CLH Digital - Issue #288

Sector

Unites Against "Perfect Storm" of Tax Increases

Editor's Viewpoint

Welcome to the latest issue of CLH Digital

EDITOR

Peter Adams

HALLOWEEN - A WELCOME BOOST IN THE DEAD ZONE

Today marks one of the on-trade's most commercially significant event days: Halloween.

What was once (back in my day) a relatively minor occasion for children has transformed into a major revenue driver for pubs, bars, and hospitality venues across the UK, now rivalling New Year's Eve for some operators as a key date in the hospitality calendar.

And it couldn't come at a better time.

Those of us who've worked on the frontline know this period all too well –what I've always called "the dead zone" (no pun intended). That challenging stretch when the summer crowds have dispersed and we're still weeks away from the Christmas and New Year rush.

Halloween, followed by Guy Fawkes next week, provides a crucial commercial lifeline during this traditionally quiet spell.

Frankly, I'm grateful it's Halloween today rather than Bonfire Night – with this dreadful weather, any firework display would be a complete washout!

These autumn celebrations also bring some much-needed cheer as we adjust to darker evenings following last weekend's clock change.

We could all use that cheer right now, particularly as we brace ourselves for what our lead article suggests may be a challenging budget ahead for the sector.

The numbers speak for themselves about Halloween's importance.

Venues that embrace the occasion with themed events, decorations, and targeted promotions see substantial rewards.

Footfall increases significantly, particularly among the lucrative 18-34 demograph-

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ic, with well-executed Halloween events boosting per-customer spend by an estimated 30% compared to typical late-night trading.

Spirits are the undisputed stars of Halloween night, with sales surging by approximately 28.7%. Vodka sales rocket by 71%, whilst tequila sees a 51.6% uplift.

Halloween-themed cocktails and shots fly off the bar, and the good news extends across categories, with beer and cider also recording year-on-year growth.

Better still, the trading opportunity extends beyond October 31st itself. Many consumers now celebrate over the preceding weekend, creating an extended promotional window that savvy operators can maximise.

If you're looking for last-minute support materials, we have downloadable posters available at https://catererlicensee.com/posters-for-special-events/

Here's to a successful Halloween evening and weekend for all our readers. Make the most of it – we've earned it!

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 e-newsletter.

I can always be contacted at edit@catererlicensee.com

Hospitality Sector Unites Against "Perfect Storm" of Tax Increases

Policies “Fuelling Inflation And Threatening Survival”

(CONTINUED FROM FRONT COVER)

SCRAP DUTY HIKES

Miles Beale, Chief Executive of the Wine and Spirit Trade Association (WSTA) said: “We are calling on Rachel Reeves to stop pouring away Treasury funds and scrap crippling duty hikes. Alcohol sales have been in steady decline since 2023, following the largest alcohol tax hike for 50 years.

“Instead of bringing in more cash to plug the black hole in public finances the Government is reducing tax take and fuelling inflation, pushing up prices by a pound or more in a little over a year for wine and spirit consumers.

“National Insurance and minimum wage hikes as well as reduced business rates relief are adding to the red tape which is stifling British business and further tax rises would be the final nail in the coffin for many businesses that are struggling to stay afloat.”

FREEZE EXCISE DUTY

The only way to break the cycle of tax duty increases penalising cash-strapped consumers, depleting Treasury funds and fuelling inflation is to freeze excise duty on wines and spirits at the November Budget WSTA said.

Adding that the sector is still reeling from duty increases introduced in February but faces a further RPI increase of an estimated 4.5% if the Chancellor proceeds with plans at the November Budget. This would add 14p to a bottle of Prosecco, 16p to a bottle of red wine and 47p to a bottle of gin for consumers already squeezed by the cost-of-living crisis.

Combined with a new Extended Producer Responsibility (EPR) glass tax, National Insurance increases, minimum wage hikes and reduced business rates relief, forecast duty increases taking effect on 1 February 2026 will have added almost a pound to a 14.5% bottle of wine or a bottle of gin at 37.5% since January 2025.

CONSUMER BEHAVIOUR SHIFTING

The impact on consumer behaviour has been severe. Recent polling commissioned by the WSTA reveals that 72% of drinkers say alcohol prices in shops have increased significantly over the past year, whilst 74% report similar increases in pubs and restaurants.

More worryingly for the sector, 37% of consumers noticing price rises are now less likely to purchase alcohol from retailers, whilst 55% are cutting back on drinks when visiting the on-trade. Analysis suggests one in four home drinkers are reducing purchases, whilst two in five pub and restaurant customers are buying less alcohol when they go out.

NATIONAL LIVING WAGE

Adding to the chorus of concern, JD Wetherspoon chairman Tim Martin has launched a fierce critique of the Government's approach to the national living wage, describing it as a departure from market-driven economics.

Speaking to The Times, Martin highlighted that energy costs have doubled since 2019 whilst wage bills have surged, creating an untenable situation for hospitality operators. He characterised the Government's intervention in wages and energy as lacking adequate consideration of long-term economic impacts.

Reports suggest the Chancellor is considering raising the national living wage from £12.21 to approximately £12.70 per hour, potentially extending to workers aged 18 to 21. This follows Low Pay Commission guidance recommending a 4% increase to maintain the wage at two-thirds of median earnings.

Martin warned that such increases, combined with rising employer National Insurance Contributions, would directly fuel inflation. "Higher taxation inevitably translates to increased prices for consumers," he argued, suggesting businesses could only absorb costs temporarily before passing them on.

TREASURY DEFENDS POSITION

A Treasury spokesperson defended the Government's record, citing support measures including reduced business rates, lower licensing fees, enhanced outdoor dining provisions, alcohol duty cuts and a Corporation Tax cap.

The spokesperson added that strengthening wages for approximately three million workers aims to support business growth through improved staff retention and productivity.

However, industry leaders remain unconvinced. WSTA Chief Executive Miles Beale concluded: "The only way to break the cycle of tax duty increases penalising cash-strapped consumers, depleting Treasury funds and fuelling inflation is to freeze excise duty on wines and spirits at the November Budget."

Hospitality Sector on the Menu for HMRC

By Danielle Ford, Partner and Head of Tax Disputes & Resolutions, HaysMac

The Hospitality sector including restaurants, takeaways, and similar businesses has come under intense scrutiny from HMRC in recent years. This is most evident in the growing number of businesses being ‘named and shamed’ for deliberate tax defaults.

WHAT IS NAMING AND SHAMING?

HMRC’s policy of Publishing Details of Deliberate Defaulters (PDDD) involves the publication of identifying details for those who have deliberately avoided tax. The published details include the name, business type, address, and the amount of lost tax revenue identified. HMRC updates its PDDD list quarterly, and recent publications show a marked increase in Hospitality businesses being named. The inference here is that it is not simply the number of publications that have been increasing, but that HMRC has been undertaking more compliance activity in the sector and the rise in publications is as a result of underdeclared tax discovered in the course of the increased number of enquiries.

Details are published if one or more penalties for deliberate defaults are charged after an HMRC investigation, and if the penalties rise from of tax of £25,000 or more, where deliberate defaults relate to the underlying behaviour which HMRC alleges led to the insufficiency of tax. HMRC has three distinct behaviour types: reasonable care, careless, and deliberate, of which deliberate is the most severe and broadly means an error was committed with full knowledge and understanding.

WHY IS THE HOSPITALITY SECTOR A TARGET?

HMRC’s focus on Hospitality stems from several perceived risks. The first of these is cash trade, as many hospitality businesses still deal heavily in cash, making it easier to underreport income. Casual staff payments are an ongoing concern, as paying staff in cash without proper records immediately increases risk. Similarly Electronic Sales Suppression (ESS) is another growing cause for concern for HMRC, with the use of software or hardware to manipulate electronic sales records and till systems. HMRC is particularly keen to name and shame businesses using ESS, as it clearly signals a deliberate intent to avoid tax.

HMRC employs sophisticated software to analyse tax returns, looking for discrepancies such as unusually low sales or high expenditure. These triggers prompt further enquiries, when things don’t add up.

THE IMPACT OF BEING NAMED AND SHAMED

Once published, details remain online for 12 months, accessible to everyone. The reputational damage can be severe, leading customers to choose competitors and suppliers or lenders to reconsider their relationships due to perceived financial risk. Businesses under investigation, especially those found to owe additional tax and charged with deliberate inaccuracies, can expect HMRC to monitor future filings closely.

In the worst cases, deliberate tax loss may result in criminal prosecution. Those listed under PDDD are at the highest risk of such action.

HOW TO AVOID NAMING AND SHAMING

The most effective way to avoid being named and shamed is to ensure all tax filings are complete and accurate. However, mistakes can happen. If HMRC opens an enquiry, seek professional advice immediately. An advisor can guide you through the process, which can be very long running and stressful, however your advisor will seek to protect your position throughout and secure the best possible outcome with regards to negotiating settlement and penalties.

It's also key to note that if a lesser penalty (e.g. ‘careless’) is charged, or if a deliberate penalty is fully mitigated, HMRC cannot name and shame. Professional advice is invaluable in achieving the best possible outcome. Similarly, if HMRC visits your premises, understanding your rights and obligations is crucial. Immediate professional support can help you respond appropriately.

THE VALUE OF VOLUNTARY DISCLOSURE

The best-case scenario for mistakes in tax filings is to discover and address them before HMRC raises an enquiry. Making a voluntary disclosure to HMRC involves paying the lost tax and late payment interest, however the process is typically quicker and less costly than an investigation. Voluntary disclosures benefit from the lowest possible penalties, often with no penalty at all. Importantly, businesses making a full and correct disclosure are protected from publication under PDDD and criminal prosecution.

PRACTICAL STEPS FOR HOSPITALITY OPERATORS

For hospitality operators there are some clear practical steps. Conducting regular internal reviews, keeping up to date with legislative changes, as well as proactively reviewing and updating internal procedures, and checking records and systems for discrepancies is all crucial. ESS risks also need to be understood, ensuring electronic sales systems are compliant and not manipulated. All payments should be documented, and given how tax can be complicated, if an issue or HMRC enquiry emerges, professional tax advice should be sought immediately. Similarly, voluntary disclosure, if you discover an error acting quickly to disclose to HMRC.

CONCLUSION

HMRC’s name and shame campaign is a clear warning to Hospitality businesses. The risks of non-compliance are significant, but with careful management, professional advice, and a proactive approach, operators can protect their reputation and financial health.

Cambridgeshire Pub Helps Bring People Together To Overcome Social Isolation and Loneliness

The Lion at Ickleton, near Saffron Walden, Cambridgeshire, has opened a community café to provide a safe space to help people connect and socialise.

The pub, which was reopened in June 2025 after members of the local community raised £440,000 for the purchase, puts community at the centre of its ethos.

The Lion has already become the hub of the local community offering delicious food, real ale and a warm, friendly atmosphere.

Members of the Ickleton Community Pub Ltd, the community benefit society set up to purchase the pub, were determined to support people living in the village and surrounding areas to help overcome social isolation and loneliness.

Expert help and a Community Services Fund grant from Pub is The Hub, a not-for-profit organisation that helps pubs to diversify their services and activities, was provided to support the opening of the community café.

The café, which currently opens on the third Friday of the month and is run by volunteers, has already become an important meeting place for families, friends and those living alone who want to meet new people and connect. It serves delicious coffee, sourced from local roaster Ninth, along with teas and cakes –with its Victoria sponge is already proving a firm favourite.

It has become a ‘must visit’ for close to 50 people in the area and the numbers of people using the café continues to grow. There are plans to extend the opening times to provide even more support to people living in the local area.

Lizzie Molloy, Society Secretary and Community Cafe Lead, said: “Since opening, the response to our café has been overwhelmingly positive. It’s been lovely to see so many friendly faces enjoying coffee, cake and a chat together.

“It’s the perfect way to start your morning, meet friends and neighbours and enjoy the welcoming atmosphere of your community pub.”

Jo Hancock, HR and Communications Lead, said: “The community café has been a great way to build community cohesion. It is a social space for everyone to meet and provides great opportunities for volunteers.”

Regional advisor for Pub is The Hub Terry Stork said: “This is a pub that is really at the heart of its community. This important new service will enable people of all ages to get together and socialise to help combat social isolation.”

The café is running a special event on Saturday, 22nd November between 10am to 2pm where local people can get free advice on saving energy, reducing their bills and helping the planet – while enjoying delicious coffee, cake and pastries.

Revel Collective Launches Strategic Review Amid Trading Pressures

The Revel Collective, operator of Revolution, Revolucion de Cuba and Peach Pubs, has announced it will undertake a comprehensive strategic review of its options, which may include a formal sale process.

The group reported first quarter revenues of £26.3m for FY26, representing a 7.4% like-for-like decline compared to the corresponding period in FY25. The drop was primarily driven by a 10.5% reduction in like-for-like sales across its bar division.

The operator stated that despite implementing a restructuring plan for the formerly named Revolution Bars Limited, which received approval in August 2024, ongoing economic headwinds combined with recent government policy changes have hampered recovery efforts.

Management indicated that cost reduction measures and margin improvement initiatives have proven insufficient to offset the financial impact of the Autumn Budget announcements. Changes to employer National Insurance Contributions

and

adjustments—implemented between February and April this year—are costing the group more than £4m annually.

In light of current trading performance and future projections, The Revel Collective has appointed advisers to examine funding arrangements and alternative strategic options aimed at strengthening the group’s long-term prospects.

The review will consider multiple avenues, including a potential sale of the entire company through a formal sales process, disposal of specific business units, or other measures designed to maximise value for stakeholders.

The announcement comes during a particularly challenging period for the late-night bar sector, which has faced mounting cost pressures alongside shifts in consumer spending patterns following the pandemic. The group operates venues across the UK under its three brands, each targeting distinct customer

500 Large High Street Outlets At Risk Of Closure, Due To Rates Surcharge

UKHospitality and the British Retail Consortium (BRC) have united to call on the Government to exempt hospitality and retail outlets from a planned business rates surcharge, which would see 5,000 high street properties over £500,000 rateable value affected by a higher tax rate.

The trade bodies believe 500 premises would be put at risk of closure, if the surcharge was applied. These properties employ approximately 120,000 people and these jobs would be impacted by any closures.

The Government’s manifesto committed to reforming business rates and levelling the playing field for the high street. This cannot be achieved if hospitality and retail businesses remain eligible for the surcharge and end up with higher rates bills, after decades of overpaying.

Kate Nicholls, Chair of UKHospitality, said: “The broken business rates system has punished bricks and mortar hospitality businesses for decades, with our sector paying three times more than its fair share.

“Reform of the system is long overdue and we now need to see the Government deliver in

its pledge to level the playing field for the high street.

“That means implementing the maximum possible rates discount

value, and exempting larger hospitality properties from the surcharge.

“Delivering both those measures is the only way to fulfil that commitment and prevent hospitality businesses from being taxed out.

“The sector was hit by £3.4bn annual cost increases in April, and the threat of this surcharge will only increase this already extortionate figure. Hospitality has the ability to create jobs, support local communities to help them thrive and regenerate our high streets – we need the Government to back us in order to do develop locations where people want to live, work and invest.”

Helen Dickinson, Chief Executive at the British Retail Consortium, said: “Thriving high streets depend on a vibrant mix of outlets – from shops and cafés, to restaurants and entertainment venues. Large retailers are central to this ecosystem, drawing people into town and city centres and boosting footfall for surrounding businesses. They provide significant local investment, as well as around one million jobs for people at all stages of their career.”

“Over the past year, retailers have faced an additional £7 billion in costs – from higher employer National Insurance contributions to new packaging taxes. Introducing a business rates surtax would only add to inflationary pressures, leading to store closures and job losses. We urge the Chancellor to exempt these businesses from the surtax, helping safeguard hundreds of anchor stores and the vital jobs they sustain.”

Mar Hall Golf & Spa Resort Recognised With Condé Nast Award

Mar Hall Golf & Spa Resort has recognised as the 20th Best Resort in Europe in the Condé Nast Traveller Readers’ Choice Awards. This recognition comes less than six months after its reopening, following a £20 million renovation.

Andy Roger, Resort Director at Mar Hall Golf & Spa Resort said, “We are truly honoured to be recognised as one of the best resorts in Europe in the Condé Nast Traveller Readers’ Choice Awards 2025. This accolade is a testament to our dedicated team, whose passion for creating exceptional guest experiences embodies the spirit of Mar Hall. We’re grateful to our guests and readers who voted for us and we look forward to continuing to welcome

visitors from around the world to experience the spirit of Glaswegian hospitality.”

Originally designed and built in 1828 by Sir Robert Smirke, the architect of London’s British Museum, Mar Hall Golf & Spa Resort is a historic 5-star hotel set within a 240-acre estate on the banks of the River Clyde. In 2024, Mar Hall was acquired by Dutco Group and underwent a refurbishment in excess of £25 million before officially re-opening in May 2025, marking one of Scotland’s most significant and anticipated hotel renovations in recent years.

From Lattes to Lettuce: M&S Shifts Focus from Café Culture to Fresh Food Retail

By Julie Gowland, Partner

Marks & Spencer’s decision to close 11 of its in-store cafés is more than a logistical update; it’s a strategic pivot that reflects changing consumer habits and a broader shift in the UK retail landscape.

As part of a £300 million investment programme, M&S is repurposing café spaces to expand its fresh food offerings, aligning with a growing demand for convenience and healthier choices.

This move signals a deeper transformation in how food businesses operate, with implications not just for large retailers but also for independent cafés and hospitality venues. The trend is particularly driven by Generation Z, whose interest in health-conscious living has reshaped food preferences. For example, Gen Z consumers are nearly twice as likely to claim they “always eat healthily” compared to the general population, and 50% say they choose food based on its energy and protein content. [ahdb.org.uk]

WHAT THIS MEANS FOR SMALL CAFÉS

If you’re running a café, now might be the time to consider diversifying your offerings to include fresh products – whether that’s locally sourced fruit and veg, grab-and-go salads, or packaged healthy high-protein snacks.

But with opportunity comes responsibility.

Transitioning from a hospitality-only model to one that includes retail food sales may increase the additional safety risk and so increase new regulatory requirements.

• Notify your local authority: ensure your local authority has up-to-date information about your food business. This may trigger an initial inspection to assess whether the changes introduce new risks to your food production processes.

• Update your risk assessment: review and revise your Hazard Analysis and Critical Control Point (HACCP) procedures or HACCP-based Food Safety Management System.

• Inspections: You’ll still be inspected by local Environmental Health Officers, but adding a retail element may mean more frequent and detailed checks. These will focus on food traceability, labelling, and storage.

• Comply with labelling laws: packaged foods must comply with strict labelling laws, including allergen declarations, nutritional information, and country of origin.

• Secure appropriate licensing: you may need additional retail food permits, especially if selling pre-packed goods or fresh produce. This is separate from your standard café licence and must be registered with your local authority at least 28 days before trading.

• Maintain robust records: you’ll be required to maintain detailed records of suppliers and distribution channels for all fresh products, ensuring full traceability in case of recalls or audits.

