CLH Digital - Issue #285

Government Launches Fast Track Review…

To Cut Licensing Hours “Red Tape”

Editor's Viewpoint

Welcome to the latest issue of CLH Digital

EDITOR

Peter Adams

LICENSING REFORM - A TOAST HALF-EMPTY?

The government's announcement of a comprehensive review into licensing laws should be cause for celebration.

After all, any reform is better than none, and it's abundantly clear that our sector has been shackled by archaic legislation badly in need of modernisation. The proposals to streamline the system, reduce bureaucratic burdens, and give venues greater flexibility are undoubtedly welcome.

But here's the rub: change on one hand is utterly pointless without change on the other.

Plans to make it easier for pubs to open until the small hours sound progressive on paper, but they won't offset the toxic combination currently strangling our industry— soaring energy costs, crippling staffing expenses, relentless food inflation, and a squeezed public increasingly choosing to stay at home.

Already, just days after the government's announcement, operators are making their voices heard about this uncomfortable reality, see page 7.

We have, in my humble opinion, a government that believes the harsher they act and the more taxes they raise, the more they're fixing our current woes.

But to quote a well-known phrase: you cannot tax a nation into prosperity, nor can you borrow your way out of debt.

The harsh reality is that any change in licensing laws or extension of operating hours will make precious little difference if the public aren't coming out to drink, eat, or book accommodation—and operators will be understandably reluctant to extend hours that will only increase their costs with no guarantee of custom.

Look across the Irish Sea for a moment. Ireland has the right idea. Finance Minister Paschal Donohoe announced that the VAT rate for food and catering businesses would be reduced from 13.5% to 9% from 1 July 2026 as part of this year's budget,

yes short term pain but they fully expect long-term gain!

This is something we at CLH News and the wider hospitality sector have been advocating for years.

The government's licensing reform announcement, welcome though it is, must be supported by meaningful financial measures.

Reducing VAT, as we've seen elsewhere, is the most positive way to encourage people to come out and enjoy some Great British Hospitality. Without it, we're simply rearranging the deckchairs on a sinking ship.

Let's have the licensing reform by all means—but let's also have the fiscal support that makes it worth implementing. Our industry deserves both hands clapping, not just one.

Cheers—but cautiously!

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

I can always be contacted at edit@catererlicensee.com

Government Launches Fast Track Review... To Cut Licensing Hours “Red Tape”

(CONTINUED FROM FRONT COVER)

Whether it’s enjoying a pint with friends while listening to a local band, grabbing a bite from a pop-up food stall, or taking part in a community quiz night, these changes could make it easier for pubs and bars to offer the kind of experiences people love, a statement said.

The government is calling for responses from:

• licensed businesses and trade bodies

• local authorities and licensing officers

• police and other enforcement agencies

• cultural and community organisations residents’ advocacy groups

• legal, planning and regulatory professionals

• public health organisations

• local news publishers

• members of the public

PLAN FOR CHANGE

Prime Minister Keir Starmer said: “Pubs and bars are the beating heart of our communities. Under our Plan for Change, we’re backing them to thrive.

“This review is about cutting red tape, boosting footfall, and making it easier for venues to put on the kind of events that bring people together. When our locals do well, our economy does too.

“The shake-up could mean more street food, more live music, and fewer hoops to jump through for venues trying to bring people together – all while keeping the public safe.

Red Tape

Business and Trade Secretary Peter Kyle said: “As part of our Plan for Change, this review will help us cut through the red tape that has held back our brilliant hospitality sector, giving them the freedom to flourish while keeping communities safe. That is the balance we’re trying to strike.”

“We’re determined to back small businesses and bring the buzz back to our high streets.”

VITAL STEP

Nick Mackenzie, co-chair of the Licensing Taskforce and CEO at Greene King, said: “Modernising the licensing system is a vital step towards reducing the red-tape that has stifled businesses for too long. Swift consultation on the Licensing Taskforce’s recommendations is key and we urge the Government and industry to work together to ensure changes made at pace to address the challenges of running a modern hospitality business.

“Pubs are faced with continued rising costs, placing them under enormous pressures which is why the Government must continue to back the sector, including critical reforms on business rates which would unlock opportunities for pubs to invest and help drive economic growth.

“The call for evidence will focus on nine key recommendations from the Government’s Licensing Taskforce, with particular emphasis on streamlining on-trade alcohol licensing for hospitality venues. It comes off the back of the landmark Small Business Plan, which in July included the most substantial mea-

sures to tackle late payments for a generation while unlocking billions in access to finance.”

TAXED OUT

Kate Nicholls, Chair of UKHospitality, said: “Moving to a new and improved licensing system that works for modern hospitality businesses is critical, and I’m pleased the Government is acting swiftly on the recommendations of the Licensing Taskforce.

“The taskforce, steered by UKHospitality and other industry leaders, resolved to recapture the original intent of the Licensing Act to encourage growth and meet consumer needs.

“The measures we’ve put forward and now taken on by the Government, including the National Licensing Policy Framework and licensing condition amnesty, help to achieve that goal.

“During this call for evidence, I urge all hospitality businesses to support these measures, to ensure that they are delivered in full.

“However, I am clear that these changes are absolutely not a silver bullet to solve the existential cost challenges hospitality businesses are facing.

“While we have grasped this once-in-a-generation opportunity to modernise the licensing system, we continue to campaign vociferously for material change to reduce the sector’s cost burden at the Budget.

“Hospitality is being taxed out, and we need the Government to lower business rates, fix NICs and cut VAT to reverse the damage done by last year’s Budget, which has so far seen 84,000 hospitality jobs lost.”

POSITIVE STEP

Michael Kill, CEO of the Night Time Industries Association “We are pleased to see the Government’s announcement of an expedited consultation period following the Licensing Taskforce’s recent recommendations, as part of the ‘Cheers to Change: Red Tape Review’. It is encouraging to see that the majority of the recommendations from the Licensing Sprint are being considered, and that this fast-track review will give industry operators, landlords, and communities a genuine opportunity to help shape the future of licensing in the UK.

“The commitment to cutting outdated red tape that has long held back pubs, bars, and venues — while creating space for more live music, food, and community events — is a positive step forward. There is a palpable sense of belief across the sector that this could deliver meaningful change and drive progress towards a more permissive and enabling licensing policy, beginning with the development of a National Licensing Framework.

“However, while these proposals represent an important shift in the licensing landscape, it is vital to recognise that they will not, in isolation, resolve the deep economic pressures currently engulfing the sector. These reforms must form part of a broader effort to address business rates, cost inflation, and workforce challenges if we are to truly revitalise our high streets and night-time economy.

“That said, these opportunities for reform are long overdue. We welcome the Government’s recognition of the vital role our venues play in the cultural and economic life of our communities, and we look forward to working collaboratively to ensure these changes deliver a modern, balanced, and supportive licensing system fit for the future.”

Campaign Group Campaign for Pus has however expressed concerns that the proposed reform will make little difference to getting pubs through the cost-of-living crisis. (See comment on page 7.)

The call for evidence closes at midday on 6th November 2025.

One Plate Too Many? The Balancing Act For Hospitality Businesses

ESSENTIAL

CONSIDERATIONS FOR OWNERS AND MANAGERS, AS ADVISED BY AN INSOLVENCY LAWYER

By Sonia Jordan, Restructuring and Insolvency Partner, Knights

Professional Services Limited (www.knightsplc.com)

Being a business owner in 2025 isn’t for the faint of heart, particularly in the hospitality industry. Rising costs and an uncertain market have left many panicked, watching other business owners across the country close their doors for the very last time. But how did we get here, and what can we do to avoid this seemingly inevitable fate before it’s too late?

In a summer period lacking major events that typically boost customer spending, coupled with inflationary pressures caused by increased base costs, recent ONS statistics revealing the loss of a staggering number of jobs in the hospitality industry, although shocking, might not have been as great a shock to those operating in this sector.

When we look back at the post-pandemic period, we see a sector (like many) that has faced increased employment costs, higher business taxation, and decreased customer confidence and spending.

Whereas some other sectors can shift towards technology and increased utilisation of AI, achieving lower costs and increased productivity and profit margins, the hospitality sector relies heavily on human capital. Reportedly, 55% of all jobs lost across the UK economy since October 2024 were lost in the hospitality sector.

We are in (or fast approaching) a trading period which typically heralds a seasonal trading boost in the hospitality sector and a cornerstone period for the UK economy. However, concerns about the forthcoming November Budget are already evident, with widespread speculation of further increases in business taxation. Speculation breeds uncertainty, and uncertainty leads to a lack of confidence for business owners and managers in making investment, expansion or contraction decisions.

JUGGLING

COMPETING INTERESTS

For business owners and managers, there is no remoteness from the people directly affected by their decisions. Working face-to-face or in daily contact with employees and suppliers, they see the immediate impact of any decisions they make and feel the weight of responsibility in dealing with the sometimes competing interests of lenders, employees, suppliers, HMRC and landlords, and very often may feel that personal considerations must sit at the bottom of a very long list.

For companies, the legal framework when operating a business in financial stress or distress is complex and can be difficult to navigate, especially as much of the legislation is nuanced with only a few, obvious “hard no’s” or prohibitions.

Necessarily, legislators must provide sufficient scope for business leaders to navigate fluctuating and dynamic situations in real time without over-proscription and without hampering entrepreneurialism. But at the same time, legislators will provide protections for the broader community (including other businesses) to enable trading relationships to develop with confidence.

Broadly speaking, those directly responsible for the management of businesses must:

• Continually monitor and document the review of the financial state of the business.

• Act in the best interests, not only of the company and its shareholders, but also key stakeholders - including employees.

• If the company is insolvent or bordering on insolvency, consider the potential impact on creditors of the company when making decisions in the management of the affairs of the company.

This is a non-exhaustive list and only a fraction of the considerations to be borne in mind and documented. Too often, I have sat across the table from a business owner/manager whose company has gone into an insolvency process (i.e. liquidation or administration) only to advise that they are at personal financial risk of penalties for violating the statutory framework or at risk of disqualification from acting as a director between 2-15 years.

These are not managers who have acted recklessly or without any thought for the consequences of their decisions, but well-intentioned people who feel the weight of their responsibilities and who have genuinely tried to keep the business going, their employees employed, and their suppliers paid.

ENGAGE! ENGAGE! ENGAGE!

