CLH Digital - Issue #281

Lower Tax Rates for Hospitality a “Positive Step”...

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Editor's Viewpoint

Welcome to the latest issue of CLH Digital

EDITOR

Peter Adams

A WELCOME RELIEF, BUT MORE WORK REMAINS

Sometimes in this industry, we need to pause and acknowledge when something genuinely positive happens, particularly in light of recent times when nothing has!

The Treasury's confirmation that permanently lower tax rates for retail, hospitality and leisure properties - including shops, pubs, and restaurants with rateable values below £500,000 will be introduced from April 2026 is precisely that kind of news.

We could all do with some good news, and this certainly qualifies.

This is a huge step forward and will provide some welcome relief for hard-pressed operators.

With 70% of the hospitality sector comprising SMEs, this reform touches the very heart of our industry.

For too long, business rates have been an unfair burden on the sector, acting as a punitive tax on bricks-and-mortar businesses and wholly disproportionate compared to other sectors.

This welcome change recognises the reality that property-intensive sectors like ours face unique challenges.

The economic contribution of hospitality SMEs cannot be overstated. These businesses directly contribute £93 billion annually to our economy, create vital employment that helps reduce unemployment and supports regional economies, and generate substantial tax revenues for the government - £54 billion in recent figures. It's about time the tax system reflected this contribution rather than penalising it. However, let's be clear: welcome though this reform is, the hospitality sector still

remains one of the most unfairly taxed in the economy. More needs to be done.

UKHospitality is absolutely right to push for the maximum possible discount to the multiplier for all hospitality properties under £500,000 rateable value when the Chancellor announces the full details at the Budget on 26 November.

The timing of this positive news feels particularly poignant given the current challenges facing London's hospitality businesses. As our story on page 14 details, the ongoing tube strikes are having a devastating effect on the capital's venues, with a staggering 67% drop in bookings during strike periods.

I was in London for a seminar on Wednesday and made a specific point of observing the hospitality scene - and yes, it really was worryingly quiet.

According to research, £4 billion has been lost to the London hospitality sector since 2022 due to transport disruptions - an outrageous amount that represents real businesses, real jobs, and real livelihoods.

The suggestion that Sadiq Khan should give hospitality businesses a rent and business rates holiday for strike-affected periods makes perfect sense.

These businesses are already grappling with rising Employer's National Insurance Contributions, cost-of-living pressures, and increased living wage costs - they can ill afford weeks of negligible footfall through no fault of their own.

Here's hoping for a quick resolution to the transport disputes. I would hate to see our sector held to ransom again in the lead-up to Christmas, traditionally our busiest and most crucial trading period.

The business rates reform represents the first meaningful step toward levelling the playing field, but it must be just that - the first step. The sector deserves a tax system that recognises its vital contribution to communities, employment, and the broader economy.

Until then, we'll continue to fight for fairness and celebrate the wins along the way! I would encourage all our readers to follow us on X/Twitter @CLHNews and visit our website at www.catererlicensee.com to sign up for our twice weekly enewsletter.

I can always be contacted at edit@catererlicensee.com

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

when compiling this publication to ensure accuracy, the publisher will assume no responsibility for any effects, errors or

Lower Tax Rates for Hospitality a “Positive Step”

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AUTUMN BUDGET

The Autumn Budget 2025 (26 November) will be, sector leaders say, the decisive moment for reform. The Government has confirmed it will set out:

• A Transitional Relief package to cushion sharp bill increases at the 2026 revaluation.

• Permanent lower multipliers for retail, hospitality and leisure (RHL) properties under £500,000 RV.

• The rate of a new high-value multiplier for properties above £500,000 RV, which will fund those discounts.

Ministers also stressed that all reforms must remain revenue neutral, ensuring local government funding is not reduced.

This week the Chancellor issued a letter to cabinet ministers stressing the importance of government taking action to reduce inflation and reduce the cost of living, keeping a tight control of public spending through the non-negotiable fiscal rules and go further in kickstarting economic growth for all parts of the country.

OUTDATED RULES

Chancellor of the Exchequer, Rachel Reeves, said: Our economy isn’t broken, but it does feel stuck. That’s why growth is our number one mission. We want to see thriving high streets and small businesses investing in their future, not held back by outdated rules or strangled by red tape. Tax reforms such as tackling cliff-edges in business rates and making reliefs fairer are vital to driving growth. We want to help small businesses expand to new premises and building an economy that works for, and rewards working people, with full details set to be announced at the Budget on 26 November 2025.

In the meantime, the government says it is is already helping small businesses by:

Giving 250,000 retail, hospitality and leisure businesses, including shops, pubs and restaurants, 40% off their business rates.

• Freezing the small business multiplier to protect against inflation. The government will also consider other ways to improve support for businesses that invest in their premises, and to make the business rates system easier to engage with, especially following the merger of the Valuation Office Agency with HMRC.

RISING REVENUES

Forecasts by global tax services firm Ryan show that business rates income is set to rise sharply as temporary reliefs are withdrawn and multipliers rise with inflation:

• 2025/26 – £33.7bn

• 2026/27 – £37.3bn (+£3.6bn / +11%)

• 2027/28 – £37.6bn

• 2028/29 – £38.2bn 2029/30 – £39.2bn

The steepest increase comes in 2026/27, when Exchequer-funded support for high street businesses ends and the cost is shifted onto larger properties via the new multiplier.

Business groups have welcomed the changes, saying they will help small firms invest, create jobs, and grow.

REBALANCE SYSTEM

UKHospitality has said these proposals are ‘positive’ and will help to rebalance the system, but reinforced the critical need for the Government to apply the maximum possible discount to the multiplier for all hospitality properties under £500,000 rateable value.

Legislation that passed this year, which UKHospitality was instrumental in securing, gives the Government the power to apply a discount to the multiplier of up to 20p in the pound.

Kate Nicholls, Chair of UKHospitality, said: “For too long, the broken business rates system has unfairly punished hospitality businesses and I’m pleased that the Government is taking action to reform it, following many years of campaigning from UKHospitality.

“These measures to remove punitive cliff-edges and barriers to investment are positive and will help to rebalance the system, as will the Government’s commitment to lower business rates bills for hospitality businesses.

“Applying the maximum possible discount to the multiplier for all hospitality properties under £500,000 rateable value at the Budget in November is critical. That is the most significant and meaningful benefit that can come from these reforms, particularly with anticipated increases in rateable values coming into effect next April.

“The maximum discount should be introduced alongside a zero rate for hospitality properties over £500,000 rateable value, to ensure the reform is in keeping with the Government’s intention to level the playing field for the entire high street.

“We are pleased that the Government has recognised the harm that large increases in rateable values will cause to hospitality and has committed to transitional relief. This needs to be meaningful and consider the effect of existing cliff edges.

“With hospitality businesses finding themselves taxed out as a result of cost increase after cost increase, lowering business rates, fixing NICs and cutting VAT is the action we need to see the Government take at the Budget.”

IMPORTANT STEP

Michael Kill, CEO of the Night Time Industries Association, said: “The Chancellor’s recognition of the barriers caused by business rates ‘cliff edges’ is an important step forward. For too long, independent operators, particularly in nightlife, hospitality, and culture, have been penalised for their ambition to grow, losing vital relief as soon as they expand. Reforming this outdated system will unlock investment, safeguard jobs, and give small businesses the confidence to scale. A fairer, more progressive approach to rates

is essential if we are to revive high streets, strengthen communities, and build an economy that truly rewards growth and innovation.”

BUSINESS STABILITY

Alex Probyn, Practice Leader of Property Tax, Europe and Asia-Pacific, at global tax services firm Ryan, welcomed the certainty on revaluation frequency but warned that other parts of the system risk undermining investment and growth:

On certainty: “Keeping the current revaluation cycle is the right decision. It gives businesses the stability they need to plan and invest with confidence.”

• On Improvement Relief: “The 12-month window doesn’t align with business investment cycles. With only £5 million expected to be awarded this year, it is not providing a meaningful incentive and must be strengthened if it is to support growth.”

On Empty Property Relief: “Empty Property Relief is effectively a tax on the absence of income. It fails to cover refit periods, doesn’t allow enough time to find new tenants, and forces landlords to pay rates on unlettable space. Modernisation would remove the need for costly mitigation and, crucially, help incentivise investment — a far better outcome than curtailment.”

On revenue neutrality: “Revenue neutrality runs through this report — but the numbers tell their own story. Rates income will jump by £3.6 billion, up 11% next year. That risks holding back growth and investment at the very time the economy needs support.”

BIGGER PROPERTY “DOUBLE WHAMMY”

Joe Phelan, money.co.uk business bank accounts expert said: “Next year’s 'double whammy' rates hike could add about £2.5 billion to business tax bills – £1.38 billion from a new multiplier on bigger properties, and £1.11 billion from inflation.

"From April 2026, there’ll also be a revaluation, which will redistribute how much companies pay based on updated property values – essentially the estimated annual rent, influenced by factors like size and location.

“In fact, businesses with a rateable value of £500,000+ will also be subject to a supplementary multiplier of up to 10p. This could mean higher tax costs for some businesses, particularly those based in larger properties or desirable locations with high rents. Inflation is also expected to hike these costs even further.

“Higher tax costs could result in tighter financial margins for many, and less cash in the bank for investing in innovation and growth. Companies with lower rateable values, on the other hand — including many SMEs with small properties — could actually see their bills reduced by the revaluation. This would ease financial pressures, particularly for the struggling hospitality sector that has been hit by two business closures a day since the beginning of the year.

“Affected businesses can ease the burden by being savvy with their finances and making use of available support. For example, reliefs exist for properties that are empty, undergoing certain improvements (such as increasing the size or adding new features like heating), or within an enterprise zone where discounts are offered to boost business activity."

Making Upskilling Work in the Hospitality Industry

Upskilling is essential for the hospitality industry to increase productivity and sales and attract candidates who want to grow with the company. Here, Caroline Evans, VP of Enterprise Sales at FutureLearn (www.futurelearn.com), discusses how hospitality businesses can close skills gaps, adapt to technology shifts and retain top talent through targeted learning pathways.

WILL UPSKILLING WORK?

Hospitality is often mis-labelled as a ‘temporary’ or ‘stop gap’ career, which is why upskilling or reskilling isn’t always

seen as a priority for those in the industry. But it has proven to be a game-changer, driving significant improvements across multiple areas. Research has shown that reskilling efforts in hospitality directly improve guest satisfaction scores by 15% – and soft skill development, such as communication training, further boosts customer satisfaction by 18%.

Aside from improving the customer experience, research has also found that upskilling boosts the sector’s financial returns, with 62% of hotels reporting reduced operational costs after prioritising staff development. Perhaps most notably, reskilling initiatives have contributed to a 25% reduction in staff turnover – an issue the hospitality industry has long grappled with.

WHAT SHOULD LEARNING LOOK LIKE IN HOSPITALITY?

Creating a tailored learning plan in hospitality can be challenging. Given that employees often work varied shifts, are time stretched and often tired after physically demanding shifts, learning should be flexible, accessible and designed to fit seamlessly around busy staff schedules.

Access anytime, anywhere is essential, with on-demand, mobile-friendly platforms enabling employees to learn at their convenience, whether between shifts or during downtime. Bite-sized modules, typically 5-10 min-

utes long, are ideal for microlearning, as it will let staff absorb key concepts quickly, without feeling overwhelmed or fatigued. This will ensure training is not only effective but also practical, empowering employees to upskill without disrupting their workflow.

IDENTIFYING THE PERFECT LEARNING PATHWAY

More importantly, in hospitality, building the right learning path starts with understanding the bigger picture. Training should never be a tick-box exercise; instead, it should directly support the business’ goals. That means understanding the desired outcomes: for example, is it about boosting guest satisfaction scores, increasing upselling and revenue or reducing staff turnover? By linking training initiatives to measurable KPIs, hospitality businesses can ensure learning is not only relevant but also delivers tangible results.

The next step is assessing where the skill gaps lie. This involves a mix of methods, from managers observing staff on the job and reviewing customer feedback, to running mystery guest audits and self-assessment surveys. Performance data, such as upsell conversion rates or error tracking, can also help to highlight areas where staff need extra support. Once employers have a clear picture of the strengths and weaknesses across their team, they can start to design targeted learning plans.

Another key part of this is offering visible career pathways; which will help to motivate employees by allowing them to see how today’s learning will contribute to tomorrow’s opportunities. These pathways should clearly link training to tangible outcomes like promotions, pay rises or new responsibilities. Layered pathways, progressing from entry-level to supervisory and eventually managerial roles, provide a clear roadmap for growth, inspiring staff to invest in their development.

Segmentation is also crucial here, as not all roles have the same requirements. Frontline staff such as waiters, receptionists and housekeepers often need focused training on service excellence, communication and efficiency. Supervisors, on the other hand, may benefit more from leadership and performance management training, while managers may require development in strategy, finance or change management. Given the variety needed, online learning platforms, such as FutureLearn, which host a variety of courses will often be ideal. These will allow employees to find the right course for their training needs, while sticking to learning on the go and at a pace at timeline that suits them.

Finally, the learning path should never be static. Gathering ongoing feedback through tracking performance improvements – whether through customer reviews, upselling success or internal audits – can help employers to adjust pathways to reflect evolving needs. Recognition programmes, such as awards or incentives, further reinforce progress and create a culture where learning is seen as part of the everyday fabric of hospitality, helping the business to stay alive when markets are tight and stretched.

Wetherspoon Raises £25 Million For Chosen Charity

Wetherspoon’s customers and staff have raised £25 million to support children and young people with cancer and their families. The company has been supporting Young Lives vs Cancer since 2002.

