CLH Digital - Issue #327

THE LEADING PUBLICATION FOR THE HOSPITALITY SECTOR & LICENSED TRADE Issue 327

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MPs Warn Visitor Levy Must Come with Safeguard...

To Protect Jobs And Growth

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The All-Party Parliamentary Group (APPG) for Hospitality and Tourism has published its long-awaited report into the potential impact of a visitor levy on the sector, following an inquiry that gathered evidence from operators, local authori-

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A cross-party inquiry into the Government's proposed visitor levy (Tourist Tax) has concluded that ministers must introduce robust protections for hospitality and tourism businesses before any charge on overnight stays is rolled out in England.

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ties, trade bodies and industry experts.

Submissions came from a wide range of organisations, including UKHospitality, the Confederation of British Industry, BusinessLDN, UKinbound, the Local Government Association and The Tourism Alliance, alongside major operators such as Merlin Entertainments, Parkdean Resorts and Forge Holiday Group.

(CONTINUED ON PAGE 3...)

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CLH DIGITAL

Issue 327

Editor's Viewpoint

Welcome to the latest issue of CLH News the UK. If we're going to borrow their tourist tax, perhaps we should borrow their VAT ANOTHER TAX rate first.

ON TIME OFF? THE Which brings me neatly to a bit of good news. The #VATsTheProblem campaign, spearheaded by Tom Kerridge and backed by UKHospitality, the British Beer and Pub Association and others, has now passed 300,000 signatures on its call for hospitality VAT LIBERTARIAN IN to be cut to 10%.

ME SAYS ENOUGH That's a genuinely significant show of strength from an industry that rarely gets to make

EDITOR

Peter Adams

The APPG's report on a UK visitor levy makes for sobering reading, but it won't come as a surprise to anyone who has been paying attention to the drip-feed of cost pressures landing on hospitality's doorstep over the past few years.

And I'll admit upfront: the libertarian in me is frankly outraged by the whole proposition.

This is, at its core, a tax on leisure time — on the simple act of a family going somewhere different for a few nights or a couple on a romantic break.

It hits industry competitiveness, it lands hardest on budget travellers who can least absorb an extra charge, and, as with so many of these schemes, it comes with precious little transparency over how the money raised will actually be spent.

Ronald Reagan put it better than I can: "We don't have a trillion-dollar debt because we haven't taxed enough; we have a trillion-dollar debt because we spend too much."

Swap dollars for pounds and the logic holds just as well on this side of the Atlantic.

Government spends too much, and when government spends too much, bolting on another tax is always the easiest lever to pull.

My worry is that this trickles straight down to local government too — town halls given a free hand to add levies of their own to paper over their own overspending, with residents and visitors picking up the tab either way.

We keep hearing the comparison to Paris, Barcelona and Venice, wheeled out whenever supporters of the levy want to convince us this is simply how mature tourism economies operate.

Fine — but let's ask the follow-up question nobody seems keen to answer: how much hospitality VAT do those cities' operators actually pay?

The reduced hospitality VAT rate is 10% in France, Spain and Italy, covering accommodation and restaurant services. Compare that with the 20% our own sector carries here in

this much noise in one place. It's also encouraging to see Prime Minister Andy Burnham move on business rates, with a 20% cut for pubs, social clubs and live music venues in England confirmed to land from April 2027, on top of existing relief already in the pipeline.

It's a welcome first step — though notably one that leaves restaurants and hotels out in the cold for now.

I hope Number 10 is paying close attention to where that 300,000-strong petition is heading, because business rates relief for one corner of hospitality doesn't answer the VAT question the rest of the sector is still asking.

And here's the bit that never seems to get said out loud when the visitor levy comes up: critics of a VAT cut love to argue that it's "the sector" that benefits and that this is somehow unfair — yet you never hear that same objection levelled at a tourist tax, which is every bit as sector-specific, just aimed the other way.

Worth remembering, too, that a VAT cut benefits the customer directly. The operator doesn't pocket it — they simply collect it and pass the saving on. A visitor levy does the opposite: it adds cost for the visitor while central and local government decide, often with little scrutiny, where the proceeds end up.

The APPG's recommendations — a proper impact assessment, VAT reform before any levy is introduced, ringfenced revenue, a 12-month lead-in, genuine industry engagement — are sound, sensible, and exactly what should happen before ministers go anywhere near this idea. Whether that's what actually happens is, as ever, another matter entirely.

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Issue 327

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MPs Warn Visitor Levy Must Come with Safeguard...

To Protect Jobs And Growth

(CONTINUED FROM FRONT COVER) The report's central finding is that any levy introduced without adequate safeguards risks damaging competitiveness, deterring investment and costing jobs, particularly in coastal and rural areas where tourism underpins the local economy. Evidence heard by the APPG suggested a 5% visitor levy could reduce tourism spending, investment and employment while pushing up costs for holidaymakers.

MITIGATE RISKS To mitigate these risks, the APPG has set out a series of recommendations for Government to consider, including: • A full Regulatory Impact Assessment and pre-legislative scrutiny ahead of any levy being introduced • A comprehensive review of the cumulative tax burden already facing hospitality businesses • Reform of VAT, including cutting the hospitality rate to 10%, before any levy is brought in • A consistent UK-wide framework to prevent a patchwork of differing local schemes • Strict, transparent ringfencing of levy revenue for tourism and destination investment • A minimum 12-month lead-in period to allow businesses to prepare • Genuine engagement with industry before any local scheme is introduced

PROTECT JOBS Chris Webb, MP for Blackpool South and Chair of the APPG, said: “Hospitality, tourism, and leisure are industries that create places people want to live, work, and invest in. They have the potential to transform every single constituency in this country, including my own.