The minefield is such that my unchanging message to businesses and individuals over my 30-year career as a business rescue and insolvency specialist has been and will always remain: seek advice from a regulated restructuring and insolvency professional at the first signs of financial or operational difficulties. Do not fall into the trap of thinking all you have to do is dig deep, plough through and with a fair passing wind, everything will be alright. Neither is it all on your shoulders. The UK has a mature and sophisticated network of regulated restructuring and insolvency professionals who can support business owners and managers through, and most importantly, out the other end of a tempestuous storm. Working with you as a teammate and adviser is often the very protection and assurance you need in times of difficulty.

Twisted Tree and Gloucester Brewery Scoop Top Awards at Indie Beer Awards Midlands & West

The two top awards in cask and keg at the Indie Beer Awards Midlands & West have been scooped by Twisted Tree Brewery in Oxfordshire and Gloucester Brewery in Gloucestershire, in a record-sized competition judging beers from across the Midlands and West of England.

Twisted Tree Brewery’s ‘The Bark Side’ Black IPA wowed judges in the Cask beer competition, taking the Overall Champion Gold with a beer where “Rich roasted malts meet vibrant hops, delivering notes of coffee, dark chocolate, citrus, and a resinous finish.”

The Overall Champion Keg beer was awarded to Gloucester Brewery’s ‘NEIPA’, an a New England style hazy IPA which they say is their “most heavily hopped beer, bursting with an incredible tropical fruit aroma and a luxuriously

soft, rounded mouthfeel.”

Andy Slee, Chief Executive of the Society of Independent Brewers and Associates (SIBA), who organise the Indie Beer Awards, was on hand to dish out the medals and had this to say of this year’s winners; “In what was our biggest ever Midlands and West awards – with well over two hundred and fifty beers judged in cask and keg – the quality across the board was truly outstanding.

Massive congratulations to all of today’s winners and of course Twisted Tree and Gloucester who were named the best of the best and take home the Overall Champion Golds. A huge well done!”

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.

�� 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:

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

ered

97% of Respondents Agree Hospitality Is at the Heart of Communities

Hospitality businesses – from cafés to restaurants, food halls to pubs – say they sit at the heart of community life; with 97% of hospitality business owners and managers agreeing. That’s according to new research from Lloyds Merchant Services, part of Lloyds Banking Group, which highlights strong growth ambitions among UK hospitality businesses, with many looking to invest in full point-of-sale systems that meet evolving customer expectations.

The whitepaper, From Till to Table: Smarter Payments Driving Innovation in Hospitality, is based on a survey of 250 hospitality owners and managers across the UK. The research reveals that 77% say contactless is the most requested way to pay, and that among those considering expansion, over half (56%) are eyeing new settings such as food halls (38%) and shared spaces (36%).

KEY FINDINGS INCLUDE:

• 97% of businesses agree hospitality is at the heart of local communities (70% strongly agree)

• 56% of businesses planning to expand are considering new payment technologies with 38% looking at food halls and 36% at shared spaces

• 77% say contactless is the most requested way to pay, followed by 54% citing cash and 44% mobile wallets

Hospitality also plays a powerful role in the wider economy. Even as household budgets remain under pressure, spending in cafés, pubs and restaurants continues to hold up. According to Lloyds Bank Market Intelligence’s* July 2025 report, non-essential spending grew by 4.3% year-on-year, compared with just 0.1% growth for essentials – indicating that people are continuing to spend on activities they enjoy, including in hospitality.

Customer preferences are equally clear. Contactless is the most requested option (77%), but mobile wallets such as Apple Pay and Google Pay are increasingly popular (44%). One in five businesses (22%) say guests regularly ask to split bills, with demand particularly strong in cities such as Belfast and Brighton (both 50%). A further 22% report demand for pay-at-table, rising to 57% in Sheffield and 43% in Cardiff.

Melinda Roylett, Managing Director, Lloyds Merchant Services, said:

“Hospitality is where communities come alive, from buzzing cafés and local pubs to street food trucks and family-run restaurants. These businesses are the heartbeat of our towns and cities. Across the UK, we’re seeing hospitality operators set ambitious growth plans and prepare for the future. With deep regional insight and a presence in every corner of the country, we understand how vital speed and simplicity are to the customer experience. By making payments effortless and almost invisible, we help service flow seamlessly, so your teams can focus on what truly matters: your customers.”

Iconic Dartmouth Pub Reopens After Transformational Refurbishment

One of Dartmouth’s most iconic buildings, the Royal Castle, has reopened this week following a transformational renovation by St Austell Brewery.

The 17th century pub, which sits proudly on the harbourfront, has been sensitively restored over the past nine months.

Andrew Turner, Chief Operating Officer at St Austell Brewery, said: “We are thrilled to be reopening the doors of the Royal Castle. This much-loved building needed significant investment, and we are delighted to have been able to sensitively restore it to its former glory, while respecting its rich heritage.

“As a business, we are committed to continued investment into all of our pubs across the South West, providing beautiful places for our guests to eat, drink and stay.

“Our exceptional team, led by General Manager, Matthew McKinleyBooton have returned to deliver memorable experiences for the local community and welcome new faces from near and far.”

The renovation has seen key elements of the pub reused and repurposed, including existing timber wall panelling, the reupholstering of existing furniture and timber listed floorboards. The site’s Victorian windows – previously hidden behind partition walls – have also been restored and its new pale-plaster coloured frontage pays homage to its likely original stone façade.

The Royal Castle’s transformation marks the seventh major refurbishment in the company’s managed pub estate in the past three years, following projects at the Wellington in Boscastle, the Pier House in Charlestown and most recently, the Pedn Olva in St Ives.

Taking On A Dilapidated Pub / Hotel / Restaurant: Challenges And Practical Solutions

Hospitality is an industry built on optimism. Every successful publican, hotelier or restaurateur starts with a vision for how a space could be transformed. Yet when that space is a long-closed pub, a tired roadside hotel or a once-grand restaurant, optimism alone will not make the numbers work. These buildings can be costly to repair and challenging to adapt. But they can also become profitable, vibrant businesses once again – and the planning system, far from being a barrier, is often the key to unlocking that potential.

UNDERSTANDING WHY OTHERS WALKED AWAY

Before committing to a purchase, it is essential to know why a property failed. Some sites struggle because of structural decline or years of underinvestment. Others have been left behind by changing trade patterns or shifting customer expectations. A picturesque coaching inn that once relied on passing horse-drawn traffic is unlikely to thrive without an imaginative new offer and modern access arrangements.

A full appraisal should go beyond the building itself. Assess demand, catchment, competition, licensing constraints, parking and public transport links, and the need for planning consent. Many operators spend heavily on interiors and branding without fully understanding the regulatory framework, which could potentially bring about considerable delay and become one of the biggest items on the balance sheet.

PLANNING AS AN ENABLER, NOT A ROADBLOCK

That said, much of the negative folklore around planning is misplaced. In reality, planning exists to manage change, not to prevent it. Altering layouts, adding bedrooms or outdoor seating, expanding parking, or introducing new uses such as event space or co-working can all require permission (but not necessarily). Achieving the right planning consent can transform a business model, turning an unviable property into a profitable mixed-use destination.

Engaging a planning consultant early helps identify what is possible, what is likely to win support and where risk lies. Local authorities are usually keen to see empty or derelict buildings brought back into productive use. A well-prepared application that shows how a proposal will preserve heritage, create jobs and improve amenity is more likely to succeed – and often faster than applicants expect.

LISTED BUILDINGS: MORE OPPORTUNITY THAN OBSTACLE

For many hospitality entrepreneurs, the phrase ‘listed building’ still rings alarm bells. Yet listed status should not deter investment. The process of obtaining listed building consent is often more navigable than feared, particularly with experienced professional advice and the results of transforming a listed building can be stunning.

An example is our work with The Mitre in Oxford – the city’s oldest pub, with cellars dating back to the 1300s and an inn above built in the 1630s. Closed in 2019 by its then owner, Lincoln College, it required extensive repair but also needed to evolve to meet modern hospitality standards. When Gusto Italian acquired the building in 2022, it committed £1.4 million to restore historic features – from 17th century panelling and stone fireplaces to rare decorative stucco – while creating stylish dining spaces fit for contemporary diners.

By Simon Barry, Director of Boyer (an LRG company)

Securing listed building consent for such a site is about collaboration. Architects and planning consultants work together to identify what makes the building significant and how that can be retained while enabling a viable new use. Early ‘pre-app’ meetings with the council’s conservation team can shape proposals before formal submission, avoiding costly redesigns. In many cases, well-managed applications are approved by officers under delegated powers rather than going to committee.

The key is to recognise that planning is there to help historic buildings adapt. The system does not insist on a faithful return to past uses; it exists to allow meaningful, sensitive change. With careful engagement, listed buildings can be reborn as destinations that respect heritage while serving today’s market.

DESIGNING FOR MODERN CUSTOMERS

Consumer expectations have shifted. Flexible dining spaces, outdoor terraces, EV charging and high-speed Wi-Fi are now fundamental. Accessibility standards are higher, and sustainability – from energy efficiency to biodiversity net gain – is front of mind for both planners and guests.

Older buildings often need thoughtful adaptation to meet these demands. But planning can facilitate imaginative solutions: discreet extensions or garden rooms to create year-round space, sympathetic remodelling to improve flow and accessibility, or integrating renewable energy technologies in heritage settings. Local design codes and conservation policies can seem rigid but are usually negotiable when proposals enhance rather than erode character.

WORKING

WITH THE LOCAL AUTHORITY – AND THE LOCAL COMMUNITY

Too often, developers approach the planning process as a fight. In truth, collaboration works better. Most councils want to see heritage assets and empty buildings back in use. Engaging officers early, consulting with neighbours and community groups, and showing how a proposal will create jobs and amenities can significantly reduce delays and objections.

Where a site is listed as an Asset of Community Value (ACV), there are extra procedural steps and community bidding rights. But these do not make regeneration impossible. With the right advice, an ACV-listed pub can be sensitively upgraded or diversified while respecting its social importance.

MAKING THE NUMBERS WORK

Reviving a neglected hospitality site often requires phasing and careful funding. Many successful operators open a core food and drink offer first, then add rooms or events space once cash flow allows. Planning permissions can be structured to support this staged growth. In some locations, grants or local regeneration funding may also be available, particularly for listed building repair or sustainable upgrades.

OPTIMISM REWARDED

Taking on a tired pub, hotel or restaurant will always be a calculated risk. But it is a risk that can pay off –commercially and culturally – when combined with smart planning and informed design.

The planning system is sometimes portrayed as a brake on entrepreneurship. In reality, it is a framework for making ambitious projects viable, protecting what is special while enabling adaptation. For hospitality businesses prepared to work with it, planning is not a hurdle but a powerful tool to turn neglected buildings into thriving destinations once again.

