CLH Digital - Issue #283

But Sector Calls for Tax Reforms

Editor's Viewpoint

Welcome to the latest issue of CLH Digital

EDITOR

Peter Adams

A WELCOME BOOST OR POLITICAL SLEIGHT OF HAND?

At long last, some potentially positive news for our beleaguered hospitality sector.

The Government's announcement of its £5bn Pride in Place Strategy couldn't come at a more critical time for an industry that's been battling headwinds since the Chancellor's disastrous 2024 budget.

The headline figures are certainly impressive: 169 areas receiving £2million annually for a full decade, with an additional 95 locations getting an immediate £1.5million injection to upgrade public spaces.

More significantly for our readers, the new Community Right to Buy scheme could prove to be a genuine lifeline for struggling establishments.

The initiative will hand "local people the power to buy beloved assets, helping them turn around derelict pubs" - words that will resonate deeply with anyone who has watched too many community hubs close their doors forever.

Make no mistake, our sector desperately needs this "shot in the arm." The industry has been reeling since last year's budget bombshell, and with ominous rumblings about what 2025's budget might bring, any support is welcome.

But here's where my editorial cynicism kicks in - is this announcement simply a pre-party conference crowd-pleaser? A case of giving with one hand while preparing to take with the other?

Time will tell, but I remain cautiously optimistic that community ownership could breathe new life into derelict establishments that once formed the beating heart of our neighbourhoods.

While the Government's £5bn Pride in Place Strategy aims to empower communities to save struggling pubs, industry leaders warn that without urgent tax reform, closures will continue - a sobering reminder that funding alone won't solve the sector's deep-rooted challenges.

There are encouraging signs of common sense prevailing on another front that threatens our industry.

The growing opposition to tourist levies across Scotland offers hope that pragmatism might yet triumph over political posturing.

Hospitality and small business leaders are urging local authorities to review their plans to implement a visitor levy amid uncertainty over the legislative process and the economic impact on their area. This pressure appears to be having an effect.

Orkney councillors have wisely decided against introducing an overnight visitor levy, while Argyll and Bute Council has become the fifth local authority to pause their plans after public consultation revealed a lack of support due to economic concerns.

In my “humble opinion” on this issue: a tax is a tax is a tax!

The idea of slapping yet another burden on hard-pressed families wanting to spend their hard-earned money on leisure activities is fundamentally wrong.

These levies don't just impact visitors - they create administrative nightmares for operators, deter bookings, and ultimately harm the very communities they claim to help.

While I welcome the Pride in Place funding, we must remain vigilant. Our industry needs sustained support, not headline-grabbing announcements followed by policy reversals. The real test will come in the upcoming budget - will the Government follow through on supporting hospitality, or will we see more punitive measures that make these community initiatives redundant?

As we all know, the hospitality sector employs hundreds of thousands across the UK and forms the social fabric of our communities. These establishments deserve better than unitive taxation “disguised as progressive policy”.

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

Government’s £5bn Pride in Place Strategy Welcomed

(CONTINUED FROM FRONT COVER)

They will also will be handed new powers to seize boarded up shops, save their local pubs or libraries and clean up the eyesores in their area.

HUGE INVESTMENT

Sir Keir Starmer said it represented a “huge investment”, and that those who “know their communities best” would decide how the money would be spent.

Secretary of State for Housing, Communities and Local Government, Steve Reed said:

“When people step out of their front doors, they know their communities are struggling. They see shuttered pubs, fading high streets and their local areas in decline.

“Yes, communities have been stretched – but they haven’t given up. They’re working hard to make things better, and we’re backing them.

“The Government is putting power into their hands so local people decide how best to restore pride in their neighbourhoods, not us in Westminster.

“That’s what real patriotism looks like: building up our communities and choosing renewal over division.”

DEEP ROOTED DEPRIVATION

The nationwide Pride in Place programme will, the government says, deliver a record investment and support over 330 communities in total. It will tackle deep-rooted deprivation and regional inequality through wide-ranging action, including:

Community Right to Buy: handing local people the power to buy beloved assets, helping them turn around derelict pubs, create new parks and regenerate treasured spaces in the heart of their communities.

• Compulsory Purchase powers: allowing communities in England to

acquire assets and eyesores like boarded up shops and derelict abandoned businesses, allowing new local start-ups to thrive. For larger sites – like disused department stores or abandoned office blocks – it could even see new health centres opening up, or local housing to help reach our target of 1.5 million homes.

• Power to block unwanted shops: empowering councils in England to say no to new betting shops, vapes stores and fake barbers.

• Giving residents the power: we will only approve spending if community groups, local organisations and social clubs have been included in decisions on how the money should be spent – putting real power in local hands and giving them a proper say over their community.

UNFAIR TAXES

The British Institute of Innkeeping (BII) welcomed the move but also urged the Government to deliver fair taxes for the sector. BII chief executive Steve Alton said: “While it is encouraging the Government recognises the vital role pubs play in local communities and as part of our national pride, they must tackle the fundamental issue that is driving failure in our long-standing pub businesses.

“Excessive and unfair taxes alongside Government-driven increases in employment costs through hikes in employment taxes and rapidly increasing minimum wage rates are strangling our pubs, reducing skilled employment opportunities, halting investment and undermining growth.

“Through fair taxes, our pubs can thrive in every community as a proud part of our cherished national heritage.”

MEANINGFUL REFORM

UKHospitality also welcomed the news but restated the call for meaningful business rates reform.

Chief executive Allen Simpson added: “Funding for our communities to help regenerate our high street and restore a sense of pride in place is something that should absolutely be welcomed.

“However, we should be clear that it’s the high cost of doing business that is the reason a local pub or restaurant may have been forced to close.

“Until we tackle the costs facing hospitality, we will sadly continue to see our sector taxed out and our high streets suffer as a result.

“The tax burden on hospitality is extortionate, and the outdated business rates system unfairly penalises bricks and mortar businesses on our high streets. It ramps up cost and prevents investment.

“I’m pleased the Government has committed to reform the system and, to properly level the playing field for the high street, it needs to implement the maximum possible rates discount for all hospitality properties under £500,000 rateable value, alongside a zero rate surcharge for properties above that value, at the Budget."

GOVERNMENT CRACKDOWN

The programme will introduce new powers that would give communities more control over where betting shops can open, and how many there can be in one area, giving people a say over their high street, particularly where there are high numbers of these types of shop already, not blocking these shops altogether.

It will also look at accelerating ways communities can take ownership of empty shops – helping to give them a greater say over what’s on their high streets, so they don’t just end up with rows of vape shops, gambling shops and barbers. The government is already bringing in new laws to crack down on dodgy vape shops through the Tobacco and Vapes Bill.

The Pride in Place funding will be delivered in England, Scotland and Wales, with corresponding funding provided to Northern Ireland. The government will be working closely with the Scottish and Welsh Governments to design specific programmes which put the principles of the strategy of community engagement at the centre. Further detail on Northern Ireland, including support for Belfast, will follow.

Empowering Women in Hospitality: Shaping the Future of the Industry

By Georgette Davey, Managing Director of Abu Dhabi Hospitality Academy – Les Roches (www.lesroches.edu)

As the global hospitality industry continues to evolve, one truth remains constant: women are at the heart of it. In fact, they are often the backbone – driving guest experiences, operational excellence, and service innovation.

Investing in women is not only the right thing to do – it is a strategic imperative. Women make up approximately 54% of the global tourism workforce as of 2024, with over half of all female employment concentrated in hospitality and travel sectors (UNWTO, 2024; WTTC, 2024).

Yet, leadership roles tell a different story: women hold only about 31.7% of senior leadership roles globally, with just 7% of CEO roles and 27% of board seats in hospitality held by women (World Economic Forum, Global Gender Gap Report, 2024; ResearchGate, 2024).

This imbalance is not simply about fairness; it’s a missed opportunity. Diverse leadership teams are proven to be more profitable, agile, and innovative – companies with gender-diverse executive teams are 21% more likely to outperform on profitability and 27% more likely to demonstrate superior value creation (World Economic Forum, 2024).

In the UAE, where I am now based, Emirati women’s workforce participation rose to 34.6% in 2024, up from 32.5% the previous year (UAE Federal Competitiveness and Statistics Centre, 2024). They represent 18% of Emirati entrepreneurs, many under the age of 40 (Emirates News Agency, 2024), and hold 66% of public sector roles, including 30% of senior positions (UAE Gender Balance Council, 2024). These figures reflect a society redefining leadership – with a direct impact on hospitality.

The industry itself is booming. Last year the UAE’s tourism and hospitality sector contributed AED 236 billion to GDP, equivalent to 12% of the national economy, and supported over 809,000 jobs (WTTC, UAE Economic Impact Report, 2024). Dubai alone is expected to add 11,300 hotel rooms by 2027, creating around 15,000 new jobs (Knight Frank, 2024).

Meanwhile, Abu Dhabi’s Tourism Strategy 2030 targets 39.3 million visitors annually, 50,000 hotel rooms, and

178,000 jobs, with a projected GDP contribution of AED 90 billion (DCT Abu Dhabi, 2023). These developments present a unique opportunity to shape a workforce that is inclusive and ready for the future. We should honour women around the world whose creativity, resilience, and leadership continue to shape this dynamic sector. However, challenges remain. Across the globe, women in hospitality face persistent barriers: limited mentorship, lack of flexible working structures, and unconscious bias.

So, what can we do?

We must start with mentorship. It’s more than guidance, it’s a catalyst. Mentors help build confidence, advocate for advancement, and open doors. Women with mentors are five times more likely to be promoted (Harvard Business Review, 2019).

Second, we must reimagine flexibility. Hospitality is a 24/7 industry – but so are families. A 43% share of women cite lack of flexibility as a primary career obstacle (PwC, Women in Hospitality, Travel and Leisure, 2023). Flexible scheduling and family-friendly policies should not be seen as perks; they are strategic investments in retention and productivity.

