamapen

Haydon Wong - Cantoast

Wenjun Xiang - Xi Home Dumplings Bay

South Asian Food

Kanthi Thamma - The Spice Circuit

Sohini Banerjee - Smoke and Lime

Raj Radia - Raj Foods

Ranji Thangiah, Rosh Olivelle, Thana Sivasambu, Krish Puwanarajah - Sri Lankan Culture Collective

Middle Eastern Food

Sara Kiani - Kiani Tea

Shadia Al Hili - Cuzena

Jad Youssef - Lebnani Restaurant

Mona Roudsari - Rzari foods

BUSINESS CATEGORIES

Bar/Pub of the Year - Sponsored by OpenTable

Sly Augustin - Trailer Happiness

Ryan Chetiyawardana - Seed Library

Deano Moncrieffe - Hacha Bar

Gento Torigata - Waltz Bar

Brand of the Year - Sponsored by Deliveroo

Creative Nature

The Flygerians

Zimasa Vodka

Hot ‘N’ Juicy Shrimp LDN

PEOPLE'S CHOICE CATEGORIES

Voting for the People's Choice awards is now open via https://bihospitality.co.uk/vote-2025/, allowing the public to champion their favourite restaurant and hospitality professional from the finalist shortlists. People's Choice Person of the Year - Sponsored by Bibendum

Mauritz Borg - The Kernel Brewery

Sadish Lalli - Leonardo Royal Hotel Birmingham

Gina Knight - Flat Iron Steak

Emanuele Mensah - The Connaught Bar

People's Choice Restaurant of the Year - Sponsored by OpenTable

Sham Mahabir - LIMIN SOUTHBANK

Pino Edward Sinaga - Toba

Maria Bradford - Shwen Shwen

Nora Gower - Nora’s Kitchen

From free quotes to full installation, our design, manufacturing, and sourcing teams keep projects on track, on budget, and exactly on brief—whether you need a quick refresh or a large-scale rollout.

EXPERIENCE

OUR 10,000 SQ FT SHOWROOM

See our products in real pub-garden settings at our Reading showroom, or browse online at www.aelsolutions.com. With over 20 years’ experience working with the UK’s top pub companies, we know how to create outdoor spaces that boost trade in all weathers.

Email: sales@aelsolutions.com

Download your brochure: www.aelsolutions.com

AEL Outdoor Solutions – Your partner for profitable, all-

Tyron Salih - Twerk ‘N’ Jerk

- Sponsored by

New Toolkit to Help the UK’s Hospitality Industry Support Biodiversity

The Hospitality Sector Council in partnership with The Sustainable Restaurant Association (The SRA) has today launched a new Biodiversity Toolkit for hospitality businesses, sponsored by Liberty Insurance and Coca-Cola Europacific Partners.

Taking inspiration from the Sourcing pillar of The SRA’s comprehensive Food Made Good Framework, the new Toolkit offers ways for hospitality businesses to support and protect biodiversity across all facets of their operations, from kitchen kit-outs to menu design.

By making this resource openly accessible and free to download, The SRA and the Hospitality Sector Council hope to inspire and support the UK’s hospitality sector in making choices that safeguard our natural biodiversity.

WHAT TO EXPECT FROM THE TOOLKIT

The Biodiversity Toolkit covers three key focus areas, or tiers, in which hospitality businesses can manage their impact on biodiversity.

• The Built Environment and Operations explores how businesses can enhance biodiversity through things like energy use, water stewardship and property management.

• Menus and Sourcing focuses on creating biodiversity-friendly menus by diversifying ingredients, sourcing sustainably and reducing reliance on products linked to deforestation.

• The Value Chain and Collaboration highlights opportunities to work with suppliers, support regenerative farming and participate in collective biodiversity initiatives.

Within each of these tiers, the Toolkit explains how hospitality businesses of all shapes and sizes affect biodiversity and outlines key actions — big and small — that they can take to reduce their impact. Whether it’s a café planting pollinator-friendly flowers, a restaurant sourcing regeneratively farmed produce or a hotel investing in rewilding projects, this structure provides actionable steps to protect biodiversity while also enhancing brand reputation and building long-term resilience.

The Toolkit also provides an overview of relevant legislation in the UK, helping businesses to understand what is currently expected of them and what may be coming down the line, helping to safeguard businesses against potential legislative changes in the future.

Importantly, the Toolkit also includes case studies from a variety of businesses in the UK, highlighting impactful ways in which real businesses are already taking action on biodiversity. These stories capture a wide range of creative approaches: supporting regenerative farming practices through procurement policies; taking a ‘less, but better’ approach to putting meat on the menu; switching to electrified kitchen equipment; introducing integrated grazing into rewilded land; and even turning an unused grass verge into a tiny, nature-friendly space that now welcomes over 20 species (and saves money, too!).

Tim Doubleday, Chair of the Hospitality Sector Council’s Sustainability Committee and CFO of Burger King UK, said, “The Sustainability Committee is focused on three key workstreams of Zero Carbon, Biodiversity and Nutrition, aimed at supporting hospitality businesses to grow in a responsible way. These workstreams will

be driven by legislation and are complex and not mutually exclusive, so our focus is to help businesses across hospitality with practical examples they can bring to life in their own businesses. I am grateful to The SRA for their support in pulling this guide together and we look forward to building on it.”

Managing Director of The Sustainable Restaurant Association Juliane Caillouette Noble said, “At The SRA, we believe that the hospitality industry can truly change the world; our role is to support the sector in creating this change. We’ve designed this toolkit to be a practical ‘how-to’ guide, highlighting steps (big and small) that restaurants can take to protect the natural world. The biodiversity crisis demands urgent attention and swift action from all industries, but ours in particular holds real power to make a difference in our supply chains and in how customers think about their food choices. If hospitality businesses across the globe were to view protecting biodiversity as a priority, the scale of change we could create would be incredible.”

Gareth Thomas, Minister for Small Businesses, Exports and Services, said, “This is a great initiative offering comprehensive support for businesses wanting to improve their biodiversity footprint and I encourage all to look at it. Through the Council, the Government is working with the hospitality sector to address the challenges it faces, to unleash its potential, create jobs and grow the economy as part of the Plan for Change.”

WHY IS BIODIVERSITY A CONCERN?

The number of species on our planet is declining faster than at any other point in human history. If we don’t change how we interact with the natural world, nearly 40% of all species will face extinction by the end of the century. Most of this is driven by our global food system.

Once a species disappears, it’s gone for good — and the impact is not limited to that one species. Every natural ecosystem exists in a delicate balance, and losing any species has a knock-on effect, devastating other plant and animal life and posing a lasting threat to our food supply.

What does this mean for restaurants?

With the climate and biodiversity crises at critical points, today’s food choices will make all the difference to tomorrow’s food landscape. Furthermore, with growing awareness around the biodiversity crisis, regulatory requirements are tightening, while customers, staff and investors are increasingly concerned about environmental impact.

Restaurants in particular have the power to contribute to a better food future for all of us. By actively championing biodiversity, chefs can build interest in more diverse ingredients — driving change upstream in what food is grown, raised and caught, and downstream to influence how people eat in restaurants and, ultimately, when they’re at home. This can help to strengthen our food systems, support farmers and producers and improve public health.

The Biodiversity Toolkit is free to download and is available now on The Sustainable Restaurant Association and Hospitality Sector Council websites.

BrewDog Shows Financial Recovery as Pre-Tax Losses Fall by 38%

Craft beer pioneer BrewDog has demonstrated signs of financial recovery, with the company's latest annual results showing a significant reduction in pre-tax losses for the year ending 31 December 2024.

The Ellon-based brewery's pre-tax losses decreased substantially from £59.2 million in the previous year to £36.6 million, representing a 38% improvement. Post-tax losses stood at £34.5 million for the period.

Despite the challenging trading environment facing the hospitality sector, BrewDog managed to achieve a modest 1% increase in annual sales, reaching £357 million.

The company's largest investor, TSG Consumer Partners, has committed to providing an additional £20 million in lending facilities, building upon previous financial support extended in 2022 and 2023. However, the increased borrowing has resulted in annual interest obligations rising significantly from £4 million to £17.3 million.

As part of a strategic review of its retail operations, BrewDog announced in July the closure of 10 bar locations, including its original Aberdeen venue. The closures potentially affected nearly 100 positions across the estate.

Chief Executive James Taylor characterised the closures as part of an "estate refresh" strategy, designed to address "rising costs, increased regulation, and economic pressures" impacting the wider hospitality industry. The company has experienced contrasting fortunes across different distribution channels. While losing access to some major national retail partnerships due to competitive pricing pressures from larger interna-

tional brewing groups, BrewDog has expanded its overall UK distribution network.

Taylor reported a 26% increase in distribution points over the past two years, reaching nearly 200,000 outlets across supermarkets, licensed premises, and event venues.

Following a difficult start to the year, BrewDog's on-trade division showed strong recovery in July, posting 35% year-on-year revenue growth. Key contract wins included partnerships with prestigious venues such as Lords cricket ground, West Ham FC's London Stadium, and the Boardmasters festival.

The company projected continued on-trade growth of approximately 20% through August and September.

After addressing distribution challenges in international markets during the first half of the year, BrewDog reported 15% underlying growth in July. The company highlighted improved sales momentum in key European markets including France and Italy.

The brewery's management restructuring continued last month with the departure of co-founder Martin Dickie, who announced his decision to step away from both the company and the alcohol industry for personal reasons. This follows the exit of fellow co-founder James Watt in the previous year.

While acknowledging that the company's bar operations remain "on the recovery path," Taylor expressed optimism about closing performance gaps through the remainder of 2024.

BrewDog's Annual General Meeting is scheduled for 29 September at the company's Balmacassie Commercial Park headquarters.

CLEAN Do The Workwear, So You Can Do The Work

To find out more:

CLEAN Linen & Workwear are one of the UK's most trusted laundry companies. They supply tailored workwear solutions provided by real people. Their comprehensive laundry network means they can service customers throughout England and Wales, providing chefswear, workwear and linen rental services. Whether you operate from a single-site hotel, pub or restaurant or have multiple locations, CLEAN can tailor a workwear rental solution to suit your business requirements. They offer various uniform options to support the entire kitchen brigade, from Executive Chefs to Kitchen Porters. With their workwear rental service, you can say goodbye to the hassle of purchasing, storing, and maintaining chef and kitchen uniforms. Instead, enjoy the convenience of a hassle-free rental system that provides freshly laundered garments whenever your team need them. By renting with CLEAN, you can avoid upfront purchase costs, spread the payments over your contract, and ensure quality and care with every wash. Delivery is free, and there are no hidden charges; contracts even include repairs. Each item of clothing can be branded and tailored to the wearer with logos and embroidery. Their managed service prevents issues compiling when supplying your team with work clothes; a convenient locker valet service helps distribute and store uniforms, and they tackle minor repairs early to extend the service life of a uniform. Ultimately, this avoids costly replacements wherever possible as it reduces uniform losses, and uniforms only need replacing when a repair is not safe or cost-effective. With CLEAN's workwear rental and laundry service, business owners can focus on what matters most — running their business — while CLEAN takes care of the rest.

Back Small Business To Unlock Growth says FSB NI Chair Ahead of Party Conferences

FSB NI Chair Alan Lowry has urged politicians to prioritise small businesses, cut rising costs, and create conditions for investment and jobs to drive growth and reduce economic inactivity in Northern Ireland.

Every autumn, UK political parties hold their annual conferences – gatherings of politicians, party members and affiliated groups, aimed at rallying support for the party. For all parties, conferences are an opportunity to raise revenue, connect with their membership and attract media attention.

However, with rising costs, and mounting job losses in particular in the hospitality sector, the annual party conference season will once again dominate the political landscape across the UK.

The Federation of Small Businesses (FSB), says this is a vital moment to ensure that the voice of small business is not only heard, but clearly taken to heart.

FSB NI Chair Alan Lowry said: “FSB will be delivering keynote addresses at each of the main party conferences in Great Britain this autumn and attending all the main party conferences in Northern Ireland. Our message will be clear: small businesses are the backbone of our economy, and their concerns must be taken seriously if we are to unlock sustainable growth and prosperity. As we look towards the Chancellor’s Autumn Statement, FSB will be pressing hard for a policy agenda that supports entrepreneurship, investment, and innovation rather than stifling them.”

“At the same time, we cannot ignore the pressing challenges that small businesses face. Economic inactivity remains stubbornly high and, in some sectors, businesses have stopped recruiting altogether. This is not because they lack ambition, but because the cost of doing business is becoming increasingly unsustainable. Energy, labour, and borrowing costs are rising, while regulation and compliance demands continue to add pressure. When businesses raise these concerns, politicians must listen. Small firms are not in the business of scaremongering—they are simply telling it as it is.”

“That is why, as we head into the conference season and towards the budget, FSB will be urging the government not to pile further costs and burdens onto small businesses. The reality is simple: if firms cannot afford

to recruit, invest, or innovate, the economy as a whole will stall. Supporting business is not a cost—it is an investment in jobs, growth, and communities.”

“Locally, the Northern Ireland Executive will also face a crucial autumn agenda. Several major issues need urgent attention. The proposed Good Jobs Employment Rights Bill is a case in point. While well-intentioned, the idea that “good jobs” can be created simply through legislation is misguided. The best way to deliver highquality employment is by building a buoyant economy in which businesses can thrive – competing with each other to raise the bar in employment terms and conditions. It is businesses, not politicians, that create jobs— and government’s role should be to provide the conditions in which those businesses can succeed.”