“This report makes clear the concerns that exist across the tourism and hospitality sectors about the potential impact of a visitor levy. If the Government chooses to proceed with the levy, it must be designed with fairness, consistency and genuine engagement with the industry.

“These findings set out how any future levy should work for communities, visitors and businesses alike, while ensuring the essential safeguards are in place to protect jobs and economic growth. I hope the Government will give serious consideration to the recommendations in this report and learn from its findings.”

RAMIFICATIONS Allen Simpson, Chief Executive of UKHospitality, said: “These findings send a clear message to Government. A visitor levy would have ramifications across the hospitality ecosystem, affecting jobs, growth and the

vibrancy of our towns and high streets. Visitor spending supports pubs, restaurants, attractions, cultural venues and thousands of local businesses and jobs across the country.

“A visitor levy has always threatened the Scotland’s price competitiveness and risks creating a tipping point that many visitors will be unwilling to pay, further impacting the declining domestic market.

“The evidence gathered by this enquiry shows that introducing a new tax without the right safeguards risks increasing the cost of family holidays, reducing visitor demand and undermining investment at a time when businesses are already under significant pressure.

“With one of the highest rates of VAT in Europe, Scotland is already one of the most expensive destinations to visit and with VAT charged on the levy, this effectively becomes a double tax, further inflating costs for consumers. Edinburgh specifically, even before the introduction of the levy was recently reported in Post Office Travel Money City Cost Barometer as being the third most expensive destination for a midrange two night weekend break for two including meals, drinks, local transport and visitor attraction, Europe behind Oslo and Copenhagen.”

“The Government should think carefully about the impact this levy could have on families, the cost of living, communities and employment opportunities, especially for young people, before devolving these powers to mayoral authorities.

“There is an urgent need to consider the unintended consequences of a visitor levy and the practical recommendations set out in this report to mitigate its impact. If Government chooses to proceed, it must address the sector’s wider tax burden, establish a consistent national framework and ensure revenue is transparently reinvested in growing the visitor economy.”.

EDINBURGH LEVY

“With mounting financial pressure on local authorities which is fully appreciated and understood by the sector, aside from an expectation that all areas of expenditure by councils are looked at to improve efficiencies in their operating costs without their compromising service, we’ll also be looking at how this additional levy income will be invested, whether it’s used to genuinely enhance the visitor destination, or will disappear into funding routine core council services like waste collection. The legislation is clear that it must be treated as incremental spend and be used to enhance the visitor experience, it should be aligned to the destination’s visitor economy strategic aims and objectives

The report lands as Edinburgh's own visitor levy came into force on 24 July, prompting the Scottish Tourism Alliance (STA) to renew its warnings over the scheme's potential impact on Scotland's tourism and hospitality He called for assurance that levy revenue would be reinvested directly industry, at a time when businesses are already navigating a mixed trading into enhancing the visitor experience, rather than absorbed into core environment. council budgets, and reiterated long-standing industry demands for a The levy adds a 5% charge to the accommodation portion of a guest's reduced VAT rate for hospitality and meaningful reform of business rates. bill, applying to hotels, self-catering apartments, bed and breakfasts, guest HIT FAMILIES houses, hostels, campsites, static campervans, holiday lets and boats moored in a fixed location. The charge is capped at the first five consecEarlier this year over 200 signatories from leading accommodation utive nights of any stay, meaning longer bookings do not attract addition- providers including Butlin’s, Haven, Hilton, IHG Hotels & Resorts, Merlin al levy payments beyond that point.

Entertainments, Parkdean Resorts, Travelodge and Whitbread wrote to Marc Crothall MBE, Chief Executive of the STA, said the success of any then chancellor Rachel Reeves warning that a proposed holiday tax will “hit families hardest, put jobs at risk and drain money from local busivisitor levy depends on the right application, place and timing — condinesses and communities”. tions he believes are not currently met.

He raised particular concern over the risk to secondary visitor spend in restaurants, pubs, shops and attractions, and questioned whether the charge could suppress demand or shorten stays among domestic and international visitors alike.

Adding that “holidays are for relaxing, not taxing”, with the proposed tax meaning Brits would face an extra £100 or more for a two-week holiday in the UK, forcing families to shorten trips, skip travel altogether or head overseas, spending their money elsewhere.

DOUBLE TAX

The letter also said there will be significant damage to local communities across England that rely on tourism for survival, as fewer visitors mean fewer local jobs and lower spending at local businesses.

Crothall also highlighted the compounding effect of VAT being charged on top of the levy, describing it as a "double tax" that further erodes Scotland's price competitiveness at a time when Edinburgh already ranks among Europe's most expensive short-break destinations.

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The APPG's report will now be considered by Government as part of its wider consultation on introducing visitor levy powers across England.

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Issue 327

Why Customer Engagement Platforms Could Be Hospitality's Most Valuable Technology

By Ben Booth, CEO and co-founder of MaxContact (www.maxcontact.com) centralised customer engagement platform. This is not about implementing a new system to add on to every other piece of software but about creating a centralised hub that other platforms can seamlessly integrate with. If reservation history, loyalty information and customer communications sit in siloes, it becomes much harder to see how technology can improve guest experience and commercial performance.

HOW CUSTOMER ENGAGEMENT PLATFORMS CAN SOLVE THESE CHALLENGES A centralised customer engagement platform can address many of these challenges. It becomes easier to send reservation reminders, collect allergen information and issue secure SMS payment links. That combined data makes it easier to implement predictive AI to reduce the volume of no-shows, while also identifying which guests are likely to have a higher spend.

IT CAN CREATE A SINGLE CUSTOMER VIEW The challenging environment facing hospitality teams shows little sign of easing up. Customer no-shows, rising costs and increased expectations are all putting pressure on profitability.