NEED HELP NAVIGATING THE SHIFT?

Staying compliant not only protects your business but also builds trust with your customer base. If you're a business looking to adapt to the ever-changing market, Birketts specialist lawyers can support you from a food regulatory standpoint.

Chestnut Joins StreetSmart Christmas Campaign to Help Locals in Need Across the East of England

Pub company Chestnut has announced that all 25 of its pubs and Big House Hotels across the East of England will be taking part in the StreetSmart campaign throughout November and December.

During this period, £1 will be added to every restaurant bill, with every penny raised going directly to help vulnerable people in the region. They join hundreds of restaurants and pubs nationwide supporting StreetSmart’s annual campaign, which raises vital funds for people experiencing homelessness and hardship during the winter months.

Gordy McIntyre, Head of Food & Beverage at Chestnut, said: “StreetSmart is

such a fantastic charity; we’re delighted that all our pubs and hotels will be supporting the £1 on the bill Christmas campaign and that all funds raised will go directly to helping vulnerable people in the East of England. Homelessness in this region is on the rise and we’re committed to supporting those in our local communities that need it the most.” StreetSmart was established in 1998, and since then has raised over £13 million for homeless and vulnerable people across the UK, partnering with local charities to provide accommodation, employment and training opportunities, and vital support services.

Take A Look Inside Dukinfield Pub Following £245,000 Makeover

The Lodge on Cheetham Hill in Dukinfield reopened last Thursday 23rd October following a phenomenal investment of nearly £245,000. The pub is part of Proper Pubs, the community wet-led operator division of Admiral Taverns.

The pub reopened at 5pm on Thursday 23rd October and to celebrate hosted a live performance from fantastic rock guitarist and vocalist, Ryan Gilmour.

Nataliya Denson, Operator of The Lodge, said: “I’m

for many years to come. I’d like to thank the team at Proper Pubs for their support throughout this journey and I can’t wait for what the future holds for The Lodge.”

Nikki Greenhalgh, Operations Director for Proper Pubs, said: “It’s a real pleasure to welcome Nataliya to The Lodge and I’m delighted that we have been able to work together to bring our joint vision for the pub to life. Her passion for the community,

Hospitality Businesses Urged To Have Their Say On Licensing Reform

UKHospitality is urging businesses to respond to the Government’s licensing reform consultation before it closes on 6 November. This is the sector’s last opportunity to help ensure the system works for both operators and local communities.

UKHospitality stresses that these reforms are not about just one issue, but a package of practical changes designed to create a more consistent, modern, and growth-focused licensing regime. As a key member of the Government’s Licensing Taskforce, UKHospitality supports proposals such as a new National Licensing Policy Framework, an amnesty on unnecessary legacy conditions, more Temporary Event Notices for special occasions, and an end to outdated newspaper advertising requirements. These reforms aim to streamline processes, reduce duplication, and help hospitality businesses invest and innovate, while maintaining transparency and local engagement.

In light of recent media coverage promoting mandatory hard copy newspaper ads for licensing applications, UKHospitality urges balance – transparency and local engagement are important, but businesses should not be compelled to pay for traditional advertising when there are already effective ways for the public to stay informed, such as on-site notices and local authority communications.

UKHospitality is advocating for flexible options, including new online solutions that could further increase transparency for residents and other interested parties.

Kate Nicholls, Chair of UKHospitality, said: “Licensing reform is not a silver bullet, but it is a real opportunity to deliver a system that works better for operators and communities alike. If the sector does not speak up now, there is a risk that this chance for growth-led reform could be lost. The collective voice of hospitality will be crucial in ensuring these sensible and practical improvements are implemented.”

SIBA And Licensed Trade Charity Announce Partnership To Support Brewery Owners And Employees

The Society of Independent Brewers and Associates (SIBA) have today announced a new partnership with the Licensed Trade Charity (LTC), which will bring a wide range of wellbeing and practical support services to SIBA Brewing members, their employees, and families.

“The LTC has a long and respected history of supporting those who work across the hospitality sector, and we are thrilled that their expert services will now be available to SIBA members via a dedicated members’ portal.” Andy Slee, SIBA Chief Executive.

Through this partnership all employees at SIBA Member breweries will have access to a confidential portal offering a range of resources and support — including wellbeing, financial advice, and practical assistance, with

each individual able to create their own secure login to access the services confidentially.

“We’re delighted to partner with SIBA to extend our support to independent brewers and their teams.

Running or working in a brewery brings huge rewards but also unique pressures, and we want every member of the SIBA community to know that expert help is available whenever life becomes challenging.

Whether it’s financial worries, mental health support, or practical guidance, the LTC is here to ensure that nobody in the brewing sector has to face difficult times alone.” Chris Welham, LTC Chief Executive Officer.

As Nights Draw In, Hospitality Can Lead the Way on Women’s Safety

By Gillie O’Rourke, President of Soroptimist International Great Britain and Ireland

It’s barely past five o’clock, but the sky is already black. The pavements glisten under streetlights, and the roaring noise from pubs and restaurants spills into the cold air.

Yet for many women and girls, this time of year brings something less visible, a quiet calculation about safety.

Should I call a taxi instead of walking? Do I have to close on my own again? Do I even go out at all?

Although hospitality venues are places where people come together, celebrate and work, they also have a powerful role to play in ensuring women can do so safely and confidently, especially as we enter the busy festive season.

Research from the UK Statistics Authority suggests that 82% of women feel unsafe in public spaces after dark. This risk often becomes more pronounced in the night-time economy, particularly in hospitality settings such as hotels, bars, and restaurants.

A survey by London-based security provider, Mitie, also

found that nearly three-quarters of people change their behaviour once the clocks go back, while one in five people feel their employers should do more to keep them safe.

At Soroptimists, we recognise that while winter affects all, it poses unique risks to women’s safety.

Hospitality venues, therefore, have a key role in recognising and mitigating seasonal disparity for female customers and employees.

WHEN THE NIGHTS GET LONGER, THE RISKS

GROW TOO

From bustling bars and late-night restaurants to hotels with around-the-clock operations, venues in the night-time economy are seen as high-risk spaces for women.

Factors such as alcohol, crowds, and dim lighting can create conditions where harassment, spiking and other forms of violence against women and girls are more likely to happen.

These risks shape behaviour in both subtle and significant ways, whether its cancelling drinks with friends because you can’t get a lift home, paying for a taxi (even for a short journey) or swapping shifts to avoid walking home in the dark.

These quiet adjustments often go unseen, yet they add up to a larger social cost. When women feel unsafe, they engage less with nightlife activity meaning hospitality businesses lose out too.

Hospitality venues have a chance to change the narrative and take proactive steps to keep women safe and be seen as a ‘safe space’. It’s crucial you ensure that darker nights don’t mean diminished freedom or anxiety for your female customers and staff.

TURNING AWARENESS INTO ACTION

Soroptimists are urging the hospitality industry to implement Gender Impact Assessments (GIAs), a simple checklist that helps identify how darker nights and seasonal changes affect both staff and customers. GIA’s essentially ask “is this fair for everyone – men and women alike?”

In winter, a GIA can reveal gaps that might otherwise go unnoticed from lone-closing procedures to poorly lit exits or lack of accessible transport options.

Start by surveying staff and guests to understand their experiences and concerns, then use that insight to create an action plan with practical steps, clear procedures and collaborative partnerships that create a lasting environment of safety and care.

TOP TIPS FOR HOSPITALITY VENUES

Here’s a few ways a GIA can help ensure a balanced overview to support women:

• Surveillance and security: Review lighting, CCTV coverage, and visibility on surrounding streets, car parks and exits after dark. Check whether female staff and customers must walk through poorly lit or isolated areas and try to mitigate this.

• Staff rotas and closing procedures: Review shift patterns, reduce lone working and ensure staff can access reliable transport home.

• Clear harassment reporting protocols: Train staff to respond confidently to harassment and know who to contact immediately. Consider panic buttons or alarm systems for anyone working alone late at night.

• Local taxi company partnership: Partner with a trusted local taxi company to ensure safe, reliable transport for staff and customers.

• Campaigning for Purple Flag status: Advocate for your area to achieve Purple Flag status by contacting your local authority – a national accreditation from the Association of Town and City Management recognising excellence in managing the night-time economy. By reviewing this information, you can ensure, as an employer, you are inclusive and are prioritising women’s safety fully.

LEADING THE WAY

Although GIAs may not be standard practice yet across the industry, they offer a practical solution which will lead the way in building fair, inclusive and supportive venues that retain and protect staff and customers. As the nights grow longer and the festive season begins, hospitality venues have a unique opportunity to make winter safer for women and girls. By addressing seasonal challenges proactively, they not only protect staff and guests but also foster a lasting culture of safety.

If you’d like to learn more about implementing a GIA into your venue, contact your local Soroptimists’ club for guidance and support: https://sigbi.org/club-finder/

Ardy Ferguson Wins S.Pellegrino Young Chef Academy Award 2025

Following a two-day Grand Finale, last night saw Ardy Ferguson crowned as the winner of S.Pellegrino Young Chef Academy Competition 2024-25, the competition’s sixth edition, at the iconic Castello Sforzesco in Milan. Competing against 14 other talented global finalists, Ferguson’s dish ‘Archipelago Celebration’ stole the show.

After two years of competing with chefs regionally and worldwide, Ardy Ferguson’s signature dish was chosen as the winner by a Grand Jury of seven renowned chefs – Christophe Bacquié of France and two-Michelin-star Le Table des Amis; Jeremy Chan, co-founder of London's trailblazing two-Michelin-star restaurant Ikoyi; Antonia Klugmann, of Michelin-starred L'Argine in Gorizia, Italy; Niki Nakayama, of Michelin-starred n/naka in Los Angeles; Elena Reygadas, chef-owner of Michelin-starred Rosetta in Mexico City and founder of the Elena Reygadas Scholarship; Julien Royer, of celebrated three-Michelin-starred Odette in Singapore; and Mitsuharu Tsumura, whose restaurant Maido in Lima is the best in the world according to The World’s 50 Best Restaurants.

The jury praised Ferguson who has been guided throughout the competition by Vicky Lau for demonstrating exceptional technical precision, a distinctive creative vision and a deep personal connection to their dish. Their dish, ‘Archipelago Celebration’, stood out for its balance of innovation and authenticity, perfectly embodying the competition’s values of skill, passion and purpose. Ardy Ferguson, winner of the S.Pellegrino Young Chef Academy Award 2025, said: ‘’I'm incredibly honoured

to have been named the winner of the S.Pellegrino Young Chef Academy Competition 2025. Representing Asia on this global stage has been an unforgettable experience. Creating my dish, ‘Archipelago Celebration’, allowed me to share the vibrant culinary traditions of Indonesia that have deeply inspired me. This journey has challenged me creatively and technically and connected me with some of the most inspiring chefs in the world. I'm deeply grateful to my mentor, Vicky Lau, for her guidance, and to S.Pellegrino for building such an extraordinary platform that empowers and celebrates young chefs.’’

The gala evening also saw the winners of the S.Pellegrino Young Chef Academy Competition’s collateral awards crowned. Chef Zanté Neethling (Africa, Middle East & South Asia) received the S.Pellegrino Social Responsibility Award for her dish Tribute to the Khoi-Khoin Tara, which was praised for best exemplifying the use of sustainable practices. Chef Noah Wynants (North Europe) and his plant-based take on a global classic, Dutch 'Rendang', was named winner of the Acqua Panna Connection in Gastronomy Award which celebrates the young chef whose signature dish best reflects harmony between tradition and innovation.

Finally, chef Nicolás A. López (USA) took home the Fine Dining Lovers Food for Thought Award, which is the only award in the competition decided by public vote and recognises the young chef whose dish best expresses their personal beliefs and values, something chef López was praised for with his dish Pork with Hints of the Sea.

Delivery Sales Rise But Takeaways Dip In Flat September For Restaurants’ At-Home Sales

A slump in takeaway sales offset sharp growth in deliveries to leave Britain’s top restaurant groups with flat like-for-like sales in September, CGA by NIQ’s latest Hospitality at Home Tracker reveals.

Combined deliveries and takeaways were just 0.4% ahead of September 2024 on a comparative basis. It extends a challenging year that has seen like-for-like trading run behind the rate of inflation in every month so far, mirroring flat or negative figures for restaurants dine-in sales throughout 2025.

September’s delivery sales were 4.1% ahead on a like-for-like basis. In sharp contrast, takeaway and click-and-collect sales dropped 8.7%, reflecting consumers’ steady migration from food pick-ups to straight-todoor ordering platforms.

However, managed groups continue to drive overall sales by extending their at-home services. Total growth—including from newly-opened restaurants, or where deliveries and takeaways have been introduced for the first time—were 8.7% ahead

year-on-year.

Data from the Hospitality at Home Tracker emphasises the move by consumers away from takeaways to deliveries. Takeaways and click-andcollect orders accounted for 5.1 pence in every pound spent with restaurants in September, while deliveries attracted 13.1 pence. This figure has increased by more than two percentage points in just two years.

Karl Chessell, director – hospitality operators and food, EMEA at CGA by NIQ, said: “The total increase in restaurants’ at-home sales is an encouraging sign of solid demand for deliveries and takeaways. But it’s clear that growth is being largely driven by new delivery provision and higher menu prices rather than order frequency, and inflation and third-party delivery fees are both sapping operators’ profit margins. They will be hoping for a Christmas bounce and some respite on costs in the government’s forthcoming Budget, but the environment for both eat-in and at-home trading is going to remain difficult for some time to come.”

Young’s Celebrates 194 Years With Community Fundraising Raising A Record £285k

Young’s & Co. Brewery P.L.C has marked its 194th birthday by announcing a recordbreaking year of fundraising. Over the past year, the leading pub group has raised £285,000 in support of Wooden Spoon –smashing its £200,000 target. Combined with the £205,000 raised in its first year of fundraising, Young’s has now contributed almost half a million pounds to good causes in just two years.

Funds raised for the grant making charity Wooden Spoon, the Children’s charity of rugby, will be awarded to charities Natasha Allergy Research Foundation; Maddy’s Mark; School of Hard Knocks; Pass the Plate; and Dogs for Good. Together they span causes from youth mental health to food poverty and assistance dogs.

This year’s Young’s Day (Thursday 18th September) saw every pub across the estate challenged to raise £194, through local initiatives ranging from bake sales and tombolas to sporting challenges and garden games. Highlights of the celebrations included a 14.7-mile barrel walk between Bath Brew House and Bristol Brew House.

Looking ahead, Young’s has set an ambitious £300,000 fundraising target and will expand its charity partnerships adding Farms for City Children and The Clink to its existing roster. With another full calendar of events

planned, including fundraising around the Women’s Rugby World Cup, Young’s is committed to building on this year’s momentum and delivering even greater impact for the communities it serves.

Simon Dodd, CEO at Young’s & Co.’s Brewery P.L.C. comments: “This year has been nothing short of inspirational. To have raised £285K is a huge achievement, and it reflects the passion and creativity of our pub teams and the incredible generosity of our customers. From bake sales and barrel walks to community fun days, it’s been heartening to see pubs at the very heart of their neighbourhoods, pulling people together and raising money that will genuinely change lives. Every pound raised will make a real difference, from supporting young people’s mental health to funding assistance dogs and ensuring families can put meals on the table. As we look ahead to next year, we’re raising the bar with a £300K target and I have no doubt our teams and communities will step up to the challenge.”

Sarah Webb, CEO Wooden Spoon, says: “We’re so thankful to Young’s staff, suppliers and customers who year on year have risen to the challenge with innovative and imaginative fundraising ideas. The staggering monies they raise truly make a huge impact for the charitable causes whom we grant to, making a lasting and life changing difference to the children and young people benefiting. Thank you.”

Economic Uncertainty Leads As The Top Concern For Hospitality Executives In 2025

New research from Beazley uncovers a sharp and rapid shift in how leaders within the

Having

BUSINESS LEADERS ACROSS ALL SECTORS ARE REACTING:

• 68% of business leaders globally cited geopolitical and economic uncertainty as a roadblock to growth, rising to 83% in July 2025.

• 87% of business leaders globally plan to adjust suppliers or reroute operations due to geopolitical tensions.

Bethany Greenwood, Group Head of Specialty Risks at Beazley, comments: “Resilience isn’t just about surviving disruption; it is about turning risk into competitive advantage.

Innovative insurance solutions, including political risk coverage, parametric supply chain protection and crisis management services, are helping businesses act confidently in uncertain conditions.”

For Beazley’s full report please visit: Spotlight on Geopolitical & Economic Uncertainty 2025 | beazley

The Death of the Chatbot

Patryk Luszcz, UK regional director at Profitroom (www.profitroom.com) says that hospitality needs a better AI conversation

For years, hotels, pub groups and OTAs have relied on basic chatbots to provide round-the-clock customer service.

What operator wouldn’t be interested in automating repetitive queries, easing the burden on staff and offering faster responses to guests? But what began as a promising digital solution has largely become an outdated and frustrating experience.

Guests are now probably more likely to abandon a conversation than complete a booking when faced with a clunky chatbot that feels more like a barrier than a bridge.

Most of these bots rely on scripted replies and limited decision trees. They cannot handle natural language or complex questions and they often fail to provide relevant answers.

When a guest attempts to make a nuanced inquiry or express a specific concern, the system typically falls back on generic responses or loops them through the same set of options. It is impersonal, inefficient and out of step with the expectations of today’s traveller.

The issue isn’t with the idea of automation. It’s with the outdated approach. Guests expect a natural, helpful conversation that mirrors the quality of service they would receive in person. The future lies in something more intelligent, more adaptive and more aware of context.

Recent advances in artificial intelligence have made this shift possible.

New systems can now interpret language as it is spoken, understand follow-up questions and tailor responses to each guest’s needs in real time.

They draw directly from live booking data, which means they can provide accurate availability, pricing and personalised offers within the conversation itself.

Guests can ask open questions, receive tailored recommendations and complete their bookings without ever leaving the chat. These systems don’t just answer questions, they guide decisions.

They can handle a range of queries from the practical to the personal, including multi-language support and individual preferences. All of this happens instantly, without needing to transfer the guest to email or another platform.

For hotels and pubs, this kind of technology does more than improve the guest experience. It helps increase direct bookings by simplifying the decision-making process and reducing drop-off.

It eases the load on reception teams by dealing with common queries automatically. It also brings together all guest interactions, whether they begin on the website, WhatsApp or Messenger, into a single, manageable inbox. This provides a clear view of guest needs and enables more consistent service across every channel.

The best of these systems are deeply integrated with your hotel’s booking engine, staying constantly up to date with real-time availability, offers and pricing. They leverage advanced large language models and natural language processing to offer real-time assistance, personalised recommendations, and efficient multi-channel communication with your guests.

It appears that the traditional chatbot has reached its limit. It cannot keep up with the expectations of a modern, connected guest who values speed, relevance and personalisation.

Technology should support hospitality and allow hotels to deliver service that is efficient but also thoughtful.

