CLH Digital - Issue #320

THE LEADING PUBLICATION FOR THE HOSPITALITY SECTOR & LICENSED TRADE Issue 320

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World Cup Set to Pour Up to £275m Into Britain's Pubs As Tournament “Kicks Off”

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The Government has confirmed a package of licensing extensions and regulatory relaxations designed to help pubs, bars and licensed venues capitalise on the 2026 FIFA World Cup, with both England and Scotland participating in the tournament for the first time in a generation.

While England’s group-stage fixtures are scheduled for 21:00 or 22:00 BST kickoffs, many international matches—including some home nation fixtures such as Scotland’s opening game—will fall overnight, with start times as late as 02:00 and 03:00.

Extended licensing hours and live tournament broadcasts are expected to deliver a massive sales boost to UK pubs with the British Beer and Pub Association (BBPA) projecting a £275 million revenue increase, with 55 million additional pints poured if a home nation reaches the final

Despite heightened demand from operators, there is currently no blanket extension to licensing hours for group-stage matches.

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CLH DIGITAL

Issue 320

Editor's Viewpoint

Welcome to the latest issue of CLH News

WORLD CUP FEVER:TAKING OUR GOOD NEWS WHERE WE FIND IT

Once again, we take our good news where we find it — and right now, the good news is considerable. As the 2026 FIFA World Cup kicks off, with both England and Scotland participating for the first time in a generation, the licensed on-trade is gearing up for what could be one of its most lucrative periods in years.

EDITOR

Peter Adams

not gone away. The VATstheProblem campaign — championed so passionately by Tom Kerridge — stands, at the time of writing, at almost 207,000 signatures.

That is not a fringe concern. That is the industry speaking with one voice, and the public listening.

There has already been an implicit acknowledgement that VAT can be used as a lever for economic support. Rachel Reeves' 'Great British Summer Savings' package included a temporary VAT reduction for family activities from 20% to 5%, running from 25 June to 1 September.

Providing, of course, that our home nations progress to the If that logic holds for soft-play centres and theme parks, it holds for pubs and restaurants knockout stages — and fingers firmly crossed on that front. too.

The numbers are staggering. The British Beer and Pub The VATstheProblem campaign is asking for something bolder — a permanent, across-theAssociation is projecting a £275 million revenue boost, with board reduction that would give every struggling pub, hotel and restaurant a genuine fighting 55 million additional pints poured if a home nation reaches chance. Not a seasonal lifeline, but a structural fix. the final. The Night Time Industries Association is forecasting over 50 million pints sold during the tournament alone.

This week I was delighted to be invited to the Pubs Code Adjudicator's annual tenants sur-

VoucherCodes.co.uk puts the total hospitality windfall at £375.5 million, with drink sales leading the charge at nearly £200 million. These are not merely encouraging figures — they are transformational for an industry that has been fighting on so many fronts for so long.

And let us not forget what immediately preceded this moment. Arsenal's extraordinary run to the Champions League final — only falling on penalties — was itself a significant shot in the arm for pubs across the country.

Sport, quite simply, is one of the most powerful commercial forces the on-trade possesses, and we would do well to keep reminding government, councils and licensing authorities of that fact.

Every match screened is footfall. Every goal celebrated is another round at the bar. Every penalty shootout is another half hour of trading that might otherwise not have happened.

We should also acknowledge — cautiously — the government's licensing relaxations for knockout-stage fixtures.

Extended hours until 1am or 2am depending on kick-off times, encouragement to councils to approve Temporary Event Notices, and a welcome push to ease the bureaucracy around pavement licences.

vey, and the issue of hospitality VAT was discussed at length — and the campaign widely supported.

One point that resonated strongly was the fundamental absurdity of the current system: food sold in supermarkets for home consumption attracts zero VAT, while the same meal eaten in a pub or restaurant is taxed at 20%.

That disparity doesn't just tilt the playing field — it tips the whole table over. It incentivises eating in rather than eating out, it undermines the social fabric that our licensed venues provide, and it defies economic common sense at a time when the high street needs every advantage it can get.

Sooner or later, I suspect, we will see a Chancellor bold enough to address it — and align ourselves with the approach taken across much of the EU. But that is a battle for another day. For now, the World Cup is here, the sun is (occasionally) shining, and the nation's pubs are ready to deliver. I will personally be in The Hop next Wednesday to watch England take on Croatia — and I'd wager it will be absolutely packed.

Let's enjoy every moment of it. And let's hope the home nations give us every reason to These are pragmatic, sensible measures, and Communities Secretary Steve Reed and his col- keep the tills ringing well into July. leagues deserve credit for moving on them. But let us be candid: in many ways, this feels like a I would encourage all our readers to vist our website at www.catererlicensee.com to well-timed piece of goodwill from a government that is very much aware it faces a growing sign up for our twice weekly e-newsletter. hospitality backlash.

Because beneath the bunting and the big screens, the structural crisis in our industry has

I can always be contacted at edit@catererlicensee.com

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Issue 320

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World Cup Set to Pour Up to £275m Into Britain's Pubs (CONTINUED FROM FRONT COVER) As a result, pubs, bars and other licensed venues must continue to operate within their existing premises licence conditions. For many standard 23:00 closures, this will allow screening of early evening matches without variation, but later kick-offs will require additional permissions.

Operators wishing to remain open beyond permitted hours for groupstage fixtures may need to apply for a Temporary Event Notice (TEN) or secure an appropriate variation from their local licensing authority.

Industry sources expect significant uptake of TENs ahead of high-profile fixtures, particularly in town and city centres.

Consumers are being advised to check arrangements with venues in advance, as screening times and opening hours will vary depending on local licensing approvals.

KNOCKOUT-STAGE RELAXATIONS CONFIRMED

soaking up the atmosphere is what pubs are all about and we are backing them.

employment and delivering a welcome uplift for businesses operating in town and city centres nationwide.

“Let’s hope we get a summer of fans enjoying great England wins on the big screen in packed pub gardens.”

Michael Kill, CEO of the Night Time Industries Association, said: "The World Cup is one of the most powerful catalysts for the night time economy, bringing people together in pubs, bars and venues across the country to share in moments of excitement, pride and celebration.

SUPPORT APPLICATIONS Communities Secretary Steve Reed said: “The best World Cup moments are the ones we watch together, and for every England game we need to pack out our local pubs and get them buzzing.

“We’re asking councils to support as many applications for special events as possible, because the last thing any of us want to see is people being turfed indoors half-way through penalties.

“So let’s show the fun police the red card, get behind England and back our pubs. This time, it really could be coming home.”

COMMON SENSE

The position changes should England or Scotland progress to the knockout stages.

In those circumstances, the Government has confirmed a licensing relaxation for venues in England and Wales showing matches involving either home nation.

This will allow premises operating under a standard 23:00 licence to remain open beyond normal hours without submitting individual applications. Extensions will vary depending on kick-off times, with venues permitted to trade until 01:00 for matches starting between 17:00 and 21:00, and until 02:00 for fixtures kicking off between 21:00 and 22:00.

Communities Secretary Steve Reed has called on local leaders to deal with sensible applications quickly for pubs to open later and hold special screenings and events in beer gardens, allowing supporters to celebrate a goal in style.

This, he said builds on the latest extension to opening hours, with pubs able to stay open until 1am for England or Scotland matches in the knockout stages that kick off between 5pm and 9pm – and until 2am for kick-offs between 9pm and 10pm.

Precious pavement pints – a staple for people enjoying the sunny weather – will also be backed with a commitment to make it easier for pubs to serve food and drink outside in future by cutting back unnecessary bureaucracy.

“PACKED PUB” Prime Minister Keir Starmer said: “Nothing brings us all together like a World Cup summer and cheering on England in a packed pub with everyone glued to the game.

“Red tape should not get in the way of fans enjoying the game with friends and local pubs doing a great trade too.

“A pavement pint in the sunshine discussing the agony of penalties and

Environment Secretary Emma Reynolds said: “With some councils imposing pub garden closing times based on strict noise concerns, we’re asking them to apply a common sense approach during our crucial knockout matches so fans can back our team and support their local pubs.

“Local leaders are being asked to sign-off as many requests for Temporary Event Notices as possible. It will be for councils to ultimately make these decisions and they will have to balance other factors.

“But authorities who unnecessarily block people from getting together or holding things up will be held to account by the government.

“Further measures have also been put forward to extend how long pavement licences can last for - keeping the pints flowing outside and backing meals in the sunshine.

Currently, businesses find themselves constantly reapplying for a pavement licence to serve food and drink outside. The licence costs £350 to renew, adding an unnecessary and expensive burden on businesses.

"From the opening match between Mexico and South Africa through to the final, we expect football fever to sweep Britain, creating a significant boost for businesses operating throughout the evening and night time economy.

"We estimate that more than 50 million pints will be sold in pubs during the tournament, generating hundreds of millions of pounds in economic activity and supporting thousands of jobs across the sector. The impact extends well beyond licensed venues, benefiting suppliers, transport operators, local businesses and high streets across the country.

"With England and Scotland both preparing for their opening fixtures over the next seven days, anticipation is already building. Home nation success will be pivotal to trading performance throughout the tournament. Every win drives increased footfall, longer dwell times and stronger consumer spending, creating valuable opportunities for businesses across the night time economy.

"The further the home nations progress, the greater the economic impact. Major football tournaments consistently deliver some of the busiest and most vibrant trading periods of the year, while reinforcing the important role that pubs, bars and social venues play in bringing communities together.

"At a time when many businesses continue to face significant operational and financial pressures, the World Cup arrives at a crucial moment. It provides an opportunity not only to stimulate spending and support jobs, but also to showcase the resilience, value and cultural importance of Britain's night time economy."

BOOST FOR HOSPITALITY AS A WHOLE

“The reforms will put an end to that, increasing the maximum term length in future and we will consult on a minimum term length. It will still be up to councils to decide the exact duration of specific licences.

The 2026 World Cup Spending Report VoucherCodes.co.uk, said the wider hospitality industry can look forward to a £375.5m boost.

“This builds on the work being undertaken to breathe new life into high streets and restore the pride people feel about their home, including through the £5.8 billion Pride in Place programme which is backing local people to drive regeneration in almost 380 areas.”

Over two-fifths of World Cup viewers (44%) will visit a local venue at least once during the Group Stage, equating to 7.7m people. The bulk of spend will come from drink sales (£198.6m), with a further £176.9m going on food.

50 MILLION PINTS

Moji Oshisanya, Chief Commercial Officer at VoucherCodes.co.uk, adds: “Hospitality venues can look forward to significant sales boost as the World Cup kicks off. While the Group Stage is set to be the most lucrative due to the sheer number of matches played (72 in total!), spend averages just £22.6m per match. This is heavily skewed towards England and Scotland matches which will benefit from a surge in home-nation support.”

The Night Time Industries Association (NTIA) is forecasting a significant boost for Britain's night time economy, with more than 50 million pints expected to be sold in pubs throughout the tournament The tournament is expected to generate substantial economic activity across the night time economy, driving consumer spending, supporting

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Issue 320

Too Taxing? Why Hospitality Keeps Asking for a VAT Break

By Stuart Brodie, Partner at Claritas Tax (www.claritastax.co.uk)

Walk into any pub or restaurant right now and you will hear plenty about rising costs, staffing pressures and energy bills that would be enough to make your eyes water. What you will not always hear, at least not from customers, is the quiet but constant influence of VAT sitting behind every price on the menu. Yet if you were to ask any operator, they will tell you it is one of the biggest constraints they deal with. So it is no surprise that the push for a lower rate of VAT on hospitality is back on the table, and gaining real momentum.

At the moment, things are fairly clear from a technical perspective. Most food and drink consumed on the premises is subject to VAT at the standard rate. HMRC’s guidance is nice and straightforward and explains that catering, meaning the supply of prepared food and drink for immediate consumption, is standard rated. That sounds tidy enough until you try to run a business on that basis.

Because while VAT may be designed as a tax on consumption, in hospitality it starts to feel a bit more personal. Prices are front and centre. Customers notice every pound. A small increase is not just a rounding error, it is the difference between “shall we go out?” and “maybe we will stay in tonight”. Operators know this, which is why they often end up absorbing part of the VAT cost themselves, quietly squeezing their own margins to avoid putting people off.

That is where the argument for a reduced VAT rate comes in, and why it resonates so strongly across the sector. Lower VAT creates breathing room. It gives businesses the option to sharpen prices, run offers or simply avoid yet another price rise that makes them look expensive next to the place down the road. It also helps rebuild margins that have been steadily chipped away over the past few years. In hospitality, where profitability can be measured in single digits, that really matters.

There is also a broader point about how people behave. Eating and drinking out is one of the easiest things to cut back on when money feels tight. It is not a necessity in the way that groceries are. That means demand can move quite quickly in response to price. Even a modest reduction can tip the balance. One extra meal out a month does not sound like much, but multiplied across thousands of customers it adds up to something meaningful.

And this is why comparisons with Europe come up so often in this debate. Many countries have long recognised that hospitality is not just another retail sector. It is labour intensive, it brings people together and it supports tourism in a very visible way. Lower VAT rates are used as a tool to encourage activity and investment. The logic is not especially complicated. If you make it slightly cheaper to go out, more people will do it.

When more people do it, businesses take more money, employ more staff and pay more tax in other ways.

The UK has had a taste of that thinking before. During the pandemic, temporary VAT reductions were introduced for parts of the sector. It would be a stretch to say they transformed everything overnight, but they certainly helped. Operators had a bit more flexibility, and customers saw deals that felt genuinely attractive. For a while, at least, it felt as though the numbers were working with the industry rather than against it.

Of course, not everyone is convinced. The biggest concern is cost, as cutting VAT in a sector as large as hospitality looks expensive to the Treasury when you first do the maths. There is also the small matter of complexity. VAT already has a habit of drawing odd distinctions that keep tax advisers like me gainfully employed.

Anyone who has wrestled with the difference between hot and cold food will know exactly what that means.

Introducing another rate risks adding another layer of debate that many people could happily live without.

But let’s be honest, the system is already complicated. The UK has multiple VAT rates and a long list of exceptions. The real question is whether using that flexibility in hospitality is worth it. From the sector’s point of view, the answer has to be yes. This is an industry that employs large numbers of people, often in local communities where jobs are badly needed. It is also one of the first places tourists spend their money when they arrive in the UK. Supporting it has knock on effects well beyond the individual business.

There is also a slightly philosophical point lurking in the background. The tax system treats food eaten at home very differently from food eaten out. One is largely free of VAT, the other firmly sits at the standard rate. On paper that distinction is neat. In real life, it can feel a bit arbitrary. A sandwich from a supermarket and a sandwich from a small independent café meet much the same need, yet they are taxed very differently.

If a reduced rate were introduced, there would be practical issues to work through. Defining exactly what qualifies would be important. Mixed businesses would need clear rules. Systems and pricing would need to be updated. There would be a flurry of calls to advisers asking, “how does this work again?” But these are solvable problems. The sector has adapted to VAT changes before and would do so again.

In the end, the case for reducing VAT in hospitality is less about technical purity and more about pragmatic support. This is a sector that is exposed to every shift in consumer confidence and every increase in cost. It operates on tight margins and relies on people choosing to spend their money on something that, strictly speaking, they do not have to do.

A lower rate of VAT would not be a silver bullet. It would not fix staffing shortages or make energy costs magically disappear. What it would do is give businesses a bit more control over their pricing and a bit more resilience when things get tough. And, if it also makes a night out feel just that little bit more affordable for the rest of us, that is no bad thing either.

50 Years of Community, Friendship and Service at The Swan A much-loved local licensee, Malcolm Aspinall is being recognised after celebrating an extraordinary milestone — 50 years behind the bar of his family-run pub, which is owned by Admiral Taverns.

The Swan in Garston, which he celebrated with friends and family who came down to the pub to congratulate him.

Malcolm, alongside his late wife Betty, has spent decades helping make the pub far more than just a place for a drink. Since taking over the lease, the couple built a welcoming, open-plan venue known for its strong community spirit, friendly atmosphere, and simple, traditional charm. With football and racing regularly on the screens and a dart board in place, the pub has long served as a social hub for the local community.

Over the years, the pub has also supported charities including Claire House Children’s Hospice and the RNLI, with collection boxes in place to help raise funds for both causes.

Malcolm Aspinall, Licensee of The Swan, Garston: “Reaching 50 years behind the bar is something I never really imagined when Betty and I first took on the pub. It’s always been about more than just serving drinks — it’s about the people, the friendships, and being part of the community. We’ve been lucky to share so many memories with so many wonderful customers over the years, and I’d like to thank everyone for their support, kindness and loyalty.”

“I’d also like to thank the Admiral Taverns team for all their support throughout this journey, and I look forward to making the community proud!”

Malcolm enjoys the social side of pub life the most— getting to know generations of customers and creating a place where people feel at home. Thanks to Malcolm’s long-standing commitment, the pub has remained at the heart of the community for nearly six decades.

Terra Firma Circles £300m Deal for Stonegate Pub Portfolio Private equity firm Terra Firma Capital is understood to be preparing a bid of approximately £300 million for a portfolio of several hundred of Stonegate Group’s highest-performing pubs, CLH News can reveal.

The bid, which is expected to be tabled within days, would target around 300 sites from Stonegate’s so-called ‘platinum’ tier — venues identified as the strongest performers across the pub giant’s sprawling estate.

Terra Firma is believed to be one of several prospective acquirers engaged in the competitive sale process, which is being managed by investment advisory firm Eastdil. The process forms part of a broader debt-reduction strategy at Stonegate, which late last year moved to offload a tranche of its freehold estate.

The company had initially explored the sale of as many as 1,000 freehold sites from its portfolio of more than 4,500 pubs — a collection that analysts had valued at around £1 billion in total.

Terra Firma is led by Richard Hands, son of the firm’s founder Guy Hands, who built a reputation in private equity through high-profile investments in businesses including music major EMI, care home operator Four Seasons Health Care, and Annington Homes, the company that formerly held a large portfolio of Ministry of Defence residential properties.

Stonegate itself is backed by TDR Capital and has grown significantly since its formation in 2010, when it launched with a base of 333 pubs. The group now operates in excess of 4,500 venues across the UK under a collection of well-known brands including Slug & Lettuce and Be At One. Its current scale was largely shaped by the 2020 acquisition of Ei Group, a deal that dramatically expanded its footprint across the licensed on-trade.

Issue 320

CLH DIGITAL

5

Reeves Signals Support for Hospitality as Industry Presses for Further VAT Reform hancellor Rachel Reeves has sought to reassure hospitality operators that the sector remains central to the Government’s economic growth agenda, telling industry leaders that she believes the industry’s future prospects are positive despite ongoing challenges.

reforms for the sector. Campaigners behind the VAT’s The Problem initiative, led by chef Tom Kerridge, are calling for a reduction in hospitality VAT rates to bring the UK more closely into line with those applied in several European countries.