Wetherspoon chief executive John Hutson said: “We are immensely proud of our association with Young Lives vs Cancer.

“Our staff and customers have gone above and beyond in their fundraising efforts, and the result is a fantastic £25 million raised since 2002.

“We look forward to further fundraising milestones.”

Young Lives vs Cancer’s chief executive, Rachel Kirby-Rider added: “Wetherspoon’s staff and customers are true fundraising superheroes.

“We are grateful for everything they’ve done and continue to do.”

From the moment of diagnosis, Young Lives vs Cancer’s specialist social workers provide day-to-day support for each child, young person and family.

The charity provides free accommodation close to hospitals, where families can stay together during treatment, together with grants to help families to navigate the costs of cancer.”

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

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

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

BIG, BOLD, AND BUILT TO LAST

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

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

AN OFFER TOO GOOD TO MISS

working day delivery. That’s two huge, professional-quality banners for less than the price of a single small ad in many local papers.

Here’s what that means for you:

• Order on Monday – have them by Tuesday.

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

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

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

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

ORDER

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Labour’s ‘Level Playing Field’ Tax to Hammer High Streets

Government measures in England to “level the tax playing field” between high street and online retailers risk backfiring — with Britain’s largest retailers,’ leisure and hospitality, facing the steepest costs not only on their stores, but also on their corporate headquarters and distribution centres experts today have warned.

According to new analysis by global tax services firm Ryan, the very businesses underpinning high street employment and supply chains will be left paying far more than the online giants the policy was designed to target.

From April 2026, the Treasury will introduce a new business rates surcharge of up to 10p on properties with a rateable value (RV) of £500,000 or more. The aim is to fund permanently lower multipliers for smaller retail, leisure, and hospitality premises.

BUT RYAN’S ANALYSIS SHOWS THE POLICY WILL WIDEN — NOT CLOSE — THE TAX-TO-TURNOVER GAP:

• Retail, leisure, and hospitality (RHL) could face up to £482 million a year in extra business rates on just their physical premises alone, compared to £262 million for large distribution warehouses.

• Almost three times as many RHL properties (4,353) could be hit compared to 1,589 large distribution warehouses.

• Within RHL:

- Retail: up to £358.5 million across 3,274 properties, including 1,803 hypermarkets and superstores, 483 out-of-town retail warehouses, and 363 large shops.

- Hospitality: up to £75 million across 650 properties.

- Leisure: up to £48.5 million across 429 properties.

• Many of the same major retailers will also see their HQs and large distribution warehouses captured too,

compounding the cost across entire supply chains.

• By contrast, only 129 warehouses, just 1 in 12 of all large distribution warehouses, are operated by pure online-only retailers, compared with 247 run by high street chains to supply their own stores.

• Of the potential £2.29 billion total revenue which could be raised from a 10p surcharge, more than a quarter could come from RHL properties — the very sectors the measure was designed to help HIGH STREET AT RISK OF HEAVIER BLOW

The 2026 revaluation will reset rateable values based on open market rents on 1 April 2024, taking effect from 1 April 2026. Some properties currently below the £500,000 threshold may cross it — and vice versa.

As the outcome of the 2026 revaluation will not be known until the Autumn, Ryan’s analysis is based on current rateable values. Using those figures, retail alone could shoulder up to £358.5 million of the surcharge. Retail properties across London (up to £109 million), the South East (up to £59 million), and the North West (up to £41 million) could be hardest hit, with retail properties in Westminster alone potentially seeing more than £49 million a year added to bills.

Large-format supermarkets, department stores, out-of-town retail, as well as their supporting HQs and warehouses are among those most exposed.

A BLUNT INSTRUMENT

Alex Probyn, Practice Leader, Property Tax (Europe & Asia-Pacific) at Ryan, said: “The bluntness of this policy is stark. Only 129 properties are pure online retailers, yet thousands of supermarkets, department stores and out-of-town chains — plus the HQs and distribution centres that support them — will be dragged into this new tax. Instead of targeting the online operators it was designed to address, the policy risks penalising the very businesses that anchor the high street and provide mass employment.”

Providence Hotels Completes Lease Acquisition of Four Mercure Properties

Providence Hotels, a values-led UK based hotel management company has announced the successful lease agreement for four Mercurebranded hotels: Mercure Exeter Southgate, Mercure Daventry Court, Mercure Blackburn Dunkenhalgh, and Mercure Haydock.

This significant milestone reflects Providence Hotels’ steady growth strategy, driven by integrity and a steadfast focus on operational excellence. The leases have been secured alongside a franchise agreement with Accor, allowing Providence Hotels to continue operating under the well-respected Mercure brand while upholding the high standards expected by guests and partners alike.

Each of these hotels holds a distinctive position within its local market, offering guests high-quality amenities, well-connected locations, and a trusted brand experience. Through this new partnership, Providence

Hotels is committed to building upon the strong reputations already established at these sites, working collaboratively with all stakeholders to ensure seamless transitions and continued delivery of exceptional guest service.

Providence Hotels is proud to be entrusted with these landmark properties and views this opportunity as more than just an expansion, rather a continuation of a values-based journey to create long-term

value for hotel owners and enrich the experience for guests and team members alike.

Joe Bester, CEO of Providence Hotels, commented: “Welcoming these four Mercure hotels into our portfolio is both an honour and a responsibility we take to heart. At Providence Hotels, we are deeply grateful for the trust placed in us to steward these properties, and our approach has always been rooted in building genuine relationships and executing in excellence, with diligence and care.

By respecting each hotel’s unique identity while introducing thoughtful management practices, we aim to enhance performance without compromising character.

Our commitment remains to empower teams, delight guests, and deliver meaningful, sustainable results for all our partners.”

Pedestrian Streets are Hospitality’s Secret Weapon in the New Work Era

By Kathryn Cripps, Partner, Knight Frank (www.knightfrank.co.uk)

The new world of work has changed city rhythms. The commute is no longer a daily given, office occupancy rises and falls through the week, and people mix home days with office days and remote working from anywhere with good beverages and decent WiFi. But one thing remains true: people still crave places that feel good to spend time in. And when retailers, restaurants and cafés offer it, they return.

In a world where offices no longer guarantee footfall, pedestrianised streets are emerging as hospitality’s quiet superpower.

New research commissioned by Tristan Capital Partners, the team behind the redevelopment of Sicilian Avenue in Holborn, shows nearly three-quarters (71%) of London workers and business owners are more likely to choose restaurants and cafés on pedestrianised streets. Among Gen Z and Millennials, that rises to 74%. The appeal is clear. Calm, traffic-free streets feel like a refuge in the bustle. They create spaces where people want to grab a beverage before logging on, take a proper lunch break, or enjoy an after-work drink without noise and fumes. They encourage dwell time and feel premium rather than purely practical. Most importantly, over two-fifths (43%) state that being in a prime location is vital to this experience.

RETURN TO THE OFFICE IS RESHAPING DINING

Interestingly, it is the return to the office that is reshaping how dining works. While 85% of central London’s business community still works in an office, half choose to eat out in a restaurant or café near their workplace rather than grabbing a supermarket meal deal or fast food. Eating at your desk might be easier, but quality matters. And it is not just about lunch. Over half (58%) of business owners choose restaurants and cafés for meetings with clients and suppliers, showing how hospitality venues are doubling up as work hubs as well as dining spots. Millennials and business owners are especially likely to appreciate the opportunity to get out of the office, with 55% of Millennial workers and 51% of business owners seeing restaurants and cafés as places that give them a needed break from the desk

But it’s not just the lunchtime period. Restaurants and cafés are becoming the new workspace for many small businesses and entrepreneurs. The data shows more than one in ten (11%) business owners work from restaurants and cafés when in central London. For micro-businesses with fewer than ten employees, that rises to almost a fifth (19%). These venues offer something different to formal co-working spaces. They feel intimate and creative while respecting individual space and encouraging connection.

PEDESTRIAN STREETS ARE HOSPITALITY’S SECRET WEAPON

Pedestrianisation is a key part of this picture. They draw people in. Almost three-quarters (71%) of London’s workers and business owners are more likely to choose a restaurant or café on a pedestrianised street than

one with traffic. For Gen Z and Millennials, it rises to 74%.

Younger people in particular are inclined to favour pedestrianised settings, with Gen Z workers and business owners most likely to say these locations offer better eating and drinking options.

Over half (59%) of respondents said they would choose pedestrianised settings because they are more pleasant and away from traffic, while 56% said they are calmer and more serene.

The research reflects wider findings. According to the Department for Transport, 45% of British citizens support Low Traffic Neighbourhoods. Cleaner, breathable cities are rising up the agenda for councils, urban planners, and communities.

And they recognise that not only is pedestrianisation good for people, it is also very good for businesses. So what gets them coming back? Loyalty today is about trust built through quality, environment, and relevance. Millennials want excellent service, Baby Boomers care about quality ingredients, and Gen Z values generous portions and spaces that feel good to be in. Nearly three-quarters (70%) of respondents say great service is the most important premium element when dining out, with 64% prioritising top-quality ingredients. It’s also of growing importance to people. Over half (58%) are more likely to seek out premium food and drink experiences now than they were in 2019, rising to 60% among Gen Z and Millennials. We all know that a pavement café spilling out onto the streets feels much more premium than sitting at a table watching lorries drive by.

SICILIAN AVENUE SHOWS PEDESTRIAN STREETS’ POTENTIAL

Sicilian Avenue is an example of how heritage pedestrianised streets can transform into modern hospitality destinations offering experiences worth leaving home for. Established in 1910, it has long been a haven for people seeking beauty, quality, and calm in central London. Now, as it prepares to reopen after a full restoration, it promises high-quality food and drink venues that double up as inspiring places to work, meet, and relax. Because it’s what they want. Its Grade II listed architecture, peaceful setting, and rich history make it one of London’s unexpected treasures. According to research, 95% of London’s business community said they would visit Sicilian Avenue for dining and socialising – and that pedestrianisation is part of the reason why. Once they come and have a good experience, they’ll come back again. It’s how you build a loyal audience. We know that the British working week looks very different today from ten years ago. Technology, a pandemic, and evolving notions of work-life balance have changed expectations. Entrepreneurs and micro-business owners are financially savvy and seek intimate, creative places that respect individual space while encouraging connections. Sicilian Avenue, with its focus on high-quality food and drink, is set to meet these needs as its first venues open this summer. Venues who want to provide spaces and places customers will enjoy – which are increasingly traffic-free.

In a hybrid working era, pedestrian streets are hospitality’s secret weapon. They create spaces that feel human. They offer calm in the chaos, quality over convenience, and connection in a fragmented day. For restaurants and cafés, the message is clear. Creating spaces where people want to be – where loyalty is built on trust, quality, and experience – is what keeps them coming back again and again.

Crafted Reveals F&B Trio Ahead Of Anticipated Powdermills Opening

Neil Armstrong and Conor Sheehan join to drive the culinary vision, guided by Chief Operating Officer Joel Williams, ahead of the highly awaited launch.

Crafted has confirmed a trio of senior appointments to its food and beverage team, working under the leadership of Joel Williams, COO at Crafted, ahead of one of the year’s most eagerly anticipated hospitality openings.

Neil Armstrong joins as Executive Chef, bringing over 30 years of experience, including senior roles at Edwardian Hotels in London and Nelson Hotels & Inns in Cheshire. Armstrong’s background blends technical excellence with a passion for seasonal British produce –perfectly aligned with Crafted’s philosophy and approach to food and beverage.

Joining him is Conor Sheehan as Head of Food & Beverage. Sheehan brings a wealth of hospitality experience, having held General Manager roles at Tillingham Wines, Kettner’s Townhouse (Soho House & Co), Bistrotheque, and most recently, The Gallivant. Known for his focus on guest experience and progressive service culture, Sheehan adds a vital dimension to the leadership team.

Chris King, Founder of Crafted stated: “As we prepare to open the doors at Crafted at Powdermills, assembling the right team has been key. Neil and Conor each bring exceptional experience and creativity to the table – and they share our belief in doing things with real care and craft. The Pub is just the first taste

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of what’s to come, and we couldn’t be more excited.”

In tandem with the leadership announcement, Crafted has unveiled renderings of The Pub – a standalone venue attached to the main Crafted space and open to all, not just members and overnight guests. The imagery showcases a modern reimagining of the British pub: familiar yet forward-thinking, blending warm, timeless materials with bold contemporary detail.

Set to open in November, it will be an all-day affair – relaxed and joyful. Expect local English beers and wines, a cocktail list (including no & low options) that doesn’t take itself too seriously, and a menu anchored by an outdoor grill and wood-fired oven turning out seasonal cuts and pizzas.

Joel Williams, COO at Crafted said: “With The Pub, we’re setting the tone for how Crafted will feel – thoughtfully curated, relaxed and rooted in great hospitality. This team brings a brilliant balance of skill and vision, and I’m proud to be working alongside them to bring the wider concept to life.”

Neil Armstrong, Executive Chef at Crafted added: “We’re building something special at Crafted at Powdermills – a place where great local produce, some even grown here onsite, thoughtful cooking, and relaxed, generous hospitality all come together. The Pub will set the tone: rooted in British traditions but with a modern energy. I can’t wait for people to experience it.”

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Gen Z Beer Drinkers Hold The Key To Saving Cask Ale

Gen Z beer drinkers hold the key to the survival of cask ale, as a new generation learns to appreciate Britain’s national beer style, a survey has revealed.

In advance of Cask Ale Week 2025, figures show that 25% of 18 –24-year-old beer drinkers, the Generation Z demographic, regularly order cask ale at the pub, an increase of more than 50% on the previous year. The statistic comes from a YouGov survey carried out for the Society of Independent Brewers and Associates (SIBA).

