CLH Digital - Issue #323

THE LEADING PUBLICATION FOR THE HOSPITALITY SECTOR & LICENSED TRADE Issue 323

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Pubs to Stay Open Until 5am for England vs Mexico Game

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Pubs and bars will be able to stay open until 5am on Monday morning so England fans can come together to watch the World Cup last-16 match against Mexico.

In a boost for pubs, bars and football fans across the country, alcohol licensing hours will be extended for Sunday night’s match which kicks off at 1am.

This change removes the need for individual premises in England and Wales to apply for extended hours, delivering a welcome boost to the hospitality sector.

Current laws meant venues could only extend hours until 2am for any fixtures that start by 10pm.

(CONTINUED ON PAGE 3...)

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Issue 323

Editor's Viewpoint

Welcome to the latest issue of CLH News

the profit aren't there, neither is the wage increase.

EXTRA TIME FOR But the combination of all of the above has really put the PUBS, EXTRA HOPE sector in a parlous position.

That said, credit where it's due.

FOR HOSPITALITY Prime Minister Sir Keir Starmer acted swiftly to confirm Well, no surprises on my topic today! The World Cup.

EDITOR

Harry Kane's performance has been nothing short of magnificent — his brace against DR Congo, including that unstoppable 86th-minute winner, made him the first England player to score twice in a World Cup knockout game since Gary Lineker against Cameroon in 1990.

Peter Adams

And a big shout out to Anthony Gordon, who came off the bench to make a massive impact, setting up Kane's equaliser with a superb cross.

It's exactly the kind of impact substitute contribution that wins tournaments.

But aside from our progress in the competition, the big winner closer to home is the on-trade.

Pubs, bars and other venues are enjoying an absolute boon, and deservedly so after some genuinely tough times.

I have to say, big shout out to the Government on this one too — and regular readers will know that doesn't come easily to me. I've been highly critical of policy on VAT, business rates, National Insurance Contributions and, yes, the National Minimum Wage.

That criticism can draw fire, but the truth remains simple: a business can only pay what it can afford, not what a government policy dictates.

In my time in hospitality, we moved onwards and upwards, and I recognised then, as I do now, that if the turnover and

pubs across England and Wales can stay open until 5am on Monday morning, so fans don't have to choose between their pint and the final whistle of England's last-16 tie against Mexico.

Kick-off at the Azteca Stadium is 1am UK time, and with extra time and penalties a possibility, that 5am cut-off is a genuinely welcome and pragmatic call — and one UKHospitality and the British Beer and Pub Association were quick to applaud.

As reported elsewhere in this issue, England's victory over DR Congo delivered another major boost for the sector, with supporters leaving work early to pile into pubs. At 4pm on the day of the match, spending was 174% higher than the same time the previous Wednesday, peaking at 4:50pm — just ten minutes before kick-off — at 274% above normal levels.

Spending across the day finished 45% higher than a typical Wednesday.

Add to that the 2026 World Cup Spending Report from VoucherCodes.co.uk, which forecasts fans will spend £383.9m with retailers and a further £120.7m in hospitality venues across the remaining eight games of the tournament.

An impressive 18.7m people are expected to tune into this next knockout round, with 95% (17.7m) watching from home — which only underlines what a prize catching even a fraction of that audience represents for our pubs and bars.

There's cause for cautious optimism on the policy front too.

Incoming Prime Minister Andy Burnham, who has worked closely with sector-leading figures in Manchester, has pledged to reform the taxes impacting Britain's pubs and high streets, suggesting he could look at reducing business rates for pubs and "prioritise the businesses that bring people together."

I say cautious optimism because the first rule of politics school is never be definitive — use terms like "re-examine" and "will look at" — but I have a feeling on this one he'll make good on it.

It has been obvious to anyone but the incumbent Chancellor that high taxation is devastating this sector, and the country is weary of politicians promising one thing and delivering the opposite.

I do hope Burnham is taking note of the #VATsTheProblem campaign, which at the time of writing has passed 250,000 signatures — far too many to be ignored.

If he's serious about backing hospitality, cutting VAT in line with our European neighbours, and making us properly competitive with them, would be the clearest possible signal of intent.

One more cause for celebration this week: three riverside pubs at Strand-on-the-Green in Chiswick have scored a victory (no pun intended) against the bureaucrats at Hounslow Council.

The Bull's Head, The City Barge and The Bell & Crown had been ordered to clear their outdoor tables and chairs from the towpath after a licence renewal application at one of the pubs prompted the council to review the street's arrangements — revealing that none of the three held the pavement licences required under the Highways Act, despite the seating having been a fixture there for decades.

Following a vocal backlash from landlords and regulars, the council agreed to let the furniture stay in place while formal applications are processed. Common sense has prevailed, with the council acknowledging "the important role that riverside pubs play in the local community."

Here's to an England victory on Monday morning!

I can always be contacted at edit@catererlicensee.com

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Pubs to Stay Open Until 5am for England vs Mexico Game (CONTINUED FROM FRONT COVER) While the Home Office previously granted pubs special dispensation to extend licensing hour for the tournament, the late-night Mexico clash had not qualified.

LEGISLATIVE POWER That meant landlords had to submit a 'Temporary Event Notice' to their local council to remain open until 3:30am, in case the match goes into extra-time or “the dreaded” penalties.

Some venues had their applications rejected because they failed to submit them within the 'five-working days' window – resulting in a potential massive blow to both England fans seeking to watch the game and for pubs hoping to capitalise on the massive sales boost.

The Home Secretary has the legislative power to extend licensing hours on occasions of “exceptional international, national or local significance”. This follows extensions already granted for England’s knockout games that kicked off up until 22.00.

HARRY KANE Liberal Democrat MP Max Wilkinson asked in the House of Commons following England’s victory over Democratic Republic of Congo if the government would consider extending licensing laws on Sunday for the fixture, but Business Minister Kate Dearden said this would not happen.

After paying tribute to England captain Harry Kane’s performance against DR Congo, Dearden said: “Pubs can stay open for an extra two to three hours depending on how late the match starts, so pubs can still open as the game finishes.

“Regarding Sunday, unfortunately, that doesn’t apply with the 1am start but going forwards we are absolutely backing our pubs so people can watch and support our lads, and it’s coming home hopefully.”

ACTED SWIFTLY However, outgoing Prime Minister Starmer acted swiftly and clarified

that pubs would be allowed to stay open longer saying: “Football might be coming home but we’re making sure fans don’t have to.

memorable occasion for England on the pitch, but also a much-needed boost for our hospitality sector and the communities it serves.”

“Pubs staying open till the final whistle is good news for supporters and good news for the pubs and venues that bring our communities together.

PUBS “BEST PLACE”

“The whole country will be backing the team. Come on England!”

Emma McClarkin, CEO of the British Beer and Pub Association, said: “Pubs and fans will be over the moon about this decision, because we all know the best place to watch the match is down the local.

Communities Secretary Steve Reed has written to council leaders informing them of these changes, and thanking them for playing their part in approving Temporary Event Notices throughout the tournament – ensuring supporters can properly roar on the Three Lions down the pub.

“This tournament is hugely important for our sector, so we’re delighted the government listened to our concerns and acted so quickly. Now we can carry on being the home of live sport and welcoming fans through the door.”

Taking to social media he said: “ So many England fans are looking forward to cheering on our team in the World Cup, on Sunday night into Monday morning but the pubs weren’t able to be open so we’ve just changed the rules so you can have extensions in pub licenses until 5 am on Monday mornings, that means you can get out there and cheer on England to glory in the World Cup enjoying a pint right through the night”.

WORLD CUP MARCH

"FANTASTIC NEWS"

SECURE YOUR SPOT

Michael Kill, CEO of the Night Time Industries Association (NTIA), said: “This is fantastic news and will be hugely welcomed by operators.

The government has listened to the overwhelming public support for England and recognised the challenges facing pubs and licensed premises across the country.

Andrew Gallagher, brand and marketing director at Greene King, said: “We’re delighted to have been granted permission to stay open late as England progress through the tournament.

“This pragmatic approach allows venues to focus on what matters most – bringing communities together to support the national team.

Major sporting occasions like this deliver a significant boost to hospitality businesses while creating an atmosphere that unites the country.

Kate Nicholls, Chair of UKHospitality, said: “England’s march towards World Cup glory is something millions of fans want to support.

“This very welcome announcement from the government allows those that want to enjoy the game in pubs and other hospitality venues to get together to cheer on our Three Lions.”

“There’s nothing quite like the atmosphere in our pubs and it gives fans the chance to come together, soak up the occasion and hopefully celebrate!

“We know this will be a popular match, so urge guests to secure their spot as soon as possible.”

Should Thomas Tuchel's team beat Mexico at the Estadio Azteca, they “As England heads into one of the biggest games of the tournament, let’s get behind the team, support our local venues, and give the country would play their quarterfinal against either Brazil or Norway at 10 p.m. something positive to celebrate. We hope this weekend marks not only a BST.

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Issue 323

What Does Pubs Staying Open Until 5am Mean For Employers & Staff?

With England set to play Mexico this Monday at 1am, and pubs staying open until 5am, employers around the country are wondering what this means for them.

employees know that this is likely a once off, with the other games (should we progress) falling at the much more sociable times of 8pm and 10pm BST.

Kate Palmer, Chief Operating Officer at leading employment law specialist Peninsula (www.peninsulagroupglobal.com), says: “The later closing time for the England match is a huge boost for the hospitality industry and is an exciting time for local businesses.

“It’s now a rush to make sure that this is operationally feasible; staffing is going to be the main issue. Local authorities across England having the power to determine opening and closing times, so some businesses could see themselves being open for 7 hours longer than they normally would on a Sunday night/ Monday morning.

“Being open for longer means needing staff. Whether extending shifts or having the full team working on the night, employers need to be aware that they can’t require employees to work additional hours unless it’s in the contract.

“If you’re met with hesitancy, offer an incentive like extra pay or time off. Let

“Employers will also need to consider working time limits, or the maximum working hours in the day. So, if employees have been working earlier in the day, they will need to finish at an appropriate time and have the appropriate rest break before working the next day. You could consider opening later than usual to accommodate for the later finish; and make sure that all employees are taking appropriate rest breaks. Check in on them regularly during their shift too. The body clock doesn’t always keep up with short notice shift changes.

“Looking forward, employers should look at reviewing contracts to build in the flexibility, to avoid any potential future staffing issues for one off events like this. If an employee’s contract doesn’t say that some additional overtime would be necessary, then they are not legally obligated to work extra hours.

