CLH Digital - Issue #324

THE LEADING PUBLICATION FOR THE HOSPITALITY SECTOR & LICENSED TRADE Issue 324

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£27 million Boost for Pubs This Quarter Final Weekend!

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Pubs could generate an additional £27.5 million from pint sales alone for Saturday’s England match against Norway, according to the British Beer & Pub Association (BBPA), with millions set to head to the pub for the 10pm kick off and venues around the country already reporting they are fully booked.

The trade body has estimated that pubs will take £27.5m in extra sales on

Saturday from pint sales alone, bringing total pub revenue from Saturday to more than £100m.

This surpasses the uplift seen during England’s last World Cup game, in which Thomas Tuchel’s team edged past Mexico in the round of 16.

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Issue 324

Editor's Viewpoint

Welcome to the latest issue of CLH News Given the mess he's currently mopping up on his way out the door, it would take a STILL BANGING ON brave – some might say foolish – successor to come in and pour cold water on a nation's bank holiday after sixty years of hurt. Andy Burnham take note.

ABOUT THE TIPPING: ROUND WE GO AGAIN WORLD CUP? YES – Meanwhile, the tipping debate has resurfaced, as it periodically does.

To recap the state of play: control over hospitality tips currently sits in an uneasy balance AND HERE'S WHY between employers, who retain ultimate statutory distribution authority, and workers, who'd rather have full democratic control over how the pot is split.

EDITOR

Peter Adams

Yes, I'm still talking about the World Cup. I make no apology for it. This tournament has been a genuine boon for our sector and for the national mood more broadly, and after the run we've had, it deserves every column inch we can spare it.

The law is clear that 100% of tips must reach staff without deductions – but who decides exactly how that money is carved up remains a live and, at times, fractious argument.

And isn't it just!

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I don't want to sound too political, but hospitality has been through the wringer these last few years – and so, frankly, has the country.

It brings me back to my favourite political philosopher – yes, the great American economist Thomas Sowell – who observed that there are no solutions, only trade-offs.

Business rates, National Insurance hikes, spiralling staffing costs, relentless inflation and falling footfall have all taken their toll on operators up and down the land.

Nowhere is that truer than in hospitality tipping. There's no one-size-fits-all answer here, and to my mind the case for employer-led control rests on three things:

@CLHNews

So when I say England's run to the quarter-final has put a smile on our faces and cash in the tills, I mean it quite literally. I've said before this couldn't have come at a better time – the sector needed a genuine shot in the arm, and it's got one.

• Preserves business flexibility – allowing custom allocation rules, since no single system fits every venue.

• Balances the whole team – enabling fairer sharing between visible front-of-house staff and the kitchen teams nobody sees.

• Maintains legal compliance – keeping allocation governed by objective factors, minimising the risk of discrimination claims.

A quick dig around also throws up the tronc system, run by an independent troncmaster, who can be a chosen frontline staff member or an external accountancy firm.

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The numbers back this up. The British Beer & Pub Association reckons Saturday's quarter-final against Norway alone could put an extra £27.5m behind the bar, pushing total pub revenue for the day past £100m. Stonegate has already banked 32,000 bookings for the game.

Marston's reported roughly 450 of its pubs stayed open until 5am for the Mexico match, with its operations director calling the night "truly special." Yorkshire even pipped London as Stonegate's top-performing region for the first time – there's a headline for the regions lobby if ever there was one.

It takes the employer out of direct distribution and even brings tax advantages via National Insurance exemptions.

Oh, it all seemed so much simpler back in the day.

Long may it continue. I won't tempt fate by saying too much, but I fancy England's chances against Norway tonight.

Anyway – here's to an England win tomorrow night, setting us up for an even bigger boon for the sector come the semi-final.

And if we go all the way? Well, there's already talk of a bank holiday.

I would encourage all our readers to vist our website at www.catererlicensee.com to sign up for our twice weekly e-newsletter.

Our outgoing Prime Minister has floated the idea, coyly telling reporters he doesn't want to jinx it but to ask him again if England reach the final.

I can always be contacted at edit@catererlicensee.com

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

www.CLHNews.co.uk CLHNews

EDITOR Peter Adams

SALES EXECUTIVES David Bartlett Guy Stephenson

PRODUCTION & DESIGN Matthew Noades

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Issue 324

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£27 million Boost for Pubs This Quarter Final Weekend!

(CONTINUED FROM FRONT COVER)

Stonegate’s Craft Union sites recorded its highest ever sales performance after midnight.

During this game, which kicked off at 2am on Monday due to weather delays, pubs served 1.25m extra pints than on a usual Sunday night.

Around one in three pubs chose to open, after licensing hours were extended at the last minute, according to payment provider Dojo. They also estimated that half the usual number of fans stayed out to watch the game at a pub compared to Sunday afternoon.

BEST PLACE “Without doubt, the pub remains the best place for fans to come together and cheer on England, which is why we expect up to 5.5 million extra pints to be sold this Saturday during the England Norway match,” said Emma McClarkin, chief executive of the BBPA. Kate Nicholls, chairwoman of UKHospitality, said: "Even in the early hours, and with an unexpected delay to kick off, England fans turned out in huge numbers to cheer on the Three Lions and watch one of the best games of the tournament so far.

"Thanks to the urgent extension to licensing hours, a third of pubs chose to open their doors and the sector enjoyed an 11% spending boost as a result, showing the significant demand from fans.

"It will have provided a much-needed boost for those pubs showing the game and the entire sector will now be preparing for a super Saturday when England face Norway in the quarter final."

Trade peaked well ahead of the 2am kick-off, with midnight to 1am the busiest hour of the night, as fans arrived early to secure a seat and watch England clinch victory in the Azteca.

David McDowall, CEO of Stonegate Group: “Nights like this show exactly why the pub remains the heart of the nation when it comes to watching football. Our teams pulled out all the stops for a 2am kick-off, and the numbers speak for themselves, from record spirits sales to Yorkshire pipping London to top region for the first time. It’s a brilliant reminder of the role pubs play in bringing people together for the big moments.”

Stonegate has already seen bookings surge for this Saturdays Quarter Final against Norway, with 32,000 bookings made.

PUBS MATTER HEINEKEN UK data shows managed operator Star pub sales value up 67% year-on-year for England’s 3-2 victory over Mexico.

Lawson Mountstevens, managing director of HEINEKEN UK’s Star Pubs said: “This is a brilliant reminder of why pubs matter. Even with a 2am kick-off, fans still turned out to watch the match together, creating an atmosphere you simply cannot recreate at home. For pubs, it was a welcome and meaningful boost, not just at the bar, but across food too, and it shows the powerful role pubs continue to play in bringing communities together for big national moments.”

TRULY SPECIAL

Greene King said it took 5,300 bookings for the game, more than for England’s round-of-32 match versus Ghana, despite the later kick-off time.

Jared Sedgwick, director of operations at Marston’s, which runs more than 1,300 pubs, bars and inns nationwide, said that the night ‘was something truly special’.

24,000 BOOKINGS Stonegate Group saw pubs and bars across its estate pour 796,000 drinks as fans stayed up for England’s 2am kick-off against Mexico, 355,000 more than a typical Sunday.

He said: ‘Around 450 of our pubs stayed open through to 5am and the atmosphere was everything you'd hope for - passionate, community-spirited and the kind of night that everyone who was there will remember for a lifetime.’

Over 24,000 bookings were made for the early hours kick-off, across 717 pubs across Stonegate managed pubs and Craft Union sites that were showing the game.

Saturday’s quarter final brings a renewed call from trade groups to bring beer duty in line with the European average, implementing a meaningful draught discount to support pubs.

Spirits were the standout category on the night, up 30,000 on England’s last fixture, with 145,000 drinks sold.

Smirnoff Red was the single top-selling product with 59,000 shots sold, outperforming every draught line on tap. On the draught side, 412,000 pints were sunk across Stonegate pubs.

DUTY RATES

In a first for the tournament, Yorkshire overtook London as Stonegate’s top-performing region, pouring 126,000 drinks to London’s 124,000 and also topping the draught table with 72,000 pints served.

Walkabout Newquay was the group’s top individual site, serving 4,600 drinks and 2,300 pints. Meanwhile

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BBPA’s McClarkin added: “As anticipation for the quarter-finals builds, it’s important to remember what our teams have in common. Both England and Norway pay some of the highest rates of beer duty in Europe, with England fans paying 12 times more than Spain.

“We’re asking the government to bring permanent relief to the sector by bringing beer duty in line with the European average and implementing a meaningful draught discount, keeping pints affordable and pubs the home of live sport.

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Issue 324

Why Proactivity Is The Secret Ingredient To Five-Star Food Hygiene Inspections Food hygiene inspections can be intimidating, but they also offer an opportunity to ask questions and improve practices. Pauline Munro, a partner at Gateley Legal (https://gateleyplc.com/gateley-legal/), explains what to expect from an inspection, and why proactive, continuous engagement with your local authority can help maintain a five-star approach to food hygiene.

For businesses that have yet to welcome an environmental health officer to their premises, it can be tempting to imagine the inevitable inspection as a kind of ‘Kitchen Nightmares’ scenario. A hot-tempered official conducts an expletive-ridden search of pantries and walk-in freezers, whilst your staff look on with a mixture of horror and embarrassment.

Food hygiene inspections are not there to catch you out or shut your business down, however. They exist to ensure that your business is doing at least the minimum to maintain good standards of hygiene and keep customers safe.