Cask Ale Week, which runs from 18-28 September, aims to tempt Brits back into the habit of visiting their local, as well as to support sales of cask beer, Britain’s signature beer style.

In addition to the SIBA figures, fears that younger consumers have been giving up drink altogether have been debunked by new stats from IWSR. These show the number of Gen Z consumers in the UK aged 18+ who have had an alcoholic drink in the past six months is up from 66% to 76%.

Ash Corbett-Collins, national chairman of cask ale consumer champion CAMRA, said: “Younger drinkers, Generation Z, are already more likely to use pubs than many older Brits. Many people got out of the pubgoing habit during lockdown, and in tough times economically, too many have stayed away, causing real problems for many pubs and brewers.

“For some, the initial appeal is undoubtedly the fact that cask ale is often the best value beer on the bars, but it’s the freshness, flavour and variety of cask that keeps them coming back for more.”

The SIBA figures also show that 22% of female beer drinkers regularly order cask ale, compared to 43% of men.

Corbett-Collins added: “It would be great to see even higher numbers, but the glass half full fact is that men and women of all ages are enjoying cask beer.

“Hopefully, more people than ever will do so during Cask Ale Week. Thousands of pubs are taking part, offering every style of cask ale, from light and hoppy pale ales via amber best bitters, to dark, smooth stouts.”

CASK ALE FACTS

• Cask ale is enjoyed by all ages and genders, with a 50%+ increase in the numbers of 18-24-year-old beer drinkers ordering cask over the past year.

• Cask ales come in a range of strengths, with many at lower ABVs than other beers on the bar, supporting moderate drinking

• Despite the urban myth, cask ale should never be served warm, but cool from the pub cellar, at between 11°- 13°C.

Cask ale enthusiasts have launched a petition calling on the government to recognise the cask ale as having Intangible Cultural Heritage, overseen by UNESCO. The petition runs until October 1 and can be signed at https://petition.parliament.uk/petitions/716686

The Cricketers Opens Its Doors For A New Innings With Croeso

A Cardiff pubco is hoping to bowl customers – and a certain legendary chef – over with its fresh new look and great food and drink offering

The Cricketers opens its doors this Saturday (September 13th) for the first time since being taken over by Cardiff pubco Croeso Pubs.

And legendary TV chef Marco Pierre White has wished the whole team luck as they take on their ninth venture, saying he hopes to visit the much-loved pub very soon.

Marco, who was the youngest chef to earn three Michelin stars and earned the title of Britain’s first celebrity chef, said in his message to his friend Croeso’s executive chef Jamie Newman: “I apologise that I won’t be able to make the opening of The Cricketers but what I would like to say is that I wish you well and wish your team well and everybody who supports you to have a wonderful evening. I’m looking forward to coming to The Cricketers very soon.”

The Pontcanna venue, just a stone’s throw away from Glamorgan County Cricket Club at Sophia Gardens,

has had a new lease of life breathed into it by its new owners Croeso Pubs, which already runs eight venues in and around Cardiff.

Croeso Pubs, whose city centre venues include The Philharmonic, Blue Bell and Brewhouse, took over the lease of the Cathedral Road pub on July 31st. Since then, its team has been working hard to give the venue a spruce up before opening its doors again to the public this weekend.

Croeso Pubs area director, Michael Haygarth, said: “The Cricketers has always been a much-loved spot in Pontcanna, and we’re excited to be giving it a fresh start under Croeso management.

“We’ve taken great care to preserve the character of this iconic venue while introducing a new look and feel that’s perfect for both regulars and new visitors alike. We’ve made sure The Cricketers is ready to shine again, with a refreshed look designed to stand up to Pontcanna’s busy social scene. From big match days to festive celebrations, we want this to be the go-to destination for great food, drink, and atmosphere.”

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.

Attracting & Keeping Customers: From First-time Visitor to Loyal Superfan

By Paul Wainwright, Design Director, Harrison

We live in a superficial world where businesses have seconds to create an impression. The market demands hyper-customisation and personalisation to the tenth degree, and yet trends come and go like the sands changing with the winds. Hospitality is at an all-time competitive high, and everyone is chasing the everreducing disposable income in a guest’s pocket.

When we look to retail, another space facing its own set of unique challenges, there are brands which have created a market based on superfans and the loyalty that comes with them. So, what lessons can those in hospitality learn and adapt?

WHAT

IS A

SUPERFAN,

AND WHAT SETS THEM APART FROM YOUR

STANDARD USER?

We have all seen the lines of people outside stores, eagerly waiting for the opportunity to get their hands on the newest drop from a brand (most of us haven’t heard of). People will travel miles to say, “I was first in line”, waiting in the wind and rain, and defending the brand with a level of ferocious loyalty that you wouldn’t see from your own family. This goes far beyond brand loyalty.

But what are the more commercial benefits of having this army of ‘superfans’?

Outside of one-off events, these consumers will be frequent ‘users’ of the brand, whether that means physical footfall into stores, or engagement online or through social media.

They tend to be higher average spenders and, unlike most of us, will passionately advocate for the brand to their social circle, forming the bed rock of your community following. Once they are a superfan, they are less costly to retain vs attracting a new customer. This all brings with it a revenue stability. Becoming the default choice is a sign of success.

SO, HOW DO WE CREATE THIS FAN BASE?

For hospitality brands, it starts with consistent quality, whether that be food, drink, service, or a combination

of all three. All the promotions in the world won’t buy you trust if you fail at the basics.

Then, it’s about thinking about which audience group could be quickly translated into superfans. For example, a hotel brand might look at sales teams. Those who travel for work tend to repeat where they stay. Why? Because they know that the bed will be comfortable, the rooms will be clean, and it will have all the amenities they need to ensure they will be fresh the next day.

Standards are, in theory, easier to maintain when running a single site. However, as businesses scale and grow to multi-sites, and onwards to global powerhouses, robust systems and training are key to preserving that single site quality and consistency.

Then it’s time to look beyond the transactional and start tapping into emotional resonance. Social media channels that give glimpses of ‘behind the brand’ outperform those that just show the finished product. It’s a simple theory but true: people engage with and connect with people, not a brand.

Then comes the added layers of personalisation. Owners need to ask: what feeling do we want our guests to take away from visiting us? Simple things like remembering names or regular orders create a personalised experience without having to adapt the menu.

TURNING EXPERIENCES INTO GROWTH ENGINES.

Now you have the base of a growing fanbase, it’s time to double down on engagement. Customers’ continued loyalty is directly connected to a business’ revenue growth. They are likely to spend more, and more frequently. Investing in maintaining that brand loyalty through marketing and personal outreach will boost their Customer Lifetime Value. They have a stronger ROI than new users, so it pays to support this as much as you can.

Superfans create a multiplier effect in their own way. They bring friends, create word-of-mouth and extend brand reach. For brands are looking to expand into new markets, superfans who have relocated create hype and drive anticipation, whether that’s in person or online. For those looking at expansion, loyal communities equal stable cash flow, which is what investors are looking for.

Loyalty isn’t a one-off campaign; it’s a culture that requires leadership buy-in and staff alignment, which means employing people who are superfans themselves. Whether you’re starting with one site or looking at international expansion, make loyalty your growth strategy from day one.

Ask yourself: If my top 10 regulars stopped coming tomorrow, how would my business be affected?

Greene King Launches New Loyalty Rewards Programme

Pubco and brewer Greene King is launching its first-ever pub loyalty rewards programme, offering customers guaranteed free food or drink rewards as part of a new in-app feature.

From 10 September, new customers who download the Greene King Pubs and Restaurants app, register and activate rewards can ‘Spin to Win’ to win prizes ranging from a free drink to a main meal worth up to £18.99.

The move comes as more than seven in ten Brits (71%) cite the cost of living as their biggest concern, according to research by Greene King. Despite this, more than a quarter (28%) still see eating and drinking out as their favourite “small treat.”

With 57% of pubgoers reporting they would actively seek out deals if eating out became more expensive, Spin to Win is designed to make pub trips feel even more rewarding.

To be in with a chance of winning, each new loyalty user gets one spin upon registering through the app, offering a fun and rewarding welcome

to the Greene King community.

The offer will be redeemable across six of Greene King’s most popular brands: Greene King Pubs, Belhaven Pubs, Flaming Grill, Chef & Brewer, Farmhouse Inns and Hungry Horse.

Kevin Hydes, Group Marketing Director at Greene King, commented: “Pubs are about creating feel-good moments, but we know many people are keeping a close eye on costs.

That’s why we’re always looking for ways to make visiting our pubs even more rewarding and to give back to our customers. With Spin to Win, we’re giving new customers a little something extra – a chance to enjoy a free treat on us, just for joining our loyalty programme.

“It’s about creating those feel-good moments that turn an ordinary visit into something memorable. Whether it’s a free drink after an autumnal walk, or a surprise meal upgrade when out with friends, we want our guests to feel like they’ve had a win whatever the occasion – because that’s what great pub experiences are all about.”

Cumbrian Hotel Relaunches After Multi-Million Pound Facelift

The Grange Hotel in Grange-over-Sands Cumbria, has relaunched following a multi-million-pound refurbishment which has seen a complete overhaul of the historic property.

Located in the Edwardian town of Grange-over-Sands on the southern Cumbrian coastline, the hotel has undergone an interior transformation taking inspiration from its heritage marrying Art Deco elegance with contemporary luxury.

Eagle eyed visitors will note that The Grange Hotel’s exterior shares similarities with the nearby Grange-over-Sands train station building. Both buildings share the same Italianate style and materials and were designed by the same architect – EG Paley, for the Furness Railway Company. These links will no doubt ensure the hotel’s popularity with railway enthusiasts.

Following the renovations, visitors to the hotel can expect 56 contemporary styled bedrooms, including multiple family rooms, dog friendly rooms and those aimed at couples seeking romantic escapes.

and

Gombos,

The Grange has always held a special place in the hearts of our local community and guests alike, and it has been a privilege to bring new

to such an iconic property. Our vision was to respect the hotel’s Edwardian heritage while creating a destination that feels both timeless and futurefacing. By marrying the glamour and elegance of Art Deco design with the comfort and sophistication of contemporary

Drinks Sales Growth Tracks Inflation In Solid August

On Premise suppliers and operators pulled close to real-terms growth in the first half of August, CGA by NIQ’s latest Daily Drinks Tracker shows.

Average sales in managed venues in the week to Saturday 16 August were 3.2% ahead of the equivalent week in 2024—only marginally short of the UK’s current rate of inflation of 3.8%, as measured by the Consumer Prices Index.

This result came on the back of a solid seven days to 9 August, when average sales were ahead by 2.4% year-on-year. It continues decent momentum for the On Premise after a return to modest increases in mid-July.

There was positive growth on ten of the 14 days of the first full fortnight of August, and it reached between 8% and 12% from Tuesday 12 to Thursday 14 August. This coincided with a period of hot weather, with temperatures hitting the early 30s in some parts of the country and consumers heading out to pubs and bars with outdoor spaces.

As is usually the case when the sun shines, Long Alcoholic Drinks (LAD) categories fared best in the warm conditions. Beer and cider sales were up 6% and 10% respectively year-on-year in the week to 16 August, after growth of 5% and 3% in the previous seven days. Soft drinks (up 2% and 4%) also had two weeks of increases. However, it was a negative fortnight for wine (down 5% and 9%) and spirits (down 0.4% and 2%), as consumers migrated to longer and more refreshing serves.

Rachel Weller, CGA by NIQ’s commercial lead, UK & Ireland, said: “It’s encouraging to see the On Premise edging back towards realterms year-on-year growth in drinks sales, and it is hopefully a sign of things to come in the Autumn—especially if good weather holds. Nevertheless, the trading environment remains challenging, and relentless increases in costs are making profit growth much harder for businesses to achieve.

Operators and suppliers will need to be resolutely focused on delivering both high quality and good value if they are to sustain growth through to the end of 2025.”

Major UK Study To Track AI Adoption In Independent Hotels

A landmark research initiative has been launched to assess and track how independent hotels across the UK are engaging with Artificial Intelligence (AI) – and to provide the sector with clear, practical routes to adoption.

The project is being led by Buell Hospitality in partnership with the Hospitality Industry Trust (HIT) Scotland, The Scottish Tourism Alliance (STA) and UK Hospitality, alongside sector specialists ForSight, Genoa Black, Huckleberry, and Heritage Hospitality Consulting.

SURVEYING OVER 20,000 INDEPENDENT HOTEL OWNERS AND OPERATORS, THE STUDY WILL EXPLORE:

• Current levels of AI understanding

• Adoption rates across different business functions

• Perceived barriers and opportunities

• The operational and commercial impact of AI where it is already in use The research will be repeated every six months, creating the first long-term benchmark of AI progress in the independent hotel sector. The inaugural findings will be published as The State of AI in Independent Hotels – UK 2025, with all respondents receiving a copy, including sector-wide trends and an “AI Maturity” benchmark.

Roddy Watt, CEO of Buell Hospitality, said: “Independent hotels often lack the resources and confidence to adopt new technologies at pace, yet AI is already transforming how our industry operates –and at an alarming rate. This research will provide a clear picture of where the sector stands, identify the quick wins, and help hoteliers take practical, profitable steps without losing the personal touch that defines independent hospitality.”

David Cochrane MBE, Chief Executive of HIT Scotland, added: “This initiative is about giving the industry the tools and knowledge it needs to compete effectively. The six-monthly tracking will let us measure progress and ensure support programmes are delivering real results.”

Marc Crothall MBE, CEO of the Scottish Tourism Alliance said: “The Scottish Tourism Alliance is pleased to support Buell Hospitality’s AI initiative, which has the potential to positively transform how tourism and hospitality businesses in Scotland operate. Embracing innovation will enhance efficiency, elevate the guest experience and strengthen competitiveness — all critical to driving sustainable growth across our sector.”