The goal is not to replace the human touch but to extend it – to bring the warmth of welcome into the digital space and to make every guest feel understood, valued and well looked after.

The real future of AI in hospitality is not a chatbot, but a conversation.

Inflation Hit To Spirits Hurts Consumer Spending And The Public Purse, New Research Finds

New research from the Scotch Whisky Association (SWA) has found that the price of alcohol made a significant contribution to inflation during 2025, adding to fears that consumers will be pushed to pay more for goods in the lead up to the festive season. Research conducted by the trade body, which represents the UK’s biggest food and drink export, also shows that government borrowing is likely to rise sharply in line with further increases to alcohol duty.

Analysis of recent figures from the Office for National Statistics (ONS) confirm that alcoholic beverages alone accounted for £3 in every £100 of inflation rises in the year to August 2025. This follows a 14% rise in alcohol duty over the past two years, and means that around three quarters of the price of an average bottle of Scotch Whisky is paid in tax. The Scotch and spirits industry, as well as its wider supply chain, have been making the case for urgent action from the Chancellor Rachel Reeves to halt what it calls “damaging rises” to alcohol duty, which would support the industry and boost cross-sector growth.

Further analysis has found that for every 1% increase on alcohol duty announced in the forthcoming Budget, government borrowing costs will rise by £90m next year. A move to support spirits like Scotch Whisky with concerted action in the Autumn Budget will mean that the sector is better geared to support growth whilst saving the public purse over £300m.

The insights come at a time when the UK Government is under significant pressure to deliver growth and

ease the pressure on consumers amid a flatlining economic outlook, with recent figures showing that inflation has remained at 3.8%. Excise duty is one of very few areas directly influenced by UK Government policy as a lever to shift inflation.

The SWA has consistently pointed to the government’s own receipts which show how two years of duty rises have led to a decrease in Treasury revenue that is £600m short of OBR forecasts. With consumer confidence in crisis, recently published data from HMT also reveals that revenue from spirits duty was down 17% in September compared to the same time last year.

Commenting on the research findings, Mark Kent, Chief Executive of the Scotch Whisky Association, said: “The numbers are compelling: increasing alcohol duty drives up prices for consumers, it drives down business confidence, and dries up public finances. The Chancellor herself has said she’s not satisfied with the recent inflation levels, and this research shows just how much the soaring spirits tax contributes to those figures.

The wide-ranging support we’ve seen across a variety of sectors for action on spirits duty is testament to the damage that multiple duty hikes do to businesses’ growth prospects and stability. A freeze on excise duty in the Autumn Budget will not only give businesses confidence in their domestic market, but will take pressure off of consumers in the run-up to the festive season, and cut Treasury borrowing costs in 2026 and beyond.”

Heineken® Is Calling People Back To The Office (But Not In The Way You Might Think)

Brewer and pub operator Heineken UK has launched a creative campaign celebrating the return to office working and the role pubs play in workplace socialisation.

The initiative sees selected pubs temporarily rebranded as ‘The Office’, whilst over 1,000 venues across England participate in a promotion offering complimentary pints of Heineken or Heineken 0.0 for colleagues meeting after work.

The campaign responds to findings showing that one-third of British workers have increased their office attendance over the past six months, according to research commissioned by the company.

Nabil Nasser, global head of Heineken, commented: “The returnto-office chat continues to stir up debate. After years of video calls and virtual cheers it’s safe to say that while we might not miss the office, we’ve certainly missed those real, in-person laughs with our colleagues.

Participating venues

The research highlights changing workplace dynamics, with 58% of Generation Z hybrid workers reporting they have never met some colleagues face-to-face. Despite this, 78% of respondents identified afterwork socialising as an effective way to build professional networks and connections.

The data also revealed that 32% of workers feel they have their most candid conversations in pub settings, whilst 74% of Generation Z respondents claimed their most creative work ideas emerge during post-work pub visits rather than in the office itself.

ECONOMIC IMPACT

Analysis from the Centre for Economics and Business Research demonstrates the wider economic significance of after-work socialisation, calculating that every £10 spent generates an additional £13.40 for the broader economy.

At Heineken, we’ve always believed the best moments happen when people get together, so this month we’re raising our pints to ‘circling back’ to our colleagues – at the pub.”

BRIDGING WORKPLACE CONNECTIONS

Find the Right People for Your Business with the Jobcentre Plus Recruitment Service

Companies across the country looking to recruit the right people for their businesses are increasingly harnessing the benefits of the no-fee recruitment service provided by Jobcentre Plus.

With more businesses finding it hard to fill their vacancies with suitable candidates, the Jobcentre Plus professional recruitment service aims to back your business, while providing opportunities for jobseekers in the local community.

A No Fee Recruitment Service

This comprehensive support includes providing expert advice on recruitment best practice, help with advertising your jobs locally, finding the right candidates for your business, shortlisting CVs, and even giving you the space to interview at a local jobcentre. They can also assist with setting up work trials, work experience and apprenticeships and provide guidance on employing people with disabilities or health conditions.

An Easy Relationship That Delivers Results

Dalmeny Resort Hotel in Lytham is one of many businesses already using the service.

Chris, owner of the Dalmeny Resort reports “The benefits that we have experienced are the ability to identify key personnel accurately. There is a personal vetting process, and candidates are matched to positions far more efficiently than on any other platform I have ever used.”

He also highlights how easy it has been to develop a productive relationship with Julie, their local JCP Employer Adviser. “We have a great relationship. I was a little bit sceptical at the beginning, but the candidates she sent changed my perception of Jobcentre Plus as a whole.”

Julie says it is all about knowing what the employer needs: “I find the right people and the relationship with the employer continues to go from strength to strength.”

Thanks to the service, the hotel has recruited local candidates for a wide variety of roles. “The obvious benefits of working with the jobcentre are the ability to react quickly to recruitment requirements” says Chris. “My advice to any local business would be to use it! It’s a free service. The personal touch is 100%. And for me it is more about human relationships than looking at CVs. It’s a lot more human.”

Take Action Today

Whether you have 1 vacancy or 100, our Jobcentre Plus Employer Advisers can help to take the hassle out of recruitment, leaving you to get on with business.

To find out what we can offer you, visit business.gov.uk/recruit and fill out our simple enquiry form.

A local Employer Adviser will then call you back to discuss your recruitment needs and how we can support you.

You can also find out about our full range of services at gov.uk/jobcentre-plus-help-for-recruiters/ recruitment-advice-and-support

Eligibility Criteria Apply

Chris, Dalmeny Resort

Julie, Employer Adviser

Half of Young Adults are Now Choosing No & Low-Alcohol Drinks

Half (49%) of young adults are choosing no & low-alcohol drinks to moderate their drinking – nearly doubling since 2018 (28%), according to a new report from Drinkaware, published earlier this month.

The report examined trend data from Drinkware’s annual Monitor since 2018, the only nationally representative survey of the UK’s drinking habits. It looked at who is using these drinks to moderate, how this has changed, and what it says about the UK’s drinking culture.

Encouragingly, uptake of alcohol-free drinks among risky drinkers –those who drink above the Chief Medical Officers’ low-risk guidelines of 14 units per week – has more than tripled, rising from 7% in 2018 to 23% in 2025.

Meanwhile, the majority (59%) of risky drinkers who consume no- or low-alcohol products use them instead of regular-strength alcohol. A further 25% use them either as a replacement or an addition depending on the occasion. Only 9% said they drink them alongside regular alcohol. Trends with clear potential for reducing alcohol harm.

According to the data, almost half (44%) of UK adults are choosing

no and low-alcohol drinks to moderate their drinking – up from 31% in 2018. It also revealed a sharp rise in UK drinkers opting for alcohol-free options to moderate their drinking, from 18% in 2018 to 31% in 2025, with consumption of low-alcohol products also increasing from 25% to 33% over the same period.

Karen Tyrell, CEO of the charity Drinkaware, said: “It is great to see young adults leading the charge in the growth of no & low drinks. But it is the rise in their use by risky drinkers which shows their potential for helping to reduce alcohol harm.

“The Government’s Ten-Year Health Plan for England rightly highlights their growth as an important tool in tackling alcohol harm. Swapping a regular beer, wine or cocktail for one of the many no and low-alcohol alternatives is an easy way to cut down on your drinking.”

Drinkaware’s research found that motivations for choosing no & low options vary by gender, socio-economic background, generation and type of drinker, ranging from a focus on improved health, curiosity, a desire to reduce alcohol intake to the wider range and better availability of no & low options.

Trafalgar Day at The Admiralty

Marking the 220th anniversary of Nelson’s victory over the French and Spanish, The Admiralty hosted a four-course meal along with long-standing Trafalgar Day traditions – such as the parading of the baron of beef, Ships of the Line (chocolate replicas of HMS Victory), speeches, toasts and more.

This year’s celebration also saw performances by Kings Pond Shantymen, drumming and bugling from the Royal Marines Association Ensembles plus rum and port toasts. The raffle on the day raised £1,400 for the Royal Navy and Royal Marines Charity (RNRMC).

This year’s celebrations had an additional twist – a chocolate ship competition open to Fuller’s Chef Apprentices. Chef Apprentices were invited to enter a competition to build a chocolate replica of the HMS Victory for the Ships of the Line parade.

Entrants were asked their favourite chocolate and what flavours they would include in their own chocolate truffle creations. From those who entered, three Chef Apprentices were selected for their creative use of flavours – Charlie Welch from The Crown Inn, Bishops Waltham; Nelly Bennett from The Swan Hotel, Staines; and Aedan Mcdonagh from The Distillers, Hammersmith. The three Chef Apprentices spent the day

learning to build the ships under the guidance of renowned Pastry Lecturer Steve James at Capital City College in Westminster. On the night, Nelly Bennett was crowned the winner of the competition for her salted caramel popcorn truffles.

The event was sponsored by Pusser’s Rum – who also provided the rum for the toast and a bottle of its 15-year rum for the raffle. Graham’s Port also played a role in the evening’s celebrations – providing the port for the loyal toast and a gallon of port for the raffle. Adding to the drinks partnerships for the night, Sambrook’s Brewery and the pub team brewed an exclusive beer, Immortal Toast, which will be available on the bar at The Admiralty for the next few weeks.

Helen Wilson, General Manager of The Admiralty, said: “This year’s Trafalgar Day event was another huge success. The Battle of Trafalgar is a key moment in British history and our proximity to Nelson’s column makes us the most fitting place to celebrate – under the gaze of the great man himself.

“A big thank you to everyone who attended on the night and helped us hit this incredible fundraising amount. Thank you to Pusser’s Rum, Graham’s Port, Sambrook’s Brewery, all of our performers and to Steve at Capital City College – who ensured we had some incredible chocolate HMS Victory replicas on the night.”

Step Into The Future With The New Microsave Gen:2

Regale launches bold new Papaya, 100% recyclable next-generation product – available for Panasonic NE-1878, NE-1864 and NE-1815 (also compatible with the popular, now-discontinued NE-1843 and NE-1853 models).

Regale has unveiled the Microsave Generation 2 (Gen:2) cavity liner, a major step forward in the evolution of its market-leading microwave protection solution.

Made from a more robust 100% recyclable material, Gen:2 supports operators’ sustainability goals while delivering up to a 20% saving compared with the existing range.

Like the original Microsave, Gen:2 protects valuable microwave equipment from grease and food particles which, if left, can cause serious or unrepairable damage. Both models are dishwasher safe, food safe, and offer a quick, hygienic cleaning solution for busy kitchens.

The striking Papaya finish marks Gen:2 as the next stage of development and makes it instantly recognisable in fast-paced kitchens. Papaya also symbolises speed, innovation and progress — qualities that reflect the product’s next-generation design.

The new liner is fully compatible with the Panasonic NE-1878, NE-1864 and NE-1815 inverter microwaves, with plans to extend the range further over the next 12 months.

Iain Phillips, Managing Director of Regale, commented: “As the largest independent commercial microwave specialist in the UK, and the largest reseller of Panasonic catering equipment products in the world, it is imperative that we adapt and move with the industry, ensuring that our product range also aligns with the evolving demands of modern foodservice operators.

“Operators are currently facing huge pressures, not only with the impact of both the National Living Wage/National Minimum Wage and National Insurance contributions, but also with rising energy bills. At Regale we fully understand and appreciate these challenges, which is why we have developed Microsave Gen:2 — a more cost-effective option, using a material that is not only durable but 100% recyclable too.”

Both the original transparent Microsave liner and the new Gen:2 will be sold side by side, giving operators

The Admiralty, Fuller’s flagship pub on Trafalgar Square, celebrated Trafalgar Day in style during its second annual Trafalgar Night Dinner.

Nearly A Quarter Of Christmas Eve Diners Opt For Breakfast

Christmas Eve breakfast is proving a surprising hit this December with new insight from leading hospitality tech firm Zonal, showing that bookings for the occasion account for 23% of all reservations made for that day.

Overall, festive bookings for 2025 are up 8% year-on-year, with a strong number of reservations already made for key holiday dates including Christmas Eve, Christmas Day, and Boxing Day, compared to the same point in 2024.

Of these, the number of Christmas Eve breakfast bookings has emerged as one of the most surprising trends, although dinner on this day still takes the top spot accounting for 41% of bookings made to date

With just nine weeks to go, Christmas Day continues to lead the season, however with an increase of 9% compared to this time last year. Perhaps unsurprisingly, almost all of these (99%) are for Christmas lunch.

Planning ahead is clearly a priority, with August emerging as the peak month for securing Christmas lunch

reservations:

• August: 36%

• September: 28%

• July: 16%

This early surge in bookings reflects the growing culture of booking in advance, while the emergence of Christmas Eve breakfast as a key occasion demonstrates the growing popularity of earlier day parts for eating out. Recent data from Kantar has found breakfast outings seeing a notable 14% year-on-year increase, making it the fasted-growing dining occasion in the UK. There is also a growing number of operators offering experiences such as “Breakfast with Santa” over the festive period, which may account for some of the growth.

Tim Chapman, Chief Commercial Officer, Zonal, commented: “It’s clear that festive dining is evolving, with breakfast emerging as a surprising new favourite. This shift, combined with the surge in early bookings, highlights how important Christmas is for hospitality operators. Venues that plan ahead and adapt to changing consumer habits will be best placed to maximise the opportunity this season.

North East Entrepreneurs Take On Second Pub In 15 Months

North East entrepreneurs Andrew White & Michael Bray, have added a second Star Pubs lease to their business portfolio, The George Stephenson in West Moor, Newcastle upon Tyne.

The partners also run: Wasp Global, a design and digital marketing agency; Capital 4 Training, which does apprenticeships in construction; and Empentis which offers multi-channel marketing apprenticeships plus heavy goods vehicle apprenticeships. Empentis also owns a vocational English school in Cambodia specifically targeting the tourism and hospitality sector.

They took on their first Star Pubs lease for Fleet Street in Newcastle in July 2024, a city centre bar which had been boarded up for nine years. They have since transformed its fortunes putting it on the map for live sports and entertainment. They have similar ambitions to breathe new life into The George Stephenson, a community local, which they have been operating on a temporary basis for the last three months.

Changes will include introducing food to broaden its appeal and enhancing the sports and live entertainment. Andrew and Michael intend to invite local sports heroes to participate in Q&A sessions and podcasts from the pub. At Fleet Street they host pre- and post-match talks by an ex-Newcastle United player and former newspaper sports editor. In addition to screening live sports, they’ll also have live music at the weekends, and open mic and quiz nights in the week alongside pool and darts matches.

Together with Star Pubs they are investing £205,000 in upgrading The George Stephenson including a top-to-toe redecoration and new furniture throughout.

Says Andrew: “We are interested in growing our hospitality business to include more community pubs and city centre bars in the North East if the right opportunities come along. Our design agency fits well with hospitality as does our training in multichannel marketing. There’s even crossover with our Cambodia operation where there is significant investment in new hospitality venues and consequent requirement for training. Students in Cambodia are given the opportunity to talk to our UK staff including our manager or chef.

“We’re also in the process of setting up a production company to offer sports podcasts with big social media influencers for our Fleet Street bar and The George Stevenson pub. They raise the profile of our venues and add a bit of theatre and atmosphere, giving fans reasons to visit.”

Says Tammy Molson, Star Pubs Business Development Manager: “Andrew and Michael have done a great job with Fleet Street, where the atmosphere is buzzing. I am confident they will weave their magic at The George Stephenson too. They have a clear vision for the pub and the added benefit of extensive in-house marketing and training expertise. There is also new housing being built nearby which will boost business further.”

Scotland’s Most Prestigious Hospitality Awards Open For Entries

Nominations are open for the highly anticipated Scottish Excellence Awards 2026, inviting individuals, businesses and teams across Scotland’s hospitality industry to showcase their achievements, innovation and commitment to excellence.

The initiative, which originally launched in 2004 as the CIS Excellence Awards, is a celebration of Scotland’s hospitality, foodservice and tourism sectors. From outstanding chefs, restaurants, hospitality educators and hotels, to pubs, employees and wellbeing-focused businesses, the awards champion the trailblazers who are transforming Scotland’s hospitality scene through exceptional service, consistent innovation and a commitment to sustainability.

Entries are open until Friday 21st November, with winners revealed at a gala dinner on Thursday 26th March at the Sheraton Grand Hotel & Spa, Edinburgh. This year’s categories recognise achievements in all aspects of hospitality, including:

• Sustainable Business Award – celebrates organisations leading the way in environmental responsibility and sustainable practice.

• Banqueting and Events Chef Award – recognises head or executive chefs working in or for hotels, contract caterers, event caterers, staff restaurants, sports stadia, entertainment venues and tourism attractions in Scotland.

• Employee Engagement and Retention Award – This award recognises organisations of any size, structure or discipline that prioritise the recruitment, engagement and retention of staff in the Scottish foodservice, hospitality and tourism sectors.

• Pub Excellence Award – celebrates pubs offering outstanding food, service, atmosphere and innovation within their communities.

• Eatery Newcomer of the Year Award – recognises hospitality businesses that have made a strong

impression since opening within the last three years.

• Hospitality Trainer of the Year Award –acknowledges individuals or teams dedicated to developing skills and training across the sector.

• Independent Hotel of the Year Award – celebrates independently owned hotels that provide exceptional guest experiences and operational standards.

• Pâtisserie Chef of the Year Award – recognises exceptional technical skills and creativity in pâtisserie and dessert making.

• Group Hotel of the Year Award – Identifies Scotland’s outstanding hotel which is operated as part of a group of two or more properties.

• Young Chef of the Year Award – showcases the leading culinary talent under 25 years of age and working in Scotland.

• Restaurant of the Year Award – Identifies Scotland’s overall top restaurant for culinary innovation, atmosphere and customer feedback.

• Wellbeing in Hospitality Award – celebrates organisations committed to employee wellbeing and positive workplace culture.

• Chef of the Year Award – recognises the finest chef working in Scotland today.

