CLH Digital - Issue #284

Food And Drink Prices Rise for Fifth Consecutive Month...

Editor's Viewpoint

Welcome to the latest issue of CLH Digital

EDITOR

Peter Adams

FIVE MONTHS OF RISING PRICES - A PERFECT STORM BREWING FOR HOSPITALITY

As we approach what should be one of the most lucrative trading periods of the year, the sector faces a sobering reality: hospitality food and drink prices have now risen for five consecutive months, with no indication that this relentless upward trajectory is set to reverse course.

Halloween is just weeks away, followed swiftly by Guy Fawkes Night, and then the crucial Christmas and New Year period - traditionally the golden quarter for our industry.

Yet operators are being forced to navigate these prime trading opportunities whilst battling persistent inflationary headwinds that show no signs of abating.

What makes this situation particularly alarming is the double-edged sword we're facing. Not only are costs climbing month after month, but KPMG's latest Consumer Pulse survey reveals that mounting inflation is causing consumer confidence to fall, with UK economic confidence reaching its lowest point of the year in the last quarter. Our customers are feeling the pinch just as acutely as we are.

Regular readers will know I'm a devoted admirer of the legendary American economist Milton Friedman, who astutely observed that inflation is "the one form of taxation that can be imposed without legislation".

I'm no economic expert, but what I'm witnessing appears to be a textbook case of what economists call fiscal drag.

When tax thresholds and allowances aren't adjusted in line with rising prices, workers find their incomes pulled into higher tax brackets without any official rate increase - paying more tax whilst their real purchasing power diminishes.

Meanwhile, higher prices automatically boost VAT receipts for the Treasury. Those of

us old enough to remember the 1970s know precisely where this path leads, and it wasn't pretty.

Something has to give, and urgently. The starting point must be our crippling energy costs. UK businesses are paying 60% more per unit of electricity than their European counterpartsthis is simply unsustainable for any sector, let alone one as energy-intensive as hospitality.

With the Budget looming, the pressure on government to address this disparity must be maintained and amplified.

On a related note, I was recently in Liverpool for the Labour Party Conference. Across the Mersey in New Brighton - where I spent many happy childhood days - I learned of a publican who'd rebranded his establishment in opposition to government proposals for digital identification, drawing parallels with Orwell's surveillance state in 1984.

I share those concerns (but will leave that for another day) about digital ID and was disappointed not to have had time to visit and hear their views firsthand. It's firmly on my list for my next Merseyside visit.

The hospitality sector has weathered countless storms, but this perfect convergence of rising costs, falling consumer confidence, and fiscal pressures demands immediate and decisive action in next months budget.

I am reminded of that great quote attributed to a famous scientist “The definition of insanity is doing the same thing over and over and expecting different results”

Current policy is not working and won’t work in the future, the hospitality and ontrade sector deserve better than to be squeezed from all sides whilst trying to deliver the experiences that bring communities together in the lead up to the festive and new year season.

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

Food And Drink Prices Rise for Fifth Consecutive Month

(CONTINUED FROM FRONT COVER)

The Meat & Poultry category recorded a further price rise, with high inflation in beef and lamb lifting the Food and Agriculture Organization’s Meat Price Index to an all-time high. This was in contrast to poultry prices, which declined slightly due to ample supplies from abroad. Costs also rose in the Milk, Cheese & Eggs category, and increased production and labour costs may sustain upward price trends here.

CAUSE FOR CONCERN

Prestige Purchasing CEO Shaun Allen said: “The August report reflects a difficult and ongoing reality for the hospitality sector. While some prices have stabilised or even slightly reduced, the overall trend is one of persistent increases driven by a mix of climate variability, geopolitical issues and enduring pressures on energy and logistics. Success for businesses in this climate lies in a proactive approach to their supply chain, where strategic planning can help to mitigate the impact of this sustained volatility and build long-term resilience.”

Reuben Pullan, senior insight consultant at CGA by NIQ, said: “Yet another increase in food and drink prices is cause for concern as hospitality begins the long run-in to Christmas and New Year. Relentless inflation is tightening the squeeze on consumers’ spending in discretionary areas, and sapping the confidence of hardpressed restaurants, pubs and bars. Businesses will be keeping everything crossed for respite on both macro geopolitical factors and micro supply issues in the coming weeks.”

TAXED OUT

In August UKHospitality Chair Kate Nicholls warned of the impact high inflation is having on the sector “It’s clear the UK economy is stuck in a low growth and high inflation trap, and the only certainty is that increasing taxes and costs would make the situation worse.

“Our latest member survey data shows that the £3.4 billion in additional annual cost that hit the sector in April has forced eight in 10 hospitality businesses to put up prices – which is no doubt a factor unfortunately fuelling inflation.

“Pulling the tax lever on hospitality once again would be the worst possible thing to do and instead the Government should lower business rates, fix NICs and cut VAT at the Budget to back hospitality and stop the sector from being taxed out.”

CONSUMER CONFIDENCE FALL

Mounting inflation is causing consumer confidence to fall according to KPMG’s latest Consumer Pulse survey, which reveals that consumer confidence in the UK economy fell during the last quarter, reaching the lowest point so far this year.

KPMG’s poll of 3000 UK consumers saw the number of people feeling that the economy is worsening increase from 51% to 62% in the last three months – and up from 43% since 2025 began.

As has been the case throughout 2025, the majority (58%) of consumers continue to feel financially secure, with no change since the last quarter. But due to a perception that the UK economy is worsening, consumers say they are reducing or deferring spending. Of those who agreed that the UK economy is worsening:

• 56% say they are cutting spend on everyday items (up from 51% last quarter).

• 38% are deferring big ticket purchases (up from 35% last quarter).

• And 38% are saving more as a contingency (up from 36% last quarter).

• The cost of groceries is the most common reason (81%, up from 79% last quarter) to feel that the economy is worsening, followed by utilities cost (77%, up from 74% last quarter).

EATING OUT DECLINE

Responding to the findings, Linda Ellett, Head of Consumer, Retail and Leisure for KPMG UK, said: “Rising food inflation and news of higher energy bills this autumn are two likely factors in the increase in consumer pessimism about the UK economy over the last quarter. Despite the majority of households feeling secure in their current ability to manage their household budget, concern about what a worsening economy will or could mean is leading consumers to say they are cutting, altering or deferring spending. As the Budget approaches, the government need to convince more households that the economy is heading in the right direction.

“Larger purchases are more considered than everyday spend for the majority of people, but there is often money there for the right occasion, product or deal – as demonstrated by holiday spending or household goods buying this summer. Retailers will be focussing on how they entice cautious consumers to spend during the final promotional and festive months of 2025.”

As has been the case in previous Consumer Pulse surveys this year, eating out (40%) and takeaway (34%) are the most common things people report spending less on this quarter compared to last.

LOYALTY CARDS

Consumer focus on price was again evident during the last quarter, with price the number one buying driver for 68% of consumers and a quarter of respondents saying they had used loyalty cards more and a quarter also reporting buying more promotional or discounted goods.

Linda Ellett added: “As food inflation, higher employment costs, and other supply challenges filter their way through to costs of food and drink - in both groceries and eating out, consumers tell us that they are adapting their behaviour to manage these higher costs. Groups of consumers are cutting back on the frequency or total spend of eating out, making product switches when grocery shopping, or maximising loyalty card prices. Cost continues to influence buying behaviour and price is the main purchasing driver for 68% of people when buying everyday items.”

Using AI to Modernise CX in Hospitality and Catering

By Erol Ayvaz, CEO, Serve

In hospitality, competition is fierce. Menus can be copied. Décor can be matched. Even location isn’t the advantage it once was due to the rise of delivery platforms. Perhaps more so than ever before, what truly sets a venue apart is the customer experience (CX). Yet many operators still rely on outdated feedback systems that only surface problems after guests have left the building…most likely, never to return.

With two hospitality sites closing daily in 20251, the stakes for hospitality operators couldn’t be higher. But there may be hope. Recent advances in AI are helping operators move from reactive service recovery to proactive experience improvement by spotting and fixing problems either before they arise, or before guests are affected, safeguarding CX, protecting loyalty and turning potential complaints into reasons to return.

IS YOUR CX APPROACH STILL STUCK IN THE PAST?

Too many hospitality businesses still rely on CX insights that arrive long after the guest has left. By the time problems are identified, all too often, the damage is done, and disappointed guests have already shared their experiences and reviews online. Disconnected feedback streams make it harder to see the full picture, leaving teams reacting to yesterday’s issues instead of proactively preventing today’s. Modern CX isn’t about collecting more feedback, it’s about turning it into timely, actionable insight that keeps guests happy in real time.

WHY GETTING CX RIGHT IS NOW MISSION-CRITICAL

Retaining guests is far more cost-effective than finding new ones. Increasing customer retention by just 5% can boost profits by 25-95%2, and great CX drives repeat visits, higher spend, and word-of-mouth recommendations. Poor CX, however, spreads fast. One single unaddressed bad review can deter 60% of customers3, while 22% of customers will avoid a restaurant after reading just one low review4. The risk isn’t just lost revenue, it’s lost reputation.

HOW AI IS ALREADY CHANGING THE GAME

Forward-thinking businesses are increasingly using AI to analyse feedback in real time, spotting issues with food quality or service before they affect satisfaction scores. Others are applying predictive analytics to optimise menu planning, reduce waste, and improve the guest experience. Some hospitality operators are also using AI-powered sentiment analysis to monitor online reviews live, enabling managers to resolve issues within hours rather than weeks.

Serve First’s platform effectively acts as the connection between insight and action, consolidating fragmented feedback into one intelligent view and automatically generating tailored actions for the right team members, not just managers. This reduces the time spent gathering, analysing and interpreting data, enabling staff to act

immediately and turn feedback into practical, meaningful improvements. For example, if guest sentiment around ‘slow service’ starts to dip, the platform doesn’t just flag it, it proactively recommends adding staff at peak hours and routes this as a real-time alert to managers. That means fewer repeat problems, faster fixes, and guests who leave feeling genuinely cared for, often without ever knowing an issue was brewing.

Practical applications are everywhere. A hotel guest can use an in-room app to report an issue, such as missing toiletries. AI routes the request directly to housekeeping with a priority alert, ensuring supplies are delivered within minutes, avoiding frustration that could have turned into a negative review. Café chains can detect a rise in lukewarm coffee complaints and trigger targeted barista training that same week.

AI even helps match staffing to demand in real time, for example, arranging extra front desk staff when a delayed flight is about to land. And by building detailed guest profiles, AI enables personalised recommendations at check-in, creating the kind of tailored experience that guests remember, return for, and possibly even rave about online

BEHIND THE SCENES: HELPING STAFF ACT FASTER AND SMARTER

AI in hospitality isn’t just about guests. It is also transforming how teams work. Instead of juggling separate systems for bookings, reviews, maintenance, and training, AI can pull everything into one intelligent dashboard, giving staff ‘on the ground’ clear, prioritised actions in plain language, and - where appropriate - linked to company processes and policy documents to help staff carry out actions correctly.

So, for example, housekeeping might get a real-time alert to inspect a room after a low satisfaction score, or restaurant managers will be sent an email to flag a trend of slow service during peak hours as it’s happening, so that it can be addressed, and planning can be improved to schedule extra servers for the next rush. By replacing scattered data with real-time, actionable insight, AI frees staff from admin overload and helps them focus on delivering great hospitality.

THE FUTURE OF CX: PROACTIVE, PREDICTIVE, PERSONAL

Today, AI in hospitality excels at spotting issues and triggering quick action. Tomorrow, it will prevent problems before they happen. Soon, AI could integrate with IoT sensors to detect failing equipment and schedule repairs before guests notice.

Voice recognition may enable seamless, multilingual service, while predictive analytics could optimise staffing months ahead. The most successful operators will treat AI not as an add-on, but as an integral part of delivering consistent, memorable hospitality every day.

BRINGING IT BACK TO BASICS

Technology and AI can feel overwhelming, especially in an industry which is predominantly about people and service. But the goal remains simple: deliver great CX, get guests to return more often, spend more, and recommend you to others. AI isn’t here to replace the personal touch, it’s here to protect and augment it. By helping to identify and alert staff to issues before guests notice and giving teams the confidence to act fast, AI can turn small wins into lasting loyalty. The real question isn’t if AI will reshape hospitality CX, it’s which operators will lead the change and which will watch competitors use it to their advantage.