Leon Thompson, Executive Director – Scotland of UKHospitality, said: “AI offers exciting opportunities to boost productivity, enhance the guest experience, and improve margins. But we know that many independents are unsure where to start. This research will shine a light on the realities and help the whole sector make informed, confident decisions.”

Gen Z Is Redefining Restaurant MenusWhat It Means For Operators

By Oliver Addis, senior business development manager at Natural Innovations

It’s no secret that younger generations are influencing everything from retail to travel, but nowhere is their impact more visible than on the plate. Gen Z, now the fastest-growing consumer group in foodservice, is reshaping the way restaurants design their menus and source their ingredients.

This is a generation that views food not just as fuel, but as an expression of identity, values and culture. For them, what’s on the menu must align with their personal ethics, health goals and appetite for discovery.

This shift is creating a ripple effect across the industry, forcing operators to rethink everything from menu development to supply chains, and presenting both challenges and opportunities in how to serve this influential demographic.

THE RISE OF PLANTS

Gen Z consumers are acutely aware of the environmental impact of their choices. According to the latest figures, 40% are willing to pay more for sustainably sourced food. This willingness has given restaurants a clear signal: sustainability is no longer a “nice to have” - it’s a business imperative.

This means plant-led options are no longer confined to the fringes of the menu. With 30% of Gen Z actively choosing these dishes for health and ethical reasons, restaurants must consider how to make these options both accessible and appealing to mainstream diners.

Importantly, these dishes can’t feel like an afterthought; they need to rival traditional menu items in flavour, presentation and value. The increasing popularity of ingredients like corn ribs, pulled mushrooms, and cauliflower wings demonstrates how vegetables can take centre stage in a way that feels indulgent, satisfying and on-trend.

THE POPULARITY OF GLOBAL FLAVOURS

Gen Z is also the most globally connected generation yet. With the internet as their primary source of information, they can explore cultures from across the world instantly, right at their fingertips.

And their dining habits reflect this cultural openness. International cuisines are booming, with Korean food in particular experiencing a 23% increase in orders in 2024, contributing £3.5 billion to the UK economy. Meanwhile, a survey conducted at the end of last year revealed that Asian and European cuisines lead the way in popularity, with Indian and Middle Eastern flavours also enjoying strong interest.

As a result, more than 80% of UK consumers now purchase products from, or are inspired by, international dishes on a weekly or fortnightly basis. Ingredients once considered niche in the UK, such as kimchi and gochujang, are becoming pantry staples for consumers and professional chefs alike who are aiming to deliver the bold, authentic flavours.

For operators, this presents both a challenge and an opportunity: how to bring authentic global flavours to the menu without adding complexity to the kitchen. To meet this demand, innovative cooking techniques are increasing in popularity, enabling global flavours to stand out within dishes. Techniques such as pickling deliver bold flavour, vibrant colour and standout visual appeal, while roasting transforms ingredients into bold, flavourforward components through blended marinades, spice mixes and creative techniques.

BALANCING FLAVOUR WITH OPERATIONAL EFFICIENCY

Adapting to Gen Z’s preferences doesn’t have to mean overhauling an entire kitchen operation. In fact, the most successful restaurants are those that strike the right balance between innovation and simplicity, delivering on-trend flavours without adding unnecessary strain behind the scenes.

One effective approach is sourcing versatile, multi-purpose ingredients that can be used across several menu items. This not only streamlines prep work and reduces waste but also gives chefs the flexibility to experiment with exciting global flavours and plant-led options.

These ingredients can be cooked in a variety of ways, and used in multiple dishes across the menu, from chargrilling, which gives a bold, smoky flavour and a distinctive, fire-grilled finish, to blanching, which locks in colour, texture and quality for greens and complex grains.

This is where foodservice suppliers play a pivotal role. They work hand in hand with operators to identify ingredients that deliver freshness and bold flavour - all while supporting consistency, operational efficiency and minimising back-of-house complexity.

FUTURE-PROOFING YOUR MENU

The dining landscape is undergoing a generational shift, and it’s clear that Gen Z’s influence is here to stay. Their appetite for sustainable, plant-led options and globally inspired food isn’t a passing trend - it’s a blueprint for the future of foodservice.

Restaurants that embrace this shift now, by adapting menus and rethinking sourcing strategies, will not only appeal to Gen Z but also future-proof their offering in a competitive marketplace. Those who resist risk losing relevance as younger diners become the dominant force in foodservice.

For the industry as a whole, the message is clear: adapt to Gen Z’s tastes, or risk being left off the menu entirely. Gen Z’s dining habits aren’t just shaping today’s menus; they’re defining the future of foodservice. The restaurants that adapt now will win loyalty for decades to come.

Hoteliers To Connect With Next Generation Of Hospitality Talent

Bristol Hoteliers will host a special event next month to kickstart an education initiative which aims to partner businesses with local schools to inspire the next generation of industry talent.

The Bristol Hoteliers Association (BHA) is adopting the social value project model to help enhance the curriculum and provide students with valuable experiences of the workplace.

The launch event will take place on Thursday 2 October at the DoubleTree by Hilton Bristol City Centre.

General managers and HR teams from nine BHA hotels have been trained as ‘Hospitality Connect Ambassadors’.

The Careers Hub team from the West of England Combined Authority has been collaborating with the BHA and Hospitality Connect to advocate for local schools and nominate institutions for industry partnership.

The individual hotel-school partnerships will be announced at the launch event, where partners will be able to network and develop their wish list of activities.

Hospitality Connect provides a recommended programme of engagements that include visits to the venue, so that students can witness the breadth of opportunity and engage in both curriculum enhancement and careers education activities.

The schools involved will also have the opportunity for hoteliers to have encounters with the teacher and parental/carer communities to raise awareness of the true breadth of opportunities the hotelier world offers.

The idea for Hospitality Connect was born in Manchester during the winter of 2021, when recruitment within the industry was particularly challenging and there was a need to improve perceptions of the sector to a school-aged audience.

Its founder, Adrian Ellis, the 2022 Hotelier of the Year, developed the partnership model and introduced 10 members of Manchester Hoteliers Association to ten schools as a pilot, it has since developed into a pro-

being adopted by Associations across the UK.

With Bristol now coming on board, the initiative will operate in 18 regions in the UK, with more being planned during this academic year thanks to funding from Savoy Educational Trust.

BHA Chair Adam Flint said: “We’re thrilled to be bringing the Hospitality Connect model to the city and forging stronger-thanever partnerships with our local schools.

“We already enjoy close links with the City of Bristol College’s Hospitality Faculty, who will be guest speakers at our launch event, but are keen to reach a younger audience to spark their interest in our vibrant sector, which offers a wealth of long-term career opportunities and experiences.

“Recruitment continues to be a huge challenge for the hospitality sector in general, so creating these closer links with younger students will hopefully inspire them to consider career choices that had not occurred to them before.

“Then, drawing on the expertise and experience of BHA members, we hope to nurture the talent pipeline and inspire the next generation of enthusiastic and motivated hospitality teams.

“We’re excited to be part of this project to join hotels and schools together in meaningful partnerships which can only be good for the future of our industry.”

Laura Johnson, Hotels and Schools Liaison Manager for Hospitality Connect, said “It’s been wonderful to collaborate with both the Bristol Hotels Association and the West of England Combined Authority to plan a launch event, bringing together industry and school partners formally.

“The schools that will benefit from this initiative can look forward to their students being able to put their curriculum learning into context and have the opportunity to visit the hotels in groups to learn about the truth breadth of occupations this industry can offer.

“I hope the educators are excited to get involved and we cannot wait to meet them.”

ject

August Card Spending Grows By Just 0.5%

But Base Hospitality Sees A 2.5% Increase

Consumer card spending grew just 0.5 per cent year-on-year in August, down from 1.4 per cent in July and lower than the latest CPIH inflation rate of 4.2 per cent. Essential spend declined, however discretionary spend rose 2.0 per cent.

The overall hospitality and leisure category grew 2.5 per cent in August. The strongest performing subcategory was digital content & subscriptions, which climbed by 5.6 per cent, amid the success of animated film KPop Demon Hunters. Other streaming hits in the month included The Summer I Turned Pretty and Wednesday. Entertainment spending also rose, up 5.3 per cent year-on-year.

Confidence in the strength of the UK economy improved six percentage points month-on-month in August, rising to 28 per cent, while confidence in the European and global economy both hit 10-month highs, at 31 per cent and 28 per cent respectively. Confidence in household finances (73 per cent), was up both month-on-month, and year-on-year, from 72 per cent and 70 per cent respectively. One in five (18 per cent) said the base rate reduction eased their personal finance concerns, while fewer consumers said they were concerned about rising interest rates in August, down one percentage point to 62 per cent. Travel, which has emerged as one of the strongest performing non-essential categories post-COVID, grew 3.1 per cent in August. However, over half (54 per cent) of consumers say they are opting for an off-peak holiday in 2025, rising to 71 per cent among Gen Z. Of those travelling off-peak, two in five (38 per cent) actually prefer the so called “shoulder season”, while one in three (32 per cent) are booking trips during quieter times

to save money.

Consumers are also making use of AI tools to help cut costs. Of the one in three (34 per cent) using AI tools such as Chat GPT for planning, spending and budgeting, 27 per cent are doing so to plan holidays. Among this group, the top uses are creating itineraries (35 per cent), researching and choosing destinations (32 per cent) and translation (30 per cent), while 27 per cent are finding and comparing prices, discounts and deals with these tools.

Karen Johnson, Head of Retail at Barclays, said: “Encouragingly, confidence in household finances remained steady in August, suggesting that while the cost of living is still front of mind, consumers are learning to navigate the challenges and make the most of their budgets.

“It’s clear that the ‘lipstick effect’ is having an impact outside of beauty, with shoppers treating themselves to feel-good purchases for themselves and their homes. Similarly entertainment and travel continue to benefit from consumers’ appetite for fun and memorable experiences, with KPop Demon Hunters emerging as a big winner this summer.”

Jack Meaning, Chief UK Economist at Barclays, said: “It is great to see consumer confidence improve in August, and households feel the benefit of another Bank of England rate cut. However, the outlook for the rest of the year remains subdued, particularly as Budget speculation is likely to add to uncertainty for both households and businesses. In our view, it will take further interest rate cuts to provide the economy with a sustained boost.”

CAMRA Axes Great British Beer Festival as Financial Pressures Mount

The Campaign for Real Ale (CAMRA) has taken the drastic step of cancelling its flagship Great British Beer Festival for 2025, marking the first time in nearly five decades that the event will not take place.

The real ale advocacy group, which boasts 145,000 members nationwide, announced the shock decision alongside plans for a comprehensive financial restructuring programme designed to address what officials describe as serious budget shortfalls.

CAMRA Chair Ash Corbett-Collins confirmed that both the summer Great British Beer Festival and its winter counterpart have been scrapped as the organisation grapples with mounting operational costs and declining visitor numbers.

The cancellation follows disappointing attendance figures at this year’s festivals, which failed to generate sufficient revenue to offset rising venue hire costs, volunteer accommodation expenses, and general operational overheads. The resulting “substantial loss” has forced CAMRA’s leadership to reassess the viability of its largest public-facing events.

“We are conducting a thorough analysis of why these events generated losses and extracting key learnings for future planning,” Corbett-Collins explained. “A comprehensive evaluation of all CAMRA festivals is now underway to mitigate further financial risks.”

The decision represents a significant shift for an organisation that has championed traditional brewing methods and beer culture since the 1970s. The Great British Beer Festival, which debuted in 1977, has traditionally served as both a showcase for independent brewers and a major revenue generator for the campaign group.

Chestnut Appoints Charley O’Toole

as Chief of Staff to Champion it’s

People-First Culture

Chestnut, the East of England based hospitality group, have announced the appointment of Charley O’Toole as Chief of Staff. A new role created to strengthen leadership, support management teams and drive a people-focused culture.

Charley’s understanding of Chestnut’s hospitality operations, combined with her proven track record in people development, makes her an ideal leader to help guide the business through the next stage in the Group’s evolution.

As Chief of Staff, Charley will lead the organisational design to align with the Group’s strategic vision, develop and coordinate the execution of its three-year goals and ensure seamless communication of strategic direction across the business.

Philip Turner, CEO and Founder of Chestnut, commented: “Charley has already been instrumental in

shaping our people strategy, and this new role will see her extend her leadership to ensure our growth plans are successfully delivered. At a time when our sector faces significant challenges, we are doubling down on our commitment to our people. They are the foundation of Chestnut, and Charley’s new role will ensure our teams are fully supported as we continue to expand.”

Charley O’Toole added: “Hospitality is about people – our teams, our guests and our communities. I am excited to take on this role at an important moment for Chestnut and my focus will be on ensuring our people feel valued, supported, and empowered as we deliver our strategic ambitions. Hospitality is an industry that that thrives on people – building a culture where people remain the front of this is vital to our growth.”

“Our future operations will necessarily be more streamlined,” Corbett-Collins acknowledged. “While regrettable, we must discontinue peripheral activities and concentrate resources on our fundamental mission.”

The organisation faces dual pressures from stagnant membership growth and escalating costs across its operations. Industry observers suggest these challenges reflect broader issues facing traditional trade associations as consumer habits evolve and operational expenses continue rising.

Jeremy Clarkson Highlights Industry Pressures as Cotswolds Venue Faces Multiple Setbacks

Jeremy Clarkson has spoken candidly about the operational difficulties facing his Cotswolds public house, revealing significant financial losses and customer-related incidents that underscore broader challenges within the hospitality sector.

