CLH Digital - Issue #322

THE LEADING PUBLICATION FOR THE HOSPITALITY SECTOR & LICENSED TRADE Issue 322

www.CLHNews.co.uk

RETURN TO PROFIT! Let us help guide you to putting your Restaurant, Hotel or Pub business BACK into Profit.

We work "hands-on" with you and your Team, in your business, to make that happen.

Maximise your Profit Margins Minimise your Operating Costs Resolve any Operational Issues To find out how David Hunter can use his 30 plus years of experience in the Hospitality sector to help you INCREASE THE PROFIT from YOUR business, call NOW for an informal chat on:

07831 407984 or

CLHNews

CLHNews

CLHNews

Sunshine and Football Deliver Powerful Midweek Boost for Hospitality

01628 487613

The Bowden Group Hospitality Business Mentoring since 1989

The 2026 FIFA World Cup combined with a record breaking heatwave has helped the nation to deliver a “significant boost” for pubs and bars sending lager sales skyrocketing.

RECONDITIONED & SECOND USER CATERING EQUIPMENT

Despite England’s goalless draw against Ghana the fixture generated strong demand across the On Trade, demonstrating the continued power of major sporting occasions to drive footfall and spending in hospitality venues.

EKE EQUIPMENT LIMITED • We have a comprehensive range of Re-conditioned Catering Equipment in stock • We can supply most of the markets leading names in New Equipment at competitive prices • Full Service & Installation facilities by fully qualified engineers • We can also supply modular fridge & freezer rooms

Telephone with enquiries:

Tel: 01273 492488

Email: EKELtd@outlook.com Mobile: 07860 274243

COOKERS • ICE MACHINES • FRYERS • SLICERS

DISHWASHERS • GLASSWASHERS • REFRIGERATION

• MICROWAVES • EXTRACTION CANOPIES •

England’s second group-stage match of the 2026 FIFA World Cup saw pubs and bars record a 77% increase in draught beer and cider sales compared with a typical Tuesday, according to the latest Market Watch analysis from The Oxford Partnership using Beverage Metrics volume data from Vianet.

• TOASTERS • STAINLESS STEEL SINKS & TABLING •

Across the UK, pubs sold 5.4 million pints of draught beer and cider during the day, equating to an average of 170 pints per outlet and generating approximately £935 of draught income per pub. The performance represented an additional 74 pints per venue compared with the average June Tuesday in 2025.

The uplift was particularly notable given the fixture took place on a Tuesday evening, traditionally one of the more challenging trading days for operators.

England remained the clear driver of demand, with pubs in England selling an average of 173.8 pints per outlet, while Scotland and Wales also recorded positive uplifts as interest in the tournament continued to spread across the UK.

(CONTINUED ON PAGE 3...)

2

CLH DIGITAL

Issue 322

Editor's Viewpoint

Welcome to the latest issue of CLH News

SUN, FOOTBALL AND FULL TILLS — BUT WILL THE NEW PM DELIVER WHAT THE SECTOR TRULY NEEDS?

It has been, by any measure, a very good few weeks for the great British pub. (Thankfully)

EDITOR

England's 2026 FIFA World Cup campaign, combined with what can only be described as a glorious and timely heatwave, ( I am not one of the doomsayers) has delivered a powerful shot in the arm for a sector that has endured more than its fair share of pain.

Peter Adams

According to the latest Market Watch analysis from The Oxford Partnership, pubs and bars recorded a 77% increase in draught beer and cider sales compared with a typical Tuesday during England's second group-stage fixture — a goalless draw against Ghana that, despite the lack of goals, saw 5.4 million pints poured across the UK. That equates to an average of 170 pints per outlet and approximately £935 of draught income per pub in a single evening. On a Tuesday. In June. Those are not numbers to be sniffed at.

And it wasn't just the football. The heatwave deserves equal billing.

Venues not even showing World Cup matches still recorded sales up 46% on a normal June Tuesday, as consumers spilled out into beer gardens and onto pavements, seeking cold lager and good company in equal measure. World lager sales up 136%. Cider up 121%. World beers — flying off the taps. This combination of World Cup football and glorious sunshine is, without any exaggeration, a lifeline for the sector, and long

may it continue.

However, let us not simply celebrate the numbers and move on. Because what these figures tell us — beyond the beer volumes and the regional uplifts — is something far more profound about the irreplaceable role that pubs play in the fabric of this country.

During the World Cup, pubs as we witness now, become something altogether more powerful: shared social hubs where communities gather, where strangers become friends, where the collective roar of a near-miss or the communal groan of a missed penalty creates a bond that no amount of home streaming can replicate.

That is the value of the pub. Not just the £935 a night during a England game, but the community anchor, the high street heartbeat, the local social infrastructure that no government algorithm can adequately quantify. And it is a value that the sector has been forced without consent to sustain under an increasingly crushing burden of cost.

And this burden has in part been responsible for the current political turmoil which will as we all know, lead to Andy Burnham succeeding Keir Starmer as Prime Minister.

I shall refrain from offering my full assessment of what the Starmer-Reeves tenure has meant for this sector — suffice to say, the record speaks for itself, and it has not been a record written with any great affection for the licensed and wider hospitality trade.

What I will say is this: Burnham must hit the ground running. Not jogging. Not walking briskly. Running.

The starting gun must sound on hospitality VAT. I know the arguments both for and against, I have read them all.

The International Journal of Economics notes that the evidence on EU hospitality VAT cuts is heavily debated — saying “that while reduced rates stimulate consumer demand and protect jobs during crises, they do not consistently raise net tax revenue, and that rather than always lowering prices, these cuts frequently boost business profit margins.”

Boost business profit margins?

Has anyone — anyone at all in Treasury — actually looked at what a pub landlord makes from a pint?

The British Institute of Innkeeping warned as recently as December that up to two-thirds of pubs are unprofitable.

Two thirds. And that is a direct consequence of direct and indirect taxation: business rates, VAT, duty, National Insurance contributions, and the relentless upward pressure of the National Living Wage.

Each individually justifiable, perhaps. Together, they are catastrophic. So forgive me if I struggle to find moral outrage at the prospect of VAT relief improving a pub's profit margin.

The margins in this sector are so wafer-thin that boosting them is not a scandal — it is a survival mechanism.

To his credit, Burnham has form on this issue. As outgoing Mayor of Greater Manchester, he backed calls to cut VAT for hospitality firms — a commitment that the BBPA, UKHospitality, NTIA and other leading figures in the sector have championed loudly, and rightly so. He has spoken previously of meaningful support for pubs, restaurants and bars and of a raft of measures to give the sector a fighting chance.

Now we need delivery!

There can be no "black hole" excuse this time. The mantra has been overused to the point of meaninglessness, and the sector has paid a very real price for political caution dressed up as “fiscal responsibility.” Over 100,000 job losses since July 2024.

And lest anyone at the Treasury remain sceptical, let them return to that very same International Journal of Economics, which also confirms — in the same breath as its caveats about profit margins — that hospitality VAT cuts are highly effective at preventing job losses during economic downturns, as demonstrated during the COVID-19 pandemic.

The task for the incoming Prime Minister is to ensure that hospitality businesses are still open, still viable, and still serving long after the World Cup has concluded and the heatwave has broken.

I can always be contacted at edit@catererlicensee.com

The Caterer, Licensee & Hotelier News Group is published by RBC Publishing Ltd, 3 Carlton Mount, 2 Cranborne Road, Bournemouth, Dorset, BH2 5BR. Contributions are welcome for consideration, however, no responsibility will be accepted for loss or damage. Views expressed within this publication are not necessarily those of the publisher or the editorial team. Whilst every care is taken when compiling this publication to ensure accuracy, the publisher will assume no responsibility for any effects, errors or omissions therefrom. All rights reserved, reproduction is forbidden unless written permission is obtained. All material is assumed copyright free unless otherwise advised.

PUBLISHED BY RBC Publishing Ltd 3 Carlton Mount 2 Cranborne Road Bournemouth Dorset BH2 5BR

TELEPHONE:

01202 552333 FAX: 01202 552666

www.CLHNews.co.uk @CLHNews CLHNews CLHNews

EDITOR Peter Adams

SALES EXECUTIVES David Bartlett Guy Stephenson

PRODUCTION & DESIGN Matthew Noades

Published by Published by

Issue 322

CLH DIGITAL

3

Sunshine and Football Deliver Powerful Midweek Boost for Hospitality (CONTINUED FROM FRONT COVER)

“The weather story is particularly interesting because it wasn’t city centres that benefited most. The strongest growth came from suburban and urban locations, suggesting consumers chose to stay local and make the most of the sunshine closer to home.”

INCREASED SALES London delivered the highest rate of sale nationally, averaging 232 pints per outlet, while the East of England recorded the strongest growth, with sales increasing by almost 99% compared with normal Tuesday trading levels. Every English region experienced an uplift of at least 67%.

Consumer engagement was equally impressive. Among venues showing live sport, average footfall during the match more than doubled compared with a typical June Tuesday evening, reinforcing the role that England fixtures continue to play as destination occasions for consumers.

Lager remained the standout category, with sales rising by 98.3% yearon-year. World Lager proved particularly popular, increasing by 136.1%, while cider sales surged by 121.2% as consumers sought refreshing serves during exceptionally hot weather. Premium and international lager brands dominated growth, with Asahi Super Dry, Cruzcampo, Estrella Damm and Stella Artois all recording triple-digit increases.

HEATWAVE BOOST The report also highlights the role played by the UK’s ongoing heatwave. Analysis of venues not actively promoting World Cup matches still showed sales increasing by 46.1% compared with a typical June Tuesday, suggesting exceptional weather conditions provided a significant additional boost to trading. However, the benefits were not evenly distributed. Urban and suburban venues recorded the strongest uplifts, with sales increasing by 53.3% and 50.0% respectively, while city-centre locations saw growth of just 18.6%. The findings suggest that during periods of extreme heat, consumers are more likely to socialise closer to home rather than travel into town and city centres.

Alison Jordan, CEO of The Oxford Partnership, said: “England’s World Cup campaign continues to deliver a meaningful boost for the On Trade, with football and exceptional weather combining to drive consumers into pubs and bars across the UK. “The results demonstrate the continued importance of major sporting occasions in generating footfall, sales and engagement for hospitality operators.

RAISED EXPECTATIONS

CROATIA GAME

Paul Adams, SVP, Head of Merchant Product & Commercialisation, EMEA at Fiserv, said: “England’s opening day win may raise expectations that ‘It’s Coming Home’ but as far as pubs and bars are concerned, English fans are very much ‘Going Out’ when the World Cup is on.

Following Englands’s opening game against Croatia CLH NEWS reported that pubs and bars across England recorded a 91% increase in transaction volume alongside a 70% rise in total spend, as Thomas Tuchel’s charges began their World Cup campaign in style with a four-two victory over Croatia.

“Our data shows the significant benefit to the hospitality sector that the World Cup can bring, with sales almost trebling during England’s match against Croatia. This isn’t just a shift from other parts of the day, it’s a real, noticeable boost to hospitality spending, with spending across the entire day almost double that of a normal Wednesday.

Data from payment and business management platform Clover revealed a clear pattern of spending leading up to the match, capturing behaviour among football fans throughout the afternoon hours.

“The draw has been kind to English pub owners and landlords, with the games falling at prime time for watching with friends in the pub. As England continue their campaign it will be interesting to see if payments terminals are as busy as they were during the opening match.”

TRANSACTION SURGE Ahead of kick off, pub transaction volumes rose by 57% compared to the previous week, demonstrating a steady build-up in hospitality footfall ahead of the evening kick-off. Supermarkets and restaurants also observed moderate increases in transaction volumes of 13% and 15% respectively, as consumers chose their preferred location to watch the match and ensured they weren't hungry during the game.

Transaction volumes at pubs surged by 148% in the first half of the game before reaching a peak increase of 230% - more than treble the normal levels – during the second half. This elevated activity continued well after the final whistle and England's victory, creating a secondary wave of spending where post-match transaction volumes in the hospitality sector remained 190% (almost three times) higher than usual.

The most significant difference from normal evening spending patterns occurred during the match itself, transforming typically stable operating hours into intense peak demand windows for the hospitality industry.

CHANGING SPENDING PATTERNS Analysing the data also shows clear customer spending patterns that differ from a typical non-match day.

Increased sales show that consumers buy more often, but in smaller amounts, while in restaurants – where sales are also up – sales volumes are much higher, but the value of each spend is lower, as customers shift from dinners out to snacks and lighter meals, to avoid missing the action.

WE DO THE CHEFSWEAR, SO YOU CAN DO THE WORK

FIND OUT MORE cleanservices.co.uk/clh

Looking for professional, compliant chefs’ uniforms and workwear laundry services you can rely on? Look no further.

FREE BEER Scottish brewer BrewDog, owned by Tilray Brands, has announced a £1 million bar tab if either England, USA or Scotland reach the FIFA World Cup Final, in what could be the world’s biggest bar tab.

Under the initiative, which would be activated the day after the tournament final, eligible fans wearing the shirt of one of the qualifying nations would be able to claim up to two complimentary pints at participating BrewDog bars and brewpubs. The offer would operate on a first-come, first-served basis and remain available until the allocated fund is exhausted.

The campaign is designed to extend the celebrations beyond match day, giving supporters an opportunity to gather with fellow fans regardless of the final result.

Irwin Simon, Chairman and Chief Executive Officer, Tilray Brands, said, “Sport has an extraordinary ability to unite people across communities, cultures and nations through moments of pride and shared celebration, and great bars have always been places where fans come together to enjoy the match, share great conversations and raise a beer or two.

“If England, Scotland or the United States reaches the final on football’s biggest world stage, we are ready to help fans celebrate together across our participating bars and brewpubs and continue building brands and occasions that bring people together over sport, great bars and great beer.”

4

CLH DIGITAL

Issue 322

Martyn’s Law: What Hospitality Operators, Landlords And Tenants Need To Know

By Tiah Coles, Associate in the commercial real estate team at Birketts LLP (www.birketts.co.uk)

to time. It creates a tiered regime. Standard tier premises are those with an expected capacity of 200 to 799 people. Enhanced tier premises, and qualifying events, are those where 800 or more people may be present.

At standard tier, the focus is on straightforward, low-cost procedures.

For hospitality venues, which means ensuring evacuation routes are clear, staff know how to implement invacuation and lockdown procedures swiftly, and there are clear arrangements for communicating with customers if an incident occurs.

At enhanced tier, there are additional duties to consider proportionate public protection measures designed to reduce vulnerability and physical harm, supported by more detailed assessment and record-keeping.

The Terrorism (Protection of Premises) Act 2025, better known as Martyn’s Law, received Royal Assent on 3 April 2025. Introduced in response to the Manchester Arena attack, it is intended to improve protective security and preparedness across the UK by requiring those responsible for certain publicly accessible premises and events to be ready to respond if a terrorist attack occurs. Although the substantive duties are not yet in force, statutory guidance published on 15 April 2026 now gives businesses a clearer picture of what will be expected and what they should be doing in preparation.

For the hospitality sector, the message is clear: Martyn’s Law is not limited to major arenas or stadiums. Many pubs, bars, restaurants, hotels, and leisure venues may fall within scope if it is reasonable to expect 200 or more individuals to be present at the same time. Even where a venue falls outside the legislation, the guidance provides a useful framework for reviewing emergency procedures, staff readiness and customer communication.

SCOPE AND KEY OBLIGATIONS Martyn’s Law applies to qualifying publicly accessible premises where it is reasonable to expect 200 or more individuals to be present from time

A key concept is the ‘responsible person’. In many hospitality settings, which is likely to be the operator, tenant, or management company with day-to-day control of the premises rather than the freehold owner.

However, responsibility is determined by the statutory framework, and in multi-let or mixed-use sites there may need to be coordination between landlords, tenants and others exercising control over common parts or access arrangements.

WHY IT MATTERS FOR HOSPITALITY OPERATORS Hospitality businesses already manage fire safety, licensing, health and safety, and wider incident response procedures. Martyn’s Law adds a terrorism-preparedness lens to those existing obligations. For many operators, the real issue will not be whether procedures exist at all, but whether they are sufficiently specific, understood by staff and capable of being implemented quickly in a fast-moving situation.

There are also property implications. Lease terms may need to be reviewed to establish who is responsible for compliance, whether any works require landlord consent, and whether the cost of security measures in shared schemes can be recovered through the service charge.

Those issues are particularly relevant in shopping centres, food halls, mixed-use developments, and larger leisure destinations.

PREPARING FOR IMPLEMENTATION The Act will only come into force after an implementation period of at

least 24 months from Royal Assent, and there is currently no legal requirement to comply. That said, operators should be using this period to prepare. The standard tier requirements are deliberately designed to be straightforward and proportionate, and many venues can make meaningful progress without major expenditure by reviewing procedures, clarifying responsibilities, and ensuring staff know how to respond if an incident occurs.

Practical steps for hospitality operators now include: • assessing peak occupancy realistically to determine whether the premises may fall within scope • identifying the responsible person and any overlapping responsibilities with landlords, managing agents or event organisers • reviewing and testing evacuation, invacuation, lockdown, and communication procedures • training staff so that procedures are understood and can be implemented quickly • considering whether the layout, access points and physical features of the premises support an effective response • keeping an appropriate record of decisions and reviews, particularly for larger venues where enhanced duties may apply.

A CONSISTENT BASELINE Martyn’s Law is intended to create a consistent baseline of preparedness across publicly accessible premises and events. For the hospitality sector, its significance lies in making terrorism response planning part of ordinary operational governance rather than a specialist issue for only the largest venues. The current implementation window should be used to review premises, documents, and staff readiness in a measured and proportionate way.

For landlords, tenants, and operators alike, the real question is not simply whether the Act is in force yet, but whether the business would know what to do if an incident happened tomorrow. That is both the purpose of the legislation, and the clearest indication of what operators should be doing now.

Hospitality Action’s Yearly Financial Support Surpasses £1.5 million for First Time in Charity’s History Hospitality Action’s latest Impact Report has revealed that the charity’s financial impact exceeded £1.5 million in 2025 – the first time ever in the charity’s long 189-year history.

3,000 counselling sessions last year, an increase of 16% compared to 2024, showing the support people need is not purely monetary.

The landmark figure was generated from £1.05 million in cash grants, which were awarded to 825 households to support with rent or utility arrears, rehousing costs, mobility equipment, and winter fuel grants to industry retirees.

“The fact that our overall financial impact has exceeded £1.5 million for the first time and our huge increase in securing unclaimed state benefits demonstrates both the generosity of our supporters and the growing level of need across the sector. Demand for our services shows no sign of slowing down, which is why the industry’s continued support for Hospitality Action remains more important than ever.”