Third, hospitality education must lead the way. At Abu Dhabi Hospitality Academy – Les Roches, we embed leadership, equity, and entrepreneurial thinking into our programs. Institutions must challenge outdated norms, build bias awareness, and empower graduates not just with skills, but with the mindset to lead inclusive teams and businesses.

Real change requires systems, not slogans. We are proud to work alongside the UAE Government, the Gender Balance Council, and industry partners to support both Emiratisation and gender equity goals. The UAE’s recent rise to seventh globally on the UN Gender Inequality Index (UNDP, 2024) is a clear signal of the nation’s momentum – and our shared responsibility to accelerate it.

Inclusion isn’t just the right thing; it makes business sense. Companies with gender-diverse executive teams are 21% more likely to outperform on profitability, and 27% more likely to demonstrate superior value creation (World Economic Forum, 2024). With women already dominating customer-facing roles, promoting them into leadership creates more empathetic, innovative, and consumer-aligned brands.

As a global tourism hub, the UAE has a unique opportunity to set new standards in hospitality. A diverse and empowered workforce – especially one that uplifts women – is critical to shaping that future.

Empowering women is not a box to tick – it’s a blueprint for growth. At Abu Dhabi Hospitality Academy –Les Roches, we are committed to building not only the next generation of hospitality leaders but ensuring that women lead the industry into its bold and inclusive future.

Rational Becomes First Manufacturer In Industry To Make Climate Impact Measurable

Rational says it is the first manufacturer in the industry to provide full transparency on the climate impact of its cooking systems using verified methods and real usage data.

The global market leader in thermal food preparation has determined the product carbon footprint (PCF) for its iCombi Pro, iCombi Classic, iVario Pro and iHexagon cooking systems. The PCF shows the CO₂ footprint of a product throughout its entire life cycle, from manufacture to disposal.

Dr Peter Stadelmann, chief executive of Rational, said: “With the PCF values of our cooking systems, we are providing customers with a valuable tool to help them achieve their own climate targets and make informed investment decisions.”

The PCF values help all catering and hospitality establishments take into account their greenhouse gas emissions during the usage phase right from the planning stage, record them and integrate them into their own climate balance sheet.

Stephan Caspers, head of ESG, sustainability & risk management at Rational, added: “This is particularly relevant for companies that disclose their environmental impact as part of ESG reporting and other regulatory requirements, or that must comply with emission targets due to their building infrastructure or plans.

“Most emissions occur during the usage phase and therefore make up the most significant part of the PCF. That’s why it’s crucial that the data is reliable and provides a realistic picture.”

The festive season is the busiest and most profitable time of year for pubs, restaurants, and hospitality venues. From Christmas lunches and festive buffets to New Year’s Eve parties, this is your chance to bring in new customers, fill tables, and showcase your special menu. But with so many venues competing for attention, how do you make sure your pub stands out?

The answer is simple: outdoor banners.

At HFE Signs, we specialise in helping pubs and hospitality businesses get noticed with high-quality, eye-catching banners designed to stop passers-by in their tracks. And this Christmas, we’re offering something extra special: two 8ft x 3ft PVC banners for just £90 + VAT, delivered anywhere in the UK!

WHY OUTDOOR BANNERS WORK

Outdoor banners are one of the most cost-effective forms of advertising available to pubs. Unlike online adverts or printed flyers that get lost in the shuffle, a well-placed banner outside your pub makes an immediate impact on everyone walking or driving past.

• Printed in vibrant, full colour using UV-stable inks

• Made from strong, durable PVC

• Supplied with reinforced hems and metal eyelets for easy hanging

• Suitable for both indoor and outdoor use

Whether you hang them across your pub frontage, by the roadside, or inside to promote your festive offers, these banners are guaranteed to make your message shine.

CUSTOM DESIGNS MADE EASY

Not sure how to design a banner? Don’t worry — HFE Signs offers free design support with every order. Simply tell us what you’d like to include (menu highlights, prices, booking details, or festive graphics), and our in-house design team will create a professional proof for you to approve before printing. That means your banners won’t just be seen — they’ll look great too. ORDER TODAY AND GET NOTICED THIS

�� Instant attention – Bright, festive designs make your Christmas menu impossible to miss.

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�� Set the festive mood – A banner outside your venue adds atmosphere and excitement before guests even walk through the door.

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HFE’s banners are built to last all season long, no matter the weather. Each banner is:

With the festive season approaching fast, now is the time to get your marketing in place. Don’t leave your Christmas promotions to chance — make sure every passer-by knows about your menu, events, and availability.

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Edinburgh Visitor Levy Launch Remains On Track Despite Industry Pressure

Edinburgh Council has rejected calls from major hospitality organisations to postpone the advance collection phase of its controversial visitor levy, maintaining its October 2024 start date despite warnings of potential legal action.

The decision, made at Thursday’s finance committee meeting, means accommodation providers must begin collecting charges from October for stays booked after the scheme launches in July 2026.

Leading hospitality trade bodies had pressed for a delay to the advance booking collection system, citing insufficient clarity in official guidance from both Edinburgh Council and the Scottish Government. Representatives argued they lacked adequate information to confidently implement the charging mechanism.

However, council officials firmly rejected these concerns, maintaining that the hospitality sector had received comprehensive guidance and enjoyed a substantial preparation period since the scheme’s announcement.

“The business community has benefited from nine months to adapt their operational procedures,” a senior council officer explained during the meeting. “Implementation timelines were communicated with complete transparency from 24th January this year.”

Conservative councillors championed the hospitality sector’s position, having previously raised delay concerns at last month’s full council session. Their motion to postpone the collection start was ultimately defeated.

for the visitor levy

residents. She confirmed the council’s legal department had comprehen-

sively reviewed the implementation schedule and supported proceeding without delay.

Additional complications have emerged regarding potential new Scottish Government regulations for visitor levies across Scotland. While acknowledging this uncertainty, council officers argued that postponing Edinburgh’s scheme would create greater business confusion.

“Delaying implementation based on speculation about possible regulatory changes would prove counterproductive for both the council and local businesses,” the officer stated. “Such an approach would generate increased uncertainty rather than providing clarity.”

Addressing compliance concerns, council representatives outlined a proportionate enforcement strategy. Officials confirmed they possess discretionary powers to waive penalties where businesses demonstrate genuine attempts to follow regulations.

Chief Executive Paul Lawrence assured councillors that any future Scottish Government policy changes would be brought before the committee to assess necessary modifications to Edinburgh’s scheme.

The visitor levy represents a significant policy shift for Edinburgh’s substantial tourism and hospitality sector. The scheme will apply to all commercial accommodation within the city boundaries, with revenue intended to support local infrastructure and services.

Industry concerns about implementation complexity reflect broader anxieties about operational costs and competitive positioning, particularly given Edinburgh’s status as a major international destination.

The October deadline now appears fixed, setting the stage for what could become a test case for visitor levy implementation across Scotland’s other major tourist destinations.

Dedication On Tap: 30 Years Of The Walkley-Pratt Family With Arkell’s Brewery

Arkell’s Brewery is celebrating a remarkable milestone with long-standing licensees Jo and Keith Walkley-Pratt, who this year mark 30 years of running pubs with Arkell’s.

Their story began in 1995 at their village pub, The Royal Oak in Bishopstone. A local newspaper even covered the moment, capturing Jo, Keith, and their baby daughter Ellie behind the bar as they began their first tenancy; a family story from day one.

Five years later, they outgrew their village pub and took on the newly refurbished GW Bar in Swindon, which they ran for nearly a decade as a thriving corporate bar, restaurant, and hotel.

Before relocating to The Bear in Wantage, they also managed The Rose & Crown in Ashbury with Jo’s parents.

Over the past three decades, Jo and Keith have dedicated their lives to hospitality, building a reputation for warmth, professionalism, and community spirit. They have been at The Bear for 16 years, a 34 en-suite room hotel, restaurant, and pub. Today, their daughters Ellie, Sous Chef, and Georgia, Front of House Manager, lead the way at The Bear, but Jo

and Keith remain closely involved, supporting them and keeping the pub a true family business at the very heart of Wantage.

Jo Walkley-Pratt said: “From our very first meeting with James Arkell 30 years ago, we’ve always felt encouraged and supported. Arkell’s have stood with us through every scheme, refurbishment, and challenge as well as through the banking crisis, recessions, and pandemic. We’ve had an amazing time at each Arkell’s pub and can’t imagine doing anything else. With the garden parties, race days and Christmas parties, Arkell’s has always made us feel part of the family.”

To mark the occasion, members of the Arkell family and brewery directors visited The Bear to personally congratulate Jo and Keith on their 30 years.

James Arkell, Chairman of Arkell’s Brewery, reflected: “We were all thrilled to celebrate 30 years of Jo, Keith, and family with Arkell’s Brewery. They are a highly professional, successful family, and we have enjoyed knowing them and working with them for all these years. It has been a pleasure. It’s fantastic that they have achieved such a length of service, and wonderful that it’s a real family affair.”

Finance convener Mandy Watt, representing Labour, defended the timeline, emphasising strong public backing

among Edinburgh

Sustainability and Hospitality –Mounting Pressure, Green Opportunity

EVER

By Gwendal Hamon, Global Food & Beverages Director at Aspire Executive

The hospitality sector is no stranger to pressure, but the current landscape is one of the most complex in recent memory. Caterers and operators across the UK are facing a perfect storm: rising costs and inflation, staff shortages, skill gaps, mounting sustainability expectations, and an evolving web of legislation. Against this backdrop, energy use has emerged as a defining challenge. The sector’s annual energy costs exceed £1.5 billion, resulting in over 8 million tonnes of carbon emissions each year—a figure from the Carbon Trust that highlights both the urgency and scale of the task ahead.

WHY SUSTAINABILITY MATTERS MORE THAN

The hospitality industry is under a magnifying glass, not only from regulators but also from consumers whose principles are evolving rapidly. Hospitality is responsible for around 10% of the UK’s overall waste— much of it avoidable. With ongoing concerns about the climate crisis, continuing with “business as usual” is simply not an option.