Clarkson used the column to discuss the various problems his team at the pub have encountered over the last year including rowdy customers, toilet problems and taxes on publicans declaring running a pub is “harder than anything. Even farming.”

The television personality, who opened The Farmer’s Dog in the Cotswolds in 2023, has disclosed that the establishment recently fell victim to cybercriminals, resulting in substantial financial losses.

In his column for The Sunday Times newspaper, he wrote: “We were hacked at the Farmer’s Dog last week and swindled out of £27,000.”

The revelation comes as part of a broader discussion about the complexities of operating a licensed premises, with Clarkson describing the hospitality business as presenting greater challenges than his previous agricultural ventures.

The pub, which featured prominently in his television series documenting rural business operations, has encountered a range of operational difficulties since opening.

Among the issues highlighted were incidents involving customer behaviour, including disputes between patrons and various health and safety incidents. The establishment has also faced regulatory compliance costs,

with building safety requirements reportedly demanding significant capital investment in fire safety infrastructure.

Clarkson drew attention to what he described as fraudulent claims from customers, including instances where establishments face compensation demands based on disputed service issues.

He noted the importance of security systems in protecting venues against such claims, highlighting how surveillance equipment had proven valuable in one particular case.

The venue has also experienced theft of commercial kitchen supplies, reflecting a broader issue affecting hospitality businesses across the sector.

Additionally, maintenance challenges in customer facilities have created ongoing operational burdens for staff.

Infrastructure compliance has emerged as a particular concern, with fire safety modifications potentially requiring investment of approximately £1 million according to Clarkson’s account. Such regulatory requirements represent significant financial pressures for independent operators in the current economic climate.

The comments reflect growing concerns within the licensed trade about operational sustainability, with industry figures regularly citing regulatory burden, taxation levels, and operational costs as key challenges.

Recent sector data indicates that pub closures continue across the UK, with various economic and regulatory pressures cited as contributing factors.

Plans To Transform Iconic Riverside Custom House Approved

Jastar Capital has announced that the planning application for the sensitive refurbishment and redevelopment of the Grade I listed Custom House on Lower Thames Street in the City of London) has been approved by the City of London’s Planning Applications SubCommittee.

The plans will restore the historic Custom House, transforming it into a high-quality, 179-bed hotel with extensive restaurants and bars, one of the City’s best event venues, a leading spa and riverside terraces and a new public quayside with 160 metres of direct river frontage.

Jay Matharu of Jastar Capital said: “We are delighted that the City of London Corporation has approved our plans to transform Custom House into a high-quality hotel, opening up this important part of the Thames riverside. Custom House has a unique and storied history in the City, and we are excited to see it once again become a vibrant part of the riverfront, open for everyone to enjoy. We are grateful to the City of London Corporation and to all the stakeholders who have worked with us to help shape the future of this historic landmark.”

AMONGST THE KEY FEATURES OF THE APPLICATION ARE:

• A 179-bedroom hotel with a wide range of rooms and suites

• Restaurants and bars in the historic King’s Warehouse

• The refurbishment of the Long Room to provide one of the biggest and best event spaces in London with views over the river

• A leading spa with a 25m pool, sauna and steam in the vaulted basement

• An inclusive cultural programme with heritage displays in the Kings Warehouse and Galleries, a community engagement space, curated library and guided heritage tours

• New public open space on the riverside with high quality landscaping. The plans will remove harmful modern interventions, achieve a car-free development and incorporate measures to reduce environmental impact, targeting BREEAM Excellent.

Throughout, the plans have been carefully tailored to preserve the Grade I Listed Custom House, as well as the Grade II* Listed River Wall, Stairs, and Cranes along Custom House Quay, and respecting the neighbouring Eastcheap Conservation Area and Old Billingsgate Market. Since 2023, the proposals have evolved through extensive engagement and consultation with officers at CoLC, key heritage stakeholders including Historic England, The Georgian Group, SAVE, LAMAS and CoLAG, many former Customs Officers and the local community and stakeholders.

Tom Foxall, Regional Director at Historic England, said: “Custom House has long been a sleeping giant of a building, its potential as a new destination for London lying untapped. We’ve worked closely with the applicants and the City of London Corporation to get these plans just right. The decision to approve the proposals will enable a really exciting transformation of one of London’s most impressive Georgian buildings, giving it a new lease of life while also respecting its significance as a Grade I listed building. The opening up of the riverside and creation of a new public space is particularly welcome, and something we have encouraged for some time. We think this scheme has the potential to secure the future of an extraordinary building, introduce its grandeur to new audiences, and reenergise this part of the Thames.”

AEL Outdoor Solutions: Outdoor Spaces That Keep Customers

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

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.

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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, allweather trading spaces.

Tube Strikes Cause Major Disruption to London’s Hospitality as Bookings Plummet by 67%

London’s hospitality sector has been badly affected this week as London has seen five consecutive days of strikes across the London Underground and the Docklands Light Railway.

As travel chaos continues for commuters, locals and visitors, searches for ‘when is the tube strike finishing’ have surged by 450%.

With the strikes expected to end today, Access Hospitality has analysed data from hospitality discovery platform, DesignMyNight, and revealed a staggering 67% drop in bookings for venues across London during the strike period.

LONDON BOOKINGS PLUMMETED BY OVER TWO-THIRDS

Analysing booking data from the 8th to the 11th of September, Access Hospitality has revealed that bookings for the London hospitality industry dropped by 67% compared to the previous week.

The most pronounced impact occurred on Monday, September 8th 2025, the first day of the tube strikes, when bookings dropped by 62% overnight.

Access Hospitality has noted that this figure is 50% below the weekly average for bookings, emphasising a sharp decline in consumer behaviour as the transport disruptions began.

WALK-INS HAVE FALLEN BY ALMOST 69% AS SPONTANEOUS VISITS DROP

In the past week, tube strikes have impacted the social behaviours of Londoners as walk-ins have plummeted by 68.7% throughout the strike period.

CUSTOMER CANCELLATIONS SURGE BY OVER 50%

With widespread disruptions throughout the city, Londoners are opting to stay close to home as cancella-

tions surged by over half as a result of travel uncertainty.

With more customers cancelling their bookings as a result of the tube strikes, the hospitality industry has seen a sharp decrease of 54% in noshows compared to data collected from the previous week.

Leighanne Bent, Marketing Manager, reveals, “The data paints a clear picture: when London’s transport network grinds to a halt, so does its social scene.

Bars and restaurants rely heavily on footfall and last-minute bookings –both of which were severely impacted.”

Michael Kill, CEO of the Night Time Industries Association, said: “Since 2022, rail and tube strikes have cost the UK’s night time economy billions in lost revenue, with forecasts indicating a further £150 million could be lost during this week’s strike period alone. This devastating projection comes at a point when the sector is relying heavily on consistent week-to-week trade to stay afloat.

Consumer confidence in transport is already at an all-time low, with many people no longer assured that they can travel safely and reliably at night.

Recent research by Obsurvant highlights that for 18–30 year olds in particular, the guarantee of getting home safely is a fundamental condition for staying out later. Without that confidence, people choose to stay closer to home, cut nights short, or not go out at all.

The impact is clear: major events have been disrupted, footfall across towns and cities has fallen, and pubs, clubs, restaurants, hotels and theatres are seeing significant declines in trade. At a time when rising costs are already squeezing operators, ongoing transport disruption is compounding the pressure further.

As the government reshuffle takes shape, we hope to see fresh momentum in driving meaningful support for our sector. Without reliable transport services and targeted backing, we risk stifling growth, losing audiences, and undermining the vibrancy of our nightlife.”

Role Model Welsh Apprentice Gabi To Cook Against Europe’s Best In Denmark

A 20-year-old Mid Wales chef, who this week aims to outcook rivals from across Europe, has been described as a role model for Welsh apprentices. Gabi Wilson, from Rhayader, will represent Team UK in the cooking competition at EuroSkills Herning in Denmark from in the latest chapter of a remarkable culinary learning journey.

She is one of seven Welsh competitors out of a team of 19 representing Team UK in 17 different skills at the European competition, which has attracted 600 competitors.

The talented young chef, who works at Chapters, a Green Michelin star restaurant in Hay-on-Wye, was selected for Team UK following her success in national skills competitions.

Lisa Mytton, strategic director of the National Training Federation for Wales, of which Cambrian Training Company is a member, says apprenticeship providers in Wales will be right behind Gabi.

“From graduating with an Apprenticeship in Professional Cookery to being selected to represent Team UK at EuroSkills Herning 2025, Gabi’s journey is a testament to talent, tenacity and the power of learning in the workplace,” she added. “She’s a role model for other Welsh apprentices.

“We wish her every success and hope her culinary skills shine for the rest of Europe to see. Hopefully, Gabi will inspire more Welsh apprentices, employers and training providers to recognise the value and benefits of national, European and world skills competitions.”

Gabi already has a national title on her CV – she was the first winner of the Green Chef Challenge at the Welsh International Culinary Championships in 2024 whilst working with and learning from vastly experienced chefs at Chartists 1770 at The Trewythen, Llanidloes.

She credits her “amazing” apprenticeships with helping to build her confidence and skills. “It’s a great way to develop your skills in a live environment,” she said.

“My advice to anyone wishing to become a chef is to opt for an apprenticeship at a place where there are skilled professionals because you will always learn from the best. It’s a recipe for success.

“I want to learn a wide range of skills before possibly specialising in patisserie. In the future, I would also like to travel and do stages at different restaurants to learn from other chefs.”

Paul Evans, Inspiring Skills Excellence in Wales project director, said it’s a “brilliant” achievement for Gabi and the six other Welsh members to be selected for Team UK for EuroSkills, the skills Olympics for Europe.

“Hopefully, she is on the road to Shanghai but she is not guaranteed to go, as she will face competition from other chefs for a place in Team UK. By competing at EuroSkills, I hope she inspires more young people in Wales to consider cooking as a career pathway.

“This is the Skills Olympics for Europe and an opportunity for the Welsh members of Team UK to benchmark the quality of education within our country.”

CLEAN Do The Workwear, So You Can Do The Work

CLEAN Linen & Workwear are one of the UK's most trusted laundry companies. They supply tailored workwear solutions provided by real people. Their comprehensive laundry network means they can service customers throughout England and Wales, providing chefswear, workwear and linen rental services. Whether you operate from a single-site hotel, pub or restaurant or have multiple locations, CLEAN can tailor a workwear rental solution to suit your business requirements. They offer various uniform options to support the entire kitchen brigade, from Executive Chefs to Kitchen Porters. With their workwear rental service, you can say goodbye to the hassle of purchasing, storing, and maintaining chef and kitchen uniforms. Instead, enjoy the convenience of a hassle-free rental system that provides freshly laundered garments whenever your team need them. By renting with CLEAN, you can avoid upfront purchase costs, spread the payments over your contract, and ensure quality and care with every wash. Delivery is free, and there

no hidden charges; contracts even include repairs. Each item of

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

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

To find out more:

75% Of Publicans Want To Spend More Time With Their Customers

As new research highlights the time pressures landlords are under, HEINEKEN Smartdispense®, Jodie Kidd, and Merlin Griffiths join forces to offer three landlords the chance to win a £10k prize package, designed to give them some time back.

• 88% of publicans say that the time they spend with their customers is the most value for their business

• Over a third (36%) of publicans and their team spend 6 hours or more each week on cellar management

• Publicans spend on average £160 a week on cellar management New research from HEINEKEN SmartDispense® reveals that over a third of publicans (36%) and their teams are spending six hours or more each week on cellar management, costing them on average £160 weekly.

This significant time and financial investment detract from what publicans themselves value most, time spent with their customers.

A resounding 88% of publicans state that personally spending time with their customers is the most impactful way for them to spend time for their business[6] and 75% of them want to spend more time with guests. And this customer-facing role is vital, with 87% of publicans believing it is very important that their pub is at the heart of their local community. This is echoed by consumers, with 98% of Brits viewing their local as a cornerstone of the community.

Following the launch of the final episode of vodcast series, Three Landlords Walk into a Bar, where publican and former model Jodie Kidd and on-screen barman Merlin Griffiths speak to inspiring landlords from across the country, HEINEKEN SmartDispense® has launched a new competition to give three landlords a prize package worth over £10k each to help them do more of what they do best.

James Woodman, SmartDispense® Director, commented: “Our latest SmartDispense® insight shows publicans see huge value in being front and centre of their businesses engaging with their customers and community, however the wider pressures of running a business are preventing them from spending time where they have the most impact.

“With this campaign we want to showcase how publicans can not only deliver excellent quality in their draught beer and cider offer but also give them time back to focus on their customers. We know how hard pub operators work and how important publicans are to their consumers, so with this competition we wanted to give something back to incredible landlords.”

The new competition from HEINEKE SmartDispense® seeks to empower publicans to reclaim their time, save on costs, and focus on what matters most—their customers and their community.

The £10,000 prize package that will be won by publicans in September, October and November includes:

• A year free of draught dispense technology SmartDispense®

• Four free Kegs of Beer or Cider

• Installation of a new T-bar dispense system

• Perfect pour training

For more information on HEINEKEN SmartDispense® and to enter the competition, click here.

Stonegate Group Raise £80,000 For LGBTQ+ Homelessness Charity Stonewall Housing

Stonegate Group has raised £80,000 for Stonewall Housing, the UK’s leading charity for LGBTQ+ people who are homeless or living in unsafe environments.

Since the partnership began in January 2022, Stonegate has supported Stonewall Housing through Pride campaigns, special events, and venue-led fundraising, as well as through sales of Polari and Rainbow Pilsner beers in its LGBTQ+ venues, with a portion of proceeds going directly to the charity.

Pride Month 2025 played a key role in this fundraising effort, with £11,922.20 raised through special Pride drinks activations alone.