Danny Young Crowned New National Chef Of The Year After Intense Final

In a thrilling finale that brought together the very best of British gastronomy, the Craft Guild of Chefs has officially revealed Danny Young from The Torridon in the Scottish Highlands as this year’s UK National Chef of the Year winner. The results were celebrated at a glittering awards evening at the iconic Hippodrome Casino in Leicester Square. National Chef of the Year is a prestigious title that every competitive chef wants to win as it showcases the highest levels of dedication, ambition and culinary excellence.

In this hotly contested final, Katie Morgan from Le Manoir aux Quat’Saisons was named runner-up, while Ruth Hansom-Rigby of Hansom Restaurant secured third place.

Hosted at the University of West London earlier today, the competition saw ten of the country’s most talented chefs go head-tohead in a high-pressured kitchen cook-off. Each finalist was tasked with creating a three-course menu that demonstrated technical skill, creativity, and a deep understanding of flavour all under the scrutiny of a judging panel packed with culinary royalty.

Among those judging were Matt Abé, Mark Birchall, Lisa Goodwin-Allen, Gary

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Publicans Express Dismay at Claims That Later Opening Hours Will Save Pubs and Boost Economic Growth

Publicans up and down the country have expressed concerns following the announcement that pubs will somehow be ‘saved’ by being allowed to stay open into the early hours.

The Government has announced a review of licensing laws with the stated aim of extending opening hours for pubs, clubs, and restaurants in England and Wales (Scotland would be unaffected).

The reported goal is to boost the night-time economy and support the struggling hospitality sector, however according to campaign group Campaign for Pubs it will do neither of these things and is yet another example of how little the current Government understands (or it seems cares about) pubs and stopping them closing.

Later opening hours, the campaign group said, is not something that publicans have asked for, nor is it something that will make any difference to getting pubs through the cost of living crisis.

The reality is that as a direct result of the Government’s disastrous cost hikes in the last Budget, many pubs have had to reduce opening hours and cut staff numbers and hours. Allowing most pubs to stay open longer is completely meaningless, when already pubs are shutting earlier than usual just to reduce costs and stay afloat.

Staying open later would mean higher energy bills and staff costs, something many publicans couldn’t even contemplate at the moment at a time when the combined impact of the Government’s National Insurance and wage hikes plus sky high energy bills are making it difficult for many landlords to make a living.

In reality, the only few premises that would benefit from this would be city centre bars, that are not the venues that are really struggling at the moment.

Worse still, many of the media articles claim that the measure has been “welcomed by the hospitality industry” whereas in fact, publicans and independent publicans’ representative groups have not been consulted, only those who represent large pub owning companies (often when these companies do not even run the pubs themselves, but merely see this as another opportunity to increase rents and beer prices on hard pressed pub tenants).

Commenting Dawn Hopkins, Vice Chair of the Campaign for Pubs and the licensee of the Rose Pub and Deli, Norwich said:

“Longer opening hours won’t keep pubs open. What we need is real support — lower VAT, help with energy bills, and fairer business rates. Around one pub a day is closing, taking staff, small breweries, and local suppliers down with it.

“Instead of meaningless measures creating absurd headlines, the Government needs to wake up to the situation pubs are in and reduce the cost burden on pubs, through a VAT cut, business rates reform and action to bring down energy costs for small businesses. Yet no one ever asks the people actually running pubs — you’d think listening to publicans might be the intelligent place to start.”

Paul Crossman, Chair of the Campaign for Pubs and a licensee of the Swan, Slip and Volunteer Arms in York said:

“The Government is plain wrong if it thinks the woes of the pub and hospitality industry are in any way due to the licensing laws at this point, and it is actually insulting to hard-pressed publicans to see these reforms framed as any kind of solution to the ongoing crisis in the industry.

“In reality the ground level crisis facing pubs and hospitality boils down to a toxic combination of the everrising costs involved in running a hospitality business and reduced customer spend amid the ongoing cost of living crisis. That is why in reality most pubs have already curtailed their opening hours, while nightclubs have closed in droves.

“These are the immediate issues that the Government should focus their attention upon by heeding desperate universal calls for action on VAT, employers NI, energy costs and business rates. We need action in all those areas and more if pubs, nightclubs and wider hospitality are to have any chance of recovering, not a tweak to licensing laws which, in practice, will only likely further benefit off-licences and supermarkets seeking to sell cheap unsupervised alcohol further into the night.

“Meanwhile the growth potential of our own domestic brewers and other suppliers is being squandered as they are actively excluded from accessing most of their own local pub market due to contractual “tied” product supply arrangements which hugely favour generic global brands, and which are imposed and strictly enforced by corporate pub owners. If the Govt really wants the UK’s pubs to be able to help boost national economic growth, then the ongoing corporate abuse of the sector is one specific and crucial area where it could and should be taking urgent action.”

Scan below to see how the Landlord of the King’s Head in Carlisle is using his Lincat CIBO+. Speed up service. Expand your menu. Cut down on waste — all without extra sta昀.

Smarter Finance for Smarter Restaurants

Percipient’s Katie Maw (www.percipient.co.uk) looks at how modern finance solutions can free up time, reduce errors, and empower finance leaders to make data-driven decisions that fuel expansion and improve profitability.

According to reports, the restaurant sector’s post pandemic recovery has been one of the toughest.

While every corner of hospitality has experienced aftershocks, last Autumn’s budget saw food service and dining establishments feel the impact of increased wage bills, business rate and VAT increases on already thin margins, leading to more pressure to maximise both profit and expedite the customer experience. As such, cost control has become a dominant lever for success.

This spotlight on cost optimisation has seen increased scrutiny on ingredients costs, wages, covers and energy as firms balance investment in growth against cashflow and in some cases, simply keeping the doors open. As a result, doing things in the way they’ve always been done no longer passes muster.

Automation and financial consolidation can help restaurants streamline operations, gain real-time insights, and drive sustainable growth. However, automation and financial consolidation are not enough in isolation. Analytics and realtime intelligence which point to the optimum scenarios for cost control, profitability and service are integral in this new environment.

Driven by the war in Ukraine, Brexit and more unpredictable global supply chains, raw ingredients costs, one of the largest cost bases in the sector, change continuously. Add to this evolving regulatory and taxation frameworks and labour market shortages, and it’s abundantly clear that access to a real time view of how these respective dynamics impact business performance is imperative.

The right platform delivers insights and intelligence to ensure any leaks or overspend are mitigated, and patterns can be tracked to plan against demand in the most meaningful way. For example, switching suppliers, or adjusting menus to absorb hikes or reflect seasonality in certain areas can be done in an informed and mea-

sured manner.

Available via dashboards, with tailored reports to explain and support events, this ability to understand operational status at any given point puts you in control and allows for adjustments in real-time.

With 15 different sites, a £10 million turnover, and ambitions to expand further, Simon Rogan-led Umbel Group is a great example of a restaurant business embracing digital to achieve the optimum balance across cost control, the customer experience and profitability, as Financial Director Chris Gallagher-York explains:

“One bad decision or oversight can wreck a week’s figures, so daily check-ins, supported by weekly meetings are imperative in maintaining focus and keeping everything on track. In a restaurant for example, a small surplus of fresh ingredients, or over-staffing by one, can quickly offset profit levels, and if not adjusted, this can become a trend which poses real risk to performance.

The granularity our Sage Intacct platform gives us ensures we’re on top of every aspect of every operation and entity at every moment Ultimately we can pull out and review three and a half years of data in just five minutes, something which is impossible using older systems. This capability really has become part of the DNA and driving force of our business.”

Restauranteurs have always been subject to volatility and challenges around cost control but today’s environment really amplifies the impact of these.

The hospitality industry is pinning its hopes on a brighter budget this Autumn. But in the meantime, prioritising effective, dynamic and intelligent financial management is key to stemming costs.

Representing the difference between making a profit or a loss, those at the forefront of digital transformation are inevitably in a stronger position to pursue growth irrespective of the measures likely to be outlined in the months ahead.

In managing cashflow and investing proportionately in growth, modern platforms can help squeeze maximum profit from a complex mix of variables, and deliver sustainable growth against a backdrop of hostile dynamics.

LTC Honours Industry Champions At Annual Awards And Fundraising Dinner

The winners of the LTC Awards have been announced, following the annual Awards and Fundraising Dinner on 2 October at the Millennium Gloucester Hotel in London – a must-attend event in the hospitality calendar.

The event was attended by over 300 professionals from across the licensed hospitality sector and hosted by writer, broadcaster, speaker, and founder and owner of The Sporting Club, Ian Stafford. He was joined by special guests former England and Newcastle football player Les Ferdinand and Scottish actor James Cosmo, with the awards followed by a set from Capital FM DJ Will Manning.

The evening was a celebration of not only the achievements of LTC, but also a recognition of the individuals and organisations that exemplify best practice in wellbeing, and who have gone above and beyond to support the leading industry charity and raise awareness of its services amongst their teams and the wider hospitality community throughout the year.

THIS YEAR’S WINNERS ARE:

• LTC Wellbeing Champion Award – Katherine Panayi, Barons Pub Company

• LTC Excellence in Workplace Wellbeing (Suppliers) – Bidfood

• LTC Excellence in Workplace Wellbeing (Operators over 251 sites) – Star Pubs

• LTC Excellence in Workplace Wellbeing (Operators under 250 sites) – Barons Pub Company

• LTC Fundraiser of the Year Award – Amanda Thomson, Avani Solutions

Winners were awarded for their commitment to wellbeing in the workplace, the development and implementation of wellbeing programmes, and their ongoing support of LTC. This support is critical to LTC continuing its mission to transform lives and unleash potential, and reaching even more individuals in need of wellbeing support, practical advice, and financial assistance.

The success of the event was thanks to the generous backing of partners Butcombe Group, Campari, Lucky Saint, Monster Energy, Platts Bonson Licensed Trade Valuers, Polaris Elements, Unity and Venners, who helped make this year’s LTC Awards and Fundraising Dinner the best yet.

The evening opened with a business update from CEO Chris Welham, who launched the charity’s latest Impact Report. The report highlights that in 2024 in the face of the cost-of-living crisis, inflationary challenges, increasing employment costs, and reduction in business rates relief, the charity assisted over 40,000 people, received over 4,000 calls to its free 24/7 helpline, and awarded almost £1.5 million in grants and services.

Chris Welham, CEO at LTC, said: This year has been one of both challenge and progress for our sector. I want to congratulate all our incredible award winners, who continually drive our industry forward by investing in people and wellbeing.