Today’s customers are increasingly discerning, balancing value for money with a desire for quality, authenticity, and a positive environmental impact. This is particularly evident in the food and beverage space, where premiumisation trends—also known as food luxxing—home-grown products, and healthier alternatives are steering purchasing decisions. For airport lounges and travel hospitality, the provocation is even more dire. Guests expect seamless, premium experience, and sustainability is now a key part of that equation.

SUSTAINABLE SOURCING AND LOCALLY RESOURCED MENUS

Consumers increasingly want to know the story behind what they eat and drink, and how their spending choices align with their values. That means sourcing locally where possible, avoiding products with damaging environmental footprints, and creating menus that meet guest expectations and seasonal availability.

Namely we are evolving our vision to devolve greater flexibility to internal teams and culinary partners,

empowering them to source locally, respond to regional tastes and seasonal produce. This equates to fresher food, lower carbon footprints and supports local economies.

Working with local suppliers brings menus to life—offering dishes that reflect regional identity and offers customers a more authentic experience. It’s a win-win for sustainability and storytelling.

DESIGNING FOR WELLBEING AND SUSTAINABILITY

Beyond food and energy, hospitality operators should consider the surroundings they design. Natural materials, thoughtful lighting, and wellness-focused spaces not only lower environmental impact but also elevate the overall guest experience.

For example, we carefully design lounges to match the appearance of the city using recognisable and locally sourced materials to create immersive environments grounded in local culture.

Plastic reduction targets are tightening, but there’s still progress to be made. Eliminating single-use plastics, improving recycling infrastructure, and embracing circular economy principles—such as reusing furniture and fixtures rather than discarding them—can all reduce environmental impact at scale.

INNOVATION AND TECHNOLOGY: SMARTER SUSTAINABILITY

Innovation is key to unlocking the next phase of sustainable hospitality. Through exploring smart technologies to monitor and mitigate waste more effectively, we’ve discovered that AI-powered tools allow us to track food waste in real time, providing actionable insights that help reduce overproduction and improve kitchen efficiency.

For instance, we are trialing wine-on-tap systems to reduce packaging waste and streamline supply chains. These systems not only improve consistency and freshness but also significantly reduce glass waste and carbon emissions associated with bottled wine logistics and by introducing controlled pour systems at manned bars we can ensure accurate portioning, reduce over-pouring, and improve inventory management.

A COLLECTIVE EFFORT

The pressures facing hospitality are undeniable. But so too are the opportunities. By embedding sustainability at the heart of operations—not treating it as a compliance exercise—businesses can reduce costs, limit environmental impact, and meet the evolving expectations of today’s guests.

For me, the most exciting part of this shift is its potential to reconnect hospitality with its essence: delivering authentic, memorable experiences that make people feel valued. By taking bold, practical steps—whether in an airport lounge, a hotel, or a local restaurant—the industry can play a leading role in redefining what hospitality means in the 21st century, one plate, one guest, and one decision at a time.

Laine Pub Company Announces Strategic Brewing Partnership to Expand Reach

Brighton-based Laine Pub Company has announced a strategic review of its future brewing operations at its Redchurch Brewery in Harlow, as it moves away from brewing operations to focus on its pub estate.

Led by Managing Director Russ Danks, the pub company is aligning its longterm growth strategy with ongoing market dynamics and evolving brewing trends.

“After careful consideration, we have made the difficult decision to review where and how the Laine beer portfolio is produced,” said Laine’s Managing Director, Russ Danks. “This allows us to get ahead of changes in the market and partner with a group that can help us really supercharge the brand.”

The decision is not just a response to the evolving brewing market; it also provides an opportunity for the Laine team to focus their energy where it can make the greatest impact across their business. The company seeks to expand and further strengthen its 55 pubs across Brighton, London, Birmingham, and its new market of Norwich, where the group’s new pub, DeadWax, is set to open

this autumn.

“We’re teaming up with the incredible people at Keystone Brewing Group!” Russ announced. “This new partnership is about getting our amazing beers to more people while staying true to the heart and soul of what makes Laine, Laine.”

Keystone Brewing Group has entered a licensing agreement with Laine, handling production, distribution, and the sales force. This new collaboration means more Laine beers will soon be available nationwide.

“This collaboration gives us the freedom to push boundaries and innovate faster than ever,” Russ added.

“We’re already working on a whole new lineup of recipes, with a special focus on exciting new fruit-based options, building on the phenomenal success of our Zest beers. We are also developing more enticing no- and low-alcohol options and can’t wait to share what’s next with all of you.”

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Drinks Sales Build Modest Momentum As Autumn Starts

Pubs, bars and suppliers kept up the recent pattern of modest year-on-year drinks sales growth in early September, CGA by NIQ’s Daily Drinks Tracker shows.

Average drinks sales in managed On Premise venues in the week to Saturday 6 September were 1.3% ahead of the same period in 2024. This follows growth of 0.4% in the previous week to Saturday 30 August, and of 1.9% in the seven days to Saturday 23 August.

The latest numbers conclude a reasonable summer of trading in the On Premise. After periods of slow trading in May and June, sustained spells of sunshine had a positive effect on LAD categories in particular through July and August. Sales have now been ahead year-on-year for five of the last six weeks—though all of the increases have been below the UK’s 3.8% rate of inflation, as measured by the Consumer Prices Index.

The Tracker shows daily sales beat the equivalent days in 2024 on eight days of the latest fortnight, while dropping on six—a sign of the up-and-down nature of trading at the moment. Spikes in growth coincided with high temperatures, and England’s football World Cup qualifier against Andorra on Saturday 6 September helped to deliver a 3.8% boost.

As was the case throughout the Summer, LAD categories powered year-on-year increases. Beer sales rose by 2.2% and 3.4% over the weeks to 30 August and 6 September respectively. Cider had an even better fortnight, beating inflation with growth of 5.8% and 3.9%. Soft drinks were another notable winner, rising 3.9% and 3.1%

However, trading comparisons in the wine and spirits categories were much weaker. Wine sales dropped by 8.3% and 4.8% over the two weeks, while spirits slipped 4.1% and 3.8%. The switch from these categories to LAD segments partly reflects decisions by some consumers to seek more value in longer serves, especially when the sun shines.

Rachel Weller, CGA by NIQ’s commercial lead, UK & Ireland, said: “Five weeks of year-on-year growth out of six represents a solid late Summer and early Autumn for On Premise supplies and operators—especially in LAD categories. However, with inflation still relatively high, real-terms growth is proving challenging.

Alongside sharp increases in costs, it is adding to the pressure on some businesses’ bottom lines, and the trading environment is unlikely to improve any time soon. Nevertheless, there are still plenty of growth opportunities for brands and venues with the right positioning in the crucial last few months of 2025.”

Wetherspoon Set to Open Two New London Pubs

JD Wetherspoon is set to significantly expand its presence across England with the opening of two London venues, marking a substantial investment in the UK’s pub sector and creating dozens of employment opportunities.

The pub chain will launch two flagship London locations on 30th September, representing a major investment in the capital’s hospitality landscape.

The Sir Alexander Fleming will become Wetherspoon’s newest addition to the Paddington Basin area, occupying a transformed former restaurant space in Merchant Square. The company has invested £943,000 in the comprehensive renovation of the premises, which pays tribute to the renowned physician and discoverer of penicillin through its naming.

Operating hours for the new establishment will run from 8am to 11.30pm Sunday through Thursday, extending to midnight on Friday and Saturday. The venue will feature Wetherspoon’s signature offering of

real ales, traditional ciders, craft beers, and locally-sourced bottled beverages. Plans include the development of an extensive outdoor seating area targeting summer 2026 opening.

The Paddington Basin site is anticipated to generate approximately 70 new positions across various hospitality roles, providing a significant boost to local employment.

Simultaneously, The Sun Wharf will open its doors in London Bridge, taking residence in the former London Dungeon premises beneath the historic railway arches on Tooley Street. The venue will feature dual street entrances and interior décor showcasing historical imagery of the surrounding area.

The expansion represents Wetherspoon’s continued confidence in the UK pub market despite ongoing challenges facing the hospitality sector. The creation of hundreds of new jobs across multiple regions demonstrates the chain’s commitment to supporting local economies and communities.

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Price Pressures and Poor Behaviour: Tackling Dine and Dash With Body-Worn Cameras

By Alan Ring, CEO at HALOS (www.halosbodycams.com)

For many hospitality operators, dine and dash incidents are a familiar frustration, and becoming a serious concern. In today’s economic landscape, a single unpaid bill can have a significant impact on the profit from an entire night’s trade. Margins for these venues are often tight – typically just 3-5% - and with the British Retail Consortium reporting food prices in the UK rose by 4% in the year to July, the impact of walk-outs is amplified. Add to that rising energy bills, wage pressures, and unpredictable footfall – there is little room left for additional setbacks.

But the financial impact on the hospitality sector is only part of the story. Incidents of customers refusing to pay can leave staff in impossible positions, forced to challenge groups who may respond with hostility or even physical violence. When clips of those confrontations are shared online, venues or even individual team members can find themselves judged by thousands of people before the venue has even closed for the evening. For businesses built on creating positive experiences, dine and dash has the potential to be a threat to long-term customer trust.

WHEN BEHAVIOUR ESCALATES

Dine and dash is rarely an isolated issue. It sits within a wider pattern of unacceptable and deteriorating customer behaviour that hospitality staff are increasingly forced to deal with. The Institute of Customer Service has reported a 20% increase in abuse toward frontline staff since 2024, reflecting a trend that extends beyond unpaid meals. Disputes over service, arguments about waiting times or even minor misunderstandings can all escalate quickly in high-pressure environments.

Traditional safeguards still matter and continue to play a role, but they have limits. Training equips staff to deescalate situations and defuse tension, but it cannot change a customer’s intent. CCTV provides coverage, but in pubs, bars, restaurants, and hotels, it is not always positioned to capture the crucial moment when a walkout occurs. Side doors, crowded spaces and blind spots mean incidents often go unrecorded. When CCTV cameras do capture the scene, the absence of sound makes it difficult to establish what was actually said –leaving staff without the full evidence they need to protect themselves and report incidents effectively.