1. Daily Telegraph - ‘Britain loses more than 1100 pubs and restaurants’ (2025)

2. Harvard Business Review - ‘The Value of Keeping the Right Customers’ (2014)

3. Mara Solutions - ‘Online Review Statistics Every Hotel Needs to Know’ (2025)

4. Wowapps - ‘How Restaurant Reviews Impact People’s Decisions’ (2023)

Make Your Christmas Menu Unmissable with Outdoor Banners

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 CHRISTMAS

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

�� Promote your offers – Highlight your Christmas lunches, drinks packages, party nights, or New Year’s Eve specials.

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

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.

�� Order your two 8ft x 3ft Christmas menu banners today for just £90 + VAT,

�� Incredible value – For less than £100, you get weeks of exposure in the run-up to Christmas and New Year.

BUILT FOR THE SEASON

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

Sales Warm Up For Pub Groups In August But Restaurants Fade In The Heat

Warm weather helped Britain’s leading managed pub groups to solid sales growth in August, the latest CGA RSM Hospitality Business Tracker reveals. Pubs’ like-for-like sales were 2.8% ahead of August 2024, making it their best month since April. Sustained sunshine in many areas attracted consumers to pubs with gardens or terraces, and CGA by NIQ data shows it was a particularly strong period for sales of beer and cider. However, the heat also reduced some people’s levels of eating-out, and restaurant groups recorded a 1.6% dip in sales in August. Bars’ sales were down by 5.0% from August 2024, and the on-the-go segment was 4.5% behind.

With all channels combined, the CGA RSM Hospitality Business Tracker shows like-for-like growth of 0.5% for hospitality operators in August. It is the Tracker’s first positive month since April and only the third of the year so far. Total sales, including at venues opened by groups in the last 12 months, were up by 3.9%—fractionally ahead of the UK’s current rate of inflation.

For the sixth month out of eight, hospitality operators in London were outperformed by groups further afield. Sales within the M25 were 0.3% up on August 2024, but they were ahead by 0.6% outside of the M25.

Karl Chessell, director – hospitality operators and food, EMEA at CGA by NIQ, said: “August’s figures complete a challenging Summer for hospitality. Ongoing price rises are making consumers cautious, and while the sunshine loosened some people’s spending in pubs, many restaurants have found it hard to generate the sustained real-terms growth that is needed to mitigate sharp increases in costs. The future remains bright for well-run, good-value and guest-focused hospitality groups, but the outlook remains difficult for some businesses as we move into the crucial final months of the year.

Saxon Moseley, head of leisure and hospitality at RSM UK, said: “The hospitality industry returned to growth in August with positive like-for-like sales for the first time since April. While good news for the sector, the figures do mask differing fortunes, with restaurants in particular continuing to report real terms reductions in turnover.

Of concern to operators will be the rise in the use of discounting to entice cautious consumers through the doors, which risks squeezing margins further amid rising input and labour costs. As we enter the final months of the year, all will be hoping that the budget will provide a boost to consumer confidence and offer some relief to a sector that has borne the brunt of this year’s tax rises.”

Fullers Announce Return of “Only in the Pub” Celebration of Cask Ale

Fuller’s has announced the return of Only in the Pub – its campaign celebrating cask ale. Following last year’s successful campaign, which put cask ale back into growth across its estate, Only in the Pub returns – highlighting the craft and passion that goes into brewing and serving the perfect pint of cask ale. The campaign also celebrates all the different customers that enjoy cask ale in Fuller’s pubs – whether that’s after work drinks in the city, watching rugby with friends or catching up over a roast.

This year’s campaign launched during Cask Ale Week and, over the next five weeks, will see a number of exclusive new brews on the bar – plus the return of seasonal favourites such as Red Fox.

There will also be a series of beer tasting events in a number of Fuller’s pubs –offering beer-lovers the opportunity to be some of the first to try new brews such as Prize Old Ale, and the 180th Anniversary Ale brewed in celebration of the Company’s 180th anniversary this year. Only in the Pub also sees the return of the popular Magic Stamp – Fuller’s digital cask ale loyalty card. On

Sam

“Our Only in the Pub campaign targets all cask ale enthusiasts and emphasises sustainability and freshness – appealing to younger drinkers. Cask ale, the freshest beer form, boasts rich heritage and minimal processing. It’s sustainable – with low beer miles and waste – attracting eco-conscious consumers.

“Fuller’s pubs serve some of the freshest pints out there so a big thank you to our teams for ensuring our beers are well-kept and for keeping a keen knowledge about the wonderful world of cask ale. Whether you’re a cask ale novice or well-versed with it, celebrate cask ale with us – Only in the Pub.”

the Magic Stamp app, receive a digital stamp for every Asahi cask ale you purchase – Fuller’s, Gales or Dark Star – and after five stamps, the next pint will be on the house.

Bourke, Fuller’s Marketing Director, said: “Cask ale is at the heart of Fuller’s and we celebrate it year-round – but Only in the Pub is our chance to put it in the spotlight.

UK Pubs, Navigating a Crisis Through Circular Evolution

By Richard Payne Personal Broker

Richard comes at the subject from a different angle, by listening, hearing the stories, understanding the situations and sometimes plight of his clients. Realising the very reason they are looking to sell or transfer their hospitality business, the trials and the tribulations, and how can he best place it in the market for sale.

His opinion based on what he has found since joining the business transfer sector in 2001 is quite interesting.

The UK public house, or "pub," sector is currently defined by a stark duality: resilience in market value against a backdrop of accelerated structural decline in the number of operational venues. While the overall market shows signs of growth and is forecasted to exceed its pre-pandemic value, this optimism is tempered by a cost crisis and profound shifts in consumer behaviour that continue to drive significant numbers of closures.

RAGING PERFECT STORM FOR PUBLICANS

The primary challenge facing the industry is a perfect storm of soaring operational costs that is disproportionately impacting small and independent operators.

Rising Input Costs: Pubs have been hit hard by inflation, which has driven up the cost of food, beverages, and energy. Energy bills, in particular, have seen dramatic increases for many operators.

Tax and Rates Burden: The industry faces a significant tax burden, with the British Beer and Pub Association (BBPA) noting that a substantial portion of the price of a pint goes to the Treasury via beer duty and VAT. Furthermore, the reduction and planned removal of business rates relief is placing an enormous and often unsustainable financial pressure on businesses already operating on thin margins.

Labour Costs and Shortages: The sector is grappling with persistent staffing shortages and rising wage bills, driven by increases in the National Minimum Wage and competition for workers.

Closure Rate: The most visible sign of the crisis is the accelerated rate of pub closures. Recent figures indicate that multiple pubs are closing every week across the UK. Since 2001, more than a quarter of the UK's pubs have closed, a decline that has worsened post-pandemic. Closed pubs are often demolished or converted into residential or retail spaces, signifying a permanent loss to the community.

KEY TRENDS

Despite the financial headwinds, the pubs that are surviving and thriving are those that have successfully adapted to evolving consumer habits. The market's overall value growth is largely driven by operators who have embraced a shift towards experience and quality.

THE RISE OF 'EXPERIENCE' PUBS

Consumers, particularly younger demographics, are increasingly looking for immersive and social experiences that go beyond a traditional drink-at-the-bar model.

Events and Entertainment: Pubs are pivoting to become "experience hubs" by hosting diverse events such as live music, pub quizzes, bottomless brunches, and competitive socialising activities (e.g., darts, shuffleboard, gaming). These events boost footfall and revenue, especially during quieter midweek periods.

Gastropubs and Food Focus: Quality food remains a crucial revenue stream, with many pubs doubling down on their dining offerings to attract customers seeking a higher-end experience than what is offered at home.

THE SOBER-CURIOUS GENERATION

A significant generational shift in drinking habits is reshaping menus across the sector.

Low and No-Alcohol Boom: Driven by health-conscious consumers and younger people who are drinking less, the demand for premium, sophisticated no and low-alcohol options has surged. Pubs that offer a varied and high-quality selection of non-alcoholic beers, spirits, and cocktails are better positioned to capture this growing market. Where once RTDs were the flavour of the decade (Ready To Drink) now NOLOs are now the new kid on the block (No & Lo Alc.)

COMMUNITY AND LOCAL HUBS, WE MUST SHIFT HABITS.

The social value of the pub has never been more important. Successful pubs are cementing their role as essential community assets.

Local Engagement: Operators are focusing on local initiatives, such as hosting community groups, supporting local charities, and generally serving as a focal point that builds deeper loyalty and gives residents a compelling reason to visit.

The Threat of Home Consumption: Pubs face stiff competition from off-trade sales, where supermarkets offer cheaper alcohol. This forces pubs to justify their higher prices through an unbeatable atmosphere, superior service, and unique offerings.

MARKET STRUCTURE AND THE ROAD AHEAD

The financial pressures are contributing to a subtle but significant shift in the operational landscape:

Growth of Managed Pubs: There is a trend towards major pub groups increasing the number of managed pubs—venues directly controlled by the parent company—over the traditional tenanted/leased model. This allows for greater efficiency, streamlined operations, and tighter cost control, often leaving independent, less adaptable pubs more vulnerable to closure.

If I think back to when I grew up in and around pubs in the 1970s, with family who worked for the then Wilsons Brewery, managed pubs were all we knew, and off-sales were handled by the pub too, from the outdoor, usually a little booth or window during closing time.

Technology Adoption: Pubs are increasingly turning to technology for survival, implementing systems for realtime sales tracking, efficient staff scheduling, inventory management, and enhancing the customer experience through mobile ordering and personalised offers.

In conclusion, the UK pub sector is in a period of intense transition. While the tradition and social importance of the local pub remain deeply ingrained, its survival hinges on its ability to innovate rapidly and diversify its offering to combat rising costs and meet the demands of a new generation of consumers who value experience and choice above all else. For many, the crisis is existential, but for those who adapt, a resilient future remains possible.

You only have to witness what former England International Cricketer Stuart Broad has done with his small pub group, to see what a vocationally passionate approach to a much loved hobby turned business can do. One of the main things I would do politically, is ban supermarkets and convenience stores from selling alcohol, allowing pubs to regenerate and once again thrive in their local community off-sales offering.

Meet Bros, Announces Second Site in Shoreditch

Following the success of its first site in Paddington, premium halal Asian-fusion steakhouse Meet Bros has confirmed the launch of its second restaurant in the heart of Shoreditch this November 2025. The move marks a major step in the brand’s strategic expansion across the capital, tapping into East London’s vibrant food scene and growing demand for high-quality halal dining experiences. Since opening in 2022, Meet Bros has built a loyal following for its innovative blend of Asian-inspired flavours, premium cuts, and meticulous service – earning accolades within the halal dining space and beyond. The Shoreditch location will continue this winning formula, while introducing new dishes and a refreshed design concept tailored to the creative energy of the area.

Syed Ashraf Syed Ali, Palace Butcher Resources CEO, said: “The past few years have shown us just how much appetite there is for elevated halal dining done differently. Shoreditch felt like the natural choice for our next chapter. It’s a cultural and culinary hub that shares our

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Set across 150 covers (with outdoor seating), the new venue will feature a bright, airy design accented with abundant greenery, natural wood finishes, and warm lighting, creating a relaxed yet refined atmosphere. Guests can expect menu favourites from Paddington alongside exclusive new dishes created for Shoreditch – from signature steaks cooked on the grill to inventive Asian-fusion small plates and indulgent desserts.

Najib Hamid, Serai Group Managing Director, added: “With Shoreditch, we’ve designed a menu that keeps our classics but gives guests something new to discover – whether that’s the richness of a Wagyu ribeye with our house spice rub, or a fresh seasonal small plate inspired by Southeast Asian street food. It’s about keeping the dining experience exciting and memorable, every time.”

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The Power Lunch: UK Workers Ditch Desk

Sandwiches As Lunchtime Dining Increases

The return to office working is reshaping how Britain takes its lunch break, with more workers ditching desk sandwiches in favour of dining out, according to new data from OpenTable.

With 41% of businesses increasing their requirement for onsite working over the past year in the UK, as reported by the British Chambers of Commerce, OpenTable dining data reveals that weekday lunchtime dining (12pm – 3pm) has risen by 4% in 2025 to date (1st January – 7th September) compared to the same period in 2024. This trend correlates to the revival of in-person business interactions.