“We’re incredibly grateful to all our partners, supporters, employees, volunteers and trustees for their unwavering commitment to LTC. Because of your continued support, we can continue to transform the lives of people across our industry every day.”

BrewDog Announces Redundancies Following £37 Million Annual Loss

Scottish craft brewer BrewDog has confirmed workforce reductions following the publication of accounts showing a £37 million pre-tax loss for the latest financial year.

The Aberdeenshire-based company has now recorded consecutive annual losses totalling £148 million over a five-year period, according to recently filed accounts.

Chief executive James Taylor told staff via an internal communication that a difficult decision had been made to “right-size” parts of the business.

He said: “We’ve taken time to review our structure and ensure we’re focusing our energy and investment in the right areas.

“These changes have affected a number of roles across several departments.”

He added: “We don’t take these decisions lightly, but we are confident that the steps we’re taking now will help us operate more simply, stay focused, and drive the business forward.”

He explained that the company had conducted an assessment of its operations to identify priority areas for investment and focus.

The CEO acknowledged the impact of the changes, confirming that affected employees across multiple departments had been notified and would receive support during the transition period. He emphasised the necessity of the measures to streamline operations and position the company for sustainable growth. Taylor described the approaching fourth quarter as pivotal for the business, whilst expressing confidence in the commercial strategy currently being implemented.

Financial results for the year ending 31 December 2024 revealed that pre-tax losses had narrowed from £59.2 million in the previous year to £36.6 million. Post-tax losses stood at £34.5 million, whilst turnover increased marginally by 1% to £357 million.

The restructuring follows a period of significant change for the craft beer operator. Earlier this year, the company closed ten licensed premises, including its prominent Aberdeen bar on Gallowgate, which had served as a flagship venue for the brand.

August saw the departure of co-founder Martin Dickie from the business, whilst last week the company announced plans to dispose of its ‘Lost Forest’ land holding near Aviemore in the Scottish Highlands – a property acquired just five years previously.

Soaring Operational Costs Pile Pressure On Capex In Hospitality

Rapid rises in operational costs are damaging hospitality’s capital expenditure programmes, the latest Business Confidence Survey from CGA by NIQ and Sona reveals.

The survey of industry leaders shows that nearly two thirds (63%) have increased their operational expenditure over the last 12 months, following inflationary pressures on the costs of labour, food and drink and other key inputs. However, only a third (34%) have increased their capital expenditure. Close to half (45%) have been forced to cut their capex—more than double the 20% who have reduced their operational expenditure.

The Survey highlights a growing split in hospitality, with 25% of hospitality leaders currently able to increase both their operational and capital expenditure, but 14% forced to reduce both. This indicates the current fragility of the sector, with 9% of leaders reporting that they now have no cash reserves to draw on, while 53% have fewer than six months of reserves.

Soaring costs have been particularly damaging for smaller operators, the Business Confidence Survey shows. Just 22% of independents have increased their capital expenditure year-on-year, while 60% have been forced to cut it—15 percentage points more than the sector average.

Intense cost pressures are forcing businesses to make difficult decisions on investment, but leaders recognise the value of capex in sustaining sales and keeping pace with competitors. Two thirds (65%) of leaders say site refurbishments are a high or medium priority for investment, while 55% say the same about workforce management technology. Half (50%) identify both customer-facing technology and site acquisitions as high or medium priorities.

Despite low optimism at the moment, the Business Confidence Survey provides some cause for cautious

confidence about the outlook. While three in five (61%) leaders say the economic environment is currently a barrier to their capital expenditure, only 27% cite consumer sentiment—an indication that Britain’s underlying demand for hospitality remains strong.

Karl Chessell, director – hospitality operators and food, EMEA at CGA by NIQ, said: “April’s increases in pay levels and National Insurance contributions have added yet more weight to the heavy cost burdens on hospitality businesses. They have further polarised the sector, between successful and efficient businesses that are able to invest across the board, and weaker ones that are struggling to keep up with day-to-day costs and are scaling back capital projects. All leaders are acutely aware of the importance of capex, especially in areas like technology, which can unlock efficiencies and extra revenue. Investment here feels a big stretch for some operators at the moment—especially smaller ones—but it’s going to be essential if businesses are to stay competitive and meet guests’ evolving needs.”

Paul Watson, VP of hospitality at Sona, said: “As operational costs continue to climb, hospitality businesses are rightly reassessing how they allocate resources, but the findings from this survey underscore the critical need to invest in the right solutions for your business. Intelligent, AI-driven solutions can deliver immediate efficiencies in scheduling, labour optimisation and compliance, helping operators reduce overheads without compromising service quality.

“A recent adopter of Sona saw an improvement in labour by 0.5%, within a couple of weeks from putting the product in the hands of the operators. They also realised further improvements as the solution bedded in, and these learned improvements are where the power of our AI-native workforce management solution is unlocked. For smaller and independent businesses especially, targeted tech investment isn’t just a cost, it’s a strategic lever to unlock resilience, agility and long-term competitiveness in a volatile market.”

The Malone Unveils A New Era Of Boutique Luxury In South Belfast

Following an ambitious 18-month refurbishment, the hotel will emerge in February 2026 as a 103-bedroom four-star boutique destination — redefining its reputation and scale for both loyal guests and new visitors alike.

An 18-month refurbishment has so far seen the rooms, bar and restaurant transformed, with the final phase set to complete early next year. Following on from this series of impressive renovations, the hotel will emerge in February 2026 as a 103-bedroom four-star boutique destination — redefining its reputation and scale for both loyal guests and new visitors alike.

“This is the most exciting chapter yet in The Malone’s story,” said

Director Gareth Macklin. “We’ve always been proud of our heritage and our people, but this transformation takes everything to a new level. We’re looking forward to welcoming back familiar faces and introducing a whole new audience to the scale, style, and service of The Malone.”

To ensure this next chapter reaches its full potential, The Malone has partnered with independent UK hotel management company Focus Hotels. Boasting a portfolio spanning high-quality boutique and branded hotels nationwide, this new partnership brings together two companies with a shared vision for outstanding service. The final reveal is set for February 2026, when The Malone will host a major celebration to mark the completion of this landmark project and the beginning of its next chapter in Belfast’s hospitality story.

One of Belfast’s most distinctive Hotels, The Malone, is preparing to unveil a transformation as it marks 35 years of heritage in the city’s most exclusive quarter.

Can AI Help Restaurant Operators Grow Their Businesses?

For much of the last decade, artificial intelligence (AI) felt more like a Silicon Valley slogan than a tool for the everyday business owner. But that has changed. Today, many people use AI every day at work, including in the hospitality sector, says Conor McCarthy, co-founder of digital restaurant management platform, Flipdish (www.flipdish.com). Here, he explores how restaurants can use AI to improve and grow.

Until recently, restaurants only tended to use AI indirectly.

Spam filters on contact forms or fraud checks during online card payments operated invisibly in the background. Few operators would have described themselves as AI users. But the rise of generative AI — tools that produce text, images or decisions based on vast volumes of data — has opened up new, very tangible opportunities for efficiency and growth.

"It's hard to think of any facet of the food industry that isn't being transformed by AI," said Mike Kostyo, vice president of food and beverage consultant, Menu Matters.

However, for someone running a busy restaurant, cooking food and getting orders out of the door often comes first compared to things like building a website, creating specialised marketing material and keeping track of customer loyalty. There doesn’t seem to be enough time in the day to do both, but using AI can change that.

FROM MARKETING TO MENUS

A decade ago, a restaurant manager wishing to run a Valentine’s Day promotion would have had to consult a calendar, write the message, segment the customer list and schedule the emails, each a separate manual task. Today, software platforms can do the lot. They identify key dates, generate appropriate messages and deploy them automatically across channels. Tasks that once took a morning can now be completed in minutes.

AI is also changing how restaurants build menus. For example, producing quality imagery used to require a well-lit kitchen, a decent camera and a good deal of patience. Now, image-enhancement tools powered by AI can upscale low-resolution photos, adjust lighting, remove backgrounds or correct imperfections. Restaurant staff can touch up professional marketing visuals using nothing more than a smartphone.

In addition, AI reduces the friction of running a modern, digital restaurant. Operational aspects of the busi-

ness, such as menu management, have always been time-consuming. Items must be tagged for tax (hot or cold), for compliance (such as allergens or bottle deposit schemes) and for routing to the right kitchen station. Mistakes here can lead to fines frustrated staff. AI now handles these tasks quickly and accurately, tagging thousands of items or checking existing tags in seconds and automatically routing orders to the right preparation area.

THE NEW DIVIDE?

The result is a growing divide between the digitally native and the digitally hesitant. According to a 2025 report by customer service specialist, Zendesk, seven in ten customers see a clear gap forming between businesses that use AI well and those that don’t. In hospitality, tools that aren’t using AI are starting to feel archaic compared to those that do, and manual processes that once seemed normal are becoming barriers to competitiveness.

Customer service, too, is changing. AI tools can triage incoming support requests, directing them to the relevant department or in some cases drafting a resolution on the spot. This reduces wait times and helps small teams respond at scale. Restaurants using the Flipdish platform, for instance, find that their customers can receive instant, helpful replies to many support queries, something that would have been unthinkable without a staff member’s involvement a few years ago.

AUGMENTING THE WORKFORCE

Critics may worry about the impact of AI on employment. But the same could have been said about spellcheck on a Word document. Instead of losing their job to those red underlines, writers just spent less time looking through dictionaries and no one has ever looked back. The same logic applies in restaurants. Greeting guests, preparing food and making judgement calls remain firmly human domains. The danger is not that AI will replace staff, but that those who do not learn to use it will fall behind those who do.

The rewards for doing so are growing. AI is beginning to reshape loyalty schemes, offering personalised incentives based on a customer’s history, habits and preferences. In the future, restaurants may be able to deliver a tailored discount not just to a returning customer, but to that particular customer, perhaps offering a tempting deal on their favourite meal on a rainy Tuesday when business is slow.

So where should a restaurant begin? Not by trying to build its own chatbot or image model. The more pragmatic route is to look for suppliers who already integrate AI into their offerings. Identify the repetitive, time-consuming tasks and ask whether there’s an AI-enabled solution. If not today, then soon.

AI will not transform restaurants overnight. But it will quietly, steadily make them faster, leaner and better connected. For those prepared to embrace it, the table is set.

World Steak Challenge Hands Out 304 Medals At 2025 Judging

A total of 304 medals have been awarded at this year’s World Steak Challenge, which recognises the best quality meat across the globe. The full list can be found here

Of the total, 112 were gold medals, 109 steaks were given silver medals and 73 steaks bronze medals following an extensive judging process held earlier this month in Amsterdam.