“That means getting the basics right. We need a modern planning system that supports investment rather than deterring it. We need infrastructure fit for a 21st-century economy, from digital connectivity to transport links. We need a serious strategy for apprenticeships and skills programmes that match the needs of employers. We need a fair and transparent system of business rates that does not penalise small firms. Properly harnessed, AI could drive productivity, efficiency, and competitiveness across sectors—from manufacturing and logistics to retail and hospitality; and we need to ensure that any financial support provided by the UK Government is passed directly to the business community in Northern Ireland, not siphoned off elsewhere.”

“Alongside these challenges lies a huge opportunity: the unique position Northern Ireland holds with dual market access to both the UK internal market and the EU single market. This could be a game-changer, but only if the practical problems highlighted in FSB’s recently published Windsor Framework Realities report are resolved. Businesses want certainty, simplicity, and support to take advantage of this unique status—not additional red tape or costs.”

“The months ahead will therefore be pivotal. As politicians debate their visions at conference halls across Great Britain and Northern Ireland, they must remember this: economic growth starts with small business. By backing entrepreneurs, listening to their concerns and creating the right environment, government can unleash the innovation, investment, and job creation that our economy so badly needs.”

Rockliffe Hall Completes On The Purchase Of Feversham Arms Hotel & Verbena Spa

Administrators PKF Littlejohn Advisory has completed the sale of the trade and assets of the Feversham Arms Hotel & Verbena Spa to a new company, The Feversham Arms (2025) Limited, a company owned by Rockliffe Hall Limited. The sale was completed on the 29th August.

Feversham Arms Hotel & Verbena Spa is a 33-bedroom boutique hotel and spa located in the traditional market town of Helmsley, North Yorkshire. The hotel welcomes guests from all over the world to relax, indulge, and experience the famously warm Yorkshire hospitality in a well-considered boutique countryside retreat.

Rockliffe Hall, an award-winning five-star resort hotel with spa, golf course and multiple restaurants on the County Durham and North Yorkshire border, also owns The Pheasant Hotel, a quintessentially English country inn in Harome, North Yorkshire.

The hotel will continue to operate in its current format and all employees will be transferred under TUPE

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

(Transfer of Undertakings (Protection of Employment) regulations), with all contracted terms and conditions remaining the same.

The new owners wish to thank the administrators, and in particular Oliver Collinge and Liz Sapsted, for their co-operation in ensuring a smooth transition of ownership.

The legal work for the purchasers was undertaken by a team from Womble Bond Dickinson’s Newcastle office, led by Simon Watts.

Joint Administrator, Oliver Collinge commented: “We are delighted to have completed this sale to Rockliffe. We would like to extend our thanks to the staff at the hotel; they have made a huge contribution to ensuring a successful outcome by maintaining the high levels of service that the hotel’s guests expect, despite the challenges and uncertainty that administration brings.

We would also like to thank Rockliffe for a smooth transaction – we are sure the hotel will go from strength to strength under their ownership.”

DOGFRIENDLY BENEFITS

You may also wish to consider the following benefits of working with Sir Woofchester’s, to help elevate your wider business:

• Increased average customer spend

• Increase repeat visits

• Enhances staff engagement & enjoyment

• Link to other initiatives – charityfundraisers, online competitions

• Great social media content & word of mouth marketing

• Contributes towards improved reviews

• Fully compliant with legislation etc

WHY DOG-FRIENDLY?

The number of UK dog owners has increased by over 25% since 2020

Many of these are new ‘first time dog owners’ (including pre-family millennials)

Dog owners like to treat their canine like one of the familywhen they visit your establishment

The dogfriendly trend in hotels & tourism etc has been increasing for over a decade!

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 the facing page for details or visit www.sirwoofchesters.com

Best of Destination Britain on Show to Top Travel Buyers from the USA, Canada and Brazil

VisitBritain is gearing up to host its ‘Destination Britain Americas’ trade mission to grow inbound tourism and drive economic growth with British tourism suppliers set to show top buyers from across the USA, Canada and Brazil why Britain is the destination to visit now.

Taking place from 10 to 14 September in Riviera Maya, Mexico, the 3-day trade event sees 53 British tourism industry suppliers meet with 47 top buyers to drive business to Britain.

International buyers will have the opportunity to learn about Britain’s destinations, and world class experiences from Bath, Birmingham, Bristol, the Cotswolds, County Durham, Cumbria, Derbyshire, Manchester, Oxfordshire, the Peak District and the West Midlands alongside Scotland and Wales. Oneto-one meetings, networking events and seminars will build destination knowledge to broaden travel itineraries and drive visitor spending into regional economies.

VisitBritain CEO Patricia Yates, who is leading the trade mission, said: “This major trade mission brings our incredibly important Brazil, Canada and USA markets together with British suppliers to do business and drive economic growth. We are shining the spotlight on the fantastic products and experiences on offer across Britain, making sure those are sold internationally, boosting Britain’s economy.”

“Building product and destination knowledge broadens travel itineraries, so visitors can explore more of

Britain spreading the economic benefits of visitor spending across our nations and regions and supporting local jobs and businesses.”

“The size of our delegation shows the enthusiasm from British tourism suppliers to do business in these markets and to hear first-hand from buyers on the motivations and trends driving travel to Britain. We are looking forward to showcasing our warm welcome alongside all the great reasons to book a trip to Britain right now.”

British suppliers joining the trade mission include hotels, visitor attractions, transport providers, retailers, tour and sightseeing operators spanning the length-and-breadth of the nations and regions.

The trade mission comes as VisitBritain continues to roll out its international ‘Starring GREAT Britain’ campaign. Launched earlier this year, the campaign is using the powerful draw of film and tv locations and places seen-on-screen to inspire visitors to discover more of Britain. VisitBritain’s latest research shows that among those visitors considering a trip to the UK, nine out of ten surveyed would be interested in visiting a film or tv location.

Inbound tourism is one of the UK’s most valuable service exports and a major part of British trade, worth an estimated £34.9 billion to the economy in 2025 in visitor spending.

Over Two Decades Behind the Bar, Manager’s Passion for Cheshire Pub Shines On

Salford-based independent brewer and pub company, Hydes is celebrating one of its longest serving and most dedicated team members, Iain Craig, general manager of The Bull’s Head in Lymm, Cheshire, who has been with the company for 23 years.

Iain, who has managed the popular village pub for the past four years, has played a key role in building its reputation as a welcoming destination for locals and visitors alike.

Earlier this summer, The Bull’s Head underwent a £160,000 refurbishment as part of Hydes’ multi-million pound investment programme across its estate. The transformation has revitalised the pub’s interior, creating a contemporary yet traditional space that reflects its community roots, with Iain at the helm to ensure guests enjoy the very best in hospitality. Over his two decades with Hydes, Iain has worked at and managed a number of pubs across the North West, earning a reputation for his hands-on leadership, commitment to quality and deep understanding of the communities he serves. At The Bull’s Head, he has introduced popular weekly events including live music, live sports screenings, team games and a Wednesday curry night in part-

nership with local favourite Naz’s Spice Lounge.

Speaking about his long service and the recent refurbishment, Iain said: “Hydes has been a huge part of my life for more than 20 years, and I’m incredibly proud to still be doing what I love.

The Bull’s Head is a fantastic pub with a brilliant community, and the investment Hydes has made means we can continue to offer the warm, friendly and memorable experience that our customers expect. I’ve seen the pub industry change a lot over the years, but the heart of it has always been people, and that’s what keeps me passionate about this role.”

Adam Mayers, managing director of Hydes Brewery, added: “Iain is an outstanding general manager whose dedication and passion embody the values of Hydes. 23 years of service in this industry is an exceptional achievement and testament to his skill, professionalism and commitment to his customers. The Bull’s Head is in great hands with Ian leading the team, and we’re proud to have him as part of the Hydes family.”

Saniflo Launches Clear Water Pump Range

Saniflo is pleased to announce the launch of the brand new Clear Water range — a complete line-up of innovative pumps designed for the collection, distribution, and pressurisation of clean water. Building on over 70 years of expertise in wastewater management, Saniflo’s Clear Water range now offers robust, sustainable solutions for clear water applications, including jet pumps, booster pumps, submersible pumps and underground lifting stations.

Whether it’s for rainwater collection, garden irrigation, draining basements, or boosting water pressure in domestic systems, the Clear Water range has a highperformance product to suit every need.

Sanijet is a range of 5 stainless steel centrifugal surface pumps optimised by a Venturi (jet) system for increased suction up to 8m. Automated for on-demand and self-priming for a simple start, the pumps have a max head between 50 and 54m and max flow rate from 3.6m³ up to 5m³.

SaniMHP is a 10-strong range of multi-stage surface pumps ideal for irrigation, rainwater use and water supply. From the 4-40 through to the 9-50 PC4 model offering max head ranges from 40m to 52m and max flow from 4m³ to 8.7m³, there is a model that will tackle pretty much every clean water movement requirement. With 4 models in the range and max head capacities between 40 – 54m, the new Saniboost range is a domestic booster pump ideal for optimised and smooth water supply. Max flow from 3.6m³ to 5m³ ensures there is a model to increase and regulate the pressure of water collected in most sizes of domestic water tank and the units operate automatically and are particularly suited for low-flow consumption. A Saniboost includes a buffer tank that limits the frequent starts and stops of the pump to which reduces noise disturbances and wear on the product. Each model offers guaranteed service pressure on drip irrigation installations

or automatic flush mechanisms.

Sanisub is a family of submersible pumps designed for a variety of applications including flood recover, basement drainage, rainwater re-use and, in some cases, light commercial operations.

With flow rates between 9–15m³/hour and heads up to 11m, Sanisub models like the ZPK, 800 Rainkit, and Steel + Emergency Kit provide powerful, reliable water management for challenging environments.

The Sanifos range offers two pre-assembled lifting stations with 110L and 280L capacities for the management of grey or treated water. With four inlets, flow rates up to 14m³/hour and heads of 7-10m the robust Sanifos can be discretely installed underground to move water from buildings, garden rooms and multiple small units – such as pods.

From a sustainability perspective, the Clear Water range promotes responsible water reuse and offers ecoconscious solutions that support the full water cycle—from collection and storage to redistribution. By enabling the reuse of grey water and alternative water sources like rivers, pools, and rainwater, these pumps help reduce demand on treated mains supply.

The addition of the Clear Water means that Saniflo is now a one-stop-show for all water management requirements; offering complete solutions for both wastewater and clean water applications. Whether you need to flush, drain, or pump — above or below ground — Saniflo provides easy-to-install, reliable systems designed to perform automatically with minimal maintenance.

To learn more or download the Clear Water brochure please visit www.sfasaniflo.co.uk

Save the Great British Pub: A Call to Protect a National Treasure

Heston Blumenthal OBE and owner of the Michelin-one starred gastropub The Hinds Head is calling on government and licensees to take urgent action to halt the closure of thousands of UK pubs.

The Great British pub, a cornerstone of community life for centuries, is under threat from rising costs and shifting social habits; pressures that have seen them shut at a rate of more than one per day in the first half of 2025.

The Treasury’s announcement in the Autumn Budget of lowered business rates, which have disproportionately penalised pubs and other hospitality locations, was welcome, but more reform is needed.

At 20%, the UK has one of the highest rates of VAT for hospitality in Europe**.

Permanently lowering the rate could make a significant difference in keeping many businesses open, while also contributing positively towards economic recovery of the nation.

At the same time, publicans can do more to raise consumer awareness and develop initiatives to encourage people to support their local pubs.

The Hinds Head has recently seen an increase in bookings and footfall of 20% following various initiatives it has introduced, including music nights, wine tastings, free ice cream for kids, a Christmas feast and extended opening hours.

Heston Blumenthal OBE, owner of The Hinds Head, said: “Saving the Great British pub is about more than nostalgia – it is about preserving spaces that bring people together, support local economies and keep traditions alive.

Pubs are at the heart of Britain’s social fabric, offering far more than just a place to buy a pint.

The pub is a cultural icon, a national treasure and must be protected. When a pub closes, it’s not just a business lost; it’s a piece of local heritage and of course somewhere to enjoy a drink and delicious food with great company.”

July’s Delivery Sales Surge, But Takeaway Trends Remain Steady

Britain’s top restaurant groups experienced strong growth in athome dining in July 2025, with total delivery and takeaway sales increasing by 13.5% year on year, CGA by NIQ’s latest Hospitality at Home Tracker reveals.

This represents a sharp uplift compared to previous months of flat or marginal growth. The boost is supported by robust delivery performance, which saw sales climb by 15.8%, alongside a 9.5% increase in combined total order numbers, indicating improved frequency and consumer confidence in the delivery market.

Takeaway and click-and-collect sales also improved, albeit more modestly, with an 8.4% total year-on-year monthly takeaway sales growth.

Overall, the at-home market in July reflects a return to form for delivery after a muted summer so far, due to mixed weather and

ongoing uncertain consumer confidence.

Total order volume for delivery exceeded 2.95 million, with takeaway orders just shy of 2.32 million. This data demonstrates a healthy appetite across both formats, but a noticeable preference for delivery-led convenience, as operators tap into sporting and cultural events and summer’s feel-good factor, bringing the party to consumers who choose to stay at home to celebrate and socialise.