• Lifetime Excellence Award – honours the individual who has made a lasting contribution to Scotland’s hospitality industry over the last 25 years

Co-founder, Alex Buchanan, said: ‘From when we first launched the awards over two decades ago, Scotland’s hospitality scene has evolved beyond all recognition. It’s a resilient industry, full of highly skilled, inspiring individuals who are consistently innovating and reinventing themselves and their businesses. These are the people who deserve recognition and reward for their hard work.’

“Eat, drink, and be scary.”

Rosie O'Donnell

As the nights draw in and temperatures drop, the UK on-trade sector is experiencing its most profitable period of the autumn calendar. Halloween and Bonfire Night have evolved from niche celebrations into major commercial opportunities, with industry data revealing these events now rival traditional peak trading periods for driving footfall and revenue.

Halloween: A Commercial Phenomenon

Halloween has undergone a remarkable transformation in the UK hospitality sector. What was once considered an American import has become a cornerstone of autumn trading, with consumer spending reaching unprecedented levels. The latest figures paint a picture of sustained growth that shows no signs of slowing.

UK spending on Halloween reached £776 million in 2024, representing a staggering 64% increase over five years despite the ongoing cost of living challenges. This growth trajectory has made Halloween an essential date in every publican's diary. Perhaps most tellingly, a recent survey found that a quarter of Britons now consider Halloween their favourite holiday.

The demographics driving this growth are particularly encouraging for the on-trade. Gen Z and millennial consumers are expected to spend over £40 per person on Halloween 2024, with nearly half of all consumers beginning their Halloween spending before October even arrives. This early engagement creates extended trading opportunities rather than a single-night spike.

Guy Fawkes Night: Britain's

Original Spectacle

While Halloween captures headlines for its commercial growth, Bonfire Night remains a uniquely British celebration with deep cultural roots. Dating back to 1605, when Guy Fawkes was arrested for his role in the Gunpowder Plot, the tradition of lighting bonfires to celebrate the king's survival has evolved into a nationwide celebration of community spirit.

For the on-trade, Bonfire Night offers distinct advantages. Unlike Halloween's focus on individual expression, Guy Fawkes Night centres around communal gatherings, making pubs natural focal points for celebration. The tradition of attending organised firework displays creates pre and post-event trading opportunities, while the seasonal weather drives customers indoors for warming food and drinks.

Multi-Generational Appeal

Both events have successfully bridged generational divides, creating opportunities to attract diverse customer bases simultaneously. Halloween appeals to students through costume parties and themed nights, while families are drawn by child-friendly activities and early evening celebrations. Similarly, Bonfire Night attracts families attending firework displays and groups of

friends continuing celebrations after outdoor events. The key to maximising both events lies in programming that caters to different demographics at different times. Successful operators often schedule family-friendly activities during early evening hours, transitioning to adult-focused entertainment as the night progresses.

Revenue-Boosting Strategies

Halloween Initiatives:

Costume competitions remain the most popular Halloween activity, with successful venues offering prizes across multiple categories including "Most Creative," "Scariest," and "Best Couple." These competitions drive engagement throughout the evening and encourage social media sharing, extending marketing reach organically.

Themed cocktails present significant margin opportunities. Creative Halloween drinks using dry ice, coloured spirits, and dramatic presentations can command premium pricing. Popular options include "Witch's Brew" cocktails, "Blood" Mary variations, and smoking cocktails that create Instagram-worthy moments.

Decoration competitions between regular customers or local businesses can drive community engagement while reducing venue decoration costs. Offering prizes for "Best Decorated Table" or "Spookiest Corner" encourages customers to contribute to the atmosphere while creating talking points that extend beyond the event itself.

Bonfire Night Strategies::

Traditional British comfort food takes centre stage during Bonfire Night, with warming dishes like bangers and mash, jacket potatoes, and hearty stews proving popular. Many venues capitalise on the outdoor theme by setting up temporary outdoor serving areas or partnering with local firework displays to provide catering.

Themed drinks focusing on warmth and spice work particularly well. Mulled wines, spiced ciders, and warming winter cocktails align with the season while offering healthy margins. Hot toddies and themed shots can add theatre to service while encouraging group ordering.

Creating viewing areas for customers to watch nearby firework displays can extend trading hours and justify cover charges. Some venues invest in outdoor heaters and temporary structures to capitalise on the outdoor spectacle while maintaining customer comfort.

Historical Significance and Modern Value

Halloween's journey from ancient Celtic festival to modern commercial celebration reflects broader changes in UK culture. Originally Samhain, a Celtic festival marking the end of harvest season, Halloween has absorbed influences from Irish immigration, American popular culture, and modern retail marketing to become a distinctly British celebration in its own right.

The historical authenticity of Guy Fawkes Night provides different marketing opportunities. The event's genuine British heritage resonates with customers seeking authentic experiences, while its story of political intrigue and dramatic rescue provides rich material for themed entertainment and educational elements that enhance the customer experience.

For the on-trade, both events represent more than single-night revenue opportunities. They serve as anchor points for extended autumn marketing campaigns, encourage customer loyalty through annual traditions, and provide platforms for community engagement that strengthens the local pub's role in neighbourhood life.

Looking Forward

Industry analysis suggests both Halloween and Bonfire Night will continue growing in commercial importance. Halloween's appeal to younger demographics and social media culture ensures ongoing relevance, while Bonfire Night's community focus aligns with post-pandemic trends toward local gathering and authentic experi-

ences.

Successful venues are already planning 2025 campaigns, with many booking entertainment and securing premium drink suppliers months in advance. The events have evolved from optional extras to essential elements of autumn trading strategies.

As competition for discretionary spending intensifies, Halloween and Bonfire Night offer proven opportunities to drive footfall, increase average transaction values, and strengthen customer relationships during traditionally challenging autumn trading conditions. For forwardthinking operators, these events represent not just seasonal opportunities but foundations for year-round success.

The message is clear: in today's competitive hospitality landscape, Halloween and Bonfire Night aren't just celebrations – they're essential business drivers that savvy operators ignore at their peril.

Loneliness Spikes When Pubs Close, with More Than Half Worried About Losing Their Local

With loneliness on a par with peak pandemic levels, new polling by the British Beer and Pubs Association (BBPA) shows that two out of three see pubs as vital in the fight against isolation.

However, two in five say they have seen pubs close in their area, prompting calls for urgent support for the ‘cherished institution’ in the next Budget.

With pubs struggling under a heavy tax and regulatory burden, more than 2,000 have closed since 2020, and one is predicted to close every day in 2025.

The same poll found that, nationally, six in ten are concerned about pub closures in their area, and seven out of ten consider the pub important or very important for their local area’s social life.

The British Beer and Pub Association’s Long Live the Local campaign said this underlined the urgent need for the Government to use the Budget to deliver fairer taxes and action on rising costs to save these beloved institutions.

The survey shows a regional picture of where people view pubs as a solution to isolation, and closely reflects where closures have hit hardest. In the North of England, 71% of people agree that pubs are vital in tackling loneliness and isolation, underlining the role pubs play as informal support networks and community hubs. In Wales, 64% feel the same, while in Scotland, 63% back the idea that pubs are part of the solution to the UK’s loneliness crisis.

Since 2021, the BBPA has recorded a net closure of 291 pubs across the North West, North East and Yorkshire and The Humber, Wales has seen the net closure of 132 pubs and Scotland 206.

According to the most recent Office of National Statistics figures from October 2025, 26% of Britons report

feeling lonely at least some of the time, a figure that has remained consistently high since records began in 2020, during the Covid pandemic.

Similarly 30% of people surveyed for the BBPA’s Long Live The Local campaign say they or someone they know has felt isolated and lonely due to the loss of their local pub.

Emma McClarkin, chief executive of the British Beer & Pub Association, said: “This polling confirms that for many, the local pub is a lifeline, not a luxury, and the loss of a pub can have a real and devastating impact. It’s made all the more concerning given our prediction that one pub will close every day this year, with heavy tax and regulatory costs often at the heart of why they’ve been forced to shut.

“The Government must use this once in a generation Budget to reset and reform the unfair tax burden and costs, which would help pubs keep their doors open and continue to fend off loneliness, which is affecting so many.”

Philip Howell, Professor of Historical and Cultural Geography at the University of Cambridge and author of the book Pub, said: “When pubs are ripped out of communities and neighbourhoods, the damage to social cohesion is incalculable. With rapidly rising levels of loneliness, we need pubs more than ever. As the survey suggests, the cost of standing by and watching pubs close will be measured in even greater isolation and the fracturing of our communities.”

The BBPA is urging supporters to join Long Live the Local and email their MP before the Budget, calling for an overhaul of business rates, a duty cut in line with European averages and action on spiralling regulatory costs.

Urban Pubs & Bars Announces the Acquisition of Albion & East

Urban Pubs & Bars, London’s largest independent pub group, has announced the acquisition of Albion & East, a collection of distinctive allday venues in some of the capital’s most vibrant neighbourhoods.

The Albion & East business comprises four London venues: Teatro Hall in Ealing, Canova Hall in Brixton, Botanica Hall in Clapham Junction, and Serata Hall in the City of London.

This announcement comes hot on the heels of several other openings and acquisitions since May 2025, including St. John’s Tavern in Archway, The Marlborough Head in Covent Garden, The Bald Faced Stag in East Finchley, The Highbury Barn Tavern and Bat and Ball in Covent Garden.

Urban Pubs and Bars previously acquired Martello Hall from Albion and East in January 2025, investing into the site to launch The London Fields in February.

All existing Albion & East team members will join the Urban Pubs and Bars family. The group will take on the business as a whole, supporting the teams and continuing to develop these unique venues as part of its expanding London portfolio.

Speaking on the acquisition, Chris Hill, Managing Director of Urban Pubs & Bars, said: “Albion & East is a business we’ve long admired. Their venues share our passion for great design, fresh, high-quality food and drink, and genuine neighbourhood hospitality. We’re delighted to welcome their teams into the Urban family and look forward to supporting these outstanding venues through their next chapter.”

Alongside this exciting acquisition, Urban is pleased to report that trading across its business remains materially ahead of the market with LFL sales of 8.7% since the start of the financial year (May), with sales approaching £100m in the last twelve months.

Efficient Labelling Allows You To Focus On Food, Not Faults

Brother UK’s trusted labelling solutions have long helped restaurants, hotels, and caterers take control of stock rotation — delivering consistency, compliance, and cost-savings through intuitive technology that’s quick to learn and makes a measurable impact.

At the heart of this is Brother’s TD-2D range of professional label printers — compact, versatile, and designed to fit seamlessly into busy kitchen environments. Ideal for everything from crowded prep benches to mobile trolleys.

Optional battery packs and carry handles for added flexibility, and selected models support linerless label printing, helping to reduce waste and eliminate non-recyclable backing paper. Built for real-world conditions, the TD-2D range performs reliably even when used with wet hands.

Combined with Brother’s partnerships with leading food independent software vendors (ISVs), the solution automates expiry tracking, reduces food waste, and eliminates handwritten errors — all while saving valuable time and improving consistency during peak service periods.

In fast-paced hospitality settings with short shelf lives and shifting teams, reliable labelling is essential. Stock rotation solutions help maintain food safety, quality, and compliance, while other labelling solutions — including ingredient and allergen labelling for food pre-packed for direct sale (PPDS) — ensure allergens and ingredients are clearly identified, helping operators meet legal labelling obligations such as Natasha’s Law and protect cus-

tomers with allergies.

Simon Brennan, senior business manager for Specialist Print Solutions at Brother UK, said: “Kitchen teams work fast, under pressure and can’t afford mistakes – especially when it comes to food safety. That’s where our labelling solution comes in.

“By replacing handwritten day-dot stickers with a Brother TD-2D device, kitchens can print clear, consistent labels in seconds. It’s a faster, safer way to manage stock rotation, reduce food waste, and stay compliant with Food Standards Agency guidelines — ensuring food safety and quality even when shifts change or service peaks.

“And because our devices are compact, portable and support

conditions – reducing clutter, cutting waste and

printing,

UKHospitality Urges Government To Rethink Inheritance Tax Reforms

UKHospitality has called on the Government to reconsider proposed reforms to Inheritance Tax that could devastate family-run hospitality businesses across the UK, in both its Budget submission and evidence to the House of Lords Economic Affairs Finance Bill SubCommittee inquiry on the issue.

The trade body warns that changes to Business Property Relief (BPR) risk forcing the sale of viable businesses, undermining generational succession, weakening rural and coastal economies, and reducing reinvestment and long-term tax receipts.

Recent member survey data reveals that 47% of family-owned hospitality businesses expect to be directly affected, with 51% cutting back investment and a fifth anticipating being forced to sell up. IN ITS RESPONSE, UKHOSPITALITY IS CALLING FOR:

• A pause and extension of consultation with full sector engagement

• A delay to implementation until at least 2029

• Preservation of the principles behind APR and BPR to safeguard productive capital and generational continuity

Kate Nicholls, Chair of UKHospitality, said: “These reforms are flawed in design, rushed in process, and unfairly target small and medium-sized family businesses. Without changes, many operators will be forced to sell assets in weak markets, with devastating consequences for jobs, investment and communities.

“The principle behind Business Property Relief was to safeguard family-run businesses, but these changes sadly do the opposite. I urge the Government to think again and reconsider these reforms.”

Simon Collinson, Director of Oak Taverns Ltd, said: “Our business was set up in 1991 and is still currently owned by our parents, both now in their eighties. It is now operated by a second generation of me, my brother and sister.

“We have invested heavily in freehold pubs over the years on mostly closed, failing and under threat pubs in

villages and small market towns. We have given back communities their local pub and created jobs in the process. Following the new IHT rules, the focus is no longer on growth but trying to decide which of our great pubs we will have to sell to pay the tax bill.

“No one ever bought a small- or medium-sized pub company to avoid inheritance tax by passing it down to another generation. We would urge the government to reconsider its reforms to BPR which would be devasting for many family-run hospitality businesses.”

Paul Milsom, Managing Director of Milsom Hotels & Restaurants, said: “I believe the government’s approach is incredibly short-sighted. While we understand the need for increased revenue, to put the viability of good family businesses at risk across the country is not the answer.

“This policy could lead to businesses being sold off to less committed investors or even collapsing, ultimately resulting in job losses and less tax revenue in the long run. The government really needs to rethink this and extend the consultation period to fully understand the economic impact.

“As it stands, this move feels like it was made without proper research and could be deeply damaging to the backbone of British industry.”

Elyse Waddy, Owner and Director of The Empire Hotel, Llandudno, said: “This policy ripped my heart out –all my life I have worked with the goals of preserving and improving my family business to pass on to the next generation. Now that is all for nothing.

“Why did I invest, cherish and sweat for it to be stolen from me just because I will have the misfortune to die.

“I have been a good employer and looked after my staff, supported local suppliers and tradesmen, helped the local community and paid all my taxes so in essence did all that was asked but my business will cease when I die. I will not allow the business to continue with that tax debt around its neck as it is just not a sustainable option.”

Global Chefs Challenge 2026 Finalists Announced:

The World’s Top Chefs Set Their Sights On Wales

After an extraordinary year of competition spanning five continents, Worldchefs has announced the finalists who will compete in the Global Chefs Challenge Finals 2026, taking place during the Worldchefs Congress & Expo, 16–19 May 2026, at the International Convention Centre Wales in Newport.

Representing the world’s top culinary talent, they now advance to the Finals in Wales, joined by Finland, winner of IKA 2024, and host nation Wales, competing on home soil for the first time in Worldchefs’ 98-year history.

From the European Grand Prix in Rimini to the final Pacific showdown in the Cook Islands, the 2025 season celebrated the artistry, innovation, and professionalism that define Worldchefs competitions. Chefs competed across four categories: Global Chefs Challenge, Global Pastry Chefs Challenge, Global Vegan Chefs Challenge, and the Global Young Chefs Challenge (Hans Bueschkens Trophy).

The Global Chefs Challenge is where the world’s top chefs meet to compete in four competition categories. Selected through top performance at the Worldchefs Regional Semi-Finals in 2025, qualifying teams will go head-to-head at the Global Chef Challenge Finals. Here, the best and brightest convene to show mastery in the culinary arts.

“We are proud to announce the finalists for the prestigious Worldchefs Global Chefs Challenge competition! This remarkable achievement reflects not only culinary excellence but also the dedication, creativity, and professionalism that define the very best in our profession,” said Rick Stephen, Worldchefs Vice President and Culinary Competition Committee Chair. “As a finalist, they will represent their country on the global stage, competing among the world’s most talented chefs. It’s a moment of pride not only for the individual, but for our entire culinary community of Worldchefs.”

Visit www.worldchefscongress.org for more information.

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

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

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

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

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

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

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

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

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

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

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

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

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

The Doors Open To First Box Venue In London

Arc Inspirations has opened the doors to its highly anticipated new venue, BOX Piccadilly. This marks the group’s debut in the South of England, and a major milestone in its national expansion. cated on Shaftesbury Avenue, the £4 million, 7200sqft central London venue, will now transform the sports bar offering in the capital with its signature mantra: Watch, Play, Party.

Spread across three floors, the venue will showcase a packed calendar of live sporting events such as the top NFL games, domestic, European and international football, including Premier League, Champions League and La Liga. Global sports such as Formula 1, rugby and cricket will be available to watch. Throughout November, all the fixtures for the Autumn Internationals 2025 Rugby will be shown.

The team at BOX Piccadilly will be led by General Manager, Christie Carlitos. Having worked in management roles across the capital for brands such as PizzaExpress, Mitchells & Butlers and Be at One venues in Mayfair and the West End, Christie brings a wealth of expertise and knowledge of the London hospitality industry to the role. Most recently, Christie was the General Manager of The Blues Kitchen, in the city.

BOX Piccadilly, General Manager, Christie Carlitos, said: “I’m thrilled to be stepping into this role. The team at BOX are extremely talented and committed to delivering the very best experience for our guests.

“Arc Inspirations and the BOX brand have a great reputation across the North and the Midlands, and I’m excited to help build on this now it has launched in London. With the help of the team, we are passionate about creating a space where people feel welcome, are looked after and can watch, play and party.”

Arc Inspirations Co-Founder and CEO, Martin Wolstencroft, said: “We have officially opened the doors to our new BOX Piccadilly venue. It has been months of hard work from the team to get us to this point, and opening BOX is a very proud moment for our team.”

“We’re also thrilled to welcome Christie as General Manager. Christie knows the London hospitality space inside out and his experience makes him the perfect person for the job. We are now looking forward to delivering a space where Londoners can watch their favourite sports, enjoy some brilliant live music, play games and indulge in a fantastic food and drink menu.”

Powering Hospitality’s Future with Zapgo

The UK’s hospitality sector has always been one of the nation’s most vibrant and resilient industries – a cornerstone of our economy and our communities. From family-run pubs to luxury hotels and leisure destinations, these venues bring people together, create jobs, and drive local prosperity. Yet, like many industries, hospitality continues to navigate a period of significant change, shaped by evolving consumer habits, rising operational costs, and shifting economic conditions.