Australia once again took home the most gold medals, with 25 steaks from the country awarded the accolade, the most awarded to any country, closely followed by Ireland, with 24 steaks from the country awarded a gold medal. Overall, Ireland had the greatest medal haul with 68 steaks awarded either a gold, silver or bronze award, ahead of Australia with 40 medals and Argentina with 29 medals.

Now in its eleventh year, the World Steak Challenge is partnered by Bord Bia, Synergy Grills and Vlees & Co Steakhouse in Amsterdam.

All winners, including those of the Company Awards, which celebrate the best producers in the Small and Large company categories, will be announced at a special dinner being held at London’s Smith & Wollensky

on 10 November. One steak will also be named overall winner and World’s Best Steak at the event.

Judging for this year’s World Steak Challenge took place at premium steakhouse Vlees & Co in Amsterdam. More than 500 steaks were cooked on grills supplied by Synergy Grill and judged blind by a carefully selected judging panel of more than 60 experts.

Judges included Richie Wilson, culinary director of FIRE Steakhouse & Bar; Ioannis Grammenos, executive chef and Meatologist of Heliot Steak House in London; Katie Doherty, CEO at the International Meat Trade Association; butcher and food writer Jessica Wragg; executive chef Luciana Berry, Fred Smith, head of beef at Flat Iron; and foodie Dimas Ramadhan.

“The World Steak Challenge celebrates beef farming on a global scale, and brings together experts, chefs, restaurateurs and trade bodies from across the globe to sample the best steaks that the world of beef has to offer,” says Stefan Chomka, editor of Restaurant. “It’s an incredible feat to bring together so much expertise under one roof to ensure the judging is of the highest calibre.

“Congratulations to every producer that receives a medal at this year’s event.”

CLEAN Do The Workwear, So You Can Do The Work

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

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

To find out more: www.cleanservices.co.uk or see the advert on page 3.

LAD Sales Steady But Spirits And Wine Drop In Slow September

On Premise drinks sales dipped year-on-year for two weeks in a row after the weather turned autumnal in mid-September, CGA by NIQ’s Daily Drinks Tracker shows.

Average drinks sales in managed venues in the week to Saturday 13 September were 1.4% behind the same period in 2024. The gap widened to 3.0% in the following seven days to 20 September. Daily comparisons were ahead on four days of the fortnight, but behind on ten.

The Tracker’s figures represent a slight softening of trading for pubs, bars and suppliers after a solid end to summer. Sales had been ahead year-on-year for five weeks out of six between late July and early September.

Continuing a pattern set throughout the summer, Long Alcoholic Drinks (LAD) categories proved most attractive to consumers over the fortnight. Beer sales were 1.0% ahead in the week to 13 September, though down by

1.0% over the following seven days. Cider sales rose 1.0% and fell 4.8% in the two weeks. Soft drinks (up 1.0% and down 1.8%) were virtually level across the fortnight.

However, spirits and wine sales faced more pressure on spending. Spirits sales were down by 7.1% and 6.2% in the weeks to 13 and 20 September respectively, while wine’s drops were even steeper at 8.5% and 7.6%.

Rachel Weller, CGA by NIQ’s commercial lead, UK & Ireland, said: “The key On Premise sales patterns that we saw over summer—of generally flat sales but resilience for LAD brands—look like they are extending into the autumn season. Growth is largely being driven by higher prices rather than increased volumes, and many consumers are clearly still keeping a very close eye on value when they drink out. The cooler months will hopefully bring better fortunes for the spirits and wine categories, but pubs, bars and suppliers will have to work hard for any year-on-year gains.”

Heartwood Inns Opens The Old Crown, Great Bookham – Its 34th Pub

Heartwood Inns has announced the opening of its 34th pub, The Old Crown in Great Bookham, which officially opened its doors to the public on Thursday October 9th 2025.

The launch was celebrated with a lively ceremony attended by members of the local community, including Bookham West Councillor Roger Adams. The official ribbon cutting was carried out by Simon Edge, Chairman of the Bookham Residents Association. Guests enjoyed live music, a first look of the refurbished pub, and a welcome speech from Heartwood Collection CEO, Richard Ferrier.

The Old Crown, a much-loved local landmark, has undergone a multi-million-pound refurbishment to restore its heritage character while infusing it with the distinctive Heartwood touch. General Manager Lukas Ackermann and Head Chef Sorin

Mihalache will lead the team at The Old Crown. Guests can expect a seasonally changing, sustainably sourced menu, showcasing Heartwood’s commitment to provenance and quality. Complementing the food will be a drinks list featuring local cask ales and a wide selection of wines and cocktails.

Head Chef Sorin, who recently gave a demonstration at the Bookham Food Festival on September 6, offered a sneak peek of the dishes now available at the pub.

“We are thrilled to be opening our 34th pub in the wonderful community of Great Bookham,” said Richard Ferrier, CEO of Heartwood Collection. “The Old Crown is a truly special pub, and we’ve taken great care to create a warm and welcoming space for everyone to enjoy. We look forward to becoming a cornerstone of the local community.”

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Conservatives Pledge Business Rates Abolition for High Street Pubs and Shops

The Conservative Party has pledged to eliminate business rates for high street pubs and retail premises should it secure victory at the next general election.

Shadow Chancellor Sir Mel Stride unveiled the proposal during his address to the Conservative Party Conference on Monday, positioning the measure as central to what he characterised as a comprehensive economic recovery programme.

Speaking to conference delegates, Sir Mel criticised the current government’s approach to business taxation, claiming many operators had experienced a doubling of their business rates liabilities under Labour administration.

The senior opposition figure argued that rate reduction alone would prove insufficient, advocating for complete abolition of the levy for high street-based licensed and retail premises.

“Today I can announce that as a direct result of getting public spending under control, a future Conservative government will completely abolish business rates for shops and pubs on our high streets,” Sir Mel stated, adding emphatic confirmation that the tax would be entirely removed.

The announcement formed part of broader fiscal proposals that included £47 billion in public expenditure reductions, as the party seeks to revitalise its electoral prospects amid challenging polling data. Recent surveys have indicated the Conservatives ranking as low as fourth position in voter intention figures.

The former cabinet minister maintained that recovery remained achievable, emphasising the necessity of presenting ambitious policy platforms to recapture public support.

For the licensed trade sector, the commitment represents a significant potential shift in operational costs, with business rates constituting one of the largest fixed overheads for pub operators.

Industry bodies have consistently lobbied for reform of the rating system, arguing the current structure places disproportionate burden on hospitality businesses with physical premises.

A RECENT SURVEY OF HOSPITALITY BUSINESSES CONDUCTED BY INDUSTRY BODY UKHOSPITALITY SHOWED THAT:

• 1/3 are now operating at a loss

• 76% have had to increase prices

• 63% have reduced the hours available to staff • 1/3 of businesses are restricting opening hours

4 in 10 have reduced investmen

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 preshow.

• 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

AEL Outdoor Solutions: Outdoor Spaces That

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

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

MADE IN READING – SOURCED

FOR QUALITY

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

every item is selected or made to meet the demands of busy pub and hospitality environments.

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

Everything You Need for a Profitable Outdoor Area

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

BUILT FOR PEOPLE, BUILT TO LAST

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

FROM CONCEPT TO COMPLETION

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

OUR 10,000 SQ FT SHOWROOM

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

Email: sales@aelsolutions.com

Download your brochure: www.aelsolutions.com

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

Higher Prices Become The New Reality

Hospitality prices are rising at their fastest rate of 2025, with July and August seeing the highest year-on-year (YoY) increases. That’s according to the latest hospitality data from market intelligence company Meaningful Vision.

While official ONS data for August shows food and beverage prices up 5.1% YoY – implying a 1.8% rise across the first eight months of 2025 – Meaningful Vision’s data highlights sharper increases in certain segments. Fast food prices, for example, rose 7% in August compared with last year, equating to a 2.2% increase since January 2025, versus a 1.6% rise in food retail.

Burger concepts have shown the highest growth in pricing, due to the rising cost of beef, while coffee shop pricing also moved up in July, with coffee becoming one of the fastest rising categories in the past two months (a trend that’s seen beverage prices grow faster than food in July).

According to Maria Vanifatova, CEO of Meaningful Vision, the figures underscore how higher prices are becoming the new reality in hospitality: “Across the market, most brands are lifting prices to similar levels over time and higher prices are becoming the new reality. But chain by chain, the picture differs, and there are two distinct periods of price changes this year. The first was in March ahead of labour cost increases, and the second was in July, when food costs rose further, with beef and coffee beans most notable. We’re now seeing those cost pressures passed on to customers.

“Fast food is running notably hotter, which is expected given the higher share of labour costs. Bakeries and pizza outlets have also been affected, but have had to limit price increases because of how competitive these sectors are. Nevertheless, they too are feeling the cost pressures. Just a few days ago we saw Greggs’ CEO announce the company is set to raise prices for the third time this year in response to increased staffing costs, citing the impact of an unexpected £20 million increase in the amount it pays in employer National Insurance as a result of last year’s Budget.”

ADDITIONAL KEY TRENDS OF NOTE INCLUDE:

Outlet growth continued to slow in July–August 2025: In the 12 months to August 2025, local and interna-

tional chains opened 1,155 new fast-food outlets, 17% fewer than in the 12 months to August 2024. Chicken remains the fastest-growing segment in percentage terms; however, bakeries and sandwich shops recorded more openings in absolute numbers, led by major chains such as Greggs, Pret, and Gail’s.

Traffic shows signs of recovery in late summer: After a weaker June, customer traffic began to rebound in July and August, led by fast food and coffee concepts. Quick-service chicken, bakeries, and coffee shops all gained customers over the two months, with chicken and bakeries growing faster during that period than in the first half of the year. Restaurants and pubs, however, continued to see the steepest declines, with visits down by almost 8%. The strongest performers were Premium Fast Food and Fast Casual brands—such as Wingstop, Five Guys, Nando’s, and Wagamama—which attracted diners trading down from casual dining for better value. Regionally, Northern Ireland saw the fastest traffic growth, supported by a high rate of new store openings, followed by the South West.

Promotions continue to climb, especially in delivery: The number of promotional offers continued to increase in 2025, though at a slightly slower pace overall. Across the first eight months of the year, promotions were up 11% in restaurants and 29% in delivery, with growth in delivery more than double that of 2024. Average discounts in restaurants held steady at 33%, while delivery platforms increased their discounts from 19% to 23%.