Karl Chessell, director – hospitality operators and food, EMEA at CGA by NIQ, said: “July’s delivery-led growth is welcome news. The opportunity now is to build on delivery’s strong channel momentum, with value, consistency, and experience-led innovation. The right partnership marketing, promotional alignment, digital engagement and fulfilment capabilities are key for optimising this growth potential, even as broader consumer confidence wavers.”

Springboard’s Christmas Campaign Unwraps Opportunity: Raffle to Change Lives Through Hospitality

Springboard, a leading UK hospitality charity, is calling on festive generosity to support its 2025 Christmas campaign by purchasing digital raffle tickets and making donations that unlock potential and empower individuals to find rewarding careers in the industry.

With every £10 raffle ticket, purchased here https://springboard.uk.net/christmas, supporters can not only win incredible prizes, including Dinner for Four with Wine Pairing by a Sommelier in Claridge’s Restaurant, and a Two-Night Stay for Two People in a King Guestroom with Breakfast at Hilton London Metropole amongst others, but can also provide meaningful gifts to friends, colleagues (Secret Santa), and clients, proving there’s a better way to give this Christmas.

The charity is offering to send raffle tickets out on behalf of your company with a personalised message from you, a thank you from the charity and a chance to win a prize. This is a purposeful alternative to traditional cards and unimaginative corporate gifts that often end up in landfill. Every donation helps create brighter

futures: for every £2,500 raised, one individual gets the chance to complete a Springboard course.

“Our goal is to combine festive generosity with life-changing impact,” says AmyJane Cahalane, Head of Marketing and Events “Instead of boxes of chocolates, candles and socks, a Springboard raffle ticket is a meaningful gesture that gives hope and opportunity, as well as the possibility and excitement of winning one of the special prizes donated by our generous friends at Bulgari, Claridges Restaurant, Cowarth Park, Hilton London Metropole and The Clermont Victoria.”

The campaign makes it easy for supporters to give, gift, and inspire. Springboard also invites restaurants, bars, pubs and hotels to incorporate a charity donation on festive products sold during the month of December and an option to donate to the charity on customer bills.

All proceeds go directly to supporting Springboard’s work, empowering people from all backgrounds to find rewarding careers, and strengthening the future of the hospitality sector.

LittlePod's Product of the Month for September: Natural Vanilla Paste!

The seasons might be shifting but one thing never changes: no matter the month, LittlePod's natural vanilla paste makes everything taste better! Need an autumnal treat? This is our Product of the Month for September...

Having first launched LittlePod in 2010, this is our sixteenth September! In all our autumns, there is one ingredient that has featured more than anything else. No matter what you're making as we begin to head towards Halloween, LittlePod's natural vanilla paste in a tube is certain to come in handy...

That vanilla is so versatile is underlined in the season that is just beginning to unfold and, here at LittlePod HQ in East Devon, we're preparing to use our favourite flavour to enhance our autumnal cakes and bakes, warming soups and risottos, comforting curries and cassoulets (and much more besides).

Formulated from a special blend of natural pods, seeds and extracts in a concentration that minimises flavour bake-off, our responsibly-sourced vanilla paste makes it easier than ever to use top-quality Madagascan vanilla in delicious seasonal dishes both sweet and savoury...

Will you use it to flavour YOUR autumn...?

Did you know...?

• Each 100ml aluminium tube of LittlePod's natural vanilla paste is equivalent to 20 vanilla pods, seeds and all. 1 tsp = 1 vanilla pod (approx) – a little goes a long way.

• Our

is used by

the thing! Please drop us a line for details. For wholesale and trade customers, please contact us and ask for pricing details and additional information. For our latest product range and size options, please check out our 2025 product catalogue. www.littlepod.co.uk

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 latesummer 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.

WSH and Bidfood Partnership Brings Innovative Lower-Carbon Meat Supplier To Foodservice Menus

Hospitality business WSH has partnered with Bidfood to introduce Legghorn – a supplier of lower-carbon, high welfare chicken mince –into the foodservice sector.

Legghorn will supply the foodservice sector with chicken mince from 420-day-old breeder hen meat, often considered a ‘by-product’ of the chicken industry, which has just 1.31kg of carbon per kilo of mince (1).

The hens are antibiotic-free and are only vaccinated for Salmonella and Newcastle disease and come from Red Tractor-certified farms, a recognised welfare standard.

Pre-industrialisation, Italian kitchens prized gallina vecchiameat from mature hens, with a depth of flavour that was often used to make ragu.

Full of flavour, the meat can also be used for recipes such as Bolognese, kofte, meatballs, burgers, chicken Kiev and chicken royale.

This new partnership follows a successful trial at a number of WSH brands, including BaxterStorey, Searcys and BM Caterers who have all trialled the product across a number of locations and events, including at the BaxterStorey Obsessed Expo, a Searcys ESG Summit and a BM client ESG roundtable in May.

A soft launch of the product in June has seen it added to menus at eight WSH locations, with a ramp-up over the summer in collaboration with Bidfood.

The introduction comes via Bidfood’s Open Doors programme, launched in 2023 to support small busi-

nesses to succeed in the foodservice sector by sharing knowledge, guidance and insight, access to customer showcase opportunities, and help with market visibility. The programme has engaged more than 450 suppliers since launching, with a key focus on suppliers delivering the most progressive and innovative offerings.

Kevin Dunford, Head of Food & UK Agriculture Procurement at WSH, said: “We’re really happy to be supporting Legghorn’s highly nutritious but still delicious approach to tackling the challenges faced across our food system. As part of our Second Nature ESG goals, this is yet another innovative way to help us reduce our carbon footprint and a smarter way to honour the whole animal. The chef community across our brands have come together to work alongside procurement to really focus on higher welfare and reducing carbon in our meat supply chain. As an industry we need to think differently to solve the challenges we face.”

Richard Murray, Founder of Legghorn, said: “I'm incredibly grateful to be partnering with WSH and Bidfood to bring Legghorn to the foodservice sector. Their belief in our goal – to make better use of what we already have, and to reduce carbon without compromising on quality – has been instrumental in getting this off the ground. It’s exciting to see chefs embracing Legghorn not just for its sustainability, but also for its flavour and versatility.”

Andrew Allen, Entrepreneur-in-Residence and lead on Bidfood’s Open Doors Programme, said: “The Open Doors Programme has always been centred on creating a system that enables the most progressive and innovative suppliers to get to market, and to Bidfood customers. From the first conversation, it was clear Legghorn was a perfect supplier to support, particularly given the fit with WSH's goals.”

Premium Reds and the Power of the Grill: A

Barbecue isn’t just a summer pastime;

a year-round ritual. From fire

cooked 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-

Match

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

it’s

pits in the garden to open grills in restaurant kitchens, the UK’s appetite for flame-

Natasha's Law: Almost Four Years On, Are We Doing Enough On Food Labelling?

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

By Simon Brennan, Senior end user

read, helping businesses avoid common pitfalls.

Brother UK

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.

Visit www.brother.co.uk/food-labelling to discover our full range of food labelling solutions.

1Erudus’ study analysed 116 PPDS labels on foods purchased from delis, farm shops, cafes,

Warner Hotels Announces Multi-million Investment at Thoresby Hall

Warner Hotels has today announced a £15.5 million investment in Thoresby Hall, Nottinghamshire, as part of its ambitious transformation strategy.

As the third hotel to be refurbished into a ‘Reserve, by Warner Hotels’ property, Thoresby Hall is set to become a flagship destination. Reserve, by Warner offers indulgent breaks designed for relaxation, exploration, and opportunities for guests to recharge and discover new experiences.

The project will deliver a premium wellness retreat within the restored historic estate, alongside 221 refurbished rooms, newly added accommodation, and 51 upgraded patios, underscoring Warner Hotels’ commitment to driving growth across its nationwide collection.

The investment at Thoresby Hall will also reconfigure modern wings to encourage exploration and social interaction, complemented by elevated dining experiences at the Brasseries and Market Kitchen, a revamped Live Lounge Bar and the introduction of pop-up and seasonal refreshment stations.

Since 2021, Warner Hotels has advanced a comprehensive transformation programme, investing nearly

million in renovating and refurbishing country and coastal hideaways. Landmark projects have included the £45 million restoration of Studley Castle, the £47 million refurbishment of Heythrop Park, further multi-million-pound upgrades at The Runnymede on Thames and the strategic acquisitions of Dalmahoy Hotel and Country Club and The Forest of Arden Country Club.

Paul Pomroy, CEO of Warner Hotels, said: “Thoresby Hall represents the next step in our transformation strategy, by taking an estate steeped in history and reimagining it as a flagship Reserve by Warner Hotels destination for today’s holidaymakers. Industry data shows that demand for UK short breaks and experiences remains strong, with nearly four in five adults planning an overnight stay in the year ahead*. This is reflected in the strong year-round occupancy we are seeing across the Warner portfolio.”

“This investment builds on the progress we’ve made across the portfolio and underlines our confidence in the strength of UK leisure. With our strong backing from Blackstone, we’re proud to be setting new standards as a market leader and continuing to grow our nationwide collection.”

UKHospitality Launches New Incident Guide

Launched at UKHospitality’s new food seminar – ‘Serving Britain: the future of food’ – the new Incident Guide provides hospitality businesses with expert advice on how to respond to an incident in their venue, what legal obligations they are under and practical examples to help further advise venues.

The guide, sponsored by Food Alert and available exclusively to UKHospitality members, covers all manner of food incidents, from a loss of power and water supply failure to spills, breakages and suspected food crime. It also covers enforcement, allergens, customer complaints, flooding and more.

Key elements of the guide have assured advice under UKHospitality’s primary authority partnership with Cornwall County Council, which means businesses following the guidance can be confident they are complying with their legal requirements. It also means the guide is recognised as the leading document governing incidents in hospitality.

Allen Simpson, Chief Executive of UKHospitality, said: “Hospitality venues are live, working environments and, invariably, incidents will happen which we’re unable to predict.

“Thorough preparation and knowing what to do when an incident does occur is so important, for both staff and customers.

“Whether it’s a loss of power, a flood, or a safety incident, our new Incident Guide provides businesses with the tools they need to deal with the incident on a practical basis and comply with their legal requirements.

“By working with partners at Food Alert and Cornwall County Council, this is the authoritative guide that every hospitality venue should have a copy of.

“I’m pleased that we’re able to produce yet another piece of expert guidance to add to the wide array already available for UKHospitality members and I’d urge everyone to grab a copy.”

Fraser Parramint, Food Alert’s newly appointed Managing Director, said: “As food safety partners of UKHospitality, we are pleased to have collaborated on a second guide designed to support hospitality businesses.

“The Incident Guide offers clear, actionable steps that empower teams to respond confidently and compliantly to a wide range of scenarios, based on our 30+ years of hands-on experience. In high-pressure environments like hospitality, having structured, expert-led guidance is critical — not just for legal compliance, but for maintaining customer trust and business continuity.

“We’re proud to support the sector with resources that make a real difference on the ground.”

Greene King Opens 20th Franchise Pub of 2025

Greene King Pub Partners, the leased, tenanted and franchise division of Greene King, has opened its 20th franchise pub of 2025, marking the continued expansion of its successful franchise pub business.

The 20th Greene King franchise pub is The Kingfisher in Newport Pagnell, which has become a Hive Pub after a £400,000 investment by Greene King.

The opening of the 20th franchise site this year underlines the momentum behind Greene King’s franchise model, which continues to attract quality operators into its two franchise concepts: Hive Pubs and Nest Pubs.

First launched in 2021, Hive Pubs are community-focused pubs that combine a great food offer with live sport and a lively programme of entertainment.

With 20 franchise pubs already opened this year – and more in the pipeline – Greene King is continuing to invest in the growth of its franchise estate while also maintaining its market-leading leased and tenanted business.

Each new franchise pub benefits from a six-figure refurbishment to deliver the Hive or Nest concept, providing franchisees with a readyto-trade business and full support from Greene King.

Dan Robinson, Managing Director of Greene King Pub Partners, said:“Opening our 20th franchise pub of 2025 is another strong signal of the success and scalability of our franchise model.

“We’re continuing to see high demand from people with pub and hospitality experience who want to run their own pub business with the backing and support of Greene King. There is still more growth to come with our franchise operations, while we also maintain our core leased and tenanted business and help our Partners to grow.”

Entertainment

4 Entertainment Ideas Venues Can Use to Attract Evening Guests

The shift from daytime bustle to evening calm has long been a challenge for venues seeking to attract business after dark. Many owners worry about empty tables as the sun sets, wondering what could entice locals to leave their cosy homes. Attracting evening guests involves more than excellent illumination and last orders. Interesting entertainment keeps folks coming back. Is your plan solid? A good plan is more important than ever. Ignore this realm and expect dwindling numbers. Embrace new ideas, and you will see an increase in foot traffic as night approaches.

GAME NIGHTS WITH A MODERN TWIST

Smart venues host nights inspired by trends like casino online experiences. Picture poker tournaments at real tables, blackjack with play chips (no licences required), or even digital roulette projected on big screens. Punters seek excitement without the risk of losing their fortunes, and this type of event perfectly satisfies their desire. Why does it work? It gets people talking, competing, and buying one more round while they weigh up their next move. Social media buzzes when winners flaunt their mock trophies or share their amusing losses online. Game nights like these turn a slow Wednesday into a memorable outing, no dicey regulations necessary.