Addressing delegates at a UKHospitality event via video link, the Chancellor praised the contribution made by pubs, restaurants, hotels and other hospitality businesses, describing them as vital to communities and the wider economy.

The campaign has gained significant traction since its launch, attracting over 206,000 signatures in support of lower VAT rates for hospitality businesses.

Responding to the summer VAT initiative, UKHospitality Chair Kate Nicholls welcomed the move, describing it as a positive development while maintaining that more comprehensive and permanent VAT reform remains necessary to strengthen the sector’s long-term competitiveness.

Reeves said hospitality businesses are often among the first to benefit when consumer confidence improves and stressed that boosting economic confidence remains a key priority for the Government.

The Chancellor pointed to a number of measures she said had been introduced in response to long-standing industry concerns, including business rates support worth an estimated £900 million, changes to draught duty arrangements designed to benefit pubs, and forthcoming reforms to apprenticeship funding.

She also highlighted the Government’s recently announced Great British Summer Savings Initiative, under which VAT on meals purchased for customers under the age of 18 will be reduced from 20% to 5% between 25 June and 1 September. Ministers hope the temporary measure will encourage families to eat out during the summer period while providing additional support to hospitality operators.

The announcement comes at a time when pressure is mounting on the Government to introduce wider VAT

The industry continues to face significant cost pressures.

UKHospitality estimates that measures introduced across the Government’s two most recent Budgets have added around £7 billion in tax-related costs to hospitality businesses. The organisation has also argued that increases in employer National Insurance contributions have contributed to substantial job losses across the sector.

She called on the industry to continue working closely with Government to support economic growth, adding that a thriving hospitality sector would play an important role in strengthening the wider UK economy in the years ahead.

Sir Mick Jagger Joins Oxford Pub Folk Session Legendary musician Sir Mick Jagger made an unexpected appearance at a popular Oxford pub, joining local performers during a Sunday evening folk music session.

The Rolling Stones singer was seen at The Half Moon in St Clements, where he took part in the venue’s long-running weekly gathering of folk musicians. Speaking to BBC News about the surprise appearance, an employee at the Half Moon said that they were “delighted” by Jagger taking to the stage.

Jagger was visiting Oxford with his partner, former ballet dancer Melanie Hamrick, as guests of Oriel College. During their stay, they attended Evensong at the college chapel and later dined with students and fellows at the college’s high table.

According to the college, a small group continued the evening at a nearby pub after dinner and drinks in the Senior Common Room. There, Jagger joined Rolling Stones keyboardist Matt Clifford and Oriel College politics academic Robert Cheah

for an impromptu musical performance.

The 82-year-old singer performed the traditional folk song Handsome Molly, a track he had previously recorded for his 1993 solo album Wandering Spirit.

Johnnie at the pub told the BBC: "Our Sunday folk session has been going for many years and is open to everyone - whether you're a beginner player or an international rock star.

"You never know what to expect at the Half Moon."

Jagger's most recent tour performances with the Rolling Stones took place in 2024 during the Hackney Diamonds Tour. The band is also preparing to release its 25th studio album, Foreign Tongues, in July.

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Issue 320

How To Market A Restaurant

By Charlie, Terry, CEEK (www.ceek.co.uk)

When someone asks ChatGPT or Google's AI overview for a restaurant recommendation, those tools aren't browsing Instagram. They're reading your website, scraping review platforms, and analysing third-party coverage to form a view of your brand. If those sources don't tell a clear, consistent story, you're invisible. And invisible restaurants don't get bookings.

OWN YOUR DATA The most successful brands treat data as a strategic asset. Email signups, booking behaviour, loyalty interactions and website traffic all build a picture of who your diners are and what brings them back. AI tools can take this further, identifying high-value customers, forecasting peak periods and targeting promotions with precision. We've seen US operators use AI-driven segmentation to tailor offers by neighbourhood, increasing mid-week covers by double-digit percentages.

UK hospitality contributes £93 billion to the economy, supports 2.7 million jobs, and remains one of the most culturally vital sectors in the country. Yet right now, the industry is under pressure. Sales fell by 2.4% in 2025, the steepest decline of any sector, while food inflation hit 5.1% and labour costs continue to climb. The margin for error has never been smaller.

Without owned data, marketing is guesswork. With it, every decision becomes sharper.

CONTENT IS YOUR BRAND 74% of people use social media to decide where to eat, and for most, discovery starts with a scroll. Your feed is your storefront. High-quality visuals, behind-the-scenes storytelling, chef profiles and seasonal content are what stop the scroll and convert interest into reservations.

BUILD LOYALTY, NOT JUST FOOTFALL Repeat customers are the engine of a profitable restaurant.

Personalised newsletters, loyalty programmes, and local brand collaborations turn one-off visitors into advocates. Platforms like SevenRooms allow you to analyse spend patterns and tailor outreach, a targeted offer for someone who hasn't visited in months, or a reward for a regular.

Restaurants that respond to every review see 88% higher consumer trust. Those that don't: 73% of diners say they'll choose a competitor if a restaurant ignores them online.

IF AI CAN'T UNDERSTAND YOU, IT WON'T RECOMMEND YOU Right now, AI tools are building a picture of your restaurant from sources you've probably never considered. That picture directly shapes what gets recommended to users — and if your website, reviews, and press coverage don't tell a consistent story, AI will either misrepresent you or overlook you entirely. PR matters more than ever: third-party coverage feeds directly into AI recommendations.

The most effective operators are reverse-engineering their AI presence, identifying which sources are being cited and targeting those channels with updated content, reviews, or press. Your website, social, PR, and reviews all need to tell the same story.

In that context, marketing isn't a nice-to-have. It's the difference between full covers and empty tables - a commercial necessity. When margins are under pressure, marketing is often one of the first budgets businesses look to cut. Yet this can be a deathblow for restaurants.

Visibility drives viability. Fewer people discovering your restaurant means fewer bookings, fewer returning customers and ultimately less revenue.

Marketing isn't just about attracting new diners; it's about staying front of mind with existing customers and building the loyalty that sustains restaurants through tougher trading periods.

AI can accelerate content production, adjusting images, creating mood variations, cleaning up photography, but authenticity still wins. Platforms detect AI-generated imagery and reduce its reach. Use AI to enhance your content, not replace it.

Instagram, TikTok, and YouTube are the new search engines. 67% of Gen Z and 57% of Millennials rely on social to decide where to eat. Optimise your profiles with keywords, locations, and menu highlights.

Restaurants approaching marketing strategically, with strong data foundations, consistent content, and a clear AI visibility strategy, are already seeing a 9.9% average uplift in revenue attributed to social media alone.

In a sector where margins are tight, that is not a marginal gain. It's a competitive advantage.

Today, marketing a restaurant means reaching two audiences simultaneously: the diner and the algorithm.

That said, around one in three diners still use Google, so your website and Google profile need to work just as hard.

The restaurants winning combine human storytelling with AI-powered insight, building brands that are discoverable, memorable, and resilient.

SEARCH ISN’T JUST GOOGLE ANYMORE

GET THIS RIGHT AND EVERYTHING ELSE FOLLOWS

Home Counties Operators Take Lease On Historic Buckinghamshire Pub After Six-Year Closure Multiple operators Simon Jukes and Charlotte Summers have taken on their third leased pub and have plans to acquire more in the future. The Red Lion at Bierton near Aylesbury – which has been closed since 2019 – is the duo’s second site with Star. It will have a £340,000 refurbishment before reopening in mid-August.

selection of wine and will seek Cask Marque accreditation for their cask ales, which will include options from local breweries.

Explains Simon: “We get tremendous satisfaction from giving back to the community, we aim to create a hub to meet up in and a place to enjoy. Although there’s a lot of doom and gloom around, in our experience at our other pubs, people are still going out and spending, even if life in general is more expensive.

The investment will transform The Red Lion, Bierton’s only pub, into a family and dog-friendly village local. The revamp will completely restore the outside of the 16th-century Grade II listed building2 and develop a pretty courtyard garden to the rear. This will be covered with festoon lighting and decked out with smart furniture, parasols and planting.

A sympathetic internal makeover will retain all the pub’s character whilst upgrading it throughout. Features such as an old double-sided fireplace, quarry tiles and wood beams will be renovated and complemented by a warm, welcoming décor incorporating traditional furniture, natural heritage colours and leather-covered banquette seating. Snug-like corners will add to the cosy feel.

“We believe we have a good relationship with Star, – they’re helpful, proactive and supportive. They’re also willing to invest to create the kind of pubs that will attract customers whatever the economic climate. Their investment into The Red Lion means we do not see another pub close down for good. We’re positive about the future and always open to further expansion if a pub comes onto the market that suits our business model.”

Adds Lee Dishington, Star Pubs’ Investment Manager: “We’re delighted to be investing in the reopening of such an historic pub. Simon and Charlotte are ideal partners. They’ve got an excellent knowledge of the area, understand what local people want and have successfully relaunched two other pubs in the vicinity. “

Credit: Matt Fowler / Star Pubs

As at Simon and Charlotte’s other pubs, the emphasis will be on wet sales. The duo plan to have a good

Decarbonising Hospitality With Sustainable Hot Water For the UK hospitality sector, the pressure is on to reach Net Zero by 2050, with industry bodies like UKHospitality pushing for aggressive targets, including the elimination of direct emissions (Scopes 1 and 2) by 2030 and all avoidable supply chain emissions (Scope 3) by 2040. It’s a challenge that can feel complicated, frustrating, but is ultimately necessary for a sustainable future.

Hot water is the lifeblood of hotels and restaurants, but it's also a carbon heavyweight.

Historically, gas was the default choice for its low cost, but it is increasingly at odds with climate regulations. Conversely, while electric water heaters offer zero on-site emissions, their higher running costs can be a bitter pill for high-demand businesses to swallow.

Adveco suggests that the smartest path forward isn’t a choice between gas or electric, but a strategic hybrid approach. By integrating multiple technologies, businesses can achieve environmental goals without compromising their bottom line.

Air source heat pumps (ASHPs) can generate up to 70% of domestic hot water (DHW) system energy as preheat, significantly reducing the load on electric boilers and slashing

carbon emissions. Hybrid systems, such as Adveco FUSION, can also incorporate electric immersion backups, ensuring an uninterrupted hot water supply—a non-negotiable for guest satisfaction.

Solar thermal, as a ‘true renewable,’ can offset up to 30% of annual DHW energy requirements, offering a low-maintenance solution with a rapid return on investment. It can also work with both electric and gas-fired appliances, like Adveco’s Astute smart water heater range.

Decarbonisation isn't just about swapping out old hardware; it’s about bespoke, intelligent design. Moving beyond like-for-like replacements to integrated systems—complete with thermal storage and optimised controls—allows hospitality venues to future-proof their operations against evolving regulations.

With trusted technological partners, the journey to Net Zero becomes a strategic evolution, securing long-term viability in a greener economy. https://adveco.co/

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Card Spending Returns to Growth In May, as Consumer Confidence Begins to Show Signs of Recovery Consumer card spending grew 0.8 per cent year-on-year in May, up from April’s -0.1 per cent decline, but still below the latest CPIH inflation rate of 3.4 per cent.

Essential spending climbed 0.7 per cent, led by an 11.9 per cent increase in fuel spending, while non-essential spending returned to growth, at 0.9 per cent, after falling -0.3 per cent last month.

May’s sunny weather and the early bank holiday supported several seasonal categories, with food and drink specialist stores up 4.0 per cent, with hotels and accommodation (2.7 per cent) returning to growth, after declining in April (down -0.9 per cent and -2.4 per cent respectively).

Consumer confidence in the UK, European and global economies all rebounded in May, returning to the levels seen at the beginning of the year, after declining in March and April.

Consumers’ confidence in their household finances and ability to live within their means improved one percentage point each, to 65 per cent and 70 per cent respectively, while consumers’ confidence in their ability to spend on non-essential items grew to 52 per cent (up from 49 per cent).

Concerns about the impact of the Middle East on costs remain high, but have eased month-on-month, with a lower proportion of consumers concerned about rising energy bills (83 per cent, down from 85 per cent) and food prices (82 per cent, down from 84 per cent).

Entertainment spending grew 5.8 per cent in May, after declining -0.6 per cent in April, however, travel spending fell -5.8 per cent, marking its third consecutive month of decline, with holidaymakers still taking a wait-and-see approach to their summer plans amid ongoing uncertainty.

Airline spending led was down -12.9 per cent, suggesting consumers are putting off international travel. A fifth say they are taking a staycation this year, driven by convenience (46 per cent), a preference for UK trips (35 per cent), cost (33 per cent) and a desire to avoid air travel (30 per cent).

Julien Lafargue, Chief Market Strategist, Barclays Private Bank and Wealth Management, said: “May’s data offers an early sign that household demand may be stabilising, but the macro backdrop remains finely balanced. The key question now is whether improving confidence can be sustained, particularly if inflation remains sticky and interest rates trend higher.”

Karen Johnson, Head of Retail at Barclays, said: “The warmer weather and first May Bank Holiday gave consumers more reasons to spend in May, particularly on seasonal essentials, UK breaks and affordable ways to enjoy time with family and friends. Shoppers are still being careful, with many continuing to build savings and managing subscriptions more closely, but they are also finding room in their budgets for the things that feel good value, convenient or worth prioritising.”

Caldicot Community Pub Refurbished Following Transformational Investment Popular community pub, The Rose Inn, Redwick, reopened recently following a combined investment of £320,000 from experienced licensees Richard Humphries and Richard Battye and Admiral Taverns.

have received positive feedback from the local community so far. We know just how important the pub is to everyone and we’re passionate about creating a warm, welcoming space for all of our guests. As our motto says, ‘Arrive as a Guest, Leave as a Friend’.

The investment has given the pub a completely refreshed look and feel, helping to secure its place at the heart of the community in the small village near Caldicot and Magor.

“Having worked in hospitality for over 35 years, we love taking care people and providing the very best service, and we’re excited to start this new chapter at The Rose Inn, Redwick”

Big Rich and Little Rich are highly experienced licensees, having worked in the hospitality industry for more than 35 years.

Going forward, Richard and Richard are hosting a busy schedule of regular entertainment for the community to enjoy including monthly quiz nights, occasional singers and food events.

They also run a second Admiral Taverns pub, Boars Head, Aust, where they have been for the past eight years. With a passion for delivering impeccable service, they are committed to ensuring The Rose Inn continues to thrive as both a destination food pub and a valued community hub for all guests both locally and from further afield.

Richard and Richard, licensees of The Rose Inn, said: “We’re delighted to be taking on The Rose Inn and

Phil Mardon, Business Development Manager at Admiral Taverns added: “Richard and Richard bring a huge amount of experience, passion and energy to The Rose Inn, and we are delighted to be supporting them as they embark on this exciting new venture, their second with Admiral. The investment has transformed the pub both inside and out, and we’re confident it will continue to play an important role at the heart of the local community for many years to come.”

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The Future of Hospitality: Shrinking Appetites, Growing Expectations

By Josh Tilley, Brand Strategy Director, Initials CX (www.initials.co.uk) For years, hospitality has equated success with volume: bigger portions, more rounds, longer stays. GLP-1s threatens that logic.

Much of the conversation around Mounjaro, Wegovy and Ozempic has focused on supermarkets and FMCG brands, but hospitality may ultimately feel the bigger cultural impact.

These drugs are changing the way people think about eating altogether, along with reshaping the wider role food and drink plays in their social life.

The scale of adoption alone makes this impossible to ignore. Prescriptions of Mounjaro in the UK reportedly rose from 3,000 in 2024 to an estimated 200,000 in 2025, while 6% of adults in the UK are currently using GLP-1s.

For hospitality operators hoping this remains a niche wellness trend, the early behaviour signals suggest otherwise, with 64% of users reporting snacking less and 74% cutting back on takeaways. For an industry built on stimulation – menus engineered for indulgence, promotions centred on temptation or venues designed to encourage longer stays – these developments create the foundations for a very different relationship between consumers and hospitality venues over the next decade.

When appetite reduces and “food noise” quietens, people become more intentional in their decision making, making it significantly harder to upsell because the impulse to purchase more starts to fade.

That doesn’t necessarily mean that the industry is heading to decline, but it does mean many operators are still trying to solve the wrong problem.

THE END OF PERFORMATIVE INDULGENCE The industry’s instinctive response may be to protect traditional consumption habits for as long as possible through heavier promotions or bigger deals. But there is a real risk that hospitality mistakes resistance for resilience and ends up defending behaviours consumers are already beginning to move away from.

Long before GLP-1s entered the mainstream, consumers had already become steadily more health-conscious through a combination of fitness culture, social media, tighter HFSS regulation and growing scrutiny around ultra-processed foods.

What makes this moment different, however, is that consumers aren’t describing restriction in the traditional sense of dieting and deprivation. Many GLP-1 users instead talk about feeling more in control, with nutritional

value carrying greater weight and excess gradually losing the aspirational quality it once held within both food culture and hospitality marketing.

This isn’t about what’s on the plate or in the glass. It’s whether they’re being ordered in the first place.

If consumers are ordering less overall, then every decision starts to carry more weight. This means diners become less willing to spend money on mediocre experiences or food that feels low quality, leaving a significant amount of middle-ground hospitality, such as middle-of-the-road chains, exposed.

But while some operators will understandably see this as a threat, others will recognise the opportunity sitting underneath it. Because hospitality has never really been about volume alone. At its best, it’s always been about atmosphere, identity, community and emotional connection, with food and drink acting as the vehicle through which those things happened. That’s why operators need to stop measuring value through consumption and start focusing on why people came through the door in the first place.

SMALLER ORDERS, HIGHER EXPECTATIONS As people buy less overall, they often become far more selective about what they do buy. To a degree, we are already seeing this dynamic emerge in retail, where consumers are increasingly expecting products to justify their place in the basket through quality or function rather than simply convenience or visibility. That creates space for operators willing to rethink what premium actually means within a lower consumption environment.

In this environment, coffee shops becoming evening community spaces and hotels leaning further into wellness and longevity rather than endless consumption are all far more commercially relevant than before. That may mean smaller and better menus built around more intentional ingredients and greater portion flexibility while for others it may involve designing social experiences that are less dependent on heavy eating and drinking altogether.

This becomes even more important when you consider the social impact already emerging around GLP-1 use, with research suggesting that 80% of Brits on GLP-1s now find social eating uncomfortable while nearly one in five no longer enjoy wine or cocktails the same way they once did.

The hospitality industry often talks about experience as though it exists separately from wider consumer behaviour, when in reality the best operators have always evolved alongside changing cultural attitudes and adapted their spaces and propositions to reflect how people actually want to live.

So, in an environment where people are eating and drinking less and becoming more selective with every decision they make, hospitality’s future depends far less on maximising appetite and far more on giving people a compelling reason to gather in the first place.

Stout And Fruit Beer Drive Growth As On-Trade Beer Sales Hit £14bn HEINEKEN UK has released its comprehensive 2026 Beer Report: Elevating Experiences to Unlock Growth, revealing that despite a challenging economic landscape, the UK beer category in the on-trade has grown to a record £14bn value, now accounting for nearly half (45%) of total wet sales in pubs, bars and restaurants.