AN INSPECTOR CALLS, UNEXPECTEDLY Food hygiene inspections are rarely, if ever, pre-arranged with the business that will be inspected.

Under section 32 of the Food Safety Act 1990 (‘the 1990 Act’), as well as regulation 16 of the Food Safety and Hygiene (England) Regulations 2013 (‘the Regulations’), officers have wide-ranging powers to enter premises “at all reasonable hours”, inspect those premises, and seize and detain anything that could provide evidence of a breach.

This means that, once an officer arrives, businesses must allow that person to enter and provide any information, documents, or samples they need to complete their inspection. It is also an offence to intentionally obstruct an officer, fail to give assistance, or deliberately provide false or misleading information.

TICKING THE BOXES A checklist provided by the Food Standards Agency (FSA) provides a useful guide on what the officer will review during the inspection, such as equipment, hand-washing facilities, cleaning products, and evidence of a Hazard Analysis and Critical Control Point (HACCP) plan.

Even if the officer catches you on a busy day, it is good practice for the manager to remain with the officer throughout the inspection, making notes of what they say, and taking photos of what they see. The manager

can also ask and answer questions, and provide further information or documentation where required.

The officer should communicate with you throughout the inspection, highlighting any areas that need improvement, offering advice, and discussing any serious breaches that may require a legal notice, such as a Hygiene Improvement Notice or a Remedial Notice. The most serious cases will result in a Hygiene Emergency Prohibition Notice being served, which will require the premises to be closed whilst the hygiene issues which have been identified during the visit are addressed.

RECEIVING YOUR RESULTS Following the inspection, you will receive a letter confirming any improvements you must make, and by when. It will be your responsibility to notify the officer that these improvements have been made, and to provide evidence of this.

You may also receive a Food Hygiene Rating, which marks your standard of hygiene from 0 (‘urgent improvement required’) to 5 (‘hygiene standard very good’). You should take this rating seriously, as an increasing number of consumers use them to decide where to purchase and consume food. Many food delivery services will also require a business to have a rating of at least 3 before they will partner with them.

If you disagree with your rating, the contents of the letter, or any legal notices that you receive, you may be able to appeal against them using the process outlined, either in the officer’s letter, or on the notice itself.

BE PROACTIVE A poor rating or a Hygiene Improvement Notice should not be catalysts for change, however. All food business operators have a responsibility to adhere to food safety laws and regulations, manage the risks, and ensure that any food they serve to customers is safe to eat. This is an ongoing and constant duty requiring robust and documented systems that are regularly audited for compliance.

The consequences of poor food safety and hygiene practices can be more serious than a 0 out of 5. In 2025, for example, a restaurant owner in the West Midlands received substantial fines after 29 customers were hospitalised with severe food poisoning linked to a unique strain of Salmonella.

The year before, an outbreak of Shiga toxin-producing E.coli 0145 (STEC) linked to salad leaves was responsible for two deaths, as well as more than 90 hospitalisations.

Proactively managing food hygiene from the top-down is one of the best ways to prevent harm to consumers and ensure that a business remains inspection ready.

This includes ensuring that all training is updated in line with the latest guidance, confirming that staff are completing and recording hygiene checks properly, conducting your own inspections and audits, carrying out refresher training, and periodically supervising staff.

You do not need to wait for an inspection to ask questions, raise concerns, or make improvements. Regularly liaising with your local authority, as well as a food safety specialist, will help you to maintain an excellent standard of hygiene, and, most importantly, ensure that your food is safe for customers to eat.

Government to Review Workplace Heat Rules as Hospitality Braces for More Extreme Temperatures Operators across pubs, bars, restaurants and hotels have been given fresh reason to keep a close eye on kitchen and front-of-house conditions this summer, after the Department for Work and Pensions (DWP) confirmed plans for a public consultation on workplace temperature rules — just as the UK endures its third heatwave of 2026.

With forecasters predicting highs of 36C this week and yellow and amber heat-health alerts covering the whole of England until Saturday evening, the timing puts renewed pressure on an industry where kitchens, cellars and service areas are already some of the hottest working environments in any sector.

Unlike minimum workplace temperatures, there is currently no legal upper limit on how hot a workplace can get in the UK. The Health and Safety Executive (HSE) has long argued that a blanket maximum isn’t practical, given that in many workplaces — hospitality kitchens being a prime example — high temperatures are generated by the nature of the work itself rather than the weather alone.

That said, employers still carry a clear legal responsibility to protect staff wellbeing, regardless of what the thermometer says. For hospitality businesses, that duty of care extends to chefs working service in front of hot equipment, bar staff on packed summer floors, and housekeeping teams working in un-air-conditioned rooms.

The prospect of change moved a step closer this week after Labour MP Alex Mayer, representing Dunstable and Leighton Buzzard, tabled a parliamentary question asking ministers what assessment had been made of the impact of heatwaves on staff in outdoor and high-temperature workplaces.

Responding on behalf of the DWP, minister Sir Stephen Timms confirmed that the HSE — Great Britain’s workplace health and safety regulator — will this year launch a public consultation on proposed updates to the Approved Code of Practice for the Workplace (Health, Safety and Welfare) Regulations 1992. Workplace temperature is expected to be a central part of that review.

Timms noted that employers already carry a legal duty to properly assess heat-related risks to staff, and pointed to HSE guidance issued in June encouraging businesses to manage those risks as the current run of hot weather continues.

A House of Commons research briefing published in June also acknowledged that temperatures in some sectors have become “regularly unacceptably high,” with government committing to modernise guidance on extreme-heat working conditions — a description that will resonate with anyone who has stood over a grill station during a summer lunch service.

The TUC has been pushing HSE for some time to go further, calling for a formal review of guidance. Its proposal would require employers to act to bring down temperatures once conditions pass 24C and staff report discomfort, with workers able to down tools entirely once temperatures hit 30C — or 27C for those in physically demanding roles, a category that would likely capture much of a busy kitchen brigade.

Government has so far stopped short of committing to a fixed legal maximum. In a Lords debate on extreme heat last year, Baroness Anderson declined to commit HSE to setting an upper limit, instead reiterating that workplaces must provide a “reasonable” indoor temperature for staff.

For licensed and hospitality venues, the direction of travel is worth watching closely. A formal consultation raises the possibility of firmer obligations around ventilation, rest breaks, hydration provision and heat-risk assessments — areas many operators already manage informally during busy summer trading, but which could become more clearly defined in regulation.

In the meantime, the current legal position remains unchanged: there is no statutory maximum temperature, but the existing duty to assess and manage heat risk to staff still applies in full.

The Met Office has said temperatures should start easing from this weekend, offering some respite to kitchens and beer gardens alike, though it stopped short of forecasting a swift return to more typical summer conditions.

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‘VAT’s The Problem’ Shop Launches For Delivery, As Campaign Secures More Than 250,000 Supporters The #VATsTheProblem campaign shop has now been updated to allow hospitality businesses to order campaign assets and have them delivered direct to their venue ready-to-use.

Tom Kerridge said: “The campaign has had fantastic support so far and there is great momentum, but we have to keep talking to our customers about why this is so important.

Tent cards, beer mats, receipt cards and posters are all available to order at cost price, in addition to free assets already available to download and print by businesses or their normal print provider.

“Talking to the public about why a 10% hospitality VAT rate supports their local venue, local jobs and local high street is essential and we want to make it as easy as possible for operators to showcase the campaign.

The campaign launched to consumers on 1 July and there has been strong support already from venues across the country urging consumers to sign the petition supporting 10% hospitality VAT.

“The shop allows you to pick what’s best for you – whether that’s beer mats sent direct to your pub door or posters you can download and print off for the staff room.

This consumer support will build on the more than 250,000 signatures secured by the campaign, spearheaded by chef Tom Kerridge and supported by UKHospitality, the British Beer and Pub Association, the British Institute of Innkeeping and CODE Hospitality.

“I know how passionate hospitality businesses are about this campaign, so please utilise the shop, order the assets and flood venues with #VATsTheProblem branding.”

Holland & Barrett Opens UK’s First Wellness Pub Holland & Barrett has unveiled a wellness pub activation to encourage people to take care of their health over the summer.

wellness and science-led solutions together through pub-inspired entertainment and expert-led moments to help guests feel refreshed and recharged all summer long.

Titled ‘The Wellness Tap’, the event features hydration drinks on tap and wellness talks that took place this week.

Guests can pull up a stool to enjoy free drinks, including Hydration pints on tap, as well as healthy pub snacks, interactive pub quizzes (12:30 pm & 7 pm daily), expert-led ‘Pub Talks’ (1:15 pm & 6 pm daily), and live DJ sets, with the chance to walk away with premium wellness prizes to power them through the summer.

The new opening follows research from the retailer which shows 53 per cent of respondents believed that “chaotic” summer schedules negatively impact their sleep.

Lina Chan, director of missions at Holland & Barrett, said: “Summer is all about enjoying every single drop of sunshine. But let’s be honest, it’s incredibly easy to hit an energy wall before the season is even halfway through.

“Our State of the Nation’s Health study shows that 41% of adults reported a massive lack of energy over the last year, with summer heavily impacting this. We want to show the nation that you don’t have to compromise and miss out. By backing your body with a little wellness attention, you can say ‘yes’ to everything summer has to offer.”