A further £537,000 was also unlocked through previously unclaimed benefits, which have been granted to applicants thanks to Hospitality Action’s specialist in-house benefits support service. The hospitality charity is now on track to match pound for pound money donated via its grants programme with a commensurate amount of benefit entitlement.

Alongside unlocking unclaimed state benefits and awarding grants, Hospitality Action also reinforced its support services referring more cases to specialist debt advisors and housing advocacy partners than ever before to ensure families receive comprehensive expert guidance alongside their financial support.

Speaking on the results of the Impact Report, Mark Lewis, CEO at Hospitality Action, said:

Much of Hospitality Action’s counselling provision was made possible through increased investment in the charity’s industry-specific Employee Assistance Programme (EAP), which now provides on-demand support to over 200,000 hospitality workers across the UK. In 2025, the service responded to 8,000+ calls for help and delivered around 3,000 in-depth mental health counselling sessions, underlining the growing demand for specialist wellbeing support and the vital role that accessible wellbeing support plays for both employers and employees.

“While this milestone reflects the scale and reach of Hospitality Action’s support services, these figures also paint a stark picture of the challenges many people working in hospitality continue to face every day.

2025 saw the programme record an 80% improvement rate among its users while also launching its GP and Advanced Nurse Practitioners Service, giving access to primary healthcare quickly, which in turn reduces absenteeism and ensures colleagues get the support they need before problems escalate.

“Behind every grant awarded or counselling session delivered is a person or family struggling with financial pressure, uncertainty or emotional hardship, and these numbers are only increasing. We provided almost

View the full Impact Report here and for more information or support, visit www.hospitalityaction.org.uk

Issue 322

CLH DIGITAL

5

What a Change at the Top Could Mean for the Hospitality Sector Sir Keir Starmer announced his resignation as Prime Minister on Monday morning, becoming the sixth occupant of Downing Street to leave office in just a decade. He has confirmed he will remain in post until a successor is in place, with the handover expected to be completed by September.

The departure caps a turbulent two years in which the hospitality and licensed ontrade sectors found themselves increasingly at odds with government policy. The decision by Chancellor Rachel Reeves to increase employer National Insurance contributions in November 2024, compounded by a simultaneous hike in the National Living Wage, drew sustained criticism from operators across the pub, bar, hotel and restaurant trade — with industry bodies repeatedly warning that the combined burden was pushing businesses to breaking point.

Greater Manchester Mayor Andy Burnham is widely expected to succeed Starmer, having won the Makerfield by-election on 18 June to secure his return to Parliament.

Burnham has been notably vocal in his support for the hospitality sector during his campaign, pledging a 20 per cent reduction in business rates for pubs and music venues, the abolition of rates for cafés and single-site independents, and a cut in the hospitality VAT rate from 20 per cent to 10 per cent — bringing it in line with rates applied across much of Europe.

In a striking break from the current government’s messaging, Burnham has publicly acknowledged that Labour “undervalued the contribution these businesses make to our livelihoods and our communities” — a

sentiment that has earned him warm words from trade bodies including UKHospitality, the British Beer and Pub Association, and the Night Time Industries Association (NTIA).

High-profile industry figures have also rallied behind the prospective new leader. Chef and broadcaster Tom Kerridge, who is fronting the sector’s #VAT’stheProblem campaign, said he believed Burnham to be “somebody who understands nightlife, food, hospitality and entertainment” and called on the sector to back his candidacy.

Nominations for the Labour leadership will open on 9 July, with a new Prime Minister in place before Parliament returns in September. Should Burnham demonstrate overwhelming support within the parliamentary party, a formal contest may be avoided entirely, allowing for a swift transition.

Former Health Secretary Wes Streeting and ex-Deputy Prime Minister Angela Rayner are among those likely to weigh up whether to mount a challenge, though neither is considered as strongly placed as Burnham at this stage.

For an industry that has endured successive rounds of cost increases, business closures and policy disappointments under the current administration, the prospect of a Burnham-led government — and the sectorfriendly commitments he has already put on the table — will be cautiously welcomed. Whether those pledges survive contact with the Treasury, however, remains to be seen.

Essex Pub Group Opens Eighth Venue in Castle Hedingham Family-run Essex pub group Marjoram Pubs is opening its eighth site this weekend, with The Elms in Castle Hedingham welcoming customers for the first time.

Castle Hedingham opening reflected its ongoing focus on investing in local pub sites. The village, located in north-east Essex near Halstead and the Colne Valley, is known for Hedingham Castle and the Colne Valley Railway.

The venue has undergone a full interior and exterior refurbishment and features drinking and dining areas, a large beer garden and dog-friendly spaces.

The group’s director stated, “We are incredibly excited to be opening our eighth pub in Castle Hedingham. Our ethos has always been simple: to make people happy, whether that’s our customers, our team or our suppliers. The Elms is a wonderful opportunity for us to create a welcoming pub for the local community”

The group has indicated plans to introduce live music and quiz nights, with longer-term ambitions to add guest rooms and a private function room to the site.

Marjoram Pubs, which has been operating in Essex since 1995, said the

The opening will bring a number of jobs across front-of-house, kitchen and management roles, with flexible shifts on offer.

6

CLH DIGITAL

Issue 322

When The World Cup Comes to Town: Incentivising Your Workforce for Extra Time

By Mark Williams, Managing Director EMEA at WorkJam (www.workjam.com)

Hospitality businesses have long been accustomed to the surge in demand that accompanies international sporting competitions. This year's FIFA World Cup, however, arrives against a very different backdrop.

Pubs, bars and restaurants are already grappling with rising employment costs, a difficult labour market and growing pressure to do more with less. As demand peaks during the World Cup, simply asking existing teams to work harder is rarely a sustainable answer. The challenge is making better use of the workforce they already have while attracting additional talent when it is needed most.

This is where seasonal workers can make all the difference. Many employers will be hoping to welcome familiar faces, such as students home from university for the summer, back onto the frontline to help meet increased demand. Returning workers often represent one of the fastest and most cost-effective ways to scale up when demand increases, particularly when labour budgets are already under pressure. Seasonal workers also provide a valuable way to flex workforce capacity in line with demand, allowing businesses to respond to short-term

ule and confirm availability from their phone is far easier to mobilise than one who has to be managed through disconnected processes.

This is where frontline operations platforms are becoming increasingly important. By bringing scheduling, communication, learning and task management into one place, businesses can reduce the friction that slows down workforce deployment. This is particularly important at a time when managers are being asked to do more with fewer resources. Rather than spending valuable time coordinating shift cover and communicating updates, many of these processes can be streamlined and automated.

With everything available through a mobile app, employees can engage with the business wherever they are.

They can pick up shifts, stay informed and access training or operational guidance in the flow of work, without needing to rely on a manager for support. This makes seasonal workers easier to mobilise and helps businesses respond more quickly when demand changes.

Just as importantly, this level of flexibility can become a competitive advantage when attracting new seasonal talent. During the summer months, workers' availability is often changing. Many are juggling their shifts with their social lives and want more control over when they work. The ability to release a shift, swap with a colleague or pick up additional hours that fit around their availability can be a powerful differentiator in a crowded labour market.

Some hospitality businesses are taking this a step further through digital shift marketplaces, where employees can access available shifts across a wider workforce pool and choose opportunities that align with their availability and preferences. Rather than treating scheduling as an administrative process, these organisations are turning flexibility into an employee benefit in its own right.

spikes without permanently increasing headcount.

FLEXIBILITY BEYOND THE FIXTURE LIST

The businesses best placed to capitalise on World Cup demand will not simply be those with the biggest pool of potential workers, but those that can rapidly bring returning employees off the bench and onto the frontline when demand peaks.

However, scheduling flexibility is only one part of the picture. As competition for seasonal talent intensifies, offering financial flexibility is another way to attract employees. While traditional incentives such as overtime rates, free meals and end-of-season bonuses remain important, many organisations are recognising that workers increasingly value greater control over when they access their earnings.

FROM BENCH TO FRONTLINE In hospitality, demand is rarely static. A fixture can transform a quiet weekday evening into one of the busiest trading periods of the month. Extra time, penalties, late kick-offs and last-minute bookings can all place sudden pressure on managers who are already balancing a number of other priorities.

In this environment, agility is about activating the workforce quickly and intelligently. Returning workers are particularly valuable because they already understand the business and can become productive far more quickly than brand-new recruits, helping employers meet demand without continually increasing labour investment.

However, that advantage only materialises if businesses can communicate with them effectively, understand their availability and get them shift-ready without placing further strain on managers. Too often, this process still depends on manual messages, spreadsheets, fragmented systems or managers personally chasing workers to fill gaps, which, during a peak trading period, is not sustainable.

Employers need visibility into workforce availability so they can redeploy people quickly when demand changes. They also need to make it easy for workers to pick up shifts and access the information they need before they arrive. A returning employee who can receive a targeted update, complete a short refresher mod-

Earned Wage Access programmes allow employees to access a portion of wages they have already earned before payday, helping them better manage day-to-day finances during busy periods.

This complements flexible scheduling by giving workers greater control over both their time and their earnings. Together, they make hospitality employers more attractive to seasonal workers while helping businesses fill shifts more effectively during periods of peak demand.

A WINNING SQUAD Although the World Cup will create a major opportunity for hospitality businesses, opportunity alone does not guarantee success. In a sector where customer experience is shaped by the confidence and preparedness of frontline teams, employers cannot afford to rely on overstretched managers or last-minute staffing fixes. The winners will be those that recognise workforce agility is not simply an employee experience initiative, but a way to respond to rising costs and labour pressures without compromising service quality.

In football, the strongest squads are not only defined by their starting eleven. They are defined by the depth, readiness and motivation of the whole team. This summer, the same will be true for hospitality.

Plunkett UK Urges Support For Rural Hospitality As Communities Fight To Keep The Last Light On As national attention focuses on the social value of Britain’s pubs and hospitality businesses, Plunkett UK is calling for greater support for the rural communities fighting to save the businesses that sit at the heart of village life.

Through its Save Rural Hospitality campaign, Plunkett UK is raising funds to help communities save pubs and other hospitality businesses through community ownership, while supporting existing community-owned businesses to remain resilient for the future.

Recent analysis by the Centre for Economics and Business Research suggests a further 2,300 pubs could be at risk unless business rates are reformed.

Plunkett UK is aiming to raise £35,000 to provide specialist support to 14 pubs and hospitality businesses at risk of permanent closure.

At the same time, there is growing recognition of the wider social value pubs bring through reducing loneliness, strengthening social connections and supporting community wellbeing. New research from the British Beer & Pub Association shows UK pubs contribute £30 billion each year in wellbeing.

James Alcock, Chief Executive of Plunkett UK, said: “Too often, rural communities are overlooked. As local services disappear and costs continue to rise, they’re being asked to fight to hold on to the places that matter most – _and they should not have to do it alone.

“The inspiring thing is that communities aren’t standing back and waiting for someone else to solve these challenges. They’re stepping forward, coming together and taking control of their future. Time and again, we’ve seen community ownership prove that local people can achieve extraordinary things when they’re

Yet despite this, rural hospitality businesses continue to face unprecedented pressure from rising costs and an increasingly challenging trading environment.

For many villages, the local pub, café or hospitality venue is far more than a business. It is often one of the last remaining places where people can meet, volunteer, celebrate, organise local events and support one another. When these businesses close, communities lose far more than a local service – _they lose an important part of their identity and social fabric.

given the right support.

“At Plunkett UK, we’re proud to stand alongside those communities, providing the practical support they need to turn determination into action. If we want to keep the last light on in rural communities, we need to back the people who are already doing everything they can to make it happen.”

FOR ALL THE LATEST HOSPITALITY NEWS STORIES VISIT WWW.CATERERLICENSEE.COM

Issue 322

CLH DIGITAL

7

Summer VAT Cut to Family Days Out Poised to Boost UK Hospitality, New Findings Show The Government’s VAT cut for family days out is poised to boost UK hospitality as consumers plan to take advantage of the cost savings and go out more this summer, according to new research from RSM UK’s Consumer Outlook.

RSM’s survey of 2,000 consumers found that 4 in 10 families plan to go out more this summer (41%) due to the Government’s Great British Summer Savings scheme which includes a temporary reduction in VAT for children’s activities and meals – indicating a welcome boost to hospitality.

The move seems to have encouraged all families, with 44% of households with an income between £20k to £40k planning on more family days out, nearly a third (29%) with an income between £40k to £80k and then jumps to over half (52%) of families with a household income of more than £80k.

Saxon Moseley, head of leisure and hospitality at RSM UK said: “With many households continuing to watch their spending, a VAT cut on family days out could provide a timely boost

to hospitality businesses this summer by making leisure activities more affordable.

“That said, the success of the policy will depend on how much of the saving can realistically be passed on to consumers. Restaurants face an uphill task to update systems and re-print menus within a tight timeframe and given it only covers the summer period, some may feel the administrative burden outweighs the benefits. However, leisure operators such as theme parks and cinemas are better placed to update ticket pricing at short notice.

“Our data indicates that for businesses that embrace the changes they could reap the benefits with families looking for value this summer.

“In addition, with the industry calling for the government to go further and permanently cut VAT on hospitality, the temporary measure this summer could be a good trial to demonstrate the wider impact reforms could have.”

UKHospitality Responds to Government Tax Proposals The Government is consulting on plans to more effectively enforce VAT collection rules for online marketplaces, with a commitment that “any revenue raised will be ploughed into improvements for the business rates system for pubs, restaurants, hotels and other businesses on the high street”.

UKHospitality has backed the plans and said the additional revenue should be used to meaningfully lower business rates for hospitality businesses most affected.

Hotels and restaurants faced the most significant increases to business rates following the most recent revaluation, with three-year increases of 115% and 54%, respectively.

Kate Nicholls, Chair of UKHospitality, said: “The Government commit-

ted to level the playing field between the high street and online giants, and it’s clear much more needs to be done to achieve that goal.

“We have been clear in our continuous engagement with the Government since the Budget that we need to see concrete action to lower business rates for those businesses most affected.

“Hotels and restaurants faced the most significant increases in April and pubs, cafes, and many more also continue to suffer from the broken businesses rates system.

“It’s right that any revenue raised from more effectively taxing online giants should be used to support hospitality businesses and I look forward to working with the Government on its proposals.”

Piece Of The Magic For Everyone: The Savoy Opens Its Doors To Public And Trade Bidders For Monumental Three-Day Live Auction

In a major moment for London history lovers, design enthusiasts, and independent hospitality operators alike, Pro Auction Limited has announced that its doors are fully open to the public to bid live and in-person for the highly anticipated next phase of the hotel’s historic interior refurbishment.

Breaking away from exclusive, closed-door industry events, this public-first auction invites private individuals, hotel operators, and everyday design fans to step right inside The Savoy Hotel London to raise a physical paddle. Running simultaneously with an interactive worldwide digital webcast, the live bidding floor welcomes attendees from across the street and around the globe.

As The Savoy systematically delivers its landmark £45 million phased room-by-room redesign through 2027, this rolling format unlocks a massive cache of over 2,000 exceptional lots. It offers an unprecedented opportunity to acquire custom-built luxury furnishings at a mere fraction of their original procurement cost—with select pieces originating directly from the hotel's legendary Personality Suites, once home to Marilyn Monroe, Frank Sinatra, and Sir Winston Churchill.

A Goldmine for Boutique Hoteliers and Private Buyers For boutique hoteliers, upscale guesthouse owners, and private buyers, this phase presents an unmatched commercial opportunity. Rather than

waiting on lengthy lead times and skyrocketing manufacturing costs for bespoke corporate fitouts, successful buyers can bypass the traditional supply chain entirely. Whether it’s a bespoke boutique hotel transformation or a private home redesign, this landmark sale permits buyers of all levels to instantly inject authentic five-star DNA and world-class Savoy prestige into their own spaces overnight.

Free from the barriers of trade-only showrooms, the event levels the playing field for everyday interior lovers, vintage hunters, and commercial developers.

On this level playing field, buyers can unlock extraordinary value and massive cost-savings across: • The Francesco Molon Collection: Exquisite Georgian-style mahogany cabinets, stately Regency writing tables, and masterfully inlaid side tables.

• Five-Star Bedding & Textile Assets: Highly coveted, pristine hospitality-grade beds paired with opulent silk drapery sets.

• Architectural Lighting & Mirror Archives: Sculptural designer wall sconces, Murano-style glass fixtures, and grand-scale bevelled wall mirrors.

• Fine Art Portfolio: A sprawling collection of framed original prints, decorative sculptures, and bespoke hotel artwork that has lined the famous suites.

To accommodate both local attendees and a global digital audience, registration is free and open to all. Due to seating limits within the hotel, in-person floor bidders are required to reserve their spaces in advance.

• Live Auction Venue: Hosted on-site at The Savoy Hotel, The Strand, London, WC2R 0EZ, United Kingdom.

• Three-Day Bidding Window: Tuesday 21st, Wednesday 22nd, and Thursday 23rd July 2026, commencing promptly at 10:00 AM BST daily. Lots 1 through 2,000+ will run sequentially across the three days.

• Global Live Streams: Interactive digital bidding is hosted on premier global portals the-saleroom.com, bidspotter.co.uk, and i-bidder.com.

Register now at: https://tinyurl.com/savoysale • Public Previews: Physical inspections of the catalogue items are available on-site at the hotel by advanced appointment on Monday, 20th July (09:30 - 16:00 BST) and Tuesday, 21st July (10:00 - 14:00 BST).

8

CLH DIGITAL

Issue 322

What 100,000 Restaurant Bookings Reveal About How Diners Choose Where to Eat in 2026 New data reveals the growing influence of search, ‘near me’ behaviour and AI-driven discovery in how diners choose restaurants - particularly in competitive markets like London

or map-based searches. In these cases, visibility within map listings and local search results plays a critical role in whether a restaurant is considered at all.

New data from hospitality marketing agency SideDish Media reveals how diners are actually choosing where to eat in 2026, based on the analysis of over 100,000 bookings across restaurant and hospitality clients, with a strong concentration in London.

This is particularly evident in cities like London, where competition is high and diners are often making quick, proximity-based decisions.

“Local visibility is often underestimated,” says Andrew. “If you’re not appearing in map results at the moment someone is searching nearby, you’re effectively invisible.”

The findings highlight a shift in how decisions are being made, with diners increasingly relying on high-intent search, faster decision-making, and location-based discovery - while also pointing to the early impact of AIpowered search experiences.

MULTI-CHANNEL STRATEGIES DELIVER THE BEST RESULTS The data also shows that no single channel is responsible for success.