“Special price” promotions remain the leading tactic in restaurant apps (rising from 54% in 2024 to 61% this year), while delivery channels saw more free product offers and fewer free delivery deals.

Maria adds: “The trends we’re seeing materialise across July and August show just how challenging the market is right now. Alongside rising prices, we’re also seeing customers adjust their behaviour in response, trading down from casual dining to fast-casual and fast food, and responding to promotions on delivery platforms. It’s clear that chains are balancing the need to protect margins with the need to stay competitive, which explains why we’re seeing selective price rises, targeted promotions, and cautious outlet growth all happening at the same time. This is a sector in transition, where consumer choice and operational pressures are shaping pricing and traffic patterns more than ever.”

Be At One Crown ‘Best Bartender’ in Annual Bartender Challenge

2025

Be At One’s Bartender Challenge made its highly anticipated return this year, celebrating the skill, passion and personality of the brand’s talented bartenders.

Be At One Regent Street played host to the grand finale of the challenge, where Izzy Vince from Be At One Liverpool Street mixed, shook and stirred her way to victory – winning the £3,000 top prize.

Over the last few months, more than 200 incredible bartenders from 38 Be At One bars across the UK competed for the coveted title of ‘Bartender of the Year’, putting their expertise and skills to the test. The competition began with a series of lively in-bar ‘heats’, where bartenders across the country went head-to-head, showcasing their exceptional cocktail-making skills. Each contestant brought their flair and creativity to Be At One’s iconic menu, featuring an impressive 100 different cocktails.

After uncovering the best of the best from the regional semi-finals, eight top cocktail bartenders earned their spot in the hotly anticipated Bartender Challenge final.

In the grand final, each bartender put their knowledge, creativity and crowd-pleasing skills to the test, showcasing their mixology mastery in front of more than 150 spectators and a panel of five industry experts.

After a competitive final, it was Izzy from Be At One Liverpool Street who took home top prize, netting a huge £3,000. She impressed all five judges with her mixology skills, cocktail knowledge and crowd interaction as she perfectly made five cocktails in under 12 minutes.

One of the judges, Jess Pearson, Senior Brand Trainer at Be At One, said: “We’d like to congratulate all eight finalists for reaching the final, they were all deserved finalists and put on an incredible effort to make our jobs as judges very difficult!

“Izzy’s brand and cocktail knowledge is second to none. Despite the pressure of performing in front of a huge crowd, all five of her cocktails were unbelievable while her crowd engagement, pouring knowledge, speed and flair made for an amazing performance.

“At Be At One, we are the home to the magic-making masters of mixology and specially train all our bartenders to ensure that they are the best cocktail bartenders in the business.”

Côte Restaurant Group Acquired

Popular community pub, The Boilermaker’s Arms on Houghton Road in St. Helens, is reopening tomorrow, Friday 10th October, at 6pm following a significant combined investment of £125,000 from experienced father-son licensee duo, Gordon Woodward and his son Jonathan, and Admiral Taverns. Inside, The Boilermaker’s Arms has undergone a major refurbishment to bring a fresh and modern feel to the pub, whilst carefully preserving the charm and character of its original features.

Externally, the pub has been given brand new lighting and signage to greet customers, as well as four new wooden benches at the front of the pub to offer an outdoor space that can be enjoyed all year around.

To celebrate the reopening, the pub will host a Cher tribute performance at 8pm on Friday 10th October, followed by a live set from local artist, Paul J on Sunday 12th at 5pm.

by The Karachi Group

Passionate licensee duo, Gordon and Jonathan, bring a wealth of knowledge and expertise to The Boilermaker’s Arms having been at the helm of the pub for the last 13-years. As locals themselves, they have built strong relationships with their customers and work tirelessly to shape the pub as a vibrant, communityfocused and family-friendly social hub where everyone feels comfortable and welcome.

Jonathan, Licensee of the Boilermakers Arms, said: “We are thrilled to bits with the results of the refurbishment, and we can’t wait to show off the pub’s new look and everything it has to offer. We’re just getting those final finishing touches in place before we welcome the community back through our doors.

We’ve loved every minute of our time here at The Boilermaker’s Arms and we can’t thank everyone enough, including our fantastic customers and the team at Admiral Taverns, for all their ongoing support in helping us to bring our vision for this brilliant little pub to life. We look forward to everything that the future holds!”

Ashleigh Kirk, Business Development Manager at Admiral Taverns, said: “I’d like to take this opportunity to thank Jonathan and Gordon for all the hard work and dedication to creating such a fantastic community pillar – they’ve truly poured their heart and soul into it since taking the pub over and I’m in awe of their efforts.

On behalf of myself and the entire team at Admiral Taverns, we wish our brilliant licensees the very best in their future endeavours.”

UK Brewing and Pub Sector Faces £1bn Cost Crisis, BrewDog CEO Warns

Britain’s brewing and pub sector is grappling with over £1 billion in additional operational costs accumulated over the past year, according to BrewDog chief executive James Taylor, who has issued a stark warning about the financial pressures threatening the industry’s sustainability.

Speaking about the cumulative impact on operators, Taylor highlighted that multiple cost centres have risen simultaneously, creating what he described as a perfect storm for the sector. Energy and utility expenses, wage bills, National Insurance employer contributions, raw material prices, packaging costs and regulatory compliance charges have all increased significantly, he said.

The scale of the financial burden is substantial. BrewDog’s analysis suggests the sector would need to generate sales of approximately 950,000 additional pints every hour simply to offset these mounting expenses.

The Scottish brewer has already taken decisive action in response to these challenges. Recent announcements include workforce reductions, the closure of several UK bar locations, and the disposal of its Lost Forest property near Aviemore in the Highlands. Taylor described these measures as part of a broader strategic repositioning.

He defended the difficult choices, explaining they enable the business to concentrate resources on core competencies including craft beer production, operating high-quality bar venues, and serving its customer base and shareholder community effectively.

Industry observers are viewing the upcoming autumn Budget as a pivotal moment for Britain’s hospitality and

brewing sectors. Taylor pointed to tax changes implemented in April— specifically increased duty rates on non-draught beer products and reduced business rates relief for licensed premises—as having intensified already challenging trading conditions.

He drew attention to contrasting approaches adopted by European neighbours. Germany and Ireland have both announced or proposed VAT reductions specifically targeting the hospitality sector. Ireland’s government plans to cut VAT from 13.5% to 9% beginning July 2026, a measure designed to safeguard employment and support sectoral recovery. BrewDog is advocating for comprehensive government intervention to stabilise the sector. The company’s recommendations include reforming the business rates system, providing relief on beer duty obligations, and conducting a thorough assessment of the cumulative cost burden currently threatening the viability of thousands of pubs and breweries nationwide.

Additionally, the brewer is pressing for temporary VAT relief measures for hospitality businesses to protect jobs and maintain the economic vitality of local communities.

Emma McClarkin, chief executive of the British Beer & Pub Association, stated: “We urge the Chancellor to act in the Budget to recognise the importance of the beer and pub sector to our economy and community by detailing meaningful business rates reform, cutting beer duty and reviewing punishing employment and packaging costs so we can thrive at the heart of high streets, towns and villages across the UK.”

World Mental Health Day: Hospitality Sector Steps Up Support as Walk for Wellbeing Launches

As World Mental Health Day is marked today (Friday 10 October), the hospitality sector’s ongoing battle with employee wellbeing has moved sharply into focus, with industry charity Hospitality Action (HA) launching its annual Walk for Wellbeing initiative to tackle the mental and physical health challenges facing workers across the UK.

A 2024 HA survey revealed a significant increase in the proportion of hospitality workers reporting mental health issues in their careers, rising from just over half (56%) in 2018, 64% in 2020, to more than three-quarters (76%) in 2024.

Over two-thirds (69%) said that they have experienced mental health challenges in the last five years since the Covid-19 pandemic and the cost of living crisis, half (49%) in the last two years alone. Managing a good work/life balance (60%) was cited as the primary issue, closely followed by mental health (44%) and finances (42%).

The campaign, which runs until 26 October, comes as the sector continues to grapple with high-pressure working environments, staff retention issues, and the unique stresses that come with long, unsociable hours in hospitality roles.

With twelve hosted walks taking place in cities nationwide throughout October, and a ‘Walk It Your Way’ option for those unable to attend organised events, Hospitality Action is mobilising the industry to address what health psychologists describe as critical wellbeing concerns in one of the UK’s most demanding employment sectors.

The initiative not only aims to raise vital funds for support services but also promotes the proven mental health benefits of walking and community connection – resources that industry professionals say are increasingly essential for teams operating under persistent operational pressures.

Since 2020, this accessible walking event powered by hospitality talent and recruitment partner mum, has involved 1000’s of hospitality people across the UK and raised over £340,000 for Hospitality Action. HOW CAN YOU GET INVOLVED?

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

Register as part of a team or as an individual and you’ll be able to access your bespoke fundraising page, plus great resources to help you make the most of Walk for Wellbeing.

You can join one of our 12 hosted walks across the UK, or ‘Walk It Your Way’ wherever works for you.

JOIN THE HOSTED 20KM WALKS ACROSS THE UK ON SUNDAY 19 OCTOBER:

Bath hosted by The Bath Hoteliers Association.

Birmingham hosted by Tonic Talent.

Bristol hosted by The Bristol Hoteliers Association.

Cardiff hosted by The Cardiff Hoteliers Association.

Cornwall hosted by The Lost Gardens of Heligan.

Edinburgh hosted by Edinburgh Hotels Association.

Glasgow hosted by Davidson Asset Management.

Liverpool hosted by the Liverpool Hospitality Association.

London hosted by mum.

Manchester hosted by The Manchester Hoteliers Association.

Newcastle hosted by North East Hotels Association and Regional Hospitality Businesses. (Taking place on Monday 20 October)

York hosted by Splendid Hospitality Group and Hospitality Association York. (Taking place on Sunday 12 October)

Or Walk It Your Way by walking any distance, in any location, any time from Friday 10 October (World Mental Health Day) to Sunday 26 October 2025.

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

Sector Welcomes Shadow Chancellor’s Pledge To Abolish Business Rates

UKHospitality has welcomed a policy announcement by shadow chancellor Mel Stride to abolish business rates for pubs and shops.

The shadow chancellor made the pledge yesterday (6 October) at the Conservative party conference at Manchester Central.

In his address to the conference, he said: “Under Labour, many have seen their business rates double. We need to get business rates down. In fact, we need to go further. Much, much, further.

“So today I can announce that as a direct result of getting public spending under control, a future Conservative government will completely abolish business rates for shops and pubs on our high streets

“For controlling spending is not an end in itself, it wills the means, it gets the taxman off your back – it sets some of the hardest working people in our country free.”