Booking systems, loyalty programmes, payment solutions, marketing tools, and customer service platforms have become essential parts of hospitality operations. But despite these technical investments, many businesses are struggling to gain a complete picture of their customers or create seamless experiences across every interaction.

The issue is not the technology itself but whether those systems work together effectively.

When customer information, communications and operational data remain disconnected, businesses struggle to personalise interactions, strengthen loyalty and protect revenue. This is where AI-powered customer engagement platforms can play a transformative role. By acting as a central hub that connects reservations, communications, payments and customer service interactions, these platforms can help operators reduce friction, improve engagement and protect revenue across the entire customer journey.

WHY FRAGMENTED TECHNOLOGY IS A PROBLEM. The growth of hospitality technology has delivered huge benefits.

Individual tools can streamline reservations, manage loyalty schemes, process payments, automate marketing activity and support customer service teams. But too often, they operate independently from one another, making it difficult to identify who customers are and what they expect.

The customer journey needs to be visible from start to finish within a

This centralised platform provides a single view of every customer interaction. This helps hospitality teams learn more about each guest, including likes, dislikes, allergens or payment preferences, and that information can be used to personalise each experience every time they visit.

This helps hospitality brands move beyond transactional interactions and build stronger, longer-term customer relationships.

IT CAN PROTECT REVENUE BY PREVENTING NO-SHOWS A connected customer engagement platform helps operators mitigate risks associated with no-shows and last-minute cancellations by automating reservation reminders and confirmations via trusted communication channels.

Upon receipt of a reservation reminder, customers may be prompted to confirm their booking or submit a deposit through a secure SMS payment link. This makes the booking process for guests much easier, while also safeguarding revenue for operators. Along with waitlist management tools, hospitality teams can fill cancelled bookings quickly and easily, protecting their profit margins.

Artificial intelligence acts as a safety net by predicting which bookings might get cancelled or turn into no-shows. It checks how customers respond to reminders and picks up on warning signs, helping hospitality managers stay ahead and protect their revenue. With that data, they can send out more reminders, ask for a deposit, or tweak the booking process so guests are more likely to stick with their plans.

ACTIVELY USE THE DATA THAT YOU HAVE The challenge for hospitality managers is to turn customer data into

something useful rather than letting it sit across multiple disconnected systems.

When those data sources are connected, operators can deliver more personalised and relevant promotions. Rather than sending the same offers and promotions to every customer, businesses can tailor communications based on individual preferences, behaviours and previous interactions.

This approach can make loyalty programmes significantly more effective. It leads to stronger customer relationships and more meaningful engagement. Guests receive offers that are more relevant to them.

Operators can re-engage lapsed customers, promote events to the right audiences and encourage repeat visits through personalised communications.

The result is stronger customer relationships, more meaningful engagement and a greater return on the customer data that hospitality businesses are already collecting every day.

HOW INTEGRATED AI CAN IMPROVE OPERATIONAL PERFORMANCE AI can only deliver meaningful insights when it has access to information from across the entire customer journey, rather than isolated data points from separate systems.

Rather than replacing human decision-making, AI can help hospitality teams identify patterns that might otherwise be missed. Teams can recognise high-value customers, identify guests at risk of disengaging and uncover retention opportunities.

These insights support better operational decision-making. Managers can spot trends, identify service improvements and respond quicker to emerging issues. AI enables hospitality teams to make informed decisions based on a complete view of both customer activity and business performance.

The result is a more proactive approach to improving guest satisfaction, strengthening loyalty and protecting revenue.

CONCLUSION Hospitality businesses don't suffer from a lack of customer data. They suffer from disconnected customer data.

It’s time hospitality operators understood how valuable these centralised platforms can be. When reservations, communications, payments and customer service are brought into a single customer experience, it becomes easier to reduce friction and increase revenue. It gives staff more time to focus on what hospitality has always been about: creating memorable guest experiences.

Birmingham College Acquires Former Cube Hotel and Restaurant University College Birmingham has announced the acquisition of two venues within Birmingham’s The Cube, marking the beginning of a significant investment programme designed to create exceptional learning environments for the next generation of culinary and hospitality professionals.

existing skills to get them back into work.

Professor Michael Harkin, Vice-Chancellor and Principal at University College Birmingham, said: “This acquisition marks the beginning of an exciting new chapter for University College Birmingham and demonstrates our continued commitment to investing in exceptional learning environments for our students.

Over the past five years, we have invested more than £300 million across our campuses, Birmingham city centre and the surrounding communities, and this latest programme represents another significant step forward.

The Birmingham College of Food, part of University College Birmingham, will take over the former The Cube Hotel and Marco Pierre White restaurant, transforming the iconic rooftop site with panoramic views across Birmingham and beyond into a new 52-bedroom hotel and restaurant spanning the 23rd, 24th and 25th floors of The Cube.

The venue will operate as a commercial business while supporting students from UCB’s well-established hotel, hospitality, culinary arts, business and events management programmes by providing invaluable hands-on experience in a live hospitality environment.

Image credit: University College Birmingham

The acquisition forms the first stage of a wider programme that will see UCB expand its portfolio of commercial hospitality venues across the city, making initial investments of over £15 million. Alongside the new hotel and restaurant, UCB will open a new neighbourhood restaurant in Harborne and a new restaurant and bar at its Summer Row campus, located in the heart of Birmingham city centre. The existing Restaurant at Birmingham College of Food will also undergo a full refurbishment as part of the investment programme.

Collectively, the new venues will create more than 150 hospitality jobs for people across Birmingham and beyond while providing students with paid employment, apprenticeships, placements and practical learning opportunities alongside experienced hospitality professionals. Students from Birmingham College of Food will gain invaluable real-world experience across a diverse range of commercial hospitality settings as part of their studies.