LIVE MUSIC THAT BREAKS THE ROUTINE

CONCLUSION

about craft rather than just cashing a cheque for background noise duty.

INTERACTIVE FOOD AND DRINK EVENTS

People eat dinner everywhere; few places make eating itself an event worth sharing on social media later on. Enter hands-on tasting sessions—a whisky flight led by someone who tells stories along with pouring measures, or buildyour-own pizza contests judged by local personalities rather than anonymous staffers hiding in kitchens out back. Giving guests control over the evening can lead to a surge in attendance, surpassing those who simply offer a plate of chips and a pint of lager without any flair.

IMMERSIVE THEMED EVENINGS

Instead of focusing on innovation, theme implementation can make or break them. Instead of just hanging “Hawaiian” bunting and serving sweet punch, build spaces so convincing that guests won’t question their location for five minutes. Imagine tiki torches blazing indoors (safely!), actors dressed as islanders welcoming each arrival with garlands or mysterious accents that are hard to identify. Enthusiasm breeds contagious energy; regulars return simply to see what spectacle arrives next month.

Some will claim live music is predictable—hardly innovative at all—but that’s missing the point entirely. Imagine acoustic duos performing stripped-back pop songs or local jazz collectives that captivate with their energetic brass sections. Guests want something authentic: raw vocals bouncing off brick walls or an unplugged guitar battle between rivals from two towns over. Word spreads fast when performers actually care

Venues seeking to fill seats after sunset can play it safe—or push beyond tired formulas to genuine spectacles and connection-building moments instead. Refusing to innovate means surrendering a custom to competitors who are less cautious about trying something new every week or month. The evidence is plain: evenings become busier and atmospheres livelier wherever clever ideas are allowed space to thrive regularly rather than occasionally dusted off during quiet seasons only. In hospitality today, fortune still favours the bold, and risk-averse owners rarely come out ahead when doors close at night.

Maximise Every Square Foot with Smarter AV

In hospitality, every square foot needs to earn its keep. From breakfast service to weddings, from DJ nights to brand launches—modern venues must flex fast. And if your AV can’t keep up, you’re leaving money on the table. That’s where Audiotek comes in.

We design and install AV systems that shift with your schedule. Lighting and audio that move from mellow

Sunfly Karaoke

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

Sunfly now have over 20000 HD Karaoke videos designed specifically for large screens. All songs have been digitally remastered for consistent audio quality. There are specially curated playlists and international content on all systems.

Sunfly now have a large range of online and offline systems. The most popular in the pub and restaurant market is the Sunfly Showcase Touchscreen System which features an intuitive interface and robust touchscreen designed for frequent use. Available for sale and 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 on page 9 for details.

Snack Savvy: How To Capitalise On Pub-Goers’ Snack Preferences

Packaged snacks remain an integral part of the pub experience according to a recent report from CGA by NIQ.

Nearly 8 in 10 pub-goers buy packaged snacks (food not from the kitchen), with 1 in 5 of these consumers doing so during every or most visits. Crucially, almost two thirds will make in-venue snacking decisions. A further 1 in 5 know the type of snack they want before visiting, but not the brand. This signposts an enhanced opportunity for success by increasing visibility at the point of sale and projecting the right message to connect with the snacking audience.

The data suggests pub snacking remains steady even amid uncertain economic conditions, with around half of consumers stating they don’t expect their buying behaviour to change over the next 12–18 months. This level of consumer confidence reinforces the reliability of the snacking out-of-home revenue stream.

Interestingly, Gen Z are particularly engaged with pub snacking. Their approval signals optimism, given this demographic already represents 25% of the global population and is forecast to become the wealthiest gener-

ation. Their openness to trying different flavours and formats sets them apart from other age groups. For all these reasons, brands with an understanding of Gen Z’s motivations and behaviours are well-placed to secure both short- and long-term wins.

Affluent snackers, defined as those earning £50k+ annually, spend an average of £68 more per month in the out-of-home market than their non-affluent counterparts, making them a crucial demographic to understand and target marketing efforts towards.

So, what are today’s pub-goers nibbling?

Crisps, nuts, and pork scratchings dominate the pub-snacking repertoire. All the same, there’s space to diversify beyond these traditional options and flavours, particularly for younger and more adventurous audiences. But there’s a curveball to work around- the biggest barrier to purchase isn’t price… many consumers just don’t think about snacks when ordering drinks.

This insight alone is actionable for suppliers and operators alike, suggesting a focus on promotions, alignment with big trends (for example

health and wellness), and product visibility can shift habits and encourage more spontaneous purchases.

The implications for suppliers are clear. A deeper understanding of consumer expectations, preferences, and spending behaviours can support the development of more compelling sales stories for wholesalers, enable better menu planning for operators, and ultimately help brands and venues grow business together.

Andrew Hodgson, CGA by NIQ’s Client Business Partner –Foodservice commented: “Pubs are a key part of UK culture, and snacks are a key part of the pub experience. We have found that the opportunities for success aren’t just in understanding what people eat, but knowing when and why they buy, as well as why they won’t. This gives suppliers and operators the tools to make smarter decisions about range, promotion, and placement. At the end of the day, understanding these behavioural drivers can support and promote connection with consumers and shape snacking habits before they’re fully formed.”

Read the full report at https://tinyurl.com/38a5mn7j

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.

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

REAL, the foodservice focussed premium hand cooked crisps with bags of character, is running its biggest ever competition, giving away over £25,000 worth of free stock.

Every month from May to September, five lucky winners will each receive £1,000 worth of REAL Hand Cooked Crisps stock. That's five chances every month for five months to win a share of this incredible prize!

Mark Dyer, Tayto Food Service National Account Controller shares, “We’re REAL-ly excited about our biggest ever trade exclusive on-case promotion. With over 20 years of supporting the food service channel, this MASSIVE stock giveaway - alongside our ongoing partnership with the Springboard Charity - underlines our commitment to this vital sector.”

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

Upload your receipt and be entered into the monthly draw.

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

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

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

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

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

• Great Taste Award winning pork scratchings

- Midland Snacks, the ultimate and traditional pub snack

• Golden Wonder fully-flavoured crisps – the iconic favourites

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

• Marmite Crisps – your customers will LOVE these moreish crisps

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

Sustainable Resources

Can Hotels Cut Carbon Without Cutting Comfort? New Data Shows Its Possible

By Gary Lintott, CEO of ecosync (https://ecosync.energy), an Oxford University spin-out

THE PACK

Energy costs remain one of the most pressing challenges facing hospitality. Compared with winter 2021/22, average hotel energy bills are still around 43% higher. At the same time, regulatory deadlines are looming, with UK hotels expected to meet EPC “C” by 2027 and “B” by 2030 under Minimum Energy Efficiency Standards (MEES). And unlike many other sectors, hospitality faces a unique non-negotiable: guest comfort.

The result is a difficult balancing act. Operators must protect margins in the face of rising bills, satisfy investors and corporate clients who are increasingly asking for ESG reporting, and meet guest expectations for sustainability; with 76% of travellers saying they want to travel more sustainably, and 43% willing to pay extra to do so.

But new data suggests that hotels may actually be leading the way in solving this equation.

HOTELS ARE QUIETLY LEADING

A recent cross-sector analysis of building energy use, carried out by ecosync, revealed that hospitality assets achieved the highest average heating energy savings of any sector – 44%. That figure outpaces schools, universities, and even public sector estates, many of which are under intense pressure to cut waste.

These gains aren’t coming from major HVAC overhauls or retrofits that require lengthy closures. Instead, they reflect a quieter shift towards smart retrofits, allowing hoteliers to target energy waste in the background, without impacting guest experience.

For example, one UK hotel group using room-by-room controls reported savings of more than 43% on its energy bills. This prevented the heating of empty guestrooms, while ensuring occupied rooms were kept at a comfortable temperature.

THE RETROFIT STRATEGIES THAT WORK

The common thread is data-driven, low-disruption, smart retrofits. Rather than mass renovations, hotels are layering new technology onto existing heating systems. Room-by-room controls are preventing energy waste in empty spaces, while occupancy sensors and AI adjust heating in real time. Machine learning then refines settings continuously, analysing temperature, flow rates, and usage patterns to deliver significant savings. Together, these solutions integrate seamlessly with existing assets, enabling hotels to avoid invasive construction work and operational downtime.

WHY SMART RETROFITS MATTER FOR HOTELIERS

For facilities managers (FMs) and hotel operators, the operational and financial advantages are compelling. Cutting heating waste by more than 40% offers financial protection from consistently volatile energy prices. Guest comfort is actually enhanced, as smart systems ensure that occupied rooms are heated properly while avoiding complaints about cold or overheated spaces. There’s also a clear reputational and commercial benefit: with corporate travel buyers, investors, and sustain-

ability-conscious guests all paying close attention to sustainability performance, hotels that demonstrate measurable progress are at an advantage.

DATA THAT POWERS ESG GOALS

Modern hotel operators are under increasing pressure to prove their sustainability claims. Intelligent heating platforms provide automated, auditable data for Scope 1, 2, and 3 carbon reporting, internal performance dashboards, and external stakeholder communications. By integrating with existing ESG frameworks, these platforms support compliance and create a transparent story of progress toward net-zero goals.Finally, from a purely financial perspective, these smart upgrades usually offer much faster payback periods than deep retrofits - often within just a few years - making them one of the most pragmatic investment choices available to hoteliers.

FUTURE-PROOFING FOR COMPLIANCE

The regulatory picture makes this shift even more urgent. Non-compliance with EPC requirements risks not only fines, but also reputational damage and asset devaluation. In the long run, properties that cannot meet energy standards may even become unlettable.

The road to decarbonisation includes a transition to low-carbon and electric heating systems. But this can be expensive, so retrofit projects with existing wet radiator systems should also be explored. Hotels that deploy AI-driven optimisation today gain a scalable platform that integrates seamlessly with future technologies; protecting their investment and accelerating their sustainability journey.

Smart retrofits provide a bridge solution: they deliver immediate, measurable savings while positioning hotels for deeper decarbonisation strategies in the future, such as electrification or low-carbon heat networks. For owners and operators, this short-term ROI and long-term resilience makes a strong case for action.

A LESSON FOR THE WIDER SECTOR

What’s striking is that hotels are managing to achieve some of the most significant savings in real estate, despite being among the most challenging building types to decarbonise. Continuous use, guest expectations, and diverse spaces from restaurants to spas all add layers of complexity.

Hotels managing to cut heating waste by almost half shows that smart, data-led retrofits are more than a stopgap. They represent a pragmatic pathway for other sectors too; education estates, heritage properties, and public sector buildings can all draw lessons from what hospitality is achieving.

A SMART, SIMPLE STEP TOWARDS NET ZERO

Hotels don't need to wait for large-scale capital projects to start saving money and carbon. By adopting a smart heating optimisation layer, operators can drive immediate, measurable savings, operational simplicity, enhanced ESG credentials and future-ready infrastructure. In a competitive market where operational efficiency and sustainability are key differentiators, AI-powered heating optimisation is quickly moving from a "nice to have" to "essential".

THE TAKEAWAY

For FMs and hospitality leaders, the message is clear: cutting carbon does not have to mean cutting comfort. With the right technology, it’s possible to reduce energy waste dramatically, safeguard guest experience, and stay ahead of compliance deadlines, all without any disruption.

As the colder months approach, the question is not whether hotels can strike this balance, but how quickly others follow their lead.

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.

From luxury suites to common areas, front-of-house to back-ofhouse, 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

www.zennio.co.uk

Sustainable Resources

Room For Improvement: Getting The Right Recipe For Sustainability In Hospitality

From round-the-clock operations to vast supply chains, the path to sustainability for hotels and restaurants can seem daunting. Yet, as consumer awareness grows and the spectre of mounting costs looms, the imperative to go green is no longer a choice, but a strategic necessity.

David Woon, head of net zero engineering and operations at leading net zero engineering consultancy Ennovus Solutions (http://ennovus.co.uk), discusses the challenges for the hospitality industry and how it can embark on a greener pathway. One of the biggest hurdles for hospitality businesses embarking on a sustainability journey is the misconception that it's "net zero or nothing." The reality, however, is that taking incremental steps, though seemingly small, can collectively lead to significant impact.

THE ENERGY APPETITE

Hospitality’s energy hunger is undeniable. Heating and hot water alone is estimated to account for a staggering 60% of direct energy use in hotels, and these are predominantly reliant on gas – a fossil fuel that is inherently at odds with green aspirations. Unlike the nine-to-five rhythm of an office, hotels operate 24/7, and restaurants extend their hours well beyond a typical workday, meaning utilities are constantly engaged. This inherent demand makes energy efficiency a paramount concern.

Adding to the complexity is the diverse nature of the industry itself. A boutique hotel in central London with its historic charm faces vastly different challenges than a sprawling rural resort. The age of a building, its architectural style, branding and even the variety of guest experience all play a significant role in determining viable sustainability solutions. For example, an efficient radiator with a high surface area would work best for a heat pump, but may well clash with a traditional, period aesthetic, making it hard for businesses to prioritise the right choice.