This included £10,000 from Heineken sales, £1,362.20 from Rainbow Pilsner and Portobello Polari (with 10p from every pint donated to Stonewall Housing all year), and £560 from Be At One’s Pride-themed ‘Matcha Matcha Man’ cocktail, which donated 50p from each sale in June. Across the year so far, sales of Rainbow Pilsner and Portobello Polari have generated over £8,488.90 towards the total.

Pride celebrations also drove a significant uplift in key cities, with Manchester, Brighton and London seeing the strongest increases in trade in Stonegate venues during Pride weekends.

This fundraising reflects Stonegate’s wider ‘Serving with Pride’ campaign – an initiative to create safe, welcoming, and inclusive spaces across its venues, while championing the LGBTQ+ community year-round. Through themed drinks, Pride events, and visible allyship in venues, ‘Serving with Pride’ highlights Stonegate’s commitment to inclusivity and helps connect people with vital support services like Stonewall Housing.

The money raised so far has had a direct and meaningful impact, helping Stonewall Housing support nearly 4,000 LGBTQ+ people a year who are facing or experiencing homelessness. The funding has contributed to

Sir Woofchester’s - Canine Hospitality

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keeping the charity’s national housing advice line running, strengthening its casework services, and enabling faster responses to urgent referrals.

Claire Linacre Hilton, Director of Development at Stonewall Housing, said: “Stonegate’s support has had a powerful and tangible impact. Their fundraising and national visibility through its network of pubs, bars and venues have enabled us to reach thousands of LGBTQ+ people facing or experiencing homelessness, and to keep vital services running at a time of unprecedented demand. It’s a partnership grounded in shared purpose, and we’re proud of what we’ve achieved together – with real ambition for what comes next.”

The partnership provides vital visibility in Stonegate’s LGBTQ+ venues, signposting those in crisis towards Stonewall Housing’s support. From posters and calendars to Pride activations, this visibility has proved lifesaving for people who may not otherwise have known where to turn.

Liam Martyn, Area Manager for Stonegate Group’s LGBTQ+ venues, said: “We’re incredibly proud of the partnership with Stonewall Housing and everything it represents. Our teams and guests get behind the fundraising with real passion, and the difference it makes is clear. We’re excited to keep building on this success and to continue raising awareness and funds for such an important cause.”

Claire continued: “Partnerships like this one are vital because LGBTQ+ homelessness is still far too hidden and that invisibility can be dangerous. Through its venues and campaigns, Stonegate is helping us reach people who might never have heard of us otherwise, while also raising the funds that keep our services running. We’re facing soaring demand and rising costs across the housing and homelessness sector, so support like this allows us to respond quickly and flexibly, and to grow our reach beyond London to meet need across the UK.”

DOGFRIENDLY BENEFITS

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

• Increased average customer spend

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• Link to other initiatives – charityfundraisers, online competitions

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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

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Licensed Trade Charity Announces First Partners For Its Newly Re-Launched Employee Assistance Programme

The Licensed Trade Charity (LTC) has announced the launch of a newly enhanced EAP provision for businesses working in licensed hospitality, with Anglian Country Inns, Beautiful Pubs and JW Lees the first to partner with the charity on this service.

The newly launched EAP provision from the leading industry charity is free to access for businesses in the sector, with the LTC asking partners to consider making a donation and spreading the word about the charities work, if they find the service valuable.

Delivered in partnership with accredited EAP provider CIC, the EAP service will expand access to vital support for thousands of people across the hospitality sector. The programme provides access to market leading services and a team of registered clinicians, as well as access to the new LTC Wellbeing Platform featuring over 6,500 videos, wellbeing guides, podcasts, live chat and more.

It also features the Benefit Hub, giving employees access to hundreds of discounts and offers to help their money go further.

Joby Mortimer, Director of Charity Operations at LTC, said: “Hospitality is a fantastic industry but it is also one of the toughest. Long hours, high expectations and emotional pressures can make life demanding. Our goal is to make sure every person in licensed hospitality knows there is a safety net in place. These partnerships with Anglian Country Inns, Avani Solutions, Beautiful Pubs and JW Lees mean thousands more people will have easy access to the right support at the right time. We want to build a culture where wellbeing is central to how our industry cares for its people. Together we can transform lives and unleash potential”

Recent research conducted by KAM for LTC shows that 72% of people working in pubs, bars and breweries have faced challenges in the past 12 months. With more than one million people employed in the sector, this reinforces how crucial it is to make support easy to access and stigma-free.

Lee Reeves, Head of People at JW Lees said: “Mental health awareness is a real priority for us. This year we trained staff to become Mental Health Champions and supported Mental Health Awareness Week with daily updates as part of our wellbeing focus. Partnering with LTC means every team member will have expert support when they need it most, whether that is emotional, financial or practical help.”

Sam Hagger, Founder and MD, at The Beautiful Pubs Collective said: “We have proudly grown our team retention rates while ensuring sustainable pay, work life balance and a values driven culture where everyone feels they belong and are recognised. Working with LTC reinforces that commitment and gives our teams practical access to emotional and wellbeing support when life presents challenges.”

Will Chew, Head of People and Culture at Anglian Country Inns, said: “At Anglican Country Inns we focus on family support, strong training, wellbeing at work and positive development opportunities through our Shinning Stars and Rising Stars initiatives and other learning programmes.

Joining forces with LTC means our teams have access to free, confidential, expert support at any time whether it is emotional guidance, money worries or simply someone to talk to.”

Amazing Grace to Open New Live Music Bar and Restaurant in Canary Wharf, Launching October 2025

Amazing Grace has announced the upcoming opening of its newest location in Canary Wharf, a dynamic new live music bar and restaurant set to launch on 25th October 2025. This highly anticipated flagship location builds on the success of its first site in London Bridge and marks a bold new chapter for the brand.

A project by KG Hospitality, the team behind some of London’s most vibrant food, drink, and cultural venues, this new site continues their mission to create unforgettable experiences that bring people together through music, hospitality, and atmosphere. Located at 12 Bank Street, Amazing Grace Canary Wharf will sit within a 65,000 sq ft hospitality and leisure hub at the heart of one of London’s most vibrant districts. The venue will boast over 450 covers and an iconic waterfront terrace overlooking Eden Dock, an innovative green-blue space designed to enhance biodiversity in Canary Wharf.

to expand our vision. We’re excited to bring our unique blend of entertainment and hospitality to this thriving community and continue building on the energy and passion that have defined us from the start.”

Stuart Fyfe, MD for retail, leisure & hospitality at Canary Wharf Group, added: “Amazing Grace will be a fantastic addition to Canary Wharf bringing live music and giving customers another great reason to visit Canary Wharf. Building on the success of their first venue in London Bridge this new purpose-built flagship will be in a different league, with a stunning fitout and is certain to attract music lovers from far and near. The Wharf is a vibrant seven-day destination with a diverse offering for all those who work, live, and visit and our footfall figures year to date are already 5% ahead of our record-breaking year in 2024.”

“When we opened our London Bridge site, we set out to create something special, combining vibrant live music with exceptional food and drink. The response has been overwhelming, and opening our second site in Canary Wharf is a true testament to that success,” said Vineet Kalra, Managing Director of KG Hospitality. Known for its fusion of live music, exceptional hospitality, and elevated food and drink, Amazing Grace has become a fixture in London’s late-night and cultural scene. The new Canary Wharf location will bring this energy to a purpose-built space with a full stage, central bar, and integrated AV systems, perfect for unforgettable nights out.

Ricardo Guimarães, Managing Director of KG Hospitality, added: “Canary Wharf is the perfect stage for us

The venue will carry over Amazing Grace’s signature live programming, from “See You Next Tuesday” acoustic nights with signature bao buns, and “Live from the Altar” midweek cocktail sessions with Live Band Karaoke, to “Fall From Grace” Thursdays, featuring live bands and DJ’s, “Out of Office” Fridays and “Take Me to Church” Saturdays, bringing big sounds and sold-out energy to the dockside until 3:00am on select nights. New to the Canary Wharf lineup will be the gloriously decadent Sinful Cabaret.

With a semi-private mezzanine for balcony views and intimate gatherings, as well as a flexible bar layout, Amazing Grace Canary Wharf is set to be the go-to destination for after-work drinks, late-night entertainment, and high-energy weekend parties. A limited number of private hire opportunities will also be available for those looking to host standout celebrations in a hospitality-led setting.

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

The UK hospitality sector delivered a mixed picture in August, according to the latest Oxford Market Watch from The Oxford Partnership. Consumers are showing strong appetite for premium drinks and are spending longer in venues, but structural pressures continue to weigh heavily on the market, with outlet closures accelerating in some regions.

The report highlights that while dwell times rose sharply, up +12.5% year-onyear in the latest four weeks, occupancy slipped, suggesting that although people are making more of each occasion, fewer customers are coming through the doors. London and the South East showed resilience, helped by tourism and a premium mix of venues, whereas Scotland endured the steepest outlet decline, down -3.0% year-to-date.

On spending, the divides are increasingly stark. The South West led the way on drinks, with spend per head up +13.7% year-to-date, and the West Midlands saw a short-term surge of +7.3% in the last four weeks. Scotland also outperformed on food, up +16.7% year-to-date. At the other end of the spectrum, Northern Ireland cut back sharply on drinks -5.7% MAT, while the North East recorded double-digit declines in food spend. Even London saw softness in food, down -2.3% in the most recent four weeks, underlining the pressure on dining occasions.

Category performance continued to polarise. Premium Lager (+1.7pp) and World Lager (+3.9pp) both gained

share in the latest four weeks, with Stout surging (+14.0pp). In contrast, Core Lager and World 4% styles both slipped (-6.4pp), alongside Ale and Craft. Cider was mixed, slightly down in the short term but broadly stable across longer timeframes.

The August Bank Holiday provided a lift for the trade, with sales up +3.4% on a typical summer weekend. No/Low alcohol (+15.9%) and Cider (+10.1%) were the standout winners, while Premium and World Lagers also enjoyed strong uplifts, reflecting the willingness of consumers to spend more on key social occasions.

Alison Jordan, CEO of The Oxford Partnership, commented: “August really underlined the polarisation in our sector. People are staying out longer and increasingly choosing premium options when they do, but that optimism is offset by a steady erosion of outlet numbers and uneven regional performance. The challenge for the trade is to balance value and premiumisation, keeping venues attractive for consumers under cost pressure, while capitalising on occasions where people are willing to spend more.”

The findings confirm that hospitality is now navigating a two-speed market, one where growth lies in catering to premium choices and new drinking occasions, while also tackling affordability challenges and the impact of ongoing closures.

ARC Inspirations Reveals First Look Of New Box

Piccadilly Venue Ahead Of Launch Next Month Premium Drinks Hold Firm as Venue Closures Deepen

Arc Inspirations has unveiled the first illustrations of its highly anticipated new venue, BOX Piccadilly, as it gears up to launch next month. This marks the group’s debut in the South of England, expanding its footprint beyond its 19 premium bars across the Midlands, the North and Scotland.

Opening late October, BOX Piccadilly is set to transform the central London sports bar offering. Backed by a £4 million investment, the venue – located on Shaftesbury Avenue - has been designed to deliver the ultimate destination to ‘Watch, Play and Party’, all under one roof.

Spread across three floors, the 7200ft venue has capacity for 550 guests with seating for 250. Sports fans can enjoy live coverage of all the popular events from morning until night, with the venue offering the highest number of screens showing sport in the West End.

As the official sports bar partner of the NFL in the UK, BOX Piccadilly will show the top American Football games, domestic and European, including UEFA Champions League, La Liga and Gaelic football. Global sports such as Formula 1 and huge boxing fights and rugby fixtures will also be shown, starting with Autumn Internationals 2025. Beyond watching sports, customers can dive into a range of high-tech competitive socialising games on the mezzanine level, including Electric Darts and Shuffleboard.

LittlePod's Product of the Month for

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).

Arc Inspirations Co-Founder and CEO, Martin Wolstencroft, said: “This is a huge moment for Arc Inspirations and the BOX brand. We’re really pleased to now be able to reveal the first images and offer a glimpse into what can be expected.

“BOX Piccadilly is more than just a place to watch sport - it's a fully immersive experience. Whether people visit to watch, party or simply soak up the atmosphere, we’ve created a space that delivers an unforgettable time.

“We've been working on this offering for a long time now and we are ready to bring BOX to London. We now can’t wait to open the doors.”

In addition to becoming London’s premier destination for live sports, games and partying, this first-class venue will boast curated menus including customisable smash burgers, Neapolitan pizza and kebab options, all at accessible price points and available until late on weekends. The drinks menu will provide a wide range of classic and innovative cocktails, as well as modern draught, craft beer and non-alcoholic options.

The new BOX Piccadilly will be the largest venue operated within the Arc Inspirations 20-strong portfolio, which also includes Manahatta and Banyan. The London launch marks a major milestone for the group, joining six other BOX locations in Leeds City Centre, Birmingham, Headingley, Nottingham, Sheffield and Manchester.

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 vanilla paste is super versatile: add a squeeze to porridge, yoghurt and coffee, rub into meats, make marinades for fish, and use to flavour all desserts and bakes.

• Described as 'a much-needed evolution for the kitchen', LittlePod's vanilla paste is used by home cooks, professional chefs and food manufacturers all over the world.

• LittlePod's popular natural vanilla paste in a tube is a kitchen store cupboard essential. Keep it in a cool place – not the fridge – and it will last for two years.

• Professional chefs love our vanilla paste. Jamie Raftery – aka The Holistic Chef –says, "Convenience, quality and affordability combined . . . it's a no-brainer."