The investment follows the successful launch of a culinary school in Chelmsley Wood, which offers free training for adults and young people, aiming to give an introduction to working in hospitality or refresh

“By creating a collection of high-quality hospitality venues across the city, we are giving our students access to real-world, commercial environments where they can develop the skills, confidence and experience that employers are looking for. At the same time, we are strengthening Birmingham’s hospitality sector when it is facing significant challenges by creating new jobs, attracting talented professionals and supporting the city’s reputation as a leading destination for hospitality, tourism and culinary excellence. This is an investment not only in our stu-

dents, but in the future of Birmingham.”

David Cumberlidge, Commercial Director, added: “These acquisitions create an incredible opportunity for our students to learn and work alongside experienced hospitality professionals in a range of exciting commercial settings. University College Birmingham has an outstanding heritage, the College of Food, part of our Business School, has trained many Michelin-starred chefs as well as countless hospitality leaders who have gone on to successful careers in Birmingham, the UK and around the world.

“We’re proud that these new venues will also provide opportunities for many of our alumni to return to UCB, bringing their expertise back into the classroom and workplace to inspire and develop the next generation. There is no better place in the UK to study hospitality, where students benefit from industry-leading facilities, paid work opportunities and an exceptional practical learning experience that prepares them for long-term commercial success.”

Issue 327

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VATs The Problem Campaign Hits 300,000 Signatures Following Andy Burnham’s 20% cut to business rates for pubs and live music venues in his first week as Prime Minister, the #VATsTheProblem campaign has reached another milestone, with 300,000 people having signed the petition supporting a new rate of 10% VAT for hospitality businesses.

In a joint statement, the trade bodies said: “The Prime Minister sent a clear message last week by cutting business rates for pubs and live music venues by 20%. In doing so, he recognised that hospitality is vital to our towns, high streets and communities in every postcode of the UK. “His support for our sector, and his promise that ‘the cavalry are coming’ has given thousands of operators a much-needed shot in the arm, both in real terms and also in the confidence that he understands the very real danger, as he put it, ‘that too many high streets across Britain are in decline.’

Recent figures from an industry tracker survey, conducted by UKHospitality, the British Beer and Pub Association, the British Institute of Innkeeping and Hospitality Ulster, showed the fragility of the sector.

More than 70% of operators cited VAT, food and drink inflation, and increased staffing costs from significant rises in National Minimum Wage and employer NICs as the top challenges facing hospitality businesses across the UK. From 1 July, hospitality venues have been sharing the VATs The Problem campaign with their teams, customers and suppliers, urging them to get behind the call for the most impactful lever the government can pull – a cut to VAT for hospitality to 10% in line with most European countries, including Ireland, where VAT is now 9%.

“Our local pubs, restaurants, hotels, cafes, and other hospitality venues are integral to our communities, creating millions of flexible, accessible jobs, and they have the ability to drive the growth that is urgently needed.

“The high levels of support for the campaign demonstrates the strength of feeling for the support hospitality businesses need to ensure they can endure as these keystones of communities across the UK.

Brava Hospitality Expands Portfolio with Riding House Cafe Acquisition Brava Hospitality Group, the operator behind Prezzo Italian and Jamie’s Italian (UK), will be acquiring the Riding House Café.

Founder of Riding House Café, Adam White, will continue as Non-Executive Director, ensuring the brand’s identity remains at the forefront.

Riding House Café, founded 23 years ago with The Garrison Public House in Bermondsey, has become known for design-led venues and modern European all-day dining. The business operates three high-performing sites across London: Riding House Fitzrovia, Riding House Bloomsbury, and Rail House Victoria.

Adam White, founder of Riding House Café, said: “It’s been an incredible journey, supported by a brilliant team who are hungry for new challenges. Riding House Cafes have been an important part of our guests lives, which makes me very proud. I feel we made a difference in the London villages we inhabit. To grow in this current climate, we wanted both financial and operational support. Throughout our search, no one impressed us as much as the Brava team. Their foresight, deep industry knowledge and ability to navigate today’s market pressures are unmatched.

Backed by Cain International, the deal sees Brava Hospitality Group take ownership of all three central London restaurants, bringing a proven and scalable all-day dining concept into the Brava portfolio. The acquisition supports Brava’s strategy to grow formats that serve guests across multiple day-parts and occasions – a model that continues to show resilience and demand across the capital.

Brava’s CEO, James Brown, and Cain International’s CEO, Jonathan Goldstein, have been long-standing admirers of the brand, having followed its evolution for more than a decade. The acquisition represents a natural next step in Brava’s expansion strategy.

James Brown, CEO of Brava Hospitality Group, said: “What makes this opportunity so compelling is the strength of the brand and its proven all-day dining model. This is a business I have appreciated for many years, and its addition marks a clear and deliberate step forward in our long-term growth strategy. With every brand that joins us, two things remain constant: our commitment to sustainable, high-quality growth, and our belief in preserving the heart of hospitality across every concept we bring to life.”

“Brava has been a pleasure to work with throughout this transaction. I will be staying on with Riding House to support the brand’s expansion, shifting my focus to new openings, and design, both domestically and abroad. I am incredibly excited to see just how far we can develop the Riding House Cafes together.”

Jonathan Goldstein, CEO of Cain International, said: “Hospitality businesses play an important role in the UK economy, supporting jobs, communities and the vitality of our towns and cities. James and I have respected Riding House Café for many years and, in a challenging operating environment, Brava’s stewardship and operational expertise can help the business build on its success, protect what makes it distinctive, and create the conditions for sustainable growth.”

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Issue 327

Ever Wondered Why You Chose Hospitality As A Career?

It Could Be Because You Have A Lion Or Bear Personality What draws someone to a career in hospitality?

