CLH Digital - Issue #289

Hospitality Sector Backs Push For Healthier Workplaces...

Crisis Grows

Editor's Viewpoint

Welcome to the latest issue of CLH Digital

EDITOR

Peter Adams

A LIFELINE AND AN OPPORTUNITY

The news that UKHospitality has joined forces with the government's Keep Britain Working initiative is both timely and tremendously welcome.

The statistics are stark and, frankly, alarming: one in five working-age adults are now out of the labour force, with 800,000 more people out of work due to health reasons than in 2019. The cost to the economy is staggering –equivalent to 7% of GDP. This situation is simply unsustainable, and whilst I have no intention of being judgemental towards those facing genuine health challenges, it is widely recognised that something must change.

I come from a different generation, one that perhaps had different expectations and experiences of work. When I left school, my first job was in a factory – no windows, no sunlight, rigid hours governed by the sound of a horn, and precious little social interaction. It was work, certainly, but it was far from fulfilling.

Meanwhile, friends of mine who had chosen hospitality seemed to thrive. They enjoyed their work immensely, spoke of the camaraderie, the energy, the variety.

So I went back to college, gained a hospitality qualification, and embarked on a career that, yes, has been challenging and demanding at times, but so much more rewarding than I could have imagined.

This is why I genuinely believe that hospitality could prove tremendously beneficial and even therapeutic for those dealing with health issues and looking to return to work.

The sector is the antithesis of that windowless factory. It offers social interaction, variety, flexibility, and a sense of purpose. As Kate Nicholls rightly points out, hospitality is the most socially productive sector in the economy, leading the way in employing part-time workers, providing opportunities for non-graduates, and offering jobs across the country.

For anyone considering whether hospitality might be right for them, I would say this: give it a try. You won't regret it.

Whether you're drawn to working directly with guests, exploring the culinary arts, or progressing into management, there are opportunities for travel, meeting diverse people, and genuine career progression.

Many roles offer perks like flexible hours that can accommodate those managing health conditions. This is a dynamic, social, and genuinely rewarding career path.

The hospitality sector's involvement as a sector Vanguard is inspired. This business-first approach recognises hospitality's unique strengths as an entry point for those starting work for the first time or coming back after illness.

We should celebrate this commitment and support it wholeheartedly.

On a different but equally important note, I'm delighted to see pubs and brewers across the country preparing to commemorate the service and sacrifice of our armed forces this Remembrance Day.

Pubs have always been at the heart of our communities, and their role in bringing people together to honour those who served is a wonderful initiative that we hope to publicise more and more.

This ties into something very close to our hearts. We publish a title for the care sector, and in recent years we have produced a commemorative Remembrance Day supplement. Over the years, care homes have shared resident stories with us – tales of service, courage, love and loss that are heart-warming, uplifting and, on occasion, heartbreaking. We will be producing another supplement next week, and have already received many wonderful stories, with more to follow.

I would encourage of our readers planning Remembrance Day events or with stories to share to visit www.thecareruk.com and send them through to me here at CLH NEWS.

These stories matter. They remind us of who we are, where we came from, and the values that bind us together as a society. In an era where too many people feel disconnected and unwell, perhaps there is healing in remembering, in gathering together, and in finding purpose through meaningful work and community.

Let's keep Britain working – and let's do it with compassion, purpose and pride.

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

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Hospitality Sector Backs Push For Healthier Workplaces

(CONTINUED FROM FRONT COVER)

The joint effort, developed in response to Sir Charlie Mayfield’s Keep Britain Working Review, will drive action to prevent ill-health, support people to stay in work, and help employers build healthier, more resilient workplaces.

Published this week, the landmark Review sets out the stark reality facing the UK:

• One in five working-age adults are now out of the labour force – 800,000 more than in 2019 due to health reasons

• The cost of ill-health that prevents work equals 7% of GDP – nearly 70% of all income-tax receipts

• UK employment among disabled people stands at 53%, below leading OECD nations

• Employers lose 85 billion a year from sickness, turnover, and lost productivity

• In response, the government will partner with employers to reshape how health issues and disabilities are managed in the workplace with the launch of employer-led Vanguards.

The Vanguards – including UKHospitaliy, Nandos and Burger King as well as Google, Sainsbury’s, Holland and Barrett alongside Mayoral Combined Authorities and SMEs – are early adopters who will develop and refine workplace health approaches over the next three years to build the evidence base for what works.

£1BN INVESTMENT

They have committed to embracing the report’s healthy working lifecycle – which aims to reduce sickness absence, improve return-to-work rates, and increase disability employment rates – which the government will work towards developing into a voluntary certified standard by 2029.

It builds on the work the government is doing to give businesses the skilled workforce they need by investing 1 billion annually in disability employment support by the end of the decade – giving people the skills and opportunities to move out of poverty and into good, secure jobs as part of the Plan for Change.

“AVOIDABLE CRISIS”

Sir Charlie Mayfield, author of the Keep Britain Working Review, said: “Britain is sliding into an avoidable crisis. Ill-health has become one of the biggest brakes on growth and opportunity. But this is not inevitable.

“Employers are uniquely placed to make a difference, preventing health issues where possible, supporting people when they arise, and helping them return to work. If we keep Britain working, everyone wins – people, employers, and the state.

“That’s why the action the government is taking forward from my Review is so important. I’m looking forward to working with them and with employers, large and small, to keep people in work, unlock potential and build a healthier, more prosperous Britain.”

To help drive this work forward Sir Charlie Mayfield will co-lead a Vanguard Taskforce with Ministers, bringing together employers, disabled people, workers’ representatives, and health experts.

The Taskforce will work with Vanguards to develop the interventions and build the evidence for what works. This will inform wider reform by identifying what approaches could become part of the future employment landscape and drive adoption.

“CRYSTAL CLEAR”

Work and Pensions Secretary Pat McFadden said: “I want to thank Sir Charlie Mayfield for his excellent work. His message is crystal clear: keeping people healthy and in work is the right thing to do and is essential for economic growth.

“Business is our partner in building a productive workforce – because when businesses retain talent and

reduce workplace ill-health, everyone wins.

“That’s why we’re acting now to launch employer-led Vanguards as part of the Plan for Change, driving economic growth and opportunity across the country.”

STAFF SUPPORT

Employee absenteeism is costing the licensed trade £305 million a year, according to research from KAM and the Licensed Trade Charity (LTC) in April this year.

The findings revealed that hospitality workers take an average of three sick days annually, with nearly half linked to poor mental well-being.

The impact on businesses is significant, not just in lost productivity but also in service quality. An overwhelming 92% of employees surveyed said team well-being directly affects performance at work.

LTC chief executive Chris Welham highlighted the growing personal strain on staff: “Since last October, we’ve seen a 63% increase in calls to our helpline, with January 2025 seeing the highest number on record. Mental health and financial pressures are the most common issues we’re hearing about.”

The report called on the industry to prioritise staff support. “We need to work together to support our people,” said Welham. “A healthy team is essential to a healthy business.”

SECTOR VANGUARD

UKHospitality has been listed as a sector Vanguard, in which it will act as a co-ordinating power for hospitality to work with businesses, input into new policy design and share best practice and insight.

Hospitality businesses interested in joining the Vanguard can help shape national workplace health reform, receive the latest benchmarking and insights, showcase hospitality’s strengths and play a pivotal role in building a healthier workforce. Interested businesses can sign up here.

In addition to work undertaken as part of this review, UKHospitality also highlighted the need for action to reduce the sector’s tax burden at the Budget, which will support its ability to help people back into work.

HEART OF HOSPITALITY

Kate Nicholls, Chair of UKHospitality, said: “People are at the heart of hospitality and are integral to delivering the brilliant experiences that our sector is known for.

“The priorities laid out in the Keep Britain Working Review to go even further to support our teams and develop healthier and more resilient workplaces are the right ones, and I’m pleased that UKHospitality will act as a sector Vanguard to co-ordinate activity, share best practice and drive change.

“This business-first approach is critical in order to utilise hospitality’s unique qualities as an entry point for those coming back into work or starting work for the first-time.

“We know that hospitality is the most socially productive sector in the economy, leading the way in employing part-time workers, access for non-graduates, and spread of jobs around the country. These are the qualities that are critical to tackling ill-health and getting people back into work.

“This approach needs to be taken in tandem with a concerted effort at the Budget to reduce the sector’s tax burden, which is one of the primary barriers to hospitality fulfilling its potential to employ more people and support people back into work.

“Businesses are being taxed out and there needs to be action at the Budget to lower business rates, fix NICs and cut VAT to reduce those costs, which will support high street businesses and the Government’s objective to help people back into work.”

What Could The Chancellor Do To Support The Hospitality Sector?

With the Autumn Statement approaching on 26 November, the UK’s hospitality and leisure sector stands at a critical juncture – facing mounting fiscal pressures that threaten its recovery and long-term viability. The cumulative impact of recent policy decisions, most notably those introduced in the 2024 Autumn Budget, have been profound. The escalation in employer National Insurance contributions, alongside significant increases to both National Minimum Wage and National Living Wage thresholds, has disproportionately affected hospitality operators who are still recovering from the pandemic’s long tail. Simultaneously, the reduction in business rates relief coupled with inflationary pressures on energy, food, and supply chains, has created a perfect storm.

By Anastasia Whitlock, Senior Associate in the corporate team at

Recent analysis paints a stark picture:

£1.9 billion increase in annual payroll costs

• £3.4 billion rise in operating expenses

• 1 in 3 businesses have reduced operating hours

• 1 in 8 have closed sites entirely

• 63% have cut staff hours

• more than 50% of job losses since the last Budget stem from this sector.

To restore equilibrium and unlock growth the Chancellor may consider a suite of targeted measures:

EMPLOYMENT AND SKILLS

expand NIC exemptions for young and returning workers to reduce costs and boost employment recognising the sectors potential to contribute to the Government’s 80% employment target

• tie statutory wage increases to inflation to ensure economic sustainability

• prioritise hospitality in adult skills funding and in foundation apprenticeship programmes.

Business rates

• honour the commitment to permanently reduce business rates multipliers, with the maximum discount applied to properties under £500,000 rateable value

• introduce scalable reliefs for larger venues to offset the high-value surcharge. VAT

• reduce VAT on hospitality services to 10–13%, in line with EU averages, rather than the UK’s current 20%

• implement seasonal VAT reductions to stimulate off-peak demand and

regional tourism.