OpenTable’s business dining data shows diners are spending 8% more per person on business meals year-on-year (YoY). The £41+ price bracket on OpenTable has seen the largest increase (+8% YoY) between 12pm – 3pm, highlighting that professionals are opting for higher-value meals – whether treating themselves or entertaining clients.

Sasha Shaker, Senior Director at OpenTable in the UK and Ireland, said: Our recent data highlights a marked rise in UK weekday lunchtime dining, with diners also spending more on business meals. This uptick could reflect the growing popularity of in-person meetings and hybrid work, with the business lunch a key moment for teams to connect and collaborate.”

The biggest weekday lunchtime dining increases are being seen midto-late week, with Fridays up 7%, Thursdays up 5%, and Wednesdays up 4% year-on-year. Alongside this, solo lunch dining on weekdays has climbed 16% YoY, suggesting that workers may be using their breaks as valuable personal time.

This shift may reflect a broader cultural change: as hybrid work balances time between home and the office, workers seem to be reclaiming lunch breaks as an opportunity to reset, recharge, and reconnect. Whether through solo dining or client-facing meals, the rise of the ‘power lunch’ underlines the evolving role of the midday break in the UK’s work culture.

Cornish Hospitality Buyers Encouraged to Register for Expowest Cornwall – 3rd & 4th March 2026

Cornwall’s longest-running hospitality trade show, Expowest Cornwall, returns on Tuesday 3rd & Wednesday 4th March 2026, bringing together everything the Duchy’s hospitality sector needs, under one roof.

For more than 40 years, Expowest has been the place where Cornwall’s hospitality businesses – from pubs and hotels to cafés, holiday lets and caterers – source their food, drink, equipment and services. With over 95% of visitors coming from Cornwall, it’s the only trade event built entirely around the needs of local buyers.

Cornwall’s visitor economy is worth over £2 billion a year, supporting more than 50,000 local jobs. With such a vital industry to serve, Expowest Cornwall plays a unique role in helping local businesses discover new suppliers, stay competitive, and stand out from the crowd.

“Expowest is where Cornish hospitality comes to do business,” said Mike Anderson, MD of the show’s organisers, Hale Events. “In just two days, buyers can meet suppliers, compare products, and discover the innovations that will help them thrive in a highly competitive market.”

From the latest food and drink launches to sustainable packaging, kitchen equipment and business services, the event offers local buyers the chance to see, taste, and order everything they need – without leaving the

county.

WHY REGISTER? REGISTRATION TAKES JUST FIVE MINUTES AND ENSURES BUYERS:

• Receive insight and information pre-show.

• Gain fast-track access to the show across both days.

• Stay up to date with new product launches and exhibitor announcements.

• Connect with hundreds of suppliers in one convenient venue.

• Maximise their time by planning who to meet before the event.

EVENT DETAILS:

• Dates: Tuesday 3rd & Wednesday 4th March 2026.

• Venue: Royal Cornwall Events Centre, Wadebridge, PL27 7JE.

• Who should register: Hotels, pubs, restaurants, cafés, holiday parks, catering companies and anyone supplying the hospitality trade.

For more information about the show, and to register, visit www.expowestcornwall.co.uk

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New Insight Shows How Technology Holds The Key To Hospitalty’s Productivity Drive

A new report from Sona, the AI-native workforce management software firm, and Peach 20/20 shows that the vast majority of hospitality executives are prioritising improving productivity over all other metrics to positively impact the bottom line.

The report reveals that 82% of executives believe improving productivity will impact their EBITDA. In business, productivity quantifies how efficiently a business converts inputs, such as labour, capital, and materials, into valuable outputs.

The report is based on detailed surveys led by CGA by NIQ and a roundtable with hospitality executives. They discuss how the sector must evolve to navigate the plethora of issues facing the industry – such as staffing, inflation, taxation and changing consumer habits – to find a pathway to profitability.

Technology was revealed to be central to profitability with 53% strongly believing tech plays an important role in productivity strategy. While cost reduction is a key objective, operators believe it has to be part of a longer-term growth strategy by enhancing guest experience, staff engagement and operational flexibility.

While leaders agreed (81%) that productivity is a board-level strategic priority, the following challenges that need to be overcome were also raised in the report:

• Rising operational/input costs (74%)

• Inefficient processes (42%)

• Repetitive/time consuming work (29%)

• Poor forecasting/scheduling (24%)

• High staff turnover (13%)

Leaders believe that technology holds the key to unlocking productivity with 61% pointing to increasing automation of basic tasks, 45% see greater opportunity in workforce scheduling and more than a third (39%) recognise an opportunity for marketing optimisation with improved technology.

However, only 35% expressed confidence in their data and 58% of respondents said outdated systems hinder productivity.

Ben Dixon, Chief Technology Officer and Co-Founder of Sona, said: “The challenges the hospitality industry continues to face are exhaustive and ongoing, and leaders are constantly looking for innovative ways to navigate through to greater profitability. The research in this report shows that technology is considered as an essential way to boost productivity but what is less clear to some is knowing where to best invest.

“We increasingly see leading hospitality businesses evaluating existing systems and identifying the functions where significant value can be driven, with the support of AI, to drive the team and guest experience, cost benefits, revenue, and profit.”

Peter Martin, Co-Founder of Peach 20/20, added: “Our report focuses on how boards are measuring productivity success and which KPIs and metrics are being utilised. It is an area that is quickly evolving and will become increasingly sophisticated.

“The results of our research and roundtable conversations paint a fascinating picture of how the hospitality sector is addressing productivity, which we have no doubt will prompt more discussion.”

For more information and to access the full report visit the Sona website

Admiral Taverns Celebrates 100th Meet The Pro’ Pool Evening

Admiral Taverns has celebrated its 100th ‘Meet the Pro’ pool event at The Falcon in Hull on Thursday 25th September. The event provided local pool teams with the opportunity to play against IPA pool professionals, Connor Jones and Dave McNamara.

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

Admiral provides extensive support for participating pubs to ensure licensees have the tools they need to host a successful pool pro evening.

This includes organising attendance from a professional pool player, POS materials, bespoke advice from the licensee’s Business Development Manager, a comprehensive guide on maximising the opportunity and, where necessary, investing in new or upgraded pool facilities.

Since launching the initiative, events have been held across Admiral’s estate with some fantastic feedback received from both licensees and customers. For example, The Six Bells in Kidlington secured enough signups to form three pool teams having previously struggled to form one as a result of hosting a pool pro evening. Over in Farnborough, The Hawley Arms – following a £270,000 refurbishment – hosted a series of events that were so popular the pub hit maximum capacity. In addition, other pubs have used the evenings to further engage their communities by hosting competitions in advance of the main event to decide who will play against a professional.

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

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

Pubs are the cornerstone of their local areas, providing residents with thriving social hubs all year round, and it’s events like these that help publicans in their mission to bring people together.

By equipping licensees and operators with the materials required to host their own ‘Meet the Pro’ events, we have enabled them to drive footfall and maximise community engagement throughout the year. I’d like to give a special thanks to our Head of Machines here at Admiral, Tony Guy, who orchestrated the pool pro series and brought the events to life.

Without him, none of this would have been possible. I’d also like to thank the fantastic licensees and operators that have hosted a pool pro event so far and for their continued efforts to bring their local communities together.”

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

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

Cost-Of-Living Concerns Weigh On OutOf-Home Market Research Reveals

42% Of Brits Believe Their Local High Street Is In Decline

Almost half of Brits believe their local high street is worse than it was a year ago, according to a new survey by UKHospitality.

The findings, published during the Labour Party Conference, reveal that the sense of high street decline is felt most significantly in suburban and rural areas.

The survey of 5,000 consumers, produced by CGA by NIQ in partnership with the UK’s leading hospitality technology provider Zonal, showed that those in suburban areas (55%) believe their high street is worse than it was a year ago, with a similar response from consumers in rural areas (48%). In contrast, only 19% of consumers in city centres hold this view.

UKHospitality said that these results make clear that many communities living outside of big cities feel that they are being left behind, with their high streets declining.

The trade body said the survey reinforces the urgent need for the Chancellor to introduce measures at the Budget on November 26 that can revive and regenerate high streets.

It is calling for the Chancellor to implement the maximum possible business rates discount for all hospitality properties under £500,000 rateable value, alongside a zero rate surcharge for properties above that rateable value, which will level the playing field for the high street, reduce costs and remove barriers to investment.

The survey reveals that the public overwhelmingly believe (74%) that hospitality needs and deserves more support from Government.

Allen Simpson, Chief Executive of UKHospitality, said: “These are really worrying statistics. It’s clear that

many of our communities, outside of big cities, feel that they are being left behind. That’s unacceptable.

“We should not be faced with the situation where our towns, suburbs and villages feel that their high streets are in decline. It affects our sense of local pride and place, and has wider implications for our communities and local economies.

“This needs urgent action, and it’s no coincidence that this is happening at the same time as hospitality businesses are being taxed out.

“Relentless tax and cost increases are forcing high street and community businesses to use all their available cash to pay the bills. They simply don’t have the means to invest and grow, which impacts us all.

“One of the major barriers to high street investment and regeneration is the outdated business rates system. Bricks and mortar businesses, like our pubs, restaurants, hotels and cafes, have for decades paid far more than their fair share and it’s time to level the playing field.

“It’s positive that the Government has committed to do just that and reform the business rates system. Now it needs to provide the maximum possible discount for all hospitality properties under £500,000 rateable value, alongside a zero rate surcharge for properties above that rateable value. This is the only one way that hospitality businesses will see lower rates bills.

“I hope these figures act as a wake-up call and that we get serious about supporting hospitality to regenerate and improve our high streets. The potential is there, but the Government needs to stop the sector being taxed out first.”

Greene King Celebrates Pub Franchisees With Dedicated Franchise Awards

Greene King Pub Partners, the leased, tenanted and franchise business unit of Greene King, has celebrated the success of its franchisees with an awards ceremony held as part of a dedicated ‘Franchise Festival’ at Leicester Racecourse.

The Pub Partners Franchise Awards recognise the very best of Greene King Pub Partners’ franchisees, who operate Hive and Nest pubs in partnership with Greene King.

The awards were attended by franchise partners from across the UK and celebrated their achievements with a festival atmosphere, including a live band, ‘bandeoke’, and a DJ set. Suppliers including Greene King Brewery, Coca-Cola Europacific Partners, Bacardi, Global Brands Limited and more stocked the bars for franchisees to enjoy.

As well as the celebrations, a morning conference took place with all franchisees, featuring industry presenters including Steven Alton, CEO of the BII, and Chris Welham of the Licensed Trade Charity. Their sessions highlighted the resilience of publicans as well as the vital support their organisations provide to franchisees and their teams. There was also a franchisee panel session, allowing franchisees to share their experiences, learnings and best practice

with one another.

The event also raised £4,722 for Macmillan Cancer Support through a raffle and silent auction.

Samantha Lane, franchisee of The Palmer Taven in Reading, won the Nest Franchisee of the Year award.

Jez Wright, won the Hive Franchisee of the Year award for his pub, The Westbury Tavern in Clayton.

Penny Baldwin, Franchise Operations Director for Greene King Pub Partners, said: “A huge congratulations to all of this year’s Franchise Award winners!

“These awards are about recognising the very best of our franchise partners – the operators who not only run great pubs but also create brilliant experiences for their communities.

“Our Franchise Festival is a great chance to celebrate together as one team and recognise the incredible growth of our franchise business, which continues to go from strength to strength.”

Preparing for Martyn’s Law: What the Hospitality Sector Must Do to Enhance Public Safety

By Ben Harris, Partner at Avella Security

With the imminent enactment of Martyn’s Law (the Terrorism [Protection of Premises] Act 2025), which received Royal Assent on 03 April, UK hospitality and catering businesses, particularly those operating public venues and events, are facing a pivotal moment in elevating their approach to security and preparedness. The legislation, named in memory of Martyn Hett, who tragically lost his life in the 2017 Manchester Arena bombing, aims to ensure that venues are equipped to prevent, prepare for, and respond to terrorist threats. For the hospitality industry, this is more than a legal obligation; it is a responsibility to safeguard staff, guests, and the wider public.