The creative thrill of a perfect dish? The buzz of a full restaurant, the satisfaction of a flawlessly run service or the particular pleasure of making people feel genuinely looked after? According to business growth consultancy Growth Animals, the answer runs deeper than passion — it's an expression of our deeper personality preferences.

chefs learn to channel that energy into the whole enterprise rather than letting things get out of hand.

IS THERE A HOSPITALITY PERSONALITY?

In hospitality, the black bear restaurant manager is the professional who makes sure the lion's creative vision actually runs on time, on budget and to the standard the customer paid for. They set high standards and expect the same from everyone around them, which in a restaurant context means the reservation system works, the margins hold and the front of house team performs with the same consistency the kitchen aspires to.

Growth Animals uses an animal-based personality framework inspired by the work of Carl Jung and others and developed in association with personality type author David Hodgson.

Hospitality professionals consistently emerge as some of the most extraverted*, feeling-oriented and spontaneously responsive workers in any sector. These are people who thrive on performance, feed off the energy of others and make instinctive decisions under pressure that more methodical personalities would agonise over.

AND THE RESTAURANT MANAGER? While the kitchen burns with lion energy, the front of house and the management office often tells a different personality story entirely. Restaurant managers align strongly with the black bear. They’re goal-driven, organisational, completely focused on the prize and utterly uninterested in faff or fanfare. Black bear superpowers are setting the rules, organising people and things with efficiency and driving relentlessly toward a specific target.

Their kryptonite is that the same drive that makes them exceptional operators can make them demanding to work for. Black bear managers need to remember that the lion and personalities in their kitchen are fuelled by passion and performance and that managing them with a spreadsheet alone will only get them so far.

"The best restaurants in the world may well have a lion in the kitchen and a black bear running the business," says Thornhill. "They're completely different animals. But when they respect each other's strengths, the results can be extraordinary."

BUT WHAT IF YOU’RE A DIFFERENT PERSONALITY TYPE?

This distinctive combination is a strong match for one of Growth Animals’ personality types. And what's particularly fascinating about hospitality is that chefs and restaurant managers, while working side by side, are often wired in strikingly different ways.

Of course, not every hospitality professional fits neatly into these types and all great restaurants thrive on a variety of temperaments. A warm and empathic dolphin, for example, who builds genuine relationships with regulars and makes every guest feel personally welcomed can be exactly the front of house presence that turns a good restaurant into a loved one.

"Hospitality is one of the few industries where two completely different personality types have to perform in perfect sync, day after day," says Chris Thornhill, founder of Growth Animals. "The chef and the restaurant manager need each other but they often drive each other mad. Understanding why is half the battle."

Panthers, too, bring a different but equally powerful presence to the professional kitchen. Their confidence, fearlessness, and instinct for living and working at the edge, make them natural creative forces in any kitchen.

ARE YOU A LION?

Where other industries reward careful deliberation, hospitality rewards those who can perform under pressure, adapt in real time and make every single service feel like the first one.

Lions make up 7% of the population and are one of the most naturally suited personality types to life in a professional kitchen. Lion superpowers are sociability, total commitment and a gift for merging work and play in a way that makes even the most gruelling double shift feel like a performance worth giving.

Lions are skilled learners who perfect and adapt their craft in the real world, applying it with a natural grace that looks effortless from the outside which, in a kitchen, where every plate is a live performance, is an extraordinary asset.

In hospitality, the lion chef is the one whose section runs with infectious energy, whose brigade would follow them anywhere and whose food is as much about personality as technique. When a lion is fully committed to a service, everyone around them rises to match it.

Their kryptonite is the same quality that makes them magnetic. Lions take the party atmosphere with them everywhere, which in a high-pressure kitchen can occasionally tip from energising into chaotic. The best lion

WHY HOSPITALITY ATTRACTS THESE TYPES

"Most industries have a spread of personality types," says Thornhill. "Hospitality is unusual because it demands both the creative performer and the disciplined organiser in equal measure and it demands that they work together seamlessly under enormous pressure every single day. Understanding the personality dynamic between your chef and your manager isn't a luxury but an operational necessity."

WHICH ANIMAL TYPE ARE YOU? The Growth Animals personality quiz, developed in association with David Hodgson and inspired by Carl Jung's theory of psychological types, is free, takes just five minutes and reveals which animal you are, along with your traits, strengths and the growth areas worth watching. For hospitality professionals, it's a chance to understand not just how you perform but why and where you're most likely to thrive.

The quiz is available at www.growthanimals.com

Premier Inn Beats Europe’s Luxury Hotels on TikTok as Carden Park Surges Up Rankings Premier Inn has beaten some of Europe’s most prestigious luxury hotels to become the continent’s most influential hotel brand on TikTok, according to new data from influencer marketing platform Kolsquare which reveals that videos on social media are changing the way hotels are marketed.

The UK hotel chain generated £2,890,902 in Earned Media Value (EMV) on TikTok during the first six months of 2026 from 89 pieces of creator content shared by 50 influencers.

Meanwhile, Cheshire resort Carden Park emerged as one of Europe’s biggest hotel success stories, soaring 82 places to take second position in the hotel and accommodation rankings.

The independently owned hotel generated £1,505,552 in EMV from just 21 pieces of TikTok content shared by 16 creators, achieving a 16.7% engagement rate.

The findings, compiled by influencer marketing platform Kolsquare, suggest hotels don’t need enormous influencer budgets, hundreds of creators or celebrity partnerships to compete effectively online.

Instead, TikTok is rewarding entertaining and relatable videos that capture experiences potential guests want to imagine themselves enjoying.

The research reveals a striking divide between the types of hotel content succeeding on Instagram and TikTok. On Instagram, luxury properties continued to dominate, led by Hôtel Martinez in Cannes, which generated £10,551,544 in EMV from 2,233 pieces of content shared by 676 creators.