KEY FINDINGS Search-led channels play a critical role at the point of booking, while social media supports earlier stages of discovery and awareness. Mobile devices now dominate booking behaviour, and diners are making decisions faster than ever.

The data also highlights the growing importance of “near me” searches and map-based discovery, alongside the early influence of AI-powered search results in shaping how restaurants are found and chosen.

The way diners discover restaurants is also starting to change.

AI-powered search experiences - such as generated summaries and conversational results - are beginning to reduce the number of steps between discovery and decision. Instead of browsing multiple websites, users are increasingly presented with curated recommendations directly within search results.

Restaurants that combine organic search, paid visibility, and brand activity consistently outperform those relying on a single approach, with multi-channel strategies delivering approximately 30% higher booking volumes compared with single-channel activity.

This reflects how customers behave in reality - discovering restaurants in one place, researching in another, and booking through a different channel entirely.

SEARCH PLAYS A KEY ROLE AT THE POINT OF across the wider search ecosystem.

BOOKING

While still evolving, this shift reinforces the importance of visibility

WHY BOOKING BEHAVIOUR IN LONDON IS DIFFERENT

One of the clearest patterns in the data is the role of search-based channels in capturing demand at the point where diners are ready to make a decision.

“We’re starting to see discovery become more condensed,” says Andrew. “Fewer clicks, faster decisions, and more reliance on summarised recommendations.”

The analysis also revealed clear differences in booking behaviour in London compared to other parts of the UK.

Rather than discovering restaurants passively, a significant proportion of bookings come from users actively searching with intent, with 68% of bookings driven by search-based channels across the dataset. This includes both organic search results and paid visibility, which together play a critical role in ensuring restaurants appear at the moment of decision.

“Different channels play different roles,” says Andrew Nicholas, Director at SideDish Media. “Search tends to capture demand when diners are ready to book, while social media supports awareness earlier in the journey.”

PAID VISIBILITY IS INCREASINGLY IMPORTANT IN COMPETITIVE SEARCH The data also points to the growing importance of paid visibility in competitive search environments.

In high-demand moments - such as “restaurant near me” searches restaurants are competing for limited visibility at the top of results pages. Paid placements can play an important role in capturing that demand, with 40% of bookings influenced by paid campaigns.

This is especially relevant as search continues to evolve.

With the rise of AI-powered results and summarised recommendations, traditional organic listings are becoming less prominent, increasing the value of appearing in positions that guarantee visibility.

DINERS ARE MAKING FASTER DECISIONS THAN EVER The data suggests that many booking journeys are becoming increasingly compressed, with diners often moving from discovery to booking in a short space of time.

Rather than spending days researching options, many consumers are now making decisions in the moment, particularly when searching on mobile devices. For restaurants, this places greater importance on being visible when and where potential customers are actively looking for somewhere to dine.

“If you’re not visible at the moment someone is searching, you’re not in the consideration set,” says Andrew.

MOBILE NOW DOMINATES BOOKING BEHAVIOUR Another key finding is the dominance of mobile devices in the booking journey.

The majority of restaurant searches and bookings now take place on mobile, with 83% of bookings occurring on mobile devices compared to 17% on desktop. This reinforces the importance of having a fast, userfriendly website and booking experience.

Despite this, many hospitality websites are still not optimised for conversion, leading to lost bookings at the final stage.

“We’re seeing early signs that visibility in search is becoming more competitive,” adds Andrew. “As AI changes how results are presented, being present at the point of decision - whether through organic or paid channels - is becoming more important.”

“NEAR ME” SEARCHES AND MAP VISIBILITY ARE CRITICAL

AI IS BEGINNING TO RESHAPE RESTAURANT DISCOVERY

A significant proportion of bookings are influenced by users searching for restaurants in a specific location, with 37% of bookings linked to local

The data also highlights the growing importance of local search behaviour, particularly “near me” queries and map-based discovery.

In London, competition is significantly higher, and diners are more likely to rely on search and paid channels to make quick decisions. Restaurants in London face average "restaurant near me" map rankings of position 59, compared to an average of position 4 outside London, meaning paid visibility becomes essential rather than optional.

Reliance on search channels runs approximately 20% higher in London than in regional markets, while paid search click-through rates are consistently higher, reflecting the faster, more competitive nature of dining decisions in the capital.

This makes it one of the most competitive, and revealing, markets for understanding how modern restaurant marketing performs.

WHAT THIS MEANS FOR RESTAURANTS IN 2026 The findings point to a clear shift in how restaurants need to approach marketing.

Rather than focusing on individual channels in isolation, the most effective strategies are built around capturing high-intent demand, supporting that demand with strong brand visibility, and converting traffic efficiently through well-optimised websites.

Perhaps most importantly, the data highlights the need for a more structured, measurable approach.

Many restaurants are still investing without a clear view of what’s actually driving bookings. As competition increases and search continues to evolve, that becomes harder to sustain.

METHODOLOGY The study is based on the analysis of over 100,000 bookings and associated marketing data across SideDish Media’s restaurant and hospitality clients, with a strong concentration in London and other major UK markets. For more details, visit https://www.sidedishmedia.co.uk.

Fundraising For Pedalling To Pubs Exceeds A Record-Breaking £130k The fundraising total for Pedalling To Pubs 2026 has exceeded a record-breaking total of £130k, following riders from across the pub and hospitality sector crossing the finish line of their 270km sponsored bike ride across Norfolk.

From 4-6 June 2026, the 63 brave riders cycled from Norwich to Thetford, Thetford to King’s Lynn, and King’s Lynn back to Norwich in order to raise vital funds for leading hospitality charities LTC (Licensed Trade Charity) and Only A Pavement Away.

Now in its fourth year, Pedalling To Pubs has once again surpassed its fundraising record with the total now standing at over £130k, compared to 2025’s £110k. The funds raised will enable both charities to continue their essential work providing practical advice, wellbeing support, financial assistance, and life-changing employment opportunities for people across the industry.

This year’s headline sponsor was Polaris for the third year in a row, with the ride also supported by partners, Thatchers Cider, Lucky Saint, and the British Institute of Innkeeping (BII).

With this year’s incredible fundraising efforts concluded, the location for Pedalling To Pubs 2027 has been revealed to be the Peak District.

Steve Alton, Lead Rider and CEO at the BII, said: “This year’s cycle really tested our group of brave riders,

facing some challenging weather and terrain, but it was an incredible achievement by all – and hitting £130k in donations makes it even more so. Thank you to all who took part and donated. This incredible level of support means these two essential charities can continue making a difference in the hospitality industry. Bring on the Peak District and its gentle rolling hills!”

Chris Welham, CEO at LTC, said: “Cycling through the scenic countryside alongside dedicated, passionate industry peers was an incredible feeling and seeing our fundraising total surpass £130k is the cherry on top. On behalf of the LTC, I want to extend my thanks to everyone who donated this year and a well-deserved congratulations to my fellow riders. These funds are vital to ensuring we can continue to provide health and wellbeing support to those in the licensed hospitality community – making sure we can all thrive in this wonderful industry.”

Greg Mengham, Founder and voluntary CEO of Only A Pavement Away, said: “It is amazing to see another standout year of fundraising, surpassing last year’s total. A huge congratulations to all of the riders who undertook the challenge in Norfolk. We want to thank everyone who donated and got involved. These funds will have a direct impact on helping those who want to rebuild their lives have a bright future within hospitality.”

Issue 322

CLH DIGITAL

9

Delivery Boom Fuels Restaurant Growth, Data Reveals Restaurants achieved their best organic growth in delivery and takeaway sales in 18 months in May, the latest NIQ Hospitality at Home Tracker reveals.

The month saw Britain’s leading restaurant groups push at-home revenue 4% ahead of May 2025. The figure is just above the country’s current rate of inflation, as measured by the Consumer Prices Index, and follows four successive months of sub-inflation growth.

It is the Tracker’s highest figure since November 2024, with the prospect of another boost from the men’s football World Cup in June and July.

The Tracker, powered by CGA intelligence, shows May’s growth was driven by delivery sales, which jumped by 8.9% on a like-for-like basis.

Deliveries now account for 14.2 pence in every pound that consumers spend with restaurants—a sharp increase from only 10.9 pence two years ago in May 2024.

The popularity of restaurants’ at-home offers has been accelerated further by the rollout of delivery services across the country. Total delivery sales growth—including from new restaurants, or ones where deliveries have been launched for the first time—reached 16.3% in May.

By contrast, revenue from takeaways and click-and-collect orders tumbled by 7.8% last month. Takeaways have now fallen for 14 straight months as more and more consumers migrate to the ease of direct-todoor deliveries from third-party providers.

Karl Chessell, director of hospitality operators and food, EMEA at NIQ, said: “After an exceptionally challenging start to 2026 for managed restaurants, real-terms growth for at-home sales in May is very welcome news.

“Consumers’ spending remains tightly squeezed and eat-in trading has been tracking below inflation for many months now, so deliveries are a vital source of cash. With the World Cup now underway, restaurants can look forward to further growth in June and July as people order in food for games.

“However, some deliveries are likely to have been ordered at the expense of eating-out visits. They also come with a hit to profit margins, which are already under strain from rising costs and taxes. It remains to be seen if current growth is limited to the summer or is a sign of better things to come for restaurants in the rest of 2026.”

CAMRA on the Hunt for Heritage Pub Heroes CAMRA has launched a new award to recognise the achievements of a group who have revitalised a historic heritage pub.

brating heritage and history between 11-20 September. Similar events will also be taking place across Scotland and Wales.

From grand Victorian gin palaces to rural time warps, the Heritage Pub Revival Award is open to all pubs on the National Inventory of Historic Pub Interiors – a list compiled by CAMRA’s Pub Heritage Group, which identifies pubs with intact traditional interiors, or which have features and rooms of national historic importance.

Previous winners of the former Heritage Award include the Drewe Arms in Drewsteignton, Devon, a 17th century inn which has remained unchanged for 100 years, and the Vine in Pittshill, Stoke-on-Trent, a Grade II listed back-street Victorian local.

Previously known as the Heritage Award, part of CAMRA’s annual Pub Saving Award, it is now a standalone competition, aiming to promote and preserve historic pub buildings, while recognising and rewarding those who run them.

The award will go to a pub or pub operator showcasing activity which has reinvigorated it, while benefiting the business and having a positive impact on its local community.

Nominations are now open here.

The winner will be announced during Heritage Open Days, a week of free events across the country, cele-

Heritage Pub Revival Award coordinator Paul Ainsworth said: “CAMRA’s Pub Heritage Group is passionate about protecting and promoting pub interiors of historical importance, but the new Heritage Pub Revival Award is not limited to conservation of pub interiors. Pubs can also win the award through the efforts of its management running the pub enthusiastically, caring for its heritage and making a positive contribution to the local community.

“I look forward to seeing nominations from across our national inventory, from Art Deco marvels and Edwardian cathedrals to humble Victorian backstreet locals and surviving inter-war pubs. The people who have strived to restore, rejuvenate and revitalise these special, historic pubs deserve recognition.”

10

CLH DIGITAL

Issue 322

What Are Hotel Buffets Really Serving: Experience Or Excess?

By Dr Nansy Kouroupi, Visiting Lecturer and Associate Researcher at Les Roches (https://lesroches.edu)

During a family trip to Seychelles earlier this year, I found myself standing in front of a hotel breakfast buffet that was as impressive as it was unsettling. Fresh fruit caught the light. Pastries were arranged with almost sculptural care. Everything looked generous, polished and inviting. Yet when service ended, the same display began to prompt a harder question: are hotel buffets still enhancing the guest experience in ways that justify the waste they often leave behind?

I do not think this is an argument for eliminating hotel buffets. In many properties, breakfast still plays a meaningful role in how guests judge value, quality and welcome. Leite-Pereira et al. (2022) suggest that breakfast can influence hotel selection, satisfaction and intention to return. That matters because breakfast is often one of the first lived moments of a stay. Before a guest has fully processed the room, the service rhythm or even the night’s sleep, breakfast may already be shaping the emotional tone of the experience.

That may help explain why the buffet remains so resilient. It offers freedom of choice, speed, visual richness and a sense of generosity. It can cater to families, international travellers and guests with different dietary preferences without creating too much friction. From an experience-management perspective, the buffet works because it communicates value almost instantly. It is not simply a food format. It is a visible performance of hospitality.

WHY THE WASTE QUESTION CAN NO LONGER SIT BACKSTAGE

intervention solves the whole problem. It is that waste is not inevitable, and that thoughtful design can reduce it without destroying the experience.

In practice, intelligent abundance means smaller-batch replenishment, tighter forecasting, more selective curation and a sharper distinction between what looks impressive and what genuinely adds value. A buffet does not become better because it offers more of everything. In many cases, it becomes better when choice is edited more carefully, replenishment is more disciplined, and freshness is made more visible than sheer volume.

WHY GUEST AWARENESS MATTERS TOO Another part of this discussion deserves more attention: guest awareness. Buffet waste is not shaped only by kitchen forecasting, portioning or display volume. It is also influenced by what guests notice at the point of choice and by how the hotel frames responsible consumption.

Antonschmidt and Lund-Durlacher (2021) found that communication tools in a holiday hotel buffet context reduced edible plate waste, with guest tables emerging as a particularly important contact point. Cozzio et al.

(2021) similarly suggest that persuasive messages can help when they invite participation rather than delivering flat moral instruction.

This is where some hotels may need a change of tone. Guests do not need to be lectured. They do need to be invited into a more conscious experience. If hotels make the hidden cost of excess visible in a tactful way, they may begin to reshape behaviour without draining the pleasure from breakfast itself. That is not a minor point. It suggests that buffet waste is not only an operational problem. It is also an experience-design problem.

The way abundance is staged influences what guests take, what they leave behind, and what they come to see as normal.

WHAT THIS MEANS FOR HOTEL MANAGERS For hotel operators, the implication is not that buffets should disappear. It is that they should be managed with more precision and more honesty about the relationship between abundance and waste. Four practical shifts seem especially relevant.

The difficulty is that this performance has a hidden cost. The United Nations Environment Programme (2024) estimated that 19% of food available to consumers was wasted in 2022 across households, retail and food service, amounting to 1.052 billion tonnes globally. UNEP (2024) also notes that food loss and waste account for around 8%-10% of global greenhouse gas emissions. Those figures make it increasingly difficult to treat buffet waste as a minor operational irritation. It is part of a much wider sustainability problem.

EDIT CHOICE MORE CAREFULLY

Hospitality research makes that concern more concrete. Filimonau and De Coteau (2019) argue that food waste in hospitality is not only an environmental issue but also a managerial and economic one, shaped by forecasting, service design and operational culture. In the specific context of breakfast service, Juvan et al.

(2018) show that guests at hotel breakfast buffets often take more food than they actually consume, creating avoidable plate waste and unnecessary cost. This does not mean that every buffet is inherently wasteful, but it does suggest that the buffet format can encourage over-selection unless it is very carefully managed.

Smaller-batch production can help preserve visual appeal while reducing the amount of food that is prepared too early or left untouched at the end of service.

That point matters because hotels have often treated visible abundance as evidence of quality. Yet abundance and excellence are not the same thing. Guests may value variety, freshness and ease, but they do not need predictable overproduction in order to feel cared for. Once a buffet depends on excess to look impressive, the experience begins to crack at the edges. What initially feels generous can start to look inefficient, and perhaps even out of step with what responsible hospitality should now represent.

USE GUEST-FACING COMMUNICATION WITH TACT

FROM THEATRICAL ABUNDANCE TO INTELLIGENT ABUNDANCE

Good hospitality has always depended on what happens backstage as much as on what the guest sees frontstage. The buffet that deserves to survive is not the biggest one. It is the one that offers pleasure, communicates quality and does not rely on predictable waste to perform generosity.

This, to my mind, is the central challenge. The sector does not need to choose between delight and discipline. It needs to move from theatrical abundance to intelligent abundance. That means preserving the pleasure of breakfast while redesigning the conditions that quietly generate waste.

The literature suggests that this is possible. Dolnicar et al. (2020) found that a game-based intervention reduced family plate waste at hotel buffets without reducing guest satisfaction. The lesson is not that one

A longer buffet is not automatically a better buffet. Properties may need to identify which items genuinely enhance perceived value and which simply inflate volume.

REPLENISH IN SMALLER WAVES

MEASURE WASTE, NOT JUST OUTPUT Hotels often track covers, food cost and guest satisfaction. Waste itself should also be treated as a core management metric.

Light-touch prompts, participatory cues and carefully placed information may support more conscious consumption, especially when they reinforce quality and care rather than guilt.

None of these shifts is especially glamorous. But that may be exactly the point.

So, what are hotel buffets really serving? At their best, they still serve welcome, ease and enjoyment. At their worst, they serve an outdated idea of value in which excess is mistaken for care. The sector does not need to abandon the buffet. It needs to mature it.

Grand Designs: CAMRA Names UK’s Picture-Perfect Pubs The UK’s most visually stunning, lovingly restored and historically significant pubs have been exclusively revealed by CAMRA. CAMRA’s Pub Design Awards celebrates not only the UK’s best-looking pubs, but those which have been lovingly revamped or refurbished, to ambitious conversions and those which have made a real difference to their local community.

This year’s winners range from a deconsecrated church converted to a pub, to a careful and sensitive restoration of a historic heritage pub dating from the 1800s.

The awards shine a light on just how important pub architecture is, from ornate Victorian gin palaces to imaginative contemporary spaces.

Run in collaboration with Historic England, the competition is judged by a panel of experts passionate about design and conservation.

to conserve, repair and renovate them should rightfully be applauded.”

Shelly Bentley, Awards Committee Chair, added: “From striking Art Deco wonders to inviting streetcorner locals, there are some beautiful pubs across the UK. Next time you are enjoying a pint, take a second to marvel at the skill involved in making these stunning spaces. In these difficult times for the industry, it is always heartening to see just how much people care about pubs. From volunteering to help renovate your local, to architects undergoing full-on conservation projects, it all means future generations can enjoy them too.”

Claudia Kenyatta and Emma Squire, co-CEOs of Historic England, said:

“Pubs continue to be cherished historic spaces for people across the country. Each pub is distinct, telling the story of the community they stand within and continue to serve. This Woodman, Birmingham. Photo by James O. Davies, Historic England year’s Historic England Conservation Award winner, The Andrew Davison, Chair of the Pub Design Awards judging Woodman in Birmingham, is an outstanding example of how panel, said: thoughtful conservation can allow historic buildings to live on, securing them for future generations to “Despite the increasing pressure on the hospitality industry, people are still prepared to invest time, enjoy. We are proud to partner with CAMRA to celebrate the skill, dedication and passion of everyone money, and energy into pubs and bars. The Pub Design Awards recognise the extraordinary amount of involved in preserving these special places.” effort, the imagination and design, plus high-quality craftsmanship which have gone into all of these projects.