“Football may well be coming home and make sure your staff get home, safely too. While you’re not legally obligated to, you could consider organising, and paying for, taxis home for your employees after the long shift.

Restaurants Against Hunger Returns with Aim to Break £5m Milestone Action Against Hunger is calling on restaurants across the UK to join Restaurants Against Hunger for its 2026 campaign, marking a milestone 15th year with an ambitious goal of pushing the campaign’s lifetime total past £5m to tackle life-threatening hunger.

Between September 1st and October 31st 2026, participating restaurants invite diners to add just £1 to their bill. That single £1 funds a day’s supply of ready-to-use therapeutic food, an evidencebased treatment for severe acute malnutrition in children under five, with recovery possible in around 42 days when treatment is sustained.

Since its launch in 2011, Restaurants Against Hunger has united chefs, restaurants, and diners in a shared mission to tackle lifethreatening hunger. Together, partners across the food and hospitality industry have now raised more than £ 4.6 million to sup-

port Action Against Hunger’s life-saving programmes worldwide.

In 2025, partners included Hawksmoor, The Pig, Fallow, Roe & Fowl, Azumi Restaurant Group, Hakkasan Group Super 8 Restaurants, and others who went above and beyond.

Will Morgan-Macleod, director of fundraising and communications at Action Against Hunger UK, said: “Restaurants Against Hunger has shown what the hospitality industry can achieve when it acts together.

“Every restaurant that joins us, whether a single venue or a national group, adds real momentum to our work tackling lifethreatening hunger and malnutrition. As we mark our 15th year, we would love to welcome new partners to the table.”

Further details on how to take part can be found here.

Cask Ale Week 2026 Dates Announced as Industry Prepares to Celebrate Britain’s National Drink Dates have been confirmed for this year’s Cask Ale Week, the annual nationwide celebration of Britain’s national drink, with around 10,000 pubs, bars and brewery taps set to take part.

Cask also continues to offer strong value relative to its share of the market: while accounting for 8.1% of draught beer sales by volume, it represents just 7.4% by value, reinforcing its position as one of the more competitively priced options on the bar.

Running from 17th to 27th September, the campaign will see venues across the country offering extended cask ale ranges, free tasters, brewery tours and themed events, including pub quizzes testing customers’ cask ale knowledge.

The category performs particularly well in food-led pubs, where cask ale accounts for 12.5% of beer spend – equivalent to £1 in every £8 – compared with £1 in every £13 spent on beer across the wider pub sector.

Organisers estimate that brewers and publicans will give away a million free tasters of beer over the course of the fortnight, with further event details expected to be announced closer to the time.

Research also points to a generational shift in cask ale’s appeal, with younger drinkers increasingly gravitating towards the same brands and styles favoured by their fathers and grandfathers, alongside continued strong support for well-established regional favourites.

The campaign comes as new figures underline cask ale’s strong value credentials for both operators and consumers. The average price of a pint of cask beer currently stands at £4.54, compared with an overall average of £4.97 across all draught beer styles.

With Cask Ale Week set to once again showcase the breadth and quality of Britain’s cask beer offering, operators are being encouraged to get involved and make the most of the campaign to drive footfall and trial during the celebration period.

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

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Hospitality VAT Petition Passed 250,000 as Campaign Officially Launches The #VATsTheProblem petition, which was officially launched to consumers on July 1 and spearheaded by chef Tom Kerridge has surpassed a quarter of a million signatures following a massive consumer push, and now stands at 256,000.

becomes for ministers to look the other way.

Tom Kerridge said, “Let’s take the incredible momentum we’ve already built and get our pubs, restaurants, cafes, hotels and many more decked out in #VATsTheProblem branding, to make sure consumers understand and are fully behind us.”

Chef Tom Kerridge is spearheading campaign which has united hospitality businesses and teams, high-profile chefs, and sector trade bodies and organisations.

The campaign has launched an online shop, with campaign assets available for operators to download, print and use in venue to encourage consumers to sign the petition to back 10% hospitality VAT.

The campaign’s single ask is for the Government to cut hospitality VAT to 10%, in line with Europe.

The campaign’s organisers are targeting 1 million signatures to build an unanswerable case for Government action.

Yesterday the campaign moved into its consumer-facing phase, with businesses across the country encouraged to display #VATsTheProblem branding and ask customers to sign directly.

That means the next phase depends on operators. Venues, staff, and customers all need to get behind this together. The more visible the campaign becomes inside pubs, restaurants, hotels, and cafes, the harder it

The shop includes free-to-download files that operators can print themselves, as well as versions with print bleeds that be sent by a venue to their normal print provider.

The selection of campaign assets will continue to be expanded over the coming weeks, including the ability to purchase already printed materials at cost price to be posted to your venue ready-to-use.

The shop can be viewed here.

Mixed Weather Brings Soft Start To June For Drinks Sales NIQ’s exclusive Daily Drinks Tracker, powered by CGA intelligence, shows sales in the week to Saturday 6 June were 1.5% down on the equivalent period in 2025.

Over the following week to Saturday 13 June, the gap widened to leave trading 5.1% behind last year.

It is a disappointing reversal to a better fortnight in the second half of May, when sales finished just ahead year-on-year. The Daily Drinks Tracker has now recorded negative growth in 15 of the first 23 weeks of 2026. It leaves pubs, bars and suppliers pinning hopes on brighter weather and a boost from the men’s football World Cup in the rest of June and July.

Sales in the first week of June trended in line with the weather, with bursts of sunshine in some places boosting daily takings before cooler and wetter weather moved in to dampen footfall. The periods of higher temperatures made it a good week for soft drinks, with sales up 3.0% year-on-year, and a reasonable one for cider (up 0.9%) and beer (down 0.2%)

as consumers sought refreshment.

The second week of the month was impacted by tough comparisons with a sunny mid-June in 2025. This hampered sales of beer (down 3.1%), cider (down 9.4%) and soft drinks (down 5.0%).

It was a much more negative fortnight for spirits (down by 8.7% and 9.7%) and wine (down by 4.7% and 6.3%). However, the week finished on a better note, with interest in Scotland’s first World Cup fixture helping to keep sales virtually level year-on-year on Saturday 13 June.

Rachel Weller, NIQ powered by CGA’s commercial lead, UK & Ireland, said: “The first half of June continues the pattern of a flat 2026 for pubs, bars and suppliers. It’s yet another reminder of how drinks sales are very closely pegged to the weather, and while there have been sunny patches the conditions have worked against operators in many parts of the country over the Spring and Summer. Pubs and bars with TV screens will now be looking forward to a big upswing in footfall from the World Cup”

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Issue 323

Leadership is Dead. Long Live Influence

By Dr Ivana Nobilo, Executive Academic Dean at Les Roches (www.lesroches.edu) There is a question I have started asking every senior leader I work with. Not in a provocative way, though it tends to land that way. In a diagnostic way. Because the answer tells me almost everything I need to know about how they lead, and whether the organisation they run will still be performing in five years.

THE YIN YANG OF LEADERSHIP

The question is this: if you lost your title tomorrow, would anyone still follow you?

They are rigorous and warm. They maintain standards and create space for improvisation. They are strategically certain and genuinely curious. They lead from the front when the moment demands it, and they disappear into the background when their people need to own the outcome. They know when to be the loudest voice in the room and they know, equally, when being the loudest voice is precisely the wrong move.

Most people pause. Some laugh. A few look genuinely unsettled. And that unsettlement, I have come to believe, is the most important signal in leadership development today.

Because what the question surfaces is the gap, often enormous, rarely acknowledged, between authority and influence. Between the power that comes with a position and the power that lives in a person. Between the leader who is followed because they hold the chair, and the leader who is followed because people genuinely want to go where they are going.

At Les Roches, where we prepare future leaders of the experience economy, this distinction between authority and influence is no longer theoretical – it shapes how we teach leadership. This gap is not new.

But it has never mattered more than it does right now.

And in the experience economy where the product is a feeling, and feelings are created by people, and people follow leaders, closing it is not a philosophical nicety. It is a strategic imperative.

THE AUTHORITY TRAP

The leaders I have seen do this most effectively across hospitality, sports, education and luxury, share a quality that I have come to think of as Yin Yang leadership. Not as a philosophical metaphor but as an operational description of what they actually do.

They hold opposites simultaneously, and they move between them fluidly.

This is the core competency of leadership in the experience economy. Not one side of the equation. Both.

At the same time. In real situations, under real pressure, in front of real people.

Most leadership development programmes teach one half. They build either the rigour or the warmth. Either the strategic authority or the human presence. They do not teach the tension between them, or the intelligence required to navigate it. They produce leaders who are very good at one mode and brittle in the other.

And then those leaders wonder why the experience they designed is not the experience their guests receive.

FROM HERO TO HOST There is a deeper shift happening here that the industry has not yet fully reckoned with.

The leadership archetype that dominated the 20th century was the hero: the visionary, the decisive authority, the person at the top of the hierarchy whose individual brilliance carried the organisation. This model produced some extraordinary results, and it also produced cult-of-personality cultures, innovation deserts, and organisations so dependent on one person’s judgement that they could not function when that person was not in the room.

The leadership archetype that the experience economy actually needs is the host.

For most of the 20th century, leadership in hospitality, luxury and service industries was built on a relatively simple model: hierarchy, standards, compliance. The general manager set the tone. The department heads enforced it. The staff delivered it. Accountability flowed downward. Authority flowed from the title.

The host does not dominate. The host creates conditions. The host designs environments where other people can do their best work, contribute their full selves, and deliver experiences that no script could have anticipated. The host holds the vision clearly while remaining genuinely open to how others will bring it to life. The host’s success is measured not by their own brilliance but by the brilliance they enable in others.

This model worked for a world where the experience economy did not yet exist. Where guests expected consistency, not connection. Where the measure of a great hotel was whether the towels were folded and the wake-up call arrived on time. Where staff were trained to a standard and measured against it.

This approach is also deeply rooted in a Swiss tradition of excellence, where precision and human quality of service go hand in hand.

That world is gone. And the leadership model built for it is producing precisely the failures that are costing the industry its most precious asset: the unrepeatable human moment.

The experience economy does not reward compliance. It rewards presence. It rewards the junior concierge who, without a script and without a supervisor watching, does something unexpected and deeply personal for a guest who will remember it for 20 years. It rewards the team that, in the middle of a crisis like a wedding delayed by weather or a VIP arrival gone wrong, improvises brilliantly rather than freezing for instructions.

You cannot generate that with authority. You can only generate it with influence.

WHAT INFLUENCE ACTUALLY IS There is a lot of confused thinking about influence in leadership literature. It is often treated as a soft skill, something charming or charismatic leaders have, and serious operational leaders do not need.