Martyn’s Law is likely to impact a wide range of hospitality spaces, including hotels, restaurants, pubs, nightclubs, event catering venues, banqueting halls, wedding venues, conference centres, and even smaller hospitality spaces such as community pubs or local function rooms hosting live events. While the law introduces clear requirements, its ultimate goal is to encourage a culture of vigilance and preparedness that extends across both private and public hospitality settings.

WHAT MARTYN’S LAW MEANS FOR HOSPITALITY VENUES

Martyn’s Law introduces a tiered approach to compliance based on venue size, capacity, and risk profile. Smaller hospitality venues, such as boutique hotels, pubs, or local restaurants hosting private functions, will need to implement straightforward measures: staff training, clear evacuation procedures, and basic incident response planning. For these venues, the focus is on awareness and preparedness, ensuring that employees know how to act in a crisis.

The legislation establishes two tiers of assessment – Standard and Enhanced – depending on venue size and capacity. These assessments determine the scale of protective measures required.

Larger hospitality venues, such as hotels with conference facilities, large restaurants, casinos, or destination wedding venues, will be required to carry out more detailed risk assessments and implement comprehensive protective measures. These may include controlled access points, hostile vehicle mitigation, enhanced surveillance, and coordination with local emergency services. The key principle is proportionality: security measures should be tailored to the size, layout, and operational complexity of the hospitality venue without creating an environment that feels unwelcoming or oppressive for guests.

COMPLIANCE AS THE MINIMUM STANDARD

It is worth noting that the Security Industry Authority (SIA) will have an important role in the regulation and enforcement of Martyn’s Law. The SIA has yet to issue formal guidance, and hospitality businesses should keep abreast of future updates from the Home Office.

It is important to recognise that meeting the legal minimum is only the starting point. Martyn’s Law sets the floor for safety, not the ceiling. Hospitality organisations that adopt a proactive approach to integrating security into the core of their operations will be better placed to protect guests, staff, and their reputation.

For example, a mid-sized hotel may comply by training staff on evacuation procedures, but a proactive approach might involve conducting regular scenario-based drills, engaging with local police on emergency planning, and implementing guest communication strategies during incidents. Similarly, a restaurant group could go beyond compliance by reviewing entry layouts to minimise risks or by providing staff with situational awareness and de-escalation training.

The distinction is simple: compliance protects legally; preparedness saves lives and preserves reputation.

BUILDING A CULTURE OF SAFETY IN HOSPITALITY TEAMS

A culture of preparedness begins with people. In hospitality, frontline staff – from waiters and bartenders to receptionists and porters – are often the first line of defence. Their actions during a critical incident can make the difference between life and death. Employees need training in recognising suspicious activity, understanding evacuation routes, and reacting calmly and decisively under pressure.

Leadership commitment is equally critical. Owners, general managers, and directors must prioritise security as a core operational value, ensuring that staff feel supported and confident in their roles. This commitment extends to the continuous review of procedures, investment in training, and fostering open communication channels so that concerns can be raised and addressed promptly.

Regular drills and exercises are essential. These simulations allow teams to test their responses, identify gaps in planning, and improve coordination. Drills should cover multiple scenarios, from active threats inside a hotel lobby to emergencies involving vehicles near an outdoor dining area. Importantly, exercises must be realistic but safe, striking a balance between stress-testing staff and avoiding unnecessary alarm.

SECURITY THAT FITS HOSPITALITY ENVIRONMENTS

MI5, The Security Service, identifies current UK threat levels as significant. And while there is a 24-month implementation period extending to April 2027, an attack could occur at any time. Terrorism will not wait for organisations or venues to be fully prepared. This reality underscores the urgency of moving beyond compliance timelines and embedding resilience measures as quickly as possible.

Protective measures under Martyn’s Law should be layered and tailored to the unique risks of each hospitality venue. Measures may include:

• Controlled access points: Guest list verification, ticketed entry for events, and bag checks to manage who enters.

• Surveillance and monitoring: CCTV systems that cover entrances, exits, lobbies, bars, and event areas, supported by trained operators.

• Hostile vehicle mitigation: Barriers, bollards, or landscaping to protect outdoor dining spaces or entrances from unauthorised vehicle access.

• Emergency communication systems: Clear signage, PA systems, and digital notifications to inform guests and staff in real-time.

• Staff positioning and patrolling: A visible but approachable security presence to deter potential attackers and reassure the public.

The goal is to implement reasonable measures that protect guests and staff without compromising the hospitality experience. For example, in a fine-dining restaurant or luxury hotel, unobtrusive security and welltrained staff can maintain an open and welcoming environment while

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mitigating risks. In contrast, a large festival catering operation may require visible barriers, bag searches, and crowd management strategies to ensure safety without hindering enjoyment of the event.

LESSONS FOR HOSPITALITY FROM HIGH-RISK OPERATIONS

Drawing on experience in high-risk environments, organisations learn that preparedness is not just about equipment or procedures – it’s about adaptability. Threats are unpredictable, and response plans must be flexible.

Scenario planning is invaluable: identifying potential threats and considering how each might unfold helps teams prepare practical responses. Equally, post-incident recovery planning ensures that hospitality venues can resume operations quickly and safely, minimising disruption to both staff and guests.

At Avella Security, we emphasise the importance of integrating these principles across all types of hospitality venues. While each space differs – ranging from local pubs to international hotels – the underlying approach to threat assessment, staff training, and operational readiness is consistent.

PRACTICAL EXAMPLES ACROSS HOSPITALITY

• Hotels & resorts: Require guest access control, staff training in evacuation, coordination with emergency services, and protection of public lobby areas.

• Restaurants & pubs: Benefit from discreet surveillance, clear emergency signage, and straightforward evacuation procedures.

• Banqueting halls & wedding venues: Must plan for large guest numbers, vehicle access, and emergency communications during high-profile events.

• Nightclubs & bars: Require visible crowd management, bag checks, and staff trained to identify suspicious behaviour.

• Community function rooms & smaller venues: Should focus on staff awareness, guest communication, and simple but effective emergency procedures.

Each example demonstrates how proportional security can be adapted to the type, size, and function of a hospitality venue. The principles remain the same: assess risk, train staff, implement practical measures, and embed preparedness into organisational culture.

KEY TAKEAWAYS FOR THE HOSPITALITY

AND CATERING SECTOR

1. Identify your tier: Understand how Martyn’s Law applies to your venue based on size, capacity, and risk.

2. Go beyond compliance: Use the legislation as an opportunity to embed a culture of preparedness rather than just ticking a legal box.

3. Invest in staff training: Employees are critical to both prevention and response; provide scenario-based drills and awareness programs.

4. Adopt proportionate security measures: Tailor protective strategies to the unique risks of your hospitality venue.

5. Test and refine plans: Regular drills and risk assessments ensure preparedness evolves with changing threats.

6. Plan for post-incident recovery: Effective recovery strategies minimise disruption and help maintain public trust.

Martyn’s Law represents a significant evolution in public safety obligations. From independent pubs to international hotel chains, a proactive, structured approach to security and incident response is essential. The hospitality organisations that prioritise preparedness, not just compliance, will be the ones that safeguard their people, maintain operational continuity, and set the standard for public safety in the UK.

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Hospitality Staff Turnover Drops By Close To 10%

The UK hospitality sector has seen a significant reduction in team turnover over the past year, dropping from 75% to 67%, according to first-of-its-kind insight from hospitality people data specialist, Pineapple, and AI-native workforce management software provider, Sona.

The insight, which analyses raw data from more than 35,000 employees across the sector and has been published in a free evidence-based report, reveals a powerful, statistically significant link between promoting managers from within and achieving lower staff churn.

The findings suggest a strategic shift for operators grappling with retention challenges. As the wider industry faces a 3% year-on-year increase in labour costs, with these rising to 35% of total sales for businesses across the sector. The bulk of that increase came in the last quarter, as expected, but put a lot of pressure on operators ahead of the busy festive season. The report highlights that investing in internal career pathways is the most effective strategy for building stable, highperforming teams and protecting the bottom line.

The report provides a critical, data-backed benchmark for People and Operations leaders to build more resilient workforces. Whilst the results might have reflected general “gut feel”, this research is significant because it moves beyond anecdotal evidence to offer statistically significant insights that can inform strategy and secure boardroom investment in talent development initiatives.

THE KEY FINDINGS FOR HOSPITALITY LEADERS INCLUDE:

• Internal promotion drives stability: The rate of internal promotions for key on-site leadership roles has risen, with Head Chef promotions seeing the largest jump from 44% to 51%. The report’s correlation analysis confirms this is the most effective safeguard against staff turnover, partic-

ularly when promoting Sous Chefs and Assistant General Managers. • Management vacancies fuel team turnover: Persistent gaps in management teams are a primary driver of overall team turnover. The data shows a strong correlation between vacancies for Head Chef, General Manager and Sous Chef positions and higher churn rates across all departments.

• Rising costs and mixed morale: While retention is improving, labour costs have climbed to 35% of revenue. This financial pressure coincides with a drop in the overall employee Net Promoter Score (eNPS) from 53.77 to 50.12.

However, the picture is nuanced, with sectors like QSR (-14.17) and Competitive Socialising (-21.45) seeing sharp declines in morale, while the Restaurant sector saw an increase (+2.03).

Philip Eeles, co-founder of Pineapple and the industry pioneer behind Honest Burgers and Breadstall Pizza, said: “It’s time the conversation on people, performance, and culture within hospitality moved on and replicated other sectors, with a more data-led approach. We are incredibly excited to offer, for the first time, insight on what’s really changing in the space, and what things really impact employee engagement and retention. The data tells a clear and compelling story: stability starts at the top. For years, the industry has battled high turnover as an accepted cost of doing business. Our groundbreaking analysis proves a powerful link between nurturing your own talent into management roles and building teams that stay.

The message for leaders is that your next great manager is likely already in your building. Investing in their development is not just a ‘nice to have’, it’s a direct route to better retention, reduced costs, and stronger operational performance.”

Ben Dixon, CTO and co-founder of Sona, added: “This partnership between Sona and Pineapple will combine powerful operational data with crucial insights into employee engagement, giving operators a complete view of their workforce. Aggregation of this data will start to build a benchmark for the sector over time, providing operators with actionable insights and real value.

“For a long time, hospitality operators have been managing their most critical asset – their people – by relying on gut-feel, historical averages, and disconnected spreadsheets. This creates a constant, costly battle between controlling labour spend and delivering an outstanding guest experience. In an industry where every percentage point matters, where people are one of your biggest assets, teams need much deeper insight and reliable numbers to avoid overstaffing that eats into profits or, more damagingly, under-staffing that burns out your best employees and disappoints guests.”

Vicky Hall, Head of People, Wagamama – one of the report’s contributors – also commented: “Pineapple’s ambition has always been spot on –to give people a voice at an executive level, using data and insights to demonstrate the positive impact the people function can have on business performance. But what’s different is being able to use industry wide data to show comparisons and trends across a given cohort, using benchmark reporting and industry-level insight on people metrics has helped elevate the conversation. Longer term, we can use this reporting to understand “what is the right level of turnover?”, “is there such a thing as too much internal progression?” – questions that should be asked but until the inception of Pineapple, have been difficult to answer.”

The report underscores a pivotal moment for the hospitality industry, presenting a clear, actionable path for brands to gain a competitive edge by focusing on internal progression and leadership stability.

Major Revamp to Relaunch Yorkshire Pub Operator’s Third Site with Star Pubs

are expanding their estate to 10 sites by taking the lease on The Upton

A £200,000 joint investment starts this week to transform the pub into a topnotch family-friendly local specialising in sports and entertainment complete with a new outside area and a revamped games room that is best in class in the vicinity. The capex project is Woodcock and Hepplestone’s second with Star in eighteen months, following a £198,000 revamp of The Black Bull in Ecclesfield in summer 2024. Woodcock and Hepplestone – who have nearly 40 years’ experience in pubs between them – are now on the lookout for further sites within a 45-minute drive of Barnsley. Says Hepplestone: “Our focus is on wet led locals surrounded by chimney pots. We’ll consider freeholds but our expansion will be driven by leasing. It removes a lot of the pressure when there’s no major building maintenance to fund

plus we get very good support from Star Pubs. Whilst we’ve focused on wet only sites to date, we’ve recently started dipping our toes into the water with food but can’t envisage taking a pub where it accounts for more than 30% of sales. We’ve built up our back-office systems for expansion, however, we’ve not got a target or timeline for the number of new sites – it all depends on what comes to market. Taking on a pub is all about the financials for us – they have to stack up. We were delighted with the returns on our previous refurbishment with Star, which has given us the confidence to invest again with them at The Upton Arms.”