The full list of category winners can be seen at camra.org.uk/awards/pub-design In these troubled times, the pub still has a key role to play in our communities, and those who are working

Issue 322

CLH DIGITAL

11

UK Hotel Market Signals Stabilisation Phase, Report Reveals Specialist business property adviser Christie & Co has launched its UK hotel market review 2026, which provides insights into demand and trading performance, evolving traveller behaviour and tourism flows, profitability and cost pressures, transaction activity, financing conditions and distress trends across the hotel sector.

The report highlights that the UK hotel market is signalling a phase of stabilisation in 2026, underpinned by robust demand, following a period of increased complexity and heightened competition as new supply has been absorbed. While demand remains resilient, travellers are becoming increasingly selective, with the post-covid shift towards leisure-led travel continuing to shape performance.

TOURISM DEMAND & TRAVELLER BEHAVIOUR The report notes that domestic tourism continues to underpin UK hotel demand, with around 80.5% of stays being one night, linked to business, events, and short leisure trips.

Overnight trip intentions remain stable despite cost-of-living pressures, with renewed strength seen in months such as October and December.

The staycation market remains resilient but increasingly competitive, with shorter stays, later bookings and more targeted destination choices driving a redistribution of demand and intensifying competition at a local level.

Meanwhile, inbound tourism is gradually recovering, although flows remain uneven. Travel behaviour is becoming more experience-led, flexible and price-sensitive, creating opportunities for operators to capture greater total guest spend.

TRADING & PROFITABILITY The report reviews regional performance across the UK and highlights a divergence in year-on-year RevPAR growth trajectories, driven primarily by local supply and event dynamics rather than underlying demand differences.

At the lower end of the year-on-year RevPAR growth spectrum, markets such as Liverpool are showing a softening in performance, with both rate and occupancy declining despite stable demand, while London sits

closer to stabilisation, supported by the depth of its demand base. In contrast, Edinburgh and Glasgow lead the pack, with strong growth driven by increases in both rate and occupancy, while Cardiff is also among the stronger performers.

Cost pressures are now a defining feature of the operating environment, constraining profit conversion. Labour remains the largest cost base, with wage inflation and National Insurance increases continuing to pressure margins. As a result, profitability growth is shifting from rooms to total revenue and experience-led spend.

TRANSACTION ACTIVITY The hotel transaction market in 2026 has been characterised by a number of high-profile deals with activity concentrated at opposite ends of the market. In the first half of the year, approximately £1.95 billion of transaction volume was recorded, with approximately 82% of transactions being single assets and 18% portfolio sales. Around 67% of investment has been driven by domestic capital.

The report explores insolvency trends, with the sector seeing a 15% year-on-year decline in accommodation insolvencies from January to April 2026 compared with the same period last year. However, the operating environment for hotels remains highly challenging, with margins under sustained pressure, leaving businesses with less capacity to absorb shocks.

Carine Bonnejean, Managing Director – Hotels & International at Christie & Co, said, “It’s becoming increasingly clear that performance is no longer being driven by rooms alone. With demand being shaped by shorter stays and event-led travel, operators must work harder to capture value from each guest interaction. At the same time, elevated costs are accelerating the shift towards total revenue strategies, with greater focus on ancillary spend and operational efficiency.

“Against this backdrop, the level of transaction activity we have seen so far this year reflects continued confidence in the sector, but also a more selective approach, with buyers targeting assets best positioned to adapt to these evolving dynamics.”

To read Christie & Co’s UK Hotel Market Review 2026, click here: https://www.christie.com/sectors/hotels/uk-hotel-market-review-2026/

Transformed Chesterfield Community Pub Welcomes Back Customers The Three Horseshoes, located in Chesterfield, reopened on Thursday 25th of June following a transformational investment of more than £374,401. The pub is part of Proper Pubs, the award-winning community wet-led operator division of Admiral Taverns, which operates more than 200 pubs across England, Scotland and Wales.

Behind the bar are Will and Rob Bown, who between them bring an impressive 22 years of hospitality experience to the role. Their expertise, combined with their energy and enthusiasm, enables them to create a lively social hub for customers to enjoy, further cementing the pub at the heart of the local community.

Will Bown, Operator of The Three Horseshoes, said: “Watching this incredible transformation unfold has been an amazing journey.

Admiral’s expertise and guidance have been invaluable throughout, they really took the time to understand exactly what this pub means to the community and helped turn that vision into a reality.

We’re so proud to be opening the doors to both new and familiar faces and we know customers are going to love it.”

To celebrate the opening weekend, the pub will have a live tribute act of Stevie Nicks beginning at 8pm on Thursday night.

The operators will also host a busy schedule of entertainment for customers to enjoy in the future. They are also hoping to support all aspects of community life by collecting food to donate to the local foodbank and by raising money for a bleed kit to be installed on the outside of the pub. Going forward, they also hope to support Pathways of Chesterfield, a homelessness support charity by organising fundraising events for them.

Matt Gurney, Operations Director for Proper Pubs, said: “It’s a real pleasure to have Rob and Will at the helm of the Three Horseshoes and it’s great to see how well the refurbishment is coming along.

The Three Horseshoes has always been a much-loved part of the local community, and we know it will continue to be a real hub for everyone, whether you’re popping in for a quiet pint, catching up with friends, or joining in with local events.

On behalf of myself and the whole Proper Pubs team, we would like to wish Rob and Will the very best of luck in their future endeavours at the Three Horseshoes.”

MPs Press Treasury on Hospitality Support, VAT and Burnham Business Rates Pledge Hospitality policy came under scrutiny in the House of Commons on Monday as MPs questioned the Government on support for pubs, bars and tourism businesses, including calls for a lower VAT rate in Northern Ireland and questions over a business rates pledge associated with Andy Burnham.

During Treasury questions, Liberal Democrat Treasury spokesperson Daisy Cooper raised reports that the newly elected Member for Makerfield, Burnham, had pledged to cut business rates for pubs, clubs and music venues by 20% if he became Prime Minister.

Cooper asked Treasury ministers whether officials had begun modelling the cost of delivering such a commitment.

“Given that the hon. Member is facing the near certainty of becoming Prime Minister, I ask those on the Front Bench whether the Treasury has started modelling the numbers to deliver on that pledge, and if not, when that work will begin,” she said.

Responding for the Government, Exchequer Secretary to the Treasury Dan Tomlinson dismissed the suggestion that Burnham was on the verge of entering Downing Street.

“I have to correct the Liberal Democrat spokesperson—I do not think that this hon. Member has a near certainty of becoming Prime Minister any time soon,” Tomlinson told the House.

However, the minister welcomed Burnham’s position on hospitality support, arguing that it reflected measures already introduced by the Government. Tomlinson said Burnham had “taken inspiration” from the Government’s decision earlier this year to reduce business rates for pubs, bars and live music venues by 15%.

The exchange came amid wider questioning about support for the hospitality industry, particularly in Northern Ireland.

Independent MP Alex Easton asked what assessment had been made of the adequacy of a temporary VAT reduction in supporting the hospitality sector in Northern Ireland.

Tomlinson used his response to highlight the Government’s “great British summer savings scheme”, which is due to begin within days and run through the summer holiday period. He said the initiative would apply across all four nations of the UK, benefiting businesses in Northern Ireland as well as Great Britain.

Easton then pressed ministers on Northern Ireland’s competitive position relative to the Republic of Ireland, where hospitality businesses benefit from a lower VAT rate of 13.5%.

He argued that Northern Ireland’s unique circumstances, including its open land border with the Republic, justified consideration of a reduced VAT rate for the sector.

“Will the Chancellor look to reduce the rate of VAT for the hospitality sector in Northern Ireland—at minimum for a trial, if not permanently—to maintain price competitiveness, safeguard UK jobs and businesses, and make us more competitive with the Republic of Ireland?” Easton asked.

The interventions reflected continuing concern within the hospitality industry over operating costs and competitiveness. While ministers pointed to existing business rates relief and seasonal support measures, MPs from different parties continued to press the Treasury on whether further tax reductions could help pubs, restaurants, hotels and entertainment venues facing pressure from higher costs and cross-border competition.

The Commons exchanges highlighted two distinct but related debates: whether additional business rates relief should be extended to hospitality venues across the UK, and whether Northern Ireland’s unique economic position warrants a different VAT approach from the rest of the United Kingdom. Both issues are likely to remain under discussion as the Government’s summer support measures come into effect.

12

CLH DIGITAL

Issue 322

Frontline Workers Report Rising Stress and Sleep Disruption Linked to Customer Aggression More than four in five (86%) frontline workers in the UK say customer abuse has caused them stress or anxiety. That’s according to new research from HALOS, a body-worn camera company. The findings suggest the impact often lasts far beyond the incident itself, following them home, disrupting their sleep and changing the way they interact with customers.

• Over half (56%) of hospitality workers surveyed said that they have experienced some form of customer abuse in the last 12 months while 45% had experienced it in the last 4 weeks • The most common form was verbal abuse, with more than two in five (44%) saying they had experienced this in the past year, followed by harassment, including sexual comments, unwanted touching or attention (21%) The research of 1,000 UK frontline workers reveals that the pres• Almost one in five (19%) said they had experienced discriminatory comsure is starting before the working day even begins. Four in five ments, while 12% had been the victim of physical aggression from cus(79%) say they feel anxious before starting a shift due to the possitomers bility of facing aggressive customers, suggesting many begin the day already expecting confrontation.

• The majority (85%) had felt increased stress or anxiety due to customer abuse or aggression During the working day itself, those in public-facing roles say that • More than four in five (82%) of hospitality workers surveyed said they incidents can be hard to shake off. Among those who have faced cusfelt anxious before a shift because of how the public might behave tomer abuse in the last 12 months, more than two in five (42%) • Almost a third (32%) said that safety concerns at work related to cusagree that they struggle to “reset” or to continue as normal after tomer abuse had affected their sleep, from difficulty dropping off to nightsuch an encounter.

Credit: HALOS mares And often, the impact doesn’t end when their shift does. For those Commenting on the findings, Alan Ring, CEO of HALOS, said: “For too many workers, the impact of cusfrontline workers who have experienced abuse in the last 12 months, a third (34%) say it has negatively affecttomer abuse stays with them long after the moment has passed. Incidents can dent confidence, affect wellbeed their mental health. And an additional one in three (30%) say it has even disrupted their sleep. ing, and even disrupt sleep. When that happens, it’s a warning sign that something isn’t working.

Beyond wellbeing, that strain is also changing the way frontline workers do their jobs. Among those who have “Nobody should go into work bracing themselves for conflict, and no one should be left to manage alone experienced customer abuse in the last year, almost three-quarters (75%) say it has knocked their confidence, when situations escalate. The support around workers matters. It shapes how safe they feel, how they while the majority (87%) say they have become more cautious or avoidant when dealing with customers. approach customers, and how quickly they can recover.

When it comes to solutions, the research points to workers wanting visible protection and faster support “With workers stressed, anxious and running on little sleep, employers need preventative measures where when incidents escalate. More than half (55%) believe measures such as CCTV or body-worn cameras discourpossible, fast backup when things escalate, and proper care afterwards so they aren’t expected to carry on as age abusive behaviour, while two in five (41%) say quicker access to backup would make the biggest difference if nothing happened. Because when that support isn’t there, it can affect performance, increase turnover and to their safety and wellbeing. ultimately impact the customer experience.”

The research revealed that:

UKHospitality Launches Nutrition Guide UKHospitality’s Nutrition Guide, launched this week at Caravan Covent Garden, offers practical and accessible support for hospitality businesses wanting to enhance their healthy menu options.

Primarily aimed at chefs and catering managers, the guide covers food preparation, designing healthier meals and menus, and responsibly marketing food.

The publication of the guide is another demonstration of UKHospitality’s steadfast commitment to supporting its members across the wider food agenda, particularly when demand for nutrition and healthy eating continues to increase.

With a multitude of cost and regulatory pressures facing businesses, the guide can particularly support SMEs that want to make progress in this space but may not have the resource available to do so alone.

Allen Simpson, Chief Executive of UKHospitality, said: “Hospitality businesses have made huge strides to support healthier eating.

“As a sector, we continue to adapt our offering to support an increasingly health-conscious consumer,

while maintaining our high standards of delicious food and memorable experiences.

“Our new Nutrition Guide supports those efforts. Crucially, it gives SMEs a go-to guide that can support them to make progress across menu and dish design, at a time when resource and cost pressures may have prevented them from doing so.

“I’d like to pay tribute to the members on our Nutrition Group, who have driven this work forward and developed a fantastic resource for hospitality operators.”

Wan Mak, Head of Nutrition and Dietetics, Sodexo UK & Ireland, and Chair of UKHospitality’s Nutrition Group, said: “Our industry has shown remarkable resilience and innovation, and this Nutrition Guide builds on that progress by equipping chefs, catering operators and training providers with practical tools to put nutrition at the heart of their offer.

“The guide will strengthen confidence, knowledge and standards across the sector, helping to create food that is delicious, safe and nutritious, while supporting healthier choices and developing future talent across the out of home sector.”

World Cup Summer Set to Deliver £3.5 billion Boost to UK Accommodation Sector as Summer Travel Demand Surges New analysis indicates that the UK accommodation sector is set to be one of the biggest winners of the 2026 FIFA World Cup, with hotels, short-term lets and serviced accommodation providers expected to see a significant uplift in demand around the tournament period.

Analysis from money.co.uk business banking experts forecasts that the sector will generate an additional £3.5 billion in revenue over the wider May-July 2026 window – a 25.2% increase compared with a typical non-World Cup year and the strongest percentage growth across all sectors modelled.

The figures are based on Office for National Statistics (ONS) turnover data and historical spending patterns from previous World Cup tournaments, modelling how major sporting events influence travel, occupancy and short-term booking behaviour.

The timing of the tournament during the peak summer travel period is expected to significantly amplify demand for accommodation, particularly in urban centres and destinations hosting live screenings, fan events and transport hubs.

With several England and Scotland fixtures expected to kick off later in the day, the 2026 World Cup could help drive longer stays and boost midweek occupancy across the accommodation sector.

Alongside accommodation, increased travel associated with match viewing and summer tourism is also expected to drive significant growth in rail and wider transport usage.

Rail operators are forecast to generate an additional £1.8 billion in revenue over the tournament period (up

6.8%), reflecting increased passenger journeys linked to domestic travel between cities, hospitality venues and live screening locations.

The combined uplift in accommodation and transport highlights how major sporting events are driving interconnected demand across the UK’s travel and hospitality ecosystem, with rail networks playing a key role in enabling shortstay and multi-city trips.

Accommodation providers could also benefit from partnering with travel operators to offer bundled deals, helping drive bookings and encourage longer stays during the tournament.

Joe Phelan, business bank accounts expert at money.co.uk, said: “The accommodation sector is set to be one of the clearest winners of the 2026 World Cup, driven by a combination of peak summer travel demand and match-related bookings.

The timing during the holiday season is expected to further amplify occupancy levels across hotels, shortterm lets and serviced accommodation providers, which will benefit independent hotels and boutique accommodation providers.

“At the same time, we expect to see a notable uplift in rail and transport usage as fans travel between cities and venues, which further supports demand across the wider travel ecosystem.

“For independent operators in particular, this creates highly valuable short-term spikes in demand that can significantly outperform typical summer trading conditions.”

14

CLH DIGITAL

Issue 322

The Next Prime Minister “Must Back Nightlife”, says NTIA Following the Prime Minister’s resignation and the anticipated entry of Greater Manchester Mayor Andy Burnham into Westminster as MP for Makerfield and potential leadership candidate, the Night Time Industries Association is calling on all prospective candidates to recognise the critical importance of the UK’s night-time economy to the nation’s future prosperity.

A spokesperson said; “As the Labour Party’s National Executive Committee prepares to open leadership nominations from 7 July, this marks a defining moment for the country’s future direction and an opportunity for those seeking office to demonstrate their commitment to one of Britain’s most valuable economic and cultural sectors.

“The UK’s night-time economy supports millions of workers, entrepreneurs, artists, venues, suppliers and communities, contributing billions of pounds annually while driving culture, tourism, hospitality and social connection. From city centres and coastal towns to local high streets and cultural districts, nightlife remains a vital engine of economic activi-

ty and community identity.

“Yet the people and businesses that keep Britain vibrant after dark continue to face significant challenges and are too often overlooked in economic decisions and national policy discussions. The next Prime Minister must recognise that the night-time economy is not simply about entertainment. It is about jobs, growth, investment, regeneration, culture and opportunity.

“As candidates set out their vision for Britain’s future, we urge them to engage directly with the sector and commit to policies that support investment, protect jobs, foster entrepreneurship and secure the longterm sustainability of night-time businesses across the country.

“This leadership transition provides a unique opportunity to place nightlife at the centre of a national growth strategy.

“The future success of our towns, cities and communities depends on valuing the people, businesses and cultural institutions that make them thrive after dark.

“When nightlife succeeds, Britain succeeds.”

Scotland’s World Cup Campaign Delivers Strong On-Trade Boost North of the Border Despite Morocco Defeat Scotland’s World Cup clash with Morocco provided a significant boost to hospitality venues north of the border, with pubs recording almost 50% higher draught sales than normal trading levels despite Steve Clarke’s side suffering a narrow 1-0 defeat.

New analysis from The Oxford Partnership’s Market Watch service, using Beverage Metrics volume data from Vianet, reveals that Scottish pubs sold an average of 285 pints per outlet during the fixture on Friday 19 June, representing growth of +49.6% compared with benchmark trading levels.

While the impact was most pronounced in Scotland, the match also generated a modest uplift across the wider UK hospitality market. Pubs nationally sold an average of 220 pints per outlet, generating approximately £1,209 in draught sales revenue per venue and delivering a +1.6% increase versus a typical Friday in June.

The relatively modest national uplift reflects the regional nature of Scotland fixtures compared with England matches, as well as the challenge posed by the late 11pm kick-off, which limited viewing opportunities for some consumers. Warm weather conditions, with temperatures reaching 30°C in parts of the UK, also helped support trading alongside a busy sporting calendar that included Royal Ascot and England’s Test match against New Zealand.

Consumer engagement data highlights the strength of support among Scottish fans. Venues screening live sport achieved average occupancy levels of 60.1%, while customers remained in venue for an average of 182 minutes – significantly longer than comparable non-sport venues.