WHY BWCS MAKE A DIFFERENCE

The gap left by CCTV is readily filled by body worn cameras (BWCs). Already familiar devices in retail and transport, they are increasingly being adopted in hospitality as a way to deter bad behavior before it begins and to ensure it is captured if it does. A camera worn by a member of staff creates an immediate sense of accountability, reminding customers that their actions are visible and recordable. It makes the decision to walk out without paying far less consequence-free.

At its core, the deterrent effect is simple. If people know their face is captured on a body-worn camera, and that there are multiple touch points during their visit where the recording shows them clearly, they are far less likely to risk walking out without paying. A visible record of their actions makes dine and dash much harder to attempt, and much easier to prove if it does happen.

Public attitudes suggest this deterrent effect is real. Research commissioned by HALOS and conducted by YouGov reveals that nearly half (44%) of UK adults would “think twice” about their behaviour if they knew they were being recorded. Almost half (47%) also believe BWCs should be used specifically to improve safety and accountability in hospitality, showing clear support for their introduction. Among 18–24-year-olds, that figure rises to 65%. Even though younger people are also the least comfortable with BWCs, with almost a third (29%) saying they feel uneasy about their use, they remain highly self-aware of them. It’s that combination of discomfort and self-consciousness that makes the technology a particularly strong deterrent.

BEYOND PREVENTION: EVIDENCE AND REASSURANCE

The value of BWCs isn’t just limited to prevention. When incidents do occur, footage provides impartial evidence that supports fair outcomes for both staff and customers. The findings also revealed that one in three people (31%) support the use of the tech to gather evidence during disputes with frontline staff, a clear indication that the public recognises the role of these devices in ensuring fairness. For operators, this reduces “he said, she said” stand-offs, enables quicker resolutions, and lowers the risk of reputational damage from false claims.

For staff, the added sense of safety and reassurance of knowing their perspective can be verified matters greatly. These incidents often have an emotional impact that lingers long after the shift ends. Our research found support for BWCs is especially strong among women, with 72% backing their use for protecting frontline staff from abuse, along with 64% of men. This reflects the reality that employees need more than protection against financial loss, they need to feel secure when challenging difficult situations at the frontline, including when diners try to leave without paying.

DAY-TO-DAY USE WITHOUT DISRUPTION

As with any technology in hospitality, the way BWCs are rolled out is just as important as the cameras themselves. Guests need to see them not as intrusive surveillance, but as part of a venue’s commitment to safety, fairness and service, whether that’s protecting staff from abuse or preventing issues like dine and dash. That requires transparency about when they are in use, how footage is stored, and who has access.

The physical placement of these devices and the training that staff are given is key. Cameras should be visible enough to act as a deterrent but subtle and lightweight enough to avoid disrupting service. Staff should be trained on how to use the cameras, and how to explain their purpose in a calm, confident way that reassures customers. Done well, this transparency helps position BWCs as part of a venue’s commitment to good service – reinforcing, rather than undermining, the welcoming atmosphere hospitality that depends on.

PROTECTING EXPERIENCES

The reality is that pressures on hospitality are unlikely to ease any time soon. Costs remain high, recruitment remains difficult, and customers expect seamless service. In that context, dine and dash is becoming more than a petty crime. Left unchecked, it can damage the venue’s finances, undermine staff wellbeing, and erode customer confidence all at once.

Body-worn cameras are not a cure-all, but they offer something tangible at a time when operators need practical solutions. They deter walkouts, provide clarity in disputes, and give staff the confidence that they are supported. Protecting experiences has always been the heart of the industry, and today, tools like BWCs are becoming part of how those experiences can continue to be enjoyed.

People Can Now Buy Shares In Landmark Wiltshire Inn To Transform It Into A Community Pub

One of Wiltshire’s best-known pubs which shut last year is well on the way to being saved by the local community … but people now need to buy shares to get it reopened and renovated.

The 17th Century Grade II listed Ivy Inn at Heddington is loved by people locally and regionally so the closure sparked an instant community response with a group called Friends of The Ivy quickly set up to save it and a sale has now been agreed with current owner Wadworth brewery.

The Friends have produced a comprehensive business plan and hope the share offer will raise at least £350,000 which would see The Ivy bought and insured along with some vital basic renovation work.

Friends chairman, retired GP Dr Paul Moyle-Harris, said: “This is an emotional more than a financial investment to save a unique part of British heritage. The first timber frames for The Ivy were being put up at about the same time the keel was being laid for the Mayflower around 1600 – that’s 20 years before the ship took the first pilgrims to what became the USA.

“The Ivy is an iconic historic inn, an integral part of Wiltshire’s heritage and culture, so we must do all we can to save it and everyone can now play an important part in making that happen.

“The Ivy used to be a destination pub with people travelling from miles around for the fine quality of its food and ales. We are absolutely determined to ensure The Ivy regains that formidable reputation and are committed to make it the quintessential English pub for the 21st century.”

The ultimate target from the share scheme is £800,000 which would also pay for a full revamp including redesigning and redecorating the interior, extending the kitchen and toilets, upgrading the bar, better accommodation for the pub manager and improved energy efficiency, including a wood burning stove.

The minimum needed is £350,000 and as soon as the target is hit and the Friends know the pub can be

bought they will also be applying for extra funds via grants, donations and loans.

It’s certainly looking promising with more than £200,000 already pledged and that was even before the share offer opened on Monday, September 22, with financial help coming from as far away as Kent, Dorset and Germany as the scheme captured people’s imagination and support.

People can buy shares by investing a minimum £100 and up to a maximum of £20,000. The share offer will close in six weeks on Halloween, October 31, 2025, although it could be extended for a further six weeks into mid-December.

The Ivy will be run as a Community Benefit Society managed by the community, for the community and every shareholder will be a member of the society and entitled to vote on matters affecting it.

The Friends have set up a Seed Enterprise Investment Scheme. Under this, people who invest £10,000 or more will get a 50% reduction in their tax bill the same year. That means if they buy shares worth £10,000 in the pub they’ll get £5,000 knocked off their tax bill in that tax year. Other tax incentives could then follow. This scheme is already proving popular so people are urged to invest as soon as possible to avoid the risk of missing out. People investing under £10,000 will be eligible for a 30% tax rebate under a similar scheme called the Enterprise Investment Scheme.

The fields next to The Ivy are home to one of Wiltshire’s best known events, the Heddington and Stockley Steam Rally, which draws in thousands of visitors and is organised by an Amenities Committee based in the village. The committee does a lot of good community work and has pledged £70,000 for The Ivy’s renovation work once the shares have brought in £350,000.

For the latest information on The Ivy and to buy shares go to https://friendsoftheivy.org.uk/purchase-shares

Hospitality Teams Encouraged

To Join #Taxedout Campaign

UKHospitality has launched a new, easy-to-use online tool for hospitality teams to write to their MP, urging Government action to support the sector at the Budget.

This initiative is part of the trade body’s ongoing #TaxedOut campaign, which highlights the damaging impact of the current tax burden on hospitality businesses.

The new tool provides a simple template letter for the millions of people working in hospitality to add their voices to the campaign, alongside similar tools for hospitality businesses and members of the public.

This expansion allows the passionate and dedicated workforce of the hospitality sector to share their concerns directly with policymakers, and back UKHospitality’s calls for the Government to lower business rates fix NICs, and cut VAT.

Kate Nicholls, Chair of UKHospitality, said: “We know how passionately people who work in hospitality feel about the sector, so this new tool allows them to join the campaign, too.

“There are millions of people that have built a career in this sector and, critically, rely on it for employment and supporting their families. It’s so important that they can make their voice heard.

“I urge everyone involved in hospitality to share this tool with their teams and encourage them to write to their MPs.

“By uniting our voices, we can send a clear message to the Government that the hospitality sector is being taxed out and needs urgent support in the forthcoming Budget.”

Hospitality teams can access and distribute the new tool within their businesses via this link. Hospitality businesses can write to their MP here.

Julian Smith MP Opens New SIBA Headquarters in Ripon

Rt Hon Sir Julian Smith KCB CBE, Member of Parliament for Skipton and Ripon, officially opened the new Headquarters of the Society of Independent Brewers and Associates (SIBA) in Ripon this week (Wednesday, 24 September).

Julian visited SIBA’s new premises on Dallamires Lane, where he was welcomed by Chief Executive Andy Slee and members of the SIBA team, including North East Regional Director Joe Joyce of Harrogate Brewery. The visit included a tour of the facility, as well as discussions on the future of independent brewing in the UK and key industry concerns ahead of the Budget.

Speaking at the event, Julian said, “I am grateful to open SIBA’s new office here in Ripon. Independent brewers are a cornerstone of our local and national economy,

and I am proud that Ripon is now home to an organisation doing so much to support them. I look forward to seeing SIBA continue to thrive and champion the best of British beer.”

The new office will serve as a hub for SIBA’s operations, bringing together staff and resources to better support its members and industry partners

Andy Slee, SIBA Chief Executive, welcomed Sir Julian to the new headquarters for the trade association; “Sir Julian has been a keen supporter of our sector for many years. It was great to welcome him to our new office in Ripon and share with him the opportunities and challenges facing Britain’s independent brewing sector. We know we have a friend in Westminster.

UK Government Puts Water Efficiency In The Spotlight

With DEFRA placing resource efficiency and water resilience at the heart of its latest policy agenda, Cistermiser (www.cistermiser.co.uk) is warning that millions of litres of drinking water are still being lost through avoidable leaks and poor washroom practices every day.

The Department’s call for responsible resource management comes against the backdrop of mounting concern over water scarcity, rising utility costs and the environmental toll of wasted resources. Industry experts warn that without rapid change, parts of the UK could face significant supply shortfalls within 20 years.