For licensees, the opportunity in 2026 is not simply to sell more beer, but to sell beer better. That means understanding what different customers want from different occasions, building a range that earns its place on the bar, and delivering the kind of experience that gives people a reason to come back.

The report highlights a fundamental shift in consumer behaviour, moving from traditional higher-volume sessions to a more "intentional" style of drinking. This means consumers are not simply going out to drink; they are going out to connect, to be entertained and to enjoy an environment that feels distinct from home. While average serves per visit have declined by nearly 9%, the average price per pint has risen by 8% to £5.02 as consumers trade up for premium quality and unique experiences.

This report brings together the trends, behaviours and commercial levers shaping beer in the on-trade, and shows how licensees can respond in a way that drives both customer experience and business performance. Beer is a magnificent category. Managed well, served well and ranged well, it will remain one of the most powerful tools licensees have to grow.”

Will Rice, On-trade Director said, “Beer remains one of the great constants of the British on-trade but the way it creates value is changing.

The 2026 Beer Report: Elevating Experiences to Unlock Growth can be accessed here.

Greene King Opens 30th Nest Pub and First Franchise Pub in Wales Greene King has opened its first franchise pub in Wales and its 30th Nest Pub overall.

The Clive in Cardiff has re-opened as a Nest Pub after a £350,000 investment by pub owner Greene King Pub Partners.

The Clive becomes the first in a pipeline of openings in Wales that Greene King Pub Partners has planned this year, as Greene King looks to continue the growth of its successful franchise business through its Hive Pubs and Nest Pubs concepts.

Thanks to the £350,000 investment, The Clive has been fully refurbished to deliver the Nest Pubs concept. The transformation includes a complete overhaul of the internal trading areas, with stylish new furniture, refreshed décor and a warm, contemporary finish throughout.

A key feature of the refurbishment is a newly developed sports area, boasting four brand-new dart boards, including two interactive darts lanes.

Likewise, the pub garden has been enhanced through the invest-

ment, making it fit for year-round use.

As a Nest Pub, The Clive will offer Sky Sports and TNT Sports, with sport being a key feature of the Nest Pubs concept. Alongside this, the pub will also provide a regular calendar of entertainment ranging from pub quizzes to live music and karaoke.

The Clive will also serve a wide drinks range including low and no options.

Central to the Nest Pubs concept, the pub will also provide a quality pizza offer.

The Clive will be operated by franchisee Nathan Sutton, who is local to Cardiff and has operated several pubs in the city, bringing a strong knowledge of the local pub scene.

Greene King also has plans to open two more pubs in Wales this year, and is actively recruiting those with leased, tenanted or managed pub experience who want a cost-effective and straightforward way to run their own pub business, with enhanced support from Greene King Pub Partners.

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Prime Minister Stops Short of Backing Hospitality VAT Reduction Campaign Prime Minister Sir Keir Starmer has declined to endorse calls for a permanent reduction in VAT for the hospitality sector, despite growing industry support for a campaign seeking lower tax rates for pubs, restaurants and other hospitality businesses.

The issue was raised during Prime Minister’s Questions (PMQs), when Green Party MP Hannah Spencer asked whether the Government would support the VAT’s the Problem campaign, which is calling for reduced VAT rates across the hospitality industry.

Highlighting the challenges facing operators, Spencer asked the Prime Minister whether he would join campaigners in backing a cut to hospitality VAT. In response, Starmer pointed to the Government’s recently announced Summer Savings Programme, stating that VAT on children’s menu meals will be reduced from 20% to 5% for a limited period between 25 June and 1 September.

While the temporary measure offers targeted support for families dining out during the summer holidays, it falls short of the broader VAT reduction being sought by hospitality leaders.

The VAT’s the Problem campaign, led by chef and restaurateur Tom Kerridge, has attracted support from a wide range of industry organisations, including UKHospitality and the British Institute of Innkeeping (BII), alongside numerous operators and chefs from across the sector.

Campaigners argue that the UK’s hospitality VAT rate places businesses at a competitive disadvantage compared with counterparts in several European countries, where lower rates are commonly applied to foodser-

vice and hospitality businesses.

The initiative has gained significant public backing, with more than 198,000 people signing a petition supporting the campaign since its launch in July.

Speaking previously about the proposal, Kerridge said he believes a reduction in VAT could stimulate longterm growth across the sector while helping to stem the number of hospitality business closures. He has argued that although such a move would represent a short-term reduction in Treasury revenues, the economic benefits generated through increased trading activity and business sustainability could outweigh the initial cost.

Lat week Independent MP Rosy Duffy Earlier brought together leading voices from across the hospitality sector and Parliamentarians to confront the growing crisis facing the UK hospitality industry.

Taking to social media she said, “I held this event because the sector’s voice must be heard. What I heard was an industry on its knees asking for fairness and a lifeline, following so many economic hurdles having been thrown at them all at once. They simply want their businesses to survive at this point.”

“I raised this in Prime Minsters Question, and the PM provided a deeply unsatisfactory answer that failed to even mention VAT. I will be writing to the Chancellor again to push for her to”: • Cut VAT from 20% – Reduce hospitality VAT to 10%.

• Support viable employment – Ensure back to work ambitions are matched by workable employment policies.

• Tackle energy costs – Address high and unstable energy prices.

“It’s time to give hospitality the fair deal it deserves so it can thrive again” she added.

Butcombe Group Announces Leadership Restructure Across Managed Pubs and Inns Butcombe Group has announced strategic changes to its Pubs and Inns leadership structure, with Alice Bowyer appointed as Managing Director of its Managed House Division.

Butcombe Group’s managed pubs and inns delivered standout performance in its FY26 results, with EBITDA growth of 23% and like-for-like sales up 8%, underlining the strength of the division. The newly created role aligns the division more closely with the Group’s broader organisational model, enabling a unified approach across food, drink, accommodation and operations.

Bowyer takes on the role following a career spanning more than a decade with Butcombe Group. Having joined as an Executive Chef, she has progressed through a series of senior roles including Group Executive Chef and, most recently, Director of Food & Drink.

In her new position, Bowyer will lead the Managed House Division through its next phase of development, with a clear focus on delivering a more integrated guest expe-

rience and continued commercial growth.

Butcombe Group has also announced several senior promotions to support the leadership structure of its managed estate. Maria Bishop becomes Head of Drinks & Retail, recognising her strong impact in the drinks function. Jasper Prickett has been promoted to Head of Food, reflecting his commitment in delivering outstanding food and award-winning menus.

Jayson Perfect, COO of Butcombe Group, said: “Following a record-breaking FY26, including 23% EBITDA growth in our managed pubs and inns, this new structure ensures we are well positioned to build on that momentum.

“Alice’s new role reflects not only her exceptional track record within the business but also the breadth of leadership and strategic insight she brings. Alongside this, the promotions across our team demonstrate our continued commitment to recognising and developing talent as we grow.”

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Solicitor Warns of The Real Cost to Venues of Poorly Planned, “Last Minute” World Cup Events The FIFA World Cup 2026 starts this week, creating a buzz across UK hospitality venues and an opportunity to increase footfall and revenue from football fans. It’s estimated that 12.4 million Brits will be watching from a hospitality venue, according to a survey by Voucher Codes, with spending expected to reach around £898 million across the UK’s many pubs, clubs, bars, social clubs, sports clubs and restaurants.

authorisation and so criminal convictions can be a real possibility. Even a single major incident can trigger a premises licence review."

Pubs can fall into this trap due to poor understanding around licensing, a lack of communication with authorities and a "last-minute scramble" to put on an event, which leads to simple mistakes. Julie explains, “Last minute setups often overlook licence conditions such as CCTV requirements, door supervision thresholds, and use of outdoor space early engagement with licensing authorities and police, careful planning around capacity, and robust management practices to ensure safe and successful match days is key.”

However, licensing solicitor, Julie Gowland, warns that last-minute events and careless planning could turn the tournament from a profitable business opportunity, into a business nightmare.

Julie Gowland, Partner, Head of Licensing at Birketts LLP (www.birketts.co.uk) told Monster-Mesh, “Running events without the correct licence is a criminal offence and could carry penalties of up to six months’ imprisonment and an unlimited fine. Although the screening of a live World Cup match on TV does not need a specific licence under the Licensing Act 2003, venues must have the right setup in place, and in some cases additional permissions such as a TV licence or, a commercial subscription such as Sky Sports or TNT Sports if the match is not free to air on TV.” Julie adds, “Overall, compliance with premises licence conditions is essential.

Venues must actively manage risks such as overcrowding, poor safety practices and repeated noise issues, as failures in these areas can lead to prosecution. Historically, these offences have carried fines of up to £20,000, although courts now have the power to impose unlimited financial penalties in serious cases.”

During a time when the hospitality industry is already financially stretched, these fines could be business ending for some, making it even more vital that businesses remain compliant. Aside from fines following the event, venues could be immediately shut down during the match, and

a rushed setup could trigger immediate intervention or even worse, prosecution. Julie warns, “Under Licensing Law, aside from the financial penalties, authorities have wide powers to step in if venues undermine the licensing objectives of public safety, the prevention of crime and disorder, the prevention of public nuisance and the protection of children from harm. Such powers can mean a review of the premises licence, tighter operating hours, suspension of trading or ultimately revocation of the licence, effectively shutting the business down.”

Julie adds, "Police or licensing officers can shut the event down on the spot; closure notices can require premises to close for up to 48 hours, individuals can be prosecuted for organising licensable activities without

While Julie highlights the legal boundaries, Mark McLennan, Founder at Monster-Mesh, event branding specialists, notes that physical layout and proper signage are where legal compliance and revenue generation meet. Rushed outdoor setups often fail because they don't look at how crowd management tools can actually protect a venue legally while driving profit.

MARK’S 5 TIPS FOR HOSTING A SUCCESSFUL EVENT Brand the perimeter: Use custom fence covers on approach gates to build instant fan anticipation and block out unsightly street views.

Monetise crowd barriers: Turn mandatory safety and queue barriers into high-value advertising space with branded covers.

Create photo backdrops: Set up branded media walls and stage backdrops to capture free organic marketing when fans post celebrations online.

Zone with café barriers: Use café barriers to cleanly separate food and drink queues from the main viewing area without blocking sightlines.

Choose weather-proof mesh: Opt for high-permeability airmesh banners for outdoor setups so high winds don't knock down your fencing.

24-Hour Cycle Ride Raises £6,200 for The Rosemary Foundation The Royal Exchange, Lindford, has successfully completed its second annual 24-hour charity cycle ride, raising an impressive £6,200 for The Rosemary Foundation – Hospice at Home.

effort in motion.

The funds will go directly to The Rosemary Foundation, helping the charity continue its vital work providing hospice-at-home care and support to local families facing life-limiting illness.

The community fundraising event saw participants keep the pedals turning continuously for 24 hours, with local residents, customers, pub team members and supporters coming together to take cycling slots throughout the day and night.

Reflecting on the success of the event, The Royal Exchange said on social media: “A massive THANK YOU to everyone who donated, took part, completed a cycling slot, cheered us on, and helped make this event such a success for the second year running. Your support means the world, and every pound raised will help The Rosemary Foundation continue its vital work supporting local families when they need it most.”

Thanks to generous donations from the local community and the success of a charity auction held alongside the event, The Royal Exchange initially raised £3,700. The total was then boosted by donations of £1,000 each from Brakspear Giving Back and Melody Care, together with an additional £500 in Gift Aid, bringing the final fundraising total to an outstanding £6,200.

The event marks another successful year for the fundraising challenge, which has become an important fixture in the pub’s community calendar. Organisers have thanked everyone who contributed to the event’s success, from cyclists and volunteers to sponsors and supporters.

Whitehill & Bordon Mayor Cllr Leeroy Scott officially started the challenge at midday on Friday (June 5), joined by Melody Care’s Andrew Tippins and Post & Herald chief reporter Paul Ferguson as the first riders set the fundraising

Confident Outlook Following Fuller’s Solid Start to Year Shares of Fuller, Smith & Turner rose in early Wednesday trading after the long-established pub operator reported annual results that exceeded market expectations and highlighted positive momentum at the start of its new financial year.

seen fresh space created for peak trading, advance bookings for the World Cup have been strong, and we are seeing increased demand for staycations benefiting our excellent rooms business.

The company, which operates a network of pubs and hotels throughout southern England, generated revenue of £397.8 million in the 52 weeks ending 28 March, representing a 5.7% increase from the previous year. Comparable sales across its managed pubs and hotels also grew, rising 4.9%.

“We have exciting opportunities for the coming year with plans to invest over £30 million across the estate. In addition, we will begin the transformation of The Barrowboy and Banker, an existing freehold site by London Bridge, where we will create a 26-bedroom hotel to mirror the successful investment made previously at The Counting House, Cornhill.

Fuller’s noted that these results were achieved despite a more difficult economic and political environment, including higher tax costs.

The company also reported a strong opening to the new financial year, with like-for-like sales increasing 4.4% during the 10 weeks to 6 June.

“We have also today announced plans to extend our share buyback programme with the buyback of one million “A” shares, and we will continue to actively pursue new site acquisition opportunities where we believe the addition will complement the quality of the existing estate and deliver strong returns.

Executive Chairman, Simon Emeny said:

“The results we have delivered this year are driven by our strong operational performance, a proven successful strategy, an outstanding team of people, and a robust capital allocation framework – which combined, reflect the success of our long-term business model. While we are monitoring the ongoing geopolitical and economic situations, we remain optimistic and confident that we will continue to deliver further progress for our people, our customers and our shareholders.”

Credit: Fuller's

“I am delighted, as I complete my first year as Executive Chairman, to report that it has been another successful year for Fuller’s. Like for like sales in our Managed estate are up 4.9%, revenue for the Company is up by 5.7% to £397.8 million and both our Managed Pubs and Hotels and Tenanted Inns divisions have grown – resulting in adjusted profit before tax rising 28% to £34.6 million.

Combined with our capital allocation framework and continued share buyback programme, we have also seen adjusted earnings per share rise 38% – achieving market-leading growth in this key metric.

“The new financial year has begun well. Like for like sales for the first 10 weeks have risen by 4.4%, building on a strong comparative period last year and our underlying profitability continues to improve, maintaining the momentum we have built in recent years.

“As we move into our summer season, preparations have gone well. Our garden investment programme has

Greg Johnson, Equity Analyst at Shore Capital, said: “Fullers, arguably one of the highest-quality pub estates across the UK, has issued annual results for the year to end March. The key outturn being robust profit growth (above our estimates), strong cash generation and further shareholder returns, with EPS ahead by an exceptional 38%. Trading at the start of the new financial year remains resilient and the Group has announced a further 1m share buyback.”

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Foodservice Price Inflation Edges Up As Global Energy Pressures Intensify Food and drink prices in the hospitality sector rose by 0.2% month-onmonth in April, the latest Foodservice Price Index from NIQ and Prestige Purchasing reveals.

It marks a return to inflation after a brief period of relief on domestic costs led to deflation in March. April’s figures indicate that geopolitical issues, high crude oil prices and tightening key commodities are exerting a renewed upward force on UK wholesale markets. Meanwhile the protective buffer of forward contracts for businesses in the UK is beginning to wear thin.

Inflationary pressure was most keenly felt in categories of the Index that are highly exposed to energy, complex logistics and climate volatility.

Seafood, fresh produce and beverages all recorded notable cost increases, driven by factors ranging from stringent quota limitations and energyintensive protected cropping to tightening global harvests.

Some other areas of the Foodservice Price Index, including dairy and domestic proteins, were better insulated from inflation by robust local supply and tactical supplier discounting. However, these pockets of relief are increasingly overshadowed by a structurally tight global supply chain.

Shaun Allen, CEO of Prestige Purchasing, said: “The return to month-on-month inflation in April confirms our

previous warnings that the deflationary dip we saw in March was a temporary pause rather than a permanent correction. With global crude oil prices plateauing at elevated levels following recent geopolitical shocks, the cost of manufacturing, packaging, and logistics is steadily creeping back up. While UK supply chains have done an excellent job of using forward contracts to shield operators from the worst of the international commodity spikes, this dam cannot hold forever. The broader firmness we are seeing across fresh and imported goods is an early indicator of what is to come. Operators must remain highly proactive, moving quickly to secure favourable terms before the full weight of these global costs reaches the UK market.”

Reuben Pullan, senior insight consultant in the hospitality operators and food team at NIQ, said: “A softening of food and drink inflation has been a rare bright spot for hospitality in early 2026, but the benefits will almost certainly be short-lived. Oil shocks and geopolitical uncertainty are storing up some seismic shocks in energy-related prices, and businesses and consumers alike will have to steel themselves for yet more price rises as the year goes on. Hospitality remains a dynamic and adaptable industry, but this new wave of inflationary challenges will be another severe test of their resilience.”

Over A Third Of Brits Will Cheer On The World Cup From Their Local Venue 34% of consumers planning to tune in to the World Cup will do so from their local pub, bar or hospitality venue, with a total of 9.3m British consumers planning to watch at least one game in a pub, bar or restaurant this summer, new research from Zonal, in partnership with NIQ, has shown.

The new report demonstrates also how watching sport in pubs and bars is changing, becoming a more inclusive experience, with 79% of men and 77% of women who are looking to watch the World Cup in hospitality planning to watch the final in a venue.

The survey, of over 5,000 consumers, asked what the appeal of watching the World Cup in the pub is.

• Half (50%) said it’s because it will provide a good social experience.

• 46% said it was because the atmosphere is better than at home.

• 38% said it’s because they want to buy drinks while watching a game.

• 24% think watching in a venue is the next best thing to being in a stadium.

This highlights the size of the opportunity for operators who get it right this summer, a crucial trading period for the sector.

When those planning to watch the World Cup in a venue were asked what would encourage them to visit

and improve the experience, consumers were clear with (32%) saying it was the ability to book a table in advance, (31%) saying the ability to order food and drinks to the table and, for just under a quarter (22%), it was access to loyalty schemes. The right tech systems will therefore give operators a competitive edge during busy match days and play a pivotal role in motivating consumers to visit a pub or bar during the tournament.

Tim Chapman, Chief Commercial Officer, Zonal, said: “Major sporting tournaments like the World Cup are a huge opportunity for hospitality operators. Our survey shows that people want to make the most of the atmosphere and food and drink on offer, not stand in queues waiting for tables or hanging around the bar waiting to be served. Whether it’s securing a table before arrival with a booking, or ordering food and drink direct to their tables so they don’t miss out on any of the action, operators with robust tech systems can deliver a seamless experience World Cup watchers expect.”

Karl Chessell, Director – Hospitality Operators and Food, EMEA, NIQ, adds: “World Cups can be bonanzas for hospitality operators and drinks suppliers. Businesses need to know exactly who is going out and what they want. But above all it’s vital to understand why people swap the sofa for pubs and bars. Hospitality provides a unique way to experience big occasions with others, and the challenge is to show people that this is where the best memories of landmark events like the World Cup can be made.”