The five-star hotel achieved an 18.2% engagement rate and finished ahead of MSC Cruises, which generat-

ed £6,890,470, and P&O Cruises, which recorded £6,312,675.

Other luxury properties in Instagram’s hotel and accommodation Top 10 included Carlton Cannes, St. Regis Maldives, Hôtel Barrière Le Majestic, Four Seasons Hotel George V Paris and Bio-Hotel Stanglwirt.

TikTok produced a very different leaderboard.

Premier Inn and Carden Park took the top two positions ahead of MSC Cruises, last year’s category leader, which fell to third with £1,330,373 in EMV. The contrast suggests that polished photographs, aspirational destinations, and carefully curated luxury experiences continue to perform strongly on Instagram, while TikTok is giving more accessible and individual hotel brands an opportunity to outperform established international names.

Carden Park generated more than £1.5 million in EMV from just 21 pieces of content, while ibis Hotels France entered the Top 10 with only four. By comparison, AIDA Cruises produced 390 pieces of creator content but ranked ninth in the category.

Quentin Bordage, CEO and founder of Kolsquare, says: “Hotels can no longer assume that the same influencer strategy will work on every platform. Instagram still rewards aspirational luxury imagery, while TikTok rewards authenticity, entertainment, and storytelling.

“The properties achieving the strongest results are creating platform-specific campaigns that reflect how people discover, consider, and ultimately choose where to stay. The success of hotels such as Carden Park also shows that individual properties can compete with international chains when creator content captures a mood or experience that people genuinely want to share.”

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Hospitality Outlets Flat in Second Quarter After Rapid Churn of Closures and Openings The number of UK licensed premises held steady in the second quarter of 2026 following a fast turnover of closures and openings, NIQ’s latest Hospitality Market Monitor reveals.

months. In the second quarter alone, 191 bars launched – equivalent to nearly 15 per week. Britain’s bar sector has now increased in size by 1.4% in the last year, and by 3.1% since the pre-COVID benchmark of March 2020.

Data from NIQ, powered by CGA intelligence, shows there were 98,564 outlets at the end of June 2026. This is virtually identical to three months previously, and just 0.2% below the level of June 2025. The quarter-onquarter performance is a modest improvement on a 0.3% decline between January and March.

The latest report also flags hospitality’s resilience in Britain’s city centres.

While the sector as a whole has shrunk by 0.2% in the last 12 months the number of licensed premises in city centres has risen by 0.4%. Of the 20 British cities with the most outlets, 15 have been in net growth or flat. The fastest growing cities have been Liverpool (up 4.0%) and Brighton (up 2.2%).

All 20 cities still have a smaller number of outlets than they did before COVID, but some are now very close to that marker.

Hospitality operators faced numerous challenges over the second quarter, including patchy consumer confidence and sustained inflation in costs, which was exacerbated by conflict in the Middle East. These pressures contributed to the closure of 1,839 outlets between March and June – equivalent to around 20 sites per day. However, many of these shuttered venues were swiftly reoccupied, and the number of new openings in the second quarter, 1,794, was only just short of the total closures.

NIQ’s Hospitality Market Monitor highlights particularly significant churn in the bar sector. Of Britain’s total of 4,695 bars at the end of June 2026, 515 – around one in nine – had opened their doors within the last 12

Karl Chessell, Director – Hospitality Operators and Food, EMEA at CGA

by NIQ, said: “At a topline level it was a stable second quarter of 2026 for hospitality, but a flat number of outlets conceals a lot of changes and challenges beneath the surface. Fast turnover is a concerning sign of the fragility of businesses, but it is also a welcome indicator of the confidence of entrepreneurs and investors. With inflation and low spending confidence set to persist, stability in numbers will be hard to sustain. While the new Prime Minister’s announcement of cuts to Business Rates for pubs and clubs may prove to be a lifeline for some businesses on the edge, the sector still needs additional support to achieve long term stability.”

Nancy Spains Announces UK Expansion with New Bristol Opening Nancy Spains, the Irish pub group founded by brothers Peter and Nicky O’Halloran, has announced plans to open its first Bristol venue this October.

provide the blueprint for future Nancy Spains locations while retaining the character and energy that have helped establish the brand’s growing following.

The new Bristol venue will occupy the ground floor and basement of a historic city centre building opposite Bristol Crown Court. Previously home to Hall Pass, Native and Big Chill Bar, the property includes extensive trading areas and a large vaulted basement. The venue will accommodate up to 300 guests and is expected to create between 15 and 20 new jobs locally.

Peter O’Halloran, Co Founder of Nancy Spains, said: “Bristol has exactly the qualities we look for when choosing a new city. It has an incredible culture, a strong sense of community and a brilliant independent hospitality scene. We see a real opportunity to bring the energy of Nancy Spains to Bristol and cannot wait for local people to experience what we are creating.”

Founded by County Kerry brothers Peter O’Halloran, 29, and Nicky O’Halloran, 26, Nancy Spains was created to offer a fresh interpretation of the traditional Irish pub. Its venues combine warm Irish hospitality with live music, late nights and a strong sense of community.

Nicky O’Halloran, Co Founder of Nancy Spains, added: “Nancy Spains is built around great hospitality, live music and bringing people together. The response to our existing venues has given us the confidence to expand quickly, while remaining focused on creating pubs that feel welcoming and connected to their communities. Bristol is an exciting next step for us, with further UK locations soon to follow.”