This is exactly backwards.

Influence is not charm. It is not likeability, though those things help. Influence is the capacity to move people, to change how they think, what they prioritise, how they act, without needing the formal power to compel them. It is the difference between a leader people follow because they have to and a leader people follow because they want to.

In practice, influence is built on three things: clarity of conviction, consistency of behaviour, and genuine investment in the people around you. You need to stand for something that is actually worth following. You need to demonstrate that conviction under pressure, not just in speeches. And you need to care enough about your people, their growth, their capacity, that they experience your leadership as something done with them, not to them.

This is not complicated. It is, however, hard. Particularly for leaders who built their careers in organisations that rewarded authority over influence, compliance over conviction, and hierarchy over human investment.

This is not a lesser form of leadership. It is a harder one. It requires ego management at a level most leadership training never addresses. It requires a willingness to be powerful without needing to be seen as powerful and to lead without being the loudest in the room.

But it is the form of leadership that will define the next decade of the experience economy.

The organisations that make this transition, from hero culture to host culture, will build the kind of human experiences that generate the loyalty, advocacy and premium pricing that no marketing budget can manufacture. The ones that do not will keep mistaking volume for authority and wondering why their guests keep leaving for somewhere that made them feel something.

THE QUESTION, REVISITED So: if you’d lost your title tomorrow, would anyone still follow you?

The leaders who answer yes confidently, and not because of their personal brand or their network, but because they have genuinely built something in the people around them are the ones already operating in the mode the experience economy requires.

The ones who are not sure are not failing. They are at exactly the right starting point. For the next generation of leaders we work with, this is not an abstract concept, but a capability they must develop from the very start of their careers.

Because the work of building influence, real influence not the performed kind, begins with precisely this kind of honest reckoning. It begins with knowing the difference between the power you were given and the power you have earned. And it continues, every day, in the small decisions that no one notices until they notice everything: how you handle the difficult conversation, how you respond to failure, how you treat the person at the bottom of the hierarchy when no one important is watching.

That is where leadership lives. Not in the title. Never in the title.

Michel Roux Leads London Culinary Journey For The Langham Langham Hospitality Group (LHG) has named Michel Roux, one of the world’s most renowned chefs, as the latest Langham Luminary for The Langham Hotels & Resorts’ (The Langham’s) global campaign, “Your Story. Our Legacy”. The latest chapter sees Roux reflect on his family’s enduring connection to The Langham as he leads a personal culinary exploration through London, the city that has defined much of his career and continues to nurture his craft.

“Michel Roux’s passion for food, dedication to culinary craft and long-standing relationship with The Langham make him a natural addition to our Langham Luminaries lineup,” LHG Chief Executive Officer Bob van den Oord said. “His story is one of curiosity, discovery and a deep appreciation for people and place – qualities that align closely with the values of our flagship brand.”

Born into a legendary culinary family, Roux has dedicated his life to gastronomy. For over three decades, he led his family’s acclaimed restaurant, Le Gavroche, upholding its legacy as the first restaurant in the UK to achieve the triple distinction of one, two, and three Michelin stars.

He is also a familiar face to audiences worldwide, fronting much-loved television programmes including Kitchen Impossible, Michel Roux’s French Country Cooking and Five Star Kitchen: Britain’s Next Great Chef. Roux has brought that same exacting standard, warmth and personality to The Langham, London, where his decade-long consultancy has been instrumental in shaping the hotel’s culinary identity, from

restaurant concepts and in-room dining to its signature Afternoon Tea. Roux continually strives to deliver a dining experience that is refined and elegant yet approachable, marrying classical French technique with exceptional British ingredients. “Comfort food for me is something that’s been lovingly cooked. And it doesn’t have to be fanciful. That’s what I want to transmit in my food, especially at The Wigmore,” he said.

London’s exceptional food scene remains a constant source of inspiration for Roux, particularly in his South London neighbourhood, where he is drawn to its character, green spaces and sense of ease. In his campaign film, he brings viewers along to some of his favourite local addresses, such as Trinity, the Michelin-starred restaurant just a short stroll from his home, bijou bakery Miel and cheese specialist La Fromagerie.

Launched in January 2025, the “Your Story. Our Legacy.” brand campaign spotlights leading figures from culture, design, and gastronomy whose personal journeys reflect the multifaceted spirit of The Langham – a brand shaped over 160 years by creativity and meaningful connection. Known collectively as Langham Luminaries, the distinguished global roster now includes Roux alongside celebrated musical theatre star Ayanga, Grammy Award-winning violinist Joshua Bell, and entertainment icon Dannii Minogue, among others.

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Welcome Relief as Month-on Month Food Inflation Falls Food and drink prices eased by 0.1% in May, according to the latest Foodservice Price Index from NIQ and Prestige Purchasing.

The month-on-month deflationary movement was triggered by price movements in fresh produce, dairy and oils, with vegetables continuing a downward trend as European growing conditions improved supply of salads, leafy crops and outdoor produce.

The Index also pointed to the easing in prices of milk, cheese and eggs driven by robust domestic farmgate milk production and intense retail competition, which anchored costs despite fluctuations in global dairy demand.

Meanwhile, the oils and fats category recorded a modest decline, reflecting a notable softening in international palm and soybean oil markets due to weaker global import demand.

Categories that are still under inflationary pressures include soft drinks, jams, syrups and chocolate, which are impacted by challenges in in global sugar markets.

Coffee, tea and cocoa were also inflated in May due to low stock levels and sustained elevated pricing for coffee out of Brazil and Vietnam, while fish remained structurally inflationary due to strict North Atlantic quota restrictions and high operational costs.

Shaun Allen, chief executive of Prestige Purchasing, said: “A month-onmonth drop of 0.1% in May provides a welcome, albeit slight, reprieve for hospitality operators. The deflation we are seeing in key domestic categories like dairy and vegetables is a testament to strong local supply and the effectiveness of forward-buying strategies.

“However, operators cannot afford to be complacent. The global energy markets remain elevated, directly impacting sugar and beverage costs through ethanol diversion, while structural supply issues continue to plague fish and coffee. As we head into the crucial summer trading period, extreme weather events across major growing regions remain the most significant risk factor. Procurement teams must remain vigilant, leveraging this period of relative stability to secure supply lines against potential climate-driven volatility in the second half of the year.”

Reuben Pullan, senior insight consultant at NIQ, said: “At a time of exceptionally high costs for hospitality, any signs of stability in food and drink prices are welcome. However, many commodities remain at risk of volatility, and sustained deflation seems unlikely. Businesses across the sector are working relentlessly to sustain sales and profits at the moment, with thousands now very fragile. As we enter the second half of 2026 and await a new prime minister, many will be hoping for targeted and meaningful industry support for this persistent cost burden.”

Hucknall Community Pub Reopens Following £110,000 Refurbishment Popular community pub, the Central Social Club on Watnall Road in Hucknall, officially reopened on Saturday, 6th June following a combined investment of £110,000 from experienced licensee, Tom Riley-Smith and Admiral Taverns.

This refurbishment has breathed a new lease of life into the Central Social Club to elevate and modernise the overall look and feel of the pub – while still retaining its original characterful features and charm – ultimately enabling the licensee to further cement it as the go-to community hub for local residents.

Internally, the pub has undergone a significant refurbishment to include new decor, fittings, upholstery, and flooring throughout to elevate the Central Social Club’s atmosphere and further expand its offering to ensure it welcomes everyone and caters to all tastes.

Licensee Tom Riley-Smith brings a wealth of knowledge and expertise to the pub having worked there for almost two decades, before taking over as licensee six years ago. Going forward, Tom is committed to creating a familyfriendly hub that brings people together and supports all aspects of community life.

Tom Riley-Smith, licensee at the Central Social Club, commented: “We are absolutely delighted to have reopened our doors after the recent refurbishment, and I’m so excited to be welcoming back both new and

familiar faces. This pub is a real community hub, and I look forward to continuing to serve locals for many years to come. I’d like to say a massive thank you to my team at the pub and also the team at Admiral Taverns for all their hard work and support along the way.”

Going forward, Tom plans to host a monthly schedule of entertainment including live singers and bands. In addition, as part of his mission to give back to the community, he will also be supporting local events and fundraising initiatives.

Following the refurbishment, the pub now hosts an impressive range of drinks including an extensive portfolio of premium draught lagers, stouts and ciders such as Fosters, Carling, San Miguel, Madri, Magners, Guinness, Atlantic Pale Ale and John Smiths. To ensure there is something for everyone, the pub also offers a range of soft drinks and wines.

Mark Bromley, Business Development Manager at Admiral Taverns, added: “I’m delighted to see the Central Social Club reopen following a fantastic refurbishment.

Tom’s dedication and commitment to the pub have been clear throughout, and it’s fantastic to see his vision for the place come to life. This pub plays an important role in bringing the community together, and I have no doubt that Tom will continue to make it a thriving and welcoming destination for many years to come.

On behalf of everyone at Admiral Taverns, I’d like to wish him every success for the future.”

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).

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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

considered at all.

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

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.

“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

KEY FINDINGS

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.

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 data also shows that no single channel is responsible for success.

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.

While still evolving, this shift reinforces the importance of visibility across the wider search ecosystem.

SEARCH PLAYS A KEY ROLE AT THE POINT OF “We’re starting to see discovery become more condensed,” says BOOKING Andrew. “Fewer clicks, faster decisions, and more reliance on sumOne 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.

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.

“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.”

AI IS BEGINNING TO RESHAPE RESTAURANT DISCOVERY The way diners discover restaurants is also starting to change.

marised recommendations.”

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.

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

WHY BOOKING BEHAVIOUR IN LONDON IS DIFFERENT The analysis also revealed clear differences in booking behaviour in London compared to other parts of the UK. 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.

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.

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.

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

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

“NEAR ME” SEARCHES AND MAP VISIBILITY ARE CRITICAL

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.

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

A significant proportion of bookings are influenced by users searching for restaurants in a specific location, with 37% of bookings linked to local or map-based searches. In these cases, visibility within map listings and local search results plays a critical role in whether a restaurant is

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.

Transformed Darwen Community Pub Reopens Its Doors The Alexandra, located on Alexandra View in Darwen, has officially reopened following a transformational investment of £323,256. The pub is part of Proper Pubs, the award-winning community wet-led operator division of Admiral Taverns.

Behind the bar is passionate community hero, Kieran Walton, who brings a wealth of industry experience and local knowledge to The Alexandra. His expertise, combined with his energy and enthusiasm, will enable him to create a lively social hub for local residents to enjoy, further cementing the pub at the heart of the local community.