Welcoming the pledge Kate Nicholls, Chair of UKHospitality, said: “The business rates system is completely broken, with hospitality paying billions more than its fair share for decades.

“This is welcome recognition from the Shadow Chancellor of the need to reform the business rates system, as well as the need to prioritise and back our high streets to drive growth, attract investment and support our communities.

“Reducing the tax burden on hospitality is urgent, and that needs to start at the Budget with the maximum possible business rates discount applied to all hospitality properties under £500,000 rateable value.

“This maximum discount should be implemented alongside a commitment that no hospitality property above £500,000 rateable value pays more in rates.

“Hospitality businesses are being taxed out, with 84,000 job losses since the cost increases in the last Budget. The November Budget needs to lower business rates, fix NICs and cut VAT.”

Dee Corsi, Chair of High Streets UK, “Today’s announcement is a welcome recognition of the pressures facing our high streets.

Scrapping business rates for smaller retailers, pubs and hospitality businesses would provide vital relief to thousands of operators and could help reinvigorate town and city centres across the country.

“However, as the voice of flagship high street destinations across the UK, High Streets UK has long warned that government plans to introduce a new ‘super tax’ higher multiplier will result in store closures, cost jobs, jeopardise investment and lead to higher prices for consumers.

“Our high streets work in a delicate ecosystem, with retailers trading cheek by jowl with hospitality and leisure operators. These businesses do not trade in isolation, but depend on each other to drive footfall, spend, and create a cohesive high street destination.

“With the Budget just two months away, an exemption for retail, hospitality and leisure businesses of all sizes is now urgently necessary if the Government is to avoid undercutting its own growth ambitions.”

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

Serving Up Skills Training in the Foodservice Sector

Having a well-trained workforce is vital to the success of companies in the fastpaced foodservice sector. Being engaged with a training programme can have a positive impact on staff development and retention. If your business is a single unit or a chain specialising in seafood, at Seafish, we can support your training needs.

Our online self-study Elementary Food Hygiene and Elementary Health & Safety programmes are currently funded for people working in the UK seafood industry. Serving staff and fish friers can study our online learning materials containing seafood examples, at a place, pace and time suitable to them. The multiple-choice exam is invigilated remotely and successful candidates receive a nationally recognised qualification.

We also offer a half-day Principles of Fish Quality Assessment training course which is delivered remotely, so learners don’t have to worry about travelling time and travel costs. It teaches fish friers and chefs how to assess part processed fish, usually fillets, using the Torry cooked scheme. Apprenticeships combine practical on the job training with additional study. An apprentice is employed by a

business and is paid while they gain experience. They are available to both new recruits and existing staff.

Mark Drummond, owner of Towngate Fisheries in Bradford, explains:

“Having an apprentice work in the business has helped to develop staff training systems. It gives us something to promote on our social media and helps show we are a professional business with high standards.”

Seafish also works in collaboration with the KFE School of Frying Excellence in Market Deeping and the National Federation of Fish Friers in Leeds. Both offer training courses to meet the needs of a fish frier. Topics including preparation and cooking techniques are covered along with the importance of good frying medium management.

To find out more about these training opportunities, please see our Onshore Training Courses webpage at www.seafish.org/safety-and-training/onshore-training/onshore-training-courses/ or email our Onshore Training team; onshore@seafish.co.uk

Iconic Sheffield Hotel Rebrands Following 18-Month Transformation

classic pub, blending the modern style of The Tavern Collective venues already established in North America with a more traditional British setting and ‘laidback steampunk vibes’. The 5,000 sq ft bar and restaurant will seat 90 diners alongside a generous bar area, and private dining arches with space for 40 people. A 200-capacity ballroom for weddings and parties is currently being created, and an outdoor patio overlooking the water will also follow.

An additional 32 bedrooms will be added to the hotel in 2026, taking Sandman Signature Sheffield Quays Hotel to 160-bedrooms, and will include suites with kitchenettes and balconies. A remodel of the reception area is also still due to take place.

The building originally opened as part of the Stakis Hotels group in the 1990s, before becoming the Sheffield Hilton. After a brief closure, in 2020 it was taken over by Best Western Plus under Legacy Hotels, before the most recent takeover by Northland Properties in 2022.

Kelly Murray, Regional Director for the Sandman Hotel Group, said: “Whilst we have been successfully operating the hotel for over three years, it’s fantastic to now be able to show off the full rebrand to Sandman Signature Sheffield Quays Hotel. We’ve been working hard to make improvements which will hugely improve the experience for our guests. The bedroom renovations, the leisure facility improvements and the newly designed event spaces all help to create a modern, calm and tranquil place to enjoy a visit whether it’s for business or pleasure. The introduction of Tavern on the Quays, and the relocation of the dining and bar area to underneath the historic arches, has made a huge difference, creating a really stylish and welcoming atmosphere and allowing non-residents to more easily enjoy the facilities too.”

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

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

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

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

Barossa Valley Wine Company wines are available now from Lanchester Wines – visit www.lanchesterwines.co.uk to find out more. See the advert on the facing page.

Hospitality And Brewing Sector Meet to Discuss Net Zero Progress

The Zero Carbon Forum, a not-for-profit representing over a third of the UK’s hospitality and brewing sector across 35,000 sites, convened 30 CEOs and senior leaders from the hospitality and brewing sector last week, alongside government, to review progress against net zero targets and build resilience to climate change impacts.

In a 5-year progress report to be published in November, emissions have reduced by 825,000tCO2e a year across the Forum’s members enabled by the measurement, reduction plans and coaching provided by the not-forprofit.

The CEO panel brought together Greene King’s Nick Mackenzie, Adnams’ Jenny Hanlon and Faber’s Anthony Pender to share how they’re driving down emissions, cutting costs, and strengthening business performance through sustainability.

Adnams have reopened the brewery’s anaerobic digestion plant, funded through a new investment partnership, which will cut 20% of their carbon footprint while lowering energy costs and powering both the brewery and local communities.

“It’s a win-win for us, our investors and our customers,” said Hanlon. “Brewery waste becomes energy, and eventually fuel for our trucks and CO₂ for our drinks.”

Faber’s Anthony Pender revealed how electrifying kitchens has delivered unexpected value through improved staff welfare and retention:

“We haven’t lost a chef in three years – the working environment is cleaner, safer and easier to run.”

Meanwhile, Greene King’s Nick Mackenzie highlighted how embedding sustainability across the business is driving measurable returns:

“Every team has net zero in their KPIs. From building a new brewery using 30% less water to supplier bottle reuse and voltage optimisation, we’re scaling what delivers the strongest ROI.”

Forum founder and CEO Mark Chapman praised the practical, innovative approaches being shared across the sector: “From rethinking menus, reinvesting in waste-to-energy and embedding action into each function, these leaders are proving that sustainability is a driver of profitability and resilience, not a cost. My personal favourite is Faber’s twist on a classic to create the Beef and Oyster Pie – the oysters offset the beef’s carbon to create a delicious, carbon-neutral favourite.”

The event also featured a Q&A between Chapman and Andrew Cooke from the Department for Energy Security and Net Zero (DESNZ). DESNZ are working together with Zero Carbon Services, the Forum’s climate tech and advisory arm, to deliver free carbon and cost cutting footprints, carbon reduction plans and coaching, to SMEs in the hospitality industry.

Cooke outlined current funding provided to the sector to cut carbon and costs and discussed what policy changes could make the net zero transition more affordable and achievable.

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

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”.

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

clear, durable, and compliant labels. Unlike handwritten labels,

By Simon Brennan, Senior end user client manager for

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.

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.

Spirits and Mixers

The Perfect Pairing: Three Must-Try International Dishes with Jinro

Jinro, Korea’s most iconic distilled spirit, is beloved for its smooth and crisp taste, making it a versatile companion to a wide range of dishes. While it is traditionally paired with Korean cuisine, Jinro also complements international flavors exceptionally well. It cuts through rich, fatty foods, balances the intensity of spicy dishes, and enhances the freshness of seafood, creating a truly global culinary experience. So, which international dishes pair best with Jinro? Here are three must-try pairings that will elevate your drinking and dining experience.

CARPACCIO

A refined Italian appetizer, carpaccio is a surprisingly excellent match for Jinro. Made from thinly sliced raw beef or fresh seafood, carpaccio is typically drizzled with olive oil, lemon juice, capers, and parmesan cheese, offering a delicate yet deeply flavorful experience. The clean finish of Jinro enhances the nutty richness of the olive oil while harmonizing with the zesty acidity of the lemon juice. For an even more exquisite pairing, opt for tuna carpaccio, where the fresh, silky texture of the fish is beautifully complemented by the crisp and refreshing taste of Jinro.

TACOS

Mexican tacos might not be an obvious choice for a soju pairing, but they create an unexpectedly delightful combination. The soft, chewy tortilla encasing juicy, well-seasoned meat, fresh vegetables, and bold spices results in an explosion of flavors with every bite.

Jinro smooths out the intensity of the spices while cleansing the palate of any lingering tangy or smoky notes. This pairing works especially well with spicy salsa-laden tacos, where the soju’s refreshing aftertaste enhances the overall balance of flavors, making for an exciting and satisfying culinary experience.

SEAFOOD PAELLA

Spain’s signature dish, seafood paella, is a luxurious combination of fresh seafood and saffron-infused rice, boasting rich umami flavors. Brimming with shrimp, mussels, and squid, paella offers a depth of taste that pairs remarkably well with Jinro. The light and smooth profile of the soju enhances the sweetness of the seafood while cutting through the savory, slightly smoky essence of the dish. This pairing delivers the same harmony found in traditional Korean seafood dishes paired with soju, making it a natural and effortless match.

Jinro transcends cultural boundaries, making it an ideal companion for international cuisine. Whether elevating the delicate flavors of Italian carpaccio, complementing the bold, spicy notes of Mexican tacos, or harmonizing with the umami richness of Spanish seafood paella, Jinro proves to be more than just a drink—it is an essential part of an unforgettable global dining experience. The next time you pour yourself a glass of Jinro, venture beyond Korean cuisine and explore these exciting international pairings. A world of new and delicious flavors awaits.

Discover more about JINRO and its wide range of products on JINRO official social media: Instagram, Facebook, Youtube, TikTok.

See the advert on the page opposite for details.