The Bristol opening will introduce a refreshed fit out that will

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Issue 327

Fridge Failures: Why Temperature Monitoring Needs To Move Beyond The Clipboard

By Chris Potts, Marketing Director at ANT Telecom (www.anttelecom.co.uk) For any organisation storing chilled or frozen goods, temperature control is not a back-office task. It directly affects safety, compliance, stock protection and, in some sectors, the quality of research or patient care. Food businesses, for example, have clear responsibilities around chilled storage. The Food Standards Agency states that chilled food must be kept at 8°C or below, with fridges ideally operating at 5°C or below. Temperature checks and accurate records are a core part of showing due diligence.

However, many businesses still rely on manual checks, basic thermometers and paper-based logs. While these methods can work in simple environments, they leave gaps. A fridge may fail overnight. A freezer door may be left open between checks. A power cut may go unnoticed until stock has already been compromised. For organisations holding highvalue or sensitive goods, those gaps can quickly become expensive. Chris Potts, Marketing Director, ANT Telecom, explains why temperature monitoring needs to move beyond the clipboard.

WHY MANUAL MONITORING IS A THING OF THE PAST The problem with manual temperature checks is that they depend on someone being available and remembering to take the reading. If this is done then the next step is to record it correctly. If an issue does occur they then need to react to it in a timely manner. In a busy workplace, this process is very easily forgotten or disrupted.

Of course, there are solutions to this. A thermometer with an audible alarm is a popular solution, and can help - but only if someone is close enough to hear it. This doesn’t, however, solve the record-keeping bur-

den as staff still need to write down readings, maintain logs and provide evidence during audits or inspections.

Manual monitoring essentially creates three common risks. The first is a delayed response. If a fault happens outside working hours, the alarm may not be acted upon until the next day. The second is human error, with checks missed or recorded incorrectly. The third is limited visibility, especially for businesses managing multiple fridges, freezers or sites.

These risks may be manageable for smaller operations. But for larger organisations, or those storing high-value food, pharmaceuticals, samples or other temperature-sensitive goods, they can become a serious operational weakness.

THE RISK OF GETTING IT WRONG There are many risks for businesses if they get temperature monitoring wrong, some of which carry serious consequences. There is not just a visible cost, but a reputational cost that some businesses may never recover from. If temperature control creates a food safety risk for example then bacteria could spread and make customers ill. For healthcare businesses and pharmaceutical companies incorrect storage conditions can compromise medicines, samples or research materials, which could cost people their lives. This is why businesses need a clear process for monitoring temperatures, escalating alerts and recording the action taken.

MOVING FROM MANUAL TO CONTINUOUS MONITORING One way to navigate this problem effectively is to install an automated temperature monitoring system to ensure continuous monitoring 24/7.

This works by inserting wireless sensors in the fridge and freezers to constantly measure temperatures around the clock.

If a temperature moves outside of its designed threshold, alerts can be sent to the right people by phone call, SMS or email. Just as importantly, temperature data can be recorded automatically, creating a digital audit trail that supports compliance and removes much of the manual administration. This is perhaps most valuable when the business is out of hours.

Automated alerts give teams the chance to move stock, check the appliance, close a door, investigate a power issue or call out maintenance before goods are lost.

For multi-site businesses, cloud-based monitoring can also provide a

central view of appliances across different locations. This helps teams identify recurring issues, compare performance and spot equipment that may need attention.

CHOOSING THE RIGHT APPROACH As with everything in life, there is no one size fits all system. And businesses will need to invest in systems that best fit their organisation. So, when selecting which technology works best for a business, it is recommended to consider which technology best suits the operating environment. As well as this, businesses should factor in the value of goods being stored, the number of appliances needed, whether there are any compliance requirements and the resources available to manage checks.

The questions to ask are: How often are temperatures checked? Who is responsible for recording them? What happens if an alarm sounds overnight? How quickly could staff respond to a breach? Are records easy to access during an audit? How much stock could be lost if an appliance failed unnoticed?

The answers often reveal whether automated monitoring would provide better protection than a manual check. Alarm management is another important factor. Systems should allow thresholds and escalation routes to be set in a way that reflects real working practices. Too many unnecessary alerts can lead to alarm fatigue, where staff begin to ignore notifications. Too few alerts can leave the business exposed. The balance matters. Scalability also needs consideration. A business monitoring one fridge today may need to monitor multiple appliances, locations or environmental conditions in future. Selecting an approach that can grow with the organisation avoids unnecessary replacement costs later.

TO CONCLUDE… Basic thermometers, manual checks and logs certainly have a place in smaller lower risk environments. But when storage requirements become more complex and businesses face greater pressure to prove compliance these processes will always struggle to keep pace.

Automated temperature monitoring is not about replacing responsibility.

It is about giving teams better information, faster alerts and more reliable records. For any organisation storing perishable, sensitive or highvalue goods, the question is not simply whether the fridge is cold enough during a scheduled check, it is whether the business would know quickly enough if it wasn’t.

Punch Pubs Reports Revenue Growth As It Acquires An Additional 24 Pubs Punch Pubs Group has reported growth in both turnover and profit for the year to date, a period in which the operator significantly expanded its estate through the acquisition of 50 pubs.

to 12 July 2026, had continued to trade well, with underlying EBITDA running ahead of the same weeks in 2025.

Football provided a notable lift to sales during this window. Punch said the World Cup had driven a marked increase in custom across its pubs, with likefor-like sales in the Pub Partnerships estate up 59 per cent on the seven days England played through to the semi-final stage.

In a trading update covering the 40 weeks to 17 May 2026, the group posted total revenue of £274.7m, up from £251.7m in the same period last year. EBITDA climbed to £72.4m, compared with £69.3m previously, with both the Leased and Tenanted division and the Pub Partnerships arm contributing to the improvement.