Kieran Walton said: “It’s been fantastic to take over the Alexandra, especially now that the refurbishment is complete. The pub looks amazing, and since we opened, we’ve welcomed so many people through the doors to experience everything we have to offer. The support from the local community so far has been incredible, and the success we’ve had already makes me very excited for everything the future holds.

Once again, I’d like to thank everyone at Proper Pubs for all their support throughout this journey, and I

look forward to serving the community and making them proud!”

On top of the fantastic drinks selection, the operator has a busy schedule of entertainment lined up including regular live music, karaoke, quiz nights, pool teams, and darts teams. Kieran is also hoping to support all aspects of community life by collecting food to donate to the local foodbank as well as raising money to have a lifesaving defibrillator installed. Going forward, he also hopes to support several local causes close to the community’s heart.

Nikki Greenhalgh, Operations Director for Proper Pubs, said: “It has been fantastic to welcome Kieran to the Alexandra. The opening week has been a roaring success, particularly the VIP night! On behalf of the entire Proper Pubs team, I would like to thank Kieran for all his hard work and wish him the very best of luck -it’s great to have him on board.

“Bringing people together and creating thriving community hubs is at the heart of what we do, and we are so glad to see another successful community pub opening.”

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Burnham's Proposed 20% Cut to Business Rates for Pubs Welcomed

Andy Burnham has pledged to reform taxes impacting Britain’s pubs and high streets, suggesting that he could slash business rates for pubs and “prioritise the businesses that bring people together”.

that recognises its economic importance, rewards investment and gives businesses the confidence to plan for the future.

For Northern Ireland, in particular where hospitality and tourism contribute significantly to our economy and support thousands of jobs, meaningful reform could be transformational for businesses, employees and local communities alike.”

Speaking to Tonight with Andrew Marr, Burnham who is expected to become Britain’s next Prime Minister promiesed to stick to Labour’s 2024 general election manifesto and Chancellor Rachel Reeves’ iron clad fiscal rules, but admitted there “is some room for movement on tax”.

The Night Time Industry Association (NTIA) has responded positively to Burnham's comments, saying his remarks align closely with positions the organisation has been advocating for several years.

For operators in the pub and bar trade, the most significant development is Burnham’s stated intention to reform business rates, in the interview he set out plans to reduce business rates for pubs and bars by 20%, funded in part by higher rates levied on warehouses and large outof-town developments.

“I believe there is a case for higher business rates on warehouses and the major developments we see on the outskirts of our cities, so we can cut business rates for pubs – I proposed a 20% cut – and lift some high street businesses out of business rates altogether,” Burnham said.

Credit: Flickr/Faruk Pinjo/World Economic Forum under CC BY-NC-SA 2.0

He also moved to reassure businesses that Labour’s 2024 manifesto commitments on tax remain intact, confirming there would be no increases to VAT or National Insurance.

“I stick by the manifesto and the promises that it made,” he said, “but there is some room within that manifesto for movement on tax.”

John McMahon partner at law firm Spencer West LLP: “Having advised hospitality and retail businesses for almost three decades, I have seen first hand the immense pressures facing pubs, restaurants, cafés and independent retailers. They are resilient businesses, but many continue to battle rising costs, increasing regulation, higher employment expenses and an outdated system of business taxation.

“That is why Andy Burnham’s commitment to overhaul the tax burden affecting pubs and high streets is a welcome and positive development. Our town and city centres rely upon thriving hospitality and retail sectors, not only as drivers of economic activity, but as places where communities meet, socialise and prosper.

“A fairer and more balanced tax system has the potential to unlock investment, encourage business expansion and restore confidence to operators who have faced years of uncertainty. It would also make it more attractive for entrepreneurs to establish new businesses and breathe fresh life into high streets that have struggled in recent years.

“From a legal and commercial perspective, the message is clear. If Government is serious about regenerating our town centres, supporting employment and encouraging private investment, then reforming the tax environment for hospitality and retail businesses is an essential part of the solution.

“The hospitality industry has repeatedly demonstrated its resilience. It now deserves a taxation framework

According to the NTIA, the address set out a vision for a Britain in which greater powers and responsibilities are devolved to local areas, with a stronger emphasis on supporting business growth. The association said this approach was consistent with messaging it has heard from Burnham and his team over an extended period, dating back to his appearance at the Night Time Economy Summit in Liverpool.

The NTIA noted that it has maintained regular dialogue with Burnham’s team since that summit, tracking how his thinking on devolution and the night-time economy has developed. The organisation said it was pleased to see ideas it has discussed in that engagement now featuring prominently in his broader policy outlook.

Central to this is Burnham’s argument that local leaders, who are directly accountable to their communities and have a genuine stake in outcomes, should be given more authority to act. The NTIA said it has long supported this principle, arguing that those working closest to the day-to-day challenges facing towns and cities are typically best equipped to design effective, locally relevant solutions.

The association was nonetheless candid about the scale of the task ahead. It pointed to continuing economic pressures across the UK, noting that operators in the night-time economy are still contending with elevated costs, a demanding regulatory environment and uncertain consumer spending. Decisions made over the coming months, the NTIA said, would be significant in shaping the sector’s trajectory.

Despite these challenges, the organisation said it took confidence from what it described as a consistent thread running through its engagement with Burnham: an emphasis on recognising the economic contribution of business, strengthening local decision-making, and acknowledging the particular pressures faced by nighttime economy operators. The NTIA said it was encouraging to see these same themes reflected clearly in his wider vision for governance.

Looking ahead, the association said it intends to continue working closely with the incoming administration, with the aim of ensuring the night-time economy is viewed not merely as a sector requiring protection, but as a genuine driver of economic growth, employment, investment and community vitality.

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How Hospitality Operators Can Secure A Win During Sporting Tournaments As we approach summer 2026, the hospitality industry finds itself in a challenging situation. Despite Rachel Reeves signalling measures designed to stimulate economic growth, many hospitality operators are still grappling with rising costs and ongoing margin pressure. This has left businesses searching for new opportunities to boost revenue and make the most of periods of increased consumer demand.

For many, the 2026 World Cup holds the promise of being that salvation as historically, sporting events have proven to offer huge uplift for hospitality. Euro 2024 delivered +11.3% average sales growth overall, with the group stages driving +15.1% uplift, while the 2022 World Cup delivered +18.6% average sales growth, Tenzo’s data reveals.

But a winning performance isn’t a sure thing. Professional sport teams spent countless hours reviewing historic matches, analysing patterns and preparing for different scenarios. Hospitality operators need to approach each shift the same way. With the 2026 FIFA World Cup now approaching, now is the time for operators to review historic data and prepare to act on insights in real-time, argues Christian Mouysset, Co-founder of Tenzo (www.gotenzo.com). After all, real opportunity lies not just in knowing demand will rise, but in understanding when, where and why.

HOW HISTORIC TOURNAMENT DATA INFORMS GAME PLANS Operators know sporting tournaments can mean success for hospitality. But knowing something and understanding how to react are two separate things.

The knowledge for the ‘how’ is at operators fingertips - it’s in their data. For example, data from Tenzo’s customers revealed that England and Scotland fixtures have historically driven some of the highest spikes in demand, with sales uplifts of around 13-15%. From this, operators know to schedule more staff on shift and buy more inventory in advance of home nation matches. Additionally, the data showed average transaction values increased by around 6% - proving to operators that customers are spending more each visit, not just visiting more frequently. Operators that understand where this valuable data lies and how to access it will have everything they need to succeed.

However, it is not enough to just have access to this data. Operators need to be able to analyse it to distinguish what story this data is telling. AI forecasting tools can use historic trading data to predict demand around key fixtures. AI’s potential is much more advanced than simple forecasting, however. The tool can now also be a powerful ally in analysis. By securely connecting an operator’s data with an LLM, the business can ask AI to evaluate the data, identify trends and answer questions regarding how sales may be affected during each match, transitioning data insights into reliable predictions and shift “game plans”. By transforming this historic data into a shift playbook, operators can forecast staff more accurately, adjust stock ordering and plan promo-

tions around likely peak trading windows, ensuring revenue during the season can be maximised.

MATCHDAY MATTERS JUST AS MUCH AS FORECASTING To truly capitalise on this demand, operators also need to be able to react during service, as sporting tournaments can create very volatile trading conditions. For the World Cup, each shift will be heavily influenced by match outcomes, weather, extra time and penalties and social momentum. These changes will require operators to potentially redeploy staff during surges, manage peak queue times and react quickly to extended dwell time. This is only made possible by technology which converts real-time data into immediate insight and action.

Operators need to track labour, inventory and sales in real time to spot demand shifts and make decisions to protect service levels and maximise revenue. By accessing data insights in real-time, GMs can ensure staffing remains aligned with demand and be presented with opportunities to capitalise on upselling opportunities based on average spend per head.

Instead of relying on retrospective reporting after the match has ended, operators can take real possession of each shift, adjusting staffing, stock, prep levels and promotions based on activity in the venue and on the field. After all, busyness isn’t a sure sign of revenue success, and the difference between a good shift and a great one comes down to decisions made in the moment.

WORLD CUP 2026’S POTENTIAL FOR THOSE PREPARED The World Cup 2026 conditions closely mirror Euro 2024. With both events hosted in the summer, timing is favourable for pubs, beer gardens and evening-trade venues. Considering the evening kick-off times in the UK, historic data proves this is a favourable time for strong hospitality footfall.

Insights from data hold a powerful advantage for those that unlock it. From Tenzo’s analysis of London and South-East hospitality sales data across three major international football tournaments – Euro 2020 (held 2021), the 2022 FIFA World Cup, and Euro 2024 – many things become clearer. For one, businesses should not focus purely on knockout matches or England fixtures. The largest and most sustained uplift came during the group stages, where the sheer volume of matches created repeat trading opportunities across multiple weeks.

Second, increased sales did not simply come from higher footfall alone. Average transaction values also rose during tournaments, suggesting consumers are spending more per visit in football-driven social settings. And finally, the commercial impact extends beyond individual match days. The uplift seen on tournament “rest days” points towards wider behavioural shifts in socialising and hospitality spending during major summer football events.

CONCLUSION For hospitality operators holding out hope for hospitality’s victory this World Cup, now is the time to get businesses’ data in shape. In any sporting tournament, success is built on preparation, analysis and adaptability.

Hospitality operators need to approach this season in the same way - using historical insights to prepare and real-time data to make winning decisions each shift.