What’s on tap:

Image: Holland & Barrett Landing in the capital for two days only, The Wellness Tap puts a feelgood spin on the classic pub experience, bringing Holland & Barrett’s

• Free hydration pints (alcohol free) on tap • Free healthy snacks • Interactive pub quizzes (12:30pm & 7pm daily) • Expert-led Pub Talks (1:15pm & 6pm daily) • Live DJ sets • Chance to win wellness goodies (while stock lasts)

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Government Enables Use of Digital Proof of Age for the Sale and Supply of Alcohol - Here's What The Changes Mean Julian Howison, CEO of TOTUM (www.totum.com) comments on the modernisation of ID and what this means for venues and consumers.

The Home Office has released a written statement confirming it will update the Licensing Act 2003 Mandatory Licensing Conditions Order to permit certified Digital Verification Services (DVS) as valid proof of age for alcohol sales in England and Wales, which is expected to come into force in Autumn 2026.

sumer habits and modern technology. Those who prefer to prove their age using physical documents can still do so.”

Commenting on the development, Julian Howison, CEO of TOTUM, who offer ID and age verification products and services, says: “Earlier this year, research conducted across 2,000 respondents in our database across students, apprentices and professionals found that only a third carry ID with them daily (31%) despite being ID’d weekly on items (30%), presenting the real inconvenience traditional ID formats have.

Announcing the measures, Sarah Jones, The Minister of State for Policing and Crime says: “Members of the public who are fortunate enough to look younger than their age, but are always having to carry their passport or driving licence to prove they are 18 or over to buy a pint in a pub, will soon no longer have this dilemma. In future, digital ID will be a quick and secure way to prove age without revealing any additional personal details to bar staff, and will mean that passports can be left safely at home by those who choose this option.

“I am therefore laying a statutory instrument to deliver on our commitment to update the Licensing Act 2003 (Mandatory Licensing Conditions) Order 2010 (“the Order”) made under the Licensing Act 2003 (LA03). This change will permit the use of certified and registered Digital Verification Services (DVS) for the sale and supply of alcohol in England and Wales, where certain conditions are met.”

“This step to modernise ID is a significant movement for hospitality venues, retailers and consumers and will allow venues to conduct entitlement and age verification checks more quickly and securely, helping to improve security and experience.

“For consumers, this shift removes the need to carry and hand over physical documents and instead utilise certified DVS to make buying agerestricted goods safer, faster and more convenient.

She continues: “Currently, the Order requires physical documents bearing a photograph, date of birth and security features to verify age.

However, with the increasing adoption of secure digital technologies, the Government recognises the need to align legislation with today’s con-

“While privacy and security has been at the forefront of consumers' minds, the development of digital age verification will help to protect consumers' privacy further by only disclosing essential age verification information.”

Calls to Back Hospitality and Boost Welsh Economy with Sector-Wide Business Rates Cut UKHospitality Cymru has called on the new Welsh Government to reduce business rates for hospitality, which would represent swift delivery of its manifesto commitment.

With hospitality businesses across pubs, restaurants, hotels, cafes and many more continuing to be under immense cost pressure, reduced business rates would support business viability, ease youth unemployment and drive economic growth says UKHospitality Cymru.

Plaid Cymru committed to cutting business taxes for hospitality businesses in its manifesto, with UKHospitality Cymru recommending reforming or replacing business rates to achieve a permanent, lower rate for hospitality businesses.

The call from the sector comes as the Senedd debated hospitality and tourism issues earlier this week [Wednesday 8 July].

David Chapman, Executive Director of UKHospitality Cymru, said: “Across every part of Wales and every part of hospitality, the message from businesses is the same: costs

are too high.

“Business rates, employment taxes and VAT are all weighing down our businesses, forcing them to take difficult business decisions, like slamming the brakes on youth employment and investment.

“Hospitality’s cost and tax burden needs to come down and the immediate solution is simple – lower hospitality business rates. It would be an early signal from the new Welsh Government that it backs our pubs, cafes, restaurants and hotels, and would speedily deliver one of its manifesto commitments.

“The broken business rates system is a hospitality-wide solution that needs a hospitality-wide problem.

“Whether it’s the local pub, the seaside family hotel or the neighbourhood restaurant, they’re all major local employers, drivers of growth and hubs of our communities that are drowning in costs and in need of lower business rates.”

Printed Pub Banners: The Secret Weapon Behind Every Successful Pub Promotion First impressions matter, especially in the hospitality industry. Before a customer samples your food, orders a drink or experiences your atmosphere, they'll often make a decision based on what they see from the street. That's where professionally printed pub banners come into their own, transforming blank walls, fences and railings into powerful advertising space that works around the clock.

parties, Sunday lunches, charity fundraisers, comedy nights, cocktail evenings and live entertainment can all be promoted with professionally designed banners that capture attention from a distance. Better still, banners are easy to replace as your promotions change throughout the year, ensuring your venue always looks fresh and inviting.

Consistency is another major factor in successful marketing. By incorporating your pub's logo, colours and branding into every banner, you create a recognisable identity that customers remember. HFE Signs works with businesses across the UK to produce custom banners that not only advertise promotions but also strengthen long-term brand recognition.

From traditional village pubs to bustling city bars, printed banners remain one of the most affordable and effective ways to promote events, increase footfall and boost sales. Whether it's live music, quiz nights, seasonal menus, televised sporting events or beer garden promotions, a bold, professionally printed banner can stop people in their tracks and encourage them to walk through the door.

Unlike digital advertising that disappears after a few seconds, a printed banner keeps working day and night. Positioned outside your venue, it reaches local residents, passing traffic and visitors without ongoing advertising costs. It's simple, effective marketing that continues to deliver results long after it's been installed.

Quality is everything when it comes to outdoor signage. A faded or poorly produced banner can send the wrong message, while vibrant colours, sharp graphics and durable materials help create a professional image that reflects the quality of your business. That's why thousands of pubs, clubs and hospitality venues trust HFE Signs to produce banners that are built to withstand the unpredictable British weather while maintaining exceptional print quality.

With over 5,500 five-star customer reviews, HFE Signs has built one of the strongest reputations in the UK signage industry. Every month,

Many publicans are surprised by just how much passing trade a professionally printed banner can generate. A clear message such as "Beer Garden Open", "Food Served All Day" or "Live Music Tonight" can be enough to encourage an impulse visit that turns into a loyal customer. the company produces thousands of custom printed banners, supplying businesses of every size with eye-catching promotional displays that are designed to get noticed.

One of the biggest advantages of working with HFE Signs is flexibility.

Whether you need a single custom banner for a one-off event or complete event branding featuring multiple banners, mesh fencing, stage graphics and promotional displays, every order is produced to the same high standard. This makes it easy for pubs to create consistent branding across beer gardens, entrances, car parks and outdoor event spaces without compromising on quality.

Printed pub banners are incredibly versatile. Summer BBQs, Christmas

As competition continues to grow within the hospitality industry, making your venue stand out has never been more important. Professionally printed pub banners offer exceptional value for money, immediate visibility and long-lasting durability, making them one of the smartest marketing investments any pub can make.

With over 5,500 five-star reviews, thousands of custom banners printed every month, and the ability to supply everything from a single banner to complete event branding, HFE Signs continues to help pubs across the UK attract more customers, promote more events and create lasting impressions—one banner at a time.

Check out HFE Signs and special offers here: www.hfe-signs.co.uk

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Beer and Pub Campaigners Call On Competition and Markets Authority to Investigate the UK Beer Market A new report, published by CAMRA, shows how independent brewers are being excluded from bars across the UK, and sets out the case for the Competition and Markets Authority action.

“The Government needs to step up, start taking the issue seriously, and take action that matches up to their statements about supporting pubs and the communities they serve.

‘Beer in the UK’ is the authoritative consumer view on how the UK beer scene actually works, or doesn’t work, for beer drinkers and independent brewers.

“Andy Burnham recently said that ‘People need to be able to look forward to a night out’. The best way he can deliver on that is by ordering a proper market investigation to sort this mess out and deliver a fair deal for publicans and drinkers, and the independent brewers that they want to support.

The report lays bare the stark state of British brewing – that it is dominated by four international conglomerates with little affinity with our brewing heritage, or what beer drinkers want.

Other headlines from the report include:

“If this report makes you as angry as it makes me, that’s good.

CAMRA is fighting for changes to the status quo, and I hope you’ll join us and get involved.”

Tim Webb, Report Editor, said: “The fact that a narrow clique of • Seven of the top ten selling ‘craft beers’ in the UK are made by just four multinational corporations dominates the UK brewing industry is a global brewing conglomerates. national embarrassment. They only make beers that suit their pro• Many of the UK’s favourite ‘continental’ and ‘import’ lagers are brewed duction facilities, ignoring the types that beer lovers want to drink. in the UK. Credit: CAMRA They do not know how to reverse beer’s downward spiral, make • Data from the Society of Independent Brewers and Associates (SIBA) little profit, and brew nothing worth exporting. They cannot grow the UK economy. shows that the demand for independent beer is 280% higher than the share that they have of the pub market.

“The way that better, independent, brewers are excluded from the on-trade beer market is scandalous.

Ash Corbett-Collins, CAMRA Chairman said: “Ordinary drinkers are being short changed when it comes to Brewing is a business that competition authorities need to investigate, take apart, and reassemble, so the UK choice and quality at the bar. Our report proves how the global players are exploiting the status quo to can return to playing a leading role in the world of beer.” squeeze out independent brewers, to the detriment of ordinary publicans and beer drinkers.