TRADE, INNOVATION AND SUSTAINABILITY

• extend reduced import tariffs on key food and beverage items to alleviate cost pressures and support margin recovery

• offer digital innovation grants and tax credits for technology upgrades, including support for the Hospitality Skills Passport which aims to streamline training records and reduce duplication

• fund local visitor economy partnerships and incentivise green investment to support the UK’s net zero ambitions.

Hospitality is reported to contribute £54 billion in tax revenues and employs 3.5 million people annually. The Chancellor must recognise that short-term relief for hospitality is not a concession, it is a strategic investment. Additionally, hospitality businesses provide a social infrastructure that fosters community, culture, and cohesion. A thriving hospitality sector will yield long-term dividends in employment, tax receipts, tourism, and societal wellbeing.

In my view, the Autumn Budget presents an opportunity to recalibrate the Government’s approach. By easing the cost of doing business and enabling innovation, the Chancellor can lay the groundwork for a resilient, future-facing hospitality industry which continues to serve as a vital piece of the UK economy.

Think of it as, hospitality’s short-term gain is the UK’s economic and societal long-term gain. In the words of a hospitality director: “Don’t let policy become the thing that ends what centuries never could. Don’t be the ones who call time on the great British Pub”.

Only A Pavement Away Launch Nationwide Fundraising Campaign

Only A Pavement Away, the charity supporting people looking to rebuild their lives through employment opportunities in hospitality, is launching a nationwide fundraising campaign this Christmas –Only A Movement Away!

The charity is calling on all its supporters, across the country, to move their body for at least thirty minutes every day in the run up to Christmas, from 1st December to Christmas Day.

Those taking part can choose to walk, run, cycle, skip, dance (or even cartwheel) each day, to raise vital funds and awareness for Only A Pavement Away. The campaign encourages fundraisers to look after their own physical and mental wellbeing in what can be a very busy and potentially stressful period before Christmas, whilst raising awareness of the charity and vital funds to support those looking to rebuild their lives.

The fundraising campaign initially launched in 2023, speared headed by Alan Armstrong, Founder of Spaceman Marketing, who brought together an incredible team of supporters from across the hospitality sector to take part in the challenge, raising an amazing total of £21,863 over the past two years. Alan states “The past 2 years have shown us what a difference we can make when we all come together, and this campaign is the perfect example of bringing people together to look after our own wellbeing whilst also raising funds for an incredible cause. We can’t wait to get started next month and are all very excited to open this

Take

A Look Inside

Bolton Pub

The Pineapple on Blackburn Road in Bolton officially reopened last Thursday 30th October following a transformational investment of more than £265,000. The pub is part of Proper Pubs, the award-winning community wet-led operator division of Admiral Taverns, which operates more than 220 pubs across England, Scotland and Wales.

Inside, The Pineapple has been transformed to breathe a new lease of life into the pub and create a more welcoming, spacious area where customers can come together. The investment has resulted in a complete internal redecoration with brand new fixtures, fittings, furniture and flooring throughout as well as an enhanced audio-visual system complete with new speakers and four state-of-the-art televisions featuring Sky Sports, TNT and horse racing channels.

The Pineapple celebrated its reopening with a complimentary fizz and nibbles reception on Thursday 30th October which was followed by a weekend full of fantastic entertainment

up on a national scale and see how much we can grow the campaign”.

The Only A Movement Away nationwide launch coincides with the charity reaching the incredible milestone of supporting 5,000 people though it’s extensive wraparound support program, providing employment opportunities, mental health and wellbeing support, financial aid and tailored learning & development. This impressive achievement highlights the impact that can be made with the right support and funding. The charity is also championed by proud Patron Tom Aikens, Michelin-starred chef, along with many other leaders across the hospitality sector.

Greg Mangham, Founder & Voluntary CEO at Only A Pavement Away says, “We started in the charity in 2018 and have been blown away by the support we’ve received across the sector. We couldn’t do what we do and achieve what we achieve without the support of our partners and the incredible people across the hospitality sector. We are now calling on the general public to get involved and really help make a difference. Together we can break the cycle of homelessness and support people to rebuild their lives through long term stable employment”.

To get involved and sign up to take on the challenge, please click here to find out more and complete the registration form.

Following £265,000 Makeover

including a live performance from local artist, Rachel Crowe, a set from DJ Denon and an afternoon of quizzes on Sunday.

Jamie Kirby, Operator of The Pineapple, said: “I’m absolutely thrilled to have reopened The Pineapple and it’s been wonderful welcoming everyone back to see the transformation. This pub means so much to me and I’m very grateful that with the investment we’ve been able to build on everything we’ve achieved here over the last nine years. I’d like to take this opportunity to thank the Proper Pubs team for all their support throughout this journey and I look forward to everything that the future holds.”

Matthew Gurney, Operations Director for Proper Pubs, said: “It’s fantastic to see our vision for The Pineapple brought to life and I’m confident this investment will give Jamie everything she needs to further cement the pub at the heart of the community. It’s truly a delight having her onboard and I’m thrilled to see the pub buzzing once again. On behalf of myself and the whole team at Proper Pubs, I’d like to thank Jamie for all her hard work to date and we wish her the very best moving forward.”

Pub Insolvencies Surge to Decade

High as Tax and Wage Hikes Bite

Pub insolvencies have surged to their highest levels in more than a decade, with new data revealing the devastating impact of April’s tax and wage increases on the sector.

According to analysis by accountancy firm Price Bailey, 219 pubs entered insolvency during Q2 2025, followed by 189 in Q3, representing a sharp reversal of the tentative recovery observed earlier in the year. The first quarter had seen 161 establishments unable to pay their debts, meaning 569 pubs have entered insolvency in the first nine months of 2025 alone.

June proved particularly catastrophic, with 84 pub insolvencies recorded – the highest monthly total in over a decade. The spike came just two months after the government implemented significant increases to employer costs through changes to National Insurance Contributions and the National Living Wage.

More alarming than the immediate insolvency figures is Price Bailey’s broader analysis of sector vulnerability.

The firm examined credit risk scores across all UK pubs and found that 4,742 establishments are both technically insolvent (carrying negative net assets) and rated ‘maximum risk’ on the Delphi credit scale.

Price Bailey explained the gravity of the situation operators are facing, detailing that “these businesses are highly vulnerable to cash flow insolvency and face significant barriers to accessing finance without personal

guarantees.

Many are likely to face winding-up petitions or dissolution notices within the next 12 months”.

Matt Howard, head of the insolvency and recovery team at Price Bailey, expanded: “The April tax and wage hikes were expected to have a delayed impact, but the insolvency data shows a sharp and immediate effect. Many pubs had already exhausted their financial buffers and simply couldn’t absorb the additional costs.

“We’re seeing a sustained rise in insolvencies through Q2 and Q3, not just a one-off spike. The combination of rising payroll costs, energy prices, and inflation is proving fatal for pubs operating on thin margins.

“It’s not just pubs feeling the pinch – consumers are too. Tax rises are eroding disposable income, leaving households with less to spend on leisure. That’s a double hit for pubs: rising costs on one side and falling footfall on the other.”

The scale of the crisis has proved so severe that even innovative market entrants are struggling. While themed pubs, experiential venues, and establishments owned by craft breweries had previously shown strong expansion, Price Bailey reports that even these formats are now experiencing site closures and operational pauses.

Picture Perfect Pubs: CAMRA Design Awards Open

Collaborating with Historic England, CAMRA is celebrating stunning pub architecture across the UK by reopening nominations for the Pub Design Awards.

Judged by a panel of experts in design and conservation, the awards recognise the highest standards of pub refurbishment and conservation, plus the construction of brand-new pubs and spaces being converted to pub use.

Pubs can be entered across five different categories: Conversion to Pub Use, Historic England Conservation, New Build, Refurbishment and Community Local.

Nominations close 17 November.

Historic England’s Andrew Davison, Chair of CAMRA’s Pub Design Awards said: “CAMRA’s Pub Design Awards are a fantastic

opportunity for owners, publicans and communities to showcase the imagination, creative flair and inventive craftmanship dedicated to protecting, refurbishing and repairing their much-loved local.

“It is always encouraging to see just how much people care about these spaces, willing to put blood, sweat and tears into fabulous design projects for future generations to enjoy.

“From majestic Art Deco era establishments, innovative creative projects to build or convert new pubs, and street corner locals lovingly renovated by their community, the awards invite history buffs and pubgoers alike to explore and appreciate these inspirational buildings.”

To enter the competition and see previous winners, visit: camra.org.uk/awards/pub-design

How Hospitality Operators Can Plan for Tax Hikes Without Squeezing Margins

Joe Lennon, Partner at Wellers (www.wellersaccountants.co.uk), small business accountants, discusses how hospitality businesses can plan for potential tax hikes while managing rising wage and supplier costs.

Running a hospitality business in 2025 means constantly balancing rising costs, from wages to supplier prices and now, with rumours of tax hikes, another challenge could soon be added to the mix.

Recent data from the British Chambers of Commerce shows that 63% of firms now fear tax hikes more than Brexit, the highest level in nearly a decade. In an industry where margins are already wafer-thin, that sentiment rings painfully true.

As someone who works closely with hospitality owners, I see firsthand how tax uncertainty adds to the pressure of running kitchens, catering operations, and venues.. But while we can’t control government policy, we can control how ready we are for it. Smart, proactive planning is the difference between staying profitable and being blindsided by another round of cost increases.

The Current Financial Landscape

Inflation may have slowed, but it hasn’t eased the pressure. The ONS reports that consumer price inflation sits around 3.8%, with food and energy prices still climbing faster than average.

On top of this, in April 2025, the National Living Wage increased to £12.21 per hour. This, coupled with the fact that nearly half of venues have less than three months’ cash reserves (according to UKHospitality), gives us a clear picture of the current state of play within the hospitality sector.

Many business owners tell me they’re holding off investment decisions until after the Budget, not because they don’t want to grow, but because

uncertainty makes planning almost impossible.

And that’s a major issue: without visibility, it’s easy to react rather than prepare.

HOWPOTENTIAL

TAX HIKES COULD BITE

Tax changes tend to hit hospitality harder than most industries. This is because wages account for such a large share of overall costs, even a modest rise can make a noticeable dent in margins.

• Higher Corporation Tax or National Insurance would immediately impact payroll-heavy sectors like catering.

• Increases in VAT or business rates would squeeze profit margins even further.

• For small operators, every 1% rise in employer NI can translate to hundreds per month in extra costs.

It’s a fragile equation. A small change in employer costs can turn a profitable week into a loss. That’s why understanding your exposure, before the Chancellor announces the next move, is critical.