England Fans’ Ears Got KANED as World Cup Celebrations Hit Jet-Engine Noise Levels England’s dramatic World Cup victory over DR Congo sent fans into raptures last night, but new research from the Night Time Industries Association (NTIA) and Specsavers has revealed celebrations reached noise levels capable of impacting long-term hearing health.

our night-time economy. Last night’s findings show just how extraordinary those environments can become, with fans generating noise levels comparable to a jet aircraft taking off.

“Through our Listen For Life campaign, we’re encouraging people to enjoy every goal, every chant and every unforgettable moment while thinking about their long-term hearing health. Hearing protection isn’t about reducing the atmosphere—it’s about making sure people can continue enjoying live sport, live music and nightlife for years to come.

Small changes can make a lasting difference.”

As Harry Kane fired England into the knockout stages, decibel monitoring carried out during the match recorded crowd noise peaking at 135dB in Birmingham – equivalent to the sound of a commercial jet taking off. Across fan zones and pubs in London, Birmingham and Manchester, supporters regularly generated noise levels comparable with live music concerts and heavy industrial machinery.

The findings reinforce the importance of Listen For Life, the NTIA’s national hearing health campaign, which is working alongside Specsavers to raise awareness of noise exposure across the UK’s nightlife, hospitality, sport and live entertainment sectors.

The research found Birmingham produced the loudest football celebrations in the country, reaching 135dB during Kane’s second goal. Fans at London’s Garden Vauxhall reached 127dB, while Manchester peaked at 131dB during Marcus Rashford’s late chance.

LOUDEST MOMENTS OF THE ENGLAND MATCH 1.Harry Kane’s second goal -Birmingham: 135dB -London: 127dB -Manchester: 117dB 2.Marcus Rashford’s missed chance -Birmingham: 134dB -Manchester: 131dB -London: 109.8dB

3.Harry Kane’s earlier chance -Birmingham: 135dB -London: 110dB While these unforgettable moments define the atmosphere of tournament football, repeated exposure to sounds above safe listening levels can contribute to hearing damage over time, particularly for supporters spending several hours in busy pubs, fan parks and entertainment venues.

Gordon Harrison, Chief Audiologist at Specsavers, said: “The atmosphere during major tournaments is incredible, but many people don’t realise just how loud these environments become. Last night’s readings show fans were exposed to noise levels where hearing protection is worth considering, particularly during extended periods in packed venues.

“We’re proud to support NTIA’s Listen For Life campaign by helping people understand that protecting your hearing doesn’t mean missing out on the experience. High-fidelity earplugs allow you to enjoy every chant, every cheer and every dramatic moment while helping safeguard your hearing.”

In response, NTIA’s Listen For Life campaign has partnered with Specsavers to distribute limited-edition Cheerplugs—high-fidelity hearing protection designed specifically for sporting events. The earplugs allow fans to hear commentary, chants and celebrations clearly while helping reduce harmful noise exposure.

The collaboration between NTIA and Specsavers forms part of the wider Listen For Life initiative, which encourages businesses, event organisers and consumers to take a more proactive approach to hearing health across the UK’s hospitality, leisure and entertainment sectors.

Mike Kill, CEO of the Night Time Industries Association, said: “Football brings people together like nothing else, and watching England in pubs, bars and fan zones is one of the great experiences of

As England continue their World Cup journey, the campaign is reminding supporters that protecting their hearing today means they can enjoy many more unforgettable moments in the future.

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Mixed Reaction to Prime Minister's Policy To Boost Opportunities For Young People Prime Minister Kier Starmer hosted a roundtable discussion this morning with hospitality organisations working to support those facing barriers to employment, training and education, setting out the government’s ambition to ensure every young person can fulfil their potential regardless of background.

£36,700 each.

However, Employment Hero UK MD Kevin Fitzgerald has warned that the measures may not go far enough.

Employment Hero’s platform data shows employment growth in retail and hospitality has slowed sharply, from around 10% in May 2025 to just 0.4% a year later, as businesses absorb higher employer NICs, minimum wage increases and wider employment legislation changes.

He set out the government’s focus on technical education and skills, arguing that university should not be seen as the only route to success.

He outlined plans to increase participation in high-level skills training, expand technical excellence colleges and prioritise youth apprenticeships to meet the needs of the economy of the future.

The Prime Minister also set out the government’s wider approach to supporting young people, including action to tackle child poverty through breakfast clubs, expanded childcare and lifting the two-child benefit limit, alongside the Youth Guarantee and a new £3,000 incentive for businesses to recruit young people who have been out of work for six months.

Sir Keir said: “I have a vested interest, I should declare, not just as Prime Minister – I’ve got two teenage children. My son is 18 tomorrow, and therefore these are live discussions in our household.

“And actually, it’s really interesting to see first-hand the sort of pressures and opportunities that young people actually go through when they’re in their teenage years.”

He added the youth jobs grant will go hand in hand with the jobs guarantee, which funds six months’ part-time employment for those out of

Kevin Fitzgerald said: “According to our platform data, which tracks business expansion among UK SMEs, employment growth within the retail & hospitality sector has slowed sharply since May 2025, following April’s increase in employer National Insurance Contributions and the introduction of the Employment Rights Act in Parliament.

work for at least 18 months.

The guarantee of a job for those who have been out of work is “probably the most single effective way to help people into work,” he said.

The youth jobs grant and jobs guarantee were part of a strategy aimed at lifting children out of poverty and helping young people into work, Sir Keir said.

He invited participants to share first-hand experiences of existing schemes and how they could be improved.

A report from the Resolution Foundation think tank estimated the youth jobs grant will create 2,800 additional jobs at a cost of around

“In May 2025, employment in the sector was growing at around 10%. A year on, that growth is sitting at 0.4%.

“Meanwhile, increases in national minimum wage and changes to employment legislation, which came into force April this year, have left many businesses wondering whether they need to close their doors. This shift has been felt most acutely by the youngest jobseekers who rely on these opportunities.

“Our research shows that employing someone full-time now costs nearly 10% more than it did 12 months ago. Against that backdrop, a one-off incentive, while welcome, will not be enough to offset the sustained increase in employment costs these businesses are facing.”

One-In-Six Hospitality Venues Risk Closure, As Sector Unites Behind VAT Cut As the Republic of Ireland reduces its hospitality VAT rate to 9%, new survey results demonstrate the devastating impact of the cumulative cost and tax burden for hospitality in the UK – the highest in the economy.

The survey, conducted by UKHospitality, the British Beer and Pub Association, the British Institute of Innkeeping and Hospitality Ulster, revealed almost a quarter of respondents (23%) are operating at a loss, up from 15% three months ago, and 5% say their business is no longer viable.

The result of that mounting cost pressure is that 16% of hospitality businesses – one-in-six – say their business is at risk of failure within the next 12 months.

Respondents are clear that cutting hospitality VAT is the most impactful measure to support hospitality, with 89% backing a cut.

The results are published as the #VATsTheProblem campaign, spearheaded by chef Tom Kerridge, continues to grow, with more than 240,000 backing a petition to cut hospitality VAT to 10%. The UK has the second highest VAT rate in Europe, with Ireland the latest to reduce its rate for the sector.

From today [1 July], hospitality venues will be communicating with their customers about the #VATsTheProblem campaign, urging them to get behind it to support their local.

In a joint statement, the trade bodies said: “We are seeing the devastating impact of hospitality’s heavy tax

burden escalate before our eyes.

“The reality is stark. The number of businesses now operating at a loss is accelerating rapidly and too many businesses are facing the gut-wrenching decision of whether they have to close their doors for good.

“Our local pubs, restaurants, hotels, cafes, and many more, are integral parts of our communities. They create millions of jobs, drive growth on our high street and support cities, towns and villages. The loss of these businesses is more than just numbers on a spreadsheet, it tangibly impacts our society and our culture.

“The Government needs to act to back hospitality and reduce its tax burden. The sector is united – a cut to VAT is the most impactful way to support hospitality and drive growth. The Government should cut VAT to 10%, bringing the UK in line with Europe.”

Tom Kerridge said: “This shows why we need hospitality VAT cut to 10%. Our hospitality culture in the UK is the best in the world, but we continue to be hit with unfair levels of tax.

“Just look across Europe. Almost every other country recognises the need to support hospitality with a lower rate of VAT. Now, Ireland becomes the latest.

“240,000 people agree with us that the Government should act to bring hospitality VAT down to 10%, in line with Europe. VAT is the problem – 10% is fair for hospitality.”

Thornbridge Brewery Proudly Sponsors Lion and Lioness in Support of Pride of Yorkshire Trail To celebrate 150 years of Sheffield Children’s, Sheffield Children’s Hospital Charity is embarking on its biggest-ever fundraising campaign by presenting the UK’s most ambitious sculpture trail. This year, alongside their ongoing charitable fundraising efforts, Thornbridge are proud to sponsor both a lion and a lioness as part of the Pride of Yorkshire initiative.

This sponsorship forms part of Thornbridge’s wider commitment to raise £15,000 for Sheffield Children’s Hospital Charity throughout the year. Fundraising activities include individual initiatives, customer donations across their pub estate, contributions from pizzas sold at the Taproom and donations from meals enjoyed at their gastropub, the Cricket Inn in Sheffield, alongside support for the Pride of Yorkshire trail itself.

Simon Webster, CEO and Co-Founder of Thornbridge Brewery, said: “Sheffield Children’s Hospital is incredibly important to the city and the surrounding region. We see first-hand

the vital role it plays in the lives of so many families, and we are proud to support its fundraising efforts. Sponsoring two of these statues gives us an opportunity not only to contribute to a fantastic cause, but also to be part of a truly special project that will bring people together across Yorkshire.”

One of Thornbridge’s sculptures is located outside their flagship city-centre pub, the Fargate. Named Snooker Loopy and designed by Lisa O’Hara. Thornbridge’s second sculpture, designed by Tom J. Newell and called Dandy Lioness, can be found just inside the Hunters Bar entrance to Endcliffe Park, conveniently situated between The Stag’s Head and the Greystones.

Both sculptures have already welcomed a steady stream of visitors, showcasing the creativity of their artists while helping to raise awareness and support for the vital work carried out

by Sheffield Children’s Hospital Charity.

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Here's the Security Standard That Could Prevent A Costly Mistake with AI in Hospitality

By Ed Gairdner, Chief of Staff, iplicit (www.iplicit.com) Most finance leaders are aware that AI adoption in their organisations has moved faster than the governance around it.

Research carried out for iplicit among 250 finance decisionmakers in mid-market organisations found that 83% of teams were already using AI, yet only 53% had a formal framework for its safe use.