Redditch Community Pub Relaunched Following Transformational Refurbishment Popular community pub, The Sportsman Arms in Redditch, officially relaunched following a combined investment of £130,000 from experienced licensees, Jo and Tony Wade and Admiral Taverns.

The refurbishment breathes a new lease of life into The Sportsman Arms to elevate and modernise the overall look and feel of the pub – ultimately enabling the licensee to further cement it as the go-to community hub for local customers. icensees, Jo and Tony, bring a wealth of knowledge and expertise to the pub. Going forward the licensees are committed to creating a dog and family friendly hub that brings people together and supports all aspects of community life.

Jo and Tony Wade, licensees at The Sportsman Arms, commented: “We’re absolutely thrilled with how the refurbishment came along — the transformation has been truly significant. Every detail has been carefully considered to ensure that The Sportsman Arms feels fresh and exciting, while still retaining the warmth and character that makes this place so special for the community.

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

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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Issue 324

10 Critical Hospitality Challenges AI Is Transforming and Why Hotels Can No Longer Ignore Them The hospitality industry is at a tipping point, driven by the rapid adoption of artificial intelligence throughout the entire travel journey, forcing hotels to reinvent how they attract guests, drive bookings, and maximize revenue. According to RateGain’s internal data, 70% of travelers across Asia Pacific are already using artificial intelligence throughout the travel journey — from inspiration and trip planning to booking, in-stay interactions, and post-trip reviews.

Despite widespread adoption of digital tools and AI among consumers, the hotel industry continues to lag behind in its operational transformation. “Most hotel organizations continue to operate within fragmented technology environments where critical information is distributed across multiple systems that were never designed to communicate effectively with one another. Guest data often sits separately across PMS, CRM, loyalty, and operational platforms, while content and pricing information can vary across channels, and updates may not occur in real time.

As a result, organizations create disconnected datasets that prevent a complete and accurate understanding of the customer”, says Anurag Jain, VP APAC & MENA at Rategain.

In this context, Anurag Jain, VP APAC & MENA at RateGain (www.rategain.com), has identified the ten most critical challenges reshaping the hospitality industry and how AI can become a competitive advantage in strengthening pricing and revenue strategies: • Chasing traffic instead of profitability: many hotels still measure success through website visits, clicks, and impressions, even though traffic alone does not guarantee revenue. Today, the priority is maximizing profitability per guest. AI helps identify which channels create real value and optimize investment.

• Rising acquisition costs are squeezing margins: attracting direct bookings is becoming increasingly expensive, and increasing marketing spend does not always deliver better results. AI helps identify more profitable opportunities and allocate resources more efficiently.

• Broad targeting misses high-value guests: not all travelers have the same booking intent or spending potential. Through predictive analytics, AI identifies and prioritizes the audiences with the highest likelihood of conversion.

• Unanswered inquiries lead to lost revenue: every missed call or message can translate into a lost booking opportunity. AI-powered voice and chat solutions provide instant responses, answer questions, and support bookings 24/7 in multiple languages.

• Outdated pricing models reduce competitiveness: losing bookings is not always a pricing issue; it often stems from a lack of visibility into market dynamics and competitor behavior. AI can help analyze trends and demand patterns to support faster and more effective decisions.

• Underutilized conversion potential: improving conversion rates can often generate stronger results than simply increasing traffic. AI identifies friction points and optimizes the user experience to turn more visits into bookings.

• Losing guests in the early stages of the journey: purchase decisions begin long before the booking stage. AI enables hotels to influence travelers earlier through personalized content and experiences during inspiration and research phases.

• Rear-view reporting limits growth: understanding what happened is no longer enough in a rapidly changing market. AI delivers predictive insights that help anticipate trends and opportunities.

• Fragmented guest journeys create missed opportunities: disconnected experiences across calls, websites, and booking channels create friction and drop-offs. AI helps analyze trends and demand patterns to support faster, more effective decision-making.

• Decision speed is the new competitive advantage: opportunities emerge and disappear quickly, and slow decisionmaking comes at a cost. AI accelerates analysis and enables organizations to act faster than competitors.

Hydes Brewery Appoints Peter Borg-Neal As Chairman Salford-based independent brewer and pub retailer Hydes has announced the appointment of Peter Borg-Neal as its new chairman.

Borg-Neal, 65, succeeds Richard Lancaster, who is stepping down after successfully guiding the historic business through the post-pandemic period and overseeing record turnover.

Borg-Neal brings more than 40 years of high-level experience in multi-site hospitality and consumer-facing sectors. He is best known as the founder of Oakman Inns, which he scaled from a greenfield concept into a highly respected, £60m+ premium pub group spanning 32 sites. His extensive leadership background includes senior roles at Whitbread plc and Allied Domecq Retailing, as well as twice being named Business Leader of the Year at the Publican Awards.

He currently operates as the principal advisor at Ascott Advisory.

Established in 1863, Hydes remains an independent, family-controlled business operating an estate of 44 pubs across the North West of England and North Wales, alongside its brewing facility in MediaCity.

Commenting on his appointment, Peter Borg-Neal said: “I have always been a traditionalist at heart, and I firmly believe that the relationship between a brewery and its pubs is one of the defining characteristics of our industry. Hydes has been family-owned for more than 160 years and represents a vital part of that heritage. I am immensely proud to become Chairman, and I see it as a key responsibility to help ensure Hydes remains a strong, proudly independent family business for generations to come.

“Richard Lancaster joined just before the pandemic and, alongside the executive team, guided Hydes through an incredibly challenging environment with great skill and discipline. The business has emerged financially strong, well-organised, and with a clear sense of purpose. My first responsibility is to preserve that stability. Over the coming months, I intend to listen, learn, and fully understand the business before helping to shape the next phase of Hydes’ success.”

Adam Mayers, managing director of Hydes Brewery, welcomed the appointment and paid tribute to the outgoing chairman: “On behalf of the entire board and the family shareholders, I would like to express our sincere gratitude to Richard Lancaster for his immense contribution to Hydes over the years. His steady leadership and governance rigour provided crucial stability during a period of unprecedented industry disruption, leaving the company on an exceptionally firm financial footing.

“Peter is a very well-respected figure in the UK hospitality sector and brings an extraordinary wealth of operational and strategic expertise. His deep understanding of values-driven, independent businesses makes him the perfect fit for Hydes as we leverage our strong capital position to invest wisely, support our people, and deliver the high standards our customers expect.”

Hydes will continue to focus on its managed and tenanted pub estate, while remaining fully committed to the long-term success of its brewing operations.

Hospitality Apprenticeship to Showcase “Outstanding Apprentices” 2027 Hospitality businesses from across the UK are being invited to bring along their outstanding apprentices to the annual Hospitality Apprenticeship Showcase (HAS), taking place at the House of Commons during National Apprenticeship Week.

The event, to be held on Wednesday 10 February 2027, from 12.30pm– 3.30pm in the Terrace Pavilion, House of Commons, will bring together around 120 hospitality apprentices from many of the UK’s leading operators for an afternoon celebrating the talent, ambition and professionalism of the industry’s future leaders.

Over the past decade, more than 1,800 hospitality apprentices have attended the Showcase, making it one of the sector’s most prestigious events dedicated to recognising apprentice achievement.

The Showcase provides apprentices with a rare opportunity to meet their local MPs, demonstrate their skills, share their personal career journeys and hear from leading figures from both the hospitality industry and Government. It also gives Parliamentarians the opportunity to see first-hand the contribution apprentices

make to one of the UK’s most important sectors and the vital role hospitality plays in supporting employment, skills and economic growth.

The HAS event celebrates not only the achievements of individual apprentices but also the commitment employers make to developing future talent. Every apprentice attending has a story to tell, whether they have progressed from entry-level roles into management, discovered a passion for professional cookery, or built confidence and skills through workplace learning. The event has become one of the highlights of National Apprenticeship Week, shining a spotlight on the diverse and rewarding careers hospitality offers and challenging outdated perceptions of the industry.

Hospitality businesses of every size, from independent operators to national brands, are encouraged to bring along their apprentices who have demonstrated commitment, enthusiasm and a passion for the industry. Whether they are just beginning their careers or have already achieved significant milestones, the Showcase offers a unique opportunity to recognise their success on a national stage.

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Starmer Signals World Cup Bank Holiday Could Be on the Cards if England Win Prime Minister Sir Keir Starmer has given his clearest signal yet that a bonus bank holiday could be announced should England go all the way and lift the World Cup this summer — a move that would hand pubs, bars and hospitality venues across the country an extra trading day at the height of the tournament.

England booked their place in the last eight after edging out co-hosts Mexico in a dramatic tie at the Azteca Stadium, and now face Erling Haaland’s Norway in Saturday night’s quarter-final in Miami. Victory would set up a semi-final against either Argentina or Switzerland, with the final scheduled for Sunday 19 July in New Jersey.

Speaking to reporters at the NATO summit in Ankara — where he was overheard trading light-hearted jibes with Norwegian Prime Minister Jonas Gahr Støre about England’s past World Cup form under Labour governments — Starmer stopped short of confirming an extra day off but made clear the idea was firmly on the table.

“On the question of a bank holiday, I think I don’t want to jinx it, but ask me again if we get to the final,” he said.

Reports suggest that, should the Three Lions end their 60-year wait for a second World Cup, any additional bank holiday would most likely fall on Friday 24 July — the Friday immediately following the final.