Deliveries Rise, Takeaways Fall To Leave Restaurants’ At-Home Sales Static In April Britain’s top restaurant groups achieved modest year-on-year growth of 1.5% in delivery and takeaway sales in April, the latest NIQ Hospitality at Home Tracker reveals.

The Tracker, powered by CGA intelligence, has now recorded four straight months of sub-inflation increases in like-for-like sales. It follows a squeeze on discretionary spending that has been tightened by the war in the Middle East, which is raising the prospect of further rises in households’ energy costs and interest rates.

The Tracker shows a sharp contrast in the performance of deliveries and takeaways in 2026. Restaurants’ like-for-like delivery sales were 5.7% higher in April than in the same month last year, but revenue from takeaways and click-and-collect orders fell by 5.9%. It is the 13th consecutive month of negative numbers for pick-up sales.

The ongoing migration between the two methods means deliveries now attract 12.7 pence in every pound

spent with restaurants—well over double the value of takeaways at 5.1 pence.

While the overall trend is flat, the rollout of delivery operations means restaurants are generating more substantial growth on a total sales basis. Adding in new restaurants, or ones where deliveries and takeaways have been launched for the first time, the NIQ Hospitality at Home Tracker shows groups achieved year-on-year growth of 10.7% in April.

Karl Chessell, director – hospitality operators and food, EMEA at NIQ, said: “In the context of a tough trading environment, stable likefor-like at-home sales is a reasonable performance from restaurants.

However, with so many operating costs still rising and the prospect of yet more hikes to come, sustaining profitability is difficult. The football World Cup should boost deliveries in June and July, but the flip side is that many restaurants will be quieter as fans watch games at home or in pubs. Whether eating out or ordering in, consumers are going to be very demanding on both value and quality, and operators will have to work hard for every sale.”

12

CLH DIGITAL

Issue 320

What April's Cost Rises Actually Mean For Your Kitchen Rota

By Michael Szalaty, Managing Director, Chefs Bay (https://chefsbay.co.uk/)

I spend my working day putting chefs and kitchen porters into hotels, pubs, restaurants and care homes, often with a few hours' notice. That gives me a particular view of employment policy. I see it at the point where it reaches the rota, not where it is announced. From that seat, April 2026 looks simple. Several costs that operators had been bracing for separately all landed on the same date, and the bill is heavier than the headline wage rise suggests.

THE COST STACK ARRIVED ON ONE DATE The National Living Wage rose to £12.71 an hour on 1 April, up 50p, a 4.1% increase for staff aged 21 and over. That sits on top of the employer National Insurance change from a year earlier, when the rate went to 15% and the threshold at which you start paying it dropped from £9,100 to £5,000 a year. The second change is the quiet one. It pulled parttime and lower-paid kitchen staff into the employer's NI net for the first time, and it has carried straight into this year.

Put those together and a single full-time minimum-wage role now costs an employer close to £29,650 a year in wage and employer NI alone, roughly £1,200 more than the same role a year ago. That is before pension, before holiday cover, before any training. Worked back to the hour, a minimum-wage hour costs well north of £16 once you add holiday pay and National Insurance. That £16 is the number an operator is really weighing when deciding whether to carry another head.

DAY-ONE SICK PAY CHANGES THE MATHS MORE THAN THE WAGE RISE The wage rise gets the headlines. The change that alters how you run a small kitchen is statutory sick pay.

From 6 April, SSP is payable from the first day of illness, and the lower earnings limit that used to gate it has gone. Casual cooks, weekend porters and bank staff who were never covered now are, from day one.

Most kitchen sickness is not a long absence. It is the odd day, the Saturday someone wakes up unfit to work the line. For a site running a thin permanent team, that single-day absence now carries a cost it did not before, and it still has to be covered on the day. From where I sit, that is already pushing more short-notice cover demand, not less. It is the part of April's changes that independent operators mention to me least and feel most.

BUSINESS RATES: A PERMANENT FIX THAT IS NOT ALWAYS A SAVING

The other April change is business rates, and it pays to read the detail rather than the press release. From 1 April the old system of two multipliers became five, under the Non-Domestic Rating (Multipliers and Private Schools) Act 2025. The temporary 40% retail, hospitality and leisure relief that operators reapplied for each year has gone, replaced by permanently lower multipliers for hospitality property below £500,000 in rateable value: 38.2p for smaller sites, 43.0p for the band above £51,000. Eligible pubs and live music venues get a further 15% off and a two-year freeze in real terms.

Permanent is genuinely better than a relief you had to claim every year and might lose. But read your own rateable value before you celebrate. For some sites the new lower multiplier is a smaller discount than the 40% relief it replaced, and the largest properties, those at £500,000 and above, move onto a higher 50.8p multiplier. This is the cost operators raise with me most, and it is the one where April cuts in different directions depending on which band you sit in.

THE SQUEEZE LANDS FIRST ON THE MARGINAL HIRE When fixed costs rise across the board on thin margins, there is no clever place to put them. So operators do the rational thing and carry a smaller permanent core. The role that goes first is the marginal one: the least experienced pair of hands, the extra cover on a busy Saturday, the trainee you would have taken a chance on last year. That is where the margin is thinnest, so that is the job that quietly disappears.

You can see it in the national figures. UKHospitality's analysis of ONS payroll data puts hospitality at close to half of all the jobs lost across the entire UK economy since the 2024 Budget, the worst-hit sector by some distance. The workforce the whole trade draws from is getting smaller while the cost of each hire goes up.

I will not pretend a shift toward flexible cover is bad for an agency like mine. It is not. But I would rather be straight about what it signals. A sector swapping permanent jobs for shifts because permanent jobs have become too expensive to risk is not a sector in good health. It is one adapting to stay open.

WHAT AN OPERATOR CAN ACTUALLY DO BEFORE THE NEXT ROTA None of this is a reason to freeze. A few practical moves help: - Cost every role at its loaded rate, not the headline wage. If you are still planning around £12.71, you are planning around the wrong number; £16-plus an hour is closer to the truth.

- Decide your core-to-flex split deliberately rather than by default. Work out the smallest permanent team you can run well, then plan to cover the peaks and the gaps rather than carry them all year.

- Build day-one sick pay into your absence planning now, not when it surprises a wage run. Single-day cover is a standing cost now, not an exception.

- Keep right-to-work and pay records inspection-ready. The Fair Work Agency went live on 7 April with day-one powers to ask for documents, and "we'll dig it out" is not a position you want to be in.

Kitchens will not close because policy is hard. They adapt, they always have. But the direction from where I stand is clear enough. Fewer permanent kitchen jobs, more flexible cover, and a workforce getting quietly smaller while the bills get bigger. That is worth a harder look from government before the next Budget adds another line to the rota.

FOR ALL THE LATEST NEWS FROM THE HOSPITALITY SECTOR VISIT WWW.CATERERLICENSEE.COM

New Report Urges Government Action on Escalating Safety, Hen Welfare and Reputational Risk from Imported Eggs A new report has revealed a dramatic surge in egg imports often produced to significantly lower food safety and hen welfare standards, creating what industry leaders warn is an urgent and escalating risk for UK consumers, retailers, manufacturers, and foodservice operators.

The Shell Shocked report, which also highlights the lack of effective border control inspections to prevent inferior products from entering the UK, has prompted the British Egg Industry Council (BEIC) to urge the Government to take immediate action to stop these eggs flooding the British market.

According to the report, UK egg imports have risen 60% since 2021, increasing from approximately 1 billion to 1.6 billion eggs per year. Ukraine has emerged as a major source of this growth, with exports to the UK rising 65.6% in 2025 alone. These products, most of which are produced in conventional battery cages, illegal here since 2012, are increasingly competing with British eggs produced under the world-leading British Lion Code of Practice.

Shell Shocked also highlights how this surge has coincided with a se3ries of egg-related food safety incidents across Europe. Recent examples include 123 confirmed illnesses in the UK in late 2025, traced to a single imported egg distributor (origin unconfirmed), banned antibiotic residues found in Ukrainian eggs entering European markets; ongoing Salmonella investigations in Sweden linked to Ukrainian imports; and more than 200 UK cases in 2024 associated with imported Polish eggs.

Nick Allen, Chief Executive of the BEIC, said: “This report highlights the real and urgent risks that inferior imports pose for consumers and the wider food industry.

“Any consumer would be appalled at what the Government is doing to undermine their safety. More than 90% of eggs produced in the UK are covered by the British Lion Code of Practice, one of the most comprehensive food safety schemes in the world. British farmers have invested hundreds of millions of pounds to

meet these standards, including vaccination against Salmonella and not using conventional battery cages.

“Allowing lower-standard imports to undercut UK egg producers is not protectionism, it risks undermining consumer safety, public confidence in eggs and the resilience of our domestic food supply.

“It is time for the Government to act in the interests of consumers and ensure that any eggs and egg products entering the UK meet our standards, starting with stronger controls at the border.”

Food safety expert, Dr Lisa Ackerley, who reviewed import controls for the report, added: “Most consignments are not physically inspected, testing is risk-triggered rather than systematic, and sampling frequencies are not publicly disclosed. As a result, contamination or residues may only be identified once illness occurs or overseas alerts are issued, meaning product may already be in kitchens, factories or on shelves.

“It is also worth noting that British Lion eggs are Food Standards Agency approved for vulnerable groups to consume runny, while imports are not. That is a serious food safety risk for imports.”

The Shell Shocked report calls on retailers, manufacturers, and foodservice operators to urgently review their sourcing policies for eggs and egg ingredients, strengthen traceability requirements, and ensure they are not inadvertently compromising consumer safety.

It also calls on the Government to align import standards with UK food safety and hen welfare rules and introduce systematic testing and effective inspections at the border to ensure eggs entering the UK meet the same high standards required under the British Lion Code of Practice.

To view the full report email info@britegg.co.uk, visit www.egginfo.co.uk or call 020 7052 8899.

99 Problems

British Lion eggs ain’t one Don’t gamble on imported eggs, they can represent a serious health risk to vulnerable groups.

Make the Smart Choice.

British Lion - The eggs you can trust.

egginfo.co.uk

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CLH DIGITAL

Issue 320

Results Unveiled for the PCA’s Tied Tenant Survey 2026 The Pubs Code Adjudicator has published the findings of the 2026 Tied Tenant Survey, providing an overview of the experiences and views of tied pub tenants across the six regulated pub companies in England and Wales: Admiral, Greene King, Marston’s, Punch Pubs, Star Pubs and Stonegate.

These findings reinforce the importance of specialist independent professional advice in helping tied tenants better understand their rights, identify potential financial and legal risks at an early stage, and make informed business decisions before entering into an agreement.

Since 2022, the PCA has commissioned a survey of around 1,200 tied tenants to gather feedback on those operating under the Pubs Code and to track changes in tenant views & experiences over time. The research, carried out by Ipsos as the PCA’s independent research agency, examines key aspects of the tied tenancy relationship including rent, repairs, Business Development Managers (BDMs), and awareness of statutory rights.

More broadly, the survey findings show that awareness of some of the core rights under the Pubs Code remains strong. 70% of tied tenants are aware of their right to request a Market Rent Only (MRO) option and 85% are aware that a BDM, or pub company representative, must provide them with the copies of meeting minutes within 14 days of a meeting taking place. Positively, awareness of BDMs remains almost universal at 99%, and overall awareness of the Pubs Code remains at 82%, demonstrating stability over time.

The 2026 results show that although tied tenants are more than twice as likely to be satisfied than dissatisfied with their pub-owning business (POB), overall tied tenant satisfaction across all pub companies declined from 61% in 2025 to 56%, while dissatisfaction increased from 23% to 26%.

However, the survey also highlights areas where POBs need to improve. Awareness of the pub company’s Code Compliance Officer (CCO) has fallen from 46% in 2025 to 36% in 2026. The CCO plays a vital role in ensuring tenants’ rights, even before agreements are signed, so it is important that tenants are informed that they can contact them with Code-related concerns. The results suggest that, while relationships with BDMs are generally well established, there remains a need for POBs to ensure tied tenants are fully aware of the support and protections available to them under the Pubs Code. This includes promoting understanding of the role of the CCO, how repairs are managed, and encouraging tenants to seek independent pro-

Admiral and Greene King tied tenants recorded the highest levels of satisfaction in 2026 at 72% and 71% respectively. Star Pubs has entered the top three most highly rated companies with 67% of their tied tenants satisfied in the relationship, replacing Marston’s which recorded 63% this year. Punch Pubs achieved a satisfaction score of 55%, while Stonegate continued to record the lowest level of satisfaction at 39%.

Responding to the headline findings, Fiona Dickie, Pubs Code Adjudicator said: “The general decline in overall tied tenant satisfaction this year is a matter of concern. While these results may reflect some of the wider pressures facing the sector, pub-owning businesses must be supporting their tied pub tenants now more than ever.

“The survey provides valuable insight into how relationships between tied tenants and pub companies are evolving and where improvements are needed. It is also an important tool for tied tenants, including those thinking of taking on a tied pub, enabling them to compare experiences of existing tenants and feel empowered to raise concerns with their pub company.”

This year, new survey questions explored whether tenants seek professional advice before entering into a tenancy and the importance they place on such advice. Almost all tenants (95%) considered it important to seek professional advice, with views broadly consistent across pub companies. The most commonly sought advice was from accountants with pub trade experience (66%) and solicitors (49%). However, the number seeking advice from a qualified surveyor was only 12%.

fessional advice.

Fiona Dickie, continues: “These results mirror our experience as shown by an increase in enquiries the PCA is receiving from concerned tied tenants and in the issues being raised with us. We will continue to engage with the regulated pub companies, hold them to account, and have asked each of the six pub companies to outline proposed improvements.

“We ask tied tenants to contact us and share any Code compliance concerns so we can build a clearer understanding of the support they are getting from their POB. We also continue to strongly encourage tenants to seek independent professional advice. This is particularly important in areas such as property condition, where advice from a qualified surveyor can help tenants understand potential repair obligations before entering into an agreement.”

For the full information on all of the 2026 survey findings visit: www.pubscodeadjudicator.org.uk/tied-tenant-survey/pca-annual-tied-tenant-survey-2026

Marston’s Celebrates 120 Years of The Royal Oak with City Wide Charity Challenge A much loved Chapel Ash pub in the heart of Wolverhampton marked a major milestone last weekend, (June 6) as The Royal Oak celebrated its 120-year anniversary with a city wide charity challenge in support of the Midland Freewheelers Blood Bikers.

The historic Marston’s pub hosted a full day of ambitious challenges, live music and celebrations, bringing the local community together to support this vital Midlands charity that delivers life saving blood and medical supplies to hospitals across the region.

Fundraising has been launched with a £1,000 donation from the Marston’s Foundation, reflecting its role in supporting the communities at the heart of our business.

While The Royal Oak is officially celebrating 120 years in its current form, the pub’s story stretches back even further. Records show a public house has stood on the Chapel Ash site since the early 1800s, originally operating as a modest alehouse with stables and a coach yard. In Victorian times, one landlord even ran a funeral and undertaking business from the pub’s back yard – a far cry from today’s real ales, live music and community celebrations.

In 1906, the pub was rebuilt by the then Wolverhampton & Dudley Breweries – later renamed Marston’s – transforming it into the striking red brick, corner towered landmark that still stands today. Original plans show rooms including a smoke room, coffee room and upstairs book club, reflecting The Royal Oak’s long standing role as a social hub for the local community.

Today, under the stewardship of the Fullwood and Cole families, The Royal Oak continues that tradition,

combining proud heritage with a warm Wolverhampton welcome.

To mark the anniversary, the pub planned a series of 120 themed fundraising challenges, including: • 120 mile motorbike ride • 120km relay involving 24 local runners • 20 mile cycle challenge around the city • A netball tournament hosted at Wolverhampton Grammar School These fundraising events culminated back at The Royal Oak, with live music and street food provided by local favourites The Hamper Camper, turning the pub into a focal point for the celebrations.

Terry Cole, licensee of The Royal Oak, said: “Our pub has been part of Wolverhampton life for 120 years, and this felt like the perfect way to celebrate – by bringing people together and giving something back. The Blood Bikers do incredible, life saving work across the region, and we’re proud to be supporting them while marking such an important moment in our pub’s history.”

Will Garratt, Estate Development Manager at Marston’s, added: “The Royal Oak is a brilliant example of a community pub with deep roots in the area. Celebrating its 120-year anniversary by involving the whole city and supporting such a worthwhile Midlands charity perfectly reflects Marston’s values of being passionately local, and the important role our pubs play at the heart of their communities.”

Why 0% Belongs on the Wine List, Not Off It Article supplied by Lanchester Wines (www.lanchesterwines.co.uk) Moderation is no longer a niche behaviour. Today’s on trade consumer is increasingly conscious about when, how and how much they drink, yet crucially, they still want to participate in social occasions. For operators, that presents an opportunity rather than a threat.

As a wine business, we firmly believe that zero alcohol options work best when they sit alongside full strength wines, not instead of them. A well curated 0% sparkling offer keeps mixed occasion tables together, protects dwell time and ensures no guest feels excluded from a celebratory moment.

with a Silver award at the People’s Choice Drinks Awards, reinforcing that alcohol free no longer means compromise.

From France, Moutard M0% reflects the pedigree of a historic Champagne house applying the same care and expertise to a zero alcohol expression. Crisp, refined and food friendly, it offers operators a credible alcohol free option that sits comfortably on premium wine lists.

Two standout examples in our portfolio are Tommy Bacco 0% Sparkling from Tombacco in Italy, usually known for its Prosecco. And Moutard M0% Sparkling from Famille Moutard in France, usually known for its high end Champagne and Burgundy wines.

Consumer data consistently shows that around half of on trade drinkers are now moderating their alcohol intake, driven by health, lifestyle and financial considerations. Many are not abstaining completely, but alternating between alcoholic and alcohol free serves over the course of an occasion.

Tommy Bacco 0% brings Italian flair to the category. Made from premium grape must, it delivers freshness, balance and persistence rather than overt sweetness. Importantly, it looks and serves like sparkling wine, making it an easy swap. Its quality credentials were recognised

For operators, the message is clear: offering high quality 0% sparkling alongside wine keeps guests engaged, supports inclusive hospitality and protects revenue. Done well, alcohol free doesn’t dilute the wine offer, it strengthens it.

Why Wine on Tap Is Becoming a Smarter Part of a Modern Wine Offer

By Ben Cotts, Lanchester Wines As the UK hospitality sector prepares for another busy summer season, operators are

Sustainability Without Sacrifice

once again focused on maximising outdoor

Sustainability is now an important

trading, improving service efficiency and

consideration for both operators and

meeting evolving consumer expectations.

consumers. Wine on tap offers a clear

While glass bottles remain central to any

sustainability advantage, with one 20 litre keg

quality wine list, wine on tap is increasingly

replacing the equivalent of around 26 glass

being used alongside them as a practical way

bottles, significantly reducing packaging and

to support seasonal demand, particularly in

transport weight.

high volume and alfresco settings.