That gap represents a risk - and it's a risk that sits squarely with the business and with the CFO. So how do you encourage innovation when it comes to AI without losing control of the risks it brings?

There is an international standard designed specifically to address this: ISO/IEC 42001. It is not a compliance exercise to tick a box; it is a practical framework for governing AI responsibly, with direct implications for how finance leaders evaluate the software they rely on.

For SaaS businesses, ISO 27001, the standard for information security management systems, has become the norm. It's a key requirement, providing assurance to customers about how the business ensures Confidentiality, Integrity and Availability for the data it hosts and processes on their behalf. ISO/IEC 42001, published in 2023, is its counterpart for AI: the first international standard governing how organisations develop, deploy and oversee AI systems. Whether or not you pursue certification yourself, it should be a key reference point when evaluating any AI-powered software you use.

HOW ISO 42001 HELPS FINANCE Very few parts of an organisation have to obsess about accuracy quite as much as the finance team, whose work has to be fit for regulatory reporting, audit and board-level decision making. ISO 42001 helps ensure those high standards are reflected in the AI tools and processes you use.

Transparency: ISO 42001 requires that AI outputs can be explained and traced. Whether AI is producing a report, performing a reconciliation or flagging an anomaly, you as the human in the loop should be able to explain what the system did and why. That human in the loop is a key component of the standard.

Accountability: ISO 42001 stresses clear ownership of AI systems and their outputs. That means the use of any AI in financial workflows should have a defined owner who is responsible for its performance and governance.

Risk management: ISO 42001 requires ongoing risk assessment for AI systems over and above those in place for ISO 27001. This doesn't usurp what you have currently in place. It complements current risk evaluation through a focus on AI and the implementation of controls to help manage that identified risk. That means identifying what could go wrong, how likely that event is and ensuring the right controls are in place to mitigate it.

In hospitality finance, those risks could include the accuracy of AI-assisted USALI reporting, revenue calculations across rooms, F&B and leisure, the integrity of data consolidated from multiple PMS and booking platforms, and the risk of AI acting on outputs that have not been adequately verified.

THE QUESTIONS YOU SHOULD ASK ISO 42001 offers you a useful way into important conversations with software vendors, whether or not they've achieved formal certification. It prompts some important questions.

In hospitality, that question has particular urgency. Finance teams are already managing data flowing from property management systems, OTA booking platforms, point-of-sale, and spa and leisure facilities - often into spreadsheets, often manually. Introducing AI into that environment without proper governance adds a layer of risk on top of an already complex data landscape.

• How are the vendor's AI systems developed, tested and monitored? The ideal response would show documented processes for keeping things accurate and trustworthy, with the human in the loop clearly built into the processes.

• How does the AI product produce its output? What happens when an output is incorrect or unexpected? It's worth understanding whether the AI outputs come from a layer bolted onto a core system and drawing on the verified data from that system. Or are they generated predictively, the way a large language model would work?

• How does the vendor manage the risk of AI model performance changing over time? One of the frustrations of using AI is that LLMs can become less good at a task they did well before. You need to know your vendor is on top of this issue.

• What accountability exists within the vendor's organisation for these AI capabilities? You need a relationship with a vendor that's prepared to take responsibility for its product and the data that flows from it.

• Does the vendor use your data to train or improve its AI models? This is a question that more finance leaders are asking, and rightly so. Your financial data should never be used to improve a third-party model. Look for vendors who operate a zero-retention policy, meaning your data is used only in a live, read-only state and is never fed back into AI training processes.

However capable AI gets, it won't be signing the annual accounts in the foreseeable future. That remains the job of a human FD or CFO and the Board, all of whom need to know they're putting their names to a complete and accurate set of data, drawn from their own trusted system.

The scale of ungoverned AI use matters in any organisation, but it carries particular weight in finance, where the accuracy and integrity of data are not optional. ISO 42001 provides a structured way to ask the right questions, whether you are reviewing your own internal AI use or evaluating a software vendor.

ISO 42001 is the mechanism by which you can hold AI to the same standards of accuracy, transparency and accountability that finance has always required. It will not slow down AI adoption. But it will ensure that adoption does not come at the expense of the controls that protect your organisation and your reputation.

WHY WE NEED A STANDARD FOR AI SECURITY It's not even four years since the public launch of ChatGPT heralded the boom in use of generative AI. Not only has the technology moved at an incredible pace since then but so has its adoption in business.

We've all been told that AI will transform productivity and change the world of work forever. So it's not surprising that many organisations have been racing to buy licences and get people using it. In organisations that haven't done so, it's likely that staff are using it on the side anyway which creates another problem - "Shadow IT".

"Shadow" AI use seems to be rife. Our research showed that, in almost half (46%) of organisations where AI hadn't been officially adopted, people were using AI assistants anyway and 30% were using AI-powered forecasting and analysis. So it's worth asking: where is the data we have spent so much effort protecting, through ISO standards such as ISO 27001, now going and do I have visibility and control over it?

London Mayor Announces Return of “Summer Streets” Programme The Mayor of London, Sadiq Khan, has announced the 15 successful Summer Streets projects that will receive a share of nearly £500,000 to boost al fresco dining and events in the capital this summer.

The announcement is part of Sadiq’s ambition to see the biggest ever summer for al fresco dining in the capital’s history, and comes as the Mayor today receives landmark new licensing powers.

The return of Sadiq’s Summer Streets fund supports councils and hospitality businesses to deliver al fresco dining, family-friendly events and extended trading hours as Londoners and visitors enjoy the warmer months.

Four large ‘al fresco’ projects in Barking & Dagenham, Brent, Greenwich and Lambeth have each received grants of up to £100,000 to transform areas with outdoor dining, World Cup screenings, markets and cultural activities. They include: • Barking and Dagenham – Short Blue Place, Barking, will become a street food market with performances from arts and theatre companies.

• Brent – Wembley High Road, Ealing Road and Kingsbury will welcome al fresco dining and more than 40 events.

• Greenwich – General Gordon Square, Beresford Square and Powis Street in Woolwich will host al fresco dining and events including World Cup and Wimbledon screenings, markets, performances and late opening as part of Woolwich Carnival.

Today’s announcement builds on the success of last year’s inaugural Summer Streets fund, which revitalised streets in Lambeth, Hackney, Waltham Forest and Westminster, and saw the return of al fresco dining to St Martin’s Lane in the West End. Businesses reported a welcome boost in footfall and revenue as Londoners and visitors took advantage of more opportunities to socialise outdoors.

It coincides with a significant milestone for London’s licensing system, as the Mayor’s new strategic licensing powers come into force today – for the first time ever, a UK Mayor now has formal powers in the licensing process.

Currently each borough has a different licensing system, but the new powers allow the Mayor to create a new London-wide Strategic Licensing Policy, make formal representations on licensing decisions, be consulted when boroughs revise their licensing policies, and call-in strategically important decisions.

Earlier this year a consultation was held on a new London-wide policy that would help businesses that are currently restricted by licensing policies. The results of this consultation will be reported later this year. The ability to set a London-wide Strategic Licensing Policy and call in decisions will follow further legislation from Government later this year.

Later this summer a test service of the new powers will begin when all licensing applications from across London will be sent to City Hall for the opportunity to provide formal comment.

• Eleven smaller ‘pocket’ schemes in Brent, Camden, Ealing, Haringey, Hounslow, Islington, Lewisham, Newham, Sutton and Waltham Forest have received up to £10,000 each to deliver activities including food and drink night markets, Summer Sessions featuring DJs and live music performances, and family-friendly community events.

The Mayor of London, Sadiq Khan, said: “I’m delighted that we’re working with boroughs and local businesses to bring al fresco dining, live music, events and later opening hours to streets across our capital.

From Woolwich to Willesden Green, Finsbury Park to Feltham, and right in the heart of the capital in Waterloo, this investment will create new outdoor spaces, support local businesses and give Londoners and visitors even more reasons to get out and enjoy our city. Today also marks a landmark moment for London’s licensing system as for the first time ever City Hall has a direct say in how licensing decisions are made across the capital. By making it easier to extend opening hours and expand what’s on offer, I’m determined to support our hospitality and nightlife, as we build a better London for everyone.”

Alongside this, the Mayor’s new Weekend Hopper offer means, for the first time ever, anyone travelling on buses and trams at the weekend on a Saturday or a Sunday between 25 July and 31 August will only pay one single fare for unlimited journeys across London that day – making it easier for Londoners and visitors to make the most of everything the capital has to offer during the summer holidays.

Kate Nicholls, Chair of UKHospitality, said: “It’s fantastic to see so many London boroughs taking advantage of the Mayor’s summer streets fund. From food markets and al fresco dining to World Cup screenings, it shows the power of hospitality to drive activity and bring our communities together. I look forward to seeing the success of all the events this summer.”

• Lambeth – Lower Marsh in Waterloo will be closed to traffic every Saturday from 9am to 9pm with outdoor seating, extended business trading and events.

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Issue 323

174% Spike In Pub Spend At 4pm Catches Brits Leaving Work Early For Last Night’s England Game With Footfall Surging England’s World Cup victory over DR Congo delivered another major boost for the UK’s hospitality sector, with supporters leaving work early to watch the match in pubs, driving sharp increases in spending, venue occupancy and draught beer sales across the country.

New analysis from The Oxford Partnership, Dojo and Vianet’s BevMetrics platform shows England’s 5pm kick-off prompted fans to head to pubs well before the first whistle, creating one of the strongest midweek trading performances of the year.

Unlike evening fixtures that naturally coincide with after-work socialising, a 5pm weekday kick-off presents a much greater challenge for hospitality operators. Wednesday’s trading performance suggests supporters were prepared to reshape their working day to watch England together in the pub.

The Oxford Partnership’s Market Watch estimates pubs served the equivalent of 6,552,490 pints of draught beer and cider during the fixture – almost 2.9 million more pints than a typical July Wednesday in 2025. Combined with Dojo’s payment transaction data and hospitality intelligence derived from Vianet’s national draught beer sales platform, the analysis provides one of the most comprehensive pictures yet of how England’s World Cup campaign continues to benefit the UK’s pub sector.

Spending surged before kick-off Dojo’s analysis of pub and bar card transactions, measured every 10 minutes throughout the day, shows supporters began arriving well before kick-off.

At 4pm, spending was 174% higher than at the same time the previous Wednesday before peaking at 4:50pm, just ten minutes before kick-off, when spending reached 274% above normal levels. Overall, pub spending across the day finished 45% higher than a typical Wednesday.

supporters left work early to secure a place in the pub before kick-off.