Cistermiser’s Managing Director Richard Braid says: “DEFRA is absolutely right to elevate water efficiency alongside energy and carbon reduction. We cannot afford to treat water as limitless. From leaking toilets in schools and hospitals, to inefficient washroom systems in offices and public spaces, the scale of waste is staggering.

“The good news is the technology already exists to solve this problem –and to do so quickly. At Cistermiser we see it as our role to turn Government policy into everyday reality by giving building owners and facilities managers the tools to manage water responsibly, cut costs and support national sustainability targets.”

Water efficiency is also linked to economic growth and DEFRA is working closely with MHCLG to explore whether the Building Regulations 2010 could be amended to tighten water efficiency standards. That is

because DEFRA believes a failure to implement water demand management measures in response to water scarcity could result in over 61,000 houses not being built costing the economy £25 billion in this parliamentary term.

“We welcome the public consultation on the review of water efficiency in the Building Regulations and will be contributing to it,” continues Richard. “By positioning ourselves as a practical partner to Government and industry, Cistermiser is demonstrating how water-efficient technologies can underpin national ambitions on growth sustainability, resilience and Net Zero.”

Cistermiser’s product range, including intelligent urinal controls and leak prevention technologies, is already helping estates across the UK tackle unnecessary consumption. The business is now urging facilities managers, landlords and contractors to use DEFRA’s latest policy focus as a trigger for immediate review of water usage.

A recent installation at Radisson RED London Heathrow shows the potential impact. By adopting Cistermiser sensor technology, the hotel has reduced water consumption in its washroom urinals by an impressive 84% while also cutting associated carbon emissions.

The project demonstrates how targeted interventions can deliver measurable savings and aligns with both Government and industry sustainability priorities.

St Austell Brewery Scoops Top Sustainability Award for Waste Management Scheme

St Austell Brewery has scooped the Excellence in Waste Management award at this year’s Green Awards UK.

The Excellence in Waste Management award recognises the incredible impact of Operation Segregation – St Austell Brewery’s campaign that’s changing the way its employees segregate and think about waste in its 45 managed pubs across the South West.

From team training to colour-coded bins to food redistribution and smart data dashboards, the business has excelled in the adoption of the scheme to reduce general waste by 80% by 2026 in its managed estate. The ultimate goal is to reach zero waste by 2040. This means that no waste from the business will end up in landfill or incineration without energy recovery.

Sustainability has been embedded in the business for many years, earning St Austell Brewery the Queen’s Award for Sustainability in 2018. The company has continually evolved its approach and commitment to sustainability, which is now reflected in its first major rebrand, unveiled earlier this year.

This rebrand not only introduced a bold new identity, but also marked the launch of its sustainability strategy, ‘Crafting a Brighter Future’. The new strategy is organised around three pillars: Protecting Places, Celebrating Partnerships and Championing People.

Mitchells & Butlers

Mitchells & Butlers has announced impressive full-year results, with like-for-like sales climbing 4.2% for the fiscal year ending 20th September 2025, demonstrating the resilience of the UK’s hospitality sector leader.

The FTSE 250-listed operator, which runs popular brands including Harvester, Toby Carvery, and All Bar One, saw its fourth quarter contribute significantly to this performance, with like-for-like sales advancing 3.1% in the final three months of the trading period.

Fourth quarter trading showed particularly encouraging trends across both revenue streams, with food sales increasing 3.4% and beverage sales growing 1.9% on a like-for-like basis. Total sales across the company’s 51-week trading period rose 3.9%, reinforcing the group’s position as a consistent outperformer in challenging market conditions.

The Green Awards UK celebrate organisations across the country that are leading the way in environmental responsibility and sustainable innovation. These awards shine a spotlight on businesses, teams and individuals who are making a tangible impact through creative, forward-thinking approaches to sustainability.

Emily Coon, Sustainability Manager, and Helen Sprason, Managed Pub Area Manager, headed to London on Wednesday 10th September for the ceremony, returning home to Cornwall with the winner’s trophy in hand.

Emily said: “This win shows that our sustainability strategy, Crafting a Brighter Future, is making a real difference – not just in theory, but in everyday actions. This is a big step towards our goal of zero waste by 2040, partnering and collaborating to reduce, recycle and reuse waste – and we’re just getting started.”

Helen, who spearheaded the waste scheme across the managed pub estate and was instrumental in engaging pub teams, said: “This moment took me back to when I was eight years old, watching Blue Peter and being inspired by their green badge launch. That show sparked my passion for the environment. Fast forward to today, and I’m so proud to be part of a team that’s making a real impact. Thank you to Emily and everyone at St Austell Brewery –we’ve done something amazing together.”

Strong

The results revealed interesting regional and segment variations in performance. Mid-market pub and pub restaurant formats delivered particularly robust trading, while the company’s London-based venues and premium restaurant concepts experienced more modest growth rates during the period.

Chief Executive Phil Urban highlighted the broad-based nature of the company’s success, emphasising how performance strength extended across the entire brand portfolio, “We are pleased with our performance this

year, in which we have remained consistently ahead of the market across all market segments. Sales growth has been broad based, with strong like-for-like performances in both food and drink across our portfolio of brands, supported by cost efficiencies and a capital programme that continues to deliver strong returns.” He said.

The investment strategy showed clear acceleration during the year, with the company completing 201 site conversions and remodelling projects – a significant increase from the 185 completed in fiscal 2024. This ambitious refurbishment programme forms part of Mitchells & Butlers’ long-term strategy to maintain its competitive edge and enhance customer experience across its estate.

Expansion activity also featured in the year’s achievements, with the opening of two new venues: an Alex-branded site in Germany marking the company’s international presence, and a new Browns location in London’s competitive dining market. Additionally, the group strengthened its property position by acquiring freehold interests in two existing operational sites.

Looking forward, management expressed confidence about meeting analyst forecasts for the current financial year, despite acknowledging significant cost pressures ahead. The company anticipates facing inflationary headwinds of approximately £130 million in the coming year – equivalent to around 6% of its total cost base.

Pause Visitor Levy Plans, Councils Urged

Hospitality and small business leaders are urging local authorities to review their plans to implement a visitor levy amid uncertainty over the legislative process and the economic impact on their area.

Stirling, Dumfries and Galloway, and Perth and Kinross councils are all currently consulting on a levy, and UKHospitality Scotland is now urging local authorities to review whether plans to implement a levy is right for their areas.

The Scottish government has added to the uncertainty by apparently seeking to change its own policy on the power of councils to levy a flat-rate charge.

Leon Thompson, Executive Director of UKHospitality Scotland, said: “The impact of a visitor levy on visitors and businesses is still unknown, so Argyll and Bute Council is right to rule out implementation of a visitor levy.

“Argyll and Bute’s consultation showed a majority of respondents did not support the levy and this is a clear example of a council listening and acting on concerns from local residents, businesses and trade associations like UKHospitality Scotland.

“There remain many questions about the visitor levy – from its economic impact to how it will be legislated

in the future. There is now uncertainty about whether, or when, visitor levy legislation will be changed to allow the use of a flat rate fee.

“I hope other councils will follow the pragmatic approach of Argyll and Bute by pausing their plans and taking stock of the economic realities of accommodation businesses.”

Hisashi Kuboyama, FSB’s west Scotland development manager, said: “We are pleased Argyll and Bute has listened to the concerns of local businesses and decided against pressing ahead with a local Visitor Levy.

“There is no ‘one-size-fits-all’ when it comes to the Visitor Levy, so it is vital that councils carry out a specific assessment of the potential impact in their own area as Argyll and Bute did, and listen and respond to any concerns of local businesses.”

FSB has previously highlighted the potential administrative burden for small accommodation providers, such as B&Bs and guesthouses.

It has also emphasised the findings of a recent impact assessment commissioned by the Welsh Government, which found a visitor levy could reduce tourist numbers by up to 2.5% and cut visitor spending by as much as £35m a year.

CAMRA’s Good Beer Guide Is A ‘Testament To The Resilience Of Publicans’ Amid Sky-High Tax Burden

CAMRA has published the 2026 Good Beer Guide along with a clear message to the Chancellor: it’s a make-or-break moment for the future of independent brewers and consumer choice.

The Guide is the definitive guidebook to pubs that serve great cask beer across the UK, and uses an independent, volunteer-led selection process that makes it the authoritative and trusted voice of cask beer drinkers.

However, CAMRA warns the latest figures shows another drop in brewery numbers across the UK, almost all being smaller and independent operators, which the Campaign says are vital to consumer choice.

•149 breweries have closed, and only 71 new breweries have opened.

• 36 pubs that featured in the 2025 Guide have closed. One of those has been converted and the rest are shut with an uncertain future.

• There are 900 new entries in the 2026 Guide, showing that pubs are beating the odds to provide quality and choice despite tough economic conditions.

In a year where iconic parts of the UK’s brewing heritage, such as Banks’s in Wolverhampton closed their gates for good, and more independent brewers closed than opened, the Guide remains the go-to source for finding choice and quality in pubs.

Ash Corbett-Collins, CAMRA Chairman, said: “This really is a make-or-break Budget for the Chancellor. It’s time for the Government to decide if they’re pro pubs and independent brewers, or if they are going to reign over the demise of the great British Pub. Consumers want decisive action to get independent beers onto bars and allow pubs to thrive.

“Each edition of the Good Beer Guide is a collectible snapshot of beer and pub culture that year. This year’s Guide is a testament to the remarkable resilience of publicans, continuing to achieve excellence and choice for consumers despite a backdrop of sky-high tax bills and a lack of action from Government. The Chancellor needs to use the upcoming Budget to slash the tax burden on pubs, including VAT, duty and National Insurance contributions.”

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The Last Straw: Bringing Hospitality Together To Talk Zero Waste Behind The Bar

The Sustainable Restaurant Association is bringing hospitality together for The Last Straw – the launch of a new collective of zero-waste suppliers helping bars move away from single-use items, cut unnecessary packaging, and build resilient, low-impact systems. This trade-only event, taking place on 22nd October 2025 at Tate Modern, will introduce The Last Straw Collective and launch the Zero Waste Bar Guide — a practical resource designed to help the industry implement circular solutions and reduce waste. Guests will have the opportunity to meet the suppliers driving change across the sector, explore practical alternatives for running a zero-waste bar, and connect with peers to share ideas and best practice. Attendance at the launch is free of charge but limited to hospitality professionals. Advance registration is essential. Register here .