At the same time, bottled wine continues to At Lanchester Wines, we work closely with

play an essential role, particularly for premium

venues that successfully combine traditional

selections, special occasions and provenance led

bottled wine service with keg wines to create

listings. For many operators, the most effective

flexible, profitable wine programmes that

approach is a balanced one, using different

adapt to changing trading patterns without

formats to suit different needs.

compromising quality or choice.

Supporting Summer and Outdoor Service

Ease of Service During Peak Trading Seasonal trading often brings influxes of new or

Outdoor trading presents unique challenges for wine service. Increased footfall, faster

temporary staff. Wine on tap helps simplify

turnaround and limited storage space can all put pressure on teams during peak

training and service during these periods. Consistent portion control, reduced handling

summer days. Wine on tap offers a practical solution in these environments, allowing

and faster pours all help teams work confidently and efficiently during busy summer

pubs, bars and terraces to serve wine by the glass quickly and consistently.

service.

Dispensing wine from a keg speeds up service at busy bars and outdoor counters,

From a management perspective, tighter stock control and minimal wastage make keg

helping reduce queues and maintain momentum. Many venues retain premium bottled

wine a valuable tool during high turnover periods.

listings for table service, while using keg wines in beer gardens or terrace areas, ensuring customers can enjoy wine in the format that best suits the occasion.

A Versatile, Food Friendly Range

Freshness and Reliability in Warmer Conditions

Lanchester Wines’ 20 litre keg range has been developed with versatility in mind, featuring approachable styles such as Pinot Grigio, Sauvignon Blanc, Merlot and Malbec,

Summer heat can be challenging for wine storage, particularly in outdoor or temporary

alongside lighter, aperitif style options including Bianco Frizzante and Glera. These

bar setups. Key Keg systems keep wine protected from oxygen throughout service,

wines sit comfortably alongside bottled lists and pair well with seasonal menus.

preserving freshness even during extended periods of warm weather. This reassurance allows operators to offer wine by the glass more freely across the day, from lunchtime through to evening trade.

Planning for a Profitable Summer Wine on tap is not about replacing bottles, but

It also opens up the opportunity to list styles

about building a wine offer that works harder across

that work beautifully chilled in summer, with

all parts of the business. With the right balance,

reliability and consistency across every serve.

operators can deliver speed, sustainability and

Broadening the Wine Offer by the Glass

consistency while retaining depth, theatre and choice.

For venues planning for summer, keg wine has

Wine on tap also gives operators more freedom

become a valuable addition, helping future proof

when building by the glass wine lists. It opens

the wine offer, whatever the weather brings.

up the opportunity to offer indigenous or regional varietals at a more accessible price, encouraging guests to trade up or explore beyond familiar choices.

For many venues, keg wine supports a relaxed, informal style of drinking, offering wines that you will find yourself drinking in tavernas and enotecas whilst holidaying across the Med. These are approachable, food friendly wines designed for enjoyment rather than ceremony, well suited to casual dining, sharing plates and sociable outdoor settings.

01207 52 1234 sales@lanchesterwines.co.uk www.lanchesterwines.co.uk

16

CLH DIGITAL

Issue 320

Who You Know is Even More Important for Landing a Graduate Role in Hospitality Than What You Know Research Reveals New research shows over half of hospitality recruiters are most likely to hire graduates they have a connection to, as concerns about skills gaps in young talent increase.

The best chance of getting a job after university comes not just from what you know, but also from who you know, according to global hospitality recruiters.

New research from Regent’s University London, the international, industry-connected university based in the heart of London, has shown that 58% of recruiters prefer to hire hospitality graduates who have been referred by people they know over those applying cold.

One of the biggest factors driving this is the increased perceived risk around hiring graduates. 22% of recruiters believe hospitality graduates are work shy with no self-awareness, and a quarter believe they are not prepared for the realities of working in the industry, leaving businesses cautious when it comes to recruiting. Hiring someone they know helps alleviate these concerns, with 44% saying they trust candidates they have a connection to more and 38% believing it reduces risk.

Recruiters are also more inclined to hire hospitality graduates who have had the opportunity to build networks during their university years. A quarter believe the quality of career services or alumni networking

events at their university is the most important factor when considering a candidate for a graduate role in hospitality. A further 17% say applicants are most likely to be successful if their university offered the opportunity to connect with industry partners, whilst two fifths say those who took part in on-the-job work experience during their studies have a better chance of making the cut.

Not only does a strong network give graduates the best chance of employment, but hospitality recruiters also believe that it helps them thrive in the workplace. 68% of recruiters said those who attend networking opportunities are better prepared for the world of work – highlighting the fact that ‘soft skills’ like communication are now seen as vital.

And, it’s not just a passing phase. Hospitality recruiters think this trend will continue affecting how they hire in the future, with 15% claiming that having existing professional networks will be increasingly important for graduate employability over the next five years.

Geoff Smith, Vice-Chancellor and CEO of Regent’s University London, says: “The graduate job market is more competitive than ever, so it’s crucial that institutions prepare candidates for the realities of modern business to give them the best possible chances of securing the roles in hospitality they deserve. While good grades and theoretical knowledge remain important to prove competence, strong networks and practical experience play an equally significant role in helping graduates to stand out.”

Craft Guild of Chefs Honours Lisa Goodwin-Allen with Prestigious Special Award More than 700 of the UK’s leading chefs and industry celebrity names gathered at the Westminster Park Plaza in London on 10 June to celebrate the very best of British gastronomy at the prestigious Craft Guild of Chefs Awards 2026. Hosted by chef and broadcaster Simon Rimmer, the glittering ceremony recognised outstanding talent, innovation and dedication across the profession.

The evening’s highest honour, the Special Award, was presented to Lisa Goodwin-Allen, in recognition of her extraordinary contribution to the culinary profession. Having led the kitchen brigade at Michelin-starred Northcote since the age of 23, Goodwin-Allen has continued to shape the industry as Chef Patron-Director since 2025, earning widespread acclaim for her creativity, leadership and commitment to excellence.

Her achievements include being named Food & Travel Reader Awards Chef of the Year 2023, CATEY Chef of the Year 2022 and AYALA SquareMeal Female Chef of the Year 2022. Between 2022-2024 she served as Chair of Judges for the Craft Guild of Chefs Young National Chef of the Year competition helping to inspire and nurture the next generation of talent.

Lisa said. “Emotions are running quite high! I didn’t expect it. It’s a big privilege and an honour. To be stood up there with such an amazing bunch of people, and not only the people on the stage, but the people in the room too.”

She continues. “The Craft Guild of Chefs is massively important. It nurtures the next generation. It brings us together as a community.”

Mark Reynolds, Chairman of the Craft Guild of Chefs comments. “Lisa is a truly worthy recipient of the Craft Guild of Chefs Special Award. Throughout her distinguished career, she has consistently demonstrated exceptional skill, creativity and dedication, while also giving so much back to the profession she loves.”

He continues. “What makes Lisa especially deserving of this honour is the generosity with which she shares her knowledge and experience, helping to shape the future of our industry while continuing to set the highest standards herself. She is not only one of the UK’s most respected chefs, but an inspiring ambassador for hospitality, and we are delighted to recognise her outstanding contribution to the profession.”

Lisa joins an illustrious list of previous recipients of the Craft Guild of Chefs Special Award including Clare Smyth MBE, Asma Khan, Simon Rogan, Angela Hartnett MBE, Michel Roux OBE & Albert Roux OBE, Marco Pierre White, and Raymond Blanc OBE. Other standout winners on the night include Scott John-Hodgson, Solstice by Kenny Atkinson for Restaurant Chef Award; Sam Leatherby, London Hilton on Park Lane for Pastry Chef Award; and Jöro Restaurant for New Restaurant of the Year Award.

Five Special Recognition Awards were also presented, including honours for Craft Guild of Chefs Vice Presidents Steve Munkley MBE and David Mulcahy, acknowledging their outstanding service to the industry and the Guild.

The full list of Craft Guild of Chefs 2026 winners can be seen here.

Versatile Food Order, Label and Receipt Printing from Star Micronics Given the rise in multichannel ordering in recent years we are seeing growing demand for customer collection and third-party delivery, resulting in the need for versatile printers to print food and drink ingredient labels, food orders, clear permanent and repositionable delivery and customer collection labels as well as bag seals.

With more focused legislation around accurate ingredients and allergy identification for pre-packed food and drinks, label printers increasingly have a range of tasks to perform resulting in the emergence of versatile multifunctional printers that can respond and adapt to any environment and application.

Integrating printers into the food preparation process which allow different sizes and types of labels to be printed from one easy-to-use device; variable length food and allergy labels, nutrition information alongside food delivery orders and labels, means businesses can meet today’s requirements as well as future-oriented labelling applications.

In line with growing demand for versatile omnichannel labelling solutions, Star has significantly expanded its Cloud-connected label printer range. These solutions meet the requirements of both local printing as well as printing from central databases, while providing simple set-up and provisioning of wireless printers to facilitate printing ‘out-of-the-box’.

NEW Star mC-Label2 printer For businesses that require both order and label printing solutions, the new multi-media mC-Label2 printer

offers two distinct models; an entry-level model with tear bar for printing traditional liner backed die cut labels and a multifunctional model which features an auto cutter for printing traditional pre-formatted die cut labels, high adhesive permanent and semi-permanent linerless labels as well as receipts. These include labels such as permanent food and allergy labels for food storage, customer collection and delivery labels in addition to customer orders.

The compact mC-Label2 printer is ideal where space is limited and thanks to its IP22-rated design the printer can be used safely in a variety of environments. At less than 10cm wide and with a unique front-loading design for easy paper loading, the mC-Label2 fits neatly on or under the counter, on a shelf or where workspace is limited.

Despite its compact size, the mC-Label2 can accommodate high-capacity media rolls up to 102mm in diameter, reducing the frequency of paper roll changes. Paper width is fully adjustable from 25mm to 60mm, while the high-resolution 300dpi print head ensures small format text, barcodes and graphics are clear and legible, even in paper saving mode. The larger mC-Label3 printer is ideal for wider media up to 80mm.

For more information on Star’s complete range of food order, label and receipt printing solutions, visit www.Star-EMEA.com See the advert on the back cover for further details.

Issue 320

CLH DIGITAL

17

Sunshine Takes Drinks Sales Back to Growth in Late May Sunny weather, a Bank Holiday weekend and big football matches all helped to lift the On-Premise to modest growth in drinks sales in the second half of May, according to NIQ’s Daily Drinks Tracker.

The Tracker, powered by CGA intelligence, shows average sales in managed venues in the week to Saturday 23 May were 1.2% ahead of the same week in 2025. This was followed by a stellar increase of 11.5% increase over the next seven days to Saturday 30 May. The second week’s growth marks a very encouraging end to the month for the On-Premise after a disappointing first half of May, when grey weather kept sales well behind the levels of 2025.

The Daily Drinks Tracker recorded strong year-on-year growth throughout the crucial Bank Holiday weekend, as temperatures soared in many parts of the country and consumers flocked to pub gardens and terraces. Sales rose by between 5.0% and 19.4% on each of the four days from Friday 22 to Monday 25 May. Trading on Sunday 24 May was boosted further by the final round of games in the Premier League. Football gave sales another spike on Sunday 30 May, when the UEFA Champions League Final between Arsenal and

Paris St Germain helped to drive sales 14.1% ahead of the same day in 2025.

The powerful combination of sunshine, football and holidays made it an excellent fortnight for Long Alcoholic Drinks categories. Beer sales rose by 2.1% and 14.7% in the two weeks to 23 and 30 May respectively.

Cider performed even better as consumers sought refreshment on hot days, rocketing by 8.9% and 50.2%.

Inline image 2 for Sunshine takes drinks sales back to growth in late May The heat also helped soft drinks to achieve above-inflation growth of 3.3% and 9.4%. However, the weather didn’t play to the advantage of either wine (down 9.3% and 3.1%) or spirits (down 5.4% and 0.4%).

Rachel Weller, NIQ powered by CGA’s commercial lead, UK & Ireland, said: “A sunny end to May came as a huge relief to pubs, bars and drinks suppliers. Millions of consumers have been kept at home for much of the Spring by either dismal weather, rising costs or both, and the Bank Holiday weekend triggered a welcome release of pent-up demand for drinking-out. After a tough start to 2026 it is hopefully a sign of better things to come as we move into the summer months.”

National Pubwatch Urges Joined-Up Action To Combat Fake ID Threat Across UK Night-Time Economy National Pubwatch has called for continued vigilance and closer collaboration across the licensed trade, enforcement agencies and cybercrime bodies in tackling the persistent issue of fake identification being used to gain access to pubs and bars.

websites offering fake identification, often masked under claims that documents are intended for “novelty use”.

The organisation acknowledged the ongoing concern fake IDs present for the pub trade and the wider night-time economy, noting that many Pubwatch schemes and individual venues already operate robust best-practice measures, including Challenge 21 and Challenge 25 policies, to help prevent underage sales.

In response, the organisation is urging licensed premises to remain alert, continue seizing suspected fake IDs where appropriate, and work with local police forces to support coordinated action against their use. It also suggested that Pubwatch schemes may wish to consider proactive steps in challenging the online operators supplying fraudulent documentation.

It has been suggested that the production, possession or use of false identification may in some circumstances fall within the scope of the Fraud Act 2006, particularly where there is intent to deceive. In addition, the Identity Documents Act 2010 may apply to offences involving the manufacture, possession or supply of fraudulent identity documents.

Operators are strongly encouraged to report suspected scam websites to the National Cyber Security Centre (NCSC), which operates an Active Cyber Defence programme that removes large volumes of malicious and fraudulent sites each year.

Reports can be submitted via the NCSC reporting channels to help disrupt the online supply of fake identification.

However, National Pubwatch highlighted the practical challenges faced by frontline policing, suggesting that in many cases it is unlikely that local forces will pursue prosecutions against young people for such offences or provide formal handling processes for seized documents.

While expressing understanding of operational pressures on the police, the organisation noted that the continued perception among some young people that gaining entry to licensed premises or purchasing alcohol is a “rite of passage” remains a concern for operators, particularly given the potential licensing implications for venues found to have failed age verification checks.

National Pubwatch also warned that the issue is being exacerbated by a growing number of online scam

For physical documents such as fraudulent driving licences, venues are advised to report incidents directly to the Driver and Vehicle Licensing Agency (DVLA), via its fraud reporting service, by telephone on 0800 096 0825, by email at fraud@dvla.gov.uk, or in writing to the DVLA Intelligence Unit in Swansea.

In addition, instances of fake ID use should be reported to Action Fraud, which records intelligence to help build a national picture of fraudulent activity and support enforcement efforts.

National Pubwatch concluded by reiterating its message that tackling fake ID requires a coordinated approach between the licensed trade, enforcement bodies and cybercrime agencies to protect operators, staff and the wider public.

New Chapter for Brierly Hill Community Pub Following Major Upgrade Popular community pub, The Samson & Lion on Brierley Hill Road, recently reopened, following a combined investment of £190,000 from experienced licensees, Nicola Griffiths and Mat Carey, and Admiral Taverns.

The refurbishment will breathe a new lease of life into Samson & Lion to elevate and modernise the overall look and feel of the pub – ultimately enabling the licensee to further cement it as the go-to community hub for local residents.

Licensees, Nicola and Matt, brings a wealth of knowledge and expertise to the pub having worked in the hospitality sector for the past nine years. Going forward the licensees are committed to creating a dog and family friendly hub that brings people together and supports all aspects of community life.

Nicola Griffiths, licensee at the Samson & Lion, commented: “We’re absolutely thrilled with the results of the refurbishments.

We have enjoyed welcoming customers back to the pub and feedback on the refurbishment has been great so far!”

We have loved every minute of our time at the Samson & Lion and I would like to thank everyone, from our family and friends to our customers and of course the team at Admiral Taverns, for all their ongoing support. We look forward to everything the future holds for this fantastic community pub!”

Going forward, Nicola and Matt are hosting a busy schedule of regular entertainment for the community to enjoy including live music taking place on a regular basis. In addition, as part of their mission to give back to the local community, they will also be hosting regular fundraising events/community initiatives for a local charity in the future.

Jenni O’Grady, Business Development Manager at Admiral Taverns, added: “Nicola and Matt bring so much passion and dedication to the pub, and since taking it over they have built a really strong community focused local that residents enjoy.

On behalf of myself and everyone at Admiral Taverns, I wish Nicola, Matt and the entire team at the Samson & Lion the best of luck in the future.”

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FIFA World Cup 2026 Sets New Benchmark for Trusted, Seamless Travel Across Borders As the FIFA World Cup kicks off across the United States, Canada and Mexico, the World Travel & Tourism Council (WTTC) presents its latest research, “FIFA World Cup Border Management & Visa Facilitation: 20 Years of Evolution (2006–2026)”, highlighting how this historic tournament marks a turning point in global border management and brings together two decades of innovation to deliver one of the most seamless and secure travel experiences ever achieved.

The 2026 edition is the largest FIFA World Cup in history, expanding to 48 teams, and the first to be hosted by three nations simultaneously. This unprecedented scale and complexity has used digital border innovations to manage international travel and demonstrate that border systems can be both highly secure and efficient at scale.

At the centre of this is the 2026 World Cup’s adoption of a “trusted travel” model, where pre-approved, low-risk travellers benefit from faster and more predictable border clearance while maintaining robust security standards.

In the United States alone, more than 5.9 million Electronic System for Travel Authorisation (ESTA) applications were submitted in the lead-up to the tournament, with over 5 million approvals enabling visa-free travel.

Meanwhile, more than 1.6 million travellers enrolled in Trusted Traveller Programmes (TTP), including Global Entry, NEXUS and SENTRI, allowing expedited entry across the three host nation borders.

Innovation has also extended to traveller facilitation and information. Initiatives such as FIFA PASS, which prioritises visa appointments for ticket holders, and COMPASS, an AI-powered digital assistant, have helped travellers navigate entry requirements more efficiently while supporting border authorities in managing demand.

In Mexico, citizens of more than 65 countries are able to enter visa-free for stays of up to 180 days. Also, travellers holding valid visas or residency for the United States, Canada, Japan, the UK or the Schengen Area have been exempt from Mexican tourism visa requirements, enabling many international fans to travel between host countries without additional paperwork. Mexico has also strengthened security and seamless travel through its trusted traveller programme, Viajero Confiable, allowing eligible travellers to use automated kiosks and expedited immigration lanes at participating Mexican airports.

In Canada, travellers have been required to obtain either a Visitor Visa or an Electronic Travel Authorisation (eTA) prior to arrival, with applicants encouraged to reference “FIFA World Cup 26” to support timely processing. Canada’s trusted traveller programme, NEXUS, has enabled eligible visitors to use kiosks and e-gates for expedited clearance. For non-NEXUS travellers, the ArriveCAN app has allowed visitors to complete cus-

toms and immigration declarations up to 72 hours before arrival through its Advance Declaration feature, providing access to express lanes at key airports, including in host cities Toronto and Vancouver.