The football occasion also had a notable impact on drinks category performance. Across the UK, lager sales increased by +2.9%, while cider delivered the strongest growth of any major drinks category at +3.1%,

benefiting from both the football occasion and exceptionally warm weather. World Lager (+3.4%) and Premium Lager (+2.6%) were among the strongest-performing segments.

In Scotland, however, the effect was substantially greater. Lager sales rose by +56.7%, stout by +56.4% and cider by +49.0% compared with normal trading levels. Tennent’s proved particularly resilient, growing by +62.6% and reaching an average rate of sale of 158 pints per outlet, underlining the strength of regional loyalty during major sporting occasions.

Alison Jordan, Chief Executive Officer at The Oxford Partnership, said: “Major international sporting events continue to provide valuable opportunities for hospitality operators, even when the impact is concentrated within a particular nation or region.

While Scotland’s defeat may have limited some of the postmatch celebration trade, the fixture still generated a substantial uplift for Scottish venues, demonstrating the powerful connection between home nation support and pub-going behaviour.

The data also reinforces the importance of understanding the context behind sporting occasions. Factors such as kick-off time, weather conditions, tournament progression and local supporter engagement all play a role in determining the size of the commercial opportunity for operators.”

Although the Morocco fixture did not reach the heights seen during Scotland’s Euro 2024 campaign, it nevertheless demonstrates the continued ability of major international football tournaments to drive footfall, dwell time and drinks sales within the On Trade. With one group-stage fixture remaining, operators across Scotland will be hoping their side can progress to the knockout stages and unlock further trading opportunities as the tournament continues.

Efficient Labelling Allows You To Focus On Food, Not Faults Brother UK’s trusted labelling solutions have long helped restaurants, hotels, and caterers take control of stock rotation — delivering consistency, compliance, and cost-savings through intuitive technology that’s quick to learn and makes a measurable impact.

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

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

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

In fast-paced hospitality settings with short shelf lives and shifting teams, reliable labelling is essential. Stock rotation solutions help maintain food safety, quality, and compliance, while other labelling solutions — including ingredient and allergen labelling for food pre-packed for direct sale (PPDS) — ensure allergens and ingredients

are clearly identified, helping operators meet legal labelling obligations such as Natasha’s Law and protect customers with allergies.

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

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

“And because our devices are compact, portable and support linerless printing, they’re built for real kitchen conditions – reducing clutter, cutting waste and keeping staff moving. It’s labelling that chefs can trust, helping them focus on food, not faults.”

To find out how your kitchen can save time, reduce waste and improve compliance, visit brother.co.uk/stock-rotation

16

CLH DIGITAL

Issue 322

Hotel Owners Face Juggling Multiple Overnight Visitor Levy Rates Hotel Owners face juggling multiple Overnight Visitor Levies, as each English Mayor could charge a different rate, say leading audit, tax and business advisory firm, Blick Rothenberg.

Darsh Shah, a Partner at the firm, said: “If the Overnight Visitor Levy Bill passes, each English Mayor would be able to choose the levy rate they charge hotels in their jurisdiction – or not to charge the levy at all. Making the management of already stretched hotel finances even harder.”

He added: “This will be especially challenging for hospitality businesses that own multiple hotels, as they may have to budget for several different levy rates at once. Mayors can even choose to set a levy in some areas of their local authority but not others, or create an exemption area, provided they have consent from that authority.”

Darsh said: “Hotels will have to pass the cost of the levy onto guests.

For low-income holiday makers, even a small price increase could be the difference between them holidaying in an area, or going elsewhere. Alternately, they may choose to go to a resort, as resorts will not have to pay the levy. This could make certain areas unprofitable for the hospitality sector, scuppering hotel expansion and investment plans.”

He added: “The income raised from this ‘tourist tax’ is intended to be utilised for transport and public infrastructure, to enable cities to bid and host major events and festivals and promote local areas and preserve historic landmarks. This could potentially be beneficial for hospitality businesses as it would attract more visitors to that area – but this is not legally binding, and Mayors could instead choose to use the money to prop up deficits in social care or SEN budgets.”

Darsh said: “Hospitality businesses are being battered by rising business rates, National Insurance Contributions and National Minimum Wage. If the Overnight Visitor Levy is going to be introduced, they should get a say in how the money is to be spent and how much they are charged.

Currently, mayors would have to undertake a formal public consultation before implementing levies, but they are not bound to follow the results of them. An allocated proportion of funds raised from levies could be set aside for hospitality training, retraining and apprenticeships.”

He added: “The Mayors who want to implement an overnight visitor levy include the Mayor of London, Sadiq Khan; the former Mayor of Greater Manchester, Andy Burnham, and the Mayor of North East England, Kim McGuinness. The Mayor of Tees Valley, Ben Houchen; the Mayor of Greater Lincolnshire, Andrea Jenkyns, and the Mayor of Copeland in Cumbria, Mike Starkie, oppose this tax being introduced.”

Iconic Edinburgh Pub Slashes Pint Prices to Celebrate Victory for Local Hospitality The Old Chain Pier, one of Edinburgh’s most iconic pubs, is celebrating a historic milestone following the implementation of the new Scottish Pubs Code. The landmark legislation, which gives pub owners the right to request a rent-only agreement without being tied to a pub-owning business for stock supply, has empowered the venue to break free from restrictive purchasing obligations.

This newfound independence means the historic pub can stock a wider, more exciting range of beers and permanently slash the price of its house lager to just £5 a pint, as well as reduce the price of all its beers.

To mark the occasion, The Old Chain Pier is hosting a massive, week-long celebration from Monday, 29th June to Sunday, 5th July. Throughout the entire week, all pints poured at the pub will be reduced to just £5. As part of the celebration The Old Chain Pier will also hand over its beer garden to three of Edinburgh’s finest local breweries, with free pints up for grabs.

The victory arrives at a critical time for the local hospitality sector. Edinburgh’s pubs and restaurants are

currently navigating unprecedented financial pressures including high VAT, soaring business rates, road closures, rising Employer National Insurance Contributions (NIC), and the highest local authority charges in Europe for outdoor tables and chairs.

Against this challenging backdrop, the Scottish Pubs Code provides a much-needed lifeline, finally allowing venues like The Old Chain Pier to operate fairly and pass those savings directly to customers and sell pints at true market prices.

January Watson, Area Manager for Malt Group, said: “The Scottish Pubs Code has been a massive relief for us. Operating in Edinburgh’s hospitality sector is incredibly tough right now with mounting taxes, rates, and the highest table and chair charges in Europe. Being able to step away from tied stock means we finally have the freedom to curate our own beer selection, support brilliant local breweries, and pass those savings directly on to our loyal customers with £5 pints.”

All week long, the pub’s famous beer garden will be transformed into a playground featuring giant Jenga, hopscotch, quoits, and cornhole. Additional festivities running throughout the week include live music performances, free face painting for all ages, and a pet fancy dress competition.

Saving Time, Improving Turnaround: Why Ready-to-Use Wipes Are Changing Hospitality Cleaning In hospitality, every second counts. With ongoing labour shortages and increasing pressure to maximise productivity, operators are looking for practical ways to streamline routine tasks without compromising hygiene standards. Industry research continues to show that staffing and productivity remain major challenges across hospitality, making operational efficiency more important than ever.

One area often overlooked is table sanitising. Traditional spray disinfectant and blue roll processes require multiple steps: preparation, application, a 30-second contact time, wiping, and disposal. Based on comparative cleaning assessments, this means a table is ready for use again in approximately 42 seconds.

By comparison, ready-to-use sanitising wipes simplify the process. With no contact time waiting period and no secondary wipe-off step, tables are ready in just 11 seconds.

The impact is significant. Across 100 tables, the traditional method requires around 70 minutes, while ready-to-use wipes take only 18 minutes, a saving of 52 minutes. For busy restaurants, cafés and quick-service operators, that’s nearly an hour of staff time reclaimed for serving customers, maintaining standards and enhancing the guest experience. In an industry where efficiency drives profitability, smarter cleaning processes can deliver measurable operational gains.

At Sani Professional®, we've developed Protect 360° plastic-free sanitising wipes to help hospitality operators reduce cleaning time and improve table turnaround without adding complexity to daily routines. By simplifying the sanitising process, teams can spend less time waiting and more time focusing on customers, service and operational efficiency.

Request your FREE Protect 360° samples by emailing samples@sanipro-intl.com.

18

CLH DIGITAL

Issue 322

Outdoor Dining Designs for Operators With Limited Space

By Hilary Chadwick, Founder and Co-Partner of Chadwick Design (www.chadwick-design.com) A small outdoor area can be a profit leak or one of the hardest-working parts of a hospitality venue. The difference is rarely the footprint. It is the planning.

Many operators look at a narrow pavement, compact courtyard or small terrace and ask one question first: how many tables can we fit? That is where the problem starts. Outdoor dining designs for operators with limited space cannot be treated like indoor furniture moved outside. When every square metre is under pressure, poor planning becomes obvious quickly. Staff squeeze between chairs, customers feel exposed, heaters block movement, and a space that looked good before service becomes frustrating once it is full.

The cost is commercial. A badly planned outdoor area can slow table turnover, create accessibility issues, weaken the guest experience and waste valuable trading space. That matters in a hospitality market still facing high operating costs and more cautious customer spending.

The smarter approach is to design compact outdoor dining as a fully functioning part of the venue. Clear movement, adaptable furniture, weather planning, compliance and atmosphere all need to work together.

When they do, even a narrow frontage can create valuable extra covers while making the venue feel more welcoming from the street.

DESIGN FOR MOVEMENT BEFORE ADDING COVERS The main risk with a small outdoor dining area is trying to maximise seats before understanding how people will move through the space. A layout can look tidy on a floor plan, but service is more demanding in practice.

Staff need room to carry food, drinks, menus, payment devices and cleared plates without constantly weaving around chairs or interrupting guests.

Before choosing furniture, measure the actual usable space. That means the area left after door swings, steps, licence boundaries, planters, bins, columns and pedestrian routes are accounted for. If the space is on a public highway, operators may need a pavement licence for removable furniture such as tables and chairs. Access and safe movement should shape the layout from the start, not be corrected later.

Once you know how much space you truly have, focus on the route staff will use repeatedly during service.

A clear path between the venue and the outdoor tables can be more valuable than adding a couple of cramped seats, particularly if those seats make every order, payment and table clear-down slower.

Perimeter seating can help. Benches, wall seating and banquettes reduce the unpredictable spread of chair legs, bags and coats. Small square two-person tables are also useful because they can stand alone or be joined for larger groups.

The aim is profitable density, not maximum density. Diners notice when an outdoor space has been packed rather than designed.

CHOOSE FURNITURE THAT EARNS ITS FOOTPRINT In a compact outdoor dining area, furniture is operational equipment.

A chair that cannot be stacked, cleaned quickly or moved by one person becomes a burden. A table with a wide base may look stable, but if it stops chairs from tucking in neatly, it wastes space throughout service. The best commercial outdoor furniture supports staff as much as guests.

coated steel, treated timber and high-quality synthetic rattan can all perform well if specified for commercial use.

One simple test helps: Does this furniture help staff serve faster or help guests sit more comfortably? If not, it may be clutter.

DESIGN FOR WEATHER WITHOUT OVERCOMPLICATING THE SPACE Outdoor dining in the UK cannot be designed only for warm afternoons. A commercially useful area needs to work across changing conditions without becoming cramped or unsafe.

Shade is the first layer. Parasols suit some layouts, but central poles can obstruct movement in tight areas.

Wall-mounted awnings, slim canopies, cantilever parasols or shade sails may protect more of the trading space without taking up as much floor area.

Shelter needs restraint. Side screens, planting and barriers can soften wind and define the boundary, but too much enclosure can make a small area feel boxed in. A compact dining space should feel protected, not trapped.

Heating also needs careful thought. Patio heaters can extend trading hours, but they take up space, require safe placement and add running costs. Poorly positioned heaters, trailing cables and heavy bases create avoidable service problems.

Lighting should do more than create atmosphere. Staff need enough light to work safely, customers need to read menus, and the space should look open and inviting from the street.

CREATE ATMOSPHERE WITHOUT LOSING SPACE A small outdoor dining space is also a live advertisement. People walking past make quick judgments. Does it look comfortable? Is it clean? Does it feel part of the venue or like a temporary overspill?

Smaller spaces often work best when the design is controlled. Planters can define the boundary while adding softness. Menu boards can draw attention without blocking entrances. Branded barriers may be useful, but if they dominate the view, the space can feel more like a holding area rather than a dining experience.

Vertical design is valuable because it adds character without stealing floor space. Wall-mounted planting, façade lighting and overhead details can create atmosphere while keeping the ground clear.

Restraint matters. If an object does not improve comfort, service, visibility or atmosphere, it probably does not belong in a limited outdoor footprint.

BUILD COMPLIANCE INTO THE PLAN EARLY Outdoor dining is not only a design decision. It is an operational and regulatory one.

Operators should check local authority requirements before investing in furniture, barriers, awnings or semipermanent fixtures. In England, the pavement licensing regime became permanent from 31 March 2024, but local rules, fees, consultation processes and conditions still matter. Alcohol permissions, planning rules, fire safety, smoking policies, noise limits and accessibility may also affect how the area can be used.

Accessibility should not be left until the end. Clear routes, stable surfaces, suitable table heights and space for wheelchair users should shape the layout from the start.

Cleaning and closing routines matter too. Outdoor tables collect dust, leaves and street debris faster than indoor furniture. Staff need simple processes for wiping, sweeping, securing furniture, storing cushions and dealing with bad weather.

CONCLUSION

For restaurants, cafés and pubs with limited outdoor seating, two-person tables often form the most efficient base layout. They suit solo diners, couples, quick lunches and drinks-led visits, while still allowing staff to combine tables when needed.

Limited space does not have to limit outdoor dining. The best outdoor dining designs for operators with limited space begin with movement, not decoration. They protect staff routes, use flexible furniture, manage weather, support accessibility and make the venue more visible from the street.

Stackable chairs remain one of the strongest choices for operators who need to reset quickly, respond to weather or clear the area at closing. Lightweight does not mean flimsy. Contract-grade aluminium, powder-

A narrow pavement, compact courtyard or small terrace will never behave like a large beer garden. It should not try to. Its value lies in being precise, adaptable and easy to operate. When every square metre has a clear role, a limited outdoor area can become a genuinely useful extension of the venue.

Big Impact, Smart Spend: Why Printed Banners Still Deliver for Hospitality Businesses In today’s competitive hospitality market, standing out has never been more important. Whether it’s a bustling pub garden, a newly launched restaurant, a local event, or a hotel promotion, businesses need marketing solutions that are eye-catching, versatile, and costeffective. While digital advertising continues to grow, one of the most reliable and impactful publicity tools remains firmly rooted in traditional print — the printed banner.

graphics and durable materials reflect positively on the venue itself.

Poorly printed or faded signage can unintentionally damage brand perception.

VERSATILITY ACROSS THE HOSPITALITY SECTOR One of the biggest advantages of printed banners is their adaptability.

They can be used indoors or outdoors, mounted permanently or temporarily, and produced in virtually any size.

At HFE Signs, we’ve seen first-hand how professionally designed banners continue to drive footfall, increase visibility, and strengthen brand presence for hospitality venues across the UK.

Mesh banners are ideal for fencing and windy outdoor areas, while premium PVC banners deliver vibrant graphics for storefronts and event spaces. Roller banners continue to be popular for receptions, conferences, and indoor promotions.

VISIBILITY THAT WORKS Hospitality businesses rely heavily on attracting passing trade. A wellpositioned printed banner can instantly communicate promotions, events, seasonal offers, or simply reinforce brand identity to potential customers.

Unlike digital adverts that disappear with a scroll, banners offer constant visibility 24 hours a day. Whether mounted outside a venue, displayed at an event, or positioned roadside, they create immediate awareness and deliver clear messaging where it matters most — directly in front of customers.

For pubs and restaurants, banners are especially effective for promoting: • Beer gardens and outdoor spaces • Live entertainment and sporting events • Seasonal menus and special offers • Grand openings and refurbishments • Weddings and private hire facilities • Community events and sponsorships

COST-EFFECTIVE PUBLICITY Marketing budgets are under pressure for many operators, making value for money essential. Printed banners provide one of the lowest

cost-per-impression advertising solutions available.

A professionally produced PVC banner can last for years, withstand the British weather, and be reused time and time again. Compared with recurring online advertising costs, banners offer long-term visibility without ongoing spend.

For temporary promotions or events, they also provide flexibility.

Need to advertise a bank holiday event, summer drinks promotion, or Christmas party booking campaign? A banner can be designed, printed, and installed quickly with minimal disruption.

DESIGN MATTERS A banner’s success depends not just on size, but on effective design.

Clear messaging, bold branding, and readable typography are essential.

At HFE Signs, we always advise clients to keep messaging concise and impactful. A banner has only a few seconds to capture attention, so strong visual hierarchy is critical. Large headlines, high-contrast colours, and quality imagery all help ensure the message is seen and remembered.

Professional print quality also plays a major role. High-resolution

For businesses operating multiple sites, banners also provide consistency in branding across locations while remaining affordable to roll out nationally.

PRINT STILL HAS PRESENCE Despite the growth of digital marketing, physical print continues to hold a unique advantage — it occupies real space in the customer’s environment. It cannot be skipped, blocked, or ignored as easily as online advertising.

For hospitality businesses looking to maximise local visibility and create immediate impact, printed banners remain one of the smartest investments available.

At HFE Signs, we believe great print design is about more than aesthetics — it’s about helping businesses communicate clearly, attract attention, and ultimately bring more customers through the door.

Because sometimes, the biggest marketing impact comes from the simplest solutions. www.hfe-signs.co.uk See the advert on page 3.

Issue 322

Cider in Summer

CLH DIGITAL

19

New Insights Reveal Economic Impact and Future Growth Potential Of British Cider Brand new consumer and industry insight from the National Association of Cider Makers (NACM), aims to highlight the deep roots that cider has in British culture and the scope of the opportunity ahead of it.

The study lays out the national success story that is UK cider, showing that cider contributes £2.7bn to UK GDP; supports 65,000 jobs and £1.4Bn in wages.

It also uncovers the love British consumers have for cider and the scale of the opportunity to grow the category even further. From a survey of over 1,250 UK adults and four consumer focus groups, NACM found that: • Of those that drink alcohol, four in 10 drink cider at least monthly • Among all drinkers, just under six in 10 consider cider when choosing an alcoholic beverage • 70% of those surveyed said what they liked about cider most, is that it is refreshing • 35% of consumers say they mainly drink it “at the pub”, with a quarter saying they mainly drink it “at bars or clubs” or “at barbecues” (both 25%) When asked “compared to other alcoholic drinks you usually drink,” cider came out higher than other drinks in all categories, including taste, quality and value for money.