THE ZERO WASTE BAR GUIDE

Developed by The Porto Protocol and Sustainable Wine Solutions, and supported by The Sustainable Restaurant Association, the Zero Waste Bar Guide sets out practical steps for bars to phase out single-use items, cut unnecessary packaging and lower their footprint. Dynamic by design, it is a living blueprint that evolves through collaboration and experimentation, offering operators a foundation they can adapt to their own businesses. The Guide is free to download and available here: www.thelaststrawcollective.com/guide.

THE LAST STRAW COLLECTIVE

To further accelerate progress, Sustainable Wine Solutions has founded The Last Straw Collective — a group of supply chain innovators providing the first complete low-impact drinks portfolio for the on-trade, covering wine, beer, spirits and non-alcoholic serves. The Collective brings together businesses already demonstrating zero-waste innovation, making it easier for venues to transition to circular operations.

MEET THE COLLECTIVE

• Sustainable Wine Solutions – pioneers of wine-on-tap and a bottle return system, replacing singleuse bottles with closed-loop models.

• East London Liquor Company – an independent distillery offering locally produced spirits with refill and reuse options.

• Pillars Brewery – London’s first craft lager brewery, reducing waste through efficient brewing, local sourcing, and refillable kegs.

• Fgttn Spirits – transforms surplus into premium spirits, using precision cold extraction and ultrasonic cavitation to capture intense flavours from second-life ingredients sourced from UK farms, producers and manufacturers.

• Necense Soda – crafting natural sodas from whole fruit, minimising food waste and unnecessary packaging.

• Bewtr – providing filtered water systems designed to eliminate single-use plastic bottles in hospitality.

Dalata Team Cycles 500km From London to Amsterdam in Aid of Leukaemia Care

Six colleagues from Dalata Hotel Group swapped hotel lobbies for saddles this month, taking on the London to Amsterdam Cycle Challenge to raise vital funds and awareness for Leukaemia Care, the UK’s leading blood cancer support charity.

The team, from Dublin, Cork and Leeds, set off from central London on 17 September, before pedalling through the English countryside, crossing the Channel and cycling into Amsterdam four days later – covering almost 500km in total.

The challenge was part of Dalata’s three-year charity partnership with Leukaemia Care, announced in June 2025.

The partnership forms a key part of Dalata’s wider ‘Difference Makers’ initiative, which aims to raise over €1 million by 2028 for health and wellbeing charities across the UK and Ireland.

Dermot Crowley, CEO, Dalata Hotel Group, said: “At the heart of our charity partnerships are Dalata’s Difference Makers – passionate colleagues who go above and beyond to support important causes. This cycle is another brilliant example of our people making a difference in the communities. We are hugely proud of our team and were with them in spirit, through every kilometer on their journey.”

Colin Dyer, chief executive of Leukaemia Care, added: “We are delighted that Dalata colleagues stepped up to the challenge of cycling from London to Amsterdam. Every kilometre they covered helped raise vital funds and awareness to ensure that nobody has to face a blood cancer diagnosis alone. Their efforts will make a real difference to patients and families across the UK.”

Catriona Delaney, group general manager, UK North & Europe, said: “I see first-hand the incredible dedication of our hotel teams as they raise funds for Leukaemia Care. As a senior leader, I wanted to match their commitment by tackling the challenge of cycling to Amsterdam.”

Niall Macklin, head of acquisitions, said: “I have led the Great Dalata Cycle in Ireland in previous years, motivated by personal loss. It has always been an incredible experience that raised significant funds. I thoroughly enjoyed this new challenge.”

Shane Casserly, deputy CEO, said: “I have joined Niall, Catriona and colleagues on the Great Dalata Cycle in previous years and it is always a brilliant and memorable experience. I am very proud of the impact our partnerships – including with Leukaemia Care – have made, and I was delighted to be part of this challenge.”

AEL Outdoor Solutions: Outdoor Spaces That

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.

EXPERIENCE

OUR 10,000 SQ FT SHOWROOM

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

Email: sales@aelsolutions.com

Download your brochure: www.aelsolutions.com

AEL Outdoor Solutions – Your partner for profitable, allweather trading spaces.

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 ever-reducing 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?

Rick Stein Group Reports Widening Losses Amid Trading Challenges

The Rick Stein restaurant empire has reported significantly increased losses for 2024, with the group’s flagship operations experiencing declining revenues and workforce reductions as economic pressures continue to bite.

Latest filings with Companies House reveal that The Seafood Restaurant (Padstow), the cornerstone of Stein’s hospitality portfolio, saw turnover drop to £18.8 million from £20.2 million in the previous year. More concerning for shareholders, pre-tax losses more than doubled from £204,000 to £459,000.

The pattern was mirrored across other key trading entities. Seafood Trading, another major component of the group, experienced identical revenue declines while pre-tax losses expanded from £892,000 to £1.1 million. Meanwhile, Stein’s Trading saw turnover edge down from £11.8 million to £11.4 million, with losses increasing from £163,000 to £290,000.

Adding to the group’s challenges the group is currently consulting with staff at its Marlborough restaurant regarding a potential closure. However, the company remains hopeful that the venue can be saved.

A spokesperson indicated that the Marlborough site has underperformed compared to other locations in the group’s portfolio of twelve restaurants, cookery school, and meal kit business.

In their statutory filing, directors outlined the multiple challenges facing the business throughout 2024. The board highlighted how the “prolonged effect of the national cost-of-living crisis” continued to impact opera-

tions, with persistent high inflation and weakening consumer confidence creating a perfect storm for hospitality operators.

The group has implemented various mitigation strategies, including menu price adjustments, recipe engineering, and enhanced procurement practices to offset rising ingredient costs. However, these measures were insufficient to counteract broader economic pressures.

A particular challenge came from the substantial 9.8% increase in the national minimum wage, which directors noted placed “additional strain on profitability.” While the group managed some recovery through improved labour management, the impact remained significant.

The Easter trading period proved especially difficult, with guest numbers falling sharply compared to previous years, delivering what directors described as a “sizeable impact to profitability” during what should have been a peak period.

The financial pressures translated into job losses, with combined employment across The Seafood Restaurant (Padstow) and Seafood Trading falling from 398 to 355 staff members during 2024.

Despite the challenging headline figures, there were indications of improvement in the latter part of the year. Directors reported that from June 2024 onwards, the group achieved year-on-year improvements in EBITDA (Earnings Before Interest, Taxes, Depreciation and Amortisation), suggesting operational performance was stabilising.

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,

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:

The Best of UK Hospitality Shines at the AA Hospitality Awards 2025

The best and brightest in British hospitality came together at JW Marriott Grosvenor House tonight for the coveted AA Hospitality Awards 2025, a flagship event recognised as the gold standard of excellence within the industry. Organised by AA Hotel & Hospitality Services, the glittering evening was hosted by television and radio personality Vernon Kay, one of the nation’s best-loved broadcasters.

Welcoming more than 960 guests, the event shone a spotlight on the country’s most exceptional hotels, restaurants, spas, inns, and B&Bs, as well as the inspiring people behind them. Accolades were presented across 18 categories, including AA Chefs’ Chef of the Year, AA Sustainable Award, AA Spa Hotel of the Year and, brand new for 2025, the AA Rising Star Award. Taking home one of the evening’s most prestigious accolades, Gareth Ward of Ynyshir has been named AA Chefs’ Chef of the Year 2025 (sponsored by Wellocks), an award voted for exclusively by his peers. Known for his bold, boundary-pushing approach to modern dining, Ward has transformed Ynyshir into one of the UK’s most exciting culinary destinations, combining Japanese influences with the finest Welsh produce.

Winner of AA Chefs’ Chef of the Year Award Gareth said of his win: “It’s super humbling – I’m blown away. My name has been up there a few times, but you don’t ever think you’re going to win it, but when you do, you have the most massive appreciation to the all the people in our beautiful industry. It means more as an award that has been voted by all my peers as we’re all in it together and we all have mutual respect for each other.”

The Rising Star Award, newly introduced this year, recognises individuals in hospitality who demonstrate exceptional promise and potential in their field. Nataliia Maiseionok, Sommelier at Fischer’s Baslow Hall and winner of the AA Rising Star Award, relocated from Ukraine in 2022, arriving to the UK with limited English but extensive hospitality experience. She began her career as a waitress at Fischer’s Baslow Hall, working her way up to Sommelier through self-funded education.

On her win she said: “Winning this award means that I’ve been on the right path and the effort, dedication, and commitment I’ve invested in gaining knowledge in a field I’m truly passionate about has not been in vain. I feel genuinely at home in this profession, and while there is still so much more to learn, this only adds to the joy because for a true explorer, discovery is the greatest reward.

I see this not as the final destination, but as a powerful step forward.”

Simon Numphud, Managing Director at AA Media, praised the UK’s hospitality sector for its resilience and innovative spirit in 2025: “This celebration highlights the passion, creativity and resilience that define UK hospitality.

The teams have turned challenges into opportunities, inspiring us with their innovation and dedication. Congratulations to all winners, nominees and new Rosette holders – your achievements deserve recognition today and set a shining example for the future of our industry.”