PRACTICAL STEPS TO PREPARE

This isn’t about predicting the future, it’s about being financially fit for whatever comes next. Here are five actions I advise hospitality owners to take before the Budget lands.

1. FORECAST PAYROLL NOW

Model what a 2–3% rise in labour costs would mean for your business. Identify where rota adjustments or small pricing changes could offset that increase.

2. REVIEW PRICING AND MARGINS

Review your best-sellers first. Small, well-timed price changes protect your margins without deterring customers and steady, incremental increases are always smoother than a big one-off jump.

3. REVISIT SUPPLIER TERMS

Negotiate where you can - longer payment terms, reduced minimum orders, or bulk deals. Explore local suppliers to cut transport costs and reduce volatility.

4. USE AVAILABLE TAX RELIEFS

Don’t overlook the reliefs that already exist. Capital allowances can offset spending on refurbishments or new kitchen equipment, while R&D tax relief may apply if you’ve introduced new systems or processes.

5. PROTECT CASH FLOW

Aim to maintain at least three months’ operating cash. Review payment terms with both suppliers and customers to keep cash moving.

Tax planning isn’t about loopholes. It’s about preparation and knowing your numbers so you can make clear, confident decisions when it counts.

WHEN TO CALL IN EXPERT HELP

A qualified accountant can translate the Budget into practical next steps for you. That might mean modelling payroll costs, forecasting tax liabilities, or identifying allowances you’re entitled to but haven’t claimed.

After the Budget, I recommend asking for a short, focused review. You don’t need a 20-page report, just a clear picture of how any new measures will affect your costs, profits, and cash flow.

Accountants shouldn’t just tell you what your tax bill is; they should help you plan how to afford it.

FINAL THOUGHTS

Tax rises might be coming, but they don’t have to derail your business. The key is to focus on what you can control: payroll, pricing, supplier terms, and good financial housekeeping.

Take one small step this week: run a payroll forecast, review your capital allowances or schedule that post-Budget chat with your accountant.

The businesses that plan early aren’t just surviving, they’re staying profitable while everyone else likely scrambles to stay afloat.

Craft Union Celebrates Operator Excellence At Annual Operator Awards

Craft Union Pub Company has honoured some of its most outstanding operators from across the UK at the 2025 Craft Union Operator Awards, celebrating excellence, performance, and community spirit across its expanding estate.

With over 650 operators nationwide, the awards spotlight those who consistently go above and beyond to deliver exceptional experiences for customers and communities. This year’s ceremony was especially significant, marking Craft Union’s 10th anniversary.

Recognition and reward sit at the heart of the company’s culture, with the annual awards designed to celebrate the people who make Craft Union pubs such an integral part of their communities and create positive social impact. Finalists are selected through a rigorous nomination and judging process. With 11 award categories and five finalists in each, being shortlisted places operators in the top five out of more than 650 – a remarkable achievement.

Frazer Grimbleby, Managing Director of Craft Union Pub Company, said: “The Craft Union Operator Awards are one of the highlights of our year. They shine a light on the fantastic work our operators do every day.

“Our pubs are at the heart of their communities, thanks to the passion, commitment and hard work of our operators. These awards are our way of saying thank you to those who make Craft Union what it is and every single finalist should be really proud.”

This year’s winners were announced at Craft Union’s annual awards ceremony in Birmingham.

CATEGORIES AND WINNERS ARE:

• Best Turnaround – Steph & Corey David, Lamb Inn, Ashby-De-La-Zouch

• Best Newcomer – John Moxon, Beau Geste, Ashton-Under-Lyne

• Best Sports Performance – Tom Slattery, The Vine, Sale

• Best Community Pub Operator – Sara & Kelly Hirst, Black Swan, Ripon

• Outstanding Pub of the Year – Lucy Collins, Broadway, Leigh-on-Sea

• Best Centre of Excellence Operator – Nicole & Dave Parrott, King William IV, Newton

• Best Student or Late Night Proposition – Mark & Victoria Major, Victoria Inn, Exeter

• Best Investment – Louise & Mark Burns, Westoe, South Shields

• Best Sales & Profit Growth – Sean Snowdon, Sun Inn, Stockton-on-Tees

•Risk & Safety Award – Krystle Morgan, Woodcutter, Leigh-on-Sea

• Best Gaming Performance – Amardeep Roopra, The Feathers, Aylesbury

“The calibre of this year’s finalists has been exceptional,” added Frazer. “Whether transforming a pub, supporting local causes, or mentoring future operators, our winners embody everything that makes Craft Union successful. They are the face of our business, and I couldn’t be prouder of their achievements.”

Stability Welcome, But Small Businesses Need Bold Action On Rates And Growth

The Federation of Small Businesses (FSB) Wales has welcomed the stability in Welsh Government’s Draft Budget for 2026/27. It includes an uplift in overall funding and leaves £380 million unallocated for cross-party negotiations. However, FSB Wales warns that the budget overlooks the severe cost pressures on Wales’s 200,000+ small businesses.

A major concern is the lack of detail on non-domestic rates (NDR). The draft budget says NDR policy will be decided after the UK Autumn Budget on 26 November and assumes revenues will stay the same “in real terms”. This leaves important questions unanswered, such as how will the multiplier be set and will relief be shared fairly across businesses of different sizes?

FSB Wales notes the draft budget keeps current levels of support in several areas that matter to small businesses. Business Wales gets £22 million to carry on its support for SMEs and entrepreneurs, while £9.7 million supports the Business Finance Funds for micro-businesses, SMEs, and social enterprises. Investment in the planning system stays at £5.1 million after last year’s rise, with the focus now on a 50% increase in application fees to fund local services. An extra £21.5 million through Medr will boost higher and further education, including skills and apprenticeships that small employers rely on.

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The budget also gives £0.29 million in day-to-day funding and £2.77 million in capital to the Welsh Revenue Authority. Part of this is to set up a national register for visitor accommodation ahead of possible local visitor levies from April 2027 (registration starts October 2026).

Speaking in response to the draft budget, Joshua Miles, Head of FSB Wales, said: “This draft budget provides a stable platform and the £380 million in unallocated funding offers genuine potential for ambition in the final budget to helps SMEs across Wales. Welsh Government have indicated that the current proposals on business rates for retail, hospitality and leisure relief will be removed, which would be a 40% tax increase for many businesses. At a time when business costs are rising, it’s crucial that cross-party negotiations lead to this being protected, either as a relief or as part of a new expanded retail, hospitality and leisure multiplier.

We urge Ministers and Members of the Senedd to use the headroom this unallocated funding creates for targeted initiatives to help small businesses.

Creative Wales will get £8.4 million in funding, including a new £1.4 million to cover non-domestic rates bills for studios. This brings Wales in line with support elsewhere in the UK and is good news for the creative sec-

“FSB Wales calls for cross-party collaboration to deliver a final budget in January that keeps Welsh small businesses trading, hiring, growing and thriving for the benefits of all communities across Wales. Small businesses are the backbone of the Welsh economy”

Penshurst Pub Wins Place in The Good Food Guide

The Leicester Arms in Penshurst, near Tonbridge, has been named in The Good Food Guide’s inaugural 100 Best Pubs. The accolade for the historic village pub was given in recognition of its outstanding food, quality drinks and friendly, atten tive service.

The listing comes hot on the heels of the pub’s recent inclusion in The Guardian’s 30 Best UK pubs for an autumn escape with great food. The country inn will build on this momentum with a packed calendar of events and experiences that celebrate great food, drink and hospitality in the heart of the Kent countryside.

The Leicester Arms was transformed with a major refurbishment in 2024 by the Little & Large Pub Company, who run the pub, and owners Brakspear, which upgraded the pub while retaining its charm and character.

Manu Bhatt, founder of the Little & Large Pub Company said: “We are proud of the team and grateful to

our guests, neighbours and suppliers for their support. Being named in The Good Food Guide and highlighted by The Guardian as a great place to stay and food destination is a real boost to what we have set out to create here. We are excited to welcome guests for a season of long lunches, cosy dinners and memorable celebrations.”

The Best 100 Pubs includes pubs across the country, rating them for their brilliant cooking, quality beers and other drinks, and warm welcome. The Leicester Arms achieved No.91 on this year’s list.

Brakspear chief executive Tom Davies said: “This is wonderful and welldeserved recognition for the team at The Leicester Arms. Under Little & Large, the pub has gone from strength to strength, thanks to their focus on achieving the highest standards in the kitchen and front of house. We’re delighted to be working with such a talented pub operator.”

Consumer Habits Are Changing –And So Should Guest Engagement

By Patrick Clover, Founder and CEO of guest engagement platform

Recently the BBC’s Big Boss Interview met with Greene King’s CEO, Nick Mackenzie to discuss some of the complexities and intricacies associated with running a pub chain. This included how pressure from coffee shops, burger restaurants and delivery apps is now creating an immense threat to the pub sector. For Greene King, this has driven some of the change across its pub chain, as it diversifies its offering to guests with more coffee options. While it is essential to attract and meet the needs of today’s pub customers, Patrick Clover, Founder and CEO, Stampede argues that having a much deeper understanding of customers, in order to engage with them more effectively, forms an essential part of the evolution for pubs and bars across the UK, as they confront the many challenges the economy throws at them.

CONSUMER BEHAVIOUR IS CHANGING

To appreciate how the industry might adapt, it is worthwhile considering that the way people consume alcohol is changing. The 2025 Drinkaware Monitor reports that “UK adults are typically drinking less often in 2025 than they did in previous years, with 14% drinking four or more times per week in 2025, compared to 18% in 2018.” Within its research, Drinkaware explains that younger drinkers are likely to drink for social experiences and confidence, while middle age groups are likely to drink to unwind and escape. The report also points out that 45% of drinkers consumed low or no alcohol in the last 12 months.

Interestingly, this figure is up from 22% in 2021, supporting the trend that soft drinks and hot beverages in social settings are increasing in appeal.

Generational alcohol consumption varies too, and much has been written that explains how younger generations, such as Gen Z, are drinking less alcohol in favour of healthier lifestyle options. While many pub owners are aware of this, The Guardian recently reported that, “the proportion of Gen Z – those born roughly between 1997 and 2012 – who are of legal drinking age, and have consumed alcohol in the past six months, has increased by 7% between 2024 and 2025.” So although it has been reported previously as a sort of decline, it could arguably, perhaps, be increasing among Gen Z, depending on the context and situation.

All that being said, pubs still form a core part of British communities and social life, and many visits to the pub involve a casual meal and drink. Although the activity of ‘drinking’ may be lessening, the idea of socialising and the need for places to visit will always be required. This raises a question for pubs about whether they truly know who their customers are? Is their current food and drink proposition meeting their customers’ needs today? Do they like the ambience and décor? Are they actually engaged, loyal and coming back time and again?