Significantly, one-third of non-cider drinkers say they would consider trying cider in the future; almost a fifth of people (18%) like that cider is easy to share with others, and nearly three in five (59%) consumers say they’d prefer cider to come from a British producer.

Excitingly, over half (54%) of those surveyed said they would consider trying Low and No cider in the future. In addition, Low and No cider emerged

as the most appealing option for non-drinkers considering such drinks, ahead of beer, wine, and cocktails. With over half (58%) of respondents to the survey confirming that they have reduced their alcohol consumption over the last year, this could be another key area to drive category growth.

Build your cider range across three tiers: a high-volume standard draught option, one or two premium draught lines, and a refrigerated packaged range that spans apple, fruit, and alcohol-free variants. This tiered structure allows consumers to trade up and gives your team clear upselling opportunities.

Fenella Tyler, CEO of the NACM, said: “Cider is a truly great British story, one of success, innovation, craft, community, and deep-rooted tradition. It is written in our landscapes, sustained by apple growers and makers, and savoured by millions – the UK remains both the world’s biggest producer and consumer of cider, something us Brits should be very proud of.

VISIBILITY

“This latest study shows the scope and scale of cider and the opportunity in front of us. It is clear that increasing trial presents a road to grow significant sales for cider makers of all sizes across the UK. Our focus is to now bring together people from across the trade to help consumers to discover the great quality and breadth of styles British cider has to offer, and British Cider Week will be our first opportunity to do this.”

STAFF TRAINING

STRATEGIC RECOMMENDATIONS: MAXIMISING CIDER REVENUE THIS SUMMER

SPORTS EVENTS

The following framework offers practical, actionable guidance for operators seeking to maximise cider revenue across the peak spring and summer trading window.

DUAL STRATEGY Operate simultaneously with a strong draught offer — at minimum a premium apple and a dark fruit variant — and a chilled, well-stocked bottle range. The draught line drives volume; the bottle range drives variety and occasions. Neither should come at the expense of the other.

RANGE ARCHITECTURE

Sheppy’s - Master Cider Makers Sheppy’s Cider is one of the UK’s oldest independent cider producers and a respected name in traditional cider making. Based in Taunton, Somerset, a county renowned for its rich cider heritage, the company has been crafting award-winning ciders for more than 200 years. Across six generations, the Sheppy family has combined time-honoured techniques with modern innovation to create high-quality ciders enjoyed throughout the UK and beyond.

At the heart of the business is Three Bridges Farm near Taunton, where apples are grown, pressed, fermented and bottled or kegged on site. Sheppy’s remains committed to using quality cider apples and traditional production methods, helping to preserve the authentic character and flavour of Somerset cider. This dedication to craftsmanship has earned the company numerous awards and a loyal following among cider enthusiasts.

Among its standout products is the award-winning Sheppy’s 200 Range, created to celebrate more than two centuries of cider-making expertise. A medium, lightly sparkling cider, Sheppy’s 200 offers a refreshing balance of

Cold, visible ciders sell. Ensure refrigerated displays are prominently positioned, well-lit, and clearly labelled. Use chalkboards to highlight premium options, seasonal specials, or no-alcohol alternatives. Impulse purchase decisions are made at the bar — make the right choice obvious.

A front-of-house team that can describe the difference between cider variants — their flavour profiles, ideal serves, and food pairings — is a commercial asset.

Brief bar staff at the start of each shift on featured products and provide the language for confident upselling.

Cider is a preferred accompaniment during major sporting occasions. The spring and summer calendar — incorporating key football, cricket, tennis, and racing events — provides a series of high-footfall trading occasions. Promote your cider range actively around these events through social media, signage, and tailored promotions.

FOOD PAIRING Train staff to suggest cider pairings with food orders. Mention it on menus. The statistic that nearly half of on-trade cider serves accompany a food order is an opportunity to increase average covers. A suggested pairing costs nothing to implement and directly lifts both food and drink revenue.

sweetness and crisp apple character. Its smooth, approachable style has made it a popular choice for both seasoned cider drinkers and those discovering traditional cider for the first time.

The 200 Range is available in a variety of formats to suit every occasion, including keg, 500ml bottles and the recently launched 440ml can. The introduction of cans provides added convenience while delivering the same quality and flavour that have made the cider a success. Combining heritage with practicality, the new format is ideal for festivals, picnics, barbecues and social gatherings.

Beyond cider production, Sheppy’s welcomes visitors to its farm, offering the opportunity to explore the orchards, learn about the cider-making process and experience Somerset’s rich cider culture first-hand. By blending centuries of expertise with innovative products such as the 200 Range, Sheppy’s continues to honour its heritage while meeting the evolving tastes and expectations of today’s consumers.

Visit www.sheppyscider.com/trade for further information.

20

CLH DIGITAL

Issue 322

Burnham’s Business Rates Proposals Raise Questions Over Growth and Competitiveness With Andy Burnham now emerging as the overwhelming favourite to succeed Sir Keir Starmer, debate around his proposals on business rates and support for high streets, hospitality and smaller businesses is likely to intensify.

Whilst those objectives are likely to attract broad support, questions remain around how such measures would be funded and the implications for investment, logistics, larger occupiers and the wider economy.

Alex Probyn, Practice Leader for Europe and Asia-Pacific Property Tax at global tax firm Ryan, commented: “Andy Burnham’s support for pubs, music venues and smaller businesses will resonate with many people and those sectors have faced enormous pressures in recent years. Few would argue with the objective of supporting the high street and local communities.

“The concern is how those ambitions are funded.

“What his policy appears to be is not a reduction in the overall burden of business rates, but a redistribution of it. The danger is that larger occupiers, logistics infrastructure and empty property become the funding mechanism.

“That may be politically attractive, but it risks confusing symptoms with causes. Higher taxes do not create occupier demand, nor do they encourage investment.

“If you want more growth, more jobs and more regeneration, taxing investment to subsidise consumption is a questionable strategy.

“Business rates reform should be about making the economy more competitive, not simply deciding who pays more.”

Rhondda Pub Expands Offering to Support its Community The Pentre Comrades Club in Pentre, Rhondda, is continuing its mission to bring people together in its community.

Business and Trade (DBT), the new AV system will enable the pub to host more community and social events, attracting new visitors while strengthening its role at the heart of the village

The venue is focused on supporting local groups and hosting events that help tackle social isolation and loneliness, providing a vital space for connection in an area where such facilities are increasingly limited.

The project has been supported by the DBT as part of its Hospitality Support Fund, which aims to strengthen communities by helping pubs diversify and remain sustainable community assets.

Thanks to new audio-visual equipment, the pub can now host an even wider range of activities. It already accommodates craft sessions, warm hubs for pensioners, baby showers, weddings, parties, charity events and quizzes. The new equipment means the pub has been able to introduce a monthly guest speaker event as well as hosting afternoon teas.

Publican Denise Roberts said: “The Pentre is a place for everyone. We already offer a wide range of activities to support local residents, and this new AV system will allow us to expand what we do and reach even more people.”

Over the past 20 years, many amenities in the former coal-mining village have closed, including schools, shops, day centres and libraries, leaving a growing need for accessible community spaces.

Pub is The Hub regional advisor Roger Belle added: “The Pentre Comrades Club is a fantastic example of publicans responding to the needs of their community. It is a true hub for the area, and this new AV system will help it support even more people in the future.”

Credit: The Pentre Comrades Club / Pub is the Hub Publicans Denise Roberts and Helen Roderick, who have run the Pentre Comrades Club for 30 years, have worked to address this gap by creating a welcoming hub that Kate Dearden, Minister Employment Rights and Consumer Protection, said: “Rural pubs like Pentre helps to bring back those community connections.

Comrades Club are vital to their communities. Whether it’s by creating jobs or providing locals, like those in Pentre, with a place to come together, socialise and tackle social isolation.

The venue opens as a pub on Fridays, Saturdays and Sundays but is open seven days a week offering a community space with a village store and café, which is run by a team of local volunteers. Both the commu“This is exactly why we are working to secure the future of rural pubs with our Hospitality Support Fund. nity shop and café were opened with support from Pub is The Hub. As of 1 April, every pub is now also getting 15% off its new business rates bill on top of the £4.3bn support package announced at Budget.”

With expert guidance and access to a grant from Pub is The Hub, supported by the Department for

Chefs' Buyers Guide

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.

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

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

Where HOSO truly shines, however, is in efficiency and longevity. Thanks to its exceptional resistance to oxidation, it can withstand high temperatures and prolonged use without breaking down. The result? Less frequent oil changes, consistent food quality, and measurable savings

on kitchen costs — all while reducing waste.

Sustainability-minded caterers are also taking note. Sourced from crops grown with lower environmental impact and processed without the need for tropical cultivation, HOSO offers a cleaner, more responsible alternative for modern operations that value traceability and stewardship.

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

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

Visit https://flavoil.co.uk/ See the advert on page 2 for further information.

Issue 322

CLH DIGITAL

21

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

Elevate Efficiency with Heler Foods New Pre-Portioned Foodservice British Cheese Slices Range In today’s high-pressure foodservice landscape, balancing speed, consistency, and margin control is the ultimate challenge. As labour pressures mount and the demand for premium, high-volume menu items, such as gourmet burgers, toasties, and food-to-go, continues to climb, kitchen efficiency is no longer optional; it is a competitive necessity.

Whether enhancing a signature smash burger, a breakfast bap, or a cold deli sandwich, Heler Foods provides the reliability required for fast-paced service.

The range includes White Mild Cheddar, White Mature Cheddar, Coloured Cheddar, and Red Leicester, offering flexibility across diverse hot and cold applications.

Heler Foods now offers a pragmatic, high-performance solution designed specifically for the rigours of commercial kitchens: a versatile range of preportioned cheese slices. Supplied in precise 20g portions in 1kg punnets, these Red Tractor approved natural cheese slices are engineered to streamline operations, while eliminating the inconsistencies of manual prep.

PRACTICAL, PRODUCTIVE PACKAGING

OPERATIONAL EXCELLENCE IN EVERY SLICE By removing the need for slicing and weighing, our ready-to-use format significantly reduces handling time and minimises food waste. This allows your team to maintain strict portion control across every serve, ensuring that costs are managed without compromising on the quality or the premium melt that your customer’s demand.

Packed in convenient 1kg punnets (50 x 20g slices), our packaging is designed for ease of use in busy environments. By integrating these pre-cut solutions into your workflow, you can boost throughput and support laboursaving initiatives, ensuring your kitchen remains productive during peak periods.

Choose Heler Foods for dependable, versatile ingredients that deliver strong on-plate appeal, provenance and consistent results, every time. www.helerfoods.com/foodservice E; KatelynR@helerfoods.com

22

CLH DIGITAL

Issue 322

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.

hidden charges; contracts even include repairs. Each item of clothing can be branded and tailored to the wearer with logos and embroidery. Their managed service prevents issues compiling when supplying your team with work clothes; a convenient locker valet service helps distribute and store uniforms, and they tackle minor repairs early to extend the service life of a uniform. Ultimately, this avoids costly replacements wherever possible as it reduces uniform losses, and uniforms only need replacing when a repair is not safe or cost-effective.

With their workwear rental service, you can say goodbye to the hassle of purchasing, storing, and maintaining chef and kitchen uniforms. Instead, enjoy the convenience of a hassle-free rental system that provides freshly laundered garments whenever your team need them. By renting with CLEAN, you can avoid upfront purchase costs, spread the payments over your contract, and ensure quality and care with every wash. Delivery is free, and there are no

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?

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 for years.

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. See the advert on page 25.

How Water Heating from Adveco Can Bridge Hospitality’s Sustainability Gap The UK hospitality sector faces a monumental retrofit challenge. The UK Green Building Council estimates that 80% of current non-domestic buildings will still be operational in 2050. With many of these structures relying on aging gas systems, facility managers face a dilemma: undergo a punishingly expensive electric conversion or stick with inefficient, endof-life hardware.

throughout the UK. And it delivers high thermal efficiency, up to 98%, for cost-effective operation. And, because it can run on natural gas/hydrogen blends ‘out of the box’ the purchase is future proofed, opening other options for energy transition in years to come.

But the next generation of water heating isn't just about hardware; it’s about data.

Onboard monitoring and Wi-Fi connectivity allow for proactive maintenance through Building Management Systems (BMS). Features like LeakSense® detection can identify when an appliance is nearing its end-of-life, preventing costly downtime in business-critical environments like hotels, restaurants, bars, gyms and spas.

While full decarbonisation is the end goal, the capital and operational costs of low-carbon electric systems, such as those implementing high temperature heat pumps, can still be prohibitive. Modern, high-efficiency gas water heaters offer a pragmatic middle ground. They allow for a staggered transition, which begins by improving energy efficiencies, reducing energy demands and costs without requiring drastic changes to a building’s fabric or footprint.

By leveraging these advanced systems, hospitality organisations can navigate toward sustainability at a manageable pace. High-temperature, lower-cost gas heating remains a viable pathway through the 2030s and 2040s, providing the bridge needed until zero-carbon alternatives become more cost-effective and widely understood.

Modern gas solutions, such as Adveco’s Astute® range, solve traditional retrofit hurdles through specific design choices including universal connectivity to align with existing pipework and versatile flueing options and condensing technology. With double porcelain coatings and advanced power anodes Astute resists corrosive soft water so can be installed

See the advert on page 5 for further information or visit: www.adveco.co

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.

PLEASE MENTION CLH NEWS WHEN RESPONDING TO ADVERTISING

Hospitality Technology

Issue 322

CLH DIGITAL

23

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)

24

CLH DIGITAL

Issue 322

Bar and Cellar Equipment

Pulling Power: Why Cellar and Bar Management Still Decides Who Wins in the On-Trade In an industry where margins are tight and customers are quicker than ever to vote with their feet, the humble cellar remains one of the most underrated rooms in any pub. Front of house gets the design budget, the social media attention and the management focus. But ask any experienced licensee where the real difference between an average pub and a great one is made, and many will point you straight back downstairs.

Good cellar and bar management isn't a back-office chore. It's a discipline that touches everything from profitability and compliance to brand reputation and customer loyalty — and in a market still recovering from years of cost pressure, energy bills and recruitment headaches, it's an area operators can no longer afford to treat as an afterthought.

THE PINT IN THE GLASS IS THE WHOLE BUSINESS For many pubgoers, draught beer and cider remain the product that defines whether they come back. A pint that's hazy, flat, too warm, or tainted by an off-flavour doesn't just lose that sale — it can lose a regular customer for good, and in the age of online reviews, it can lose dozens more who never set foot through the door.

Industry figures have long suggested that poor-quality draught dispense costs the sector significantly in wasted product and lost repeat custom each year. Whatever the precise number, the principle holds: cellar management isn't a cost centre, it's a revenue protection strategy. Every pint poured down the drain because a line wasn't cleaned, or every keg that goes off because the cellar ran too warm, is money the business will never get back.

TEMPERATURE, PRESSURE AND THE BASICS THAT GET OVERLOOKED The fundamentals of cellar management are well established, yet they're still where most problems originate.

Temperature control sits at the top of the list. Most cask ales should be cellared at around 11–13°C, while keg beers and lagers typically need to be served colder, often in the 3–6°C range depending on the brand. A cellar that drifts outside these ranges — particularly during summer heatwaves or as a result of an ageing cooling unit — will produce inconsistent pints regardless of how well the rest of the operation is run. Daily temperature checks, properly maintained cellar cooling equipment, and prompt servicing when units start to underperform should be non-negotiable.

Gas pressure is the second pillar. Incorrect CO2 or mixed-gas pressure leads to flat or over-gassed beer, wasted product through excessive foaming, and inconsistent pour times that frustrate both staff and customers during busy sessions. Pressure should be checked against brewery specifications for each individual product, not set once and forgotten.

Line cleaning is arguably the area most prone to corner-cutting, despite being a legal and contractual requirement in most supply agreements. The standard recommendation across the trade is that beer lines should be cleaned every seven days using an approved cleaning fluid, with full line strips and inspections carried out periodically to check for damage, kinks or python issues. Dirty lines are the single biggest cause of off-flavours, and they're also a food safety and hygiene risk that environmental health officers will scrutinise closely.

STOCK ROTATION AND REDUCING WASTE

rectly, or left out in direct sunlight before being cellared can be damaged or destabilised before they're even tapped — meaning quality issues can begin well before the product reaches the bar.

COMPLIANCE ISN'T OPTIONAL Beyond quality and profit, there's a regulatory dimension that licensees cannot ignore.

Cellars fall under food hygiene and health and safety legislation, covering everything from manual handling of heavy kegs to gas safety, given that CO2 systems present a genuine asphyxiation risk in poorly ventilated spaces. Gas alarms, proper ventilation, and staff training on safe cellar practice aren't bureaucratic box-ticking — they are there because cellar accidents, while relatively rare, can be serious.

Pest control, cleanliness standards, and accurate cleaning records also feed directly into food hygiene ratings, which increasingly influence customer choice as diners and drinkers check scores before booking a table or choosing a venue.

TRAINING: THE DIFFERENCE BETWEEN KNOWING AND DOING Much of this is well documented in trade literature and supplier guidance, yet the gap between knowing best practice and consistently applying it often comes down to staff training and accountability. High turnover in bar staff means cellar knowledge can walk out the door with an experienced team member, leaving newer staff to muddle through without proper understanding of why these processes matter.

Operators who invest in structured training — whether through brewery-provided courses, accredited cellar management qualifications, or simply clear, written standard operating procedures — tend to see the benefit reflected in consistency of product and reduced wastage. Assigning clear ownership of cellar duties, rather than leaving it as a vague shared responsibility, also tends to improve standards significantly.

PRACTICAL TIPS FOR TIGHTER CELLAR AND BAR STANDARDS A few practical habits can make a measurable difference: • Keep a daily cellar log. Recording temperature, pressure checks and any issues creates accountability and gives an early warning system for equipment problems before they affect product quality.

• Stick to a strict seven-day line cleaning schedule, and don't skip it during quiet periods — residue builds up regardless of throughput.

• Train more than one person on cellar duties so standards don't collapse when a key staff member is off or leaves.

• Check delivery condition on arrival, rejecting damaged kegs or casks rather than risking later quality complaints.

• Service cooling and gas equipment regularly, rather than waiting for a breakdown during a busy weekend service.

• Talk to your supplier or brewery. Most offer free cellar audits, training resources and troubleshooting support — an underused resource for many smaller operators.

• Treat the cellar as part of front-of-house standards, not a separate world. A pub's reputation for a great pint is built downstairs as much as it's served at the bar.