WTTC’s research shows that these developments represent the most advanced stage of a 20-year transformation in border management, evolving from traditional visa processing into dynamic, digital ecosystems that combine identity, entry, mobility and experience into a seamless journey for travellers.

These advancements build on a clear trajectory of innovation across previous FIFA World Cups. Germany 2006 focused on scaling traditional visa processes within the Schengen framework, while South Africa 2010 pioneered the first Event Visa, and introduced prescreening with advance passenger processing. Brazil 2014 followed with a specialised legal framework and tailored visa categories, before Russia 2018 introduced the FAN ID, integrating entry, transport and stadium access. This model was further advanced in Qatar 2022 through the Hayya digital ecosystem, which later evolved into a permanent national e-visa platform.

These six tournaments collectively demonstrate how mega-events can act as catalysts for long-term transformation. They also show that the future of border management lies increasingly in interoperable digital systems, where travellers can be pre-vetted before departure and supported throughout their journey by connected platforms that enhance both security and experience.

Gloria Guevara, President & CEO, WTTC, said: “The FIFA World Cup has consistently demonstrated that border management can evolve from a barrier into an enabler of global connectivity. From Germany’s early focus on visa facilitation to the trusted traveller solutions seen in 2026, we are witnessing the emergence of a new model for travel. One that is digital, secure, and seamless at scale.

The lessons from these tournaments show that digital identity and strong pre-travel screening can enhance both entry processes and the overall traveller experience. Developing interoperable, multi-jurisdictional systems will be the next frontier. Not only for mega-events, but for global travel, helping deliver safer, faster and more seamless journeys for everyone.”

Looking ahead, WTTC highlights that as mega-events become increasingly complex and geographically distributed, particularly with the 2030 FIFA World Cup set to span six nations across three continents, the need for coordinated, interoperable solutions will only intensify that enables travellers to move seamlessly across countries while ensuring robust security controls and a consistent, welcoming experience.

The Black Horse, Reigate Reopens Following Refurbishment The Black Horse in Reigate has officially reopened its doors following a transformative refurbishment, as part of Heartwood Collection’s recently announced £1.5 million investment across five of its muchloved pubs.

week. From Monday community hub nights, to Wednesday steak nights, Tuesday quiz and game evenings, and Friday entertainment, The Black Horse is now set to offer even more reasons for the community to come together.

Having closed on 2nd March 2026, The Black Horse welcomed guests back last week on 3rd June, after an extensive 3-month renovation project unveiling refreshed interiors, a large extension and a revitalised outdoor garden designed to enhance the pub’s role as a cherished local destination, led by General Manager David Luvara.

David Luvara, General Manager of The Black Horse, said: “We’re thrilled to be reopening The Black Horse and unveiling the results of our three-month refurbishment. The transformation is fresh and welcoming, building on everything our guests already love about the pub.

With a substantial extension, alongside revitalised interiors and a beautifully enhanced garden, the pub has been given a new lease of life. We’re incredibly proud to be welcoming guests back and beginning an exciting new chapter for the pub.”

The reopening also coincides with Heartwood’s new “Reasons to Visit” campaign, launched at the start of the year, which introduced an expanded programme of events and experiences throughout the

Greene King Invests Over £200,000 in Football Tournament Support For its Partners Greene King Pub Parters, the leased, tenanted and franchise business of Greene King is investing over £200,000 to support its partners during this summer’s tournament of football.

The investment includes supplier-backed promotional kits, marketing support and mobile bars designed to help Greene King’s leased, tenanted and franchise operators drive footfall and volume throughout the tournament.

Promotional kits and materials supplied to Greene King’s partners include point-of-sale (POS), bunting, flags, T-shirts, bottle buckets and more to help operators engage their customers and build excitement around key fixtures.

The support is in addition to Greene King Pub Partners’ 60 Years of Hurst beer, brewed exclusively by the Greene King Brewery for Greene King’s Pub Partners and created in collaboration with Sir Geoff

Hurst MBE, the last surviving member of England’s iconic World Cup winning squad.

5p from every pint of 60 Years of Hurst sold will be donated to Diverse Abilities, Dorset’s disability charity supporting those with profound physical and learning disabilities, a charity close to Sir Geoff’s heart.

Dan Robinson, Managing Director of Greene King Pub Partners, said: “This tournament is a major opportunity for our partners as fans in both England and Scotland head to the pub to watch their teams in action.

“By investing in kits and support for the football, we’re helping our partners give their customers the best matchday experience possible, in turn driving their volume and growing their businesses.”

FOR ALL THE LATEST NEWS FROM THE HOSPITALITY SECTOR VISIT WWW.CATERERLICENSEE.COM

Hospitality Technology

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Efficiency at the Heart of Hospitality: Why 3R EPOS is the Operator’s Choice In an industry where margins are under constant pressure and guest expectations are higher than ever, the right operational foundation isn't just a luxury - it’s a lifeline.

For modern hospitality operators, the goal is simple: reduce administrative friction to focus entirely on the guest experience.

ciency.

In today’s economic climate, transaction costs are a critical consideration. By offering competitive merchant rates and a variety of hardware - from fixed terminals to portable units for tableside service - the focus remains on speed and security.

Built on over 60 years of combined industry experience, 3R EPOS offers a bespoke approach to point-of-sale and payment processing. Powered by CES Touch, a marketleading software designed specifically for the daily realities of the hospitality floor. 3R EPOS provides systems that arrive ready to go, pre-configured to minimise setup time and allow businesses to hit the ground running from day one.

What truly sets 3R EPOS apart is their commitment to partnership. With UK-based support, free on-site installation, and a rapid hardware replacement guarantee, they ensure that the "open" sign stays in the window. In a trade where downtime equals lost revenue, having a reliable, human-centric support network paired with the robust capabilities of CES Touch is the ultimate competitive advantage for any venue, from boutique hotels to bustling restaurants.

Beyond processing transactions, CES Touch provides a comprehensive management suite. Real-time stock control and detailed financial reporting allow managers to move away from guesswork, offering the clarity needed to identify high-margin items and minimise waste. Integrated loyalty features and modules for tableside ordering further empower businesses to cultivate a database of regulars while driving operational effi-

To discover a solution tailored to your venue, visit www.3repos.com or call 01992 574 650. See the advert on page 9.

Is Cheffing Losing Its Bright Young Futures to Admin Stress and Paperwork?

What was once a place for creative, hardworking youth to flourish, could now be falling to the same exclusionary stagnance as so many other once thriving industries. Unlike many professions, hospitality takes in new workers from as young as schooling age, offering individuals the opportunity to develop their careers and excel regardless of academic credentials. Where the schooling system may fail neurodiverse individuals, hospitality has historically gained some of its brightest stars, from Heston Blumenthal to MasterChef UK semi-finalist Vanessa D’Souza. Indeed, Dyslexia, ADHD and Autism are reportedly prevalent in the hospitality workforce, with an estimated 1 in 2 workers being neurodiverse (1). As standards for hospitality businesses rise, it's no wonder more and more are leaving the profession, overwhelmed by complicated admin and excessive paperwork (2).

Leafe provides a solution. The hygiene compliance app, Leafe, is designed specifically to streamline user experience, gamifying necessary but often overwhelming, temperature records, delivery checks and cleaning checklists, amongst other features. Virtually type-free, Leafe simplifies operational management at every tier;

managers can set up clear, concise routines for both Front and Back of House, monitor team progress and ensure compliance.

The mounting burden of paperwork is a bottleneck for both business growth and professional development. For a business to scale, consistency is key; however, when admin demand leads to inconsistent record-keeping, the entire organisation’s reputation and legal standing are put at risk.

Leafe bridges this gap by transforming complex compliance into an intuitive, digital process, ensuring administrative friction never stalls operational excellence. Leafe Pro even offers personalised HACCP and safety document creation, ensuring literacy levels never damage your chances of a 5 hygiene rating.

See the advert below or visit www.leafeapp.com/lpclh 1. (Burnt Chef, 2022) 2. (RSPH, 2019)

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Chefs' Buyers Guide

LittlePod's Next Chapter: Wellbeing and Happiness Take Centre Stage The team at LittlePod have spent the last 16 years focusing on the importance of vanilla to the environment.

Having established a thriving forest orchard in Indonesia, where the LittlePod farmers’ pioneering polyculture system is bearing fruit in more ways than one, the natural ingredients company’s emphasis has switched from planet to people.

Introducing Wellbeing and Happiness with LittlePod! “It’s time for the next chapter in the LittlePod story,” said Janet Sawyer MBE BEM, LittlePod’s managing director and founder. “In 2025, I wrote my second book – Real Vanilla, Nature’s Unsung Hero – and with our forest orchard in Bali having proved so successful, we are excited to be focusing our efforts elsewhere this year.

tives – all with wellbeing and happiness at their heart.

“The team will be working on recipe development with Master Chef Peter Gorton, launching a LittlePod podcast, and, perhaps most excitingly, embracing our sporting side with a top-secret project that is in the pipeline here.

“I can’t say anything further about this last one, but all will be revealed in due course.

Please do be sure to keep following LittlePod to find out more!”

Winners of the King’s Award for Enterprise (Sustainable Development), LittlePod’s longrunning Campaign for Real Vanilla continues to go from strength to strength both at home and abroad.

“LittlePod continues to care for the environment – of course – and the team will still work closely with our farmers to protect, preserve and regenerate the rainforest.

Having long exported their responsibly-sourced ingredients to countries all over the world, further international expansion in planned for 2026, with the appointment of the company’s first European Sales Manager, Jakub Miniewski.

“But closer to home, we are set to embark on a number of exciting projects and initia-

littlepod.co.uk / sales@littlepod.co.uk / 01395 232022

Sharpening Innovation from Sweden In a professional kitchen, sharpness isn’t a luxury — it’s a necessity. From the first prep of the day to the final plating at night, chefs count on their knives to deliver precision. That’s where the Tormek T-2 Pro Kitchen Knife Sharpener comes in — a sharpening solution trusted by culinary professionals around the world.

Backed by over 50 years of sharpening expertise, and developed for the intensity of the commercial kitchen, the Tormek T-2 Pro Kitchen Knife Sharpener gives chefs full control over their edge. The machine is gentle on knives — it sharpens, not shortens. Thanks to the slow-rotating diamond grinding wheel and high-precision guide, it only removes minimal steel, preserving the life of your knives while delivering exceptional sharpness.

What sets the Tormek T-2 Pro Kitchen Knife Sharpener apart is its blend of simplicity and professional-grade results. No guesswork. No overheating. Just consis-

tent, razor-sharp edges — time after time. With its low-noise operation and compact design, it integrates seamlessly into even the busiest culinary spaces — and is also suitable for sharpening other blades commonly used in food preparation.

The Tormek T-2 Pro Kitchen Knife Sharpener is designed to handle a wide range of kitchen knives — from large chef’s knives to small paring blades — and can also be used to sharpen other common kitchen blades, including mandoline blades and S-blades.

No matter the task, a properly sharpened knife is essential for efficiency and control. The Tormek T-2 doesn’t just sharpen knives — it elevates the entire kitchen workflow. tormek.com | Phone: +46 581-147 90 | Email: info@tormek.se

Waste Management

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Turning Food Waste into a Sustainable Asset

Reducing food waste is no longer simply a question of good housekeeping; it is a commercial, environmental, and reputational priority for professional kitchens.

Rising disposal costs, growing legislative pressure and ever-more environmentally aware customers mean operators must adopt smarter, more responsible waste strategies. This is where technologies such as the Meiko Green BioMaster® are making a measurable difference.

BioMaster transforms unavoidable food waste into a manageable, hygienic and environmentally responsible output at the point of production. By breaking down food waste and reducing its volume significantly, the system enables kitchens to cut waste collections, lower transport costs and reduce associated carbon emissions, all without adding complexity to busy operations.

What distinguishes the BioMaster is its integration into daily kitchen workflows. Waste is disposed of where it is generated, eliminating the need for external bins, manual handling and the associated hygiene risks. Fully enclosed processing helps maintain a clean and safe foodservice environment, while auto-

mated operation ensures consistency without additional staff workload.

From hotels and restaurants to pubs and contract catering, the BioMaster allows operators to futureproof their waste infrastructure. As legislation tightens around food waste separation and reporting, on-site treatment provides reassurance that compliance is built into the operation.

Equally important is the opportunity food waste systems provide for sustainability reporting. Accurate data capture and clear reductions in waste volumes allow businesses to demonstrate tangible environmental progress, a critical factor for investors, clients and consumers alike.

In an industry where margins are tight and sustainability expectations are rising, tackling food waste effectively is one of the few initiatives that delivers operational, financial and environmental returns simultaneously. With solutions such as the Meiko Green BioMaster, food waste becomes not just a challenge to manage, but a valuable opportunity to lead by example.

Read more here: www.meiko-uk.co.uk

First Mile Celebrates the Hospitality & Catering and Entertainment Sectors' Top Recycling Champions First Mile, the UK’s leading recycling and waste management provider celebrated the hospitality & catering and entertainment sectors' highestperforming recycling businesses as part of its annual Recycling Standard campaign.

In the past year, First Mile worked with more than 30,000 businesses across the UK, welcoming 8,000 new customers, collecting 207,540 tonnes of waste and recycling 94,128 tonnes. Hospitality continues to be one of the most dynamic sectors within its network, with hotels, restaurants, pubs, cafés and entertainment venues increasing the number of separated waste streams and driving higher recycling rates in response to evolving regulation and customer expectations.

The top three hospitality & catering and events businesses by recycling tonnage are ATG Entertainment Limited, which recycled 3,468 tonnes; Gail’s Bakery, which recycled 2,279 tonnes; and Caffè Nero (Nero Holdings Ltd), which recycled 1,079 tonnes.

Together, these organisations represent the highest-volume hospitality recyclers in the First Mile network, demonstrating the scale of impact that consistent, data-driven recycling can deliver across theatres, hotels, cafés and bakery estates nationwide.

From managing high footfall in theatre venues to handling significant volumes of food waste and coffee grounds in busy city centre locations, these businesses face unique operational challenges. The performance of this year’s top three reflects sustained investment in back-of-house processes, staff engagement and the expansion of specialist services including food waste, glass, coffee cups and cook-

ing oil recycling.

Within the scheme, accreditation levels are awarded based on verified recycling rates and the number of services used. Gold-accredited customers achieve an 80 per cent or higher recycling rate alongside four or more services, or three or more services where one of these is food recycling.

One of these services must be general waste, which is required to be zero to landfill. Silver accreditation recognises businesses achieving a recycling rate of 50 per cent or above with at least two services. Zero to Landfill status is awarded to customers with recycling rates of up to 49 per cent whose general waste is diverted from landfill.

Gold-performing hospitality businesses typically operate streamlined waste systems across multiple sites, implement clear front-of-house and back-ofhouse separation, and introduce initiatives to influence both staff and customer behaviour. They also comply with the government’s Simpler Recycling regulations, which came into effect in April 2025, requiring mixed recycling and food waste collections alongside residual waste.

Talking about the scheme, Bruce Bratley, First Mile founder and CEO, said: “Hospitality businesses operate in fast-paced, high-pressure environments, yet the leaders in this sector show that recycling can be embedded into day-to-day operations at scale. Our Recycling Standard is built on real operational data, giving businesses a clear picture of performance and a credible way to demonstrate progress. It is fantastic to see operators like ATG Entertainment Limited, Gail’s Bakery and Caffè Nero setting the benchmark for the sector.”

Visit www.thefirstmile.co.uk for more information.

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Cleaning and Hygiene Food Hygiene Inspections: What Every Business Should Know

By Katherine Pavling, Head of Product at Virtual College

The purpose of a food hygiene inspection is of course to ensure that a food business is preparing, handling, and storing food safely so it does not pose a risk to public health.

A food safety system based on HACCP principles (Hazard Analysis and Critical Control Points) is a legal requirement for businesses in England that helps to identify potential hazards in food handling and putting controls in place to prevent those risks.

A recent survey by Virtual College has highlighted that 40% of people avoid venues with a food hygiene rating of 3 or less and 19% choose where to eat based on food hygiene ratings more than the menu.

Katherine says, “In practice, this means things like setting rules for cooking temperatures, keeping food stored correctly, cleaning regularly, training staff, and keeping records to prove everything is being done properly. During a hygiene inspection, the inspector will look at these procedures and records and check that staff are following them in practice and ensuring hazards are properly identified, monitored, and controlled to keep food safe.”

The Food Hygiene Rating Scheme (FHRS) is one of the most common signs in restaurant, takeaway and café windows and is one of the best ways a customer can judge the cleanliness and quality of the establishment.

THE PROCESS OF A HYGIENE INSPECTION Katherine Pavling, Head of Product at Virtual College, explains, “A hygiene inspection involves individuals arriving, typically unannounced, on the site of a food vendor to check the cleanliness of premises and equipment, how food is handled and cooked, whether it is stored at safe temperatures, and if measures are in place to prevent contamination. The aim is for the inspectors to see how the business operates under normal, everyday conditions rather than a prepared set of conditions, to assure it is safe for public health.

“Inspections aren’t solely about monitoring cleanliness of the site, it also includes checks on staff hygiene, training, and the business’s food safety system, often based on HACCP principles, to make sure risks are properly identified and controlled.”

WHAT IS A HACCP FOOD SAFETY SYSTEM?

BUSINESSES HAVE A RIGHT TO CHALLENGE RATINGS Importantly, businesses are able to act if they feel a rating does not accurately reflect their standards.

Katherine says, “There’s a right to challenge or appeal the outcome of an inspection, as well as the opportunity to request a re-inspection once improvements have been made. This ensures the system remains fair, while still holding businesses accountable to the compliance measures designed to protect public health.”

WHAT TRAINING DO BUSINESSES NEED? “While the law doesn’t require a specific training qualification, it does require that all food handlers are adequately trained or supervised, which means they need to understand safe food handling, hygiene practices, and allergen awareness relevant to their role.

“Most businesses support this through recognised courses, such as Achieving a Five Star Food Hygiene Rating training by Virtual College, which provides practical guidance on how inspections are scored, how to meet hygiene standards, and how to achieve top ratings.

“The most important is that businesses have a clear and effective food safety management system in place, and that staff are properly trained appropriately to follow it in practice.”

The Hidden Cost of “Looks Clean” Around 90% of consumers check online reviews before choosing a restaurant, and they’re increasingly candid about what disappoints them. Cleanliness is one of the fastest ways to trigger negative feedback, especially when expectations aren’t met.

A quick scan of TripAdvisor highlights comments like: “Our table looked clean, although sticky.”

It’s a small detail, but one that carries weight. Sticky tables instantly signal poor hygiene to guests, even in venues that otherwise appear spotless.