DIVERSIFICATION COULD HELP . . .

Although Drinkaware’s statistics may be jarring for many pub and bar owners, Mackenzie’s Greene King is aiming to address the changes across the market by diversifying its offering and providing a strong coffee proposition across its chain. Of course, Greene King has other initiatives in play too; but the pub chain says its, “coffee offer now is credible.” Not only does this meet customer needs, but it enables Greene King to further monetise pubs during the day.

For many pubs and bars, it is not just about offering coffee or an enhanced menu in order to compete. It runs deeper than this as they consider how they can make the most of their venues throughout the day – giving rise to the concept of the pub as an all-day space.

One such example is the pub chain, Youngs, who have introduced a coworking option centred around encouraging people to work from its pubs during the day instead of coffee shops. Young’s Work from Pub (WFP) packages are available for freelancers, business owners and homeworkers, and it presents a compelling proposition to guests that enables Youngs to monetise its premises effectively throughout the day.

BUT DATA-LED GUEST ENGAGEMENT DRIVES MORE GROWTH . . .

While upgrading the look and feel of a venue, along with introducing diversified menu changes are great ideas, is that really enough? How do you know if this menu is actually what your catchment area and target audience needs? What data is driving decision-making here? Unfortunately, this is where many pubs and bars fall short. And we don’t just mean knowing who the ‘pub locals’ are, although they are important. Instead, we mean understanding the detail relating to who is visiting sites regularly? How well do operators really know their customers?

This is where pubs and bars can benefit from using a unified guest engagement platform to drive customer acquisition and repeat business: i.e. data-led loyalty and growth. Or in some cases, data-led survival that leads to growth. Offering free Wi-Fi log-in that enables instant data capture; table bookings that add preference data to a guest profile; running well-timed, personalised email marketing campaigns; and a digital loyalty and rewards programme can all drive footfall, encourage repeat visits and boost favourable reviews.

Tie this up with modern POS (point of sale) systems, and guest engagement and loyalty programmes can become even more powerful. When every payment and line item is tied to a guest profile, pubs evolve from anonymous transactions to living, breathing relationships. This isn’t just data, it’s the foundation for real-time personalisation, where every pint poured and meal served shapes the next unforgettable experience.

CONCLUSION

In light of the various tax hikes the industry has come up against, the data and capabilities that POS and guest engagement technology offers pubs and bars is ‘king’. Yes, the industry is up against it, but operators can really help themselves by focusing on how they are engaging with their customers and what they can learn from them about their needs. Do they want more coffee, better seating, daytime meeting areas, or more activity-led features to be introduced?

Digitisation is increasingly prevalent, and data-led operations, sales and marketing efforts offer the potential to enable pubs and bars to generate loyalty that leads to increased, recurring revenue. This means being open to change and implementing the first steps now, with the best path to effective diversification via data-led guest engagement.

Walk for Wellbeing Reaches Half a Million Milestone to Support UK Hospitality

Nationwide movement Walk for Wellbeing has reached an incredible milestone this year, raising over half a million pounds for UK charity Hospitality Action since its launch in 2020. This remarkable achievement celebrates the collective spirit of the hospitality community, who have come together in their thousands each year to help fund vital mental health and wellbeing support for individuals and families across the industry.

This October saw more than 1,400 people from across the industry – the most to date – unite for this year’s Walk for Wellbeing, raising an outstanding £165,000. In the past year alone, the funds from the initiative have been applied to support hospitality households with clearing priority debts, preventing homelessness, and helping with mental health support.

Powered by hospitality talent and recruitment partner mum in partnership with Caterer.com, Imperial London Hotels, and Sona, this year’s event saw Cornwall, Edinburgh, Newcastle, and York join the growing grassroots movement, bringing the total number of host cities to twelve, including Bath, Birmingham, Bristol, Cardiff, Glasgow, Liverpool, London and Manchester.

Participants gathered to take part in 20km hosted walks across the UK, from city streets to scenic parks and waterfronts, which not only offered an enjoyable challenge but also created a sense of community and togetherness, highlighting the importance of mental health and wellbeing in the industry. In addition, hundreds of people also chose to ‘Walk It Your Way’ between World Mental Health Day on 10 October and 26

October, raising even more awareness and vital funds for this worthy cause.

Craig Prentice, Creator of Walk for Wellbeing and Founder & Director of UK hospitality talent and recruitment partner mum, said: “Walk for Wellbeing began 6 years ago to bring people together, open up conversations around mental health, and raise funds for Hospitality Action. It’s grown from a few participants to the biggest hospitality walk in the UK, involving thousands of people and raising a staggering £500,000 in that time. When we come together around a cause, we can achieve the remarkable!”

Sean Wheeler, Chair and Co-Founder of Walk for Wellbeing and People & Culture Consultant at Sean Wheeler Consulting Limited, said: “I am over the moon that we have reached this amazing milestone from where we started in 2020! I want to thank all the city hosts and the teams of volunteers who have worked so hard to make the walk happen every year in their locations. We couldn’t have done it without you.”

Mark Lewis, CEO of Hospitality Action, said, “Walk for Wellbeing is about so much more than walking – it’s about the hospitality community coming together to look after its own. The funds raised have a real, lasting impact, helping prevent homelessness, ease financial pressures and support mental health for our colleagues and their families. Since 2020, Hospitality Action has awarded over £5 million in grants, and initiatives like Walk for Wellbeing play a vital role in sustaining this support and ensuring it reaches those who need it most.”

Business Rates Experts Call The Chancellor To Cancel Proposed Surcharge On Bigger Businesses And Bring In Reform

The Chancellor should cancel her proposals for a new complicated system of multipliers when she announces her Autumn Budget next month, and in particular the higher surcharge planned for bigger businesses- if she is truly serious about encouraging growth in the UK and saving the High Street says John Webber, Head of Business Rates at Colliers.

“If the Chancellor does not take action to reduce this rates burden, we will see more businesses going into administration, across the board, particularly as the current £1.7 billion Retail, Leisure and Hospitality Relief is removed by April 2026.”

Webber therefore urges the Chancellor to:

Abandon plans for a new complicated system of five multipliers as outlined in the recent Non-Domestic Rating (Multipliers and Private Schools Act) 2025; a system to be introduced to compensate the smaller retail, hospitality and leisure properties who are losing all their reliefs next April, by offering them “permanently lower business rates multipliers”.

Whilst Colliers supports the smaller RHL businesses paying a reduced business rates burden if their reliefs are to be removed, it does not agree with transferring the funding for this from the Government to the rest of UK PLC, particularly our larger businesses. The government plans to impose a new higher multiplier on all businesses with a RV above £500,000 - adding 10p in the £ to their rates bills. Essentially this is a stealth tax. Colliers believes this approach will be damaging rather than growth-stimulating impacting all sectors and will be particularly hard hitting given the 2026 Revaluation next April where values (and therefore rates bills) are expected to rise. The office sector alone could face an additional £677 million annually in bills, distribution warehouses £266 million, and large industrial and manufacturing units another £84.5 million, by this policy alone. Even public institutions such as NHS hospitals and schools will be affected with higher bills.

Major supermarkets and larger retailers—vital anchors for high streets and key for footfall and employment —are also due to be hit. We estimate larger retail sites could collectively see £400 million in extra annual business rates costs, from this higher multiplier, likely resulting in job losses, closures and fuelling food inflation. After pressure from retailers, the government has hinted that supermarkets might be exempted from the higher multiplier, though no decision will be made until the November Budget.

We believe it is harmful to exempting one sector as only shifts the cost burden onto others since total business rates revenue must remain constant. The whole policy was rushed and ill-considered, introduced without consultation or impact assessment. It should be dropped. Penalising larger firms with higher taxes will not foster economic growth in the country.

Announce a Road Map for Reform – to reduce the multiplier long term to 35p. The multiplier (the UBR used to calculate rate bills) should be reduced across the board for all sectors of business. Business rates are not linked to performance and property occupiers must pay them before they have earned a penny of income. Currently with multipliers at 49.9p and 55.5 for small and large businesses respectively, business rates are unacceptably high compared to the multiplier rate of 34p when introduced in 1990. The Chancellor therefore could restore investor confidence by announcing a long-term plan to reduce the multiplier to 35p, rebasing bills to a fairer level that everyone can afford to pay and avoiding the need for reliefs or complicated multipliers.

No other European country charges businesses half the rental value of their premises in property tax and at such a high rate, business rates are a significant deterrence to new investment in the UK. By reducing the UBR, the Government would encourage investment, expansion and innovation.

REVIEW RELIEFS

Reducing the multiplier to an affordable level would preclude the need for many of the complicated reliefs

most of which have been made necessary by the unaffordable level of the tax and to stave off disaster in the short term.

These reliefs have led to business rates deserts whereby 700,000 property occupiers out of 2.1 million pay no business rates all. Everyone that benefits from local public services should contribute to their maintenance but at a fair rate. Reliefs should also be reviewed every three years as a minimum to ensure they do not outlive their purpose.

REFORM THE APPEAL SYSTEM

The Valuation Office Agency’s (VOA) appeals system remains slow and overloaded. Nine months before the 2026 list, 56% of the 35,910 lodged Challenges were unresolved; only 26% had been cleared. Our own surveyors confirm long delays. Checks which should be processed with 3 months are taking 10-12 and challenges are also delayed. With an estimated 100,000 new cases expected before April 2026 and preparations already underway for the 2029 revaluation, delays will worsen—further frustrating businesses seeking fair reassessment. Plans to reduce the time to challenge assessments for the 2029 list to a sixmonth window will further disadvantage rate paying businesses.

The system needs proper reform. We advise the government simplifies procedures, enhances transparency, ensures timely resolution and integrates with annual revaluations, reducing the number of disputes as rateable values better reflects market conditions. Merging the VOA into HMRC is not the answer.

Extend Empty Property Rates Relief to Twelve Months and to Other Sectors-The current empty property relief period is too short. Many property owners take up to 12 months to find an appropriate tenant for their properties. The Chancellor should therefore extend the three- and six-month empty rates holidays to twelve months with 50% relief thereafter and to do this for all property types including the offices and retail sectors too.

Such a move would encourage investment and refurbishment, prevent unnecessary demolition, support high street and town centre regeneration and reduce the need for complex anti avoidance rules.