Amid these changes, there’s also a clear opportunity for innovation and renewal. One area where hospitality venues can truly benefit is by embracing the rapid growth of electric vehicles (EVs) and the infrastructure that supports them. The number of EV drivers across the UK is rising sharply, accelerated by the government’s 2035 Zero Emission Vehicle (ZEV) mandate, which will phase out the sale of new petrol and diesel cars. For millions of drivers, switching to an EV is no longer a future ambition – it’s happening now.

For hospitality businesses, this shift opens up a fresh and exciting opportunity to attract and retain customers, enhance the visitor experience, and unlock new income streams – all while demonstrating environmental leadership. Installing EV chargers can transform a site into a destination of choice for a growing group of eco-conscious consumers, boosting footfall, extending dwell time, and strengthening customer loyalty. At Zapgo, we’re passionate about supporting the hospitality industry through this transition. Our mission is simple: to help communities and businesses prepare for the electric future by providing rapid, reliable, and accessible charging solutions – all without the usual financial or operational burden.

Our model is built around partnership. With Zapgo’s “zero cost, zero effort, zero risk” approach, we handle every aspect of the process – from funding and installing the chargers to maintaining them and supporting cus-

tomers. There are no upfront costs for the venue and no ongoing maintenance worries. Once the chargers are live, hosts simply enjoy a share of the revenue generated from every charge. It’s a straightforward way to enhance your site’s amenities while introducing a valuable new income stream.

Whether you run a hotel, pub, restaurant, farm shop, golf club or theme park, EV charging can add measurable value to your business. Guests stay longer, spend more, and are more likely to return. At the same time, you’ll be helping your community transition towards cleaner transport and a more sustainable future.

In today’s world, EV charging is fast becoming an expected feature rather than an optional extra. By joining forces with Zapgo, your venue can stay ahead of the curve, meet the needs of a growing customer base, and reinforce its reputation as a forward-thinking, customerfocused destination.

Together, we can help the hospitality sector thrive – not just adapt – in a changing world, while keeping Britain’s favourite venues powered for the future.

See the advert on the facing page for details.

Christmas & New Year 2025: A Pivotal Season for UK Hospitality

How Operators Can Maximise the Festive Goldmine and Build Financial Resilience for 2026

“Christmas is the Season for Kindling the Fire of Hospitality”

Washington Irving

The festive season isn't just another trading period for UK hospitality operators—it's the financial lifeline that can sustain businesses through the challenging post-Christmas months. With Christmas and New Year representing up to 30% of annual revenue for many venues, preparation today determines tomorrow's survival.

The Festive Fortune: Why Christmas Matters More Than Ever

The numbers tell a compelling story. Hospitality businesses generated year-on-year sales growth of 8.8% in December 2023, demonstrating the sector's remarkable resilience during the festive period. Looking ahead to 2025, early indicators suggest even stronger performance, with early Christmas bookings across the UK's restaurants and pubs up by 54% compared to the same point in 2023.

The scale of opportunity is staggering. Industry projections indicate that Christmas is set to give a £12bn boost to the hospitality industry, with pubs expecting 10 million visitors and restaurants anticipating 8.6 million covers during the festive period. This represents not just revenue, but the crucial cash injection that carries operators through January's inevitable downturn.

Sales Uplift

It was a particularly good final 2024 fortnight for the Long Alcoholic Drinks and wine categories. Beer sales were up by 6.9% and 14.5% in the weeks to 28 December and 4 January, while cider sales rose 3.6% and 9.8% respectively. Beer was boosted by a surge of interest in Guinness, leading to well-publicised shortages in some pubs in the run-up to Christmas. Wine also achieved big gains of 8.4% and 13.8% in the two weeks. Growth was also solid for soft drinks at 3.7% and 11.3%.

The Post-Christmas Reality Check

Q. What you get if you cross Santa with a duck?

The harsh truth facing hospitality operators is that festive profits must sustain businesses through the post-Christmas desert. Despite sales growth over Christmas, high business costs have forced hospitality businesses to implement cost-saving measures to maintain profitability. This reality makes maximising Christmas revenue not just desirable, but essential for survival.

A. A Christmas Quacker

January traditionally sees a drop in footfall as consumers tighten belts after festive spending. The operators who thrive are those who use Christmas profits strategically—not just to celebrate success, but to build reserves that fund marketing, maintenance, and staff retention through the lean months.

cover. This means strategic menu engineering, premium pricing for peak nights, and creating multiple revenue streams from the same customer visit. Consider these approaches:

Dynamic Pricing: Implement weekend premiums and peak-night surcharges

Q. Why are Christmas Trees bad at Knitting?

A. Because they Always Drop their Needles

• Minimum Spends: Set cover charges for prime December dates

• Package Deals: Bundle food, drinks, and entertainment for higher average spend

• Extended Trading: Capture early December corporate bookings and New Year recovery

Menu Engineering for Margin

The festive season allows for premium positioning, but this must be balanced carefully. Successful operators focus on high-margin items while maintaining perceived value. Create dedicated Christmas menus with 20-30% margin improvements over standard offerings, using seasonal ingredients that justify premium pricing.

Revenue Maximisation Tactics That Work

The Psychology of Festive Spending Christmas customers have different spending psychology. They're celebrating, entertaining colleagues, or marking special occasions—creating natural opportunities for upselling. Train staff to recognise and capitalise on these moments:

• Champagne Moments: Identify celebration triggers and suggest appropriate upgrades

• Group Dynamics: Use the "celebration multiplier" where groups encourage higher spending

• Gift Opportunities: Sell vouchers, merchandise, and experiences as impulse purchases

• Technology-Driven Revenue Optimisation: Modern hospitality technology offers unprecedented opportunities for revenue maximisation:

• Dynamic Table Management: Optimise seating to maximise covers per service

• Automated Upselling: Use POS prompts to drive consistent upgrade offers

• Customer Data Mining: Target previous customers with personalised festive offers

Industry analysts CGA and NIQ’s December 2024 Daily Drinks Tracker revealed average sales in managed venues in the crucial seven days to Saturday 28 December were 4.4% ahead of the same period in 2023. In the following week to Saturday 4 January, growth was even higher at 7.5%.

The late surge in trading followed negative numbers in the first half of December. Those weeks were blighted by storms in some parts of the country, but brighter and drier weather made it easier for people to come out to celebrate as Christmas and New Year got closer. Unsurprisingly the best performing days of the festive period were Christmas eve, which saw an uplift of 65% compared to 2023, and New Years eve, out performing 2023 by 373%.

Strategic Preparation: The Foundation of Success

Early Bird Advantage The data is clear: early preparation wins. Group bookings are up 38% in comparison to 2023 and currently account for 26% of the total bookings for December.

Operators who launch Christmas marketing in September and October capture the planning cycle of corporate events, family celebrations, and group bookings that form the backbone of festive revenue.

Capacity Optimisation: Smart operators don't just fill tables—they maximise revenue per

• Incentive Structures: Create bonus systems that reward high performance during peak periods

• Cross-Training: Ensure multiple staff can cover key positions

• Retention Tactics: Offer New Year benefits to prevent post-Christmas exodus

Supply Chain Security: Nothing kills festive profits like running out of key ingredients on December 23rd. Build relationships with multiple suppliers, order early, and create contingency plans for high-demand items. Consider the premium customers will pay for guaranteed availability.

Quality Under Volume: Maintaining standards while serving triple normal covers separates successful operators from those who damage their reputation for short-term gain. Invest in systems, training, and preparation that ensure quality scales with volume.

Building Financial Resilience for 2026

Cash Flow Management The smartest operators treat Christmas profits as working capital for the year ahead, not as year-end rewards. Allocate festive profits strategically:

Q. Who his Santas favourite singer?

A. Elf-is Presley

• Inventory Intelligence: Price dishes based on real-time cost and demand data

The Private Hire Goldmine December's private hire market represents pure profit opportunity.

Corporate Christmas parties, family celebrations, and New Year events command premium rates with minimal additional marketing costs. Successful operators allocate 30-40% of December capacity to private bookings, often at double standard revenue rates.

Operational Excellence Under Pressure

Staffing Strategies: The festive season's success depends entirely on execution, which means having the right staff in place. Plan for:

• Seasonal Recruitment: Hire and train temporary staff in November

Data Capture for Future Growth: Christmas brings new customers who might not return for months. Capture their data, understand their preferences, and create reasons for them to return in January. Email marketing, loyalty schemes, and personalised offers turn onetime festive visitors into yearround customers.

The

2025 Opportunity

Industry analysis suggests 2025 could deliver the strongest Christmas performance since the pandemic. Consumer confidence is recovering, corporate entertainment budgets are returning, and the pent-up demand for celebration continues. However, this opportunity comes with increased competition as struggling operators fight for the same festive pound.

The operators who will thrive are those who understand that Christmas success isn't just about December—it's about building sustainable businesses that can weather the inevitable challenges of January, February, and beyond. Start preparing now, execute flawlessly, and use Christmas profits strategically to build the resilient, profitable operation your customers and your bank manager will applaud.

The Bottom Line

Christmas 2025 represents more than seasonal trading—it's the foundation of your business's future. The operators who treat it as such, preparing meticulously and executing brilliantly, will not just survive the post-Christmas period but emerge stronger, more profitable, and better positioned for long-term success.

The clock is ticking. Your Christmas 2025 performance is being decided by the actions you take today. Make them count.

Festive Ordering

Festive Wine Serves

Lanchester Wines’ James Dainty

shares tips for making your Christmas wine list sparkle.

The festive season is a golden opportunity to refresh your wine list and offer guests something special. It’s a time for celebration, indulgence and, importantly, encouraging customers to trade up from their everyday choices.

A festive wine list doesn’t need to be complicated. Curate selections that suit your guests’ tastes and don’t be afraid to switch things up if something isn’t working. Better still, invite regulars to taste potential additions, this builds loyalty and adds excitement.

Food pairings are key. Rich reds like Amarone pair beautifully with roast beef, while Douro wines such as Vallegre Colheita Tinto offer exceptional value for hearty winter dishes. Pinot Noir from France or Oregon is ideal

for duck or goose, and a classic Chablis works wonders with smoked salmon. For a sweet twist, try Vista Alegre Tawny Port with mince pies topped with Stilton, an unexpectedly delicious combination.

Sparkling wine is a must. Trevisana Bio Raboso Frizzante is a chilled, fizzy red bursting with wild berry flavours and subtle spice, perfect for party platters or roast meats. It’s a conversation starter and a brilliant alternative to traditional bubbles.

Don’t forget the classics. A well-chosen Brut Champagne by the glass, or large formats like magnums and jeroboams, can elevate your offering and add theatre to service. Rosé Champagne, now the UK’s second-largest category, is a festive essential.

Include no- and low-alcohol options too. Tommy Bacco Sparkling NonAlcoholic offers celebratory fizz without the ABV, ideal for inclusive toasts.

Finally, lean into the experiential. Whether it’s a festive wine flight, themed tasting or a wine list that tells a story, these touches help your venue stand out and create memorable moments.

For more information on Lanchester Wines and their full range, please visit the website at www.lanchesterwines.co.uk

Maple Moon: Memorable Stays Deserve Memorable Keepsakes

In the world of hospitality, it’s the little details that guests remember the finishing touches that make an experience feel personal and special. That’s where Maple Moon comes in.

Born from decades of design and engraving expertise, Maple Moon creates beautiful enamel and wooden decorations that celebrate places, people, and stories. What began as an industrial engraving company evolved into a family-run studio producing high-quality Christmas decorations for hotels, venues, and heritage brands across the UK.

Their bespoke service allows hotels to transform their building, logo, or local landmark into a stunning enamel or wooden bauble, a distinctive keepsake that connects guests to the place they’ve stayed. From grand city hotels to boutique country retreats, Maple Moon’s creations add a sense

of warmth, character, and luxury to festive décor, guest gifting, and retail collections.

Each design combines fine craftsmanship with thoughtful storytelling, ensuring every piece feels unique and memorable. The enamel collection offers vibrant colour and polish, while the Landmark range pairs natural maple wood with a printed night sky; elegant, timeless, and perfectly suited to the season.

For hoteliers looking to elevate their Christmas presentation or offer guests something truly exclusive, Maple Moon’s bespoke decorations are a way to extend the magic of hospitality far beyond check-out.

Maple Moon – Lets Create something special.

To discover bespoke designs for your hotel, visit www.maplemoongifts.com

Heart & Soul Studio - Quality Christmas Crackers

Heart & Soul Studio create a series of fun and engaging, yet affordable paper made products.

With over 40 years of industry experience, we began our journey by becoming leaders in quality handmade Christmas crackers. We proudly hold onto our legacy, bringing with us a wealth of experience and knowledge.

Our FSC certified Christmas crackers are specifically created for the catering and hospitality sectors. We offer plastic-free options wherever possible and are continually evolving to make every celebration more sustainable.

We also offer a range of handrolled crackers using opulent papers and bows, lovingly made here in Poole, UK. We provide a high level of customer service to each and every client, covering a wide range of price points

and industries.

We’re also immensely proud to support The Burnt Chef Project with our special charity cracker, helping to champion mental health across the hospitality industry. Visit our websiteheartandsoul.studio

For more information please email hello@heartandsoul.studio or phone us 01202 733330

Festive Ordering

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.

�� 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:

• 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

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

�� Order your two 8ft x 3ft Christmas menu banners today for just £90 + VAT, delivered straight to your door.

Let HFE Signs help make this Christmas your busiest — and most successful — yet. www.hfe-signs.co.uk

Booker’s Christmas 2025 Range Lands In Branches To Maximise Festive Trading

Booker’s full range of seasonal supplies is now available in branches across the country, offering caterers, chefs, restaurants and foodservice operators one of the widest selections of festive dishes, drinks, desserts, and tableware designed to balance quality, convenience and on-trend appeal.

Booker’s selection of starters, main meal components, meat-free dishes, sides and accompaniments helps busy kitchens deliver high-quality, seasonal menus quickly and efficiently, offering ready-to-cook and partially prepared options that save time and labour, while still allowing chefs to add their own creative touch. Booker is also offering a limited edition selection of cheese options, a comprehensive portfolio of beers, wines, spirits, no and low alcohol drinks, as well as tableware, crackers and decorations.

The Christmas offering also features premium beef options including the Chef’s Premium Beef Shin Bourguignon Pie and Chef’s Premium Beef Short Rib with Maple and Bourbon Glaze, all prepared using traditional butchery methods to guarantee the best from every joint. At the butchery counter in branch, operators can also access bespoke advice and custom cuts to suit their specific menu requirements.

Beyond poultry and beef, the range includes Pork and Fennel Stuffed Pork Belly with prescored rind for perfect crackling, Lamb En Croûte with rosemary, garlic and redcurrant stuffing encased in all-butter puff pastry, and seafood options such as Chef's Premium Salmon en Croûte with Barber’s Cheddar Cheese Sauce.

cook from frozen.

Menus can finish with flair by tapping into the pistachio trend with Chef's Premium Salted Pistachio Semifreddo, and Pistachio, White Chocolate and Raspberry Roulade. Or offer seasonal sweet treats such as Lichfields festive chocolate orange and ginger mini loaf cakes, Christmas slices, mince pies with star embellishments, and cherry and walnut cakes. Seasonal highlights include Chef’s Premium Mint and Dark Chocolate Torte, Classic Handwrapped Panettone and a showstopping Champagne Sorbet – a sparkling dairy-free sorbet infused with real Marc de Champagne.

Booker’s extensive cheese offering features flavoured varieties including NCC Oak Smoked and Chilli Cheddar, premium brie options such as Vallage Triple Cream and Cornish Brie with Wild Garlic and other luxury artisan selections.

Starter dishes include the freezer-to-plate Chef’s Premium Smoked Salmon Terrine, and easy to prepare Chef’s Premium Croxton Manor Cheddar Cheese Souffle, both time-saving, luxurious seasonal options.

For the main event, trend-led poultry options include Chef's Premium Duck Leg Confit with warming spices and a showstopping Spiced Orange Glaze, alongside crowd-pleasing classics such as a Stuffed Turkey Breast Joint for those seeking traditional favourites.

Plant-based options include The Fat Chef Beetroot and Butternut Squash Wellington and Mediterranean Vegetable Tart, offering alternatives that appeal to flexitarians and traditional diners alike.

A full selection of festive sides offer quick, convenient solutions including Chef's Menu Shredded Brussels with Leek and Bacon, and Chef's Premium Mature Cheddar Gratin Dauphinois. Traditional trimmings are also available such as Blackgate Premium Pigs in Blankets and Chef's Premium Gastro Style Rustic Yorkshire Puddings - all ready to

Chefs' Buyers Guide

The drinks portfolio includes exclusive Paul Langier Champagne created in partnership with Maison Burtin, Prosecco, and fortified wines including Royds Mulled Wine. Additionally, there is a comprehensive spirits range to enable operators to create on-trend serves such as a Kraken Salted Caramel Daiquiri, while the Nozeco Alcohol-Free Spritz offers a vibrant no-alcohol option with its bright orange hue and fresh citrus notes.

Access Booker’s Christmas 2025 guide at https://online.anyflip.com/hrqee/wwfc/mobile/index.html

As we look ahead to 2026, dining trends are being shaped not only by value, quality, and premium experiences, but also by powerful emotional drivers such as comfort, adventure, tradition, and sharing. Consumers are increasingly looking for food that excites, nourishes, and connects –while still offering healthier and more sustainable choices. Around half of diners are eager to try the latest food trends when eating out, rising to 65% among 18- to 39-year-olds, showing just how strong the appetite for innovation has become.

To help the foodservice industry keep pace, Bidfood has launched its 2026 Interactive Guide, a shoppable digital resource packed with consumer insights into the key food and drink trends, product recommendations, and trend-led inspiration. Designed to support chefs and operators, the guide offers everything from in-depth research and key statistics to menu ideas, trend safari videos, and new recipes – all focused on the themes that will define the year ahead.

This year’s food and drink trends promise bold flavours, creativity, and a balance between indulgence and wellbeing. They include:

• Topped and Loaded

• Fast-Forward Flavours

Sweet Adventures

• Tea Tonic

• Whole Lotta Goodness

Flavours Less Travelled

Topped and Loaded celebrates dishes that are visually indulgent yet

affordable. With 42% of consumers viewing this style as good value, the trend focuses on simple bases such as jacket potatoes, fries, or hash browns, piled high with premium toppings like BBQ pulled pork, chicken katsu, or chilli con carne. It’s all about satisfying comfort food with the option to customise, making it perfect for casual dining and sharing occasions.

Fast-Forward Flavours highlights how standout ingredients can elevate any dish. High-quality components such as chilli jam, gochujang, hot honey, and caramelised onion bring excitement and sophistication to menus, reflecting the 46% of consumers who prioritise ingredient quality when choosing where to eat out.

For those seeking indulgence and escapism, Sweet Adventures explores exotic global desserts and viral sensations. With 56% of diners wanting to experience new and unique cuisines, desserts like Japanese cloud cake, mango bingsu, and Dubai-style chocolate desserts offer a sense of discovery and delight.