Beyond direct energy consumption, the "hidden" costs lie within the supply chain, known as Scope 3 emissions. These can account for a staggering 70% of a business's total carbon footprint. Everything from the sourcing of food ingredients to the materials used in interior design, and even the individually wrapped chocolates on a pillow, contribute to this vast network of indirect emissions. While there's currently no mandatory legislation in the UK to report on Scope 3, proactively tackling this area is a powerful step towards true sustainability and a significant differentiator.

LOW-HANGING FRUITS

For operators daunted by the initial investment, there are numerous impactful choices that don't require significant upfront capital.

Simple yet effective measures include switching from traditional halogen light fittings to smart LEDs. This can slash electricity bills by up to 60%, a surprisingly underutilised opportunity for many. Similarly, retrofitting outdated manual heating systems to smart thermostatic radiator valves (TRVs) offers a shortcut to reduce gas consumption. By making these upgrades and then integrating automated systems, controls and sensors can be used to reduce waste heat and light during quieter hours.

Other quick-win options are more culturally-based initiatives. In bars, restaurants and hotels, particularly those with larger premises or multiple floors, it is a good idea to be strategic with the space. Filling certain zones with guests in a set order can reduce the need to heat or cool an entire floor or building. Similarly, empowering employees to understand and participate in sustainability efforts cannot be underestimated. From simply turning lights off to more mindful waste management, every employee has the opportunity to make a real difference.

LONG-HAUL STRATEGIES

From here, the focus shifts to medium and long-term strategies. The ultimate goal is to move away from fossil fuels, particularly gas, and electrify as much as possible. For properties with sufficient space, on-site renewable energy generation – such as solar panels or wind turbines powering air source heat pumps (ASHPs) for heating and cooling – represents the pinnacle of sustainable operation. When on-site generation isn't feasible, exploring corporate Power Purchase Agreements (PPAs) or

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 sim-

ple, powerful way to upgrade your food service, ensuring every detail reflects the quality and care you put into your business.

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 guilt-free 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.uk - Email: info@tapari.co.uk - Call: 03301 339 369

See the advert on page 13 for more information.

purchasing Renewable Energy Guarantees of Origin (REGOs) certificates offer a fallback pathway to green energy sourcing.

Waste management, particularly food waste, remains a significant challenge in hospitality kitchens. Effective strategies must encompass both kitchen practices and customer engagement, but apps like Too Good to Go are making it easier than ever for businesses to bake the redistribution of food waste into long-term operations. Furthermore, businesses need to address single-use plastics in amenities like soaps and toiletries, exploring bulk dispensers and other sustainable alternatives that don't compromise the guest's perception of luxury.

Water consumption is another substantial area for improvement, with cleaning processes like laundry and daily towel/bedding changes accounting for a significant portion of both water and energy use. Challenging guest expectations around daily changes, coupled with the implementation of AI-driven water monitoring systems, can lead to substantial reductions.

MONITORING AND MINDSET: THE MAIN COURSE OF ACTION

The foundation of any successful sustainability programme lies in monitoring. Without a clear baseline of energy consumption, efforts are more likely to become random. Technology plays a pivotal role here, with virtual energy management systems capable of identifying seasonal patterns and highlighting high-emission areas within a portfolio. This data-driven approach allows businesses to prioritise interventions, ensuring the most impactful changes are made first.

The future of hospitality is undeniably green. But with growing public pressure, coupled with continuous advancements in sustainable technologies, investing in eco-friendly practices is no longer an optional extra but a core business decision. The final piece of advice for any hospitality operator committed to this journey is to embrace a holistic, strategic approach. It's not about one quick fix, but a well-thought-out plan that integrates various solutions for the most efficient and cost-effective path to a more sustainable future. By taking action today, the hospitality sector can not only reduce its carbon footprint but also set a powerful example, influencing guests and fostering a wider culture of environmental responsibility.

Energy Saving Made Simple, Thanks to Omnium

HELPING BUSINESSES

REDUCE ENERGY

WASTE AND COSTS

Omnium, an experienced energy consultancy, partners with businesses across the country to transform complex energy challenges into clear-cut, sustainable solutions, resulting in all important financial savings.

Many businesses can feel overwhelmed by rising energy costs, complex contracts, inefficient systems, and evolving compliance mandates. Without specialist knowledge, savings and sustainability targets can at times feel hard to reach.

Omnium deploys a methodology which focuses on balancing profit and sustainability to guide clients from hidden inefficiencies to optimised, cost-effective energy use. Energy audits are initially carried out to benchmark current consumption and make way for the next phases of strategic energy purchasing and renewable integration.

All this service is delivered through data informed and impartial

are

Businesses could benefit by focusing on three non-negotiables: • Know Your Data – You can’t reduce what you can’t measure.

• Don’t Neglect Water – It’s often overlooked, yet can be ripe for savings.

• Use Efficiency to Futureproof – Energy efficiency isn’t just cost-saving—it’s a way of ensuring the longevity of your business.

• Ask Omnium

and

and reliable business for both their customers and their

Cleaning and Hygiene

The Sticky Table Effect: Why It’s Costing More Than Just Clean-Up Time

We’ve all experienced it, a table that looks clean but feels unpleasantly sticky. In hospitality, that single moment can make or break a guest’s impression. Many assume sticky tables mean poor hygiene, prompting negative online reviews on platforms like Tripadvisor. These reviews can erode trust, impact bookings, and damage your brand’s reputation, all because of something that isn’t dirty at all.

The culprit? Quat build-up. Quats (quaternary ammonium compounds) are common disinfectants, but when used repeatedly without proper rinsing, they leave a residue that builds over time. This “invisible grime” creates the sticky sensation that guests misinterpret as uncleanliness.

The reality is, removing quat build-up is labour-intensive and costly. It requires deep cleaning, retraining staff, and often a full reset of cleaning protocols. In a busy hospitality setting, that’s time and money many don’t have.

One way to avoid this problem is by choosing a sanitiser with a non-quat-based formula. Always check the label for the active ingredient, for example, Sani Professional® Protect 360° biodegradable sanitising wipes contain a plant-based natural active that helps mitigate this issue, without leaving sticky residues behind.

With the right product, you can keep surfaces genuinely clean, and ensure your guests feel it too.

Request your FREE Protect 360° samples by writing an email to samples@sanipro-intl.com

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 and

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 dual-action 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.

The purifier’s HEPA filter captures 99.97% of airborne

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.

particles—like dust, pollen, and pet dander—while the Australian RC412 carbon layer absorbs VOCs, smoke, and persistent smells from cooking, bathrooms, or prior 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. Smell Away®: Because fresh air is the best welcome. www.smellaway.com

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 threequarters 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

TUGO - Innovative Food Solutions Chefs' Buyers Guide

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

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

We’re clear in our purpose: to take the weight off our clients’ plates and make life easier with our complete

end-to-end, market-leading foodservice solutions. We’re collaborative, working side by side with our clients from menu innovation and concept development through to product training, marketing, and sales support. We provide the tastiest, most innovative food solutions so our clients can focus on delighting their customers and unlocking opportunities to drive revenue.

Tel: 01295 367351 Email: hello@tugo.co.uk Web: www.tugo.co.uk

See the advert on the facing page for mor information

Skinny Malinkys - Full Flavour Misbehaviour

Skinny Malinkys is a small batch hot sauce company based in Southbourne, Dorset, a place that has become well known for making food lover's dreams come true. Known throughout the area for their unique hot sauces, Skinny Malinkys only use market fresh, fermented chillies to create Louisiana-style vinegar based sauces that are fiercely flavourful with just the right amount of tongue tingle. Skinny Malinkys has a broad range of flavours to suit all tastes; from the savoury depth of the OG Roasted Garlic to the tropical tang of Pineapple Gold, made using fiery Golden Habanero chillies, or the tastebud teasing Green

Chilli, Cumin and Coriander - it makes sense to try them all! Bold, uncompromising taste in every drop. Join in with the full flavour misbehaviour at every meal.

Always dreamed of bespoke hot sauce for your business? Contact Skinny Malinky’s today to see what they do to elevate your condiment game.

www.skinnymalinkys.co.uk

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 preprepped 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 brandnew 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 time-saving 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.

Smarter Menus for a Healthier Future

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 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 calorieconscious 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

A Legacy of Taste Through Tradition

It began with a humble butcher’s shop in Northern Ireland in 1898. Now, over 125 years later, McWhinney’s is a leading name in sausage production. Spanning six generations and still family-owned, the business has kept its original Irish recipe a closely guarded secret.

Using only the finest cuts of pork alongside the benefits of modern-day production, McWhinney’s has crafted sausages with exceptional taste and consistency.

All the ingredients and pork used are sourced from quality suppliers and farms, ensuring consistency and full traceability. McWhinney’s are a member of The British Frozen Food Association and backed with Erudus affiliation for allergy, nutrition and accurate product data, and SALSA approved. We have extensive ‘best practice’ food safety audit for professional food buyers and welcome customers to our facility to proudly showcase our family business and our longstanding, dedicated team.

Breakfast is a really important customer satisfaction measure

• 83% said a breakfast service is essential for a positive hotel experience

• 91% said they prefer an in-hotel breakfast

• 65% of the customers interviewed admitted they chose the hotel based on breakfast service.

*TripAdvisor’s TripIndex Breakfast statistics indicating guest habits.

Some of the key products within the McWhinney’s range are:

70% Pork Breakfast Sausage: Our lightly herbed, quality Cumberland pork sausage will create a memorable breakfast. The breakfast experience, including a quality sausage, can attract more guests and improve your reviews!

63% Pork Gluten Free Sausage: Great for those with a particular diet, but don’t worry…it’s the same taste, same quality, just Gluten Free! You won’t tell the difference!

60% Pork Cocktail Sausage: Suited for Buffets, Parties or Christmas, our bite size Cocktails are sure to be a hit and are perfect for any occasion. Where we are today?

Continued company growth has driven demand for the next stage of investment. A second factory is currently being built to increase manufacturing capacity by 2.5 times, and it is expected to be completed by March 2026.

Make it McWhinney’s!

Proud and confident in its range, McWhinney’s is offering an opportunity to try its sausages for yourself. Claim your FREE SAMBLE BOX* by e-mailing info@mwhinneys.com with your name, establishment, address and the code: CLH264.

*samples are for foodservice establishments currently operating in the UK

The Campaign for Real Vanilla

Ever since launching LittlePod in 2010, Janet Sawyer MBE BEM has been on a mission to underline vanilla’s versatility.

So when it came to hosting a dinner with which to mark her latest book – Real Vanilla: Nature’s Unsung Hero – there was no question about the main ingredient on the menu.

Having long supplied The Farm Table in Topsham with products from LittlePod’s responsibly-sourced range, the East Devon-based company’s Managing Director and founder was thrilled when Head Chef Tom Chivers suggested creating a bespoke four-course vanilla-infused feast. He did not disappoint – treating Janet and her guests to a masterclass in natural flavours.

Tom cooked LittlePod Vanilla and Mushroom Arancini, Baked Brixham Sole with LittlePod Vanilla Sauce, LittlePod Vanilla and Lemon-Stuffed Chicken Breast, and LittlePod Tiramisu at last month’s dinner and UK book launch at Darts Farm’s award-winning restaurant.

“We use LittlePod’s vanilla paste and pods in our recipes

regularly, mainly in our puddings, so it was a pleasant challenge to build four courses to celebrate Janet’s latest book. We look forward to her next publication!”

The Farm Table was recently crowned Best Farm Restaurant at the Farm Restaurant Awards and presented with two AA rosettes for “outstanding culinary standards.”

Putting the focus on provenance, flavour and sustainability, Tom and his team have earned a reputation for excellence in the three years since The Farm Table first opened its doors to diners in Devon.

In creating a menu that Janet described as ‘delicious, delicate and summery,’ Tom demonstrated that there’s little as versatile as the ingredient at the heart of LittlePod’s longrunning Campaign for Real Vanilla!

Janet’s second book – Real Vanilla: Nature’s Unsung Hero – is available to purchase online from LittlePod here: www.littlepod.co.uk/shop – please email sales@littlepod.co.uk for more details and visit www.dartsfarm.co.uk for more about Darts Farm.

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.

fessional-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

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

Phone: +46 581-147 90 Email: info@tormek.se

Hospitality Technology

Feeding The Future: How Technology Is Reshaping UK Dining

By Lewis Sawyers, business consultant at

Using outdated systems to manage a restaurant is akin to driving a car with square wheels. As the front-of-house team tries desperately to maintain the car's control and speed, the vehicle itself is unsettled and shudders frequently, leading to an uncomfortable experience for the passengers.

Amid an increased demand for seamless customer experiences and enhanced service speed, streamlining operations for front-ofhouse staff has become a priority for restaurants. Similarly, convenience, speed, and a personalised experience have become standard expectations for consumers when dining. As a result, integrating technology into restaurant operations is now considered essential to meet these demands. Without this digital convenience, restaurants run the risk of delays in processing orders and taking payments, creating disruption for customers. There is also the issue of changes within areas like inventory management and menu optimisation suffering as a result of restaurants relying on one central computer in the back-office.

These operational issues frustrate diners and place added pressures on staff in equal measure. In worst case scenarios, they lead to slow table turnover and reduce revenue opportunities for restaurants, potentially damaging a brand’s reputation and customer loyalty. To remain competitive in a continuously evolving landscape, restaurants must embrace technologies that not only support their staff, but also meet the expectations of the modern day, digitally savvy consumer. Failure to keep up leaves restaurants at the risk of falling behind competitors.