Adds Star Pubs’ investment manager for Yorkshire Len Jackson : “Simon and Richard are passionate about reviving traditional locals. Their expertise combined with Star’s financial backing are just what’s needed to relaunch The Upton Arms and put it back on the map.”

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Yorkshire community pub operators Simon Woodcock and Richard Hepplestone

Arms in Upton near Pontefract with Star Pubs.

VAT Storm Brewing: Will Hospitality Pay the Price for Treasury's Black Hole?

As Chancellor Rachel Reeves prepares for what many are calling an inevitable reckoning in the November Autumn Budget, the hospitality sector finds itself caught between a rock and a hard place. With economists warning of a fiscal black hole potentially reaching £50 billion and tax rises described as "increasingly likely," the industry that has been calling for VAT relief may instead face the opposite.

THE SPECULATION

While Reeves recently confirmed that Labour's commitment to not increase the standard rate of VAT stands for "this parliament," the Treasury's options for raising revenue through VAT are more nuanced than a simple rate rise. Industry analysts are speculating on several potential measures:

• Reduced Rate Elimination: The most concerning speculation for hospitality involves removing or reducing the relief on specific categories currently enjoying lower VAT rates. Food service, which benefits from various VAT treatments depending on the nature of the sale, could be particularly vulnerable.

• Differential Rate Adjustments: Rather than touching the standard 20% rate, the Chancellor could increase the reduced 5% rate that applies to certain hospitality services, or narrow the definitions of what qualifies for reduced rates.

• Tourism Levies: Separate from VAT but adding to the tax burden, proposals for a nationwide hotel tax are already being floated, following Wales's proposed £1.25 per night charge and Edinburgh's upcoming implementation of a similar scheme.

THE DIRE STATE OF PLAY

The timing couldn't be worse. The hospitality sector is already reeling from the cumulative impact of recent fiscal decisions. Following the last budget, which saw National Insurance contribution rises and a 6.7% minimum wage increase, the industry has shed more than 83,000 payrolled positions. What would normally have been a gain of 31,000 jobs has instead become a significant contraction.

The irony is bitter. While over 50 leading chefs, operators, and industry voices signed an open letter earlier this year pleading for VAT reduction to 15%, and multiple trade bodies representing more than 100,000 businesses have called for immediate government intervention, the Chancellor has consistently ignored these pleas. In her Spring Statement, VAT wasn't even mentioned despite the sector's increasingly desperate situation.

WHY SMALLER OPERATORS WILL BEAR THE BRUNT

• Any increase in the VAT burden will hit smaller operators disproportionately hard. Here's why:

• Margin Compression: Independent pubs, restaurants, and cafes typically operate on razor-thin margins of 3-5%. They lack the economies of scale that allow larger chains to absorb cost increases through negotiating power with suppliers or spreading fixed costs across multiple sites.

• Cash Flow Catastrophe: VAT is collected on sales but paid quarterly to HMRC. Smaller operators with limited working capital are already struggling with the timing mismatch between paying increased staff costs and business rates versus receiving revenue. Any VAT increase exacerbates this cash flow pressure at precisely the moment when access to credit has tightened.

• No Pricing Power: While larger operators can implement sophisticated dynamic pricing and have brand strength to maintain prices, smaller independents operate in intensely competitive local markets. Many have already raised prices to breaking point following recent cost increases. Consumer resistance is real, particularly as household budgets remain squeezed.

• Administrative Burden: Changes to VAT rates or qualifying criteria create additional administrative complexity. Large chains have dedicated finance teams and sophisticated accounting systems. The local pub or family restaurant owner is often managing VAT compliance personally or with minimal support, and complexity translates directly into time and potentially costly errors.

• The Multiplier Effect: Smaller operators are often the anchor tenants in local communities, the employers of first jobs, and the social hubs that give areas their character. When they fail, the impact ripples through local supply chains, from local suppliers to maintenance contractors. The social cost is incalculable.

THE NUMBERS DON'T LIE

Between May 2024 and May 2025, hospitality lost over 124,000 payrolled employees according to ONS figures. The August Hospitality Market Monitor painted an equally bleak picture. Many operators have reduced opening hours, cut staff hours, or closed sites altogether. Industry leaders have warned that 2025 could be one of the toughest years on record, and that outlook has only worsened.

Business rates relief, currently at 40% with a £110,000 cap for retail, hospitality, and leisure, provides some cushion, but it's temporary. The Treasury's stated intention to eventually end this relief adds another layer of uncertainty for operators trying to plan beyond the immediate crisis.

THE UNCOMFORTABLE TRUTH

Rachel Reeves faces what the National Institute of Economic and Social Research calls an "impossible trilemma": meeting fiscal rules, maintaining public services, and avoiding further tax rises. With the Institute for Fiscal Studies and the Treasury itself warning that tax rises are likely inevitable unless economic indicators improve dramatically, hospitality finds itself in the unenviable position of being an easy target.

The sector is labour-intensive, consumer-facing, and highly visible. It's also already VAT-registered and accustomed to complex rate structures. From a Treasury perspective, tweaking VAT treatments in hospitality might seem like a politically safer option than other tax rises, particularly

as the commitment not to raise the standard rate remains technically intact.

HOW WOULD AN INCREASE IN VAT AFFECT SMALL AND MEDIUM-SIZED BUSINESSES COMPARED TO LARGER CORPORATIONS?

CLH NEWS spoke with Simon Knivett, VAT Manager, HW Fisher

“It is the smaller companies who are most likely to be adversely affected by a VAT rate increase, primarily those who fall below the currently VAT threshold and are not registered for VAT. A rate increase means a higher cost to buy their stock or pay their rent as stockists and landlords would have to charge a higher rate of VAT on their own supplies and are unlikely to want to reduce their net margin to offset this rate increase for the benefit of their small business customers.”

WHICH SECTORS ARE MOST VULNERABLE TO A VAT RISE, AND WHY?

“Any service sector which sells services subject to VAT could be affected. Whilst sellers of tangible goods can maintain their margins of a higher VAT rate as ultimately the VAT exclusive amount stays the same and any VAT incurred buying their stock should, in the most part, be recoverable. Service providers whose expenses are made up of costs not subject to VAT, such as paying staff wages or expenses subject to a lower rate of VAT, will feel the increase far more.

Restaurants and caterers are high on the list of those who would suffer from an increase in VAT given that most food for human consumption is subject to 0% VAT whilst restaurant and catering services are taxed at 20%. A higher rate of VAT, which restaurants and caterers would have to account for either through increasing their prices, making it more expensive for customers or by absorbing it into their already tight margins, in a time where it was forecast that 6,000 restaurants were expected to close between November 2024 and October 2025, would likely contribute to an even higher number of closures in the next 12 months!

Any sector which primarily deals in VAT-exempt services, such as insurance or healthcare, will take a hit from a rate increase as VAT incurred on costs of making VAT-exempt supplies is generally irrecoverable, meaning a higher cost for the healthcare provider which could lead to an increase in their prices, much the same as restaurateurs, charged to their customers.

Ultimately, across a range of sectors, in the short-term it is the final customer who is affected when the rate of VAT goes up.”

AEL Outdoor Solutions: Outdoor Spaces That Keep Customers Coming Back

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

Hospitality’s Hiring Struggle: Lengthy Recruitment Holds Back Talent - New Data Reveals What Matters Most

· Adobe Express has launched The Hiring Guide to help businesses find the right talent for their team, with the in-depth study including what future employees are looking for in a role, where to find them and how to appeal as a place of work

• 66% of business owners in the hospitality and events sector admitted to struggling with lengthy recruitment processes and finding qualified candidates during the hiring process

• The guide outlines what hospitality and events professionals look for and value in a role, providing strategic insight for employers

Currently, almost a third (32%) of small business owners are looking to invest significantly in their recruitment over the next year, whilst 72% have had business progression delays because of not being able to find the right staff.

The new data, taken from Adobe Express’ extensive hiring study, takes an in-depth look at the current recruitment landscape from both the employer and employee perspectives.

Over two-thirds (66%) of hospitality and events sector business owners admit to struggling with lengthy recruitment processes and finding qualified candidates.

So, what are professionals in the industry looking for in a role? Adobe reveal all in the hiring guide to help businesses attract top talent and make the hiring process simple. FROM AN EMPLOYEE PERSPECTIVE, BELOW ARE THE PRIMARY REASONS HOSPITALITY AND EVENT PROFESSIONALS WOULD LOOK FOR A NEW JOB:

Higher salary/better compensation (40%), better work-life balance (20%) and opportunities for career growth and development (20%) are the main factors employees would consider when looking for a new role in the

TO HELP BUSINESS OWNERS WITH THEIR WORKING ARRANGEMENTS, EMPLOYEES HAVE GIVEN THEIR PREFERRED APPROACH:

Fully remote work, hybrid working and flexible start and end time are all equally preferred by employees (30%) in hospitality and event jobs, with workers clearly feeling strongly about flexibility to help with a better work-life balance.

WHEN IT COMES TO CULTURE, HOSPITALITY AND EVENTS PROFESSIONALS PREFER THE FOLLOWING ENVIRONMENT TO WORK IN:

Almost two-thirds of workers value a focus on employee wellbeing most (60%), while 40% find a strong mission and purpose to be important.

Star Pubs Launches Celebrity Social Media Campaign

To Attract A New Generation Of Licensees

Star Pubs is launching a yearlong social media campaign featuring celebrities with the aim of attracting the next generation of licensees to the leased & tenanted sector.

The campaign is both fun and educational highlighting the ability of L&T operators to make their own mark on their pub, a key attraction of the model according to Star Pubs’ research.

Twelve entertaining videos track three celebrities from diverse backgrounds who are each challenged to learn the ropes and run their own event night in a Star Pub with help from its licensee and Business Development Manager.

The series will see Love Islander and influencer Farmer Will host a Wild West evening at The Black Pug in Warwick, former boxer Nicola Adams introduce female-friendly sports to The Dalesman in Leeds, and comedian Helen Bauer arrange a games night at The Prince of Peckham, London.

With 55% of applicants for a Star Pub coming from outside the industry since 2022, the content demonstrates the ability to take on a pub without pub management experience and explains the investment, training and support provided. To tie in with the bumper year of women’s sport, the series kicks off this week focusing on Nicola Adams’ time at The Dalesman.

Explains Star Pubs’ Head of Licensee Attraction, Hance McPherson: “People from outside the sector are a vital source of licensees for the nation’s pubs. The applicants we’re seeing in 2025 are looking to take pubs after careers ranging from accountancy and law enforcement to teaching, with the biggest growth coming from those in healthcare, social work, engineering and manufacturing.

Some of those wanting to join us from the hospitality trade haven’t worked in pubs before either; 20% –the largest group – have come from a restaurant background year to date.

And, because of the complexity of the pub sector and all the different ways you can run a pub, would-be licensees often don’t know the options available and where the L&T model fits in.

It’s therefore critical for the future of the industry to showcase all the positive sides of running a pub and

to demystify the L&T style of agreement. When we talk to people, they’re often amazed to discover they don’t have to buy a pub; they can lease one with the freedom to run it as their own and without any big company branding above the door.

We hope this campaign will give people the confidence to consider taking on a pub.”

Comments Matt Crowther, who has a group of five pubs across Warwickshire including The Black Pug: “I’ve been leasing pubs for 13 years now. I still love it and would totally recommend it as a business opportunity. You’re your own boss, no two days are the same and it’s very sociable – you meet the most amazing people. Having a campaign that draws attention to the benefits of leasing a pub is just what’s needed right now. Some of the negativity in the media risks deterring potential applicants from what is still an immensely rewarding and enjoyable job. Operating any independent business has its stresses and strains, but running a pub is still incredibly satisfying and a good way to make a living. It’s vital to tell this side of the story.”