THE WINNERS ARE:

• Gareth Ward (Ynyshir) crowned as AA Chefs’ Chef of the Year for 2025

• AA Outstanding Contribution goes to Michel Roux Jr and Alain Roux

• AA Lifetime Achievement honoured James Thomson OBE, one of Scotland’s best-known restaurateurs and hoteliers

• Nataliia Maiseionok, Sommelier at Fischer’s Baslow Hall, named first-ever AA Rising Star Award winner

• St Brides Spa Hotel (Pembrokeshire), 100 Princes Street (Edinburgh), The Old Inn (Bangor), The Cavendish Hotel (Baslow) and 1 Hotel Mayfair (London) crowned AA Hotels of the Year

• The Little Chartroom (Edinburgh), Gorse (Cardiff), Skof (Manchester) and Joséphine (London) named AA Restaurants of the Year

• The Gleneagles Hotel wins AA Sustainable Award

Shepherd Neame’s White Horse And Bower Re-Opens Following £950K Transformation

The White Horse and Bower may have originally opened as a pub back in 1816, but its new General Manager, Aura Bodian, believes she has a stunning pub that’s as good as new – and more!

Even better, locals are queuing to get back inside the door, following its £950,000 stunning refurbishment by owners Shepherd Neame.

Just minutes from Westminster Abbey and the Houses of Parliament, the pub reopened earlier this month with experienced General Manager Aura at the reins following a three-month transformation.

“I read about this pub and it ticked every single box I had,” she said. “I think it is the most beautiful pub I have ever seen. It has been refurbished with such care and attention to detail.

“Other work was undertaken on the building before we began the project, so the pub was actually closed for two years, but the locals were still there, just waiting for it to reopen. I have a new pub, decorated from scratch, but also with a clientele waiting for it to come back. How lucky am I?” Aura has been working in central London pubs for just over 10 years, starting at another Shepherd Neame

site, The Cheshire Cheese, before spending 10 years working with Young’s, but was looking for a pub company which had a personal touch.

“I was looking for a company that wasn’t too big, where you really feel part of a team, working to achieve success together. And I found it in Shepherd Neame – the support system is amazing, I’ve never known support like it.”

She added: “Hospitality is all about people. This is the one job where you can change a person’s life. You can make an impact on people’s lives and turn a bad day into a good day.”

The pub’s restoration has seen its rich heritage blended with a bold, modern vision. Central to this has been a bespoke reclaimed oak bar, repositioned to ensure a open, welcoming atmosphere.

The new team have been training hard for the reopening. “They are super engaged,” said Aura. “They want it to do well so badly – I’m so lucky. I have really enjoyed training them and we are already getting great feedback from customers.”

Sir Woofchester’s - Canine Hospitality

Sir Woofchester’s has the UK’s largest and most specialised product range for dogfriendly hospitality businesses, including several personalised products.

For your BAR OR

RESTAURANT

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

For your BEDROOMS & ACCOMMODATION

Choose between:

-“All day breakfast” snack bar: a delicious innovative treat for dogs on-the-go!

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

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

YOUR COMPLETE SOLUTION

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

To ensure the highest quality products, we hold a DEFRA registration, a GB Pet Food Manufacturers registration and much of our range is BRC or SALSA certified. We look forward to working with you.

David & the Sir Woofchester’s team

DOGFRIENDLY BENEFITS

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

• Increased average customer spend

• Increase repeat visits

• Enhances staff engagement & enjoyment

• Link to other initiatives – charityfundraisers, online competitions

• Great social media content & word of mouth marketing

• Contributes towards improved reviews

• Fully compliant with legislation etc

WHY DOG-FRIENDLY?

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

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

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

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

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

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

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

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

Bakery Chain Greggs Ventures into Licensed Trade with Newcastle Pop-Up

High street bakery chain Greggs is set to make its debut in the licensed trade this weekend, launching a five-month pop-up pub concept in Newcastle city centre.

The bakery brand, traditionally associated with savoury pastries and grab-and-go items, has transformed space within Fenwick’s Eldon Square department store to create The Golden Flake Tavern, which opens to the public on Saturday 27 September.

The 88-cover venue represents the latest evolution in Greggs experimental hospitality offerings, following previous upscale dining collaborations at the same location.

The pub launch features two specially commissioned draught beers developed exclusively for the venue. Working alongside Newcastlebased Full Circle Brew Co, the operator has created Pink Jammie Pale Ale and Gosforth 1939 Stottie Lager, both designed to complement the food offering.

The drinks menu extends beyond the signature brews to include a full bar service featuring cocktails inspired by the bakery’s core product range.

The food operation centres on traditional British pub fare reimagined through the lens of the bakery’s signature items. The 15-dish menu includes innovative takes on classics such as chicken bake parmo, steak bake mixed grill, and sausage roll served with mashed potato.

Bar snacks draw on the brand’s dessert heritage, with offerings including yum yum bread and butter pudding alongside pink jammie trifle – a dessert featuring doughnut pieces set in jelly with jam, custard and cream toppings.

The venue’s Sunday carvery service positions pastry-based items as the centrepiece of traditional roast din-

ners, accompanied by conventional pub carvery sides including roast potatoes, Yorkshire puddings and cauliflower cheese.

Hannah Squirrell, customer director at Greggs, said: “Following the reaction and success of our previous collaborations with Fenwick –Bistro by Greggs in 2023 and the Greggs Champagne Bar last year –we’re thrilled to be launching our third landmark venture together.

“The Golden Flake Tavern brings a fresh twist to the traditional British pub experience and we hope everyone who joined us before, along with many new faces, will come along to enjoy this unique Greggs experience.”

Fenwick strategic partnerships director Leo Fenwick said: “This latest collaboration celebrates the best of both brands, pairing Greggs’ much-loved classics with our own distinctive approach to creating memorable in-store experiences.

“As two North East icons, we’re proud to work together again in offering customers something playful, surprising and truly unique in the heart of Newcastle.”

Industry observers note the move reflects growing experimentation within the quick-service restaurant sector, as established brands seek to expand their hospitality footprint and explore new revenue streams within the licensed trade.

The venue’s limited five-month tenure suggests this may serve as a market testing opportunity ahead of potential wider rollout, though no expansion plans have been confirmed.

The Golden Flake Tavern opens Saturday 27 September at Fenwick Newcastle, Eldon Square, and will operate until approximately February 2025.

Tourism Triumphs: ACSTA 2025 Winners Crowned

The very best of the north-east’s tourism and hospitality sector was celebrated at a glittering Aberdeen City and Shire Thistle Awards ceremony held at The Chester Hotel.

Thirteen awards recognised the individuals, teams, and businesses delivering outstanding visitor experiences, setting standards for sustainability, and showcasing the unique welcome of the region.

Winners included Kildrummy Inn by Alford which scooped Best Hotel Experience for the second year and Blaine Lyons of Twin Peakes who is the 2025 MacRobert Trust Rising Star and Claire Bruce of Glen Tanar Estate who was names as Individual of the Year.

THE FULL WINNERS LIST:

• Climate Action 2025 – Aberdeen Archives, Gallery and Museums (sponsored by Keenan Recycling)

• Best Self-Catering or Unique Stay – Logie Newton Lodges

Unique Self Catering Stay (sponsored by Aberdeen City and Shire Hotels’ Association)

• Best B&B or Guest House – Lys-Na-Greyne (sponsored by Leonardo Hotels)

• Best Visitor Attraction – Glen Garioch Distillery (sponsored by Aberdeen International Airport

• Best Outdoor or Adventure Experience – Tarland Trails (supported by Tricker Communications)

• Best Community Tourism & Events Initiative – Aberdeen Restaurant Weeks (sponsored by NorthLink Ferries)

• Outstanding Cultural Event or Festival – Spectra Scotland’s Festival of Light 2025 (supported by VisitAberdeenshire)

• Best Bar or Pub – The Craftsman Company (sponsored by Shepherd and Wedderburn)

• Best Eating Experience – The Fish Shop (sponsored by The Full Range and Braehead Foods)

• Best Hotel Experience – Kildrummy Inn (sponsored by Fishers)

• Employer of the Year – The Fife Arms (sponsored by Alliance)

• Individual of the Year – Claire Bruce (sponsored by P&J Live)

• MacRobert Trust Rising Star – Blaine Lyons (sponsored by The MacRobert Trust)

The awards saw a strong spread of success across both city and shire, with several first-time winners – including Logie Newton Lodges, Tarland Trails and Aberdeen Restaurant Weeks – joining more established names in the spotlight.

Kildrummy Inn scooped Best Hotel Experience for the second year running and The Fife Arms was named Employer of the Year once again, while Lys-Na-Greyne reclaimed the Best B&B or Guest House title after multiple previous wins.

Stephen Gow, Chair of Aberdeen City and Shire Thistle Awards says, “Tonight’s winners reflect the extraordinary depth and diversity of talent across Aberdeen City and Shire. It has been especially pleasing to see first-time winners alongside returning champions, showing how fresh innovation sits side by side with sustained excellence.

The spread of awards across the city and the wider shire demonstrates the strength of our tourism sector as a whole. What unites all our winners is a spirit of collaboration, creativity and commitment that ensures visitors receive world-class experiences right here in the north-east.”

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

2p Switch from National Insurance to Income Tax Could

Raise £6 Billion While Protecting Workers’ Pay Packets

The Chancellor should protect workers’ pay packets and level the playing field on how different forms of income are taxed – including a 2p cut in employee National Insurance (NI) offset by a 2p rise in Income Tax (IT) – in order to raise £6 billion in a Budget that will require significant tax increases, according to major new Resolution Foundation research published this week.

A combination of policy-U-turns since the last Budget, higher borrowing costs and a likely downgrade to the UK’s productivity outlook mean significant fiscal consolidation will be needed for the Chancellor to meet her fiscal rules in her upcoming Budget. And with the Spending Review agreed only this summer, that consolidation will primarily need to come from tax rises.

The Foundation says that current market uncertainty means the Chancellor will need to send a decisive signal that she is prepared to take tough decisions to meet her fiscal rules. Taken together, this is likely to require tax rises of at least £20 billion a year by 2029-30.

In doing so, the Chancellor should set the UKs over £1 trillion a year tax system on an improving path and lay out a clear set of principles behind her strategy. A key priority should be protecting workers’ pay packets as much as possible, by reducing the current tax bias against employees.

The Foundation says that the previous Chancellor Jeremy Hunt rightly identified an unfair double tax on work from employee NI and IT, and the current Chancellor should continue to tackle this unfairness by switching the UK’s tax base away from the former and onto the latter. Such a switch would raise £6 billion from those who pay IT but not employee NI – including pensioners, landlords and the self-employed.