In many cases, the issue isn’t whether tables are being cleaned, but how. Commonly used sanitising sprays containing quaternary ammonium compounds (quats) can leave behind an invisible residue. Over time, this builds up, particularly when damp cloths are reused across tables or when heat and

humidity come into play. The result is a surface that looks clean, but feels anything but.

For operators, the risk is reputational. Guests may say nothing in the moment, yet share their experience online, influencing future bookings and loyalty.

Reducing residue starts with better surface hygiene practices: cleaning before sanitising, using residue-free products designed for food-contact surfaces, avoiding dilution errors, and allowing surfaces to fully air dry.

When nearly every guest is checking reviews, perceived cleanliness matters just as much as compliance.

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

Tork Issues “Washroom Guide” to Help Hospitality Businesses Unlock Hidden Value Tork has released new guidance aimed at helping pubs, restaurants and hotels transform their washrooms into assets to enhance user satisfaction and benefit business performance. Based on research which shows that 73% of people will not return to a washroom after a bad experience, Tork’s “Washroom Guide”, available on its website, provides recommendations on improving inclusive hygiene, environmental sustainability and operational efficiency. According to the survey, a negative washroom experience at a venue can also lead to: 23% of people spending less time there, 13% avoid eating and drinking and 10% will choose not to return to that venue.

“Our data shows that when washroom users and cleaners’ needs aren’t met, a business can suffer as people spend less time and/or money there,” said Olivia Slater, Commercial Director, Professional Hygiene at Essity. “With three in four people concerned about washroom hygiene,[1] and one in two likely to face barriers to meeting their needs, small, targeted updates to the washroom – the most visited room in a facility – can make a substantial difference for both users and cleaning staff, ultimately benefitting the business.”

Recommendations:

1. LEAN INTO INCLUSIVE HYGIENE Washroom users said that when the following “must have” elements are provided, which exemplify inclusive hygiene, the majority (59%) of people say a business can improve its positive image: • Toilet paper and paper hand towels in dispensers that are easy to grasp (67% said these are a “must have”) • Spaces and design elements that enable privacy (63%) • Disposal bins in the stall for personal items including incontinence and menstrual products (60%)

recycling schemes like Tork PaperCircle® paper towel recycling.

3. SUPPORT EMPLOYEE EFFICIENCY Investing in washroom features and supporting cleaning teams can improve business revenue. To empower cleaning staff, many of whom feel unsupported1 and enhance guest experiences, Tork recommends:

• Physical accessibility – including grab bars and ramps – for everyone (58%) • The availability of paper hand towels (57%) • Features in public washrooms that enable caregivers to meet their needs (40%) such as changing tables

2. PROMOTE SUSTAINABILITY Respondents reported experiencing, without limitation, diagnosed or self-diagnosed physical/cognitive conditions, e.g. eczema, chronic pain, general anxiety, claustrophobia.

The washroom is an overlooked place for reducing environmental impact by businesses, yet 67% of people want washroom managers to prioritise environmental sustainability.[2] Tork recommends the following actions: • Promote sustainability practices with signs in the washroom • Ensure teams understand the importance of responsible sourcing and look for third-party certified products using training and educational assets.

• Control consumption with one-at-a time dispensing to reduce waste.

• Support sustainability goals – avoid landfill with recyclable packaging and

• Working smarter with data-driven cleaning that identifies service needs in a facility.

• Installing high-capacity dispensers that reduce the need for frequent refills, allowing cleaning staff to focus more on cleaning rather than refilling.

• Using compressed towels for refills to serve more guests before cleaners need to refill again.

• Sourcing products with ergonomic packaging including Tork Easy Handling® packaging for easier carrying, opening and disposal.

Olivia continued “By addressing these critical aspects, hospitality businesses can help washroom users and cleaners meet their basic needs and deliver an experience that meets the needs of as many as possible.

Investing thoughtfully in inclusive hygiene, sustainability, and operational support not only meets evolving public expectations but also improves business performance.”

Tork helps businesses realise the benefit of sustainable hygiene with a focus on four key areas materials & packaging, use & waste, carbon and hygiene for all. It also provides free training and educational assets.

For more steps businesses can take, visit: www.torkglobal.com [1] 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.

[2] Tork Insight Survey 2024, conducted in US, UK, Germany, France and Mexico among 6,000 end-users and 900 businesses

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Issue 320

Food Allergies and Intolerances

Hospitality Sector Handed New Data To Improve Support For Diners With Food Allergies New data has revealed the most searched for allergens by consumers making a decision on where and what to eat when dining out.

Allergymenu.app looked at its annual data to highlight current consumer behaviours in relation to food allergies and intolerances. Its aim is to help businesses in the hospitality sector understand the concerns and priorities of customers managing food allergies.

It found that gluten was the most searched for allergen amounting to over 58% of all searches, with milk (16.8%), peanuts (17.9%) and tree nuts (16.8%) being the other most searched allergens. Over 136,000 searches were analysed.

The volume and consistency of searches captured from Allergymenu.app confirms that food allergies and intolerances are not niche concerns and play a central role on where and what customers chose to eat.

Recent statistics from the Food Standards Agency highlight six percent of the adult population in the UK has a clinically recognised food allergy. That’s around 2.4 million adults.

It also found more than 30% of adults reported some types of adverse reactions when eating food.

The allergy search behaviour shows users typically engage with allergy searches at the point of decision-

making, before entering a venue or placing an order, suggesting accessible and easy-to-understand allergy information can directly influence footfall and conversion.

Juliet Moran, founder of Allergymenu.app said: “This analysis highlights that food allergies are a big concern for customers eating out within the UK hospitality sector. The prominence of gluten, milk, peanuts and tree nuts shows when the biggest concern is. Searches for these accounted for over three quarters of all searches.

“What this data reinforces is the need for food businesses to prioritise easily accessible and detailed information for these allergens so customers can make an informed choice based on their requirements. They can also be reassured the establishment is taking its legal responsibility seriously.

Juliet continues: “Ensuring accurate, detailed and easily accessible information to meet legislative requirements is the minimum. Many consumers manage multiple allergens which increases the importance of robust allergen management systems.

“This is where the role of digital tools plays its part. The data shows many allergy searches are made during a visit to the customer’s website, as shown in the website referral data.

“Transparent allergen information can directly influence customer confidence, venue selection, and overall dining experience. The allergen information becomes a key component of customer service and trust-building.

“Systems which reduce ambiguity, standardise allergen communication and minimise reliance on verbal explanations can help lower the risk of serious incidents and support staff.

Juliet concludes: “Our hope after publishing this data is that food businesses and industry bodies will improve allergen communication which will boost customer confidence and reduce the risk of avoidable incidents. Ultimately, a hospitality environment that meets both regulatory obligations and the real-world needs of allergy-aware consumers.”

Catering To Every Customer With Pureoaty

With the UK Free From market now worth £4.2bn1 and an estimated 2.9 million consumers following a gluten free diet2 demand for high quality free from options has never been greater. For caterers and hotel operators meeting these dietary needs without compromising on taste or quality is essential and that's exactly where PureOaty delivers.

The award-winning range offers gluten free, oat-based products that work brilliantly across catering environments. Whether you're running a breakfast station with our porridge oats or using our oat drinks for hot beverages, PureOaty provides versatile, crowd-pleasing and 100% allergen free solutions for every service occasion.

What sets us apart starts on the farm. Our pure, British oats are grown by us and a network of local farmers within a 70-mile radius of our Cambridgeshire farm, then produced and milled in our dedicated allergen free facility. The result is a product that tests at under <5ppm of gluten - four times purer than the industry standard, giving you genuine peace of mind.

That commitment to quality carries through to our finished products, Our oat drinks contain just four simple ingredients, with absolutely no preservatives or added sugars. They're actually less processed than dairy milk, fruit juice and even beer! And for customers who want a nutritional boost, our Creamy and Enriched variant is fortified with essential vitamins and calcium.

And none of that comes at the expense of taste. The PureOaty portfolio is Great Taste accredited, with our most recent stars awarded to PureOaty Tea-rrific Oat Drink and PureOaty Porridge Oats. Independent proof that free from and genuinely delicious can go hand in hand.

To find out how PureOaty can work across your menu, get in touch with the Glebe Farm Foods team today! Visit www.glebefarmfoods.co.uk or email office@glebefarmfoods.co.uk 1 https://ofplus.com/sector-updates/free-from-sector-update/ 2 Coeliac Society 2024

Please mention the Caterer, Licensee & Hotelier News when replying to advertising

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Issue 320

Products and Services

CLEAN Do The Workwear, So You Can Do The Work

CLEAN Linen & Workwear are one of the UK's most trusted laundry companies.

They supply tailored workwear solutions provided by real people. Their comprehensive laundry network means they can service customers throughout England and Wales, providing chefswear, workwear and linen rental services. Whether you operate from a single-site hotel, pub or restaurant or have multiple locations, CLEAN can tailor a workwear rental solution to suit your business requirements. They offer various uniform options to support the entire kitchen brigade, from Executive Chefs to Kitchen Porters.

chase costs, spread the payments over your contract, and ensure quality and care with every wash. Delivery is free, and there are no hidden charges; contracts even include repairs. Each item of clothing can be branded and tailored to the wearer with logos and embroidery. Their managed service prevents issues compiling when supplying your team with work clothes; a convenient locker valet service helps distribute and store uniforms, and they tackle minor repairs early to extend the service life of a uniform.

Ultimately, this avoids costly replacements wherever possible as it reduces uniform losses, and uniforms only need replacing when a repair is not safe or cost-effective.

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 pur-

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.

Preventing Dine & Dash with CardsSafe Having worked with hospitality businesses for over two decades, from hotels to pub chains, sports venues, bars and restaurants, we’re often engaged in the conversation – how do operators best protect themselves from dine and dash?

CardsSafe for years.

Deers Hut pub in Liphook, Hampshire, first came to CardsSafe in 2013 to seek help with a large volume of bar tabs for both indoor and outdoor customers. One of the primary motivations for using CardsSafe was to stay on top of where their customers were located outside. Deborah Steel, the Director, told us, "The CardsSafe system is great for servicing customers who enjoy our outdoor areas."

Technology can be a valuable ally in the fight against such opportunism.

CardsSafe is designed to securely store a customer's bank cards while they run a tab. It’s the ideal deterrent for anyone contemplating walking out without paying because their card is safely tucked behind the bar in a CardsSafe unit. The system securely stores bank cards and facilitates easy tab-keeping.

Rather than insisting on advance payment, businesses can keep tabs and upsell.

CardsSafe has been a trusted partner in the hospitality and leisure industries, assisting with bar tabs and significantly boosting profits. Renowned establishments, including Young’s Pubs, Hilton Hotels, and numerous golf courses, have been reaping the benefits of

CardsSafe is affordable, too. Each unit, containing ten card drawers, costs just £9.95 per month. So, just one £120 walkout is the cost of a 10-card CardsSafe unit for an entire year. Additionally, each hire includes customer service troubleshooting and free replacement keys, with the option to add additional units at any time.

The question is, can you afford not to have CardsSafe as a part of your business?

For more information, please visit www.cardssafe.com or contact the sales team on 0845 500 1040.

Snack Brands Lead the Way In Curious Comeback of Loose-Serve Pork Scratchings For decades, pork scratchings have occupied a humble but beloved corner of British pub culture, typically sealed in small packets behind the bar, dependable, salty and old-school.

But in the more relaxed, post covid era, pubs, bars and restaurants are increasingly turning to bulk snack servings to boost the average spend of their customers.

Snack Brands offer a bulk 1kg bag of Uncle Alberts Porkshire Pig Pork Scratchings at just £16.75 and have seen a growth in the bulk business from venues up and down the country. ‘’Loose servings elevate the customers experience, they can be placed in a nice dish or presented with a range of other snacks’’, says Alex, sales director at Snack Brands. ‘’We recommend our customers offer an 80g serving with a RSP of £2.45, giving them a POR of 34%’’.

Alex goes onto say, ‘’we recognize that some venues prefer using the heated machines and our scratchings are perfect if this is the avenue venues want to go down’’.

The rise of craft beer and premium spirits has played a big role in this shift, drinkers are becoming increasingly interested in pairing flavours and loose pork scratchings fit naturally into this world.

Loose servings also tap into a growing trend of small plate menu offerings, a bowl of scratchings placed in the centre of the table invites conversation and communal eating in a way that individual packets don’t.

The return of loose pork scratchings might seem minor but it reflects something larger about British food culture today, there is a renewed appreciation for traditional snacks and a determination to refine them without losing their identity.

See the advert on the inside front cover for further information or visit www.snackbrands.co.uk

South West Coffee Co. - Your Partner in Coffee We can help you make the most of your coffee and hot drinks service, ensuring high levels of customer satisfaction and loyalty – together with increased profits.

We offer a wide range of Bean-to-Cup and Traditional Barista coffee machines, all at competitive prices and with a range of rental, finance and leasing options available.

We have our own in-house engineering team and guarantee the highest levels of customer service, ensuring downtime is kept to an absolute minimum. Wholesale customers get discounted service charges, further enhancing the overall value of working with us.

In 2025 we opened our Showroom & Academy in central Exeter, offering you the

opportunity to try various machines and see which one would suit your business best.

We’re also SCA qualified to train your teams to the highest standards.

For further information call our sales manager, Lee, on 07960 291340 or email lee@swcoffeeco.com www.swcoffeeco.com See the advert on page 2 of this issue.

Fry Food Faster with OilChef OiLChef is a true industry disruptor, shaking up the oil and fat industry to the benefit of the food service industry, food processing and food manufacturing industry and their clients!

The award winning OiLChef device is simply self-installed inside your fryer and only takes 3 seconds to insert and only needs replacing every 3 years. This device can increase the life of your oils and fats by as much as three-fold. The technology works at a molecular level to keep the cooking fluid thinner, allowing more efficient heat transfer and acts as a preservative, slowing down the ageing process.

This enables operators to fry food faster at a lower temperature and save money on energy.

Many pubs, hotels, fat food chains and takeaways enjoy these significant

savings across the UK and as the one of the most famous golf clubs in the world say ”seeing is believing – and we are believing!”

Your customers will enjoy a better flavor profile as the food quality is enhanced because the product remains lighter in colour, crispier, less oily and this increases the hold time of all foods.

Virtually maintenance free, with no breakable parts, OiLChef is a must have for your deep-frying operation.

With a money back guarantee and 3-year warranty, contact OiLChef today and try for yourself and take advantage of free telephone support, and a variety of payment options to suit all budgets.

Visit www.oilchef.com or see the advert on the front page for details.

Issue 320

CLH DIGITAL

27

Kitchen Equipment and Fit Out

Getting the Kitchen Right: The Considerations Every Pub and Restaurant Operator Must Prioritise A well-planned commercial kitchen is the engine of a profitable food operation — yet the decisions made at fit-out stage will shape efficiency, compliance and costs for years to come.

For pub and restaurant operators embarking on a new build, refurbishment or change of use, the commercial kitchen is rarely the most glamorous element of the project — but it is almost certainly the most consequential. Get it wrong and no amount of front-of-house charm or marketing spend will compensate. Get it right and you lay the groundwork for a smooth, profitable food operation from day one.

The challenge is that commercial kitchen design demands the simultaneous navigation of regulatory compliance, workflow logic, equipment specification, utilities infrastructure and long-term operational needs — often within tight footprints and tighter budgets. Here, we outline the key considerations operators should address before a single piece of equipment is ordered.

SPACE PLANNING AND WORKFLOW The foundation of any successful kitchen design is the workflow — the logical progression from goods-in through preparation, cooking, plating and service, with waste and washing-up operating in the opposite direction. In practice, this means avoiding cross-contamination by keeping raw and ready-to-eat food preparation zones physically separate, and ensuring that clean and dirty routes do not intersect.

Most professional kitchen designers apply zonal planning principles: a goods-in and dry store area, a cold storage zone, dedicated preparation areas, a cooking suite, a pass, and a pot wash and dishwash section. Even in smaller pub kitchens, adhering to this logic — however compressed the layout — significantly reduces food safety risk and improves throughput during service.

"The most common and costly mistake operators make is purchasing equipment before finalising the layout.

Specification must follow design, not precede it."

VENTILATION AND EXTRACTION Extraction is frequently underestimated at planning stage and disproportionately expensive to correct after installation. A canopy extraction system must be sized correctly for the heat and moisture output of the cooking equipment beneath it, and replacement air (make-up air) must be supplied in adequate volume to prevent negative pressure — a common cause of extraction failure and uncomfortable working conditions.

Building regulations in England, Wales and Scotland require kitchen ventilation to meet specific air change rates, and Local Authority Environmental Health Officers will assess extraction adequacy during inspections.

Operators in older buildings should commission a structural survey before specifying extraction, as ductwork routing through historic fabric can involve unforeseen complications and cost.

UTILITIES: GAS, ELECTRICITY AND WATER Before finalising an equipment specification, operators must understand the capacity of existing utilities. A commercial kitchen running a six-burner range, combi oven, fryer bank and salamander simultaneously will place significant demands on both gas and electrical supply. A gas capacity survey by a Gas Safe registered engineer and an electrical load assessment by a qualified electrician should be commissioned early — upgrading supply infrastructure is expensive and time-consuming.

Water supply and drainage are equally important. Pot wash and dishwash areas require adequate hot water supply and correctly sized waste drainage. Grease traps or grease management systems are now a standard requirement of most commercial leases and are increasingly enforced by water authorities to prevent fats, oils and grease entering public sewers.

EQUIPMENT SPECIFICATION Equipment selection should be driven by menu analysis and projected covers, not by what a neighbouring venue uses or what a supplier is promoting. Over-specification wastes capital and energy; under-specification creates operational bottlenecks and shortens equipment lifespan through overuse.

Keep Your Kitchen Safe, Spotless & Compliant: The Power Of Professional Cleaning When it comes to commercial kitchens, cleanliness isn’t just a about presentation – it’s a matter of safety, compliance and operational efficiency.

Two critical areas often overlooked are kitchen extract systems and deep cleaning routines.

Neglecting either can lead to serious fire hazards, hygiene issues and costly long-term issues.

Kitchen extract systems, responsible for ventilating heat and smoke, are prone to grease buildup. This accumulation doesn’t just hamper airflow – it dramatically increases the risk of fire. Regular professional extract cleaning removes flammable residues and ensures your ventilation operates efficiently.

At Jasun Envirocare, our Kitchen Extract Cleaning Service helps reduce fire risks, improves hygiene and ensures you stay aligned with insurance and inspection standards. It’s not just recommended – it’s essential.

Equally important is a full-spectrum kitchen deep clean. Surface-level tidying may suffice for appearances, but bacteria and grime often linger in hidden corners and all over equipment.

Our Kitchen Deep Cleaning Service provides a comprehensive cleanse, targeting contaminants that can compromise food safety. Tailored cleaning sched-

ules mean minimal disruption, saving time and money, and maximum peace of mind – so your team can get back to work in a safe, sanitary environment.

Whether you’re due for an extract system refresh or a complete kitchen deep clean, Jasun Envirocare offers professional solutions to keep your operation compliant and protected.