What it could mean for the trade For operators, the prospect of a bank holiday carries real weight. An extra day off work traditionally translates into a significant uplift in footfall for pubs and bars, particularly if it follows an England triumph and coincides with victory parades and public celebrations.

Downing Street held off announcing a bank holiday following England’s last-16 win over Mexico, despite the match kicking off at 2am UK time.

However, the government did move to support the trade during that fixture by temporarily extending licensing hours, allowing pubs to stay open until 5am to accommodate fans watching the early-hours clash — a step operators will be hoping is repeated, or extended further, as the tournament progresses.

The bank holiday question has taken on added significance north of the border, after Scotland was granted its own bank holiday in June to mark the country’s first appearance at a men’s World Cup finals in decades, a proposal put forward by First Minister John Swinney and approved by the King.

Whether England’s hospitality sector will be given the same treatment remains to be seen. With the semifinal in Atlanta on 15 July and the final following four days later, licensees will be watching results — and Downing Street’s next move — closely.

Littlehampton’s The Crown Reopens Following Community-Focused Refurbishment The Crown, located in Littlehampton, officially opened on Thursday 25th of June following a transformational investment of more than £287,208. The pub is part of Proper Pubs the community wet-led operator division of Admiral Taverns.

Behind the bar are community heroes, Toby Guise and Michelle King, who are highly experienced in the hospitality sector.

Toby Guise, Operator of The Crown, said: “We have loved seeing this incredible transformation come to life. Admiral’s expertise has been incredibly helpful — they’ve truly understood what this pub needs to provide for the community and helped bring that to life with us.

We’re so proud to have opened our doors to both new and the reactions from new and old customers has been fantastic.”

Going forward, the operators will host a busy schedule of entertainment for customers to enjoy including karaoke from 8pm on Thursday evenings and live music on Friday and Saturday evenings.

Toby and Michelle are also hoping to support all aspects of community life by collecting food to donate to the local foodbank. Going forward, they also hope to support local charities and organise charity events.

Matt Gurney, Operations Director for Proper Pubs, said: “It has been a real pleasure to welcome Toby and Michelle to The Crown and it’s great to see how well the refurbishment has gone down with the local community.

On behalf of myself and the whole Proper Pubs team, we would like to once again congratulate Toby and Michelle and wish them the very best of luck in their future endeavours at The Crown.”

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Issue 324

How To Make A Restaurant Stand Out Today

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

In that context, marketing isn't a nice-to-have. It's the difference between full covers and empty tables - a commercial necessity. When margins are under pressure, marketing is often one of the first budgets businesses look to cut. Yet this can be a deathblow for restaurants. Visibility drives viability. Fewer people discovering your restaurant means fewer bookings, fewer returning customers and ultimately less revenue. Marketing isn't just about attracting new diners; it's about staying front of mind with existing customers and building the loyalty that sustains restaurants through tougher trading periods.

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

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

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

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

CONTENT IS YOUR BRAND 74% of people use social media to decide where to eat, and for most, discovery starts with a scroll. Your

feed is your storefront. High-quality visuals, behind-the-scenes storytelling, chef profiles and seasonal content are what stop the scroll and convert interest into reservations.

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

SEARCH ISN’T JUST GOOGLE ANYMORE Instagram, TikTok, and YouTube are the new search engines. 67% of Gen Z and 57% of Millennials rely on social to decide where to eat. Optimise your profiles with keywords, locations, and menu highlights.

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

BUILD LOYALTY, NOT JUST FOOTFALL Repeat customers are the engine of a profitable restaurant. Personalised newsletters, loyalty programmes, and local brand collaborations turn one-off visitors into advocates. Platforms like SevenRooms allow you to analyse spend patterns and tailor outreach, a targeted offer for someone who hasn't visited in months, or a reward for a regular.

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

IF AI CAN'T UNDERSTAND YOU, IT WON'T RECOMMEND YOU Right now, AI tools are building a picture of your restaurant from sources you've probably never considered.

That picture directly shapes what gets recommended to users — and if your website, reviews, and press coverage don't tell a consistent story, AI will either misrepresent you or overlook you entirely. PR matters more than ever: third-party coverage feeds directly into AI recommendations.

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

GET THIS RIGHT AND EVERYTHING ELSE FOLLOWS Restaurants approaching marketing strategically, with strong data foundations, consistent content, and a clear AI visibility strategy, are already seeing a 9.9% average uplift in revenue attributed to social media alone. In a sector where margins are tight, that is not a marginal gain. It's a competitive advantage.

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

Historic Pub Sees Bumper Opening Week After £1.5m Overhaul One of the Wirral’s most recognisable coastal pubs has reopened its doors to a packed house, following a major £1.5 million structural transformation.

The Boat House at Parkgate, which dates back to 1850, welcomed back crowds of local residents and visitors this week after a three-month closure

by Salford-based brewer Hydes. During opening week trading numbers comfortably beat internal forecasts, with strong walk-in trade and excellent customer feedback on the refurbishment.

The extensive project was designed to modernise the drinking and dining spaces while keeping the original character of the 19th-century building and its position on the Dee Estuary. Structural work on the historic site included a total roof replacement, a brand-new main bar, a new-build glass orangery extension, a 120-capacity private-hire function room, and a stunning open-air terrace with spectacular views.

Architects reconfigured the internal layout so that customers walking through the front doors now look directly through the main bar area to the estuary views outside. The interior styling uses a palette of terra-

cotta tones alongside local coastal bird artwork inspired by the neighbouring RSPB nature reserve, nodding to Parkgate’s past as a Victorian bathing resort.

A key part of the investment is the addition of the spacious upstairs drinking and dining terrace. The new outdoor area features its own dedicated second bar, built specifically to make the most of the pub’s panoramic views across the marshes.

Dale Tozer, the newly appointed general manager of The Boat House, said: “We knew there was a lot of talk around town before we opened, but the response during our opening week has been incredible. The feedback from regulars who have missed the place, as well as new faces coming down to see the changes, has been brilliant.

“Living and working in Heswall for more than 20 years gives me a good understanding of what people around here want when they go out for dinner or just fancy a few pints with friends. The team has managed to deliver something that feels very current, but still feels like the classic Boat House that people love.”

Shepherd Neame Named Supreme Champions at the Family Business Awards Independent family brewer Shepherd Neame has been named Supreme Champion Family Business of the Year at the National Family Business of the Year Awards 2026.

After scooping awards for London and South East Family Business of the Year and Hospitality, Hotel and Leisure Family Business of the Year, the Kent-based brewer was crowned overall winner at the ceremony, hosted on June 17 at the Royal Geographical Society in London.

A total of 28 businesses were recognised at the event, which celebrates the outstanding contribution family-run firms make to the UK economy and the communities they serve.

Shepherd Neame’s Director of Professional Property, John Barnes, and Wines and Spirits Development Manager, Moray Neame, collected the awards on behalf of the company.

Family Business United Founder and CEO, Paul Andrews, said: “Shepherd Neame is a truly impressive example of a family business.

Whilst they boast an incredible heritage, their continued growth, strength and resilience are testament to their clear purpose and values, brought to life through constant innovation and adaptation.

“Thriving in this sector is a challenge, yet they continue to demonstrate that success comes from having a clear purpose, strong governance, a long-term perspective and an unwavering commitment to the communities they serve.

“They are resilient, innovative and adaptive, and are quite simply a benchmark family business with exceptional leadership, strong values and a firm eye on where they are going.”

Shepherd Neame Chief Executive Jonathan Neame said: “We are incredibly proud to be recognised in the Family Business of the Year Awards.

The judging panel praised Shepherd Neame’s ‘strong governance, Credit: Shepherd Neame/FBU wider community engagement, deep history, sustainability creden“Shepherd Neame may be Britain’s oldest brewer, but our tials, purpose and values’, describing the business as ‘truly deserving’ and saying it ‘represents the true essence approach is anything but old-fashioned. We remain an independent family business, yet flexible and agile, and of what being an independent British family business is all about’. that has enabled us to survive and thrive. We are delighted to be named Supreme Champion Family Business of the Year.”

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Burnham’s Small Business Rates Plan Could Cost £880 Million a Year Andy Burnham has reaffirmed his commitment to reforming business rates in support of Britain’s high streets and small business, arguing there is “room for movement on tax” within Labour’s manifesto whilst maintaining his commitment to the party’s fiscal rules.

One of the key business rates proposals underpinning that agenda, first outlined during the Makerfield by-election campaign and repeated in his LBC interview last week, was a 50% increase in the threshold for 100% Small Business Rates Relief in England.

Forecasts by global tax firm Ryan suggest the policy could lift more than 140,000 additional small premises out of paying business rates altogether and reduce business rates liabilities by approximately £880 million per year.

The proposal would increase the threshold for 100% Small Business Rates Relief from a rateable value of £12,000 to £18,000, whilst extending the upper threshold for taper relief from £15,000 to £21,000.

Alex Probyn, Practice Leader for Europe and Asia-Pacific Property Tax at Ryan, said: “Supporting small businesses is a great policy objective. The concern is how that is funded if things have to be revenue neutral.

Larger commercial properties are already contributing more through the existing business rates surtax to fund lower liabilities for retail, hospitality and leisure. The obvious question is whether they are now going to be asked to contribute even more.”