Adds Farmer Will – aka Will Young – who put on a ‘Dirty Boot’ Wild West evening at The Black Pug: “I haven’t ever worked in a pub, but I’ve always wanted to, so this campaign was the perfect opportunity to try it out. It’s really fun being surrounded by people all day, not too dissimilar to being around the animals on the farm! It’s a lot of fun putting on events like the Dirty Boot but I also don’t think the customers realise how much hard work it is! The coordination of all the staff (and extra staffing costs) and more admin stuff like insurance.

Matt, the licensee for The Black Pug has built a really strong team and it was great to see them get so involved in the live entertainment. The struggle facing pub licensees and farming isn’t too dissimilar – we’re both facing rising costs in a difficult economic climate.

In the same way I’d want customers to back British farming, it became clear in this film that showing support to your local is equally as important. I don’t think people realise that being part of a bigger pub group like Star means you get so much support for marketing and the drinks brands you can stock.”

hospitality sector, matching employers opinions, who believe better compensation is the most important factor to their employees.

BII Survey Reveals, Further Tax Pressures Will Result In 35% Of Pub Operators Having To Close Their Doors

The BII has revealed the results of its summer survey of members, with a shocking 35% saying if the Government doesn’t reduce the tax burden on the sector at the Autumn Budget, they could be forced to close their businesses.

Despite a strong summer of trading for many, with 60% seeing turnovers equal to or greater than the same period in 2024, with huge tax rises from last year’s budget hitting hard since April, pubs have been forced to take drastic measures to make ends meet.

With Covid related debts still being repaid, the energy crisis creating bills up to three times as much as they were in 2021, and high food and drink inflation of over 20% in recent years, the sector was already under huge pressure.

From April, National Insurance contributions (NICs) have risen by 10% from 13.8% to 15%, and the NIC secondary threshold dropped from £9,100 to £5,000, meaning virtually all part-time staff are in scope for businesses to contribute NI, and the final blow of minimum wage rising to £12.21 (an increase of 50% over the last five years) has seen costs of employment soar.

A previous survey alongside fellow trade associations, UKHospitality, BBPA and Hospitality Ulster, showed hospitality businesses shrinking their workforces and capacity to 85%, just to meet the increased tax demands. With 89,000 job losses in the sector since last Autumn, the budget now set for 26th November 2025 will be critical on deciding the future for pubs across the UK.

Conversely, the survey also revealed that with a significant reduction in the tax burden, over 70% said it would trigger investment in their pub business, with nearly 50% of pubs saying that they would grow their teams.

Steve Alton, BII CEO said: “Our members and the wider pub sector are being pushed to breaking point by unfair and unsustainable tax burdens. We have shown time and time again that we have the potential to be a powerhouse of economic growth, given the right support, but Government have forced us into a corner with over £1 in every £3 we take over the bar going straight to Treasury, alongside a raft of overheads that are completely out of our control.

“When the energy crisis hit, our pubs invested in energy saving equipment and sustainable practices. When Covid hit, we were the community hubs, fundraising and caring for the vulnerable. When food and drink inflation became relentlessly high, we re-engineered our menus and protected our customers from the full effects of the prices we should have passed on.

“Now the full effect of the doubling of Business Rates, with the reduction of relief from 75% to 40%, alongside the immense rise in the cost of employment, have left pubs with little choice. They have had to cut jobs, opening hours, and many are working 70 hours a week, just to serve their communities and collect tax for the Treasury.

“If the Chancellor doesn’t recognise the devastating impact last Autumn’s budget has already had on our sector, not even six months since it came into force, and remove some of the pressure on our pubs, the consequences will be dire.

“Last week, I joined a passionate and eloquent group of operators, sharing their experiences at a roundtable meeting with the Business Minister, which left him in no doubt of the impact they make on their communities, as well as the eyewatering amount of tax they have to pay.

“Referencing the brilliant operators he met, his words in the hospitality debate in parliament last Wednesday that ‘hospitality is truly the backbone of our high streets, and the lifeblood of our communities’ are yet another reinforcement of the vital nature of our sector, economically, socially and culturally.

“But these words must be met with immediate action, to protect thousands of jobs, and every community in the UK. Our members have been clear on their priorities for support from Government. A cut in VAT on all pub sales, in line with other European countries, a full reform of the business rates system that leads to permanently lower rates bills than they currently pay, and a reversal of the NICs increases.

“Without a reduction in the tax burden, we will lose a huge number of viable businesses and jobs, providing immeasurable support and connection in every community.

Bank Top And Big Trip Take Home Top Awards At The Indie Beer Awards 2025

The two top awards in cask and keg at the Indie Beer Awards North West have been awarded to Bank Top Brewery in Bolton and Big Trip Brewery in Manchester, in what was a hard-fought competition of the region’s best beers.

Bank Top brewery took home the Overall Champion Gold in cask for the second year running, this time with their strong brown ale ‘Hercules’ which impressed judges with nutty caramel notes and an aromatic, spicy hop aroma. Collecting the award on behalf of the team was Ben Sweeney from Bank Top;

“It’s been a phenomnenal year for us, we picked up national Gold from SIBA earlier this year so to have an even better performance at the North West Awards than last year honestly means the world to me and the team.

We were in this same room last week picking up the Bolton business award for hopsitaltiy so to perform like this in the Indie Beer Awards today is abolsutely unbelievable.”

Big Trip were named the best in keg, taking home the Overall

England style IPA, a big hazy IPA with flavours of pineapple, mango and peach from the combination modern American hops. Simon Chantler had this to say about Big Trip’s big win;

“Very, very, very pleased to win, just great to be recognised amongst all of these great brewers in the room today, and thankyou to SIBA for organising and all the hard work you guys have put in with these awards – absolutely fantastic.”

The Indie Beer Awards are run by and for independent brewers and are judged by fellow brewers from elsewhere in the UK, as well other representatives from the industry and expert beer judges – making these the much coveted ‘brewers’ choice’ awards in the North West.

Hosting the awards on behalf of SIBA was Andy Slee, SIBA Chief Executive, “Massive congratulations to all of this year’s winners and in particular Big Trip who beat the best of the best in the hard-fought keg competition, and Bank Top – who managed to take home the Overall Cask Gold for the second consecutive year. The Indie Beer Awards are meticulously organised and judged by experts, with the region’s very best beers fighting it out for medals.”

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

Champion Gold for their ‘WTAF’ New

Private Security Businesses Question Ministerial Position as Controversy Mounts Over ‘S12’ Security Leadership Group

Growing concerns are emerging across the UK private security sector regarding the newly formed ‘S12’ security leadership group, which critics argue prioritises the interests of large multinational corporations at the expense of smaller operators, while raising serious questions about Minister Dan Jarvis’ positioning and involvement.

The S12 Group was established as an interface into the security sector for Security Minister Dan Jarvis. It was nominally intended to engage a cross-representation of the sector, but its makeup and process have been received poorly by SMEs and wider industry figures, with many warning it fails to reflect the true breadth of the sector.

Critics also point to the confusing and opaque way decisions have been made. Priorities such as vetting as part of the group’s initial areas of focus were communicated before S12 was even formally established, leaving many to believe the process was stage-managed in favour of a narrow set of corporate interests.

A letter from SMEs sent to Minister Jarvis has reportedly been met with a commitment from civil servants that he would be briefed, offering limited or no meaningful recognition of the concerns or narrative raised by the sector.

In response to the current position of the S12, Freedom of Information (FOI) requests are being submitted this week to examine the extent of ministerial and civil service involvement in shaping the process with leading figures from the group.

Despite these concerns, S12 is reportedly pressing ahead with plans for the Security Minister Dan Jarvis to acknowledge it within his speech at the International Security Expo

Michael Kill, CEO of the Night Time Industries Association, said: “The formation of the S12 group has raised significant concerns across the security and night-time economy sectors. The process has been rushed, exclusionary, and skewed toward the interests of a handful of large corporates, sidelining the vast majority of SMEs that make up the backbone of this industry. Decisions on priority focus areas were made before the group even existed, undermining confidence in its legitimacy and purpose.

Minister Jarvis must urgently clarify his position: does he back this flawed structure, or will he stand with the thousands of small and medium businesses who deserve proper representation? To push ahead in its current form risks entrenching elitism, deepening divisions, and misrepresenting an industry that is vital to public safety and economic recovery.

We need transparency, accountability, and an open process that ensures every part of our sector has a voice — not just the privileged few.

Satia Rai, CEO of the International Professional Security Association, said: “S12 must operate with trust, collaboration, and fair representation at its core. Yet its current formation risks undermining these principles. SMEs are the backbone of the private security industry, yet they have been largely excluded from meaningful engagement. This is neither fair nor sustainable.

Any credible industry structure must be transparent and genuinely representative — not dominated by the interests of a small number of large ACS businesses. The accelerated timeline and lack of consultation raise serious questions about S12’s governance, legitimacy, and long-term viability.

The suggestion of ministerial support, without clear communication or engagement with SMEs, has further eroded confidence. At a time when unity and trust are essential, such an approach risks deepening divisions across the sector.

We urge the Minister’s office to provide immediate clarity and to commit to an open, inclusive process that is representative of the sector, not just a privileged few. The future of our industry must be shaped collectively, through transparency and accountability.”

Sacha Lord Chair of the Night Time Industries Association said “The S12 group, in its current form, fails to reflect the reality of the UK security sector. By prioritising a small number of large corporates and limiting engagement with SMEs, it risks sidelining the very businesses that keep our venues, events, and cities safe.

Decisions appear pre-determined, with little transparency or genuine consultation, undermining trust across the industry. Minister Jarvis must clarify whether he supports this approach. A fair, open, and inclusive process is essential to ensure representation for all operators, not just the privileged few. The sector deserves nothing less.

John Owens – ISS – Director of Security Performance & Compliance said – While the initiative represents a step forward in principle, I have concerns about the pace and planning of its rollout. The process appears to have been expedited without sufficient strategic consideration for the broader interests of the security industry.

It’s important to acknowledge that the sector extends well beyond ACS accredited organisations. Many SMEs either do not see tangible value in ACS accreditation, face financial barriers, or lack clarity around the scheme’s purpose. With only around 840 ACS accredited companies out of an estimated 6,000 operating in the UK, just 14% of the market, the current approach risks excluding the majority of the industry.

The S12 presents a significant opportunity to engage the remaining 86% who have historically felt disconnected from ACS and similar initiatives. A more inclusive framework would ensure broader representation and amplify voices that have not previously been heard.

Expanding engagement across the full spectrum of the industry could also help identify phoenix companies and rogue operators, enabling more effective intervention from regulatory bodies such as the SIA and HMRC. It’s worth noting that ISS, a major national and global player with a strong sector presence was not engaged until the structural presentation, despite claims that the top 30 businesses had been consulted. This raises questions about the inclusivity and transparency of the process.

Finally, I find the current structure of the group to be disproportionate and not reflective of the diversity within the industry. A more balanced and representative model would better serve the sector’s long term interests.”

Paul Phillips – Chief Executive SSAIB Said – “My major comment on this is to question how representative the organisation is of the guarding business in general. The organisation claims to be putting forward a united message about guarding, such as mandatory business licensing and in-house licensing and yet appears to lack representation of a broader range of views, which may indicate that awareness of the organisation was limited. There is no representation from organisations representing the interests of front-line operatives.”

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 high-performance 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 distur-

bances 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 eco-conscious 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

WTTC Report Shows Travel & Tourism Set to Support 91million New Jobs by 2035

The World Travel & Tourism Council (WTTC) has launched a landmark report, revealing that while the sector is on course to support one in three new jobs worldwide by 2035, demographic and structural shifts could create a workforce shortfall of more than 43MN people if left unaddressed.

The report, Future of the Travel & Tourism Workforce, which focused on 20 economies, launched at the global tourism body’s 25th Global Summit in Rome and developed with the support of the Ministry of Tourism of the Kingdom of Saudi Arabia, Coraggio Group, Miles Partnership, and Hong Kong Polytechnic University, is based on extensive global research, including a large-scale survey of business leaders and in-depth interviews with WTTC Members and other key stakeholders.