Get in touch to book your extract cleaning or schedule your deep clean today. www.jasun-envirocare.com/company/contact You, your team and customers, and your kitchen, deserve top-tier care from its team of experts.

Combination ovens (combis) have become the workhorse of the modern pub kitchen, offering steam, convection and combination cooking modes that maximise output from a compact footprint. Operators should also consider induction cooking where gas supply is limited, noting the lower ambient heat output — a meaningful factor for staff welfare and air conditioning costs.

All equipment should carry CE or UKCA marking, and where gas appliances are specified, they must meet current Gas Appliance Regulations. Operators should request equipment data sheets prior to purchase to confirm utility connection requirements.

FOOD SAFETY AND REGULATORY COMPLIANCE Every commercial kitchen serving food to the public must comply with Regulation (EC) No 852/2004 on food hygiene as retained in UK law, the Food Safety Act 1990, and relevant guidance from the Food Standards Agency. At fit-out stage, this means specifying appropriate surface materials — sealed concrete, stainless steel and food-grade tiles for walls and floors — with coving at floor-wall junctions, no exposed timber, and surfaces that can withstand commercial cleaning chemicals.

Adequate refrigeration must be specified to maintain food at or below 8°C (and ideally 5°C), with freezers operating at -18°C or below. All refrigeration should be monitored, and new installations should consider digital temperature logging systems as standard.

ENERGY EFFICIENCY AND RUNNING COSTS With energy costs remaining elevated, the efficiency ratings of commercial kitchen equipment now materially affect profitability. When comparing equipment, operators should look beyond purchase price to total cost of ownership — energy consumption data (measured in kWh), duty cycle information and maintenance intervals.

The Foodservice Equipment Association (FEA) publishes guidance on energy-efficient procurement, and some local energy providers offer commercial kitchen efficiency surveys.

Working with professionals A well-executed kitchen fit-out almost always involves a professionals and contractors working in coordination. Operators who attempt to manage these trades independently, without professional design input, consistently encounter the most expensive and time-consuming problems.

Seeking quotes from multiple professional kitchen design & refurbishment companiies and engaging an environmental health consultant during the design phase rather than after the build, represent straightforward steps that deliver significant returns in reduced remedial costs and faster sign-off from regulatory authorities.

The kitchen is not a back-of-house afterthought. It is the commercial heart of every food-led pub and restaurant — and the operators who treat it as such from the very earliest stages of a project are consistently those who build the most resilient and profitable operations.

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Issue 320

Kitchen Equipment and Fit Out

Discover Your Perfect Kitchen Partner with Atosa Atosa Catering offer a wide variety of catering equipment for the commercial kitchen, and pride themselves on being a one stop shop for all your catering needs.

Atosa products can be found in a variety of establishments from local cafes and takeaways to high-end 5-star restaurants and everywhere in-between.

Based in the midlands, the Atosa distribution centre is a purpose-built innovative building with access to our office facilities, an immersive kitchen to allow our clients to experience and stress test our products in a ‘live’ environment, and over 63,000 sq ft of warehousing space, ensuring we are holding high levels of stock and can react quickly to any orders placed, with plans to open a second distribution centre in Scotland to increase our service offering and further support our clients in the North and Scotland.

Atosa has experienced huge growth in the past few years which has been due to their mantra of ‘Premium Products at Non-Premium Prices’, alongside the outstanding service which they provide, and listening to their core audience, reacting appropriately and constantly evolving their product portfolio in sync with their customers’ requirements.

Atosa have expertise in Refrigeration and Hot Cooking, with a product portfolio including Combi Ovens, Blast Chillers, Bottle Coolers, Horizontal Gas, Electric Cooking, Upright Refrigeration and Counter Refrigeration.

An innovator within the hospitality space, Atosa were one of the first companies to offer the option of an extended warranty up to 5 years. (t’s and c’s apply.)

Recent additions include the Combi Oven, which is available in 5, 7 and 10 Grids in both a GN1/1 and GN 2/1, which has proven a huge success with outstanding feedback from our customers, who appreciate its versatile functionality, and consistency of performance. We have also introduced a new range of Wi-Fi enabled refrigeration, hot banquet trollies and sushi showcase units, as well as many others. atosauk.com | enquiries@atosauk.com | 01604 700853

Caterquip - Specialists in Ventilation Systems Caterquip Ventilation Ltd is proud to be celebrating their 25th Anniversary this year.

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.

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.

With extensive knowledge of manufacturing and installing ventilation systems, they can help you design the best kitchen within the space available.

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

They have strong relationships with all leading kitchen equipment suppliers, and they offer a kitchen design service to help you build your ideal kitchen.

Fridge Seals Direct

Fridge Seals Direct proud to be UK's no1 supplier of replacement fridge and freezer seals. We fabricate for a wide variety of commercial fridge & freezers.

The management team at Fridge Seals Direct have over 30 years of experience in the refrigeration industry and have each spent many of those years installing gaskets and hardware for a range of styles, brands and sizes of fridges.

From restaurant kitchens to food warehouses - we have experience in dealing with fridge & freezers of all sizes and scales. To learn more about fridge seals, be sure to explore our range of extensive guides on how to replace a refrigerator door seals. Otherwise, find your specific guides in how to identify, measure, install or maintain your fridge or freezer door seal.

Our reputation in the industry along with our commitment to providing a high-quality gasket without having to buy from the factory allows us to have competitive pricing and fast turnaround time.

Try us out, order your door gaskets from us and discover a better way to do business. We are here to help you. www.fridgesealsdirect.co.uk

• Be ready for your inspections • Damaged fridge seals are unhygienic • Make your fridge more energy efficient with a good seal on your fridge • We provide custom seals for cold rooms, discontinued models, and units with no identification information • Next-day delivery service • Discounted prices on large orders

WhatsApp, phone, and email support

07936807320 sales@fridgesealsdirect.co.uk

fridgesealsdirect.co.uk

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CLH DIGITAL

Issue 320

Outdoor Spaces

Spring Into Summer: How Pub Banners Turn Beer Gardens into Profit-Driving Destinations As the days grow longer and the first pints spill into sunlit beer gardens, Britain’s pubs and hotels enter their most important trading season. Spring and summer are no longer just “busy periods” — they’re the defining months that shape customer loyalty, brand identity, and revenue for the year ahead.

cost-effective marketing tools you can invest in this season.

Even more value:

THE OUTDOOR REVOLUTION: WHY BEER GARDENS MATTER MORE THAN EVER

• Free delivery when you order two • Free professional design service to make your banner stand out It’s a simple, affordable way to upgrade your outdoor space and attract more customers without stretching your budget.

Across the UK, hospitality venues are embracing a powerful shift: the outdoor experience. Beer gardens, terraces, and alfresco spaces are no longer an afterthought — they are now central to customer expectations. Well-designed outdoor areas can increase capacity, boost dwell time, and drive higher spend per visit, all while creating memorable guest experiences that keep people coming back.

BUILT FOR THE BRITISH SUMMER (RAIN INCLUDED) British weather is famously unpredictable — but modern banner materials are built to handle it. Durable PVC and weather-resistant inks ensure your message stays sharp and vibrant, whether it’s blazing sunshine or a sudden downpour.

But there’s a crucial element many venues overlook…

That means your marketing never stops working — even when the clouds roll in.

Visibility. First impressions. That split-second decision to walk in.

BANNERS: THE UNSUNG HERO OF THE BEER GARDEN A great beer garden hidden from view is a missed opportunity. High-impact pub banners transform your outdoor space into a magnet for passing footfall — turning curious glances into paying customers.

From promoting “Cold Pints in the Sun” to advertising live music, BBQ events, or seasonal menus, banners act as bold, flexible marketing tools that work around the clock. In a competitive market with thousands of pubs vying for attention, standout signage isn’t optional — it’s essential.

Even a simple, well-placed banner can: • Attract new customers from the street • Reinforce your brand identity • Highlight seasonal offers and events • Guide customers into your outdoor space • The Go-To Size for Maximum Impact When it comes to visibility, size matters — and the most popular choice for pubs across the UK is the 8ft x 3ft banner. It’s the perfect balance of bold presence and practical placement, ideal for fences, railings, and beer garden boundaries.

Better still, these high-impact banners are available from just £40.25 + VAT, making them one of the most

DESTINATION

TURNING OUTDOOR SPACE INTO A

Today’s most successful pubs don’t just have beer gardens — they brand them. Thoughtfully designed outdoor areas, combined with strong visual signage, create a clear identity and a sense of place. Customers don’t just stumble in — they choose you.

Clear, attractive signage helps customers instantly understand what you offer and feel confident stepping inside, especially during busy summer months when competition is at its peak.

MAKE THIS SPRING & SUMMER COUNT If you’re investing in your outdoor space this season, don’t stop at furniture and flowers. Make sure people know it’s there. 👉 Discover durable, eye-catching options here: https://www.hfe-signs.co.uk/pub-hotel-banners.php Because when the sun is shining and the drinks are flowing, the pubs that stand out are the ones that get seen first.

This season, turn your beer garden into your most powerful marketing tool.

See the advert on page 3 for the latest offers.

FOR FREE POSTERS TO CUSTOMISE FOR YOUR SUMMER EVENTS, VISIT WWW.CATERERLICENSEE.COM/ POSTERS-FOR-SPECIAL-EVENTS

Create The Perfect Summer Space With Durable Picnic Tables A cold drink in a beer garden is the first thing many people imagine when looking forward to warmer days ahead. Here at Trent Furniture, we offer a wide range of durable contract-grade furniture designed to withstand anything the great British summer can throw at it. A cornerstone of the range is our bestselling Chunky Picnic Table.

Here’s just a few reasons why this bestselling table is a solid investment for your outdoor space: • Versatility: No-one wants a small group taking up a large table, so the Chunky Picnic Table is available in sizes to seat 4, 6 or 8 in comfort.

• Superior quality: Chunky by name, chunky by nature, our picnic table is constructed from fully dip treated 4cm thickness spruce wood for dependable durability.

• Extra Strength: Galvanised metal fixings and a strong double strut across the A-frame reinforces the table’s durability and suitability for commercial use.

• Sustainability: The timber used to construct the

Chunky Picnic Table is sustainably sourced.

• Easy assembly: Your tables will arrive flat packed, with assembly taking two people around 10 minutes.

• Comfort: You can choose to have an umbrella hole to provide shade. Also, rounded edges and corners offer a pleasant and comfortable experience.

• Value: Starting at £145.90, our Chunky Picnic Table offers the contract-grade quality you need at a budgetfriendly price point.

• Flexibility: Although the beer garden or outdoor seating area is the natural home of the Chunky Picnic Table, this comfortable and stylish table is increasingly popular in indoor settings such as large commercial venues as well as bars and restaurants with outdoor rooms and conservatories.

If you would like to find out more about the Chunky Picnic Table and the rest of our range of outdoor furniture, please call us on 01162 864911 or email sales@trentfurniture.co.uk.

The Ultimate Conservatory Roof Conversions

INTEREST

7 YEARS

UP TO

FREE CREDIT

Transform underused Conservatories into profitable all-year-round spaces For many hotels, pubs, restaurants and hospitality venues, a conservatory should be one of the most valuable spaces on site. Yet for many operators, these rooms are often too hot in summer, too cold in winter and difficult to use consistently throughout the year.

CI Group helps hospitality businesses transform uncomfortable conservatories into practical, year-round spaces with its specialist, independently tested CHRIS® insulation system. Installation is typically completed in just 1-2 days, helping minimise disruption to day-to-day operations, and the finished ceiling creates a clean, modern look that enhances the space while maintaining the benefits of a bright, welcoming room.

Find out how CI Group can help your venue create a more comfortable and commercially useful space.

Pre-CHRIS® renovation

OVER 30,000 INSTALLATIONS | UK WIDE | 10 YEAR INSURANCE BACKED GUARANTEE | ISO 9001 CERTIFIED | OVER 4,300 4.5* REVIEWS

0800 180 4000 www.conservatoryinsulations.com

For more information scan this QR code. Quote code: CLH

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CLH DIGITAL

Issue 320

Design and Refit

Get Ready for the World Cup with Flexible Pub Furniture As the World Cup approaches, let’s hope success on the field leads to a big boost for the hospitality industry! With most of the group games for England and Scotland taking place late at night, it’s time to think about how to maximise your space to cater for all those nocturnal goal celebrations during the extended licensing hours!

The good news is that here at Trent Furniture, we’ve got a great range of traditional furniture that combines classic style with lightweight flexibility. When groups are getting together, bar stools are a must. High stools such as the Tall Brass Rail Stool are perfect for getting a bird’s eye view of the match, and with 15% off much of the range, now is the perfect time to invest. Low stools are the ultimate way to offer punters flexible seating, and again we have a great range, with a fantastic 20%

off the hard top and button top designs of our bestselling Small Wooden Stool and Small Shaker Stool.

Alternatively, our extensive range of easy-to-store stackable chairs is a perfect solution for busy periods. The York Crossback Stacking Chair is a popular option for pubs as it combines traditional wooden style with lightweight stackability. You can even add a seat pad for added comfort! Or why not go for a stackable chair that can be used both indoors and out, such as the Plaza Chair , constructed from rust-resistant aluminium and hardwearing goes-with-anything synthetic black rattan.

To find out more about our great range of lightweight, flexible furniture, available well before the first match kicks off, please email us at sales@trentfurniture.co.uk or give us a call on 0116 286 4911.

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.

and bespoke joinery, new bars and full refurbishments, or simply making stools for the front of the bar, or providing quality tables that last. Our dedicated team are either timeserved officially trained craftsmen or externally based professionals.

Our service provides a unique opportunity to make your establishment stand out from others and add additional comfort for your customers.

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

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

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.

Issue 320

CLH DIGITAL

33

Design and Refit

Spring Into Action: Smart, Cost-Effective Ways to Refresh Your Pub for the Season Ahead As the days lengthen and temperatures begin — however tentatively — to climb, British pub operators face one of their most significant commercial opportunities of the year. Spring and summer collectively represent the peak trading period for the licensed on trade, with footfall rising sharply as customers seek out venues that offer not just good drink and food, but a genuinely welcoming atmosphere. The question for many operators, particularly those managing tighter margins, is how to make their venues shine without embarking on a costly full-scale refurbishment. The good news is that a well-targeted, strategic approach to freshening up your pub can yield impressive results at a fraction of the price.

FIRST IMPRESSIONS: KERB APPEAL AND THE EXTERIOR Your exterior is your silent salesperson. A customer walking past a pub with peeling paintwork, tired hanging baskets and faded signage will unconsciously form a negative association before they have even stepped inside. Conversely, a well-maintained, inviting frontage signals quality, pride of ownership and — critically — that people are welcome.

Start with a fresh coat of paint on fascias, window frames and external woodwork. Choose your colour palette carefully: heritage tones such as deep greens, navy blues or warm burgundies are perennially popular and rarely date. Power-wash external walls, paving and any permanent signage — the difference can be remarkable for minimal cost. Ensure your pub

sign is clean, legible and well-lit; if it has been years since it was updated, this modest investment pays dividends in brand recognition.

Window boxes and hanging baskets, refreshed seasonally, add warmth and character that is almost impossible to replicate through expensive fixtures alone. Work with a local nursery or garden centre for costeffective planting schemes, and consider hardy perennials alongside seasonal colour to reduce ongoing maintenance.

INTERIOR REFRESH: HIGH IMPACT, CONTROLLED COST Interior refurbishment need not mean gutting and rebuilding. A targeted approach — focusing on the elements customers interact with most directly — delivers the greatest perceptible improvement per pound spent. Begin with the bar itself: polish or refinish the bar top if worn, replace tired bar stools, and ensure all optics, fonts and glassware are pristine. A clean, well-organised bar communicates professionalism before a single drink is poured.

Lighting is transformative and frequently overlooked. Switching from cold, fluorescent overhead lighting to warm LED alternatives — particularly in dining and lounge areas — fundamentally changes the atmosphere of a space. Dimmer switches add flexibility for different trading periods. Accent lighting on artwork, shelving or back-bar displays adds sophistication with minimal installation complexity.

Soft furnishings — cushions, bench pads, curtains — age faster than

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.

hard fixtures and are relatively inexpensive to replace. A cohesive, freshly upholstered seating area in quality fabric communicates care and investment even in an otherwise traditional interior. For communal or games areas, ensure furniture is sturdy, well-maintained and appropriately scaled for the space.

SERVICE AND ATMOSPHERE: THE INVISIBLE REFURBISHMENT No amount of fresh paint or new furniture will retain customers if the service experience falls short. Spring is an ideal time to revisit your team's training, particularly around seasonal menu knowledge, upselling and pace of service — all of which tend to be stretched as volumes increase through summer. Consider a pre-season briefing session that energises the team and ensures everyone is aligned on standards.

Finally, ensure your toilets are exemplary. It sounds unglamorous, but toilet quality remains one of the most cited indicators of overall venue standards among customers. A freshly painted, well-stocked and fragranced WC sends a powerful signal about how a pub views its guests. It costs very little to get right — and an enormous amount to recover from if neglected.

The pubs that emerge from this season with genuine commercial momentum will be those that recognised the opportunity early, acted decisively — and understood that the finest refurbishment of all is the one a customer simply feels, without ever being able to name.

We are not just a supplier; we understand that from time to time hospitality and leisure establishments like to give themselves a fresh new look. That's why not only do we supply contract furniture, but when it's time for your establishment to go through a refurbishment we also offer a complete clearance service. We'll organise everything from a suitable time and date, professional clearance staff to remove contract furniture whether fitted or unfitted. Along with our sister company Caterfair who provides commercial catering equipment for your kitchens we are the ideal people to speak to when you are looking to refurbish.

01733 310115 sales@mayfairfurniture.co.uk www.mayfairfurniture.co.uk

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CLH DIGITAL

Issue 320

Design and Refit Capricorn Contract Furnishings Capricorn Contract Furnishings are now firmly established as one of the countrys largest stockist and supplier of quality contract furnishings to cafes, bars , restaurants , pubs, clubs and hotels.

view an extensive range of furniture ideally suited for the leisure market. Here you can relax and let Capricorn help and advise you with your requirements. Opening hours for the showroom are appointment only

Capricorn are based in a large showroom and distribution warehouse on the outskirts of Exeter in Devon. From within the distribution area we are able to offer a next day delivery service on thousands of products including tables , chairs , stools and lounge furniture.

We are able to offer a full polishing and upholstery service so many items can be custom made to the customers requirements .

Customers are encouraged to visit our large showroom to

For more information or a Capricorn Contract Furnishings catalogue and price list contact Brian Pengelly on 07767 387 962 or visit www.ccf-ltd.uk

The Perfect Night’s Sleep for Your Guests At HotelContractBeds, we’ve been supplying the hospitality industry with premium contract beds and mattresses for over 40 years. Whether you're running a boutique B&B, a busy hotel chain, or student accommodation, we offer a bespoke service that ensures you get the perfect beds to suit your needs.

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