Throughout the Makerfield campaign, Burnham argued that “online giants” should contribute more through higher taxation of large warehouses to support smaller businesses and Britain’s high streets.

In his LBC interview following this week’s keynote speech, he repeated that approach, arguing there was a

case for higher business rates on warehouses and major developments on the outskirts of towns and cities to fund lower business rates for pubs and lift certain small businesses out of business rates altogether.

The Government’s business rates reforms introduced in April 2026 included a 2.8p business rates surtax on properties with rateable values above £500,000 in England.

Whilst political debate frequently focuses on large warehouses and so-called “online giants”, the existing surtax applies much more widely, including offices, manufacturing facilities, logistics assets, airports, data centres and larger retail premises.

The legislation already provides Government with the ability to increase that surtax significantly, from 2.8p to as much as 10p, without introducing an entirely new tax.

Ryan says that distinction is important because the existing legislative mechanism does not target warehouses alone. Any increase in the current surtax would apply across a much broader range of higher-value commercial properties unless Government introduced an entirely new approach.

Probyn added: “The attraction of increasing the existing surtax is obvious. It provides an established mechanism for funding additional reliefs elsewhere in the system. The risk is that higher property taxes increase the cost of occupying and investing in many of the sectors that underpin investment, jobs and economic growth.

The primary issue remains that property taxes are now too high.”

Business rates are already devolved to Scotland, Wales and Northern Ireland. As Burnham also places devolution at the centre of his wider economic agenda, the debate may increasingly focus not only on how business rates are reformed in England, but also on who ultimately controls one of the country’s most significant business taxes.

Independent Brewers Welcome CAMRA’s Call for Fairness and Transparency in British Beer Market Commenting on the launch of CAMRA’s hard-hitting report into the UK pub and beer market, Andy Slee, Society of Independent Brewers & Associates (SIBA) Chief Executive said; “As Europe’s largest beer consumer group, CAMRA are right to call for change for a UK brewing industry which is dominated by global beer giants which restrict access for British independent breweries.

At the heart of their excellent report is a call for greater consumer choice, transparency around brewery ownership, and lower taxes for small independent breweries – which SIBA wholeheartedly supports.

It is clear the strong consumer demand for a broad range of beers from independent breweries is being stifled by the Global brewer strong hold on the market.

Eighty percent of beer drinkers want to see independent beer alongside global brands on the bar, yet our indie brewers are locked out of supplying 63% of pubs.

This is bad for pub goers, bad for landlords, and bad for the health and vibrancy of the British pub and beer market.

SIBA’s own Indie Beer campaign has sought to highlight the lack of transparency of ownership in the UK – making it easier for consumers to find beer from genuine independent brewers, rather than Global-owned craft beer brands.

With an industry facing such pressing issues it is hugely disappointing we still await the outcome of the Government’s review that committed to help independent brewers gain better access to the pub market. Approaching two years on and indie breweries are still being left in the dark.

Finally, that the UK pays beer duty at 10x the rate of fellow brewing nation Germany is absurd and holding back the sector and stopping Britain from becoming the brewing powerhouse it could be.

Alongside broader tax cuts for hospitality and brewers, SIBA are calling for Government to cut the tap tax in pubs by widening the draught beer duty differential to 30% at the forthcoming budget.

To unleash the full potential of the independent brewing sector and the jobs it could create throughout the UK all we ask for is fairness in taxation and access to market.

Hats off to CAMRA for highlighting these challenges.” Andy Slee, SIBA Chief Executive.

Community Pub in Chesterfield Reopens Following Major Makeover The Three Horseshoes, located in Chesterfield, has officially reopened following a transformational investment of more than £374,000. The pub is part of Proper Pubs, the wet-led operator division of Admiral Taverns.

Behind the bar are Will and Rob Bown, who between them bring an impressive 22 years of hospitality experience to the role.

Will Bown, Operator of The Three Horseshoes, said: “Completing this refurbishment and watching our vision for the pub come to life has been incredible. Admiral’s expertise and guidance have been invaluable, and they have really helped turn that vision into a reality.

We’re so proud to be welcoming people into this new space and the reaction from locals already has been amazing.”

Going forward, the operators will host a busy schedule of entertainment for customers to enjoy. They are also hoping to

support all aspects of community life by collecting food to donate to the local foodbank and by raising money for a bleed kit to be installed on the outside of the pub. Going forward, they also hope to support Pathways of Chesterfield, a homelessness support charity by organising fundraising events for them.

Matt Gurney, Operations Director for Proper Pubs, said: “It’s been fantastic to see Rob and Will’s vision for the Three Horseshoes come to life with the completed refurbishment.

The Three Horseshoes has always been a much-loved part of the local community, and judging by the locals’ reaction to the refurbishment, this pub will continue to be much-loved for many years to come.

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

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Issue 324

Upcoming Heatwave Could Drop Hospitality Bookings By Up To 48% New data from hospitality AI software provider Access Hospitality and DesignMyNight shows that extreme heat can significantly reduce demand across the UK hospitality sector, with bookings falling by up to 48% during recent heatwaves.

Champa Magesh, Managing Director of Access Hospitality, is warning operators to prepare now to protect bookings and revenue during the upcoming heatwave.

Hospitality covers predicted to fall by 19%

The findings come as the Met Office forecasts temperatures of up to 30°C across parts of the UK in July, while the UK Health Security Agency has issued amber heat health warnings for regions including the East Midlands, East of England, London, South East and South West.

Champa Magesh, Managing Director at Access Hospitality, comments, “Our data shows that extreme heat can significantly change consumer behaviour, particularly in hospitality. While summer is a key trading period for the sector, demand can shift rapidly when temperatures spike, leading to fewer bookings, reduced covers and lower footfall.”

Analysis of the June 2026 heatwave shows that, in addition to a 48% fall in bookings, hospitality covers declined by 19% and walk-ins dropped by 11%, highlighting the scale of impact weather conditions can have on trading patterns.*

“This makes it essential for operators to anticipate these changes and respond quickly to protect revenue and maintain service levels.”

Sally Abé and Kayla Lawrie Launch Map Celebrating Women-Owned Hospitality Businesses Acclaimed chef Sally Abé and Kayla Lawrie, Producer of global food series Topjaw have launched a new interactive map of female-owned hospitality businesses across the UK, designed to shine a light on female entrepreneurship within the sector and to amplify their businesses to diners.

The map will serve as a go-to guide for diners looking to discover new spots. It will act as a living resource, constantly evolving as new ventures open around the country and as additional businesses continue to be pinned. As well as a discovery platform for diners, the pair hope the map serves as an initiative empowering women in the industry, amplifying their visibility at a local and national level.

The map includes more than 350 restaurants, bars, cafés, bakeries and pubs across the country, creating one of the most comprehensive public guides of its kind in the UK.

Sally and Kayla say of the launch: “We know this industry is alive with diverse female talent, and we hope our new map sparks conversation about representation and visibility but also supports them during a time where the industry is already facing enough challenges.

We’re excited to put the map in the hands of the industry & diners but even more excited about the potential it creates to do even more.”

Throughout her career, chef Sally Abé has been a leading champion and advocate for greater equality in kitchens. In 2024, Sally published A Woman’s Place is the Kitchen, her memoir tracing her career and outlook for stirring change within the industry.

At her newly opened restaurant, Teal by Sally Abé in Hackney, Sally and her business partner, Abe Drewry consciously hired women to ensure her continued effort to create opportunities for everyone within the sector.

Credit: Teal by Sally Abé

The map can be seen here. It is free to access via Google Maps and all are invited to nominate businesses to add to the map via the form here.

CAMRA Launches Recruitment Drive for New Pub and Club Campaigns Committee Panel The Campaign for Real Ale (CAMRA) has issued a call for licensees to join a newly established panel that will help shape its pub and club campaigning work.

Pubs Code and environmental rules; taxation, including business rates, alcohol duty and VAT; and wider business practices such as stocking, product range, pricing, employment and supply chain issues.

The Pub and Club Campaigns Committee is seeking eight licensees from across the trade to sit on the panel, which will act as a sounding board for those responsible for developing CAMRA’s campaigns on pubs and clubs. Members will be asked to provide insight into the day-to-day realities of running a pub, as well as feedback on how government decisions affect trading conditions.

The panel will also be tasked with gathering and sharing information on the effects of legislation and business practices on both the trade and consumers, identifying relevant case work and case law that could support campaigning, and highlighting business practices that negatively affect customer experience. It will additionally explore opportunities for joint campaigning in line with CAMRA’s policies and governance structures, and provide ongoing feedback on CAMRA’s campaigns from a licensee’s perspective.

The panel will also consider consumer-facing issues, including choice and business practices within the sector.

HOW THE PANEL WILL OPERATE

According to CAMRA, membership of the organisation is not a requirement to apply, and the campaign group is keen to hear from licensees operating a range of different pub types.

Those interested in joining are being asked to email campaigns@camra.org.uk with a brief overview of their experience and their reasons for wanting to take part. The deadline for applications is Tuesday 14 July.

Credit: CAMRA

PURPOSE AND OBJECTIVES Under the panel’s terms of reference, its core purpose is to establish and maintain dialogue between CAMRA and licensees, allowing issues of mutual concern within the licensed trade to be discussed, understood and, where appropriate, referred to relevant CAMRA committees.