Meanwhile, Tea Tonic redefines one of Britain’s favourite beverages. With 71% of people already enjoying tea, the trend embraces innovation through bubble teas, iced teas, and creative flavour pairings – capturing the interest of younger consumers and students who crave refreshing, modern twists on a classic.

On the health-conscious side, Whole Lotta Goodness reflects growing interest in wholesome, minimally processed foods. Nearly half of consumers are actively reducing ultra-processed foods, favouring dishes made with wholegrains, vibrant vegetables, lean proteins, and plant-based ingredients that support a balanced lifestyle.

Finally, Flavours Less Travelled celebrates authentic global cuisines that satisfy the growing curiosity for discovery. Korean, Malaysian, and South American flavours are at the forefront, offering vibrant, comforting, and adventurous dishes. From Korean bibimbap bowls and Malaysian noodle curries to Venezuelan arepas, Colombian bean stews, Brazilian croquettes, and Peruvian ceviche, these cuisines bring a world of taste to the table.

Join Us at Booker!

Booker is the UK’s leading food wholesaler, proudly serving over 340,000 hospitality and catering customers nationwide. From independent restaurants and gastropubs to hotels, event caterers, and street food operators, we empower every kind of food business to thrive with exceptional value, choice, and expert service.

We support chefs, kitchen teams, and front-of-house professionals with top-quality ingredients, essential supplies, and a can-do approach that makes all the difference in a fastpaced industry. Our dedicated team - including Master Butchers, specialist buyers, culinary trend experts, and hospitality-savvy colleagues - understands the unique needs of

every food business, whether sourcing the freshest produce, navigating seasonal menus, or delivering last-minute stock when it matters most.

With 190 branches, nine distribution centres, and a 7-day delivery network featuring real-time tracking and flexible credit options, Booker guarantees availability, quality, and consistency - even amid supply chain challenges. Our “We Can Save You Money” programme, loyalty schemes, and competitive pricing help customers manage rising costs, while our Own Brand ranges deliver quality without compromise to support profitability in tight-margin environments.

Beyond supply, our catering team offers hands-on advice on menu planning, portion control, compliance, and cost optimisation. We back this with sector-specific guides and clubs that provide insights, savings, and ongoing innovation.

More than a wholesaler, Booker is a trusted partner focused on the long-term success of the catering industry. With over 85,000 customer visits annually and continuous investment in people and technology, we deliver a seamless, customer-first experience that keeps kitchens stocked, guests delighted, and businesses growing.

For further information please visit www.booker.co.uk

The Campaign for Real Vanilla

Ever since LittlePod’s launch in 2010, the natural ingredients company’s responsibly-sourced products have been exported all over the world.

These days, the King’s Award for Enterprise winners are in close contact with customers in Germany, Japan, Estonia, Nepal and countless other countries besides.

From time to time, this has led to language barriers that have had to be overcome.

This autumn, the LittlePod team have done something about it.

“October is LittlePod’s most-important month,” explained Janet Sawyer MBE BEM, the company’s Managing Director and founder. “On October 17th, we celebrate International Real Vanilla Day, an annual occasion that we use to underline the importance of REAL vanilla, and those who grow it, to the planet and its people.

“On International Real Vanilla Day, we reach out to LittlePodders all over the world and thank them for helping us to support the farming communities in the Equatorial regions.

“This October, we wanted to make it easier to communicate with our customers, no matter their location or language. To do this, we have made our website multilingual!”

LittlePod’s website is now available in 20 languages – including Japanese, German, Spanish, French, Arabic, Hindi and Indonesian.

It has proved useful already, with Janet having travelled to Japan to celebrate International Real Vanilla Day 2025 at the renowned Barakura English Garden in Tateshina, before meeting with officials at the British Embassy in Tokyo.

Janet is also visiting customers and contacts in Canada, Australia and Singapore during her trip, underlining that her company’s Campaign for Real Vanilla is a truly global affair.

“I am so excited to be catching up with our international LittlePodders this month,” she added. “No matter where in the world you may be, your support is crucial to our Campaign for Real Vanilla and I’m delighted to say that LittlePod speaks your language!”

Visit www.littlepod.co.uk

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 slowrotating 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 lownoise 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

Northern Ireland - Bringing World-Class 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

The Smart Switch: Why More Kitchens Are Moving to High Oleic Oils

In the heat of a professional kitchen, oil does a lot of heavy lifting. From deep-frying to dressings, it’s the invisible backbone of flavour, texture, and consistency. But not all oils are created equal — and many chefs are now quietly making a change that’s transforming both their food and their bottom line.

High Oleic Sunflower Oil (HOSO) is emerging as the smarter choice for busy kitchens. Its unique composition means it stays liquid at room temperature — so it’s easy to work with, whether you’re portioning for prep or blending for sauces. It’s also naturally high in monounsaturated fats, supporting a healthier approach to frying and cooking without compromising on flavour.

down. The result? Less frequent oil changes, consistent food quality, and measurable savings on kitchen costs — all while reducing waste. Sustainability-minded caterers are also taking note. Sourced from crops grown with lower environmental impact and processed without the need for tropical cultivation, HOSO offers a cleaner, more responsible alternative for modern operations that value traceability and stewardship.

For professional kitchens striving for better performance, better food, and better value — it’s time to think high oleic.

Where HOSO truly shines, however, is in efficiency and longevity. Thanks to its exceptional resistance to oxidation, it can withstand high temperatures and prolonged use without breaking

To learn more or find your nearest distributor, contact FlavOil today.

See the advert below for details or visit https://flavoil.co.uk/

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

Pizza Cheese in 2026: Innovation, Sustainability & Culinary Creativity in UK Kitchens

In 2026, cheese will no longer be just a topping - it’s a strategic ingredient transforming the UK’s out-of-home dining landscape. From gastropubs to quick-service counters, chefs are leveraging cheese to drive culinary innovation, enhance flavour profiles, and streamline kitchen operations.

CONSUMER TASTES ARE EVOLVING RAPIDLY.

With nearly 60% of UK diners eating out weekly and over 90% saying it remains within budget, there’s a growing appetite for gourmet experiences and health-conscious choices. Cheese is at the heart of this shift.

Flavour-forward blends like chilli mozzarella, truffle cheddar, and jalapeño-infused mixes are gaining tractionespecially in premium formats such as Neapolitan and Detroit-style pizzas. These bold combinations offer chefs a way to differentiate menus and delight customers.

FUNCTIONALITY IS KEY.

Pre-shredded blends and varied grates improve melt, stretch, and consistency - saving prep time and reducing waste. Ingredient-inclusive cheeses provide flavourful, high-performance solutions during busy service periods.

HEALTH IS FIRMLY ON THE MENU.

High-protein options like Eatlean Protein Cheese (with 37% protein) meet GLP-1 and HFSS guidelines, helping operators cater to nutrition-focused diners without compromising on taste or texture.

VISUAL APPEAL MATTERS MORE THAN EVER.

Stuffed pizza crusts are also evolving with bold flavours like Tex Mex Chilli and Garlic & Herb. Novelty-shaped cheeses - hearts, stars, festive trees -add a playful, shareable touch that resonates with the TikTok generation. SUSTAINABILITY IS NON-NEGOTIABLE.

At Joseph Heler Cheese, we’re proud to lead the way in responsible production—using Red Tractor-certified milk, harnessing solar energy, and actively reducing emissions. With 70% of consumers prioritising sustainability, our practices help partners meet growing demand for ethical sourcing.

Cheese in 2026 is about creativity, functionality, and flavour. Let’s shape the future of pizza together.

To explore new cheese solutions or discuss your menu needs, contact: Richard Thorpe richard@eatlean.com

Soju Accelerates UK Growth as Demand Surges Beyond Asian Market

JINRO, the world’s best-selling spirit and a leading soju brand, is experiencing exceptional growth in the UK, driven by the rising popularity of Korean culture and HiteJinro’s sustained investment in marketing over the past seven years.

Traditionally, JINRO’s UK sales were concentrated within the Asian consumer market. However, this has shifted dramatically. Today, 77% of JINRO sales come from local, non-Asian consumers, compared to just 30% in 2015, reflecting a significant broadening of appeal and rapid market penetration.

“We are incredibly proud of the growth JINRO has achieved within the UK mainstream market,” says Kyungsun Choi, Manager of the European & African Market Sales Team. “What began as a product found only in specialist Asian retailers, restaurants, and bars can now be enjoyed by consumers across the UK through major retailers including Morrisons, Sainsbury’s, Tesco, and Costco.”

HiteJinro’s UK strategy has combined retail expansion with high-profile cultural partnerships to drive awareness and brand affinity. JINRO has been a proud sponsor of the All Points East festival in East London for three years and has recently partnered with Taste of London, with plans to return in 2026. Ongoing collabora-

tions with UK restaurants, bars, cultural organisations, and universities have helped build strong connections with consumers while supporting the broader Korean cultural wave.

Looking ahead to 2025/2026, JINRO will continue to expand its presence in the UK, with a focus on increasing listings with mainstream national retailers, strengthening on-trade partnerships across bars, restaurants, and hospitality venues, and maintaining consumer-facing activations to deepen brand engagement.

JINRO works closely with its UK marketing partner, specialist drinks agency Fourteen Ten, which manages warehousing and distribution to ensure reliable stock flow for marketing activations and coordinates logistics through JINRO’s key distributors for both on-trade and off-trade channels.

JINRO actively welcomes enquiries from buyers, distributors, and partners interested in introducing this iconic Korean spirit to their customers or collaborating on marketing activations.

For enquiries, please contact: jinro@fourteenten.com

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.

Premium Spirits, Cocktails and Mixers

Perfectly Port: A Festive Favourite with Staying Power

As the festive season approaches, Port remains a staple on many drinks lists. Its rich, warming character makes it a natural partner for winter menus and celebratory moments. But beyond the traditional cheese board pairing, Port offers hospitality venues a chance to diversify their offering with a product that is steeped in heritage and increasingly versatile.

For venues looking to offer a classic serve, a Fine Ruby Port such as that from Vista Alegre is a reliable choice. With its vibrant red fruit and smooth finish, it is ideal served by the glass or paired with rich desserts. For something with a little more depth, a Tawny Port - aged in oak for a softer, nuttier profile - offers a refined alternative, particularly when paired with festive treats like mince pies or fruitcake.

Operators might also consider a Late Bottled Vintage (LBV) Port for a premium upsell. Unfiltered and full-bodied, LBV Ports like Vista Alegre’s 2015 vintage offer structure and complexity, making them a great match for blue cheese or dark chocolate.

Port also lends itself well to creative serves. Try a White Port with tonic and citrus for a refreshing aperitif, or use Pink Port as a base for winter cocktails.

Winter Fruit Bramble

- A pour of Pink Port

- Combination of winter fruits (Blackberries, blueberries, redcurrants, blackcurrants, etc etc)

- lime wedges

- crushed ice

Muddle the fruit and lime wedges. Top the glass with ice and pour pink port to top

Rosé Port Martini

Make Cocktails That Sleigh...

With party season just around the corner, those extra touches behind the bar can turn a good night into a great one.

With Flavour Blaster, it’s easy to give guests that festive wow moment without slowing service down.

Match the scent to the season.

Think mint, chocolate, ginger, nutmeg — and over 20 other aromas to play with. A warm spiced cloud floating over a cocktail doesn’t just look good; it sets the tone before the first sip.

Flavour Blaster is designed to make life simple for the whole team. No faff. No complicated setup. Just a quick trigger pull to turn a regular serve into something people want to film, share and talk about.

From Christmas cocktails to New Year’s Eve specials, it’s the easy way to add a bit of theatre to every serve and keep the good vibes flowing all season long.

Flavour Blaster UK — match the scent to the season and make every serve unforgettable. Learn more at www.flavourblaster.com

Serve in a chilled martini glass. In a cocktail shaker combine: • 2 measures Rosé Port • 1 measure gin

Strain and pour into a chilled cocktail glass

Add your own house twist by experimenting with white or ruby ports, or adding a dash of cranberry, rum or even mescal

With strong margin potential and a growing interest in fortified wines, Port deserves a place on every festive drinks list. For more information, contact sales@lanchesterwines.co.uk

Penderyn Bad Wolf

Penderyn Bad Wolf, Icons of Wales #13, is a 10year-old whisky fully matured in old Tawny Port pipes, which have previously held port wine for around 60 years.

Penderyn ‘Bad Wolf’, number 13 in Penderyn's Icons of Wales series, is a brand-new bottling and celebration of contemporary modern arts in Wales and a collaboration with leading production company Bad Wolf in Cardiff. Penderyn is delighted to be able to celebrate the 10th anniversary of Bad Wolf with the release of this 10-yearold bottle of single malt Welsh whisky.

The companies have collaborated to produce a premium bottling, and the whisky was personally chosen from the Penderyn warehouse by Bad Wolf Chief Executive Officer Jane Tranter and her team.

Jane Tranter, CEO and Co-

Founder of Bad Wolf Studios, said: “There is something characteristically bad ass and unexpected in marking our 10th year of Bad Wolf by having a whisky in our name. I love the idea that while we have been producing hundreds of hours of drama in Wolf Studios Wales, in parallel this ten-year-old whisky has been quietly biding its time, maturing until ready to be appreciated. Great things come to those who wait."

Stephen Davies, Penderyn CEO, said: “This is one of the most exciting bottlings we have ever done. Bad Wolf has brought huge creativity to Wales and to the capital city of Cardiff, and through the medium of contemporary arts has been telling fantastic stories over the last 10 years. It seems fitting to dedicate a 10-year single malt to the company’s 10-year anniversary and raise a toast to many more years of success to come.”

“Tell them stories. They need the truth you must tell them true stories, and everything will be well, just tell them stories.”

Philip Pullman

www.penderyn.wales

Cleaning and Hygiene

Cleaning Standards: The Make-or-Break Factor for Hospitality Success

As the festive season approaches and winter bugs proliferate, maintaining impeccable hygiene standards has never been more critical for the UK's hospitality sector

The countdown to Christmas has begun, and for licensed premises across the country, the next few months represent the most lucrative period of the year. Yet alongside the promise of packed bars and fully booked restaurants comes an uncomfortable truth: a single adverse hygiene review could unravel months of hard work in a matter of hours.

THE SOCIAL MEDIA COURTROOM

Today's hospitality operators face scrutiny that would have been unimaginable a generation ago. Every customer carries a publishing platform in their pocket, and they're not afraid to use it. A sticky table, grimy glassware, or questionable toilet facilities can be photographed, captioned, and shared with thousands before the shift manager has even noticed the complaint.

The court of public opinion sits in permanent session, and its verdict is swift and merciless. A single viral post highlighting poor hygiene standards can devastate a venue's reputation, particularly during the critical festive trading period when customer confidence is paramount.

THE WINTER BUG SEASON

As we enter the season of colds, flu, and norovirus outbreaks, the importance of robust cleaning protocols intensifies. Winter bugs spread rapidly in crowded, warm environments – precisely the conditions that define a busy hospitality venue during the festive period.

The potential consequences extend beyond individual illness. An outbreak

traced back to a pub, bar, or restaurant can trigger temporary closure, environmental health investigations, and lasting reputational damage. The financial impact during peak trading weeks could be catastrophic. A comprehensive cleaning programme requires more than good intentions. It demands structure, consistency, and accountability.

INVEST IN QUALITY

Professional-grade cleaning products and equipment deliver better results than budget alternatives. The cost differential pales compared to the potential losses from an outbreak or negative publicity. Similarly, ensure adequate supplies are always available – running out of essential cleaning materials during a busy shift is unacceptable.

Customers need to see cleanliness, not just experience it. Regular visible cleaning during service hours reassures guests that hygiene is a priority. Staff wiping down surfaces, changing service items, and maintaining spotless facilities sends a powerful message.

Consider the customer journey through your venue. What do they touch? What do they see? Menus, condiment bottles, toilet facilities, glassware – every element contributes to their overall impression. A beautifully presented meal served on a table with sticky residue from previous diners creates cognitive dissonance that undermines the entire experience.

As party bookings fill the diary and walk-in trade increases, the temptation to cut corners grows. Pressure mounts, staff are stretched, and maintaining standards becomes challenging. This is precisely when discipline matters most.

Choosing Washroom Equipment & Minimising Costs

Providing customers with attractive and properly equipped washrooms is essential for an organisation’s image and, of course, for legal compliance. Often however, the costs of maintaining those facilities can far exceed the costs of installing them.

Typically, the biggest expenses are associated with consumables: the ongoing costs of the soaps, paper towels and toilet tissue used in washroom dispensers and equally, the time and labour costs associated with checking and replenishing them.

Consequently it is often helpful to choose larger-capacity dispensers. They will reduce the need for regular intervention and, importantly, help to ensure that guests don’t find them empty when they need them.

In high-use environments, damage and breakdowns can be costly too, so it makes sense to choose well-constructed dispensers made of robust materials. Stainless steel is an excellent choice; it resists accidental damage, wear and corrosion, it’s also hygienic and easy to clean,

Behind-the-mirror systems are an especially durable option. With all the working elements set behind a mirror, dispensers aren’t subject to accidental knocks and scratches and they stay well-protected against tampering and vandalism.

Such systems may cost more initially, but they should greatly outlast less sturdy alternatives and by requiring less

A negative hygiene review in early December doesn't just impact that day's trade – it poisons the well for the entire festive period. Customers planning office parties or family gatherings will think twice about booking a venue with recent hygiene complaints. The financial consequences multiply rapidly.

Meeting Food Standards Agency requirements and environmental health standards represents the minimum threshold, not the aspiration. Truly successful operators recognise that exceptional cleanliness differentiates them from competitors and builds customer loyalty.

In an era where customers can access Food Hygiene Rating Scheme scores instantly on their smartphones, anything less than a five-star rating raises questions. But beyond the official ratings, the subjective experience matters enormously. Venues that feel clean, smell fresh, and demonstrate attention to detail earn customer advocacy that no advertising campaign can buy.

Establishing a rigorous cleaning regime requires initial investment in time, money, and effort. The temptation to economise is understandable, particularly when margins are tight. But the long-term cost of inadequate hygiene vastly exceeds the expense of maintaining high standards.

A strong reputation for cleanliness takes years to build and minutes to destroy. In the social media age, with winter bugs circulating and the crucial festive trading period approaching, operators who prioritise hygiene protect not just their customers' health, but their business's future.

The question isn't whether you can afford to implement comprehensive cleaning protocols. It's whether you can afford not to.

maintenance and fewer repairs and replacements, they should incur substantially lower costs overall.

Good washroom equipment can also make an important contribution to the customer experience. Guests will be quick to notice poorly equipped or badly maintained facilities; the condition of the washroom can say a lot about a business. Specifying more reliable washroom equipment will make an important difference, but stainless-steel products offer another attractive feature: they can be produced in a variety of styles and finishes – brushed, painted and lacquered – to match existing corporate branding.