Round up the cowboys.- Business rates advisors are among the only providers of financial advice that do not need a license to practice. Smaller businesses in particular fall victim to cowboy rating advisors because the system is too complicated to understand without professional help. Rogue agents often take upfront payments with the promise of lowering rates bills, before disappearing with their fees.

The new “Duty to Notify” and “Review and Update” schemes to be rolled out from 1st April 2026 and mandatory by 1 April 2029 will only exacerbate the problem as many small businesses that did not previously have to engage with the system will have to update the VOA concerning any changes to their property.

The Government needs to protect small businesses by launching a consultation into rogue rating advisors’ practices and how they can be addressed. We would favour the establishment of a register of professional rating advisers.

John Webber concludes, “Labour won the General Election in 2024 promising “to abolish the (business rates) tax” and thereby “save the high street”. Yet according to the Office of Budget Responsibility figures last year, it is actually planning to raise almost £40 billion annually from the tax by 2029/30.

Far from reducing this burdensome tax, this government is therefore expanding it- into a more complex, more expensive and more bureaucratic system, and with “reforms” that only tinker around the edges. These do little to support growth or revitalise the high street or the UK economy.

The government needs to start listening to businesses, to undertake proper feasibility studies before it introduces half-baked policies and to bring in proper reform. Let’s get the (Multiplier) Road to 35 started!

Pubs and Brewers Raise a Glass in Support of Veterans and Their Families

Pubs and brewers across the country will be commemorating the service and sacrifice of our armed forces by gathering together in pubs and brewing special beers.

The British Beer and Pub Association has underlined the sector’s commitment by officially signed the Armed Forces Covenant, pledging to support serving personnel, veterans, reservists, and military families across the industry.

By signing the Covenant, the leading trade body has pledged to recognise the skills, experiences, and contributions of the Armed Forces community, and help the sector ensure community faces no disadvantage in accessing employment, services, or opportunities.

The move underlines the pub and brewing industry’s long-standing relationship with the Armed Forces and its ongoing role in bringing people together to celebrate and commemorate their service. So far, BBPA members who have signed up include St Austell, Adnams, Hall & Woodhouse, ARC Inspirations and the trade association is encouraging more to get involved. Across the country, pubs are hosting gatherings of veterans, raising money for military charities, providing safe, welcoming spaces for service personnel, past and present, to connect with their communities and play the last post to remember the lost.

ing flexible working arrangements for reservists and service families, and ensuring inclusive policies are in place for those balancing military responsibilities with civilian roles.

Emma McClarkin, Chief Executive of the British Beer and Pub Association, said: “Signing the Armed Forces Covenant is an important step in recognising and including our Armed Forces personnel — individuals who have given so much in service to our country.

“The pub and brewing industry has a long tradition of being at the heart of local communities, and many of our members have a proud history and connection with our forces. From commemorative beers to fundraising events and community gatherings, our pubs and brewers continue to play a vital role in supporting and celebrating our Armed Forces.

“Veterans deserve not only our respect and gratitude but meaningful chances and opportunities in civilian life, and we want to ensure that they, service families, and reservists are supported in every part of our sector.”

Jonny Ball, Veteran and co-founder of charity the UK Afghanistan Veterans Community, said: “The beer and pub industry is as British as serving your country. This is an important step for the employment prospects not only of our Veterans, but of serving Reservists and the families who support us too, all who have phenomenal skills to offer the industry.

Many brewers are also creating special commemorative beers inspired by the stories and sacrifices of veterans—continuing the proud storytelling tradition that pubs have upheld for centuries, and helping raise awareness and funds for Armed Forces charities.

AS PART OF ITS COMMITMENT, THE BBPA WILL:

• Promote itself as an Armed Forces-friendly organisation and encourage its members to adopt similar pledges by signing the Covenant.

• Provide guidance and resources to support members who wish to sign, with full details available here.

• Support employment pathways for veterans and service leavers by recognising military qualifications, offer-

“This move by BBPA is the advocacy and leadership we need as a community, to help society empathise and value the people who serve. This impact will touch every single community in the UK, particularly Veterans of Afghanistan, who are largely of working age.”

Louise Sandher-Jones MP, Minister for Veterans and People, said: “I’m delighted to raise a glass to the British Beer and Pub Association (BBPA) for signing the Armed Forces Covenant. This commitment will help veterans, reservists, and military families secure employment opportunities as they transition to civilian life.

“This government is committed to renewing the contract with those who serve, and have served, and the BBPA’s pledge is an excellent example of how businesses can honour that commitment.”

Why Good Employers Have Nothing To Worry About Following Increase In Illegal Employment Fines

Businesses will now be expected to pay up to £60,000 in fines should they hire someone illegally.

The Government have increased the total enforced payment in an attempt to more effectively punish those employers who take advantage of current rules.

It follows proposed changes to UK immigration law. In July this year, the visa route for skilled workers was impacted by a change which now requires overseas applicants to have a skill level equivalent to that of a UK university graduate to be eligible for sponsorship. This increased from A Level equivalent.

Salary thresholds were also increased, making it more expensive for employers with social care visas also now closed to new applications from overseas.

Employment Partner at Knights, Karen Morovic, said, with more changes to come, the landscape for employers looking to hire from overseas will become more challenging:

“The right to work check is a straightforward process for businesses to undertake especially if the person they’re looking to hire does not have a time limited permission to live and work in the UK. For example, that person is already a British citizen and has a British passport. The right to work check can be done through a manual document check, using the services of an Identity Service Provider or by using the Home Office online right to work checking service.

“Follow up checks need to be carried out by the employer where somebody has a temporary or time limited right to work in the UK as you have to ensure that right to work is confirmed whilst putting processes in place to follow up ahead of a visa running out. It’s vitally important to carry out these checks as an employer

By Karen Morovic, Employment Partner at Knights (www.knightsplc.com)

cannot employ or continue to employ someone who no longer has the right to work in the UK.

“This is a hot topic in the political landscape and the increase in fines, to a maximum of £60,000 per illegal worker, reflects that. The fines are not the only risk, with business owners at risk of criminal action should they knowingly employ somebody without having undertaken the appropriate checks.

“It is important employers have organised systems and checks in place to avoid being caught out with these severe penalties. The Government is coming down harder on those who don’t follow the correct processes, on employers who are failing to do what they should, and will continue to make it increasingly difficult for those constantly skirting over the requirements to employ illegal workers.

“My advice for businesses would always be to err on the side of caution by making sure the right paperwork is in place and you’ve got the evidence to show that you’ve carried out the correct checks and asked the right questions.

“The increase in fines could well have an adverse impact on retail and hospitality sectors in particular – as there are a higher volume of casual workers needed at peak times. This means the burden on the employer to keep on top of the checks is higher as there is a larger influx of temporary workers – particularly ahead of Christmas the busy seasonal periods.

“You've got to be proactive. You've got to be on top of who you've got in terms of permanent right to work in the UK, temporary right to work in the UK and also, for those with many hundreds of employees, logistically, it is going to be important that you have the support in place to help with that.

“Being cautious is good practice ahead of the impending Employment Rights Bill that is due to gain Royal Assent very soon. The incoming changes to the legislation will make it a challenge for those who use a lot of casual workers over a temporary basis and will look to encourage employers to be organised and know exactly who is coming through their doors.

“The final key message is that good employers have nothing to worry about with this – as long as they’ve got procedures in place and take the necessary legal advice if there’s any ambiguity. It’s those employers who take advantage that will be hit most by this.”

PubAid Appoints Kate Nicholls OBE As New President

Pub champion PubAid has appointed Kate Nicholls OBE as its new President.

Kate, who currently serves as Chair of UKHospitality and previously led the organisation as Chief Executive, succeeds Keith Bott MBE, who steps down after six years of service.

The appointment marks an exciting new chapter for PubAid as it builds on 15 years of success and strengthens its position as the positive voice for pubs showcasing how pubs enrich lives, create connections and power communities across the UK.

Kate’s remit will focus on raising awareness of PubAid’s work and further amplifying the message of pubs’ social, sporting and charitable impact. Drawing on her deep understanding of government, policy and the wider hospitality landscape, she will support the organisation’s long-term strategy to keep positive stories about pubs at the forefront of public and political debate.

Commenting Kate Nicholls OBE said: “Pubs sit at the heart of every community driving local economies, supporting communities, contributing to an active nation through funding community sport, fundraising and bringing people together in ways that few other places can. I’m honoured to take on the role of President at PubAid, whose work in highlighting and celebrating these positive stories has never been more important.

“I look forward to building on the fantastic foundation to ensure that the true value of the great British pub is recognised by government, media and the public alike.”

PubAid’s work promotes the impact pubs have on local communities through fundraising, support, grassroots sport and sustainability. Its initiatives include the Community Pub Hero Awards with the All-Party Parliamentary Beer Group and the Positive PUBlicity Hub, which showcases positive pub stories to MPs and media, alongside research demonstrating how pubs power active, healthy communities through grassroots sport.

On 18 November, Kate will present PubAid’s latest research in Parliament revealing the impact that pubs have on community sport. The findings underline that pubs are not just part of sport’s past but a vital part of its future, aligning directly with government priorities on health, wellbeing and community resilience.

Des O’Flanagan, Co-Founder of PubAid, said: “Kate’s appointment is a brilliant step forward for PubAid. Her influence, knowledge and passion for our sector will help us reach new audiences and continue to showcase the incredible role pubs play across the UK. I would also like to thank Keith Bott for being our President for the last six years.”

Pub is The Hub Backs Broadland and South Norfolk Business Awards

Pub is The Hub is again backing the search for two awards –Broadland Pub of the Year 2026 and South Norfolk Pub of the Year 2026.

The two categories are open for public nomination which means that residents need to vote for their favourite pub. The awards celebrate exceptional pubs in both the Broadland and South Norfolk areas.

Pub is The Hub has supported the awards for a number of years as part of its close association with the region. Pub is The Hub’s regional advisor Terry Stork will again take part in choosing the winners in the pub competition.

The awards recognise pubs that go above and beyond in delivering a great experience for their customers and supporting their local communities.

Judges will be looking for evidence of a diverse and appealing product offering, including local produce and/or locally brewed beers. They also need to have outstanding customer service, quality facilities such as a beer garden, games rooms, or family-friendly spaces. They also need to show evidence of active involvement in and support for the local community as well as being accessible and inclusive for all visitors.

Pub is The Hub regional advisor Terry Stork said: “Pub is The Hub is honoured to support these awards for another year. It is always a pleasure to judge such great pubs in Broadland and Norfolk that go above and beyond support their local communities. These awards are so important in recognising the pubs and publicans.”