The group’s objectives include identifying issues of shared interest to licensees and to CAMRA in its role representing consumers. These cover, but are not limited to, consumer choice; business regulation such as the

The group is expected to meet quarterly, with all members invited to attend. Between sessions, dialogue will continue via email, and adhoc sub-groups may be formed as needed to focus on specific issues.

Alongside the eight licensee representatives recruited through open application, panel membership will include a Group Chair — who will also sit on the Pub and Club Campaigns Committee — CAMRA’s Pub and Club Campaigns Director, and a representative from CAMRA’s Campaigns and Communications Team. Other CAMRA volunteers or staff may also be invited to attend where relevant to specific topics under discussion. A licensee representative from the British Institute of Innkeeping will also sit on the panel.

CAMRA said it is hoping to recruit licensees from a mixture of operating and ownership models, including free houses, tenanted tied pubs regulated under the Pubs Code, tenanted tied pubs not regulated under the Pubs Code, tenanted free-of-tie pubs, managed houses, and “manchise” or retail agreement operations.

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Issue 324

GLP-1 Reshape Consumer Spending as Diners Cut Alcohol, Snacks and Portion Sizes, New Findings Show The rise of GLP-1 weight-loss drugs is reshaping Britain’s hospitality industry, as consumers cut back on alcohol, snacks and dining out, according to new research from RSM UK’s Consumer Outlook.

Saxon Moseley, head of leisure and hospitality at RSM UK said: “This drive towards healthy options is not new. However, the increased use of GLPs has accelerated this trend so operators are needing to re-engineer menus – whether it’s providing healthy or protein rich options, offering more low and no alcohol options or incorporating small plates.

RSM’s survey of 2,000 consumers found that over two fifths (45%) who are using GLPs or have used them said they eat smaller portions, almost four in 10 (39%) said they snack less frequently and almost a third (32%) drink less alcohol. In addition, over a quarter (28%) eat out or get takeaway less frequently and almost a third (29%) would spend more on healthier food options.

“However, restaurants achieve higher margins on starters, desserts and alcohol. If consumers are drinking less and skipping courses, the squeeze on the bottom line will be particularly acute even if cover numbers don’t change significantly. Operators will need to adapt quickly to preserve margins and capitalise on this growing health trend, particularly as the first daily weight loss pill launched yesterday in the UK, and is set to accelerate demand further.”

Almost two in 10 consumers (19%) have used GLPs or are currently using them. This jumps to 36% for Gen Z and 30% for millennials – highlighting the scale and growing influence on consumer behaviour.

Young’s Reveal “Exceptional Trading” as Bank Holidays and World Cup Boost Sales Pub operator Young’s has revealed “exceptional trading” momentum highlighted in its full year results on 21 May 2026 has continued into the new financial year.

rooms, underpinned by the commitment and dedication of its teams. Despite the challenges facing the sector, the business said it remained confident in the year ahead and would continue to invest selectively across its estate to ensure it remains well positioned for the future.

Revenue for the first 14 weeks from 31 March 2026 increased by 9.4% in total and 5.5% on a like-for-like basis against a strong prior-year comparator.

Simon Dodd, CEO of Young’s, commented: “We are very pleased with our strong start to the new financial year, and I would like to thank all our teams for their hard work and dedication in delivering this performance.

The performance was supported by exceptional trading over the late May bank holiday weekend, particularly in pubs with gardens and our riverside locations.

Our premium, well-invested and differentiated pubs and bedrooms continue to deliver, with Young’s pubs performing strongly in the first quarter. This was supported by favourable weather, a busy summer of sport, with England’s success in the World Cup so far, a welcome boost and contributions from our expanded estate, as we integrate the Cubitt House pubs.

Trading also benefited from the start of the FIFA World Cup, including extended opening hours for later England matches, as well as the more recent boost from Wimbledon. The recently acquired Cubitt House estate also made an early contribution and is integrating as planned.

The company attributed its ability to capitalise on these opportunities to the continued strength of its proven strategy of operating premium, individual, well-invested pubs and bed-

Simon Dodd, CEO of Young's. Credit: Young & Co.

While the backdrop remains challenging, we are well positioned and looking ahead to the rest of the year with confidence.”

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 324

Unite Calls for Further Consultation on Tipping Practice Unite union which represents thousands of hospitality workers, is demanding that a flawed draft code of practice concerning tipping policy, is withdrawn to allow for proper consultation.

“The government messed this up the first time in their code of practice on tipping. The fact that they are now repeating the same mistakes in a revised version that was supposed to address workers concerns is genuinely concerning.”

The government has reneged on its promise to give workers full control on the allocation of tips. Instead, the government is requiring employers to merely consult on how tips will be allocated. The code confirms, following such a “consultation” employers will have carte blanche to decide which workers will receive tips.

To add insult to injury the government has failed to consult on the detail of the code on tipping unlike other parts of the Employment Rights Act. In January Unite forced the government to withdraw a fact sheet on tipping which included insulting language such as “the tyranny of the majority of workers” that demeaned collective bargaining and wrongly suggested that workers with protected characteristics could lose out from a workers’ tips policy.

Unite believes that the failure to give workers control over their tips will disadvantage the lowest paid, who are often on precarious contracts. Instead, tips can be used to offset the underpayment of other workers such as kitchen staff, alternatively managers will be able to keep some of the tips for themselves.

Unite general secretary Sharon Graham said: “Workers should have control over their own tips pure and simple. Most customers assume they do anyway. Giving managers control, even letting them keep a slice for themselves, is clearly unfair.

Unite lead organiser for hospitality Bryan Simpson said: “This new flawed code of practice must be withdrawn. The government is showing contempt for hospitality workers who are among the most vulnerable in the economy, by not even consulting on its plans.”

“Labour promised to give workers greater control over their tips. That promise must now be honoured.”

JD Wetherspoon Set to Open Its New Pub at University of Surrey on Tuesday 14 July Pub operator JD Wetherspoon is to open its new pub at University of Surrey on Tuesday 14 July 2026.

The Sir Ronald Wates pub will be located at the refurbished Wates House building, at the university’s Stag Hill campus.

It will be open to students and university staff, as well as visitors and the local community, and offer Wetherspoon’s full all-day menu, with mobile app ordering and table service.

The pub takes its name from Sir Ronald Wates (1907-86), whose family funded the original building.

A British builder and property developer, Ronald played a central role in expanding the family firm – Wates Group. In 1966, he and his brothers founded the Wates Foundation, supporting social, educational and community causes across the UK. In 1975, he was knighted for his charitable and philanthropic services.

The Wates family gave permission for the pub to carry his name, continuing their long association with the University of Surrey.

A full refurbishment of the existing Wates House bar has taken place.

Refurbishment work includes a new bar and drinks dispense system, allowing for a new produce range, as well as a new kitchen, enabling the pub to offer the full Wetherspoon menu.

The new look pub interior, which is approximately 5,500sq ft., also includes redecoration and new lighting,

artwork and signage, as well as new fixtures and fittings.

A new bespoke carpet has been fitted. The design is inspired by Surrey’s woodland heritage, with a prominent oak leaf pattern, as well as incorporating the key from the University of Surrey crest, which symbolises learning.

The partnership with University of Surrey will see the first UK university own and operate a franchise under the Wetherspoon business model.

It gives the University of Surrey access to Wetherspoon’s supply chain and operational systems whilst maintaining full control of staffing, licensing and premises management.

Wetherspoon’s chief executive, John Hutson, said: “We are delighted that a Wetherspoon pub is to open at the University of Surrey.

“We are confident that it will prove popular with students as well as members of the public and be a great addition for the university.”

The University of Surrey chief operating officer, Will Davies, added: “We’re delighted to confirm the official opening date for The Sir Ronald Wates, which will provide staff, students and the wider community with a high-quality, great-value food and drink offer.

“By drawing on JD Wetherspoon’s strong reputation and extensive supply chain, we’re confident this new addition will quickly become a popular social hub at the heart of our Stag Hill campus.”

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 324

Tom Kerridge to Curate Landmark Gastropub Cookbook in Support of Hospitality Action Chef-restaurateur and UK charity Hospitality Action patron Tom Kerridge is to curate a landmark new cookbook celebrating the very best of Great British gastropub cooking, with all proceeds supporting hospitality workers in crisis.

Due for publication in October 2027, The Great Gastropub Cookbook will bring together the nation’s favourite dishes from 30 of Britain’s best-loved gastropubs, showcasing the talent, creativity and exceptional food that continues to define the country’s pub dining scene.

Published in association with the Hotels with Heart Foundation, which supports the communities and people who sustain hospitality, sales of the book will generate vital income to support Hospitality Action’s essential work supporting hospitality people in times of crisis.

The news comes at a time when Britain’s pubs continue to face significant economic pressures, with rising costs and a punitive regulatory environment all taking a toll. In 2025, one pub closed every day, while over 500 are expected to close by the end of 2026. The new book will celebrate the resilience, innovation and outstanding food that has enabled many gastropubs to continue thriving despite challenging trading conditions.

Speaking on the announcement, Tom Kerridge said: “I’m incredibly proud to be curating The Great Gastropub Cookbook, celebrating the incredible food, talent and creativity found in British pubs. Gastropubs are at the heart of our hospitality culture, and behind every dish is a team working tirelessly, often in challenging circum-

stances, to keep those doors open and communities fed.”

The book will be published by Jon Croft Editions, whose titles are sold, marketed and distributed worldwide by Bloomsbury Publishing Plc, and is the first of a four-book deal. In 2021, Hospitality Action’s first recipe book, Chefs at Home, entered the Nielsen bestseller charts at number eight across all books on publication, eventually raising over £100,000 for the charity.