Finally, many businesses are keen to promote sustainability and here, stainless steel dispensers afford another benefit. Made from 60% recycled content, they can be fully recycled at the end of their long working lives. Moreover, Dudley Industries’ products are made in a factory using 100% renewable energy, so their carbon impacts are further reduced. For added peace of mind, they are also supported by up to 10

warranty. For further information see the advert on this page.

Cleaning and Hygiene

Only 1 In 5 Washrooms Meet Hygiene Cleanliness Expectations in the UK, New Tork Survey Finds

Tork, an Essity brand and the global leader in professional hygiene, announces findings of a global Insight Survey of end users and cleaning staff that explored attitudes toward hygiene in washrooms. Tork continues to push for inclusive hygiene by identifying barriers that prevent people from comfortably meeting their needs in public washrooms and the resulting impact on businesses.

Significant societal shifts have taken place with regards to awareness and accommodation of individual physical circumstances and conditions in washrooms in public spaces and the workplace. Changing places are more commonly seen in shopping centres and disabled toilet cubicles are incorporated into the design of public washrooms, signposted by the wheelchair sign. However, globally 95% of people who report physical or cognitive conditions are not in a wheelchair.

The global Tork Insight Survey reveals that many needs remain unrecognised in washroom design and maintenance. In fact, globally, 1 in 2 people are likely to face barriers to hygiene in washrooms meaning there is a disconnect between their capabilities or needs and the washroom environment. 33% of those who report a physical or cognitive condition have skin sensitivity, 29% have anxiety and 22% have rheumatism. Such sensory sensitivities, cognitive conditions or paruresis (shy bladder) can result in people refraining from using washrooms or being

Drawing similarities with the global view that 1 in 5 washrooms do not meet hygiene cleanliness expectations, 24% of people surveyed in the UK cite ‘unhygienic’ as a reason for never using or having avoided a washroom, and 50% say they have not used a washroom at a venue even though they needed to. Overall, in line with disappointing global survey stats, 83% of end users surveyed in the UK are concerned about hygiene

• 30% have spent less time at a venue because of the state of the washroom

• 17% have avoided eating and drinking at a venue

• 10% have told their friends to avoid the location and 7% have left a poor online review

• 18% of people have made a complaint to staff or workplace management about poor washroom experiences

• 15% worked from home more than they otherwise would, because of poor washrooms at work, hindering compliance with return to office policies

able to fully meet their needs in the washroom.

In the UK, 17% of those who report a physical condition suffer from a skin sensitivity such as eczema, which can be aggravated by harsh soaps, and 12% are challenged by arthritis or suffer from chronic pain, which can make using toilet paper and accessing soap from dispensers difficult.

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,

To learn more about how inclusive hygiene can improve your business please visit:

www.torkglobal.com/gb/en/about/inclusive-hygiene

Tork Insight Survey 2025, conducted in US, UK, Germany, France, Mexico, Canada, Australia, Spain, Sweden, Netherlands and Poland among 11,500 people from the general public and 1,000 cleaning staff.

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 longterm 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

Pazco Introduces A Lasting Solution In The Fight Against Mould

The combination of damp winters, humid summers and building stock with outdated insulation and ventilation has made tackling mould an increasing challenge for the hospitality industry. Beyond being unhealthy and unpleasant, mould is costly, difficult to tackle and increasingly subject to regulation. The gravity of this situation is underlined by the introduction of Awaab’s Law this October, which will impose strict timeframes on social housing landlords to investigate and repair reports of damp and mould.

To help address the issue, Pazco has introduced Inducoat Fungi to the UK market - a proven, one-coat, 24-hour anti-mould solution from Dutch surface hygiene specialists Inducoat. Inducoat Fungi provides up to five years of mould protection, reducing maintenance and, in turn, saving time, labour and material costs. The system is highly effective on a wide variety of surfaces from walls to ceilings and even woodwork, making it the ideal choice for the hospitality sector.

Inducoat Fungi works by harnessing next-generation technology to actively combat

mould. The paint’s advanced formula bonds a powerful blend of biocides directly to its molecules during production, ensuring a slow and sustained release that provides extended protection against mould regrowth. The specialist engineering techniques employed in its production minimise leaching, meaning that Inducoat Fungi maintains its effectiveness far longer than other mould-resistant paints.

Inducoat Fungi is the only anti-mould coatings manufacturer to receive a CTGB number accreditation from the Dutch Authorisation Board. The paint is also tested to the highest European standard for antifungal coatings (EN15457).

Bobby Hall, Director at Pazco, comments: “Mould is more than just a maintenance issue – it’s a reputational and regulatory risk for the hospitality sector. Inducoat Fungi gives operators peace of mind by delivering proven, long-lasting protection, creating a better guest experience and saving time and money on maintenance.”

For further information, please visit www.pazco.co.uk

Clean Smarter, Not Harder: SMARTPOWER™ Mini and ReadyDose™ Deliver Simplicity and Safety for Care and Hospitality

In care homes, clinics, and hospitality settings, where hygiene is non-negotiable and space is at a premium, two innovations are redefining how cleaning gets done: SMARTPOWER™ Mini and ReadyDose™.

The SMARTPOWER™ Mini is a compact, solid detergent and rinse system designed for undercounter dishwashers. It delivers up to 150 washes per refill, with no leaks, no mess, and no need for tools during installation. Its passive dispensing system ensures consistent results while reducing packaging waste by up to 93% and cutting CO2 emissions by over 70% compared to traditional liquids. It’s a win for safety, sustainability, and simplicity—especially in environments where staff turnover is high and training time is limited.

Complementing this is ReadyDose™, a tablet-based cleaning programme that’s perfect for small-footprint sites with limited access to water lines or space for dispensers. Whether it’s a care home kitchenette or a

boutique hotel bar, ReadyDose™ offers a professionalgrade clean with a straightforward, no-fuss routine. Each tablet is pre-measured, eliminating dosing errors and reducing chemical exposure for staff. It’s ideal for locations where safety, speed, and ease of use are paramount.

Together, SMARTPOWER™ Mini and ReadyDose™ empowers customers to streamline operations, reduce environmental impact, and maintain the highest hygiene standards.

To learn more or request a demo, contact your Ecolab representative today or visit the SMARTPOWER Mini homepage or ReadyDose homepage to discover more and register your interest in a free trial.

Because when it comes to cleaning, small innovations can make a big difference.

https://en-uk.ecolab.com/

Legionella Risk Remains High as Hospitality Prepares for Seasonal Rush

Hoteliers and hospitality operators are being urged to prioritise Legionella safety as the sector prepares for the busy seasonal rush.

Cases of Legionnaires’ disease - a potentially fatal lung infection caused by inhaling water droplets containing Legionella bacteria - have reached record levels, with 604 cases reported in England and Wales in 2023, up from 488 in 2017.1

Legionella thrives in stagnant water - particularly in temperatures between 20°C and 45°C - common in unused or little-used water systems. The risk is particularly high in hotels and hospitality venues that may have been vacant or experienced intermittent use during the off-season ahead of the seasonal rush.

With this, Hydrosense, the UK’s leading authority in rapid Legionella testing technology, is urging the sector to pay due diligence to Legionella risk when preparing for the festivities.

“As bookings ramp up for the busy festive season, hoteliers and the like mustn’t overlook the importance of ensuring a robust approach to water safety,” said Greg Rankin, CEO at Hydrosense. “Legionella bacteria can build up quickly in stagnant or underused systems, especially during warmer months - creating the perfect conditions for bacteria to grow. Taking action now - flushing systems, checking temperatures, carrying out risk assessments to incorporate rapid Legionella testing, can make a big difference in keeping guests safer and establishments compliant.”

Under UK health and safety law, all property owners and duty holders are responsible for identifying and controlling the risk of exposure to Legionella, including hoteliers, caterers and hospitality providers.

Along with regular maintenance, frequent flushing, and risk assessments, Hydrosense asserts there is also a clear case to incorporate regular rapid Legionella testing – which can detect Legionella in just 25 minutes – as part of any water safety regime.

“With Legionella cases on the rise, prevention is far easier - and far less costly - than managing an outbreak,” Rankin adds. “Rapid testing as part of peak-season preparations gives hospitality operators peace of mind, safeguarding both guests and reputation.”

For further information, visit Hydrosense: https://hydrosense-legionella.com/

Hospitality Technology

Tipping Point: A Crisis of Confidence in UK Restaurants

A year after the much-heralded Allocation of Tips Act 2023 came into force, a new study by URocked, a leading digital tipping platform, reveals a troubling truth: consumer trust in how UK restaurants handle tips remains woefully low. Despite the law's clear mandate, a staggering 54% of consumers doubt that restaurants are passing on 100% of tips to staff.

This crisis of confidence isn't unfounded. The research, conducted in September 2025, exposes significant gaps in the legislation's implementation, which became law in October 2024. A quarter of employers admit to making no changes since the law's introduction, and 24% of restaurant staff report no shift in their employers' tipping practices. While 20% of staff claim to have received more tips, a concerning 23% report receiving fewer.

A critical issue is the widespread misunderstanding of the law itself. While 53% of decision-makers correctly identify the requirement for 100% pass-through, a substantial 45% still believe that deductions, exemptions, or discretionary distribution are permissible. This confusion trickles down to staff, with 14% suspecting their employer isn't complying. Alarmingly, some decision-makers mistakenly believe the law only applies to full-time staff (21%), that policies printed on receipts offer flexibility (15%), or that admin fees can still be deducted (9%).

This lack of transparency and understanding is not just impacting staff morale and earnings; it's also stifling a significant opportunity for increased customer tipping. A striking 60% of staff believe customers would be more inclined to tip if they had better confidence in the restaurant’s distribution process. This is particularly crucial given that 65% rely on tips / service charge to some degree.

As David Dillon, CEO of URocked, rightly comments, "While nearly nine out of ten respondents say the new law has made things fairer for staff, our research shows there's still work to be done in building consumer trust and ensuring universal employer compliance."

The onus is now on the industry to bridge this trust deficit. Transparency in tipping practices and robust education for both employers and consumers are not just desirable, but essential to restoring confidence and ensuring that the spirit of the Allocation of Tips Act is truly upheld. Without these measures, both staff and customers will continue to question the fairness of a law that’s designed to protect them.

Tipping platforms like URocked can help bring in much needed transparency. To find out more about URocked and to access all the findings from the tipping survey, click here. https://urocked.com/blog/tips-act-one-year-later/

Less Admin, Fewer Errors, More Time With Customers

Hotels and Pubs run best when F&B purchasing is seamless, transparent and reliable. The great adage ‘the right tool for the job’ is very apt when we think about the needs of Chef’s, cooks and gastro imagineers.

AUTOMATED

INVOICING

AND ACCOUNTS

PAYABLE

If you’re still manually entering paper, PDF and emailed invoices it’s time to stop wasting your valuable time and put in a system that’s made to do it for you. Get your invoices coded, approved and sent to AP for payment without manual errors.

ORDER IN ONE GO

Stop going to each supplier site, calling, emailing and order from multiple suppliers in one go – modern systems are so much better at solving those fragmented ordering process challenges so get back control of

your purchasing.

REMOVE SUPPLIER ADMINISTRATION

Buying tools with flexible and more importantly supplier centric portals helps ensure you’re reaping the benefits of engaged supplier networks. Comprehensive product information, descriptions, images all ensuring supplier products are beautifully represented to your teams improves visibility, makes purchasing faster and more informed.

When suppliers are empowered and supported by both your team, the tools you use to engage with them and their customer service teams you get tighter supplier relationships, transparency and trust and happy chefs - making delicious food that your guests will rave about.

PurchasePlus is for any organisation drowning in manual procurement and invoicing. Simple, modern way to buy, manage suppliers and process invoices automatically. www.purchaseplus.com

Benefits of Keeping Bar

Tabs with CardsSafe

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

DETER DINE AND DASH

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

CARDSSAFE IS AFFORDABLE

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

QUICK & EASY TO USE

The system is super easy to use and requires 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.

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

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

Kitchen Equipment and Fit Out

Duo Pump Systems - The Advantages for Commercial Kitchen Users

For large commercial kitchens without gravity drainage a reliable pumping system is essential to ensure service is not interrupted. A pump failure when the kitchen is busy can be extremely financially challenging.

Selecting a reliable and proven waste water pumping system such as the DrainMajor Duo or DrainKing, fitted with Jung Pumpen pumps, from commercial kitchen experts Pump Technology Ltd is often the kitchen designers first choice to mitigate against such a problem.

Discussing an installation with the application team at Pump Technology Ltd is a fast and worthwhile process. They will select the right size pumping system for the number of sinks and appliances required, taking into consideration factors in the site which users might not have been considered when first thinking about pumps.

Often a dual pump, duty standby configuration will provide the solution. Not only will this offer a backup if one pump fails, but it will easily also serve a number of sinks and appliances such as dishwasher, pasta boilers etc.

This type of unit can be an extremely cost effective and efficient alternative to buying and installing multiple pumping systems.

The Pump Technology Ltd DrainMajor Duo and DrainKing are both twin pumping systems offering duty standby pumping protection. The choice will be based on a number of factors. The DrainMajor Duo has a rectangular footprint and the DrainKing a square one.

The Drainmajor Duo features two separate tanks, with each pump operating independently servicing different sinks and appliances. If one pump should fail, the liquid level will rise and flow through into the other tank. That pump will then also act as the standby pump. This configuration avoids the need for a control panel.

The DrainKing comes with two pumps in a common tank. It’s control panel swaps over the duty pump every pumping cycle. The benefit of this is

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.

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.

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

Call: 01926 887167, visit: www.caterquipventilation.co.uk, email: info@caterquipventilation.co.uk

that each pump operates for a shorter time and pump life is increased.

Both systems are fitted with a high-level alarm, allowing operators to know when a maintenance engineer is required even though they might not notice since there is no disruption to service.

The alarms also have volt free connections so they can be connected to a BMS system.

Contacting the Pump Technology Ltd team is simple and fast and allows customers to benefit from their knowledge to specify the best pumping solutions for any commercial kitchen.

Ventilating Commercial

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.

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 perfor-

mances from 0.10m3/sec to 2.97m3/sec.

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

The “STR/MOS” are continuous running in temperatures of up to 80ºC and can be installed internally and externally. There are two sizes, each with two motor ratings giving performances of between 2.00 m³/sec to 7.45 m³/sec. The “STR/MOS” are versatile with seven spigot options which can be set at installation. Air Vent Technology can design custom ventilation systems using these high-temperature fans to ensure optimal performance for any situation.

Tel: +44(0)1264 356415

Email: sales@airventtechnology.co.uk

Web: www.airventtechnology.co.uk

Kitchen Equipment and Fit Out

Kitchen Clearance UK Limited

At Kitchen Clearance UK, we specialise in supplying top-quality refurbished and B-grade commercial catering equipment from some of the industry’s most trusted brands, including Rational, Lincat, Merrychef, Maidaid, Falcon, Foster, Blue Seal, and many more.

We carefully source only the best pre-owned commercial catering equipment, ensuring that each piece is fully refurbished to a high standard and rigorously tested by our expert engineers. All equipment can be viewed if required to see it working and see the quality of the item. We also supply B-grade catering equipment — items that may have minor cosmetic imperfections or have been used for

As a green business, we are dedicated to reducing waste in the catering industry by giving high-quality equipment a second life. Before disposing of any catering equipment, reach out to us, it’s not only better for your finances but also for the environment.

Tel: 07790 612911 Email: kitchenclearanceuk@gmail.com www.kitchenclearanceuk.co.uk

Modular Cooklines from Blue Seal

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

Kitchen Equipment and Fit Out

Do More with Less in Your Kitchen

Rising costs, staff shortages, and shifting customer demands mean kitchen operators need to do more with less. And that’s where Alto-Shaam comes in.

Our pioneering Vector and Converge multi-cook ovens are transforming kitchen operations – giving you up to four ovens in one compact unit.

• Cook multiple food items – from meat, fish, cookies and cakes – at the same time with zero flavour transfer

• Deliver the highest quality and most consistent cooking results

• Control and update food menus anytime, anywhere with our ChefLinc® cloud-based management

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.

• Choose from stackable, waterless, ventless, and self-cleaning options to fit your kitchen requirements

Save space. Reduce labour. Cut costs. All without compromising on quality.

Discover Alto-Shaam's multi-cook oven range at www.alto-shaam.com or contact James Olbort, Alto-Shaam's UK Commercial Leader, directly at jameso@alto-shaam.com.

Fof further information, please see the full page advertisement on the back cover of this issue.

“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 the facing page for further information.

Real Grease Management — Not Automatic Guesswork

For 33 years, Aluline has solved the hygiene and compliance challenges that “automatic” boxes promise—but rarely deliver. We design, manufacture, install, and maintain stainless-steel grease traps and biological dosing systems (no enzymes, no gimmicks) that keep commercial kitchens flowing, odour-free, and fully compliant across the UK.

Every site is different. That’s why our engineers size and configure each trap to your actual volumes and fixtures, then pair it with biological dosing—naturally occurring bacteria that digest fats, oils, and grease (FOG) at source without pushing grease downstream. The result is less scraping, fewer callouts, and stable effluent quality that satisfies landlords, water companies, and environmental teams. Because we build what we install, our units are robust, serviceable, and built to last—from compact under-sink separators to heavy-duty, in-ground interceptors

• 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,

for high-throughput sites. And with UK-wide maintenance plans, alarm options, and clear service records, we help operators prove compliance and avoid costly disruption.

If kitchen hygiene is mission-critical, don’t gamble on small plastic “automatic” gadgets and enzyme quick fixes. Choose the team that’s been on-site, in kitchens, and under sinks for over three decades—Aluline: engineered solutions, expert installation, and lifetime support.

Aluline — Design. Manufacture. Install. Maintain. Comply. www.alulinegreasetraps.com | enquiry@alulinegroup.com | 01928 563 532

|

Fridge Seals Direct

cover a better way to do business. We are here to help you.

www.fridgesealsdirect.co.uk

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, highefficiency speed ovens, and durable convection ovens, alldesigned to keep your kitchen operating at peak performance.

Explore cuttingedge features, energyefficient designs, and trusted engineering – all in one place. From compact units for smaller kitchens to heavy-duty systems for largescale 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 Fof

Kitchen Equipment and Fit Out

Williams’ New Jade Counters Offer ‘Best In Class’ Energy Efficiency

The new versions of Williams top of the range Jade refrigerated counters are ‘best in class’ when it comes to energy efficiency. Although there are other refrigerated door counters with the same A+ grading, the Jade models have the lowest kWh figures on the market. They also have a smaller footprint, giving even greater versatility in installation, while the multiple options available mean that operators and designers can customise their counter so that it exactly fits their application.

less than its predecessor – it’s now just 1,338mm wide, compared to 1,400mm. Meanwhile the four-door JC4 is 98mm less, measuring 2,262mm. The depth, 700mm, and the height, 857mm, are the same for all three Jade models. Their ‘squeeze-ability’ is further enhanced by the fact that they can fit into the tightest spaces as they need no ventilation gaps at the back, top or side, thanks to their front breathing refrigeration system, which has a fully automated, air-cooled condensing unit.