THE BOTTOM LINE

Cellar management is also inventory management. First-in, first-out stock rotation sounds obvious, but it's easy to lose discipline during busy trading periods or when deliveries are crammed into limited storage space.

Wasted or out-of-date stock erodes margin just as effectively as theft or breakage, and in a sector where gross profit on drinks is often the cushion that makes the rest of the business viable, every barrel matters.

In a trading environment where every penny of margin counts and customer expectations around quality remain high, cellar and bar management deserves the same strategic attention as menu development, marketing or refurbishment. It's not the most visible part of the business, but it's often the most decisive. Get it right, and it becomes a quiet, consistent driver of repeat custom. Get it wrong, and no amount of front-of-house polish will compensate for a pint that simply isn't good enough.

Operators should also keep a close eye on delivery handling. Kegs and casks that are dropped, rolled incor-

For licensees looking to sharpen their operation in the months ahead, the cellar is a sensible place to start.

Joining Forces to Provide Unparalleled On-Premise Draft Profitability and Control i-Keg and Clear Brew are proud to announce an exciting new partnership bringing together two industry specialists to accelerate the rollout of the i-Keg FlowBridge beer management platform across the UK hospitality sector.

Following the early success of FlowBridge, and overwhelmingly positive feedback from venues already using the system, this collaboration marks a significant step forward in delivering smarter, data-driven beer management at scale.

Clear Brew has been a trusted name in professional beer line cleaning since 2006, delivering a fully managed, labour-inclusive service to venues across the UK. Their experienced technicians help operators maintain consistently high beer quality while reducing waste, cutting costs, and protecting profitability.

By combining Clear Brew’s nationwide service expertise with i-Keg’s innovative FlowBridge technology, this partnership creates a powerful, end-to-end solution for operators.

Through this collaboration, FlowBridge will now be introduced to over 4,000 venues, covering more than 50,000 beer lines a major milestone in transforming how operators monitor performance, maintain quality, and maximise profitability behind the bar.

FlowBridge provides real-time insight into beer flow, line performance, and temperature control, alongside

powerful reporting tools and revenue indicators via the Brew OverWatch portal. When paired with Clear Brew’s professional beer line cleaning service, operators gain complete visibility and control from line hygiene to sales performance.

“This partnership is about more than scaling a product, it’s about raising the bar for the entire industry. By combining real-time data with on-the-ground expertise, we’re giving operators the tools they need to improve quality, reduce waste, and drive profitability in a way that simply hasn’t been possible before.” – Greg Whitehorne, i-Keg Ltd. “We’ve spent nearly two decades helping venues maintain beer quality through professional line cleaning. Partnering with i-Keg allows us to go even further pairing our service with live performance data to give customers complete confidence in every pint they serve.” – Stephen Trezona, Clear Brew Ltd. This is more than just growth—it’s about raising standards across the industry, improving quality, and helping venues make better, more informed decisions every day.

The future of smarter beer management Visit www.i-keg.com See the advert on page 28.

Issue 322

CLH DIGITAL

25

Bar and Cellar Equipment

Cutting Waste, Saving Energy and Boosting Sales: A Smarter Approach to Draught Dispense

By James Woodman, Director of Heineken SmartDispense® (smartdispense.heineken.co.uk) Though it may be early days, a sense of hope and optimism is gradually returning to the hospitality industry. Venues are busy again, sales are up and as demand increases, so does the need for efficiency behind the bar.

system MOT that keeps bars running smoothly. At a time when the industry is under so much strain, we shouldn’t underestimate the value of giving back capacity for staff to focus on what matters most - customer service.

As landlords, bar owners, and venue managers are shifting gears to manage higher volumes of turnover, there is a need for tangible support and practical solutions across the sector to sustain momentum and fuel a trajectory of growth.

Naturally, our technology has evolved over the last decade, alongside the trade outlets we’ve supported through that time. We’re constantly developing in consultation with our customers - gathering insights from their daily operations to understand how we can better meet their needs. Their feedback and collaboration is critical to the development process.

When we launched SmartDispense® in 2014, our primary purpose was to add a touch of quality to an already thriving sector.

That extra touch of operational excellence to ensure the quality and consistency of a draft pour was second to none.

As the landscape has changed, it’s become clear that our system offers much more to those that use it. By its very nature, our cellar management and drinks dispense technologies reduce the burden that everyday tasks place on outlet management teams.

After 12 years of working closely with our partner venues and operators, we’ve learnt that pouring the perfect pint starts long before a tap is opened. Be it changing a keg, cleaning the lines, or optimising the cooling system, meticulous preparation behind the bar makes a difference that consumers can taste.

We’ve seen the real-world impact in action - our customers regularly report increased sales and anecdotal evidence that the punters love the change SmartDispense® creates for their draught ciders and beers. But, it’s not just the product where our technology makes a difference and the benefi ts are felt not just by consumers, but by our customers themselves as well.

We’ve elevated all aspects of our system to become far slicker and more adaptable, allowing us the flexibility to offer a bespoke setup that can be tailored to the specifi c needs of the customer and venue.

Our partners also told us they were struggling with rising energy costs, so we adapted our technology further.

Our Cellar Manager and Remote Manager offerings deliver more than a 30% reduction in cellar electricity usage. The new intelligent cooling monitoring systems are designed to maintain consistent operating temperatures, all whilst reducing energy bills for venues.

We’re proud of the impact our SmartDispense® draught dispense technology has on the day-to-day operations of our partner pubs, bars, and venues - by driving efficiencies and reducing wastage, it offers a long-term, reliable solution for operators.

Our bespoke draft solutions create a dramatic reduction in wastage - up to 18,000 pints a year for a 10-tap outlet with a three-pint pull. Figures on that scale show why our technology is invaluable to our partners. A more efficient system yields higher volumes and leads to greater sales.

As the buzz of activity returns to venues, we have an important role to play to ensure that hospitality staff continue to see higher demands as a positive opportunity. By minimising the operational burden we can allow our customers the breathing room to serve their clientele with quality and efficiency. Our sector is nothing without its people and we’re right behind them in preserving the excellent service British hospitality is famous for.

We also save invaluable time for strained hospitality staff - 156 hours per year to be exact. Our specialists go above and beyond -not only taking care of cleaning and maintenance tasks, but delivering a 52-point full-

We take care of what happens behind the bar to allow teams the chance to show-up, front-of-house, when it counts.

PLEASE MENTION CLH NEWS WHEN RESPONDING TO ADVERTISING

26

CLH DIGITAL

Issue 322

Bar and Cellar Equipment Cellartech Solutions Launches Premium Hospitality Water Service For more than a decade, Cellartech Solutions has built its reputation as a trusted technical partner to pubs, bars, restaurants, hotels and hospitality venues across the UK. Known for delivering expert cellar cooling, drinks dispense installation, maintenance and technical support services, the company is now expanding its offering with the launch of Cellartech Water – a fully managed still and sparkling water solution designed specifically for the hospitality industry.

As venues continue to face rising operating costs, increasing sustainability pressures and changing customer expectations, premium filtered water has become an important part of the modern hospitality experience. Cellartech Water has been developed to help operators provide exceptional still and sparkling water on tap while reducing their reliance on bottled water.

The service combines stylish dispense fonts, advanced filtration technology and professional installation with ongoing maintenance and support from Cellartech’s nationwide team of experienced engineers. Unlike many providers who focus solely on equipment supply, Cellartech Water is built around a managed service model, giving venues complete peace of mind.

“Hospitality operators want solutions that are reliable, cost-effective and professionally supported,” says the Cellartech team. “We recognised that many venues were looking for a premium water offering but wanted the reassurance of dealing with a company that already understands hospitality operations.”

The benefits extend beyond presentation. By switching from bottled water to a professionally managed still and sparkling water system, venues can significantly reduce storage requirements, lower delivery costs and decrease single-use plastic consumption. At the same time, guests receive high-quality chilled water presented in a way that reflects the standards of the venue.

The launch represents a natural progression for Cellartech Solutions, a company already trusted by hospitality operators for technical services that keep businesses running smoothly. The business has established itself as a specialist provider of drinks dispense systems, cellar cooling solutions, preventative maintenance programmes

Adams - The Bottled Gas Specialist Adams Gas are specialist bottled gas distributors and suppliers based in Kent. We have been distributing bottled gas throughout the UK via our large stockist network, for over 25 years.

We offer a local delivery service for bottled gas in Kent, East Sussex and South London.

Adams Gas can offer a cost-effective beer and cellar gas solutions for all small, medium and large businesses looking for a better bottled beer, pub and cellar gas services.

With our own cylinders filled at our own filling depot, you can count on us as gas suppliers to offer the right service, at the right price, when you need it. We can also offer this product on a re-seller basis to breweries, beer wholesalers and shipping companies throughout the UK. We also Supply:

and reactive technical support.

With a team of skilled engineers and years of experience working in demanding hospitality environments, Cellartech Solutions understands that reliability is essential. Whether maintaining beer dispense systems, servicing cellar cooling equipment or supporting a venue’s water system, the company’s focus remains the same – delivering dependable technical expertise backed by responsive customer service.

Cellartech Water has been designed to complement this approach. Customers benefit from a complete package that includes system design, installation, filtration management, sanitisation, maintenance and technical support. This allows operators to focus on delivering great customer experiences while Cellartech manages the technical requirements behind the scenes.

The company believes the future of hospitality water lies in combining sustainability, profitability and premium presentation. Stylish chrome and gold dispense fonts, bespoke branding options and fully managed service agreements allow venues to create a premium guest experience while improving operational efficiency.

As the hospitality sector continues to evolve, Cellartech Solutions remains committed to investing in services that help operators improve quality, reduce costs and meet changing consumer expectations.

With the launch of Cellartech Water, the company is bringing the same technical expertise, service standards and hospitality-focused approach that have made it a trusted name in drinks dispense and cellar services to an exciting new category.

For hospitality operators looking to enhance their water offering, reduce bottled water costs and work with a trusted technical partner, Cellartech Water represents a refreshing new solution.

To learn more, visit www.cellartechsolutions.com or contact the team on 01572 729364.

• Food Grade Co2 gas cylinders for Coca-Cola Frozen, Fanta Frozen, Tango Ice Blast, and Slushy Jack’s frozen drinks machines • CO2 for Glass Frosting. Food grade liquid Co2 for instantly cooling glasses Simply attach your machine to our cylinder for fast effective delivery of food grade Co2 strait into your glass!

Adams Gas have been proud bottled gas suppliers to the UK for over two decades. We endeavour to provide our customers with premium quality gas to best suit their requirements.

You can discuss your queries with us by phone on 01843 220 596 or free phone 0800 195 4445.

Alternatively, you can send an email to sales@adamsgas.co.uk or simply fill out and submit our online contact form and a member of our team will be in touch as soon as possible. We look forward to hearing from you.

The Bottled Gas Specialist www.adamsgas.co.uk

From click to delivery, we've got you covered Adams Gas offers cost-effective Cellar Gas solutions for all small, medium and large businesses looking for a better bottled beer, pub and cellar gas service.

Our own cylinders are filled at our own filling depot, providing the right service, at the right price, when you need it.

PAY A ONE OFF REFUNDABLE BOTTLE DEPOSIT AND SIMPLY PAY FOR GAS AS YOU GO.

sales@adamsgas.co.uk | 01843 220 596 | 0800 195 4445

28

CLH DIGITAL

Issue 322

Bar and Cellar Equipment

Nice Ice, Baby – Blizzard's Ice Options Are Growing!

Reliable and affordable are two words that don't often go hand in hand.

At Blizzard, however, we pride ourselves on delivering high-quality products at accessible price points, bringing professional refrigeration solutions to a wider market without compromising on performance. It's a commitment we stand behind with a comprehensive 3-year warranty across our entire refrigeration range as standard.

In recent years, expanding our ice production portfolio has been a major focus for the brand. Following the successful launch of our first ice cubers in 2024, the collection has continued to grow, now including modular cubers, integral and modular flakers, and our brand-new ice and water dispenser – providing a complete ice solution for a wide variety of hospitality and catering environments.

Better still, every Blizzard ice machine is designed with practicality in mind, featuring hygienic ABS interiors with rounded corners to make cleaning quick and straightforward. Combined with low water consumption designed to align with WRAS guidelines, the range delivers efficiency alongside performance.

BIM ICE CUBERS Whether you're looking for the perfect cube to complement a refreshing soft drink or ice that confidently says, "Trust me, I'm cold!" on a hot summer's day, the Blizzard BIM range has you covered.

Available in a variety of sizes and production capacities, the BIM range includes compact 25kg integral units that fit neatly beneath a counter, right

through to powerful 230kg modular models designed for high-demand environments. Whatever your requirements, there's a BIM ice cuber to suit your operation.

And while our higher-capacity machines are classed as modular units, we make life easier by supplying both the ice machine and storage bin as standard, helping you get up and running with minimal hassle.

BFI ICE FLAKERS A recent addition to the Blizzard portfolio, the BFI ice flaker range fills an important gap in our offering—whether that's for crafting premium cocktails, presenting fresh seafood, or displaying produce at its very best.

Producing consistently high-quality flaked ice, these versatile machines are available in both integral and modular configurations, giving operators the flexibility to choose the setup that best fits their space and operational requirements. Like the rest of the Blizzard ice range, they are designed to be easy to maintain and simple to keep hygienically clean.

BID ICE & WATER DISPENSER Let's face it—nobody likes warm water, and even "cold-ish" doesn't quite hit the mark. If it's not ice cold, it's not for us.

The BID Ice & Water Dispenser provides a simple, cost-effective answer for customer-facing environments, allowing users to dispense both chilled water and ice at the touch of a button. Finished in a sleek combination of black and stainless steel, it complements the rest of the Blizzard range and

fits seamlessly into both front-ofhouse and back-of-house settings.

Perfect for hotels, leisure facilities, staff areas, and self-service hospitality locations, the BID offers convenient refreshment while helping operators maintain a professional appearance and efficient service.

FIND THE RIGHT ICE SOLUTION From compact undercounter cubers to high-capacity modular systems, flakers, and self-service dispensing, Blizzard now offers an ice-making option for virtually every application.

With reliable performance, easy-clean hygienic interiors, low water consumption, and the reassurance of a 3-year warranty as standard, Blizzard continues to prove that professional ice production doesn't have to come with a premium price tag.

So, if you're in the market for a new ice machine and worried the cost might leave you cold, take a closer look at Blizzard's growing ice range. You may be surprised at just how affordable the right solution can be.

Contact your Blizzard distributor today to find the perfect ice machine for your business.

Visit www.blizzardequipment.com for further information.

Cellar Handling and Cask Racking Solutions Universal Dispense Systems

EASYRACK is a leading supplier of high-quality cellar handling equipment and cask racking solutions designed to improve efficiency and safety in your brewery, pub, or beverage storage facility. We provide a wide range of products, from keg handling and cask racking solutions to drop mats and more.

designs to meet your requirement and these are available in a full range of finishes and branding options.

Cellar Handling and Cask Racking Solutions We understand the unique challenges of cask racking and cellar management. That’s why we offer durable and reliable equipment to optimize your operations, including: • Cask racking systems: Maximise your cellar space and ensure safe storage of your casks with our robust racking solutions.

• Freestanding Autotilts: Insure full usage of barrel contents so nothing is wasted!

• Keg handling equipment: Effortlessly move and manage your kegs.

• Drop mats: Protect your valuable stock and minimise noise with our range of durable drop mats.

See the advert on this page or visit www.easy-rack.co.uk for further details.

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

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

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

Our range of stainless-steel taps are available in free flow or with flow control capabilities. All our taps are precision engineered using the highest quality materials and manufactured at our purpose-built engineering facility in London.

Contact us here for more information or a quotation- sales@universaldispensesystems.com

30

CLH DIGITAL

Issue 322

Outdoor Spaces Turn Underused Conservatories Into Comfortable, Profitable Spaces All Year Round For many hotels, pubs, restaurants and hospitality venues, a conservatory should be one of the most valuable spaces on site. It offers natural light, extra covers, a relaxed dining atmosphere and the potential to host guests in a more inviting setting. Yet for many operators, these rooms are often too hot in summer, too cold in winter and difficult to use consistently throughout the year.

usable conservatory can provide additional dining covers, private event space, breakfast seating, lounge areas or a more appealing setting for afternoon teas, functions and seasonal promotions. In a sector where every square metre matters, reclaiming an existing room can be a cost-effective alternative to major building work.

Installation is typically completed in just 1-2 days, helping minimise disruption to day-to-day operations. The finished ceiling creates a clean, modern look that enhances the space while maintaining the benefits of a bright, welcoming room.

CI Group helps hospitality businesses transform uncomfortable conservatories into practical, year-round spaces with its specialist conservatory insulation solution.

With energy efficiency, customer experience and revenue generation high on the agenda for hospitality businesses, improving an existing conservatory can be a smart investment.

Designed to improve thermal performance, the system helps regulate temperature by reducing heat loss during colder months and limiting heat buildup when the sun is at its strongest. The result is a more comfortable environment for guests, staff and customers, helping venues make better use of space that may currently be underperforming.

To find out how CI Group can help your venue create a more comfortable and commercially useful space, contact the team today.

Call 0800 180 4000 or visit www.ci.group

For hospitality operators, this can mean more than improved comfort. A

Weatherproof Your Beer Garden With Save On Bestselling Outdoor Tables A Commercial Gazebo From Gala Tent For pubs looking to get more out of their outdoor space this summer, Gala Tent offers a large range of high quality commercial gazebos and marquees built to handle the demands of the hospitality trade.

Based in South Yorkshire, Gala Tent has spent more than two decades manufacturing and supplying pop-up gazebos, marquees and event shelters to businesses across the UK. Its commercial range is designed for repeated use, with heavyduty aluminium and steel frames, waterproof roofs and reinforced fittings that hold up across a full season of trading.

For beer gardens, the appeal is practical. A pop-up gazebo can be set up in a matter of minutes by a couple of staff, moved around the garden as needed, and packed away or stored when the space is needed for something

else. Sizes run from compact 3m x 3m units up to larger structures that can cover seating areas, bars and stages for events.

Branding is straightforward too.

Roofs and walls can be printed with a pub's name, logo or sponsor, turning a working shelter into part of the venue's frontage and helping draw passing trade.

With UK-based manufacturing, large stock holdings and next working day delivery, Gala Tent can supply venues quickly through the busy summer months, along with replacement parts and accessories to keep structures in service year after year.

To see the full commercial range, request a quote or talk through what would suit your venue, visit galatent.co.uk or call 01709 242454.