Almost 2.9 million extra pints poured Analysis of national draught beer sales from Vianet’s BevMetrics platform, undertaken by The Oxford Partnership, shows the increase in footfall translated directly into exceptional sales.

Pubs served the equivalent of 6,552,490 pints, representing a 77.8% uplift compared with a typical July Wednesday and almost 2.9 million additional pints. On average, this generated an estimated £1,131 in draught beer revenue per venue.

World Lager once again led celebrations, increasing 121.3%, followed

by Total Lager (+96.7%), Premium Lager (+96.5%), World 4% Lager (+90.8%), Cider (+83.2%), Stout (+68.9%), Craft Beer (+55.5%) and Ale (+22.7%).

Regionally, the East of England recorded the strongest growth in draught beer sales, increasing 116.2%, while London achieved the highest average sales per venue at almost 292 pints per pub, up 99.7% on a typical Wednesday.

Across England, pubs averaged 213 pints per venue, an increase of 83.7% compared with normal July Wednesday trading.

Dojo’s transaction data also showed Birmingham recorded the strongest increase in full-day pub spending, rising 126%, followed by Sheffield (+95%), London (+78%), Leeds (+74%), Brighton (+70%), Bristol (+67%) and Newcastle (+67%).

Urban pubs benefited most from England’s victory, with draught beer sales increasing 98.0%, ahead of suburban venues (+68.3%), city centres (+52.9%) and rural locations (+23.9%).

The data suggests many supporters began extending the occasion from mid-afternoon, with spending already running 30% above normal by 3pm.

Charlie Ashworth, Head of Research and Insights at Dojo, said: “England’s run in the tournament has already given Britain’s pubs a great boost, with sales up almost 78% on match days.

Pubs became more than 20% busier before the match

Last night’s England match against DR Congo generated an increase in spend of 45%, with spend spiking by 174% higher than usual trading at 4 pm, suggesting large numbers of England fans left work early to head to the pub.

Oxford Partnership’s hospitality usage data reinforces Dojo’s findings, showing supporters weren’t simply spending more — they were arriving significantly earlier.

Compared with a typical Wednesday, venue occupancy increased by: • 20.2% at 4pm • 12.4% at 5pm • 6.7% at 6pm • 5.8% at 7pm • 10.7% at 8pm The strongest uplift came at 4pm, mirroring Dojo’s transaction data and providing compelling evidence that

This reinforces the strong role that these venues are playing as a community hub for World Cup fans, painting an optimistic picture for hospitality venues as they progress through the tournament.”

Alison Jordan, CEO of The Oxford Partnership, said: “A 5pm weekday kick-off could easily have limited trading, but instead it produced one of the strongest midweek performances we’ve seen during the tournament.

What’s particularly compelling is that three independent datasets tell the same story. Supporters left work early, pubs filled well before kick-off, spending surged throughout the afternoon, and that additional footfall translated into almost 2.9 million extra pints sold across the UK. Major sporting occasions continue to provide a significant boost for hospitality, but this demonstrates something even more powerful – fans are prepared to reshape their working day to experience these moments together in the pub. That’s good news for operators, suppliers and the wider hospitality sector.”

Hoteliers Focus on Football Fundraiser

Never mind the world cup, the football focus for a dozen Bristol hotels was to fundraise for a local charity at their annual five-a-side spectacular.

Lockleaze Sports Centre was the venue for this year’s tournament, organised by the Bristol Hoteliers Association (BHA).

While the Leonardo Hotel triumphed again and retained their title as champions, the real winner was the Wallace and Gromit Grand Appeal, the Bristol Children’s Hospital charity which is committed to saving the lives of sick children and supporting their families.

This year’s tournament raised £600 for the charity.

BHA Chair Adam Flint said: “The annual five-a-side tournament is now a firm favourite fixture in our social and charity committee calendar.

“With much of the nation gripped by World Cup fever, this seemed to add a little more excitement to this year’s tournament, which was a great event – and the weather was perfect, too.

“It’s so good to see a dozen hotels come together for some competitive but friendly fun, but of course, our main goal was to raise funds for our chosen charity for this year.

“So I am proud that the tournament resulted in Team BHA raising such a great amount for a charity which makes a huge difference to the lives of so many families, from Bristol and beyond.

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

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Issue 323

New 2026 Data Reveal the Rise of “Stealth Pints”, Health-Tracked Drinking and the Rise of Alcohol-Free Choices Britain’s relationship with alcohol continues to evolve, with new data from KAM Insight showing the different tactics adults are employing to manage their alcohol consumption.

Launched this week, KAM’s 2026 Low+No: Drinking Differently report 2026, done in partnership with Lucky Saint, found that four in ten Brits secretly order alcohol-free drinks, when in hospitality venues, without telling their friends. This rises sharply among younger adults, with 67% of 25-34-year-olds and 59% of 18-24-year-olds saying they have done so.

The report suggests that this high proportion of ‘stealth drinkers’ is happening despite the fact that 59% of Brits saying there is less stigma around drinking alcohol-free versions of drinks than there used to be.

This is supported by the expansion in reach of low and no around the UK, with 29 million UK adults (53% of UK adults) now consuming low and no drinks on a monthly basis. That is up from 40% in 2023, a 7.1 million increase. At the same time, 71% of drinkers, equivalent to 39.2 million people, are using different tactics to actively manage their alcohol consumption.

KAM’s research suggests the traditional divide between alcoholic and alcohol-free drinks is disappearing, with consumers increasingly building broader drinking repertoires rather than replacing one category with another.

More than half (53%) of UK adults now consume a low and no drink at least once a month, yet 97% of those consumers also drink alcohol. Meanwhile, 43% of Brits consume a combination of full-strength, midstrength and low and no drinks, demonstrating that today’s consumers are increasingly switching between

drink strengths depending on the occasion, and often within the same occasion.

The number of people who have tried zebra striping also continues to grow, with the latest data showing 45% of people have tried zebra striping (alternated between an alcoholic and alcohol-free drink) when out.

This is up from 34% in 2025.

Rather than replacing alcohol, low and no is becoming another choice within consumers’ overall drinks repertoire. The category also continues to attract exploration, with 60% of Low & No consumers trying a new brand in the past 12 months.

Katy Moses, Managing Director at KAM: “The narrative around drinking has become too simplistic. This isn’t a story about Britain giving up alcohol, it’s a story about Britain drinking differently. Consumers are becoming much more deliberate in their drink choices – alcohol is no longer the default. The same consumer is increasingly switching between alcoholic, mid-strength, low & no and other non-alcoholic drinks depending on the occasion, their plans for tomorrow and what they want from that moment.”

“That has significant implications for both drinks brands and hospitality venues. Success will come from understanding occasions, not categories, and giving consumers the flexibility to choose the right drink for every moment. The venues that succeed will be those that make these choices feel just as visible, credible and enjoyable as any other drink on the menu.”

Chiswick Pubs Win Reprieve As Council Backs Down Over Riverside Seating Ban Two riverside pubs in Chiswick have secured a victory over Hounslow Council after a row erupted over outdoor seating along the Thames at Strand-on-the-Green.

authority recognised the important role riverside pubs play in the community and the contribution they make to the area's economy and character.

The Bell & Crown and The City Barge had been ordered to remove their outdoor tables and chairs after licensing officers discovered the premises did not hold the necessary pavement licences. The check was carried out following a request from a local councillor.

However, the spokesperson stressed that the council has a legal duty to ensure outdoor seating and structures on the public highway or riverside towpath have the correct permissions and do not obstruct pedestrians, wheelchair users, people with pushchairs, or emergency services.

The move triggered a strong backlash from landlords, regulars and local politicians, who branded the enforcement action heavy-handed. Following a period of negotiation, the council has now confirmed both pubs can reinstate their riverside seating.

The council said the review of permissions at Strand-onthe-Green followed inquiries about outdoor furniture and installations at several premises in the area, and confirmed that any tables, chairs, shelving or other removable furniture placed on the public highway requires a pavement licence.

Cllr Amy Croft, Cabinet Member for Licensing and representative for the Chiswick Riverside ward, held talks with licensing officers, resulting in an agreement that daily fines will not be enforced provided the pubs submit applications for pavement licences covering their outdoor furniture.

The handling of the case drew sharp criticism from Conservative councillor for Chiswick Riverside, Gabriella Giles, who described the council's original decision to strip the pubs of their outdoor seating as an "abuse of power."

A Hounslow Council spokesperson acknowledged the value of the pubs to the local area, saying the

The resolution will come as a relief to both venues ahead of the peak summer trading season, when outdoor seating along the riverside is a significant draw for customers.

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.

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Issue 323

Scottish Hotels Urged to Check Rates Bills as Deadline to Appeal £63 million Increase Approaches Scotland’s hotels are being urged to ‘use or lose’ their right to appeal against increases to their rateable values ahead of this month’s deadline, as research from Knight Frank suggests they have seen their bills rise by more than one-quarter.

July 2026.

Earlier this year, Knight Frank found that more than 500 companies across a variety of sectors in Aberdeen are owed around £1.5 million in overpaid business rates. Five companies are due more than £100,000, with another seven owed more than £50,000.

New analysis from the independent commercial property consultancy found hotels in Scotland saw average increases of 27.3% in their business rates bills when new rateable values were introduced on 1 April 2026. That saw the total annual business rates take for local authorities rise to £295 million, compared to £232 million in 2023.

Hamish Graham-Campbell, senior surveyor at Knight Frank, said: “The changes to rateable values mean it’s a postcode lottery for many hotel operators across the country. But, on average, they are facing a substantial increase to their business rates bills at a time when many are already facing significant cost pressures.

However, there are huge variations between different council areas across the country. While hotels in the Scottish Borders have seen the highest average uplift, 45.7%, to their rateable values, operators in Argyll & Bute have seen a 0.2% decline. Glasgow and Edinburgh, where a large share of Scotland’s hotel stock is located, have seen increases of 41.9% and 38.9%, respectively.

“Part of the reason for the large increases is the last tone date – when trading is assessed – in 2022 was at the tail end of the pandemic, when many hotels were still dealing with the after-effects of lockdowns. But, as Aberdeen shows, there will be many cases where appeals can be made and overpaid money recouped.”

April’s revaluation was the second since the system moved to three-year cycles, a move made by the Scottish Government to better reflect changes in the property market. The vast majority of commercial properties are believed to have seen increases in their rateable values, with appeals required to be made before 31

Steve Dunbar, rating advisor at Knight Frank, said: “Once the appeal deadline has passed, you are stuck with your rateable value until the next revaluation cycle in 2029 – it’s use it or lose it ahead of the end of July. If any hotel operators feel the assessment they have been given is incorrect, they need to act as soon as possible to make their case to the relevant rates assessor.”