THE NEED FOR RESTAURANTS TO ENHANCE THEIR DIGITAL OFFERINGS

The food and drink industry is fiercely competitive, with 1,932 establishments going insolvent in 2023 – an astonishing 45 percent increase from the previous year. To stand out from the crowd, those providing customers with enhanced digital offerings are at a clear advantage. Particularly in the face of soaring costs, profitability challenges and labour shortages, additional offerings like digital menus and a variety of payment options, can make a significant difference in ensuring customer loyalty and satisfaction.

In addition to meeting customer expectations, digital offerings can also refine back-office operations. Without digital assistance, employees have to manually track inventory, leaving room for error. Similarly, restaurants without digital payment systems rely on manual calculations and counting out cash by hand, potentially resulting in costly mistakes. This often leads to transactions being misrepresented, producing inaccuracies, as well as requiring additional time and resources to correct them.

THE BENEFITS OF A STRONG POS SYSTEM FOR RESTAURANT OPERATIONS

Fortunately, integrated solutions are readily available in the form of all-in-one point of sale (POS) systems. A good POS system not only streamlines operations, but helps restaurants to boost revenue. By automating otherwise manual tasks like inventory management and transaction tracking, errors are minimised, time is saved, and workflows run smoother on one integrated platform.

POS systems can also assist restaurants with their wider business strategies. One of their key features is the ability to provide real-time data on sales, customer preferences and employee progress. These insights can subsequently be used to better inform decision making and enhance profits. For example, data indicating which menu item has been the most popular could offer awareness into the best items to include in a deal. Additionally, a strong POS system can improve customer retention, by ensuring consumers can pay using the method which is most convenient for them, whether that be cash or contactless. With integrated payments solutions like this, front-of-house teams can also focus on serving customers face-to-face from their handheld devices, without needing to divert back to the bar to process their orders or payments.

HOW THE RIGHT POS SOLUTION MEETS CONSUMER DEMAND

UK consumers are increasingly seeking dining experiences that offer more than just food. They are prioritising establishments that provide sustainably sourced meals and value through loyalty programs. Diners are more inclined to support and return to trusted restaurants that deliver quality.

The right POS solution can help with this. For example, online rewards programs can be run through a restaurant’s POS system. Offerings like this boost customer loyalty by fostering engagement and creating connections with customers, as well as personalising their dining experience, making customers feel valued beyond their financial contributions to the restaurant. As a result, consumers are more likely to return to a restaurant. Potential rewards are also a good incentive for consumers to try a new venue.

The real-time data that POS solutions gives restaurant owners access to, also augments the customer experience. By understanding which items are most popular, restaurants can create more targeted and impactful marketing campaigns that resonate with their customers. Customers will feel more valued knowing their feedback has made a difference to a restaurant’s strategy.

From streamlining back-office functions to personalising customer experiences, a strong POS system makes all the difference for restaurants trying to stay competitive in a highly dynamic environment. Those relying on manual processes will struggle to keep up with competitors that are leveraging digital tools like POS systems to optimise operations. Investing in the right POS system isn't just an upgrade – it's a strategic move that can define a restaurant’s success in today’s fast-paced industry.

Extra Security with CardsSafe

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

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

CardsSafe is practical and easy to use, requiring minimal training and installation. The wireless CardsSafe units, which hold up to ten cards, can be conveniently placed behind the bar and work alongside existing POS. The units provide extra security for venues offering alfresco dining, setting the company apart from the competition. Debbie, Director of The Deers Hut in Hampshire, explains, "The CardsSafe system is great for servicing customers

who enjoy our outside areas".

CardsSafe Ltd.'s technology has been a trusted part of customer service for numerous restaurants, hotels, bars and golf courses for over twenty years. The system provides an added layer of security for both the venue and the customer. The bar tab-keeping units signify to customers that the venue prioritises their card security, a testament to the long-standing success of CardsSafe technology. For more information, visit www.cardssafe.com or call 0845

An Interview with William Gorol, founder of triSaaS Hospitality Technology

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

3R (EPOS) Solutions

3R is a leading provider of Electronic Point of Sale (EPOS) solutions, offering both integrated countertop and wireless payment solutions, as well as Mobile Top-Up services. With competitive rates and durable, secure hardware, 3R’s signature EPOS software, CES Touch, is a gamechanger for businesses seeking to optimize their day-to-day operations and streamline their financial reporting.

Another essential feature of CES Touch is its full Stock control functionality, which enables businesses to manage their inventory effectively. This feature ensures that businesses can maintain optimal stock levels, avoid overstocking or understocking, and keep track of their stock movements accurately.

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

In addition to these features, CES Touch offers intensive operator management and in-depth financial reporting, which is vital for businesses seeking to manage their staff and financial performance effectively. With full cloud business analytics, CES Touch also provides businesses with real-time insights into their sales, inventory, and customer behaviour, enabling them to make data-driven decisions to optimize their operations.

CES Touch also links directly to a wide range of Symbol Groups, including Londis, Booker, Premier, Budgens, Shop Local, Best-one, and NISA, allowing businesses to take advantage of automated promotions and price changes. This feature is particularly useful for businesses looking to offer competitive pricing and promotions while maintaining profitability.

At the heart of 3R’s offering is their commitment to excellent customer service, providing 24/7 support, 365 days a year. Whether you’re a small business owner or a large retailer, 3R’s EPOS solutions and CES

Touch software are sure to provide you with the tools you need to succeed.

See the advert on page 2 for details or visit www.3rtelecom.co.uk

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

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

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.

The Rise Of Outdoor Events, Whatever The Season Outdoor Spaces

The UK has long been known for its love affair with outdoor events, from summer festivals to vibrant food markets. However, as the seasons shift, so too does the landscape of these events.

No longer confined to the warmer months, outdoor gatherings are now boldly extending into autumn and even winter, reshaping the UK’s hospitality and festival scene. But what’s driving this shift? And why are outdoor events becoming such a strong contender during traditionally colder months? We ask Rita Kastrati, CEO, Pioneering People (www.pioneering-people.com)

A significant factor behind the rise of outdoor events is the changing climate and we’ve all noticed the longer, hotter, heat wave summers over the last few years. The Met Office has even confirmed that the UK is experiencing much warmer summers than five years ago, with milder autumns, and what was once considered the tail end of ‘festival season’ in September and October is now prime time for more outdoor gatherings.

In 2023, the UK recorded temperatures over 30°C in September, shattering records and allowing outdoor events to flourish well into the traditionally cooler months. The extension of this warmer, drier weather has not only prolonged the outdoor event season but has also sparked demand from the public for more opportunities to socialise in the open air.

We know that people crave outdoor experiences too, and the allure of open-air gatherings has only intensified with changing seasons. It’s no longer just about escaping indoors to avoid the cold, it’s about finding new ways to connect with nature, friends, and experiences.

This craving for authentic, immersive experiences is not a passing trend either, it’s a cultural shift. After the pandemic forced us indoors, the great outdoors became a symbol of freedom and reconnection. There’s a psychological benefit to being outside, too - it boosts mood, reduces stress, and improves sleep quality.

For decades, the UK’s event culture relied heavily on indoor venues and the British weather, particularly in winter, made outdoor gatherings impractical. However, over time, event infrastructure has evolved - weatherproof tents, heated marquees, and adaptable spaces have made it easier for organisers to extend the outdoor event season and us Brits love it and we’ve at last become more European by extending our love for outdoors

almost all year long.

With this expansion, however, comes a significant challenge, staffing. As events stretch into the autumn and winter, the demand for reliable, adaptable staff grows exponentially. The unpredictability of the weather requires flexibility in planning and staffing. Organisers need workers who can handle whatever the elements throw their way, whether it’s managing crowds, overseeing catering, or ensuring safety.

Unfortunately, unreliable or inexperienced staff can make the difference between a smooth event and a logistical nightmare. Many organisers find themselves struggling with last-minute cancellations, no-shows, and undertrained workers ill-prepared for the fast-paced, ever-changing outdoor environment. This growing need for skilled staff places increased pressure on organisers to find a solution that’s not only professional but also flexible enough to meet the dynamic demands of these events.

Enter the gig economy and companies like Pioneering People are meeting this growing need by providing highly skilled, reliable event and hospitality staff, sometimes at short notice and even within minutes.

These teams understand the unique demands of outdoor events and offer a flexible, responsive workforce able to tackle organisers’ ever-changing requirements.

From welcoming large crowds with a friendly face to efficiently managing catering operations or serving drinks while delivering outstanding customer service, Pioneering People ensures event managers have access to experienced professionals who are fully briefed and prepared ahead of a job.

This level of reliability gives organisers the peace of mind they need, allowing them to focus on crafting unforgettable experiences no matter what the weather brings.

This approach also ties into the broader gig economy model, where temporary, on-demand workforces are playing a vital role in keeping events running smoothly. It is especially well-suited for the flexible, fast-paced demands of the hospitality and event sectors, where skilled, experienced professionals are needed at short notice and can quickly adapt to varying conditions.

As we hit the peak of summer 2025, I predict that the trend of experience-driven, all-year-round events will only continue to grow.

Companies like Airbnb are now tapping into this market by offering unique, curated experiences for their customers, and as innovation progresses and large global organisations lean into this trend, organisers will no doubt follow – what’s needed to make it work seamlessly is a skilled, adaptable workforce ready to rise to the occasion.

Outdoor Furniture Built To Outlast Warm Summer Days

If you have an outdoor area that isn’t used in the winter, plus room to store the furniture, then packing your outside seating away for the colder months is always best practice to ensure future longevity. Or why not make your outdoor furniture work doubly hard by using it indoors in the winter months during busy periods? Currently with 15% off, our rust-resistant Alma Aluminium Table looks great indoors when paired with our Monaco Aluminium Stacking Chair, which is available with 10% off.

If you do want to keep this hardy aluminium furniture outdoors in a smoking or other outside area during the colder months, you can always cover it when not in use, safe in the knowledge that if it does get caught in the rain, it’s built using a technique that stops the warping that can happen when water finds its way into the core of the tabletop. That said, after heavy rainfall, it’s always a good idea to wipe away any water on the surfaces of your outdoor furniture.

Synthetic wicker is also a highly durable option for hardy outdoor furniture. With 10% off the chairs, our sturdy and stackable Plaza Range is made from synthetic wicker woven over rust-resistant aluminium, resulting in tough UV and water resistant furniture that won’t fade in the sun. Our highly popular Monaco Wicker Stacking Chair is another great wicker option. Alternatively, the Cannes Range is a reliably chic and contemporary choice in black powder-coated aluminium.

If you’d like more information on what durable outdoor furniture is best for your venue, give our experts a call on 01162 864911 or email sales@trentfurniture.co.uk

Handmade Garden Furniture From MG Timber

The UK outdoor furniture market is heavily influenced by changes in weather conditions, with consumers more likely to purchase picnic benches during periods of good weather. MG Timber specialise in the manufacturing and supply of highquality wooden picnic tables. Their picnic tables are made from high-grade timber and are designed to withstand the harsh outdoor elements. Crafted from the finest Swedish Redwood, each piece is expertly pressure treated to ensure longevity and protect against the elements. Renowned for their robustness, our treated

outdoor furniture is designed to withstand the unpredictable British weather, making them a reliable choice for any catering and licensing industry outdoor space. For full details about our vast array of top-quality outdoor picnic benches for sale contact us today. We are also offering up to 15% off on commercial orders, please visit our website www.mgtimberproductsltd.co.uk or call us on 01902 953166

the advert on the front cover.

All the contract grade furniture we supply at Trent Furniture is built to withstand the unpredictability of the Great British weather.

Outdoor Spaces

Café Culture - Pavement Profit

and

Our hardy planters are built to order using rot proof artificial wood planks. This unique material is not only

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

completely waterproof but is formed from UK factory waste plastics and materials that would otherwise have gone into landfill. They will last you countless years and are a genuine recyled investment.

From our workshops in Kent we deliver UK wide and are happy to visit and survey your site to to discuss your needs and prepare a drawing and quotation outlining what could be done, all within your available budgets.

We firmly believe the better you look on the outside, the more customers will come to the inside so contact us on 01733 559437 or sales@cafeculture.biz

ject 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

Kitchen Equipment and Safety

Grease + Heat = Danger: Your

Summer Kitchen Fire Prevention

Summer means busier kitchens, longer hours, and more strain on equipment—especially in restaurants and commercial food businesses. One of the biggest seasonal hazards? Kitchen extract fires.

Extraction systems—ducts, hoods, and fans—remove heat, smoke, and grease vapour from cooking areas. But over time, grease builds up inside, creating a highly flammable risk. One spark or flare-up can send flames racing through ductwork, causing major damage, downtime, and danger to staff and customers.

WHY SUMMER INCREASES RISK

Commercial kitchens face higher fire risks due to:

• Higher grease output from large-scale cooking and frying.

• Continuous operation, leaving little time for cooling or cleaning.

Overloaded systems during peak hours.

• Extensive ductwork that’s hard to clean thoroughly.

• Strict legal and insurance rules, with penalties for noncompliance.

STAYING SAFE AND COMPLIANT

In the UK, the TR19® Grease specification—set by

Plan

the Building Engineering Services Association (BESA)—outlines cleaning best practices. High-use kitchens may require professional cleaning every three months or less.

To protect your business this summer:

• Book professional cleanings with certified specialists following TR19® Grease.