The Jade counters have a variety of energy saving features and components. They include Willams’ updated CoolSmart controller, which monitors operation and internal temperature, minimising energy by only running the system when it’s required. Its sleek new capacitive touchscreen is highly sensitive and accurate, using clear visuals, including a bright white temperature display, to help staff check the operating status at a glance. Since it is IP55 rated, the screen is both water- and dust-proof.

The Jade counters use a natural refrigerant. As well as enhancing energy efficiency, this makes them a truly green choice, with low GWP and zero ODP. All Jade models offer premium performance, being tested to Climate Class 5 and capable of operating efficiently in ambient temperatures up to 43°C.

The Jade’s customisability is exceptional. Williams can offer a huge range of options so that the specifier can get exactly the counter they need for their precise application. They include raised pan holders and cut out wells to hold ingredients as a prep station; drawers instead of doors, in banks of either two or three; and a choice of counter height. Both refrigerated and freezer Jade counters are available in three sizes, two-, threeand four-door, with capacities of 317 litres, 469 litres and 622 litres respectively. All are designed to accommodate 1/1 GN shelves.

The Jade’s reduced footprint will help designers tasked with squeezing more productivity out of the kitchen. For example, the two-door JC2’s width is a full 62mm

The noise level output across all new Jade counter models is also significantly reduced compared to their predecessors, which is especially beneficial for open plan kitchens.

For example, standard refrigerator models such as the HJC3 have a noise level of just 50 dBA compared to 63dBA of the equivalent predecessor. A 13 dBA reduction in noise level means a noticeable decrease in perceived loudness, roughly equivalent to halving the perceived sound.

Meanwhile the superior usable capacity means that the two door counter can hold up to 186 litres, while the three door HJC3 can store 280 litres – significantly more than its market competitors.

The ‘easy grab’ full length door handle is both an attractive feature and a practical one, since it makes opening the counter easy with one hand. Indeed, the Jade’s design is all about making life easier for the chef. For example, its durable construction ensures it can stand up to the toughest kitchen environment, while shelving and racking is easy to remove for cleaning. Meanwhile the Jade is also a good looking model, as suitable for front of house as for the kitchen.

List prices for the new Jade counters are the same as for their predecessors, starting at £4,370 for the JC2 refrigerator.

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

Outdoor Spaces

Save Now On Outdoor Furniture You Can Use All Year

Your venue’s outdoor furniture may be packed away until warmer days return, but if some of it isn’t fit to see out another summer, why not take advantage of the great offers currently available on our contract grade outdoor furniture? As well as taking the opportunity to save now, don’t forget there’s no need to store it away for next year as these stylish and versatile tables and chairs can also be used inside your venue!

The Alma Aluminium Table currently has 15% off both the square and round versions. Rust and water resistant when used outside, its stylish modern design means it’s just as at home inside cafés, bars and conservatories. If you prefer a wooden table top, take a look at the Capra Table. Again available with a square or round tabletop, its weather-resistant aluminium base and attractive synthetic teak top makes it a solid option, both indoors and out.

These tables look fantastic paired with most chairs, but they work

particularly well with our bestselling Monaco Stacking Chair, which again is built for the great outdoors, but looks just as good in an indoor setting. Don’t miss the chance to snap it up for 10% off it in aluminium, wood effect, or eye-catching green or red wicker.

Our ever popular Plaza Chair is also available with 10% off for a limited time, both as a side chair and an arm chair. Made from rust-resistant steel frames and goes-with-anything synthetic black rattan, this chair looks great indoors following a summer in your outdoor seating area. And just like all our stacking chairs, its lightweight frame means it’s easy to store when not in use.

Call our experts on 0116 286 4911 or email sales@trentfurniture.co.uk to take advantage of these great deals.

See the advert on this page for other offers.

AEL Outdoor Solutions: Outdoor Spaces That Keep Customers Coming Back

20 YEARS SUPPORTING THE UK LICENSED & CATERING TRADE

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.

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 high-quality 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 wooden

Outdoor Spaces

Embracing the Elements: The Year-Round Outdoor Dining Revolution

As autumn's golden leaves begin to fall and winter's chill approaches, the UK hospitality sector faces a question that would have seemed absurd a decade ago: how do we keep our outdoor spaces thriving through the colder months?

The transformation has been remarkable. British diners and drinkers have finally embraced what our continental neighbours have known for generations: there's something magical about dining al fresco, regardless of the weather. From Manchester to Margate, pavements and beer gardens that once lay dormant from October to March are now buzzing with activity throughout the year.

This cultural shift represents more than just changing consumer preferences. For operators, weatherproofed outdoor spaces have become a genuine revenue driver. Additional covers mean additional turnover, and with indoor capacity often stretched during peak periods, outdoor areas can significantly boost the bottom line. Many establishments report that well-appointed outdoor spaces can increase overall capacity by 30 to 50 percent during shoulder seasons, translating directly into enhanced profitability.

The numbers speak for themselves. Operators who have invested in quality outdoor infrastructure report extended trading hours, improved customer satisfaction, and crucially, a competitive edge in increasingly crowded markets. When customers can comfortably enjoy a pint or Sunday roast outside in November, they're more likely to choose your establishment over competitors still shuttering their terraces.

Today's hospitality supply market has evolved to meet this demand with sophisticated solutions. From sleek patio heaters and elegant fire pits to retractable awnings and stylish outdoor furniture built to withstand British weather, suppliers now offer comprehensive outdoor dining systems suitable for any establishment.

Café Culture - Pavement Profit

We

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

Whether you're running a traditional country pub or a contemporary urban restaurant, there are products designed to enhance your outdoor offering whilst complementing your brand aesthetic.

Quality outdoor heating, lighting, and shelter systems have become more affordable and energy-efficient, making year-round outdoor operation economically viable even with rising energy costs.

As we move into autumn, the message is clear: outdoor dining isn't just for summer anymore. The operators who recognise this and invest accordingly will find themselves well-positioned to capture additional revenue streams whilst meeting evolving customer expectations. The great British outdoor dining revolution is here to stay, and the only question is whether your establishment is ready to make the most of it.

Creating Smarter Outdoor Spaces with Gala Tent

For more than twenty-five years, Gala Tent has been helping Britain’s hospitality industry get more from its outdoor areas — from boutique hotels and wedding venues to bustling pub beer gardens and live-event spaces. Based in South Yorkshire, the award-winning manufacturer is the UK’s leading supplier of heavy-duty pop-up gazebos and commercial marquees, renowned for its commitment to quality, innovation, and long-term value.

As customer expectations evolve, outdoor dining and entertainment spaces are no longer seasonal luxuries but year-round essentials. Traditional marquees remain the classic choice for larger spaces, but the new generation of heavy-duty pop-up gazebos offers a faster, larger, and much more flexible alternative.

Gala Tent’s flagship Gala Shade Pro 60 is the largest and strongest pop-up gazebo in the country, available exclusively in 6m × 6m and 4m × 10m sizes — giving hospitality operators the same generous coverage as many marquees, but with setup measured in minutes rather than hours.

These aluminium-framed structures are designed for continuous commercial use, providing reliable

shelter for alfresco dining, functions, or bar service in any weather. Multiple units can be seamlessly linked to create elegant modular layouts, while optional branding, lighting, and heating accessories allow venues to tailor each space to their style and season.

By investing in professional-grade pop-ups, hotels, restaurants, and bars can extend capacity, host private events, and increase revenue without the labour or downtime that traditional marquees demand. Discover how Gala Tent can transform your out-

Williams Gives Aktar Islam “Complete Control” To Experiment

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.”

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 dryage 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

J&E Hall Cellar Coolers

Impress at Boom Battle Bars

J&E Hall cellar coolers are playing a significant supporting role as the popularity of the Boom Battle Bars entertainment chain gathers pace. While games such as axe-throwing, crazier golf and augmented reality darts are proving to be a major draw, quality food and drink also contribute to a formula with a multigenerational appeal.

The business opened its first venue in Norwich in December 2020 and has grown steadily since. Boom Battle Bars are a high-volume business serving a lot of draught refreshments, so quality cellar cooling is essential. Having a very good cooling system for the customer-facing area is critical to the experience that the customers expect.

Heat Recovery (HVAC) has installed J&E Hall cellar cooling equipment in a dozen venues so far. Coowner Mike Higginson says: "In mid-2020 I had a call from one of the Boom Battle Bar designers who I had done a lot of work for over the years –

presenting a great opportunity. We became involved in work at the Liverpool bar in late 2020 during lockdown and it all went on from there. We have installed J&E Hall cellar cooler equipment of varying sizes and specifications in a dozen venues so far. The units are good quality, easy to use and maintain. They are a very good product for the price range."

Ideal for beer cellars and other applications down to 4°C, J&E Hall’s complete range of cellar coolers provide a cost-effective and reliable solution to maintain specific temperatures required for beer and wine cellars.

Boom Battle Bars is the market leader in a new entertainment concept, competitive socialising, offering games including American shuffleboard, augmented reality darts and axe-throwing as well as conventional pool and beer pong.

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

Universal Dispense Systems Products and Services

With over 60 years experience of UK manufacturing for the beverage dispense industry, Universal Dispense Systems (UDS) have an unrivalled reputation in the design and manufacture of a large range of dispense fonts, taps and beverage dispense systems which are designed and manufactured in the UK and exported worldwide.

From the clean lines of the Eco Tube Font to the hand-crafted Artisan range of fonts, there is something to fit every theme and concept. If you require a bespoke font, we are able to create customer specific designs to meet your requirement and these are avail-

able in a full range of finishes and branding options.

Our range of fonts have been specifically designed and hand-crafted at our London based manufacturing facility to meet the ever-growing need for brands to stand out from the crowd. Reflecting the heritage of both established and craft beer brands along with providing stylish fonts that are at home in today`s marketplace.

Our range of stainless-steel taps are available in free flow or with flow control capabilities. All our taps are precision engineered using the highest quality materials and manufactured at our purpose-built engineering facility in London. Contact us here for more information or a quotation- sales@universaldispensesystems.com For further information see the advert on page 5.

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.

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.

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.”

“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.”

"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.

Eat My Logo

Based in Chorley, Lancashire the team at Eat My Logo Limited strive to make brands tasty. Every week they send tens of thousands of branded food items to business around the UK to help them promote their brand in a fun and tasty way.

With a wide range of products that include cakes and biscuits, confectionary and chocolate, there is plenty to choose from to meet the needs of your business.

Eat My Logo bake their own cake and biscuit

CLEAN Do The Workwear,

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.

ranges, many of which are decorated with high quality edible branding images, printed directly into fondant icing. Customers can buy the finished product or just the fondant toppers to add to their own decorations.

Their chocolatiers create delicious, branded chocolate bars and chocolate boxes using high quality couverture chocolate. These unique chocolate products are ideal hotel room favours, whether branded with an edible logo or a small pack of truffles.

A growing confectionary range offers a choice of traditional sweets, packed in small eco friendly bags that are branded with your own brand or logo. You can also choose from tubs, jars and tubes. With low minimum order quantities and competitive prices, they can offer a great range of products to add that extra special touch to your hospitality offering.

For 25% OFF YOUR FIRST ORDER, please register your details via the QR code. www.eatmylogo.co.uk

emlsales@eatmylogo.co.uk

01772 472 580 See the advert on page 7 for

So You Can Do The Work

over your contract, and ensure quality and care with every wash. Delivery is free, and there are no hidden charges; contracts even include repairs. Each item of clothing can be branded and tailored to the wearer with logos and embroidery. Their managed service prevents issues compiling when supplying your team with work clothes; a convenient locker valet service helps distribute and store uniforms, and they tackle minor repairs early to extend the service life of a uniform. Ultimately, this avoids costly replacements wherever possible as it reduces uniform losses, and uniforms only need replacing when a repair is not safe or cost-effective.

With 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

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

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

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 ondemand and self-priming for a simple start, the pumps have a max head between 50 and 54m and max flow rate from 3.6m³ up to 5m³.

SaniMHP is a 10-strong range of multi-stage surface pumps ideal for irrigation, rainwater use and water supply. From the 4-40 through to the 9-50 PC4 model offering max head ranges from 40m to 52m and max flow from 4m³ to 8.7m³, there is a model that will tackle pretty much every clean water movement requirement.

With 4 models in the range and max head capacities between 40 – 54m, the new Saniboost range is a domestic booster pump ideal for optimised and smooth water supply. Max flow from 3.6m³ to 5m³ ensures there is a model to increase and regulate the pressure of water collected in most sizes of domestic water tank and the units operate automatically and are particularly suited for low-flow consumption. A Saniboost includes a buffer tank that limits the frequent starts and stops of the pump to which reduces noise disturbances and wear on the product. Each model offers guaranteed service pressure on drip irrigation installations

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

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

Classic Favourites at Prices You'll Love

Looking to invest in new furniture for your venue ahead of the festive season? Now’s the time to act, because right now we have some fantastic discounts on some of our all-time bestsellers.

Thanks to its timeless style and contract-grade durability, the Sorrento Chair is a firm favourite for restaurants, bars, cafés and more. Currently available with 10% off most of the range, you can choose from chic upholstery to match your décor scheme or low maintenance faux leather in a choice of five colours.

The crowd-pleasing Washington Side Chair in three wooden finishes now has 10% off, and you can save 15% if you choose to add an upholstered seat pad in a vast choice of fabrics. For a more modern take on this classic design, opt for the Black

Metal Washington Chair which is available with 20% off for a limited time. And with a 10% reduction, you can also save on the Tall Black Washington Stool to pair with your poseur tables.

Need a lightweight stacking chair? The York Crossback Stacking Chair is a hugely popular choice as it offers stylish design with the benefit of easy storage. Choose from four wooden finishes with a fantastic 20% off.

When it comes to tables, nothing says classic design like a shaker style table, and with 10% off, now is the perfect time to update your tall tables with our Rectangular Shaker Poseur Table and Square Shaker Poseur Table. Choose from two solid rubberwood top sizes in light oak, dark oak or walnut to find the perfect finish for your space.

Don’t miss this opportunity to acquire these classic favourites for less. To find out more or to place an order, give our expert team a call on 0116 286 4911 or email sales@trentfurniture.co.uk

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 time-served 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

MST Auctioneers Ltd

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

Elevating Hospitality: Why Fitouts and Lifts Go Hand In Hand

In hospitality, design is about more than aesthetics –it’s about how spaces function. Fitouts and refits merge creativity and practicality to deliver spaces that reflect brand identity while ensuring operational efficiency. One often-overlooked element in this equation is the lift.

THE LIFT AS A SILENT AMBASSADOR

In a thoughtfully designed fitout, lifts enhance the guest journey:

Accessibility: Ensuring every guest, regardless of mobility, can move through the space with ease

Flow: Supporting smooth movement of guests and staff, especially during peak periods.

Experience: Modern lifts fit easily into refits with minimal disruption, offering whisper-quiet rides that reflect a brand’s premium feel.

Luxury venues may feature bespoke lift interiors, mirrored walls, soft lighting, even curated music, while boutique spaces offer compact and characterful designs to blend seamlessly into the aesthetic.

OPERATIONAL BACKBONE: THE WORKHORSE OF HOSPITALITY

Behind the scenes, service lifts work tirelessly. Microlift dumbwaiters, with their compact footprint, are ideal carrying food between floors. Larger trolley & goods lifts handle roll cages, trolleys, and pallets, forming the backbone of back-of-house operations. These systems enhance logistics, improve staff productivity, and meet Health & Safety and manual handling standards.

DESIGNING FOR THE FUTURE

Lift placement and performance can influence everything from guest satisfaction to staff efficiency.

Modern platform lifts and configurable dumbwaiters offer flexible installation options without the need for pits or shafts, ideal for refits and upgrades.

Aligning lift selection with building structure and scheduling installations during fitouts or refurbishments, ensures lifts can be integrated with minimal disruption and maximum impact. Once installed, safety and reliability are non-negotiable. Choose a lift provider that offers tailored installations, compliancefocused maintenance, rapid emergency response, and long-term service contracts, regardless of make or model.

LIFTS: A STRATEGIC ASSET

Lifts may not be the first feature guests mention in a glowing review, but their impact is undeniable. When thoughtfully integrated into a fitout, lifts elevate more than just people, they elevate the entire hospitality experience.

Let’s elevate your space. Stannah lifts do more than move—they make an impression.

www.stannahlifts.co.uk

Property and Professional

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

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

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. 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.

Property and Professional

Hotel & Pub Rescue : Options & Solutions for All Problems

We are a specialist company of top flight hospitality professionals that has all the necessary skills and experience to successfully attack and solve all the worrying issues that you are facing. We are here to support independent owners of Hotels, Pubs, Restaurants and Night Clubs (Leasehold & Freehold)

We arrange emergency finance at all levels for all reasons, we arrange 100% payroll funding, we organise full management cover, we sort out all vexatious litigation (landlord, bank, HMRC, utility, supplier, shareholder, investor & rates issues) we purchase pubs & hotels, we source tenants, we design bespoke Agreements, Leases, Business & Appraisal Plans, Debt & Creditor Plans, we are an excellent ‘one-stop shop’ for anything you need. Our range of services is extensive and unique, we move fast, we ‘think outside the box’ we solve problems ! our Associates covering all the necessary professional disciplines are the very best in the UK, we can supply numerous first class references from many satisfied clients – please note a selection of past client success stories;

• £2.6M raised to stop a joint Bank / HMRC hotel repossession (Kent)

• £650K raised to enable a tenant to buy-out the pub freeholder (Bedford) £510,000 raised for the purchase of 3 pub-leases (Taunton)

• £415K raised for a hotels cashflow funding ( Newcastle)

• £2.6M raised for a hotels redevelopment funds (Hampshire)

• Planning Consent gained for hotel ‘change-of-use’, freehold profit of £2.7M ( South Wales)

Insurance Payout for a Hotel increased from £57,300 to £165.450 (Mid-Wales)

• Management Contracts on 2 Hotels, buyers secured at £8.9m (Hereford and Manchester)

• Successful renegotiation of 5 pub lease rents, rents reduced significantly (Devon, Somerset)

• Long Term Tenant sourced for a renowned Country House Hotel ( Mid-Wales)

• Litigation against previous hotel owner, successful compensation for new owner £133,000

• Litigation against construction company, successful compensation for hotel owner, £115,400

• Successful tendering process on a nationally famous London Pub ( 116 applicants )

• 2 X Successful renegotiation of pub tenants exit costs to the landlord (Kent &Cornwall)

• 17 successful business plans, 22 successful loans, 14 successful cancellations of repossession

• 22 leases successfully re-negotiated, 27 quality tenants for landlords successfully sourced Call ourselves, don’t delay, we can solve your problems!

Tel. 07399 287402

Email : enquiries@hotelandpubrescue.co.uk www.hotelandpubrescue.co.uk

Why Use a Specialist Hospitality Consultant?

With

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.