• Our vanilla paste is kosher-certified, gluten-free and suitable for vegans. Seeking an alcohol-free alternative? We have just 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.

Finalists Announced For Asian Restaurants And Takeaway Awards (ARTA) 2025

Finalists have been unveiled for the annual Asian Restaurant and Takeaway Awards (ARTA), the most prestigious celebration of Pan Asian cuisine in the UK, which this year will be taking place on Monday 6th October 2025 at the London Hilton Park Lane.

ARTA 2025 will welcome a guest list of the nation’s most popular Asian restaurateurs alongside MPs, dignitaries and celebrities. The ceremony will be hosted by BBC journalist and broadcaster, Samantha Simmonds, and magician, Paul Martin.The finest Asian restaurants and takeaways from across the UK will come together in London in the hope of being recognised as the best restaurant in their region or nationally and honoured with a jewel in the crown of the UK Asian restaurant industry award sector.

This year, more than 1,300 restaurants and takeaways across the UK were put forward by diners and food enthusiasts, with a large share of entries submitted via ChefOnline; ARTA’s strategic partner and one of the country’s leading platforms linking customers to Asian dining establishments. With access to a nationwide customer base of over a million, ChefOnline played a key role in encouraging broad participation in the awards. The nomination process was further strengthened by robust social media engagement and supporting data, including Food Hygiene Ratings.

Speaking about the Asian Restaurant & Takeaway Awards 2025, Mohammed Munim, Founder Member and CEO of ARTA, said “Asian restaurants and takeaways have long played a vital role in the UK’s economy and culture. Their contribution through job creation, community impact, and culinary excellence, deserves to be

recognised. Especially in today’s challenging climate, ARTA is proud to champion their achievements and support their continued success. Every nominee is a testament to the industry’s resilience and we look forward to celebrating them on 6th October.”

Although the UK’s curry industry has been thriving post the pandemic and the BREXIT impact of increasing costs of ingredients, currently contributing £4.5 billion to the economy in 2025, up from £4.2 billion in 2024, recent changes to immigration rules introduced on 22nd July 2025 pose a significant threat to the industry’s future. Under the Home Office’s latest immigration reforms (Statement of Changes HC 997, 22 July 2025), chefs have been entirely removed from all three official hiring lists: the Shortage Occupation List, Temporary Shortage List and General Work Visa List. This move effectively restricts the recruitment of skilled chefs from the Indian Subcontinent, regardless of the salary offered, a big challenge to an industry where approximately 90% of kitchen staff are skilled workers from the Indian Subcontinent.

The curry sector was already facing acute labour shortages, with just 9,300 Skilled Worker Visas granted to the entire hospitality sector in 2023 and a staff turnover rate of 52% across hospitality. A 2024 survey by an industry trade publication, Spice Business, found that 88% of Asian restaurant owners were struggling to hire skilled chefs due to rising costs and visa hurdles. With the new immigration rules now in place, the situation has dramatically worsened with an estimated 30–35% of curry restaurants forced to reduce opening hours or close temporarily in the coming months due to staff shortages.

Premium Reds and the Power of the

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-

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.

it’s

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

Industry Investment and Innovation in Sustainability Highlighted to MPs at BBPA’s Brewing Green Reception

MPs saw firsthand how the industry is leading the way in sustainable innovation and investment as part of the British Beer and Pub Association’s Brewing Green event this week.

The event, on Tuesday, 9 September, hosted by Jacob Collier MP, highlighted investment across the sector’s supply chain and how this supports green growth, local jobs and resilient communities. Presentations from Heineken, PunchPubs, ABInBev, and Greene King were among a huge number of pubs and brewers from around the country, who proved how the industry is reducing its environmental footprint whilst pursuing sustainable innovation and growth. Collectively, the sector has played a direct role in tackling the impact of climate change, achieving a 70% reduction in brewing emissions since 1990. Some of the sector’s highlights include Heineken’s journey towards net zero carbon emissions across all major production sites. The company’s Manchester Brewery is testament to this target, with a £25m investment into a state-of-the-art heat pump network projected to significantly reduce carbon emissions.

ABInBev has made strides in improving water efficiency across brewing, packaging and cleaning; reducing evaporation rates by 50% and significantly cutting their volume of cleaning water and chemicals used.

Pub companies have also shown a keen interest in investing into the circular economy. Greene King has partnered with reusable packaging innovators Again across 22 of their pubs in the North West of England. The initiative aims to reduce the amount of single-use glass bottles by having empty bottles thoroughly cleaned and disinfected at a CleanCell operated by Again – meaning bottles can be reused multiple times.

Punch Pubs & Co used boiler upgrades and smart meters to improve the efficiency of their estate which not only reduces the environmental impact of their operations, but also saves money for their licensees.

The BBPA said the showcase demonstrated why Government must act to help the industry deliver growth and innovation in a sustainable way.

The BBPA is calling on Government to reduce the complexity and costs of the environmental regulatory framework, resource greater development of low carbon technologies through investment, release potential for carbon reduction and restore local resilience across the supply chain.

Emma McClarkin, CEO of the British Beer and Pub Association, said: "It’s inspiring to see the UK’s beer and pub sector leading the way in green innovation and investment, proving that sustainable brewing can go handin-hand with economic growth.

“This event showcased a clear commitment to green growth, but it’s also a timely reminder that these efforts need strong support- through policy, investment, and collaboration - if we’re to truly unlock their full potential. I commend the industry’s vision and urge continued backing to ensure a thriving, sustainable future.”

Jacob Collier, MP for Burton and Uttoxeter, said: “My constituency of Burton and Uttoxeter is the home of brewing, so I am delighted to be hosting British Beer and Pub Association’s Brewing Green event in Parliament.

Global Search Begins For IOH Best Hospitality Student Paper 2025

The Institute of Hospitality (IoH) has begun its search for the Best Hospitality Student Paper 2025 and is inviting students to submit a personal and reflective paper on the topic: ’My Passion for Hospitality.’ Now in its third year, this global competition is open to hospitality students and apprentices at undergraduate, postgraduate or vocational level. This year’s reflective theme is designed to encourage entrants to explore why they chose hospitality as a career path, share their vision for the future of the industry, and highlight how they see their own contribution as future hospitality leaders.

The winner will be announced live on stage at our flagship Passion4Hospitality (P4H) Future Leaders’ Conference, the largest free student, graduate and apprentice Careers Exhibition & Conference in the UK hospitality industry, which returns to Novotel London West on 10 November 2025.

ALONGSIDE RECEIVING ‘THE BEST STUDENT PAPER AWARD’ TROPHY, THE WINNING STUDENT WILL ALSO RECEIVE:

• An official certificate of achievement

• Publication of their paper in the global Institute of Hospitality Magazine

• A year’s IoH membership

• Tickets to IoH events (subject to availability)

• Social media recognition and global visibility

• An invitation to present an overview of their paper at an Institute event

If you’re a student or apprentice with a story to tell and a genuine passion for our industry, this is your chance for global recognition.

KEY DATES TO NOTE:

• 27 August 2025 – Launch of P4H Best Student Paper Award

• 9 am (BST), 25 October 2025 – Closing date for submissions

• 10 November 2025 – Winner revealed at P4H

All shortlisted entries will be notified in advance and will be invited to attend the P4H event at the Novotel London West, on 10th November 2025. The full student paper entry criteria and rules are here.

be submitted by email

UKHospitality Joins Scotch Whisky Industry’s Call For A Duty Freeze

Combined industry call comes as both sectors reveal huge job losses, leaving businesses vulnerable to global headwinds UKHospitality has backed the Scotch Whisky Association’s call for the UK Government to freeze alcohol duty in the upcoming Autumn Budget, saying that a duty freeze would “help to alleviate the pressures facing the hospitality supply chain.”

The comments, which come less than a month after UKHospitality revealed that almost half of all job losses since the last Budget were in hospitality, are in support of the Scotch Whisky industry’s push for the Chancellor to freeze spirits duty this Autumn. Both sectors say that a pledge for no further duty increases for the rest of the Parliamentary term would boost confidence that the UK Government is fighting the corner of businesses across the supply chain.

The Scotch Whisky industry recently revealed it has shed 1,000 jobs since the last Budget, 2.7% of all those directly employed by the sector. The SWA says that Excise duty, which has risen by 14% in just two years, is largely to blame for industry cuts, combined with global headwinds including tariffs in the US market. Scotch Whisky and other spirits face the highest tax burden of all alcohol categories, and the highest rate in the G7.

Mark Kent, Chief Executive of the Scotch Whisky Association said: “Our businesses are facing pressure like never before. Across Scotch Whisky production and hospitality, we’re seeing cuts to jobs and investment which are a result of challenges both at home and around the world. The government pledged to support our indus-

try, but distillers now face multiple barriers to doing business, making them uncompetitive and vulnerable to the impact of headwinds domestically and abroad.

“An Excise duty freeze is in the Chancellor’s gift to deliver – which would in turn give respite for businesses, and deliver Treasury revenue, which the government’s own figures show has flatlined since the first duty rise was confirmed.

“For Scotch Whisky producers, hospitality is crucial, and they know the importance of a warm welcome to Scotland’s national drink. We are united with the hospitality industry in our call for those words of support we heard from the Prime Minister during the election campaign to translate into urgent action in November’s Budget.”

Allen Simpson, Chief Executive of UKHospitality, said: “As we head towards the Budget, it’s clear that businesses across the supply chain need urgent support to survive. We’ve seen swathes of job losses across the hospitality sector, which is the backbone of the UK’s economy and wider society. We know hospitality’s disproportionate tax burden impacts the entire sector, from pubs and bars to distillers and other producers.

“That’s why we’re supporting the Scotch Whisky industry’s call for a long-term duty freeze, which would help to alleviate some of the pressures facing the hospitality supply chain.

“We hope the Chancellor will heed the warnings of our combined sectors in November’s Budget, and deliver on the UK Government’s promises of support while boosting economic benefit for the Treasury in return.”

Admiral Taverns Celebrates 100th 'Meet The Pro' Pool Evening

Admiral Taverns set to celebrate its 100th ‘Meet the Pro’ pool event at The Falcon in Hull on Thursday 25th September. The event will provide local pool teams with the opportunity to play against IPA pool professionals, Connor Jones and Clint Lanson.

The initiative was launched in 2022 across Admiral’s Leased & Tenanted and Proper Pubs estates to give customers the opportunity to play against a professional. In turn, this helps pubs drive footfall, and increase sales.

Admiral provides extensive support for participating pubs to ensure licensees have the tools they need to host a successful pool pro evening. This includes organising attendance from a professional pool player, POS materials, bespoke advice from the licensee’s Business Development Manager, a comprehensive guide on maximising the opportunity and, where necessary, investing in new or upgraded pool facilities.

Since launching the initiative, events have been held across Admiral’s estate with some fantastic feedback received from both licensees and customers. For example, The Six Bells in Kidlington secured enough signups to form three pool teams having previously struggled to form one as a result of hosting a pool pro evening.

Over in Farnborough, The Hawley Arms – following a £270,000 refurbishment – hosted a series of events that were so popular the pub hit maximum capacity. In addition, other pubs have used the evenings to further engage their communities by hosting competitions in advance of the main event to decide who will play against a professional.

Due to the ‘Meet the Pro’ evenings, pool facilities across Admiral’s estate have increased by 20%, highlighting the importance and popularity of hosting regular pub entertainment.

Chris Jowsey, CEO of Admiral Taverns, commented: “I am delighted that we will soon be celebrating our 100th ‘Meet the Pro’ pool event. Not only does it showcase the success of this fantastic initiative, but it also stands testament to the important role pubs play in community life.

Pubs are the cornerstone of their local areas, providing residents with thriving social hubs all year round, and it’s events like these that help publicans in their mission to bring people together. By equipping licensees and operators with the materials required to host their own ‘Meet the Pro’ events, we have enabled them to drive footfall and maximise community engagement throughout the year.

I’d like to give a special thanks to our Head of Machines here at Admiral, Tony Guy, who orchestrated the pool pro series and brought the events to life. Without him, none of this would have been possible. I’d also like to thank the fantastic licensees and operators that have hosted a pool pro event so far and for their continued efforts to bring their local communities together.”

Connor Jones, IPA Pool Pro, said: “Admiral’s pool exhibition nights are a pleasure to be a part of – I’m made to feel very welcome wherever we go! It’s also great to see the impact they have on the local community and the way these evenings bring people together. I feel honoured to be able to get involved in something so unique and special.”

Kerrie Whittingham, Licensee of The Hawley Arms, commented: “I’ve loved hosting our pool pro evenings over at The Hawley Arms and it’s been great to see how much the community enjoys them. I still can’t believe we managed to completely pack the pub out the very first time we held one! It’s a great initiative, backed by fantastic support from Admiral, and I look forward to organising another one soon.”

Sadiq Khan, Should Give Hospitality Businesses A

Rent And Rates Holiday To Weather Tube Strikes

The Mayor of London, Sadiq Khan, should give hospitality businesses a rent and rate holiday so they can weather the tube strikes, say leading audit, tax and business advisory firm, Blick Rothenberg.

Andrew Sanford, a Partner at the firm, said: “Many hospitality units are in Transport For London (TFL) property and Sadiq Khan should give them a rent and business rates holiday for the strike period if they are in affected postcodes.

He added: “The hospitality sector has been hit by rising Employers National Insurance Contributions (NIC), the cost-of-living crisis and increases in the living wage. It can ill afford a week of negligible footfall caused by these strikes without getting some form of support.” Andrew

Understanding Charity Partnerships for F&B Brands

Teaming up with a charity can be truly rewarding for any restaurant or food and beverage business.

By Mika Sudjarwo, Account Manager - PR & Events at Goho

Beyond the feel-good factor of giving back, it is also a powerful way to enhance your public profile, connect with your community and attract new customers.