It not only highlights how the sector has rebounded as a global engine for job creation, but also how structural shifts, including shrinking working-age populations relative to economic growth, will further impact the Travel & Tourism sector, which is set to grow considerably faster than the economy. A SECTOR OF UNMATCHED OPPORTUNITY

In 2024, the sector supported a record 357MN jobs worldwide and is forecast to support 371MN jobs this year. Over the next decade, Travel & Tourism is projected to generate 91MN new roles, accounting for one in every three net new jobs created globally.

By 2035, global demand for workers in Travel & Tourism will outpace supply by more than 43MN people, leaving labour availability 16% below required levels.

According to the report, the hospitality industry faces an expected gap of 8.6MN workers, around 18% below the staffing levels needed.

Low-skilled roles, which remain critical to the sector, will remain the most sought after, with a need of more than 20MN additional workers projected. Positions which rely heavily on human interaction, and services that cannot be easily automated, will remain in high demand.

The report highlights that the labour challenge will affect all the 20 major economies analysed for the report, with the largest absolute shortfalls forecast in China (16.9MN), India (11MN), and the European Union

(6.4MN).

In relative terms, the Japan Travel & Tourism sector will see its workforce supply projected to sit at 29% below 2035 levels of demand, followed by Greece (-27%) and Germany (-26%).

Yet, despite these challenges, Travel & Tourism remains a powerhouse for job creation.

Gloria Guevara, WTTC Interim CEO, said: “Travel & Tourism is set to remain one of the world’s biggest job creators, offering opportunities for millions of people worldwide. But we must also recognise that wider demographic and structural changes are reshaping labour markets everywhere.

“Many workers left the sector during COVID when Travel & Tourism came to a standstill. Now, as global unemployment is expected to fall and working age populations to shrink, this is creating an increased pressure on labour supply, especially for fast growing sectors like Travel & Tourism.

“This report is a call to action. By working together with governments and educators, our sector will meet these challenges and continue to be one of the most rewarding sectors, offering dynamic futures for the next generations. WTTC will work with government officials around the world to ensure policies are implemented to reduce this gap and unlock the potential in their countries.”

His Excellency Ahmed Al Khateeb, Minister of Tourism, Kingdom of Saudi Arabia, added: “By 2035, one in three new jobs will come from Travel & Tourism – no other sector can claim that. Saudi Arabia shows what vision and investment can achieve, with over 649,000 training opportunities, and a workforce that is nearly 50% women.”

Sara Meaney, Managing Partner at Coraggio Group, commented: “This report offers us all so much more than quotable datapoints; it serves as an invitation to rethink how we attract, grow, and keep talent in an everchanging environment.

“It will require investment and intention to design jobs that inspire, support careers that evolve, and invest in workplaces that reflect the values of today’s workforce. This is our chance to redefine what it means to work in Travel & Tourism.”

Inception Group Toasts Record Performance

as Immersive Bars Drive Growth

The hospitality group behind some of London’s most distinctive themed venues has reported record turnover and set its sights on £30 million in revenue for the current year.

Inception Group, which operates 15 concept bars across the capital including Mr Fogg’s, Cahoots and Control Room B, achieved turnover of £28.9 million for the year to 31 December 2024, marking a 9% uplift on the previous 12 months.

The company posted like-for-like revenue growth of 6.4% across its established estate, whilst underlying earnings edged higher by £100,000 to reach £3.1 million, despite navigating elevated energy costs and challenging consumer spending conditions.

Co-founder Charlie Gilkes highlighted strong early trading from the group’s latest venture, Bunga 90, a nostalgia-driven 1990sthemed venue featuring VHS tapes, vintage gaming consoles,

facilities and pizza offerings.

The second Cahoots site, which launched in Borough Yards near London Bridge last autumn with interiors inspired by post-war postal service aesthetics, “continues to trade beyond expectations,” Gilkes noted.

He added that profit margins, which faced headwinds in 2024 due to widespread cost inflation, have “started to improve” in recent trading.

Looking ahead, Gilkes said Inception has an “exciting pipeline” of new sites planned for 2026. He established the business alongside Duncan Stirling in 2009, following a chance double-booking that saw the pair collaborate on an event before running a three-year joint venture at London’s Sloane Square Hotel, which ultimately led to the formation of Inception Group.

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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.

Wirral Pub Owner Renames Venue in Digital ID Protest

A New Brighton publican has rebranded his establishment in opposition to government proposals for digital identification, drawing parallels with George Orwell’s surveillance-themed novel 1984.

Dan Davies, owner of The James Atherton on Victoria Road, has renamed the pub The George Orwell as part of a wider protest against mandatory digital ID plans currently under consideration by government.

The businessman, known for regenerating New Brighton’s Victoria Quarter, has a track record of using his venues to make political statements. In 2020, he temporarily renamed The James Atherton to a “rather controversial name” in response to Covid-19 lockdown measures, attracting national media coverage.

Davies has extended the literary theme across other Victoria Road properties, renaming buildings The Ministry of Truth and The Ministry of Love – both references to institutions in Orwell’s dystopian novel about state surveillance and control.

The rebranding has generated significant local interest, with images circulating widely on social media platforms.

The timing coincided with organised protests in Liverpool, including a Saturday rally against digital ID proposals and Sunday’s Farmers to Action campaign demonstration, both staged to align with the Labour Party

Conference taking place in the city.

The activity has backing from Together Association, a campaign organisation that previously collected 360,000 signatures opposing vaccine passport proposals in 2021.

Alan Miller, Together’s co-founder, said the group opposes what he described as a “Biometric State Surveillance System,” calling on the public to reject digital ID plans.

Prime Minister Keir Starmer has defended digital identification proposals, arguing they would enable authorities to “know exactly who is working in our economy” and support enforcement of existing regulations.

Davies, whose property developments have incorporated street art as a defining feature of the Victoria Quarter regeneration, said the protest aims to highlight concerns about state monitoring.

“This is about waking people up. We don’t want a future where every part of our lives is monitored and controlled,” he stated.

Digital ID requirements could have operational implications for licensed premises if implemented, potentially affecting age verification processes and right-to-work checks for hospitality staff. The sector currently relies on physical documents for both regulatory compliance and licensing requirements.

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

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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.

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

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”.

Wetherspoon Reports Profit Growth but Warn of “Government-Led” Cost Increases

Pub operator JD Wetherspoon has announced improved annual financial results, though the company has flagged a slowdown in recent trading and warned that mounting costs could impact performance in the current financial year.

The nationwide chain recorded pre-tax profits of £81.4 million for the 52 weeks ending 27 July, representing a 10% increase on the previous year’s £73.9 million. Turnover climbed 4.5% to reach £2.13 billion, compared with £2.04 billion in the prior period.

The figures mark the pub group’s strongest profit performance since 2019, prior to the coronavirus pandemic. Total sales have risen 17% when measured against that pre-Covid benchmark year. Nevertheless, the business acknowledged that energy and labour costs have escalated faster than sales growth, meaning profitability remains below pre-pandemic levels despite the recovery. These expense categories influence pricing across the broader supply chain, the company noted.

Like-for-like sales increased 5.1% across the full financial year, though this momentum has moderated in recent weeks, with growth of 3.2% recorded during the nine-week period to 28 September.

Commenting on the results, Tim Martin, the Chairman of J D Wetherspoon plc, said: “In the last nine weeks, to 28 September 2025, like-for-like sales increased by 3.2%. The latest ‘CGA RSM Hospitality Business Tracker’, for August 2025, said industry like-for-like sales were +0.5%. During this period, Wetherspoon like-for-like sales were +3.7%. This was the 36th month in a row that Wetherspoon has outperformed the tracker.

“As previously indicated, increases in national insurance and labour rates will result in cost increases of approximately £60 million per annum, and non-commodity energy costs will add £7 million. The recently introduced ‘Extended Producer Responsibility’ tax, a levy on packaging, referred to in the table on page 9, will cost £2.4 million in the current year, an increase of £1.6 million. Cost increases such as these will undoubtedly add to underlying inflation in the UK economy, although Wetherspoon, as always, will endeavour to keep price increases to a minimum.

“In appendix 2 and the link within the “Health and pubs” section below, I have written articles which expand on the tax advantages of supermarkets compared to pubs and on questionable dietary advice, including advice about alcohol consumption, which has gained increasing support among academic commentators and legislators. Sensible policies in both these areas are essential for the future well-being of the hospitality industry.

“In the last financial year, Wetherspoon, its customers and employees generated a total of £838 million of taxes for the UK government. The total tax raised by the government in the last financial year was £858.9 billion. Therefore, Wetherspoon generated approximately £1 in every £1,000 of all UK tax revenue. In other words, the country only needs about one thousand companies like Wetherspoon and no one else would have to pay any taxes at all. Wetherspoon is confident that it will provide more tax revenue for the government in the current financial year, while aspiring to increase earnings per share at the same time.

“The company currently anticipates a reasonable outcome for the financial year, although government-led cost increases in areas such as energy may have a bearing on the outcome.”

Julie Palmer, partner at Begbies Traynor, said: “JD Wetherspoon has delivered a refreshing return to form despite the tricky consumer backdrop, serving up record sales and a 10.1% rise in profits. Serving up such a performance while also being hit hard by higher wages and tax costs post-budget is no mean feat. Indeed, while many smaller pub chains are falling by the wayside, Wetherspoon’s scale and loyal fan base are clearly keeping it firmly ahead of the game.

“With profits now closing in on pre-pandemic highs, the pub giant is proving its impressive ability to ride out the current storm. In a sector drowning in closures and cost pressures, Wetherspoon is proving it can adapt and grow, without alienating its price-conscious punters.

“That said, with another budget on the horizon and more tax rises expected, the pressure is far from over. Tim Martin’s outspoken stance on taxes may win headlines, but it’s unlikely to change the political tide. Even so, Wetherspoon’s has shown it has the right formula to roll with the punches and keep moving forward for now.”

Hotel Occupancy Holds Strong In August But Staff Costs Bite

UK hoteliers managed to uphold strong occupancy in August, but staff costs continued to bite, with profitability taking a hit, according to the RSM Hotels Tracker.

The data, which is compiled and produced by Hotstats and analysed by RSM UK, shows occupancy of UK hotels increased from 81.4% to 82.1% in August year-on-year, and rose slightly from 84.2% to 84.5% in London.

Despite this, hoteliers weren’t able to increase room rates, with average daily rates (ADR) of occupied rooms being flat in the UK (£155.20 vs £154.98) in August year-on-year and down from £214.86 to £210.77 in London.

This meant gross operating profits of UK hotels also fell from 38.1% to 37.5% in August year-on-year and from 41.2% to 39.9% in London.

However, Scotland bucked the trend, with occupancy reaching 87.2% in August, overtaking both the UK and London, and room rates soaring to a seven-year high of £206.91.

Chris Tate, partner and head of hotels at RSM UK, comments: “August was a mixed month for the UK hotel sector. Despite strong occupancy levels, hoteliers weren’t able to keep upping their room rates. This, combined with higher staff costs, meant operating profits suffered. The good news is that hotels were able to enjoy a good summer, which for some, will have been key to help see them through the quieter months to come.

“Scotland had a particularly strong month, likely helped by the Edinburgh Festival Fringe and Oasis concerts

which provided a double boost to the country’s hotel market. With hotels in the capital essentially being at maximum capacity, this meant they could hike room rates to take advantage of strong demand, demonstrating the importance of major events to both the industry and wider economy.”

Thomas Pugh, economist at RSM UK, said: “The overall positive performance for the hotel sector over the summer and an increase in hospitality sales in August according to the CGA RSM Hospitality Business Tracker, suggests that output in the food and hospitality sector rose by 0.6% m/m in August, which should help the economy to recover after stagnating in July.

“Admittedly, the outlook further ahead looks more challenging. Inflation rising to 4% at the same time wages are slowing means more gradual real income growth, and it looks like further interest rate cuts will have to wait until next year. The big question, though, is how much speculation about tax rises in the budget will undermine consumer confidence and prevent consumers from spending.

“That said, the outlook for 2026 looks a bit rosier. The worst of the inflation and labour market pain should be behind us by then and with the saving rate at a historically high level there is plenty of scope for households to save a bit less and spend a bit more, assuming, of course, that the budget doesn’t hand us any unwelcome surprises.”

Adam Handling MBE Appointed Official Chef Ambassador for International Salon Culinaire and HRC 2026

Montgomery Events, the team behind HRC and International Salon Culinaire part of Food Drink & Hospitality Week have announced that Michelin-starred Chef Adam Handling MBE will be the Official Chef Ambassador for the 2026 show, taking place from Monday 30 March to Wednesday 01 April at Excel London.