Customers that vote for their favourite pub will be entered into a prize draw for the chance to win £100 of shopping and pub vouchers.

Nominations are open and close Friday 12 December 2025 with winners will be announced at the awards ceremony on 18 March 2026 at Norwich City Football Club.

Pubs can request a marketing pack at awards@southnorfolkandbroadland.gov.uk to encourage customers to vote for them. For more information on the categories - https://www.southnorfolkandbroadland.gov.uk/business/broadland-and-south-norfolk-business-awards/categories#pub-of-the-year Last year, South Norfolk Pub of

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

How The Hospitality Sector Can Prepare For The Upcoming Employment Rights Bill 2025 Changes

The Employment Rights Bill 2025 is set to bring the biggest and most significant employment law changes in a generation - including changes that will impact how hospitality providers manage their teams.

The Employment Rights Bill 2025 is the first phase of Parliament’s plan to ‘Make Work Pay’. The Bill will introduce amendments like changes to zero-hour contracts, stronger sick pay and protection for unfair dismissal, plus flexible working and updates to tipping laws, all to increase employee rights and secure their pay.

These employment law changes are due to become law in Autumn 2025 (with some phasing in up to 2027), and will directly affect the care sector’s employment rights in the UK.

With this in mind, Joel Beverley and James Lintern, co-founders at RotaCloud (www.rotacloud.com) - workforce management software for growing businesses - share insights, including how the UK hospitality sector can prepare.

Lintern said: “Since the Autumn Budget of 2024 and its increase to wages and NI contributions, hospitality has seen a significant climb in labour costs, including an additional £2,500 a year to employ a full-time member of staff.

“While the Employment Rights Bill in the UK is set to bring the most significant changes to employment law in a generation, the hospitality sector faces yet another rise in costs, with its margins already extremely tight.

The main changes to be aware of include:

CHANGES TO ZERO-HOUR CONTRACTS

Hospitality often greatly relies on student and seasonal workers, where zero-hour (or casual) contracts have been useful due to their flexibility. However, the Employment Rights Bill aims to restrict their use.

Employers will be required to: offer contracts with regular (and guaranteed) hours; provide reasonable notice for shifts; fund compensation for last-minute changes

Day-one rights for staff - including unfair dismissal claims, statutory sick pay (SSP), paternity leave and unpaid parental leave

This will no doubt heighten your pressure in tracking attendance and reviewing (and tightening) your onboarding process. There’ll be more metrics to track to ensure you’re compliant with employment laws.

FLEXIBLE WORKING AS DEFAULT

Employers will be expected to: always consider flexible working from day one of employment; must justify reasons for denying requests; provide a reasonable notice period for shifts

TIPPING

On top of having a written policy and it being illegal to withhold tips from staff, managers will be expected to consult staff before creating (or altering) their tipping policy, and update it every three years.

Beverley commented that: “In such a constant, fast-paced sector, managers already juggle staff shortages, compliance with labour laws, and the ever-looming seasonal demand – and all the stress that comes with it. The upcoming changes will naturally feel daunting, but preparing early (and using the right digital tools) can make the transition far smoother, help you cut operational costs, and even strengthen how your team work.

“For hospitality businesses, this means reviewing how you schedule shifts, how contracts are written, and how quickly staff have access to their rights. These updates won’t just affect your payroll and budgets - they’ll reshape how you manage your team day-to-day”.

Hospitality owner/managers’ checklist for the Employment Rights Bill 2025:

• Review current contracts & HR processes - Prepare to update contracts and HR policies covering shift cancellations, notice periods, flexible working requests, and how compensation will be calculated. Also, tighten your onboarding process for new employees with the upcoming new day-one rights.

• Plan for peak periods - Forecasting demand and labour costs will be your saviour for your busy seasons, helping you to schedule early and limit last-minute edits with compliance in mind.

• Train managers - With changes to guaranteed hours and flexible working, it’s important to train your managers on how onboarding will change and what will be considered reasonable before refusing a flexible working request.

• Focus on forecasting - Whether demand or labour costs, having an idea of how busy a period could be and how much it could cost will save you from under- and over-staffing, plus help you budget.

• Engage with employees - Consult them before creating your tipping policy, and determine whether they would prefer to remain on zero-hour contracts or not.

• Start leaving manual admin behind - Manual processes and managing rotas through spreadsheets and printouts are too risky with the new Employment Rights Bill amendments. With digital systems like RotaCloud, compliance is simple. Everything from staffing levels and working hours to time tracking and budgeting is constantly visible and recorded.

Lintern added: “Hospitality thrives on flexibility. So, while these new changes to hospitality employment law seem to take the flexibility from hospitality managers, the right digital tools make compliance and flexibility work together effortlessly. While digital transformation certainly makes things smoother, easier, and more efficient, it’s now about protecting your staff, improving morale and your service, and future-proofing your business”.

For more information, visit https://rotacloud.com/blog/employment-rights-bill-uk-hospitality/

Sandman Signature London Gatwick Hotel Wins Prestigious Award

A Gatwick hotel has been awarded the title of Business Hotel of the Year in the Prestige Awards for West Sussex.

Sandman Signature London Gatwick Hotel is a four-star property conveniently located just minutes away from the airport.

The judges highly recommended the hotel for business travellers in particular, citing spacious bedrooms, meeting rooms and event spaces, complimentary high-speed WiFi, and an onsite gym and pool. Shark Club, the onsite bar and restaurant, was described as “the perfect place to enjoy great food, refreshing drinks, and a vibrant atmosphere after a busy day”.

The judges also praised the hotel for prioritising sustainability having gained the ‘Green Key’ eco-label status for its commitment to environmental responsibility.

As part of the Sandman Hotel Group – which has a strong presence across Canada, the UK and the USA – Sandman Signature London Gatwick Hotel opened in 2013 and offers 151 guest rooms and suites, as well as multiple meeting and event spaces.

Gints Skieris, General Manager of Sandman Signature London Gatwick Hotel, said: “It’s always fantastic to receive external recognition of the hard work our team does in making the hotel welcoming for all our guests – whether they’re business travellers, those looking to explore the local area, or those needing a convenient and comfortable base before they fly. And our four-legged friends are always welcome too, of course! Although many of our guests are just passing through, we pride ourselves on our warm welcome, stylish décor and abundant facilities, making each stay that little bit special.”

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 flexibility and choice when selecting the right protection for their Panasonic microwaves. The new Microsave Gen:2 Papaya liner will be available from 1st November, with samples from 1st October. Stock will be ready for next working day delivery. Visit www.regale.co.uk for further information or see the advert on the facing page.

Modest Growth For Drinks Sales In First Half Of October

On Premise operators and suppliers overcame windy weather to generate decent growth in drinks sales in the first full fortnight of October.

CGA by NIQ’s latest Daily Drinks Tracker shows average sales in managed venues rose by 4.5% in the seven days to 11 October compared to the same period in 2024—a figure that is above the UK’s current rate of inflation. Trading conditions were tougher in the following week to 18 October, with sales down by a marginal 0.8%.

Comparisons have hovered either side of level for the last few months, with a robust end to summer followed by a fortnight of negative numbers then a solid early Autumn. The latest numbers mean that On Premise drinks sales have now been up year-on-year for nine weeks out of 12 since late July—albeit by modest margins in most cases.

October’s sales have been dampened by patches of wet and windy weather including Storms Amy and Benjamin, which have reduced people’s visits to pubs and bars in some parts of the country. Blowy conditions held down sales by 1.9% and 4.7% on the key trading days of Friday 17 and Saturday 18 October. However, positive factors including students’ return to universities and some big

sport and music events meant daily sales were mostly up year-on-year across the fortnight.

Summer’s pattern of strong growth for Long Alcoholic Drinks (LAD) categories but a weaker performance for wine and spirits has continued into Autumn, the Tracker shows. Beer sales were up by 6.1% and 0.5% in the weeks to 11 and 18 October, while cider ran just ahead of that at 8.9% and 0.7%. Soft drinks weren’t far behind with growth of 5.9% and 0.6%.

These figures contrast with spirits, where sales dipped by 1.1% and 5.9% over the fortnight. However, losses have narrowed slightly in recent months, and the festive season will bring opportunities to revive growth. Wine sales were up by 1.2% then down by 1.5%.

Rachel Weller, NIQ’s commercial lead, UK & Ireland, said: “A decent start to Autumn’s drinks sales bodes well for the start of the vital runin to Christmas for pubs, bars and suppliers. However, growth is largely being driven by higher prices rather than increased volumes, and many consumers remain cautious with their cash. It’s going to be essential to provide good value in the weeks ahead, and venues and brands will have to be laser focused on delivering consistently high quality to earn spend.”

New Publican Takes The Helm At 16th Century Cornish Pub

A new publican has taken on one of Cornwall’s most cherished village pubs, the Polgooth Inn.

Andrew Milburn has worked for St Austell Brewery for over a decade, most recently heading up the Hicks Bar at the company’s visitor centre. This is his first time running a pub in St Austell Brewery’s leased and tenanted estate, as an independent licensee.

Nestled in the Pentewan Valley – between St Austell and Mevagissey – the Polgooth Inn is a 16th century pub and a popular destination for locals, walkers, food lovers and holidaymakers alike. With acres of land, glamping pods and a thriving garden, it has long held a special place in Andrew’s heart.

“My parents-in-law live on the Roseland and whenever we had the opportunity to go to a pub, we used to ask each other where to go; the Polgooth was always at the top of our list as we knew it would always be great,” Andrew said.

“I remember my first visit about ten years ago – standing in the garden, seeing everything growing, the pond, the animals. It was a real ‘wow’ moment. I knew it was something special.”

The opportunity to take on the pub came earlier this year, following 15 successful years under the stew-

ardship of outgoing tenants, Alex and Tanya Williams.

Having started his journey with St Austell Brewery 11 years ago at the Old Success Inn in Sennen, Andrew went on to join the central food team before taking the reins at the brewery’s Hicks Bar and Visitor Centre. Now, he has relocated to The Polgooth with his wife and two young sons and is excited to bring his own flavour to the pub’s food and atmosphere.

Andrew Added: “Being able to run a pub and put a stamp on the food offering is something that means a lot to me. Guests can expect traditional British cuisine, elevated – the kind of dishes that give you that warm, nostalgic feeling and make the hairs on the back of your neck stand up.”

The Polgooth Inn – which forms part of St Austell Brewery’s 120-strong leased and tenanted pub estate – has four and a half acres of land with pigs, cows, sheep, bee hives, glamping pods, polytunnels, and a herb garden. Andrew plans to hero the produce grown on-site across the Polgooth menu and within the community, continuing traditions such as the annual pumpkingrowing competition. Inside the pub, events like quizzes and live music will remain a staple.