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.

RAD Hotel Group acquires the Five-Star Lochgreen House Hotel & Spa Independently-owned RAD Hotel Group has announced the landmark acquisition of the five-star Lochgreen House Hotel & Spa in Troon. This marks a major milestone in the company’s continued growth strategy, bringing its portfolio to ten hotels across Scotland.

The prestigious investment represents the family-run group’s first five-star property and further strengthens RAD Hotel Group’s position in Scotland’s luxury hospitality, dining, and wedding markets, championing Ayrshire as a destination.

Renowned for its luxury spa, accommodation, and award-winning wedding offering, Lochgreen has become synonymous with Scottish hospitality excellence and has established an international reputation with visitors drawn to Ayrshire’s world-famous golfing coastline, including nearby Royal Troon.

RAD Hotel Group confirmed that the new chapter was completed following an agreement with respected hotelier Bill Costley, whose stewardship of the property has helped cement Lochgreen’s reputation as one of Scotland’s top hotels and wedding venues.

The group has pledged to honour the legacy of both Lochgreen House Hotel and Bill Costley’s contribution to Ayrshire hospitality, with plans to preserve many of the property’s historic features and rich history into future interior design and guest spaces.

Originally built as a private mansion in the early 19th century, Lochgreen House Hotel & Spa has evolved

into one of Scotland’s most distinguished country house hotels while retaining its period character, architectural elegance and reputation for excellence.

Aaron Kyle, Director at RAD Hotel Group, said: “As one Ayrshire family-owned business succeeds another, we are incredibly proud to welcome Lochgreen House Hotel into the RAD Hotel Group collection. More than two years in the making, this marks the beginning of an exciting new chapter for one of Scotland’s most treasured hospitality destinations. Becoming custodians of Lochgreen is a responsibility we take with great pride, and one we are committed to honouring every day.

“Bill Costley has created something truly special at Lochgreen and, as he steps into a well-deserved retirement, our priority is to protect and build upon the remarkable legacy he leaves behind. The trust he has placed in RAD Hotel Group means a great deal to us, and we are committed to preserving everything that has made Lochgreen one of Scotland’s most respected hotels while continuing to deliver the exceptional hospitality and service our guests expect.

“We are excited to write the next chapter in Lochgreen’s story, welcoming visitors from around the world while continuing to be a place where local families and generations of guests come together to celebrate life’s most memorable moments. Our ambition is simple to ensure Lochgreen continues to thrive for generations to come.”

Issue 323

Cider in Summer

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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.

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Issue 323

Two Thirds (70%) of Hospitality, Entertainment and Leisure Business Leaders Say Economic Uncertainty is Preventing Them From Focusing on Transition Tensions in the Strait of Hormuz are heightening energy security fears and pressure on businesses, while surging demand from energyintensive technologies is making investment in alternative energy urgent, as 70% of hospitality, entertainment and leisure executives say uncertainty is stalling transition investment.

A lack of historical performance data, making risks harder to price and transfer As businesses contend with a confluence of risks that can distract from delivery, specialty insurance can help unlock investment by assessing, pricing and managing the complex, interconnected risks they face. In doing so, it gives companies and investors the confidence to commit capital and move transition projects forward.

In the face of the vast, trillion-dollar transition opportunity, Beazley’s latest Spotlight on Energy Transformation 2026 finds that converging risks are raising barriers to capital deployment and delaying investment decisions – highlighting the need to transfer risk to unlock capital.

Kelly Malynn, Head of Transition & Emerging Risk, Beazley, commented: “From surging energy demand driven by technological transformation to the need for greater energy security and resilience, the energy transition is one of the biggest commercial opportunities of our time. But ambition is running ahead of readiness, with many businesses and infrastructure struggling to advance.

Based on a survey of 3,500 global business leaders, the report highlights both the scale of the transition opportunity and the complex, interconnected risks in delivering it. Progress is being slowed by several key execution challenges, even as the commercial opportunity grows, including: Supply chain pressures, with 70% of executives citing transition-related delays as a top three macro risk Infrastructure constraints, as legacy systems struggle to support a new clean technology, distributed energy system Policy uncertainty, amid fragmented regulations and tariff pressures Limited access to capital, as risk and uncertainty deters investment

“Specialty insurance has a critical role to play. Our sector has been at the forefront of every major technological and energy shift, and now is the time for the industry to step up again. By adapting at pace, crafting the solutions, and pooling our industry’s cross-disciplinary expertise and risk data, we can support businesses to move forward at scale. It is critical that we act now, because the energy transition will not wait.”

Vine Hotels Acquires The Gables Hotel in Gloucestershire Best Western The Gables Hotel has joined the Vine Hotels portfolio following the acquisition of the 46-bedroom South Gloucestershire property by the hotel management, advisory and development company earlier this month.

Facilities include a range of bedrooms including family rooms, Marco’s New York Italian restaurant and bar, meeting space for up to 200 delegates, a civil wedding licence for up to 150 guests, and reception space for 200 guests.

Garin Davies, Vine Hotels’ CEO, said: ‘Expansion of our hotel and venue ownership and management is a key aim for the company this year, and so the acquisition of The Gables Hotel has come during a busy and exciting period for us. I am delighted that we have been able to add two new hotels in two months, showing our commitment to growth.’

He added: ‘The Gables Hotel has great business development potential.

Its location is ideal for UK and international travellers visiting the Cotswolds and nearby tourist towns, while also serving commercial travellers commuting to Bristol and the wider Southwest region. We look forward to working with the hotel team to successfully grow the business in the months ahead.’

The acquisition was completed as a joint venture between Castlewood Hotels and Vine Hotels. It follows last month’s announcement that Hotel Collingwood in Bournemouth had also joined Vine Hotels’ growing portfolio.

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.

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

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

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

tives – all with wellbeing and happiness at their heart.

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

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

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

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

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

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

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

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

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

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Issue 323

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 323

CLH DIGITAL

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

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

ciency.

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

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

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

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

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

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

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

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

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

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

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

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

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Issue 323

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.

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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

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Issue 323

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

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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

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Issue 323

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

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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 323

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Design and Refit Maintaining the Look That Keeps Customers Coming Back In today's hospitality landscape, customers often make up their minds long before they've sampled a meal or ordered a drink. Online reviews, social media posts and the ever-present "court of public opinion" mean every detail of a venue is under greater scrutiny than ever before. From the condition of seating to the appearance of tables, flooring and décor, the physical environment has become as much a part of the customer experience as the menu itself.

For pubs, bars, restaurants, cafés and licensed venues, maintaining furnishings isn't simply about appearances—it's a commercial investment that directly influences customer satisfaction, dwell time, repeat business and ultimately profitability.

FIRST IMPRESSIONS MATTER MORE THAN EVER The old saying that you never get a second chance to make a first impression has never been more relevant. Customers frequently share photographs of venues online, while review platforms regularly feature comments about comfort, cleanliness and ambience alongside food and service.

Scuffed tabletops, torn upholstery, unstable chairs or faded outdoor furniture can quickly undermine an otherwise excellent dining or drinking experience. Conversely, attractive, well-maintained furnishings immediately communicate professionalism, quality and attention to detail.

Before customers have interacted with staff or sampled the menu, they have already formed an opinion based on what they see.

drinks or linger over dessert. Well-planned layouts create natural flow for both customers and staff, reducing congestion while maximising seating capacity. Different furniture styles can transform the character of a venue, from a cosy traditional pub to a contemporary gastropub or vibrant cocktail bar.

matically improve the overall appearance of a venue.

Every table, chair, booth and bar stool contributes to the overall identity of the business.

Key considerations include:

CREATING A STRONG BRAND IDENTITY Successful hospitality businesses understand that consistency builds recognition. Furnishings play a significant role in reinforcing a venue's brand personality and attracting its desired audience.

A country inn may favour warm timber finishes and upholstered seating to create a welcoming atmosphere, while a modern city bar may opt for sleek materials and minimalist designs. Family-friendly restaurants often require flexible, durable seating arrangements, whereas premium dining establishments may prioritise luxurious comfort and elegant finishes.

The furniture should support the story the venue wants to tell.

AN INVESTMENT THAT DELIVERS IMMEDIATE IMPACT While major refurbishments can require significant investment and lengthy closures, replacing tired furniture is often one of the quickest and most cost-effective ways to revitalise a venue.

Furniture does far more than provide somewhere to sit. It defines the atmosphere of a venue and influences how customers interact with the space.

New tables and chairs instantly refresh the appearance of a hospitality business without altering its layout or operational procedures. Customers notice updated furnishings immediately, helping existing venues feel fresh and contemporary while signalling that management continues to invest in the customer experience.

Comfortable seating encourages guests to relax, enjoy another round of

Even selective replacement of the most heavily used furniture can dra-

Furniture Shapes the Customer Experience

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

BALANCING STYLE WITH PRACTICALITY Choosing furniture for a hospitality venue often involves balancing aesthetics with operational efficiency.

• Comfort for the intended duration of customer visits.

• Ease of cleaning and maintenance.

• Durability under intensive daily use.

• Flexibility to accommodate different group sizes.

• Compatibility with the venue's overall design and branding.

• Efficient use of available floor space.

Operators should also consider future adaptability, selecting furniture that can continue to complement evolving décor or changing customer expectations.

A REFLECTION OF STANDARDS In an era where every customer can instantly publish their opinion online, the condition of a venue's furnishings has become a visible reflection of its overall standards.

Well-maintained, attractive furniture enhances ambience, strengthens brand identity and encourages customers to stay longer and return more frequently. Combined with excellent food, drinks and service, it helps create the memorable experiences that drive positive reviews and valuable word-of-mouth recommendations.

For hospitality operators looking to refresh their premises without undertaking a full refurbishment, investing in quality commercial furniture remains one of the simplest and most effective ways to breathe new life into a venue—creating an environment that not only looks inviting but continues to perform for years to come.

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

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Issue 323

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 323

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

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Issue 323

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

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LH £40,000

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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

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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-

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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

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THINKING OF SELLING? CALL FOR A FREE VALUATION

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

Why Use a Specialist Hospitality Consultant?

Renowned & Popular Business

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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.

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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.

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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

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TELSTAR HOTEL EXETER, DEVON

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TAYLORS RESTAURANT TAVISTOCK, DEVON

OLD INN NR WINCANTON, SOMERSET

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HEAVY TREE CAFE EXETER, DEVON

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BLOCK CAFE TAUNTON, SOMERSET

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

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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