Looking for outdoor tables for this summer and many more to come? At Trent Furniture, we’re offering fantastic discounts on some of our most popular designs for a limited time.

Our aluminium tables are a practical, stylish choice for both indoor and outdoor spaces, and right now you can enjoy 15% off across the range. Whether you choose the rectangular Rossa Aluminium Stacking Table, the Alma Square Aluminium Table or Alma Round Aluminium Table, you can expect stylish design combined with waterproof, UV light-resistant contract grade quality.

Prefer a wooden finish? The Capra Square Table and Capra Round Table are also available with 15% off. With a synthetic teak top and

sturdy aluminium base, they’re built to handle demanding outdoor hospitality settings while delivering a smart, contemporary finish. For a coordinated look, pair with the Monaco Wood Effect Stacking Chair, now with 10% off.

The Bolero Table is a smart choice for a modern, minimal look. Made from lightweight brown polypropylene, it stacks up to five high and currently has 10% off. You can also save 10% on the grey steel Venice Table, with parasol hole and complete the set with the matching Venice Side Chair and Venice Armchair which have 10% off too.

To order or find out more about our outdoor furniture offers please visit www.trentfurniture.co.uk or call us on 0116 286 4911

32

CLH DIGITAL

Issue 322

Kitchen Equipment and Fit Out

How Much Time Is Your Team Spending on Hand Polishing Cutlery and Glassware?

Ask almost any restaurant, hotel or pub operator what keeps them awake at night and there's a good chance labour costs will be near the top of the list.

Finding good staff is difficult enough. Making the best use of the team you already have is often an even bigger challenge.

One area that rarely gets much attention is the wash-up area.

At the end of service, it's common to see members of staff standing polishing cutlery or glassware by hand. It's something the hospitality industry has done for years, so most businesses simply accept it as part of the job.

But when you stop and think about it, how much time is actually being spent on polishing?

If a member of staff spends just one hour per day polishing cutlery and glasses, that's 365 hours over the course of a year. For many businesses, the figure is much higher.

Of course, presentation matters. Guests notice dirty glasses, watermarks and poorly presented cutlery. Nobody wants to compromise on standards.

The challenge is finding a way to maintain those standards without tying up valuable staff time.

This is one of the reasons professional polishing systems have become

increasingly popular across the hospitality industry.

can polish a glass in as little as five seconds.

Instead of spending time polishing by hand, staff can focus on jobs that add value to the business and improve the customer experience.

Many customers choose our all-inclusive rental option, which includes servicing, maintenance, training and support. Others prefer outright purchase. The important thing is that businesses can choose the option that works best for them.

At The Cutlery Polisher Company, we work with everyone from independent restaurants and pubs to large hotel groups, contract caterers and event venues. Despite their differences, they all tend to tell us the same thing after installing a polisher: "We wish we'd done it sooner."

The reason is rarely just about the labour saving.

It's about knowing that every knife, fork, wine glass and champagne flute is presented to the same standard every time.

Our range includes Nicem cutlery polishers capable of processing 20007000 pieces per hour, along with the Cuttlers GP360 Glass Polisher, which

This Warwick based company offers nationwide coverage for all your commercial catering needs: free site surveys, quotations and designs (CAD), quality bespoke and standard fabrications, specialist knowledge of catering ventilation systems including input air, odour reduction (carbon filtration and ESP) and sound attenuation.

Affiliated members of Constructionline and CHAS, Caterquip Ventilation have a strong hold in the marketplace often advising industry professionals on ventilation systems to a DW172 specification & BSEN:6173.

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

The management team at Fridge Seals Direct have over 30 years of experience in the refrigeration industry and have each spent many of those

How much time is your team spending hand polishing every week? And what could they be doing instead?

It's about taking pressure off the team during busy periods.

Caterquip Ventilation Ltd is proud to be celebrating their 25th Anniversary this year.

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 question is simple.

It's about consistency.

Caterquip - Specialists in Ventilation Systems

Fridge Seals Direct

The hospitality industry will always be about people.

Technology isn't there to replace them. It's there to help them work more efficiently and spend more time where they make the biggest difference: looking after guests.

To arrange a FREE On-Site Trial, contact The Cutlery Polisher Company on 01474 873 892 or info@thecutlerypolisher.co.uk or visit www.thecutlerypolisher.co.uk.

See the advert on the back cover for further information.

Projects undertaken have included Olympic Villages, Basildon Hospital, The Mitre Hotel at Hampton Court, The Truck Stop at Anglesey, The Lodge at Old Hunstanton, Colleges, Schools, Hotels, Restaurants and Public Houses. They ensure their systems are compliant with the current guidelines whilst maintaining an efficient and dynamic facility.

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

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

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

Issue 322

CLH DIGITAL

Design and Refit Need to Increase Footfall? Our Custom Made Quality Furniture Could Help!

Have you recently taken over premises, just fancy a change or need to replace your tired old fixed seating and fixtures? At Drakes, we can help you realise your dreams with our bespoke furniture design service. Every week we build new tailor-made furniture up and down the UK, working with owners to come up with design concepts for fixed seating, booths and even bars and fixtures. We can take ideas from you, or your interior designer, or we can design something ourselves, all done efficiently, with professional quality and on time within budget.

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

We have been providing bars, pubs, restaurants, cafes, clubs, and hotels with high-quality furniture and fixtures for decades. We employ over 15 joiners, upholsterers, polishers and designers who are capable of installing fixed seating and bespoke joinery, new bars and full refurbishments, or simply making stools for the front of the bar, or providing quality tables that last. Our dedicated team are either time-served officially trained craftsmen or externally based professionals.

Got you interested? We are available for a chat on 01422 839 690. If you prefer, email us at sales@askdrake.com, and of course please visit our website www.askdrake.com

Mayfair Furniture Mayfair Furniture will be celebrating 12 years this year of providing the UK’s fastest and affordable commercial furniture.

Supplying all kinds of establishments from high end hotel chains to small local takeaways.

We keep in stock a huge variety of items ready for immediate dispatch, and can fulfil a wide range of bespoke orders. We deliver to all areas of the UK, Ireland & Europe.

We are not just a supplier; we understand that from time to time hospitality and leisure establishments like to give themselves a fresh new look.

That's why not only do we supply contract 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

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

33

34

CLH DIGITAL

Issue 322

Design and Refit

Don’t Miss 20% Off Bestselling Stackable Chairs Here at Trent Furniture we’re offering a fantastic 20% off many of our most popular stackable chairs, meaning there’s no reason not to be sitting comfortably this summer!

Available in nine eye catching colours including orange, black, red and blue, the Bella Chair exudes classic European café cool, making it a firm favourite in venues across the country. You can save on both the classic design or add a padded seat to offer extra comfort for your customers.

Alternatively choose from the four attractive wood finishes of the York Crossback Stacking Chair to complement the interior of any café, bar or restaurant.

When it comes to the ultimate in easy stackability for events and overflow seating, opt for the

Harrow Steel Stacking Chair or the Oxford Steel Stacking Chair, both of which are available in gold, silver or black frames, in a huge choice of upholstery options. Or get the party started in style with the chic Chiavari Stacking Chair, complete with upholstered seat pad and a choice of limewash, gold or silver frames, making it the perfect choice for weddings, banquets and balls.

To find out more about all the great offers currently available across our bestselling chairs, call us on 0116 286 4911 or email sales@trentfurniture.co.uk.

Café Culture - Pavement Profit We create appealing and comfortable outdoor seating areas for your clients supplying everything required including:• planters with real or faux plants • cafe banners and restaurant screens • lighting • heating • classic neon signage • parasols installed and repaired • lenticular bladed roofed shelters • tables and chairs

Our hardy planters are built to order using rot proof artificial wood planks. This unique material is not only completely waterproof but is formed from UK factory waste plastics and materials that would otherwise have gone into landfill.

They will last you countless years and are a genuine recyled investment.

From our workshops in Kent we deliver UK wide and are happy to visit and survey your site to to discuss your needs and prepare a drawing and quotation outlining what could be done, all within your available budgets.

We firmly believe the better you look on the outside, the more customers will come to the inside so contact us on 01733 559437 or sales@cafeculture.biz

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 322

CLH DIGITAL

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.

✓ FREE UK Delivery – Reliable weekly deliveries for your convenience ✓ Competitive Prices – Exceptional quality without the premium price tag Our zip & link beds offer ultimate fl exibility, allowing rooms to convert from twin to double in minutes—perfect for hotels As specialist UK manufacturcatering to varied guest needs. ers, we take pride in delivering high-quality, durable, From luxury hotel mattresses to budget-friendly and comfortable beds that meet strict UK & EU fi options, we cater to all types of commercial accomre safety regulations (BS 7177:2008 – Crib 5), ensur- modation. ing your guests sleep safely and soundly.

Join thousands of satisfi ed customers across the Why Choose HotelContractBeds?

UK who trust HotelContractBeds for unmatched quality, comfort, and service. ✓ Premium Quality Beds & Mattresses – Zip & Link, Divan, Bed Bases & More… ✓ No Minimum Order Value – Whether you need one bed or a whole hotel’s worth

Ready to upgrade your guest experience? Visit HotelContractBeds.co.uk today or call us (01234 834693) to discuss your requirements!

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

35

36

CLH DIGITAL

Issue 322

Property and Professional

Don’t Let World Cup Demand Catch Your Pub Short Pub bookings for England’s World Cup kick-off are already surging.

reviewed by a real person, which means we look beyond a flat spreadsheet and consider what is actually happening in your business.

New data from hospitality technology provider Zonal shows bookings to watch England’s first game in the pub are up 293% compared with the same date last year. Across hospitality venues overall, match bookings are up 98%.

Speed matters too.

Capify can get you funding the same day or within 24 hours, subject to approval. So when bookings rise, demand spikes and the opportunity is there, you do not have to sit and wait while the moment passes.

And if previous tournaments are anything to go by, this could be a huge trading moment for pubs, bars and hospitality businesses across the UK. Analysis from Euro 2024 showed England group games delivered a 42% year-on-year sales uplift, with UKHospitality predicting a similar boost during this World Cup.

The World Cup could be one of the biggest hospitality opportunities of the year. The pubs and venues that benefit most will be the ones that are ready before the rush arrives.

Ready with the stock.

That is great news.

Ready with the staff.

But only if your business is ready for it.

More customers means more opportunity, but it also means more pressure. More stock behind the bar. More food in the kitchen. More staff on shift. More supplier invoices to cover. More cash tied up before the takings come in.

People think business finance is just about needing money. Sometimes it is about timing. You have money coming in, but you need to move before it lands. Or you can see the opportunity in front of you, but you cannot afford to wait for traditional funding.

That is where Capify can help.

We provide fast, flexible business funding for UK hospitality businesses that need to act quickly. Whether you need to buy extra stock, prepare your beer garden, bring in temporary staff, upgrade equipment, cover supplier costs or give yourself more breathing room through a busy trading period, we look at the real situation behind the application.

And if you have been rejected elsewhere, that does not mean the conversation is over.

We work with business owners who have been turned away by other lenders. Poor credit does not have to be a problem. Every application is

Ready with the space.

Ready with the cash flow to make the most of it.

Because business pressure is not always a sign that something has gone wrong. Sometimes it is a sign that something is about to go very right.

If your hospitality business needs funding to make the most of the World Cup surge, Capify could help you move now.

Apply today at capify.co.uk and see how much your business could access.

See the advert on page 13 for further details.

Grant Funding Available To Help Pubs Add New Services and Activities Pub is The Hub may be able to offer grants of up to £6,000 to publicans in rural, remote, or deprived areas, who want to offer additional services and/or activities in their pubs to help local communities.

Pub is The Hub chief executive John Longden OBE said: “In isolated rural and deprived areas, adding a service such as a village store, community café or running activities such as craft workshops or theatre at the local pub can be a great way to support people living locally.”

These can include a range of services from community cafes, village stores, and allotments, to activities such as theatre and craft workshops, to help bring people together to combat social isolation and loneliness.

Publican Rhiannon Metters of The Halfway, Tal-Y-Coed, Wales has opened a village store and a marquee events space with help from Pub is The Hub.

The not-for-profit organisation, founded by HM King Charles III when he was Prince of Wales, offers independent specialist advice to publicans and their communities on service diversification and activities, so they can provide viable local services at the heart of their communities.

“We are situated in an isolated rural community with the pub being the hub of the area. It is so important that we support local people ensuring they do not feel isolated and alone. With the nearest supermarket being 20 mins away the village store here in this isolated rural area is such a support to people in the local community,” she said.

Pub is The Hub recently revealed it will be helping and advising more pubs to diversify their local services and activities after receiving access to Government funding.

The Department for Business and Trade has committed £440,000 to help Pub is The Hub deliver over 40 projects including village stores, community cafes, allotments and play areas in pubs across the country.

As well as helping the publicans to engage further with their local community, projects can also add social value to an area. For every £1 spent on a new project through the Pub is The Hub, £8.28 of social value is created.

Finding Your Perfect Hospitality Investment For over three decades, Stonesmith has established itself as the South West's premier business transfer agent, specialising in the sale of licensed, hospitality, and catering businesses throughout Devon, Cornwall, Somerset, and Dorset. Whether you're an aspiring publican seeking your first freehold pub, an experienced hotelier looking to expand your portfolio, or an entrepreneur wanting to enter the thriving restaurant sector, Stonesmith's unrivalled local expertise makes them the natural choice for navigating the Westcountry's dynamic hospitality market.

THE WEST COUNTRY SPECIALISTS

SOMERSET/DORSET BORDERS

EXMOOR NATIONAL PARK

DARTMOUTH, DEVON

Quality Free Of Tie Village Pub

Stunning Free Of Tie Village Inn

Unique Creperie & Wine Bar/Cafe

3 Letting Rooms & 2 Bed Owner’s

Lovely Bar & Restaurant Areas 116+

Easy To Run With Low Overheads

Bar & Dining Areas 80, Gardens 50+

10 Quality Ensuite Letting Rooms

Profitable Business With Potential

Extremely Well Fitted & Equipped

3 Bed Owners and a 1 Bed Cottage

Full Handover & Training Available

Private Landlord & Sensible Rent

Outbuildings & Car Park 20+

Cosy 14 Covers, Servery & Kitchen

LH £25,000

4883

LH £40,000

4877

LH £45,000

DEVON VILLAGE

EXETER CITY CENTRE

SOUTH WEST TOWN

Profitable Fish & Chip Shop

Extremely Profitable Pub & Hotel

Bar & Dining Areas 72+, Kitchens

Close To College & University

Successful High Turnover Business

3/4 Quality Letting Rooms

Fully Fitted & Equipped

Spacious Trade Areas (130+)

Owners 2/3 Bed Accommodation

Easy Hours, Favourable Overheads

12 Ensuite Letting Bedrooms

Impressive Turnover & Profits

4875

Genuine Potential

LH £99,950

LH £335,000

Answer: because we can help your business to succeed.

With over 30 years of industry experience in the Hospitality sector, The Bowden Group’s Managing Consultant David Hunter will work with you to address the fol-

4886

lowing elements: DORSET VILLAGE

TAUNTON, SOMERSET

DEVON/CORNWALL BORDER

Popular Town Centre Bistro

Immaculate Detached Guest House

Village Inn With 6 Letting Rooms

2 Bedroom Apartment

5 Attractive Ensuite Letting Rooms

Bar & Dining Areas 70, Gardens 100+

Strong Turnover & Profits

2 Bedroom Owners Accommodation

4/5 Bedroom Owner’s Accommodation

Trading Just 5 Evenings A Week

Gardens, Car Park & Garages

Stunning Sought After Dorset Village

Bar & Dining Areas For 60+

Impressive Lifestyle Home & Income

High Turnover Award Winning Business

FH £550,000

FH £625,000

LH £60,000

2190

THINKING OF SELLING? CALL FOR A FREE VALUATION

6021

Thinking of selling or buying? Visit www.stonesmith.co.uk

Why Use a Specialist Hospitality Consultant?

Renowned & Popular Business

2193

Choosing Stonesmith means partnering with specialists who genuinely understand the hospitality sector's nuances—from licensing requirements and valuation complexities to the seasonal dynamics that define Westcountry trade.

2183

Immaculate Devon Village Inn

LH £7,500

The team at Stonesmith understands that no two hospitality businesses are alike. From traditional country pubs and coastal hotels to contemporary restaurants and boutique guest houses, each property

presents unique opportunities and challenges. Their approach centers on listening to clients' individual needs and crafting bespoke marketing strategies that align with specific objectives. This personalized service, combined with their deep knowledge of the regional market, ensures that both buyers and sellers receive guidance tailored precisely to their circumstances.

4866

01392 201262 www.stonesmith.co.uk

Profitability, Operational Strategy, Staff Management, Marketing and The Future of your business.

Our experts will analyse your entire operation and also its key operating figures if they are available. We then help you to identify strategies to manage costs and overheads associated with the core Profitability of running a Hospitality business.

The largest overhead, even higher than Cost of Sales, is the Labour cost, so, with detailed analysis of your wages and being able to understand ‘’the way

your business actually works’’ we can ensure that you are maximising the labour usage in your business.

Budgeting, Forecasting, Menu Management, Stock Controls, Purchasing, and controlling Variable Costs are just a few of the other areas that David Hunter, your Restaurant Consultant, will work on with you, and improve with you.

Managing people brings with it a whole set of new skills that are now needed more than ever. From ‘’Managing the Managers’’ through to Service and Kitchen staff, your team needs careful and skilful Management, Motivation, guidance and Development.

If your business is actually struggling, or if you just feel that it could be doing some things better, give David Hunter a quick call on 07831 407984 to arrange a ‘’Free of Charge’’ initial consultation (please quote CLH Offer), when David will discuss with you what could be achieved if you ask us to work with you.

THE WEST COUNTRY SPECIALISTS

!

D L

!

D L

SO

!

D L

SO

TELSTAR HOTEL EXETER, DEVON

!

D L

SO

TAYLORS RESTAURANT TAVISTOCK, DEVON

OLD INN NR WINCANTON, SOMERSET

!

D A SMALL SELECTION L O S OF THE BUSINESSES SOLD BY STONESMITH

SO

HEAVY TREE CAFE EXETER, DEVON

!

D L

SO

BLOCK CAFE TAUNTON, SOMERSET

Call us for a free valuation if you are thinking about selling your business.

!

D L

!

D L

SO

SO

SLOPING DECK RESTAURANT DARTMOUTH, DEVON

THINKING OF SELLING? CALL FOR A FREE VALUATION

MUDDIFORD INN NR BARNSTAPLE, DEVON

ORCHARD INN NR FROME, SOMERSET

01392 201262 www.stonesmith.co.uk