The existing team at the Polgooth has stayed on, and Andrew is looking forward to starting this next chapter with them. “The team here is fantastic, and I’m excited to highlight what they’re already doing so well. Everyone’s open, energised and ready for the future.”

Hydes Backs Apprenticeships To Build Future Talent Across The Business

Salford-based brewer and pub retailer Hydes is stepping up its investment in apprenticeships across all areas of the business, encouraging employees of all ages and experience levels to take part in structured training designed to support long-term career growth. From pub management and kitchen careers to specialist areas such as operations, technical brewing and health and safety, Hydes is creating new opportunities for employees to learn on the job while gaining nationally recognised qualifications.

The initiative reflects Hydes’ ongoing commitment to developing its people and supporting progression from within. Apprenticeships are open to both new recruits and existing employees who want to take their careers in a new direction.

Among those currently benefiting is 22-year-old health and safety apprentice, Abby Morgan, who joined the programme after working in hospitality for six years. Abby is completing a Level 3 Safety, Health and Environment Technician apprenticeship and Chris Riley,

45, a member of the six-strong brewing team, is currently working towards his Level 4 Brewing Apprenticeship qualification, having joined Hydes in March 2024.

Adam Mayers, Managing Director of Hydes, said: “Apprenticeships are absolutely vital to the future of Hydes and the wider hospitality industry. They give people the chance to earn, learn and progress, no matter what stage they’re at in their careers. They are definitely not just for those starting out on their career journey.

“Investing in our people has always been at the heart of Hydes. Apprenticeships allow us to nurture talent, build confidence and ensure that our teams have the skills and knowledge needed to deliver the best possible experience for our customers. They also open the door for individuals like Abby and Chris to develop specialist careers in areas such as brewing, operations and health and safety, which are essential to our long-term success.”

Reeves Refuses to Rule Out Further Tax Rises

Chancellor Rachel Reeves has declined to rule out additional tax increases in her forthcoming budget statement, intensifying anxiety across the hospitality and licensed on-trade sector which continues to struggle with the financial burden imposed by her October 2024 fiscal measures.

Speaking ahead of the Autumn Budget, Ms Reeves refused to commit to honouring Labour’s election manifesto pledge not to raise taxes on working people, stating only that she would act in the “national interest” when setting fiscal policy. The statement has prompted immediate backlash from industry leaders who warn that further taxation could prove catastrophic for venues already operating on wafer-thin margins.

The Chancellor’s 2024 Autumn Budget delivered a significant blow to hospitality businesses through a substantial increase in employer National Insurance contributions, rising from 13.8% to 15%, alongside a reduction in the threshold at which employers begin paying the levy from £9,100 to £5,000. Industry analysts estimate these changes alone will cost the sector approximately £3.4 billion annually.

The licensed on-trade has been particularly vocal about the cumulative impact of recent fiscal decisions. With energy costs remaining elevated, food inflation persisting, and consumer spending under pressure, publicans report that the increased employment costs from the 2024 Budget have left many establishments teetering on the brink.

A survey from members of the British Institute of Innkeeping (BII), the British Beer & Pub Association (BBPA), UKHospitality and Hospitality Ulster in the summer revealed that tax rises have forced businesses to dramatically cut their workforce, with 69% of respondents operating at or below 85% of required capacity, and also revealed that 84,000 hospitality jobs have been lost since the 2024 Budget, which imposed an additional annual cost of £3.4 billion on the sector.

In a joint statement, the trade bodies said: “This shocking data reinforces the urgent need for Government to recognise the incredible pressure hospitality businesses have been put under, particularly since April, and illustrates why it should come forward with measures to support this vital sector at the Budget.

“Unsustainable tax increases are squeezing businesses, stifling growth and investment, and threatening local employment, especially for young people.

“It is forcing businesses across the sector to make impossible decisions to cut jobs, put up prices, reduce opening hours and sadly limit the support they desperately want to give their communities.

“Hospitality is united in which measures will reverse this trend and drive growth: a reduction in VAT for hospitality, changes to employer NICs and permanently lower business rates for the sector.

Despite sustained lobbying from hospitality trade associations, the government has so far resisted calls for targeted relief measures. Industry groups have proposed a range of interventions, including a reduced VAT rate for hospitality services, enhanced business rates relief for smaller venues, and a freeze on alcohol duty escalators.

Michael Kill, Chief Executive of the Night Time Industries Association, emphasised the urgent need for government support rather than additional taxation. “The night-time economy contributes £66 billion to the UK economy and supports 1.3 million jobs, yet it continues to be treated as a revenue source rather than a sector requiring strategic support. The Chancellor needs to recognise that these businesses are economic and social anchors in communities across the country.”

The Chancellor’s refusal to rule out tax rises has also attracted criticism from within Westminster, with some backbench Labour MPs from constituencies with significant hospitality sectors expressing private concern about the potential electoral implications of further burdening small businesses.

Champion Indie Brewers From UK Set Their Sights On USA’s World Beer Cup

In a new transatlantic partnership between independent brewing trade associations, Champion brewers from the UK are going to have the opportunity to go up against the best that the USA and rest of the World has to offer at the World’s biggest beer competition – The World Beer Cup.

National Champions from the UK’s leading bottled and canned beer competition, the Indie Beer Awards organised by the Society of Independent Brewers and Associates (SIBA), will have their beer entered into the World Beer Cup – organised by the American Brewers Association (BA) – fully funded by the British trade association.

Fourteen Breweries from across the UK will have the opportunity to go up against the best beers in the World, in a competition that last year attracted over eight thousand entries from across the Globe. The UK hopefuls come in a huge range of beer styles; including ‘Studio Lager’ from London’s Signature Brew, ‘Werrrd!’ hazy pale from Electric Bear Brewery in Bath, ‘Ground Stump’ coffee porter from Twisted Tree Brewery in Oxfordshire, the alcohol free ‘Nirvana Pils’ from Nirvana Brewery in London’s and many more. “Some of the best beers in the World are being brewed in the UK right now in a huge variety of styles, from homegrown bitters and stouts, to international beer styles like American IPAs or German-style lagers

– this partnership is an opportunity to increase the number of UK breweries in the running at the World’s biggest beer competition and I want to wish all of the entrants the best of luck at next year’s competition.” Andy Slee, SIBA Chief Executive.

The UK entrants will be air-freighted to America next spring in temperature-controlled containers to ensure the beer arrives at the awards judging in perfect condition. The final judging will take place in the weeks before the World Beer Cup Awards ceremony in Philadelphia on the 22nd April 2026. World Beer Cup Competition Director Chris Williams welcomed the partnership; “We at the World Beer Cup are proud to partner with SIBA in bringing some of the UK’s best beers to the world stage for the 2026 World Beer Cup. The UK’s brewing and cidermaking heritage is rich and time-honored, and it’s inspiring to see two organizations that champion independence and excellence come together to celebrate the best of the best. The World Beer Cup is about more than competition; it’s about connection and celebrating the craftsmanship that unites brewers and cidermakers around the world. We’re excited to welcome SIBA’s Indie Beer Award winners to the world stage, and I wish all of them the best of luck. I hope to see many of you in Philadelphia next Spring!” Chris Williams, World Beer Cup Competitions Director.

Wetherspoon Reports Strong Q1 Sales Growth Despite Budget Concerns

JD Wetherspoon has delivered another quarter of robust sales performance, with like-for-like sales rising 3.7% in the first 14 weeks of its financial year to 2 November 2025, though chairman Tim Martin has struck a more cautious tone regarding the outlook for the remainder of the year.

The pub operator’s trading update shows bar sales increased by 5.7%, food sales by 0.9%, and slot machine revenue by 8.9% compared to the same period last year. However, hotel room sales declined by 6.3%. Total sales grew by 4.2% year-to-date.

The company continues to significantly outperform the broader hospitality sector, with the CGA RSM Hospitality Business Tracker reporting industry like-for-like sales of just 0.2% in September compared to Wetherspoon’s 3.4%. This marks the 37th consecutive month that Wetherspoon has exceeded the industry tracker.

Despite the cautious economic outlook, Wetherspoon has pressed ahead with its expansion plans, opening four new pubs during the year-to-date at locations including Kenilworth in Warwickshire, Paddington Basin in London, London Bridge Station, and Basildon in Essex.

The company’s franchise model continues to gain momentum, with 11 pubs now operating under the Wetherspoon franchise banner. Partners include Haven Holiday Parks (five locations), university student unions (two sites), and Papas restaurants (two outlets). Three franchised pubs have opened in the year-to-date, with an estimated 12 additional franchise openings planned for the current financial year, bringing the total to 15 new franchise locations.

Two pubs at Birmingham’s National Exhibition Centre saw their leases expire, with one reopening as a Wetherspoon franchise operation.

While expressing satisfaction with continued sales momentum, chairman Tim Martin indicated the company is adopting a more cautious stance ahead of the Chancellor’s Budget statement.

Martin highlighted several challenges facing the hospitality sector, including the persistent impact of rising energy prices on the industry. He noted that energy cost increases lead directly to inflation, making “almost everyone poorer.”

The chairman also drew attention to the significant pricing disadvantage pubs face compared to supermarkets, stemming from higher labour costs and VAT on food sales. Martin emphasised that a 10% wage rise increases the cost of a pint by approximately 15 pence in a pub, versus just 1.5 pence in a supermarket. Unlike pubs, supermarkets do not pay VAT on food sales, creating an additional competitive imbalance.

The company’s performance comes as Wetherspoon has been recognised as a Top Employer UK 2025 by the Top Employers Institute for the 20th consecutive year. Additionally, 276 Wetherspoon pubs feature in CAMRA’s 2026 Good Beer Guide, representing an increase of 25 locations compared to the previous year.

The company’s Daventry national

Budget Hotels Lag Behind Rest of Market as Cost Pressures Bite

Luxury and mid market hotels enjoyed a rise in occupancy, room rates and profits in August year-on-year, while budget hotels lagged behind as they juggle rising costs and dwindling consumer demand, RSM Hotels Tracker: Focus on Asset Classes reveals.

The data, which is compiled and produced by Hotstats and analysed by RSM UK, shows average room rates of UK luxury hotels rose from £380.30 to £405.18 in August year-on-year, and from £136.33 to £141.57 for mid market hotels. Room rates in the budget hotel market fell from £103.94 to £98.21 in the same period.