But, like any partnership, it needs careful thought and planning to work well.

The advantages are numerous. A well-chosen charity collaboration can transform your business from just another place to eat into a community hub with a heart. This can be a huge differentiator in a crowded market. When customers know that a portion of their bill goes to a good cause, many are more likely to choose you over a competitor. This creates a sense of shared purpose and builds customer loyalty that is far more meaningful than any loyalty card scheme.

Take an example of ice cream vans partnering with children's hospitals on National Ice Cream Day. It was a simple idea, but the impact was enormous. The vans were selling ice cream and they were spreading joy with comfort to children and their families during a difficult time. This generated powerful and positive media coverage for the ice cream industry as a whole, creating a strong emotional connection with the public. It showed the human side of the businesses and demonstrated a genuine commitment to the community. There are potential pitfalls to be aware of though. A common mistake is to choose a charity purely for the public relations boost, and without a genuine connection to its cause. This can come across as insincere and even exploitative, which can damage your reputation rather than enhance it. Customers are very savvy and can spot a cynical marketing ploy a mile away.

Another challenge is ensuring that the partnership is fair and transparent. You need to be clear about how much money will be donated and how it will be collected. Any ambiguity can lead to distrust. You also need to manage the partnership properly, ensuring that both parties are getting what they need from the collaboration. A one-sided partnership is rarely successful in the long run.

So, how do you find the right charity to partner with?

The key is to find one that aligns with and tells the story of your brand. Think about your values, your ethos and what makes your business unique. If you run a local bakery, a collaboration with a local homeless shelter to provide bread and pastries could be a perfect fit. It is a natural extension of what you do and tells a story of your commitment to feeding your community.

If you are a cafe that sources its coffee from a particular region, you could partner with a charity that supports fair trade or sustainable farming in that area. This not only highlights your ethical sourcing but also shows a deep commitment to the people who produce your ingredients. The partnership becomes an authentic part of your brand narrative, not just an add-on.

To find these charities, start by looking within your local community. Ask your staff what causes they care about. Talk to your customers. Local charities are often the most impactful to collaborate with as they are directly connected to the people you serve. You can also use resources like the Charity Commission website to find registered charities in your area.

Once you have identified a potential partner, reach out to them with a clear proposal. Be specific about what you can offer and what you hope to achieve. A partnership could be as simple as donating a percentage of sales from a specific item or as ambitious as hosting a large fundraising event.

In the end, a successful charity partnership is about building a better business and a better community. You are creating a legacy of kindness that will resonate with your customers and your staff for years to come. When done with sincerity and integrity, it is a recipe for success that everyone can feel good about. We love partnering with charities at Goho and actively encourage our clients to make this a key part of their strategy.

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 client manager for specialist print solutions, Brother UK

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

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

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

Microvent In-line Carbon Vent Filter Now Has Some Big Brothers!

LeeSan announce five new (larger) additions of in-line Carbon Vent Filters to their highly successful and well proven Microvent Range.

The new, larger, in-line filters work well in situations where outdoor septic smells occur, these products eliminate and absorb offensive odours delivering freshly filtered air where it matters most - patios, gardens, parking areas or where they might affect neighbours or customers.

These filters are ideal where the septic gas odour (hydrogen sulphide or "sewer gas") is coming out of the plumbing vent pipes on the roof. They can also be fitted onto vents that are directly connected to septic tanks or holding tanks.

For many years now the MicroVent 11/2-inch filter has been the go-to option for odour eliminating tank venting. However, over the past few years, there has been an increasing demand for a similar product in larger sizes. In response to this, Leesan have introduced new 2-inch, 3-inch and 4-inch versions. They utilise activated charcoal to ensure that unpleasant odours from sewage tanks are swiftly neutralised. The carbon is made of high standard Taixia anthracite, processed through grinding, mixture, extrusion, carbonisation and steam activation etc. Due to the high mechanical hardness, highly developed porous structure and

huge specific surface area, it can be widely used in both gas-phase and fluid-phase purification and absorption, catalyst carriers.

The carbon granules are easily replaced. Frequency for this will depend on several factors. The main two being the amount of use that a toilet/tank has and the ambient temperature. Typically, this needs to be done yearly.

Details of the “Air Throughput” are:

ODOR2 - 2" In-line Charcoal Filter 9m3/hr

ODOR3 - 3" In-line Charcoal Filter 15m3/hr

ODOR3SV - 3" In-line Stack

ODOR4 - 4"

These units must be installed in-line vertically.

LeeSan’s Technical Director Karl Sutcliffe comments “These products offer a simple and effective solution to fix odours from sewage tanks. Providing they are fitted correctly and the carbon replaced when appropriate they are the perfect answer to this (otherwise rather nasty) problem. The new range can now cope with much larger airflows

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

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.

Williams Gives Aktar Islam “Complete Control” To Experiment Kitchen Equipment and Safety

Two Michelin-starred chef Aktar Islam pushes the possibilities of food ageing in pursuit of flavour with Williams meat ageing refrigerators

Opheem is the only two Michelin star restaurant in Birmingham, and one of just two Indian restaurants in the UK to achieve this. At its core, this level of fine dining demands a seamless synergy between quality ingredients, technique and personality. Aktar Islam, chef and proprietor of Opheem, explains it simply. “We’re in a business of flavour. Any process which we adopt has to be for that reason.”

The restaurant’s menu focuses on seasonal British produce but through the culinary practices, history and flavours of Indian cuisine. It combines classic approaches with modern techniques and aesthetics. For Aktar, Opheem’s marriage of cultures is emblematic of its setting, his home city of Birmingham.

“I think over the last sixty years one thing Birmingham has always been good at is adopting new cultures,” says Aktar. “The food scene here is incredible. To be part of that is really important to me.”

Although Birmingham also formed his upbringing and culinary roots, Aktar spent years working in restaurants in Argentina, renowned globally for its outstanding quality of beef. Unlike the UK, where beef is often dry-aged for 28 days before it is sold, much of Argentinian cuisine favours fresh, unaged cuts.

“For me personally dry ageing brings out the best in the beef,” says Aktar. “As a nation we’re renowned for it; it’s something I’ve been doing for years. We don’t do this process of dry-ageing for vanity or for the sake of doing it. There is a tangible benefit. When you get meat, fish or poultry that has been aged, it tends to intensify the flavour.”

Growth is at the heart of Opheem, having transformed its kitchen three times since its opening in May 2018. In light of this, and the importance of using dry-aged ingredients on the menu, Opheem recently purchased three Williams meat ageing refrigerators.

“I think the decision to install three Williams dry-agers into the kitchen is important. It’s very much part of the journey we’re on,” says Aktar.

Before installing the Williams meat ageing refrigerators, Opheem would often rely on its suppliers to dry-age its proteins. This had its limitations as the level of customisation required was not always possible. The team would often end up with “makeshift” dry agers, particularly when ageing fish. Upon installing the three Williams meat agers, all dry-ageing was able to move in-house.

“Now we dry-age all our proteins. We have control over the entire process.”

Of the three Williams meat ageing refrigerators currently installed, one is used for poultry, another for beef, and the third for fish. All require different conditions and so flexibility and control is essential. For Aktar, the Williams units allow for this.

While dry ageing brings out intense flavours, it can also transform the cooking of the ingredient in question. “With poultry we’ve found the skin is lovely and crisp by removing some of that moisture in the drying process. Same with fish, it really helps the marinades actually stay on the fish as opposed to dripping,” says Aktar.

Given the fish at Opheem tends to be chargrilled over charcoal, this has been vital at improving the cooking process and maximising the overall flavour and finish of the fish.

“With beef, we find we get a far better sear. That Maillard process, where we really build up layers of flavour, I find so much easier with a lovely dry-aged piece of beef.”

Of all the proteins Aktar currently dry-ages, beef is given the longest. "We’re getting at least two and a half months out of it” says Aktar. “The quail we’re using at the moment is aged for a week, and the fish for four days.

“For me having the three cabinets, having that flexibility, being able to experiment and find what works for me, that’s really important and that’s something I’ve got now which I never used to have before.”

The equipment at Opheem was supplied by Vision Commercial Kitchens Limited. Aktar’s relationship with Vision is longstanding, having worked with the company’s managing director, Jack Sharkey through multiple projects over the last fifteen years. The kitchen at Opheem has itself had three renovations in a six year period since its opening in 2018, and for Aktar, Vision has been on board every step of the way.

“I love working with Vision because they understand exactly how I operate and what I want. They work with me to create the perfect kitchen for my needs.”

“Aktar’s vision, precision, and constant drive for innovation make every project we collaborate on truly special,” says Jack Sharkey of Vision. “Integrating the Williams meat ageing units gave Aktar the exact control and consistency he’s been looking for.

“The specification had to allow for different humidity and temperature zones and the Williams units delivered that perfectly. Seeing how Aktar and his team are now using them to refine flavour and elevate texture is exactly why I love what we do at Vision. It’s not just about supplying and installing equipment — it’s about enabling culinary innovation.”

While other meat agers are available on the market, Aktar chose Williams Refrigeration. “I’ve always opted for Williams Refrigeration because I find it to be very dependable. That’s really important when it comes to refrigeration.”

Location also plays a part. Williams remains a British company with its factory based in the UK, a big draw for Aktar when it comes to reliability and availability.

“I think because Williams is a British product manufactured in Britain, if I ever do have any issues, it’s all there. Labour, service and after care; they’re always able to support you.”

Although the three cabinets currently age poultry, beef and fish respectively, the ever-evolving menu at Opheem demands constant reinvention and experimenting, and for Aktar, dry-ageing has potential beyond meat and fish.

“Ageing is something that most ingredients benefit from. It’s incredible what you can do. Now we’re looking at what we can do with vegetables as well because the possibilities are endless.

"I’ve been behind this movement for well over two decades and the Williams Meat Ageing Refrigerator is something I wholeheartedly recommend. I think your customers will love it.”

Williams Refrigeration offers a comprehensive range of commercial refrigeration including gastronorm cabinets and counters, specialist bakery equipment, coldrooms, multidecks and blast chillers.

To learn more about Williams extensive product range visit www.williams-refrigeration.co.uk.

For more on Vision Commercial Kitchens Limited visit www.visionck.co.uk

Hospitality Technology

Notts County FC's Fan Experience Transformed with the Help of MCR Systems

In football, it's not only about the game; it's about creating a memorable experience for fans. That's why clubs are continuously seeking ways to enhance matchday experience by reducing queues and providing more options for their supporters.

Notts County FC adopted an innovative strategy to achieve this by installing a new bar inside a repurposed shipping container at their Meadow Lane stadium, with the aim of improving fan experience and boosting matchday revenue.

To ensure seamless operations and efficient transactions at the new bar, Notts County turned to MCR Systems, a leading provider of EPOS (Electronic Point of Sale) solutions.

INSTALLING A WINNING SOLUTION

MCR Systems swiftly responded to Notts County's needs by installing eight cutting-edge EPOS terminals with the new bar. These state-of-the-art terminals were equipped with interactive media screens and integrated payment devices, providing a robust solution to manage the bustling crowds during home games.

MCR Systems conducted thorough training sessions with the club's team to ensure a seamless transition

and help the team maximise the functionality of the new system.

NOTTS COUNTY FC NETS IMMEDIATE RESULTS

The installation had an immediate and practical effect. Fans enjoyed shorter wait times and quicker transactions, significantly improving their matchday experience.

Encouraged by these positive outcomes, Notts County FC decided to take further steps to enhance their matchday offerings by expanding their partnership with MCR Systems.

Notts County ordered an additional ten terminals from MCR Systems for two new sections in the away end of Meadow Lane. These terminals were operational just in time for the Boxing Day fixture against Doncaster Rovers, further enhancing the stadium's amenities and revenue potential.

MCR SYSTEMS

T: 0116 299 7000

E: enquiries@mcr-systems.co.uk www.mcr-systems.co.uk

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.

Benefits of Keeping Bar Tabs with CardsSafe

CardsSafe has been used by pubs, restaurants, bars, hotels and golf clubs all over the UK, from independent inns like the Deers Hut in Hampshire to top chains like Hilton Hotels and golf clubs like Silvermere and Lord’s, the home of cricket for over twenty-five years. The CardsSafe system is designed to retain customer bank cards while you run their tab safely.

DETER DINE AND DASH

Deterring dine and dash incidents will reduce losses and improve the bottom line. Consider hiring the CardsSafe system, which is designed to securely retain customer credit, debit, and ID cards while the cardholder runs a tab. It’s the ideal deterrent for anyone contemplating walking out of your establishment without paying because their card is safely tucked behind the bar in a CardsSafe unit.

CARDSSAFE IS AFFORDABLE

The beauty of CardsSafe is that it’s remarkably affordable—it pays for itself. One CardsSafe unit contains ten drawers that can hold ten customer bank cards. It can be hired for just £9.95 per month, and each hire comes with customer service, troubleshooting and free replacement keys. Just one £120 dine and dash incident is the equivalent of one ten-card CardsSafe unit per year. With CardsSafe, the potential to prevent thousands of pounds of loss is significant.

QUICK & EASY TO USE

The system is super easy to use and requires min-

imal instruction, saving you time and virtually eliminating the hassle of staff training. It is not hardwired and does not capture any data. Our hospitality clients use it alongside existing point-of-sale behind the bar, while our golf centre clients use it across their site to offer refreshments on the green. THE SECUREST WAY TO KEEP BAR TABS

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. Eliminating the worry that customers’ credit or debit cards are professionally looked after while they enjoy a meal and drink should be a top priority at every venue. For more information, visit www.cardssafe.com or call 0845 500 1040.

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.

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.