Adapt cleaning schedules for increased summer usage.

• Maintain documentation of inspections and cleanings for compliance and insurance.

• Train staff on filter maintenance and daily surface grease removal.

ACT BEFORE IT’S TOO LATE

A kitchen fire can devastate a business. Proactive extraction system maintenance is the most effective way to reduce fire risk, meet regulations, and keep your kitchen running safely through the busy season.

Fire prevention starts with awareness—and a clean extraction system.

For help with your kitchen extract fire safety cleaning requirements, contact Swiftclean on 0800 243 471 or www.swiftclean.co.uk

iHexagon Delivers at Spurs

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

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 double-stacked 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

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 fastpaced 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 re-heating 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 7 for details.

• Be ready for your inspections

• Damaged fridge seals are unhygienic

• Make your fridge more energy efficient with a good seal on your fridge

• We provide custom seals for cold rooms, discontinued models, and units with no identification information

• Next-day delivery service

• Discounted prices on large orders

WhatsApp, phone, and email support

07936807320

Modular Cooklines from Blue Seal Kitchen Equipment and Safety

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

Unlock Unmatched Food Quality, Variety And Consistency

Alto-Shaam's pioneering multicook ovens provide expanded menu potential, with up to four ovens in one

The UK’s restaurant and hospitality industry continues to navigate a complex landscape. With mounting cost pressures – everything from inflation to rising energy prices, a wave of closures, staff shortages, shifting consumer behaviour, as well as the increasing demand for sustainable operations has resulted in the need for a more cost effective and efficient kitchen.

For many operators, the need to identify greater efficiencies in space and food production has presented one of the biggest challenges – how to do more with less. Versatile and multi-functional foodservice equipment can play a key role in maximising operations.

Alto-Shaam created the multi-cook oven category when it introduced its Vector H and W Series ovens. Its pioneering portfolio of multi-cook ovens, which also includes its latest addition, Converge multi-cook ovens, transform kitchen operations with unmatched food volume and variety.

Featuring Alto-Shaam's patented Structured Air Technology, which delivers unique high-velocity, vertical

Caterquip - Specialists in Ventilation Systems

Caterquip Ventilation Ltd is proud to be celebrating their 25th Anniversary this year.

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

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

working day service.

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

upward and downward airflow for the most consistent and high-quality cooking, both Vector and Converge models provide up to four independent ovens in one. The versatility of multi-cook ovens is such that they can cook multiple food items, from meat and fish to cookies and cakes, simultaneously at their ideal cooking settings with zero flavour transfer.

When paired with ChefLinc, Alto-Shaam's cloud-based remote oven management system, operators can gain even greater control of their equipment and menus from wherever they are, with the ability to seamlessly create, manage and distribute recipes to ovens through the cloud.

Available in a variety of sizes and configurations, including stackable, waterless, ventless and even selfcleaning models, Alto-Shaam's multi-cook ovens add significant value any foodservice operation – saving you space, labour and operating costs.

To find out more, visit www.alto-shaam.com/en/products/multicook-ovens or get in touch with James Olbort, AltoShaam's UK Commercial Leader, at jameso@alto-shaam.com

Fridge Seals Direct

Fridge Seals Direct proud to be UK's no1 supplier of replacement fridge and freezer seals. We fabricate for a wide variety of commercial fridge & freezers. The management team at Fridge Seals Direct have over 30 years of experience in the refrigeration industry and have each spent many of those years installing gaskets and hardware for a range of styles, brands and sizes of fridges.

From restaurant kitchens to food warehouses - we have experience in dealing with fridge & freezers of all sizes

and scales. To learn more about fridge seals, be sure to explore our range of extensive guides on how to replace a refrigerator door seals. Otherwise, find your specific guides in how to identify, measure, install or maintain your fridge or freezer door seal.

Our reputation in the industry along with our commitment to providing a high-quality gasket without having to buy from the factory allows us to have competitive pricing and fast turnaround time. Try us out, order your door gaskets from us and discover a better way to do business. We are here to help you. www.fridgesealsdirect.co.uk

Kitchen Equipment and Safety

The Commercial Value of Talking to an Expert When Buying Pump Systems

When buying a waste water pumping system for a commercial kitchen, installers and end users naturally want the best pump for the job at the best price!

Talking with catering pump experts Pump Technology Ltd is an extremely effective way to find exactly the right system for any installation and to learn all about the benchmark DrainMinor or DrainMajor pumps that they have to offer.

Historically, the company’s customers often confirm that this is how they almost always find exactly the right product first time.

Pumps operate successfully within a specified performance envelope. This envelope is relatively narrow, not only in respect of how far or how high the pump can pump, but also considering parameters such as

the water temperature and volume of debris which are likely to be present in the so-called waste.

Factors such as coffee granules, milk skin, elevated waste water temperatures, low inlet levels etc. all make a difference to the correct selection and the resulting trouble-free operation of the pumping system.

For smaller applications the below-sink DrainMinor 30SL is a compact unit incorporating a Jung Pumpen U3KSL pump. It has a fluid facing, carbon/ceramic, rotating mechanical seal on the motor / impeller shaft, rather than the static lip seal normally found on other small pumps. This means that, unlike with lower spec. pumps, settled or suspended food waste such as coffee granules can’t get forced past the seal.

This quality construction ensures that no moisture path can be created to the submersible pumps motor windings which would lead to premature failure and the pump tripping.

For larger installations the DrainMajor 730HES is ideal. This features a cast iron pumping volute and stainless-steel body with class F motor insulation, making it suitable for pumping hot waste water up to 90°C. Importantly, this is not just for a limited time period as stated by other pumps, but rated for continuous operation!

MHS – The Best Thing Brings Sliced Bread

In hospitality, speed, consistency and quality are everything. With fresh bread forming the backbone of countless staple dishes at busy hotels, bakeries and restaurants, slicing is a time-consuming bottleneck workers can do without. Whether prepping breakfast buffets, crafting elegant afternoon teas, or serving up artisan sandwiches, precision bread slicing matters.

That’s where MHS-Schneidetechnik comes in with its automated slicing technology. Designed for highdemand environments, MHS bread slicers bring over 30 years of German engineering to your kitchen. These machines offer slicing speeds of up to 220 slices per minute, with adjustable thickness down to 4mm, perfect for melba toast, rye, sourdough, and more.

From compact tabletop units to robust floor-standing models, MHS slicers fit seamlessly into hospitality spaces as narrow as 60cm. Built with hygienic stainless steel, easy-clean components, and GS-certified safety, they’re trusted by hotels, restaurants, bakeries, and catering operations across Europe. They are now available exclusively in the UK and Ireland through bakery equipment specialist EPP.

Designed specifically for applications such as Combi Ovens is the DrainMinor C.

Like all of the Jung pumps fitted by Pump Technology Ltd, it features their very large, low level triangular pump float, externally mounted to the pump body via a rigid float arm. Compared with a tube float on the side of the pump this float is proven not to jam or stick due to food waste debris.

It is this level of product detail, combined with many years of application knowledge from the Pump Technology Ltd experts, which offers potential customers a technically appropriate and cost-effective solution every time they call.

For all your catering pumping requirements a call to Matt Camille will be well worth it!

matt@pumptechnology.co.uk

“Hospitality businesses need equipment that performs under pressure,” says Steve Merritt, Managing Director of EPP. “MHS slicers help automate prep, reduce waste, and deliver consistent results, saving time and money every day.”

Manufactured in Abstatt, Germany, All MHS models feature hygienic stainless-steel housing and easy-access components for quick cleaning. Its durable blades stand up to the rigours of hospitality and 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.

Whether you're running a busy kitchen or scaling up production, MHS slicers are a smart investment in quality, speed, and reliability. Ready to upgrade your slicing game to cut costs and enhance productivity? Visit www.eppltd.co.uk to explore the full MHS range and take the stress out of slicing.

See the advert on page 3 for further information.

Kitchen Equipment and Safety

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.

Ventilating Commercial Kitchens

Air Vent Technology offers three ranges of high temperature fans designed for installation into commercial kitchens.

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

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

Explore cutting-edge fea-

tures, 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

The “QBK,” the “QMF-HT,” and the “STR/MOS” can handle operating temperatures between 80ºC and 180ºC with performances from 0.10 m³/sec to 7.45 m³/sec, single and three-phase.

For maximum durability, the motors are out of airstream, preventing overheating, reducing exposure to dirt and grease, and minimising maintenance and cleaning. All have acoustic linings to reduce noise breakout.

The "QBK" range comprises six fans and five sizes, single and three-phase. They have energy efficient, direct drive fans with backward curved centrifugal impellers. "QBK" units have flexible airflow configurations - straight through or 90º.

Cases are of robust extruded aluminium frame in double skinned galvanised steel with a plastisol coated finish. All are fitted with energy saving controls. Attenuators, cowls, flexible duct connectors and weatherproof kits are available.

The "QBK" range will operate in temperatures of up to 120ºC with performances from 0.10m3/sec to 2.97m3/sec.

The “QMF-HT” range comprises nine sizes - single and three phase, four and six pole motors. They are continuous running in temperatures up to 180ºC with performances from 0.10 m³/sec to 3.40 m³/sec and are for ducted or direct installation. They are easy to install horizontally or vertically, inside or out.

The “STR/MOS” are continuous running in temperatures of up to 80ºC and can be installed internally and externally.

There are two sizes, each with two motor ratings giving performances of between 2.00 m³/sec to 7.45 m³/sec. The “STR/MOS” are versatile with seven spigot options which can be set at installation. Air Vent Technology can design custom ventilation systems using these high-temperature fans to ensure optimal performance for any situation.

Tel: +44(0)1264 356415

Email: sales@airventtechnology.co.uk Web: www.airventtechnology.co.uk

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.

New Walk-In Shower Enclosures from Kinedo

Kinedo has revamped its range of walk-in showers and added some stunning new options to the range.

The Solo range brings together a range of existing products in a variety of sizes with a range of door options, including pivot, bi-fold and sliding, as well as static and kick panels.

A stunning new addition to the range is the Solo Design +. A single shower panel encased in a beautifully slim aluminium thin frame, the Solo Design + is available in 5 profile colours - white, black, brushed graphite, brushed stainless steel and brushed gold with matching reinforcement bar.

There are 6 different glass types that can be specified depending on the panel chosen and the options are stunning. As open bedroom/bathroom design becomes popular, the popularity of shower privacy glass increases. Two options - Cosmos and Weave - feature frosted designs that lend themselves perfectly to this purpose.

Get Ready For

Darker

Patterned glass is also making a comeback and the Art Deco glass from the Solo Design + range features a stunning gold pattern which partners beautifully with the brushed gold profile.

The black Mondrian pattern version caters to the industrial trend pairing nicely with pretty much all profile options, whilst the fluted glass option makes for a spectacular statement piece in any bathroom.

With anti-limescale treatment on all glass panels, the new range is designed to be low maintenance and easy to clean. And whether with wet room flooring or a shower tray, the panels have been designed to work with both and feature reversible left/right installation (depending on the glass finish).

The new range of walk-ins are the perfect complement to Kinedo’s Kinewall panels and trays – enabling a whole solution to be purchased from Kinedo.

Visit www.kinedo.co.uk for further information

Pub Furniture Design and Refit

Evenings With

Traditional

Colder, crisper weather calls for cosy evenings in the pub. Here at Trent Furniture, we have a fantastic collection of traditional pub furniture that will look instantly at home even in the very oldest of heritage establishments.

All our cast iron tables are made to be gathered around for many years to come, and when the tabletops do eventually need to be replaced, you can add new wood or laminate tops in a choice of attractive wood finishes to your existing base. Thanks to the fact they are made using the centuries-old technique of pouring molten metal into moulds, the construction of tables such as the Lionhead Table are every bit as authentic as their intricate heritage design. The Narrow Girlshead Table and Dolphin Table also deliver timeless style to your pub’s interior. When it comes to seating, we’ve got a great range of traditional chairs to complement our cast iron tables

perfectly. The colonial style of the Straight Leg Mates Chair instantly marks it out as a design classic built for sturdy comfort. Alternatively, the Straight Leg Captains Chair also draws on timeless colonial style and features spindleback design and turned legs.

Of course, no traditional pub is complete without poseur tables and tall bar stools. Our cast iron table range is also available as tall tables, with the Double Dolphin Poseur Table being a magnificent addition to any interior, with its double height offering ample space for elbows and drinks. Pair with the Tall Captains Bar Chair or opt for the classic Tall Brass Rail Stool, which has 15% off for a limited time.

For more information about pub furniture to create a warm and welcoming atmosphere, please call us on 01162 864911or email sales@trentfurniture.co.uk

Design and Refit

Stericlad - Hygienic PVC Wall Cladding

Commercial kitchen and washroom surface manufacturer Rearo has launched a cutting-edge sterile wall covering to enhance hygiene and durability in healthcare, catering, education, sports and commercial sectors.

Stericlad is a PVC-based hygienic cladding that offers a seamless, easy-to-clean surface, making it ideal for environments that require stringent infection control.

The proprietary brand is available in satin white, gloss white, and a selection of pastel colours, ensuring functionality and aesthetic flexibility.

UNMATCHED HYGIENE AND DURABILITY

Stericlad’s non-porous, hygienic surface resists bacterial growth and can be easily disinfected, making it appropriate for hospitals, dental surgeries, care homes, and food preparation areas.