Similarly with occupancy, UK luxury hotels saw an increase from 76.1% to 76.9% in August year-on-year and rose from 82.4% to 83.6% in the mid market. However, occupancy ticked down from 79.8% to 78.6% for budget hotels.

Gross operating profits per available room were also up for UK luxury and mid market hotels from £147.23 to £157.67 and £55.18 to £58.66 respectively in August year-on-year, but were down in the budget market from £40.06 to £37.24.

Chris Tate, partner and head of hotels at RSM UK, comments: “While luxury and mid market hotels continue to power ahead with a rise in demand and profits, as consumers trade up their hotel choice, budget hotels are

being left behind. They already operate on lower margins, which are being squeezed even further as costs rise and consumers splash out on more premium experiences, resulting in a double whammy. It’s encouraging to see people are still prioritising travel and hotel stays, but there are clear winners and losers in the hotel market.

“Despite an increasing supply of luxury hotels, this continues to be absorbed, as demand doesn’t seem to be plateauing. But with a pipeline of luxury hotels still under construction, it’s likely this will become a more saturated space. The arrival of new, high-spec luxury hotels means existing ones must work harder to maintain relevance and appeal in an increasingly competitive landscape.”

Robyn Duffy, consumer markets senior analyst at RSM UK, said: “Global luxury spending has undergone a clear shift in 2025. The postpandemic boom in luxury goods is giving way to a preference for high-end travel and experience-led purchases. Economic uncertainty and rising prices across major luxury goods, exacerbated by tariffs, are prompting affluent consumers to trade handbags for holidays, redirecting spend from products to experiences. Luxury hotels, first-class airfares and “once-in-a-lifetime” travel are all benefitting from this reallocation of spend.”

Huge Support For Shepherd Neame-Sponsored Contemporary Kent Artists

Independent family brewer and pub company Shepherd Neame sponsored the inaugural Contemporary Kent Artists (CKA) exhibition series, which took place in Whitstable from October 8 to 21.

The event, showcasing original works inspired by the theme “The Love That Lasts Longest” – a line from writer W. Somerset Maugham, who spent part of his childhood in the town – brought together 21 visual artists, 10 poets, and 10 bands, alongside a series of artist talks.

Exhibitions and performances were held across three Whitstable venues –The Boatyard events space at Shepherd Neame’s Duke of Cumberland pub, The Horsebridge Arts Centre, and the Bruce Williams Gallery – attracting strong attendance from art lovers, collectors, and visitors from across the county.

The initiative was the brainchild of Whitstable art enthusiast and events organiser Maxine Russo and her partner James Gilgunn, a Margate-based artist, who felt it was important that Kent artists were represented and promoted on an independent basis. They both share a passion for promoting Kent artists to a wider audience and wanted to help re-establish the recognition of artists across the county.

A highlight of the fortnight was the CKA Award Ceremony, held at The Boatyard. The evening, which featured live music from The Wallis Collection, celebrated the winners of the three exhibition prizes: Liz Atkin who won third prize with the People’s Choice award and second prize from sponsor Contemporary Art Academy for her charcoal seascapes, while Margate artist Shringi Kumari won first prize – the Shepherd

Neame Kent Artist Award, presented by Shepherd Neame’s Chief Executive Jonathan Neame. Runners up for the People’s Choice award were collage artist and photographer, Phil Miller and painter and poet Clair Meyrick.

Shringi Kumari said: “I am deeply grateful to be honoured this way. I take it as a sign to keep challenging boundaries while believing we are tied together in the eternal rhythm of our common breath.”

Maxine Russo said: “We are very pleased with this first exhibition, expertly hung by artist and curator Alice Herrick, and the engagement that artists had with the theme and the way it has been received. We want to thank the excellent collaborative work CKA has been able to achieve with Bruce Williams’s gallery, Whitstable Artist Forum and East Kent Open Houses, and the numerous bands which have played at The Boatyard.

“We know the judges had a very tough decision and want to thank Dr Mo Throp, Freya Purdue and Mathew Gibson for taking it on. The exhibition has attracted buyers from London and several of our artists have received commissions further enhancing the visibility of Kent artists.

“We are delighted with the continued sponsorship of Shepherd Neame to develop CKA.”

Jonathan Neame, Chief Executive of Shepherd Neame, said: “It has been a real pleasure to support this exciting new initiative and to see The Duke of Cumberland play such a central role in the event. The exhibition has shone a spotlight on the incredible creative talent we have here in Kent. We’re proud to have been part of it and are confident it will continue to grow.”

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 linerless printing, they’re built for real kitchen conditions – reducing clutter, cutting waste and keeping

them focus on food, not faults.”

To

“Better Borders” Could Unlock $401BN for Global Economy and Create 14MN New Jobs, Report Reveals

A groundbreaking new report by the World Travel & Tourism Council (WTTC) reveals that smarter border management could supercharge the global economy, adding $401BN in GDP and creating 14MN new jobs across G20, EU, and African Union nations by 2035.

Created by WTTC in partnership with SITA, the Better Borders report shows that by embracing digital technologies and adopting smarter visa policies, governments can transform their borders into powerful national assets, boosting tourism, enhancing security, and strengthening economic competitiveness.

With Travel & Tourism forecast to reach $16.5TN in global GDP by 2035 and is expected to account for 12.5% of the world’s workforce, WTTC and SITA argue that border modernisation is now a strategic imperative.

The report outlines six key principles and 18 recommended actions designed to make travel more seamless and secure. Among its top recommendations, it calls for the full digitalisation of visas and travel authorisations, alongside the adoption of digital identities and biometric technologies to speed up and strengthen border processes.

It also urges governments to enhance cooperation across tourism, security, and finance ministries, pre-clear travellers before arrival to reduce border congestion, and build direct digital relationships with travellers to improve communication, trust, and the overall travel experience.

WTTC Interim CEO Gloria

said: “Technology now allows us to achieve what was once thought impossible: stronger borders and smoother travel. By embracing digital identities, biometrics, and advanced data systems, countries can make journeys faster and more secure at the same time.

“The solutions are already here. Governments that take action today will see clear benefits tomorrow, from safer borders and greater traveller confidence to increased visitor numbers and economic growth.”

Pedro Alves, Senior Vice President, Border at SITA, added: “Borders today must be dynamic, integrated, and seamless. That means adapting in real time to global events, connecting agencies around a shared view of the traveler, and delivering the seamless experience people expect.

“At the heart of this transformation is data. Specifically, the ability to trust the identity data that drives every decision. When governments can rely on high-quality data, they can move faster, act earlier, and focus resources better. That’s not just good for national security. It’s essential for tourism, trade, and the traveler experience. Now governments have the opportunity to modernize their borders and unlock the economic and social value that seamless travel can deliver.”

WTTC and SITA are calling on governments to act now to build “Better Borders” that balance security with seamless travel, unlocking major economic, social, and reputational benefits.

Nestlé Professional’s Toque d’Or® Opens Registrations for 2026 Competition

Nestlé Professional has officially opened registrations for its prestigious hospitality competition, Toque d’Or. Now in its 38th year, Toque d’Or continues to celebrate and inspire the next generation of industry professionals. This year’s theme, cultural fusion, diversity and innovation, reflects the dynamic and ever-evolving world of hospitality, encouraging students to embrace new flavours, ideas and perspectives that are shaping the future of foodservice.

The announcement marks a special moment for 2025 winners, Tom Brassington and Katie Blundell, who return as mentors and judges for 2026. Not only will their new roles enable them to offer valuable tips and insights to next year’s cohort, but they also pave the way for continued self-learning and development.

In July, the winning duo embarked on a once-in-a-lifetime prize trip to Italy, exploring its world-famous food and drink culture.

Next year’s champions will travel around Scandinavia, immersing themselves in two of the world’s most forward-thinking food scenes, Copenhagen, Denmark and Helsingborg, Sweden.

Katya Simmons, Managing Director, Nestlé Professional UK&I: “Focused on cultural fusion, diversity and innovation, the 38th edition of Toque d’Or reflects today’s modern and dynamic world of hospitality. More than just a competition, Toque d’Or offers a platform for our industry to invest in young and creative talent. Therefore, I encourage all college lecturers to register their best students; for the first few there’s a special prize up for grabs!” College lecturers have until Thursday 15 January to register their Level 2, 3, and 4 back and front-of-house students, aged between 18 to 25. To register and find out more about the competition’s format, timeline and full T&Cs, please go to: www.nestleprofessional.co.uk/toque-dor

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

Guevara

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.

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.”

“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 accommodation providers already feel comfortable with. It’s about meeting them where they are, at the heart of

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

Berkshire Based Multiple Operator Takes On Fourth Site

Stormy Pub Company, run by Dave Kesterton and Jason Walters, has taken on The Gateway in Reading, its second leasehold with Heineken owned Star Pubs, bringing its Berkshire estate to four.

The Stormy Pub Company also runs The Victoria in Tilehurst, another Star lease, and a further two leaseholds, The Foresters Arms in Reading and The Mill House in Thatcham. Dave and Jason plan to grow their estate to 10 sites in the next three years and are looking at community or wet-led pubs within a 15-mile radius of Reading that would fit with their existing model.

The company is currently undertaking a joint £200,000 refurbishment of The Gateway with Star Pubs to transform it into a premium town centre local under its previous name, The Railway Tavern. 12 new jobs are being created on the back of the investment which will see the pub reopen at the end of November.

Says Dave: “There are lots of bars in Reading but no premium pubs. We want to offer residents, commuters and shoppers something different to what’s already available in Reading, a more premium experience.

“Although the current market is challenging, our experience is that if you get your offer right and can maintain great quality consistently, you’ll be fine. When money is short, there’s often a rush to the bottom with low prices but that’s not what people want. Value for money for consumers is feeling that their money is well spent.

“Our other Reading pubs, The Victoria and The Foresters, are surrounded by chain pubs. Being an independent business we are able to adapt rapidly to current trends. The Victoria in particular is thriving because we continually re-invest in the business. The garden is always well planted, the hanging baskets create great kerb appeal, we sell premium products and provide great customer service. People leave happy having had a great time. Going out is more of an occasion nowadays, so the experience needs be good.”

Says Star Pubs, Business Development Manager Andrew Downie: “The Railway Tavern is in a great location near the station and is also well placed to benefit from the Station Hill Development in progress opposite which is creating a substantial office, leisure and residential space.

“Dave and Jason have been running the pub on a temporary basis for a number of months so have a real feel for the pub and its potential. They already know Reading and the surrounding area. We look forward to helping them realise their growth ambitions over the next few years and wish them well.”

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

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.