Abigail Tan, founder of Hotels with Heart, said: “As an industry, we are at our strongest when we come together to support one another. The Great Gastropub Cookbook is a celebration of the talent, passion and innovation that define British hospitality, while also helping to raise vital funds for those facing hardship. We are incredibly proud to support Hospitality Action and this important initiative, which reflects the very heart of what hospitality is all about: community, care, and connection.”

The project has brought together some of the UK’s most respected gastropubs, each contributing dishes that reflect the skill, creativity and resilience at the heart of the sector.

Mark Lewis, Chief Executive of Hospitality Action, said: “The Great Gastropub Cookbook is a celebration of the energy, resilience and creativity that define Britain’s gastropubs. The money raised from sales is absolutely vital. It enables Hospitality Action to be there when hospitality workers hit crisis point, whether that’s financial hardship, ill health, bereavement or mental health challenges. Behind every donation is a real person and a real family who are able to get support, advice and a route back to stability.”

Turtle Bay to Close Three Sites as Part of CVA Turtle Bay, the Caribbean-themed restaurant brand, is set to close three sits as part of a company voluntary arrangement (CVA), which was presented last week, and the company will also renegotiate leases across 30% of its estate.

The casual dining group, founded by Ajith Jayawickrema, is pursuing the CVA as part of its plan to put the business on a sustainable footing in the face of “significant economic headwinds”.

While the CVA is being pursued, Turtle Bay said its restaurants will continue trading as normal throughout the process.

The company said it remains confident in the long-term future of the brand and believes the proposed restructuring will provide a “stronger and more sustainable foundation in the years ahead”.

A representative for Turtle Bay said: “We believe we now have a sustainable business at its core. However, like much of the UK hospitality sector, Turtle Bay continues to face significant economic headwinds.

“The combination of rising operating costs, reduced discretionary consumer spending, changing footfall patterns and legacy property commitments has created substantial pressure across the industry. Hospitality businesses have faced increases in food costs, energy costs, business rates and employment costs and recycling costs, whilst consumer confidence remains under pressure.

“In addition, the UK hospitality sector continues to operate under one of the highest VAT regimes in Europe, while competing for consumer spending against sectors that are treated differently for tax purposes. The cumulative effect of these pressures has created a challenging trading environment for many otherwise viable hospitality businesses.”

Turtle Bay posted a pre-tax loss of £10.1m in the year to 30 March 2025 compared to a £1.8m profit in the previous 12 months, which it said was impacted in part by the government’s “unhelpful raid on employers’ national insurance”.

The three sites earmarked for closure are Solihull, Walthamstow and Middlesbrough.

Stretton Community Pub Reopens Following Transformational £195,000 Refurbishment Popular community pub, the Beech Hotel on Derby Road in Stretton, officially reopened on Saturday 27th June, following a transformational combined investment of £195,000 from experienced licensees, Adrian and Millie Billings and Admiral Taverns.

This refurbishment has breathed a new lease of life into the Beech Hotel to elevate and modernise the overall look and feel of the pub – whilst still retaining its original, characterful features such as the hardwood floors and traditional fireplaces – ultimately enabling the licensees to further cement it as the go-to community hub for local residents.

Licensees, Adrian & Millie Billings, bring a wealth of knowledge and expertise to the pub. The father and daughter pairing are the second and third generations of the Billings family involved in running pubs, with Adrian having spent most of his life working in pubs before taking over the Beech Hotel almost 12 years ago and Millie joining her father behind the bar in more recent times. Going forward they are committed to creating a family-friendly hub that brings people together and supports all aspects of community life.

Adrian Billings, licensee at the Beech Hotel, commented: “It’s been fantastic to see the renovations come to life over the past few weeks. The pub is looking great, and it has been great to welcome both familiar faces and new customers back through the doors since we reopened. We’re especially excited to be open for all the football fans during this very exciting World Cup. The support from the local community here in Stretton has always been incredible, and I’m looking forward to continuing to serve locals for many years to come.”

Millie Billings, licensee at the Beech Hotel, added: “It’s been amazing to see everything come together and watch our plans for the pub come to life. This has always been a real family pub, not just because of the team behind it, but because of the wonderful customers who really are like a second family. There’s a real sense of community here, and it has been fantastic to welcome people back into the pub.

I’d also like to thank the team at Admiral Taverns for their support throughout the project, as well as the local community, who have always been fantastic supporters.”

Going forward, Adrian and Millie will be hosting a busy schedule of regular entertainment for the community to enjoy including live music and quiz nights. Alongside these events, the pub remains the official away-day pub for fans from across the country attending Burton Albion FC games. In addition, as part of their mission to give back to the local community, they will also be supporting community initiatives to raise money for local good causes.

Richard Skinner, Business Development Manager at Admiral Taverns, added: “I’m thrilled to see the Beech Hotel open its doors again after such a fantastic transformation, where Adrian, Millie and the whole team have put in an incredible amount of hard work to make sure every detail is just right. It’s also been brilliant to see the two generations working side by side and the passion they both have for the pub trade. This pub is a vital part of the local community in Stretton, and I have no doubt that the team here will be looking after locals for a long time to come. On behalf of everyone at Admiral Taverns, I want to wish Adrian, Millie and their team all the best for the future.”

Issue 324

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 324

Who Dares Builds: Why The Future Pub Is Not Just A Pub

By Luke Davis, Founder of Rockwater (www.rockwater.uk)

Hospitality was once treated as a fairly simple equation, where good location, decent food, cold drinks, fair pricing and friendly service were usually enough to bring people through the door. Get enough of those things right and people would come, stay for a while, spend a little money and hopefully come back again.

able than many operators realise, particularly in a country where loneliness, fragmented routines and the pressure to spend carefully are all changing how people socialise. When I started building Rockwater, I was not thinking about hospitality purely as tables, covers and tills, because I was thinking about how a place could earn a genuine role in people’s lives. The coast gave us a natural advantage, but a sea view alone does not create loyalty. You have to build rhythm around it, from morning coffee and sea swimming to a working lunch, a run club, a family dinner, sunset drinks, birthdays and the small rituals which make a venue feel like part of someone’s week.

The equation is not quite so simple anymore, because people are becoming far more deliberate about how they spend their time, where they spend their money and what they expect in return.

The cost-of-living crisis has not removed the appetite for experience, but it has made people more selective about the moments they protect.

When prices have risen by more than a fifth over three years, and around six in ten adults say they are spending less on non-essentials, going out has to feel like more than another transaction.

Recent research from Loughborough University captured the hidden human cost of pub closures, showing how the loss of a pub can echo through friendships, identities, local memory and informal support networks.

We should be careful about treating closures only as a commercial story, because when a good local disappears, the community often loses one of its easiest points of contact.

The interesting part is people have not withdrawn from social life entirely, because many are looking for smarter ways to keep the moments making life feel bigger, warmer or more connected in reach. Barclays has found a quarter of UK consumers planned to spend more on memorable experiences and events, rising to almost a third among 18 to 34-year-olds, which says a lot about where the country is emotionally.

The future of the pub, and the wider neighbourhood venue, becomes interesting when you stop seeing it as a single-use space and start seeing it as somewhere people can return to for different reasons. The places with the strongest chance of survival will be the ones willing to become more useful, more generous and more connected to the way people actually live, without losing the informality which made pubs so important in the first place.

A pub used to be one of the few places where people could be casual together, with no need for an invitation, a membership, a reason or a perfectly curated version of yourself. This easy informality is far more valu-

Nostalgia will not save the pub, because you cannot ask people to behave like it is 1997 while expecting them to absorb rising costs, thinner margins and changing habits. Operators need to reimagine what the local venue is allowed to be, not by stripping out its character or turning every pub into a co-working lounge with craft lamps, but by understanding how a good modern space can do several things at once. Younger consumers already live like this, with work, wellness, socialising and culture no longer neatly separated into different boxes. A place might need to be good for a coffee meeting at 10am, a laptop session at noon, a fitness community at 6pm and a proper dinner at 8pm. This does not mean every pub needs yoga mats, DJs and a podcast studio; it means operators should look harder at the unused hours, hidden audiences and changing rituals around their buildings.

Operators who want to reverse closures need to ask better questions, beginning with who is not using the space and why. What does the community need at 9am, not just 9pm? Which local groups could make this place part of their weekly rhythm? How can the venue give people value without constantly discounting itself?

What would make someone feel proud to bring a friend here? Britain does not need fewer pubs; it needs braver ones, built with a clearer understanding of how people now spend, gather, work, celebrate and protect the experiences they still care about. If we get this right, the pub can become what it has always been at its best: not just a place to buy something, but a place to belong.

Citations: Office for National Statistics, Cost of living insights: spending, February 2024.

House of Commons Library, Rising cost of living in the UK, July 2024.

Barclays, Making memories: the rise of the experience economy, June 2024.

Loughborough University, The hidden human cost of UK pub closures, April 2026.

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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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

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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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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 324

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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Issue 324

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 324

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 324

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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 324

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 324

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 324

Property and Professional

Don’t Let World Cup Demand Catch Your Pub Short Pub bookings for England’s World Cup campaign have surged.

Speed matters too.

This is 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.

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.

That is great news.

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.

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.

Ready with the stock.

Ready with the staff.

Ready with the space.

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

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

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

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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