The material is 2.5mm thick, providing robust protection against impact and wear while maintaining a sleek, professional appearance. It is available in 2440mm x 1220mm sheets, with satin white also offered in

3050mm x 1220mm for larger installations. A range of matching trims and adhesives ensures a complete system for professional installers.

Stericlad can be installed using H-section trims for a clean, professional look, or joined together using a welding rod for joints in high-specification environments.

The product is compatible with two-part adhesives for permanent bonding or silicone-based adhesives for simpler applications.

VERSATILE APPLICATIONS

ACROSS MULTIPLE SECTORS

Rearo is marketing and selling Stericlad to commercial clients in a range of sectors across the UK, including:

• Catering and hospitality: A durable solution for kitchens, canteens, and washrooms.

• Commercial and retail: Used in public washrooms, transport hubs, and retail spaces where easy maintenance is essential.

See the advert on this page for more.

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 tailor-made furniture up and down the UK, working with owners to come up with design concepts for fixed seating, booths and even bars and fixtures. We can take ideas from you, or your interior designer, or we can design something ourselves, all done efficiently, with professional quality and on time within budget. Our service provides a unique opportunity to make your establishment stand out from others and add additional comfort for your customers.

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 timeserved officially trained craftsmen or externally based professionals.

Got you interested? We are available for a chat on 01422 839 690. If you prefer, email us at sales@askdrake.com, and of course please visit our website www.askdrake.com

Design and Refit

The Hidden Costs of Poor Bed Installation: Why Expert Fitting Matters

In today’s hospitality landscape, where guest satisfaction drives loyalty and every room night matters, poor bed installation is a hidden cost many operators can’t afford. At Silentnight Contract, we’re hearing increasing frustration from hoteliers who’ve experienced the impact of sub-standard installations –rooms out of service, frustrated staff, and guests who notice the difference. The problem? Many delivery teams treat hotel installations like residential drop-offs. They’re in a rush, unfamiliar with the unique challenges of working in an operational hotel, navigating guest check-outs, using service lifts, and coordinating multiple installations across a property. The result: mattresses that aren’t fitted properly, timelines that aren’t met, and standards that slip. One hotelier recently told us how choosing a cheaper installation option led to nearly 20 rooms fitted incorrectly. The team had to pay again for a professional service and lost revenue from rooms they couldn’t sell. It was a costly mistake, and one that could have been avoided.

Silentnight Contract (silentnight.co.uk/hospitality)

That’s why Silentnight Contract has built dedicated hospitality service teams with expert installers who understand the pressures of your world. Our teams work to your schedule, reduce disruption, and ensure every mattress is positioned and installed with care and precision.

A correctly installed mattress doesn’t just perform better, it lasts longer, maintains comfort, and reduces the risk of guest complaints or negative reviews. Professional installation isn’t just about convenience, it’s about protecting your investment, your operational efficiency, and your reputation.

After years working with leading hotel brands, we know that getting the small things right makes all the difference. While others may cut corners, we deliver quality from delivery to final fit.

To find out more, email our team at contracts@silentnight.co.uk or visit silentnight.co.uk/hospitality.

See the advert on the back cover of this issue for more details.

Stannah Lifts Dumbwaiters Enhances Food Service Efficiency at Beverley Holidays

Beverley Holidays has completed its refurbishment of its restaurant with two dumbwaiters from Stannah Lifts, enhancing efficient operations at the on-site restaurant.

Open all year round, the Beverley Holidays in Devon welcomes guests seeking a fun-filled getaway with on-site entertainment, engaging daytime activities, a tasty range of food and drink options, swimming facilities, a wide-range of amenities, from EV charging points to laundry areas and stunning sea views of the South Devon coastline.

Beverley Holidays has been a valued Stannah customer for two and a half decades, with Stannah Lifts maintaining their 50A model dumbwaiter, which had been in service for 24 years. As part of a recent kitchen refurbishment, Beverley Holidays chose to invest in more modern and reliable dumbwaiter models to improve food service and enhance overall operational efficiency.

Stannah Lifts worked alongside contractors and architects, Gutxi, to install two new dumbwaiters

serving the kitchen on the ground floor and the restaurant on the newly extended first floor.

As this was a new installation, a prebuilt enclosure was constructed to house the lift and ensure it could be maintained over time. Once the installation was complete, Stannah returned to site to test, commission and UKCA mark the Microlift dumbwaiters, ensuring their safety for immediate operation.

The goal was to streamline the transit of food from the kitchen to the restaurant and enhance the guest experience, while working closely alongside the construction team and architects to ensure a smooth installation into both existing and new structures.

Stannah Lifts attended an initial site visit and a detailed pre-order meeting with the construction team and architects to discuss the installation requirements and anticipated challenges.

One challenge was designing a dumbwaiter solution that would fit within a newly built enclosure attached

to the side of the existing clubhouse. After comparing them with the actual built dimensions of the site, the dumbwaiter models originally envisaged for the project were found to be too wide to fit in the available enclosure space. Therefore, an alternative Microlift model with more compact dimensions was selected to ensure compatibility with the enclosure width.

Drainage systems and a mechanical cowling were also obstructing the proposed shaft location and needed to be rerouted and repositioned. The firstfloor extension had to accommodate not only the two dumbwaiters but also provide adequate space for ongoing maintenance access. This involved close coordination with the site teams to ensure structural modifications, such as wall opening and shaft dimensions, were correctly executed.

The first-floor extension was revised to include sufficient space not just for the lifts, but for safe and practical access for future maintenance.

Stannah Lifts proposed the installation of two 50C dumbwaiters, which were better suited to fit the narrow shaft dimensions. These small service lifts are ideal for pubs, clubs and restaurant settings, enabling the efficient and safe movement of items between floors.

With an upgraded capacity of 100kg and reduced headroom of 2800mm, as opposed to the original 100B model specified which had a 3000mm headroom, this kitchen lift solution makes it easy to fit into the space available.

Built with removable stainless-steel shelf and infrared heat lamps to keep food warm during transportation, the Microlifts are fully compliant with regulations, offering smooth operation rise and fall shutters fitted with safety locks.

The dumbwaiters installed in the restaurant are controlled with fully automatic push buttons at each entrance for ease of use.

The two dumbwaiter service lifts were successfully installed and fully integrated into the extended structure on schedule. These Microlifts now play a vital role in minimising manual handling hazards and enhancing the efficiency of food service between the kitchen and restaurant, enabling quicker and more hygienic food transportation across floors. Finished in a sleek grey baked enamel, the revised lift models fit precisely within the new shaft, with access points that complement the overall design. Through close collaboration with the construction team and architects, from the planning phase to project completion, Stannah Lifts provided a bespoke solution that met all specifications and significantly improved the holiday park’s food service operations. Stannah Lifts is proud to continue supporting Beverley Holidays with ongoing maintenance and repair services for the dumbwaiters. With twelvemonth warranty and servicing included, including 24/7 emergency callout, Beverley Holidays can be confident that their dumbwaiter will remain in optimum condition, leading to fewer breakdowns, lower running costs and a reliable service overall.

Pete Allen, Platform Lift Sales Manager from Stannah Lifts Platform and Microlifts Division, said:

“This project is a great example of how thoughtful planning and close collaboration can deliver a practical solution that enhance both operational efficiency and user experience. The successful integration of our dumbwaiters has transformed food service at the holiday park, and we’re proud to support their continued performance through our dedicated maintenance service.”

For more information, visit: www.stannahlifts.co.uk

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 for further information.

Design and Refit

Holmes Catering - Counter & Bar Fabrication

Holmes Catering is a leading UK supplier of bars, countering and fabrication for the catering and hospitality sectors, working with leading hotel, pub, retail, and food service chains. Be it The Grand Hotel Brighton or a niche country pub, Holmes prides itself on providing practical solutions and implementation of designs, utilising its skills, experience and well-developed supply chain refined over 30 years in business. Examples include ultra-long highly durable stainless and solid timber events bars; sophisticated stone clad champagne bars; through to cocktail stations and breakfast counters, with brands such as Mercure, Novotel, Millennium and Premier Inn.

materials. They can include features for drink fonts, payment points, bar rails, lighting, and finishes such as tiles, paint, prints and wallcovering. Over-structures can be incorporated to enhance both form and function—ranging from classic brass racks to modern, glazed, and painted designs. Similarly, back bars help define the look and feel, whilst offering precious storage, prep, and display areas. Behind the scenes Holmes provides high-grade stainless steel under bars, with configurable features such as ice wells, payment points, cocktail stations, and speed rails, long with sturdy kitchen benching and storage units to complete back-of-house facilities.

Holmes is a leading UK manufacturer and installer of premium countering, bars and bespoke fabrication solutions. Why choose us?

• Durability you can trust – Built-to-last, rugged stainless-steel structures.

• Premium materials – Quality quartz, solid surface (Corian), real stone, marble, timber and more – finished to your exact specification; polished, stained, painted, patinated… exactly as you envision.

• Tailored designs – Custom frontages and layouts to suit your style and functional needs.

• Finishing touches that impress – integrated LEDs, custom printing, signage, screens, bar fittings, edge detailing, and more.

At Holmes, we bring concepts to life—working from architect drawings, brand guidelines, or even just a sketched idea. Counters and bars are often a focal point but must also be durable, hygienic, and functional. Holmes builds theirs to last using stainless-steel frames. These can be clad and topped in many materials, including quartz stone, Corian, real or composite timber, even metals like brass or zinc, or recycled

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 only do we supply contract furni-

Now part of the Nisbets and Bunzl plc, Holmes continues to develop and grow sustainably to support its customers aspirations, offering a full-service solution from concept to installation, with a ‘can-do’ approach.

01759 375500

sales@hce.co.uk www.hce.co.uk

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

Property and Professional

The Business Rates Debate: Are

Bringing Hospitality Back From The Edge?

Earlier this year, the Treasury confirmed it will permanently lower business rates multipliers for retail, hospitality and leisure properties in the upcoming Autumn Budget, to apply from April 2026.

This is clearly good news for the hospitality industry. However, with a revaluation due in 2026, the reality is that this change provides no real certainty for hospitality businesses. Until the draft 2026 Rating List is published along with the multipliers, no business knows what their rates payable will be from April 2026. Additionally, the lower multipliers afforded by the Non-Domestic Rating (Multipliers and Private Schools) Bill only apply to properties with a rateable value of less than £500,000, leaving the rest subject to even higher multipliers than before.

So, what needs to be done to ensure long-term relief? And what other factors might be impacting hospitality on our high streets?

SHIFTING LEGAL LANDSCAPE

As well as an interim report on the future of businesses rates expected to appear in the immediate term, there have been further interesting recent developments of note for hospitality operators – among them the government’s insertion of a clause in the Devolution Bill that bans upward only rent review clauses in new commercial leases. The Law Commission also determined that only modest changes were required to the Landlord and Tenant Act 1954. Often having high fit-out costs, hospitality businesses need to be aware of the risks of contracting out of the Landlord and Tenant Act. It is also crucial they remember the rateable value is meant to represent the open market rental value at the relevant valuation date – currently 1 April 2021, but from 1 April 2026 this will change to 1 April 2024. With the move to revaluations every 3 years there will be another revaluation in 2029 with a valuation date in April 2027. With rental agreements followed by changes in rateable values in the ensuing years, it is essential care is taken by all businesses to ensure their rental agreements are as low as possible from the outset to ensure

Why Use a Specialist Hospitality Consultant?

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.

By Chris Grose, Rating Director, Hartnell Taylor Cook (https://htc.uk.com)

costs don’t rise astronomically. Those in hospitality also have to make sure they do not end up paying more rent just because their rates are lower – the catch here is that the higher rent will reflect in higher rates at the next revaluation.

REALITY BITES

The reality is that the governments changes are merely a sticking plaster to try and keep retail, hospitality and leisure businesses onside, but the wounds are deeper and more serious than the relief offered. These changes make little worthwhile contribution to reducing the costs of running a business, which is the chief challenge for hospitality operators trying to get by in today’s climate, and will have also naturally been offset by April’s rise in national insurance contributions.

Ultimately, if all the government does is tinker round the edges of the business rates system, we can wave goodbye to meaningful change for the sector. The uniform business rate was 34.8p in 1990 and is now 49.9p for smaller properties and 55.5p for larger ones (higher in London due to the Crossrail and City of London supplements), illustrating a percentage increase for rent paid in rates of 35% to 50% and above – it’s certainly not hard to illustrate why the sector is worried.

If the system worked correctly, the total value of the Rating List would accurately reflect the economic circumstances of commercial property and the rate in the pound would stay fixed. This would in turn give businesses the advantage of being able to budget ahead as they would be able to directly estimate their ongoing liability for business rates.

Of course, fixing the rate in the pound now does businesses no good as the rate is at a historical high. The government needs to find a way of reducing the rate in the pound to nearer the 34.8 that applied in 1990, but this would involve difficult decisions because there would be a loss of income to the Treasury which would have to be made up some way or another.

We await publication of the draft 2026 Rating List and details of the rates in the pound later this year. In the meantime, though, the government have attempted to silence their critics by introducing a scheme where, actually, the benefits are unknown. Irrespective of how the Government spins the announcements about business rates later this year, there will be winners and losers, but it is likely the government will lay on thick the lower multiplier for most hospitality businesses instead of enacting more extensive, systemic and sorely needed change.