Adam’s role will be to shine a spotlight on both International Salon Culinaire, one of the UK’s most respected chef competitions, and HRC, the go-to trade event for the hospitality and foodservice industry. He will be taking part in a fireside chat on HRC’s main stage, The Vision Stage, on the first day of the show and serving as a guest judge for the International Salon Culinaire competition.

Adam Handling is the multi-award-winning Chef Owner of the Adam Handling Collection, renowned for championing sustainable British luxury. His Michelin-starred flagship, Frog by Adam Handling, is located in Covent Garden, with the portfolio also including Eve Bar located beneath Frog; The Loch & the Tyne in Old Windsor; The Tartan Fox and Ugly Butterfly 2.0 in Cornwall, and the Adam Handling Chocolate Shop.

“Adam was chosen for this role not just because of his award-winning career, but also his dedication to mentoring young chefs and championing talent and creativity,” says Jo Farish HRC Event Manager: “As one of the UK’s most dynamic and respected chefs and restaurateurs, Adam will bring invaluable insight as Chef Ambassador, shaping discussions on the future of UK hospitality and spotting its brightest talent.”

Speaking about his appointment, Adam Handling said: These events shaped my journey, so I’m buzzing to give back and share what I’ve learned. Now’s the time to support each other and strengthen our industry, and the best way is by coming together, creating an environment where we can show what we do best, and talking openly.”

With a focus on innovation, sustainability, and championing the very best of the industry, HRC 2026 is set to be an unmissable event, bringing together incredible talent and offering a platform for chefs and hospitality professionals, suppliers and producers to connect and share.

Entries to International Salon Culinaire will be opening in mid-November.

Government’s Youth Employment Scheme

Could Address Hospitality Staffing Challenges

Chancellor Rachel Reeves has announced plans for a mandatory work placement scheme targeting young people who have been unemployed for 18 months, a move that could provide the hospitality sector with access to a new pool of potential workers.

Speaking at Labour’s annual conference in Liverpool, Reeves pledged to deliver “nothing less than the abolition of long-term youth unemployment” through the initiative, which will require young Universal Credit claimants to accept guaranteed paid work placements or face benefit sanctions.

The scheme expands upon the youth guarantee announced last November, which promised 18 to 21-year-olds in England access to apprenticeships, training, education or employment support.

Under the new proposals, any young person claiming Universal Credit for 18 months without being in work or education will be offered a guaranteed paid placement designed to develop employable skills. Those refusing without reasonable grounds could lose their benefits.

The chancellor framed the policy around building a society based on “contribution”, emphasising that work placements would equip participants with the capabilities needed to secure permanent employment.

Current government figures show approximately 948,000 people aged 16 to 24 – roughly one in eight young adults – are not in education, employment or training.

The announcement comes as the hospitality and licensed trade sectors continue to grapple with persistent recruitment difficulties. Many operators have reported ongoing challenges in filling both front-of-house and back-of-house positions since the pandemic.

The scheme could offer hospitality businesses structured access to young workers seeking to build workplace skills and experience. Paid placements in pubs, restaurants, hotels and other venues could provide participants with customer service capabilities, team working experience and operational knowledge highly valued

across the sector.

However, questions remain about implementation details, including how placements will be allocated between sectors, what level of remuneration will be required, and what support will be available to employers taking on participants who may have limited work experience.

The hospitality industry has traditionally served as an entry point to the workforce for young people, with many senior industry figures having begun their careers in junior roles. Industry bodies may view the scheme as an opportunity to engage with potential long-term employees while addressing immediate staffing needs.

Policy Chair of the Federation of Small Businesses (FSB), Tina McKenzie, said: “This is a hugely important announcement – offering thousands of young people a crucial chance in life.

“Reprioritising spending from employment programmes which aren’t working to this type of scheme is exactly the way to get much-needed bang for taxpayer cash. This was a key plank of FSB’s submissions on spending plans for the Department of Work and Pensions earlier this year.

“It is a welcome commitment that – done right – will help small businesses do what they do best, provide jobs in our local communities, and help those who need it most get into work.

“Key to getting the details right is making sure there is a backstop offer to those who are now over-25, particularly those with health challenges; that young people out of work for health reasons are not excluded through misguided double funding rules; and that small businesses are enabled to play a full role in the delivery of the scheme.

“We look forward to working with the Treasury to get the important details of this announcement right, and we hope it heralds a pro-jobs, pro-self-employment, pro-business, pro-growth Budget in two months’ time.”

Only 16% Of Small Hotels Focus On Guest Acquisition, With Operations Taking Priority: Siteminder

London, UK – Small accommodation businesses globally spend more time managing daily operations than attracting guests, according to new research from SiteMinder, the world’s leading hotel guest acquisition and revenue platform.

SiteMinder’s study, which uncovers challenges in the small accommodation sector, shows that nearly half (49%) of small accommodation providers prioritise property management tasks over guest acquisition, while only 16% dedicate more time to growing their bookings.

Despite these pressures, 53% of small hoteliers say they would prefer to focus on guest acquisition. However, 40% cite ‘lack of knowledge’ as the biggest barrier to adopting technology that could help attract more guests, while 29% maintain static room pricing, either never changing their rates or adjusting them only once annually.

These findings come as SiteMinder unveils the next generation of Little Hotelier, now a comprehensive platform for small accommodation businesses. With this upgrade, Little Hotelier offers advanced distribution and revenue tools previously available only to larger properties.“Our conversations with accommodation providers have made it clear that while managing daily operations such as guest check-ins and coordinating housekeeping remains essential, it shouldn’t come at the expense of growing their bookings,” says Leah Rankin, SiteMinder’s Chief Product Officer.

“Running a successful accommodation business today means giving these hoteliers the tools that let them work smarter, not harder – tools that help them continue delivering excellent guest experiences while simplifying the path to attracting new bookings. We designed an all-new Little Hotelier to do just that: bringing world-class distribution technology and pricing intelligence into a property management solution small accom-

modation providers already feel comfortable with. It’s about meeting them where they are, at the heart of day-to-day operations, and giving them greater control over their bookings in a centralised platform.”

As part of Little Hotelier’s major upgrade, small accommodation providers will gain access to SiteMinder’s latest revenue-driving solutions: Dynamic Revenue Plus and Channels Plus.

Dynamic Revenue Plus is the only mobile-first solution that allows hotels to access and act upon live market intelligence, including demand-driving local events and competitor movements. This means small accommodation providers can optimise their bookings in real time, from their mobile or desktop, by taking immediate action on their pricing and distribution strategy.

Channels Plus, meanwhile, makes it easier for small properties to broaden their reach by seamlessly connecting to multiple booking channels in a single setup.

Rankin adds: “At a time when the accommodation landscape is becoming increasingly complex and competitive, small hoteliers have a valuable opportunity to be more dynamic with their pricing and marketing strategies. By making Dynamic Revenue Plus and Channels Plus available through Little Hotelier, accommodation providers – from family-run B&Bs to independent hotels – can now adjust their rates as demand-driving opportunities arise, maximise their occupancy with more booking channels and simplify their operations within a perfectly-sized property management system.”

Backed by SiteMinder’s trusted technology and global ecosystem, Little Hotelier is available to new customers globally, with existing users set to gain access later this year ahead. Broader expansion is planned from February 2026. To learn more, visit littlehotelier.com.

Shepherd Neame Sponsors Contemporary Kent Artists Series

Shepherd Neame is to be the principal sponsor for the inaugural Contemporary Kent Artists (CKA) exhibition series in Whitstable, which runs from October 8 to 21.

A total of 21 artists with diverse backgrounds and experience will exhibit original pieces around the theme of ‘The Love That Lasts Longest’, part of a well-known quote by 20th century writer W. Somerset Maugham who spent time in the town as a child.

Events and exhibitions will be held at three locations around the town, including The Boatyard events space at Shepherd Neame’s Duke of Cumberland pub in the High Street.

Whitstable art enthusiast and events organiser, Maxine Russo and her partner James Gilgunn, a Margate artist, devised the concept for the event, which will also see events at The Horsebridge Arts Centre and the Bruce Williams Gallery.

Shepherd Neame will award the first prize – The Shepherd Neame Kent Artist Award – while The Contemporary Art Academy are sponsoring the second prize, and there will be a People’s Choice vote for

the third prize.

The winners will be announced at a ceremony at The Boatyard on Sunday, October 19, with music by The Wallis Collection.

Maxine Russo said: “This series of exhibitions is so important as it offers local artists exposure to a wide Kent audience, enhancing the visibility of Kent artists as well as enlarging their reputation far beyond the local artistic community.

“We want to develop a series of annual exhibitions which promotes and highlights the diverse, interesting and unique practice of Kent artists.”

Shepherd Neame Chief Executive Jonathan Neame said: “We are delighted to support the Contemporary Kent Artists exhibition series and sponsor the inaugural Shepherd Neame Kent Artist Award.

“The Duke of Cumberland will also be at the heart of the event, hosting a number of exhibitions and performances in its Boatyard events space. We are committed to supporting our communities, and this event offers a fantastic opportunity to attract visitors to the town and showcase local creative talent.”

Businesses Call For Voice In Overnight Levy Discussions, To Avoid Unintended Consequences For Flagship UK Destinations

Where overnight visitor levies are introduced, businesses must have a voice in their design and rollout, according to High Streets UK (HSUK), the pro-growth partnership representing over 5,000 businesses across nine UK cities.

It warns that failing to do so could result in unintended consequences for a tourism sector which is still working hard to recover. High Streets UK is calling for any levies to be managed locally, proportionate and affordable, co-designed with business, visibility reinvested in the visitor economy, and aligned with a wider visitor economy strategy – strengthening, rather than undermining local tourism.

The future of the levy was a central topic at HSUK’s Tourism Forum, held in Edinburgh earlier this month. Business leaders and industry experts gathered to discuss policy-led opportunities to strengthen Britain’s competitiveness as a tourist destination, as well as share best practice from flagship city centre destinations.

During the session, HSUK members discussed proposals for overnight visitor levies – per-night charges added to hotel and accommodation bills – and set out an eight-point plan for their design and roll-out, should they be introduced. Various iterations of overnight visitor levies already exist across the UK, with levies set to be introduced in Edinburgh and Aberdeen, and in Wales at the discretion of local authorities.

In England, levy-style schemes are already in place in Manchester and Liverpool but are operated by Accommodation BIDs, with funds directed by businesses as opposed to local government.

HSUK has urged that overnight visitor levies should not be introduced in areas already covered by Accommodation BIDs, or risk overburdening the sector.

Fresh research conducted by HSUK ahead of the Forum found that public awareness of how levies work

remains low, with nearly half of those surveyed saying they did not know the charge would apply to domestic tourists staying overnight in UK destinations.

However, the research also found that support for overnight visitor levies rises significantly when funds are ringfenced and visibly reinvested locally. Almost as many respondents favoured reinvesting the funds into high street regeneration and support for small businesses (23%) as tackling social issues (25%), underlining the need for businesses to have a seat at the table.

Dee Corsi, Chair of High Streets UK, said: “As the representative body for flagship high street destinations across the UK, we know the important role that sustainable tourism can play in driving growth for the UK economy. Our destinations already generate over £50 billion in economic value every year.

“If properly managed, a proportionate overnight visitor levy could provide funds to invest in our high streets, create jobs and improve tourism infrastructure. But the public is clear – revenues must be ringfenced, visible and managed locally. That is why businesses need a seat at the table: to help shape the policy and avoid unintended consequences for a sector still working hard to recover.”

The Government has identified tourism as a driver of economic growth, with a commitment to increase visitor numbers and improve the overall visitor experience. According to the Tourism Alliance, domestic tourism generates £31 billion directly from overnight stays, rising to £72 billion once indirect effects are included, and supports around 2.5 million jobs nationwide.

HSUK’s Tourism Forum is the third in a series of quarterly discussions convened by the group to shape government policy on the biggest challenges facing flagship destinations. In addition to overnight visitor levies, attendees at the Tourism Forum also discussed the need for a new, digital VAT-free shopping scheme, which could unlock billions in additional spending across the economy.

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

and

and

for

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

are

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.