The Chancellor can go further on levelling the playing field by extending employer NI to Limited Liability Partnerships such as big law firms, and by raising taxes on dividends (where the basic rate is currently only 8.75 per cent), which together could raise another £2.5 billion.

Another key principle should be to promote fair competition across business.

This can be achieved by addressing worrying growth in unpaid small-business Corporation Tax, which has trebled from £5 billion in 2018-19 to £15 billion 2023-24.

Just partially rolling back this trend could raise £2 billion. The current VAT threshold of £90,000 – double the

OECD average – should also be reduced over time to stop small firms from bunching just below it. Gradually lowering it to £30,000 would raise £2 billion a year by 2029-30.

Finally, the report says the Chancellor should use the tax system to help tackle pressures on the nation’s health (and NHS) as well as support its net zero ambitions.

The report calls for the government to build on the current Soft Drinks Industry Levy by adopting a broader Sugar and Salt Reformulation Tax, as proposed in the independent National Food Strategy. With rates of £4 per kg for sugar and £8 per kg for salt, applied at the industry level, such a policy could raise around £3.5 billion by 2029-30 – enough to fund scrapping the two-child limit on welfare support. The salt element alone would add an estimated 0.61.8 months to UK life expectancy and would relieve pressure on the NHS by cutting the prevalence of hypertension, strokes and coronary heart disease.

Applying a carbon charge to long-haul flights and shipping, and reforming Vehicle Excise Duty to account for the road damage, noise and air pollution caused by heavier vehicles (including electric SUVs) would raise around £4 billion a year.

Adam Corlett, Principal Economist at the Resolution Foundation, said: “Policy U-turns, higher borrowing costs and lower productivity growth mean that the Chancellor will need to act to avoid borrowing costs rising even further this autumn. Significant tax rises will be needed for the Chancellor to send a clear signal that the UK’s public finances are under control.

“Any tax rises are likely to be painful but given the fallout from the recent employer NI rise, the Chancellor should do all she can to avoid loading further pain onto workers’ pay packets.

“She can do this by switching our tax base away from employee National Insurance and onto Income Tax, which is paid by a far broader group in society. This should form part of wider efforts to level the playing field on tax, such as ensuring that lawyers and landlords face the same tax rates as their clients and tenants.

“These sensible reforms would raise revenue while doing the least possible harm to workers and the wider economy. And by acting decisively, the Chancellor can turn her full attention back onto securing stronger economic growth.”

The Red Lion, Stratford-Upon-Avon Is Now Open – Opening Marks Heartwood Inns’ 33rd Opening

Heartwood Inns has opened The Red Lion in Stratford-uponAvon on the 23rd September, its 33rd pub in the Heartwood estate.

In a ceremony officiated by the Mayor of Stratford-uponAvon, Dani Hunter, the pub was officially opened to welcome the Stratford-upon-Avon community through its doors. The Mayor was joined by members of the Royal Shakespeare Company and the Stratford Upon Avon BID to celebrate the opening of the pub.

The Red Lion is located on the canal in historic StratfordUpon-Avon and is located just moments from the home of the Royal Shakespeare Company. A listed building, the pub has undergone a multi-million pound refurbishment to create 182 internal seats across the bar and dining room with an additional 386 external seats created in the spectacular garden.

Guests enjoyed bubbly, sweet treats, a speech from CEO Richard Ferrier, tours of the newly refurbished pub and even Shakespeare’s characters made an appearance at the pub to welcome in the local community.

Under the leadership of General Manager Ritesh Shetty and Head Chef Vikki Kumar, guests will enjoy a seasonally changing, sustainably sourced menu in line with Heartwood’s three star rating from the Sustainable Restaurant Association, the highest rating possible. Alongside a carefully curated drinks list, the pub will offer a selection of local cask ales available on draught.

Richard Ferrier, CEO of Heartwood Collection, said: “We are absolutely delighted to be bringing this iconic pub back to life in a truly special town. Following a sympathetic refurbishment of the bar, restaurant and the spectacular garden, we are proud to be joining this vibrant and historic community.”

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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.

The Source Trade Show Returns for 2026 – Celebrating 21 Years of Connecting South West Hospitality

The Source trade show, the South West’s leading food, drink, and hospitality event, is back for its coming of age 21st year on the 3rd and 4th of February 2026, and registration for attendees is now open.

Held annually in Exeter, The Source trade show has become a cornerstone of the region’s hospitality calendar, attracting thousands of buyers from across the South West and beyond. From chefs and hoteliers to independent retailers and caterers, the show connects brands with decision-makers seeking the latest in food, drink, equipment, and innovation.

• The UK hospitality market is now

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

a

with that comes the perfect opportunity to champion bold, premium red wines that can stand up to the grill.

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

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

ning combination for smoky beef ribs, sticky lamb chops or grilled aubergine. Alongside the GSM, the Barossa Shiraz brings power and richness, while the Cabernet Sauvignon offers elegance and grip, both ideal for more robust grilled dishes or cheese-laden burgers. These aren’t wines for background sipping, they’re wines that take centre stage, bringing a sense of occasion to every serve. For venues, offering premium reds with barbecue dishes is an easy way to premiumise the menu. Whether it’s pairing suggestions, confident upsells or a focus on wine theatre (think big glasses and bold pours), red wine and barbecue are a natural combination with real trade appeal – no matter the weather. So, don’t wait for the sunshine, bring bold reds to the barbecue now and give your customers a reason to raise a glass, whatever’s on the grill.

Barbecue isn’t just

summer pastime; it’s a year-round ritual. From fire pits in the garden to open grills in restaurant kitchens, the UK’s appetite for flamecooked food is growing, whatever the season. And,

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.

Oliver Attributes Restaurant Chain Collapse to Financial Management Failings

Chef Jamie Oliver has candidly admitted that fundamental financial management failures, rather than operational issues, were the primary cause behind the collapse of his UK restaurant empire in 2019.

Speaking on a recent podcast appearance, Oliver revealed that his lifelong struggles with numerical concepts and financial oversight directly contributed to the downfall of Jamie’s Italian, which had expanded to 36 locations before its sudden closure resulted in over 1,000 job losses.

The restaurant group, which also included the Barbecoa steakhouse concept and Fifteen London, accumulated substantial losses before entering administration, marking one of the most high-profile casualty stories in recent UK hospitality history.

Oliver, who has previously discussed his dyslexia diagnosis, explained that his difficulties with mathematics created a blind spot in his business operations that proved costly.

Photography by Karl Gabor

The chef admitted to avoiding responsibility for numerical aspects of the business throughout his career, describing himself as having been “in the worst group for maths” during his school years.

“We were exceptional at executing the complex operational elements that typically challenge restaurateurs,” Oliver explained. “Our food quality, service standards, and restaurant atmosphere were strong. However, we fundamentally failed on basic financial management principles.”

The admission highlights a common challenge within the hospitality sector, where creative professionals often struggle with the financial rigours required for successful multi-site operations.

The chef also disclosed previously unknown details about severe financial pressures during the early expansion of his restaurant portfolio. When launching the original Fifteen concept in Cornwall in 2002, Oliver revealed he faced a brief period where personal debts exceeded £200,000 due to cost overruns and project management issues.

Construction disputes between builders and designers contributed to budget escalation, with Oliver acknowledging his limited business experience at the time prevented effective cost control. The financial crisis was ultimately resolved through publishing royalties, demonstrating the importance of diversified revenue streams for hospitality entrepreneurs.

Despite the 2019 setbacks, Oliver has maintained his presence in the London restaurant scene. Last year saw the chef return with a new mid-market dining concept at Theatre Royal Drury Lane, suggesting lessons learned from previous operational challenges.

The location represents a more focused approach compared to the extensive Jamie’s Italian network, potentially indicating a shift toward quality over quantity in his UK strategy.

While the UK market presented significant challenges, Oliver’s international restaurant business has demonstrated resilience and continued expansion. Current operations span over 70 locations across more than 20 countries, suggesting the business model performs more effectively in certain international markets. The contrast between domestic difficulties and international success raises questions about market-specific factors affecting UK casual dining operations, including rising costs, changing consumer behaviour, and increased competition within the sector.

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 Vent Charcoal Filter 15m3/hr

ODOR4 - 4" In-line Charcoal Filter 25m3/hr

ODOR4SV - 4" In-line Stack Vent Charcoal Filter 25m3/hr

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 and will certainly fill a hole in the marketplace”.

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.

Design and Refit

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. 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

Cater for Crowds with Flexible Folding Tables

One of the biggest challenges of the party season is planning for all the different events on the calendar. Here at Trent Furniture, we supply a fantastic range of folding tables, which make it easy to cater for extra diners in whatever configuration you like. Not only that, our folding tables are currently available with fantastic discounts, making now the perfect time to snap them up!

If you’re looking for a rectangular folding table, our hugely popular American Trestle Table has 10% off the 92cm and 120cm diameter versions, with a 20% reduction on the 186cm size. Its strong steel legs are securely bolted to its top for fantastic stability and durability, and when it’s not in use it couldn’t be simpler to fold away.

Our round Banqueting Folding Table is available in five sizes to comfortably seat parties of 3-4 through to 10-12.

The two smaller sizes current-

ly have 10% off, and you can save 20% on the three larger versions. Again, built for longevity, this table will seat your guests in comfort and style and blend in perfectly with your décor scheme when paired with your choice of tablecloth. With a thickness of just 7cm when stored flat, this hardworking table is designed with hassle-free practicality in mind.

If you need extra chairs to go with your folding tables, we also have some great offers on our range of lightweight and stackable banqueting chairs. Available in red, black or blue upholstery with contrasting steel frame, the Oxford Stacking Chair has 20% off and you can also save 20% on the popular Harrow Steel Stacking Chair.

To find out more about our great range of easy-to-store furniture to ease you through Christmas and beyond, please call us on 0116 286 4911 or 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.