Fitch & Leedes: Crafting Perfection, Celebrating Global Recognition

A LEGACY OF QUALITY AND INNOVATION

Fitch & Leedes has earned the trust of bartenders and mixologists worldwide, becoming the pouring partner of choice for over 130 leading spirits. Known for its refined range of tonics and bespoke mixers, the brand consistently delivers sophistication and balance. Crafted with pristine, quadruple-filtered water and infused with vibrant botanicals, each infinitely recyclable can offers a perfect serve. Standouts include the elegant Pink Tonic, with rose petal and cucumber notes, the zesty Grapefruit Tonic – ideal for a Paloma – and the striking Blue Tonic,

blending blueberry and cardamom with a captivating ocean hue. QR codes on every can connect consumers to cocktail recipes, videos, and pairing guides, turning every sip into a mixology experience.

GLOBAL RECOGNITION AT THE 2025 TONIC & MIXER MASTERS AWARDS

Fitch & Leedes UK was celebrated at the 2025 Tonic & Mixer Masters Awards, earning multiple Gold and Silver Medals. Gold went to Indian Tonic, Pink Tonic, and Grapefruit Tonic, while Cheeky Cranberry and Blue Tonic secured Silver. Judged by leading industry experts, these accolades affirm the brand’s dedication to flavour, innovation, and craftsmanship.

SUSTAINABILITY AT THE CORE

With an eco-conscious ethos, Fitch & Leedes uses only infinitely recyclable cans, eliminating glass waste. Its sustainability pledge is clear: Crafted with Purpose. 100% Recyclable. No Glass. No Waste. EMBRACING TRADITION AND EXPLORATION

Balancing heritage with innovation, Fitch & Leedes inspires both classic and modern serves, securing its place on the global stage.

EXPANSION INTO EUROPE

Building on its UK success, Fitch & Leedes is now expanding into European markets, bringing its award-winning mixers to new audiences. Raise your glass to a signature serve – just add Fitch. See the advert below 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…

Northern Ireland - Bringing WorldClass Food and Drink to Your Table

Northern Ireland’s drink industry is experiencing a dynamic resurgence, driven by a blend of heritage, innovation, and global ambition. With a growing number of distilleries and breweries operating across the region, it is becoming a powerhouse for premium spirits, craft beers, cider and RTDs.

Many of the Northern Ireland producers are award winners across the globe, including the Great Taste’s 2025 Golden Fork Award Winner, Basalt Distillery, a rising star in Irish spirits. The producer picked up the award for its flagship Basalt Volcanic Rock Gin (42.1%) while winning 2* Great Taste awards for their Basalt Volcanic Rock Gin (50.1%) and Basalt Volcanic Rock Vodka. These are crafted with ultra-pure water filtered through the ancient basalt rock of the Giant’s Causeway, a UNESCO World Heritage site characterised by the precise structure and placement of the dramatic basalt columns. The Distillery was founded by chemical engineers Martha Garbe and James

Richardson, who expertly blend scientific precision with geological heritage to produce spirits of exceptional character. The heritage is tens of millions of years old, with the geology helping to filter and purify the water drawn from the borehole. Using the purest water possible, they use state-of-the-art stainless- steel distilling equipment to create gin with complex taste and detailed flavour profiles while ensuring every drop of liquid is identical, a skill which is almost impossible to achieve within craft gin distilleries.

You can learn more about Basalt Distillery’s products and where to find them on their website www.basalt-distillery.com

To learn more about the impressive portfolio of NI drinks producers please contact Michelle Charrington: michelle.charrington@investni.com or Alex Taggart: alex.taggart@investni.com or visit BuyNIFood.com

NEW & IMPROVED: LittlePod's Pure Chocolate Extract...!

Here at LittlePod we've just relaunched our pure chocolate extract and it's better than ever before. Made using the finest cocoa, this indulgent ingredient has been formulated to add a true touch of luxury. Order today!

Here at our HQ in East Devon, we've been working on something special. Our pure chocolate extract – for a long time, one of LittlePod's most-popular products – has just been reformulated. Relaunched today, with a new and improved recipe, never before has this indulgent ingredient tasted so good...!

LittlePod's pure chocolate extract is made using the finest responsiblysourced cocoa and, such is its quality, a little goes a long way. Rich and intense, this premium extract contains no added sugar and is Kosher-certified, glutenfree and suitable for vegans.

Long favoured by home cooks, bakers and professional chefs alike, a luxurious natural ingredient that is even more delicious than ever is available to purchase from LittlePod's online shop now...

Will you be amongst the first to order a bottle online...?

Did you know...?

• LittlePod's new and improved chocolate extract is perfect for all kinds of baking and can be used to add flavour to cakes, bakes, tiramisu, brownies, mousses and more.

• This responsibly-sourced natural extract can also be used to give a delicious twist to recipes both sweet and savoury. Include it in chilli con carne and other dishes!

• With global cocoa prices continuing to rise, LittlePod's indulgent extract can be used to add a luxurious flavour to cheaper hard chocolate in all manner of recipes.

• LittlePod's chocolate extract is the perfect partner for our other natural ingredients: use it alongside our pure bourbon vanilla extract and / or our organic coffee extract. Interested in ordering LittlePod products for wholesale and trade? Please email sales@littlepod.co.uk, give us a call on 01395 232022 to discuss quantities, pricing and account options.

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.

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

Sustainable Resources

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

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

THE PACK

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

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

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

HOTELS ARE QUIETLY LEADING

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

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

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

THE RETROFIT STRATEGIES THAT WORK

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

WHY SMART RETROFITS MATTER FOR HOTELIERS

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

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

DATA THAT POWERS ESG GOALS

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

FUTURE-PROOFING FOR COMPLIANCE

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

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

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

A LESSON FOR THE WIDER SECTOR

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

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

A SMART, SIMPLE STEP TOWARDS NET ZERO

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

THE TAKEAWAY

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

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

Smarter Hotels, Sustainable Futures

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

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

That’s where Zennio comes in.

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

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

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

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

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

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

www.zennio.co.uk

Sustainable Resources

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

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

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

THE ENERGY APPETITE

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

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

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

LOW-HANGING FRUITS

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

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

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

LONG-HAUL STRATEGIES

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

Is That Bowl Just Made From Leaves?

People have eaten from leaves for thousands of years - in Asia and Africa, it’s still common. TAPARI is reintroducing this concept to the West as an ancient solution to a modern waste problem. 72% of consumers reported buying more eco-friendly products than five years ago. Today's customers are actively seeking out brands that share their values, especially when it comes to health and wellbeing. TAPARI products are a unique, natural choice that your customers will immediately notice.

Just made from stitched leaves, with no glues or chemicals - our dishes have a beautiful, organic texture that makes food look and feel special. When your guests see you’ve made a conscious choice, it shows them you care - about your business and about the planet.

In today’s competitive market, customers are looking for more than great food - they want a memorable experience. Traditional plastic and paper disposables can make your hard work look uninspired, leaving a poor final impression. This is the challenge TAPARI solves. We offer a sim-

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

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

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

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

See the advert on page 13 for more information.

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

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

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

MONITORING AND MINDSET: THE MAIN COURSE OF ACTION

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

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

Energy Saving Made Simple, Thanks to Omnium

HELPING BUSINESSES

REDUCE ENERGY

WASTE AND COSTS

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

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

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

All this service is delivered through data informed and impartial

are

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

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

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

• Ask Omnium

and

and reliable business for both their customers and their

Cleaning and Hygiene

Why Are Restaurant Tables Often Sticky?

We’ve all experienced it, sitting down at a restaurant only to find the menu clinging to the table. That tacky feel is one of hospitality’s biggest guest turn-offs and can quietly harm a venue’s reputation.

Sticky tables signal poor hygiene, even in otherwise spotless settings. This perception can be costly: guests may assume standards are low, leave negative reviews, and avoid returning. The problem, however, usually lies not with cleanliness but with cleaning practices themselves.

Many restaurants use sanitising sprays that contain quaternary ammonium compounds (quats). Over time, these leave behind a thin, sticky residue that attracts dirt and grime. Re-using damp cloths across multiple tables spreads the problem further, while heat and humidity make it worse. The result? Tables that look clean but quickly feel anything but.

The good news is that sticky tables aren’t inevitable. Restaurants can break the cycle by choosing alcohol-free, residue-free wipes made for food-contact surfaces, using ready-to-use products to avoid dilution errors, cleaning before sanitising, and allowing surfaces to air dry properly.

Sticky tables might seem minor, but they influence perception, reviews, and loyalty. A clean table doesn’t just look good - it builds confidence, compliance, and long-term trust in your brand.

At Sani Professional®, we’ve developed Protect 360° biodegradable sanitising wipes to solve this challenge sustainably. Their plant-based active formula cleans effectively and dries residue-free, helping hospitality teams deliver a spotless, guest-ready finish every time. 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

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

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

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

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 "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

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

The AI Voice Agent from Moneypenny

Moneypenny, renowned for its world-class client conversation solutions, has launched a brand-new AI Voice Agent designed specifically for the hospitality sector, building on a successful beta programme. This intuitive virtual assistant speaks naturally with clients over the phone, offering greater flexibility in how hospitality businesses manage enquiries, protect billable hours and deliver exceptional client care.

Built and run from centralised architecture at Moneypenny, the AI Voice Agent is human sounding, warm and always available. Capable of holding natural conversations using everyday language, it removes the frustration of automated menus or lengthy hold times. Clients simply speak and the AI Voice Agent responds instantly and clearly in a way that feels professional and reassuring.

Designed to reflect each hospitality company’s brand and enhance the client journey, the AI Voice Agent can triage high call volumes, understand enquiries and handle straightforward requests such as opening hours, directions, bookings or document requirements. It also captures key information including client names, contact details and booking requests, and can transfer calls to either a Moneypenny receptionist or the appropriate person, ensuring that sensitive or complex matters are always handled correctly.

Available 24/7/365, the AI Voice Agent ensures no call is ever missed, even during peak periods, and can manage multiple enquiries at once, eliminating voicemail backlogs and long wait times. Operating within strict guardrails, it delivers only accurate, company-approved information, supports lead capture and appointment scheduling and reduces interruption for in-house teams. If a query is too complex or a client prefers to speak to a person, the AI Voice Agent escalates instantly to a real Moneypenny PA or a member of the company’s team with no disruption.

Jesper With-Fogstrup, Group CEO at Moneypenny, commented:

“Our AI Voice Agent has been developed recognising that many hospitality businesses want to automate straightforward enquiries, while ensuring that complex and sensitive conversations remain firmly in human hands. It is about balancing efficiency and empathy and enhancing the already brilliant client-focused service we are known for.

For further information please visit www.moneypenny.co.uk or call 0333 202 1005

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 inci-

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.

dent 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 minimal 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

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.