Alongside the trading figures, Punch confirmed it had spent £36.2m during the 40-week window adding 50 pubs to its portfolio. The additions comprised 30 sites bought from McMullen's, two smaller bundles of four and eight pubs respectively, and eight standalone purchases. The company described the deals as evidence of a consistent and repeatable strategy for sourcing, acquiring and turning around community pubs.

Since the reporting period closed, Punch has agreed, exchanged or completed on a further 24 pubs at a combined cost of £19.2m, a package that includes five sites picked up from RedCat Hospitality.

Looking at more recent performance, the company said the opening eight weeks of its fourth quarter, up

Andy Spencer, chief executive of Punch Pubs Group, said the results marked a further quarter of growth in both revenue and profit, which he attributed to the strength of the company's business model and the efforts of its publicans in driving performance across the estate. He added that this momentum had carried into the fourth quarter, with the World Cup giving trade a further lift in recent weeks.

Spencer also welcomed the government's recently announced cut to business rates for pubs in England, calling it a positive and necessary move that shows ministers are engaging with an industry central to community life and a major contributor to the national economy. He added, however, that further action is still needed to support the sector.

commercial heavy-duty product. Induction for prime cooking is still relatively fresh to be accepted into the general commercial kitchen environment, however the

By David Chesshire, National Accounts Manager, Blue Seal (www.blue-seal.co.uk) big energy savings and high efficiency far outweighs the cost of changing the cookware and initial higher cost Blue Seal Ltd are very mindful of the future equipment requirements for efficiency, carbon footprint and sus- outlay for the product. This cost will no doubt reduce and become more competitive as the trend & demand tainability, with this ever-changing food industry and the cost of gas and electric usage. for induction manufacture inevitably increases.

We currently produce a new range of free-standing & bench models of heavy-duty induction hobs with two Induction equipment also avoids the additional very or four zones. Each hob has the versatility of 3.5KW or 5Kw round zone generators for focussed power or costly legislation requirement involved with gas canopy 5kw power full area zones to accept multiple pans across the cooking area. The induction technology is extraction/make up air and interlock systems. incredibly responsive, with hardened 6mm thick glass cooking surfaces.

When you compare the efficiency of using induction Blue Seal R&D are conscious of the ever-increasing demand for induction product, and we have now over gas, the induction is at approx. 90% efficient comlaunched our new induction- convection ranges, and wok induction hobs. pared to approx. 45% efficiency for gas. This is achieved by the magnetic fields heating up the entire surface of the cookware with virtually all of the energy transferred Many commercial chefs are trained at college with gas appliances and do love the instant heat & control of into the pan. Where gas disperses the heat, licking around the sides of the cookware more so, losing energy gas. However, they are slowly breaking this habitual comfort and being convinced to make the change, once into the ambient air around the pan. they experience using Induction, the fantastic responsiveness, instant heat direct to the pan & superb controllability, speaks for itself.

Using induction massively reduces heat transfer into the air flow, lowers the overall temperature in the kitchen promoting a more comfortable working environment, as well as the practicality of a simple wipe down The induction technology lends itself to a myriad of concepts, especially QSR restaurants where they need of the glass cooking area at the end of a shift, which is very appealing to an operator. The appliances are much quick heat up on demand, which is also remarkably simple for the operator to use and maintain. safer to use, reducing injury potential as well as being very simple to service & maintain.

The feature benefits of induction far outweigh the initial out lay, which is currently still relatively high for

Focus On Blue Seals New Induction Technology

Issue 327

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Government Youth Unemployment Drive Welcomed But Sector Calls for VAT Relief The Prime Minister has announced a major overhaul of the education system, introducing new technical education pathways designed to give young people routes into skilled careers that carry the same status as traditional academic qualifications.

From age 14 (Year 10), students will be able to combine core subjects — English, maths and science — with technical education linked directly to jobs available in their local area, including time spent with employers gaining real-world experience.

Announcing the plans, Prime Minister Andy Burnham said the reforms aim to end the perception that only the academic route leads to success.

“Whether you choose construction, coding or classics, or maths, manufacturing or mechanics, you’ll get the skills you need and be given the respect you deserve,” he said, adding that the changes were part of a wider push to tackle youth unemployment.

The pathways will be shaped locally by regional mayors, schools, colleges and employers rather than dictated centrally, allowing areas to prioritise sectors such as hospitality, advanced manufacturing, digital technology, clean energy, health and care, or the creative industries depending on local strengths. The approach builds on existing local models, including the MBacc initiative in Greater Manchester.

Government funding will be directed towards high-quality technical education, and Ofsted-style school

inspections will be adjusted to recognise institutions that successfully prepare students with workplace-ready skills and employer connections.

The reforms follow a stark warning from Alan Milburn’s interim review, which found more than a million 16 to 24-year-olds in the UK are currently not in education, employment or training — with the Prime Minister citing this “lost generation” risk as central to the case for change. Rollout is expected to begin from September 2028, following further consultation with mayors, local leaders, schools and employers.

HOSPITALITY SECTOR REACTION For hospitality and licensed trade operators — long among the UK’s largest employers of young people — the plans include a significant sweetener: free apprenticeship training for all eligible under-25s.

Allen Simpson, Chief Executive of UKHospitality, welcomed the announcement but used it to renew pressure on the Chancellor over the sector’s tax burden. Describing hospitality as the biggest youth employer in the UK, Simpson said the free apprenticeship offer “reflects the value of in-place work experience and training, something hospitality does brilliantly.”

However, he argued the wider ambition would be undermined without further fiscal support, calling for VAT on hospitality to be cut to 10% to “free operators to invest, create jobs, and drive economic growth.”

Major Investment Brings New Lease of Life to Bransholme Community Pub The Meadows, located in Bransholme, officially reopened on Thursday 23rd of July following a transformational investment of £376,142. The pub is part of Proper Pubs, the community wet-led operator division of Admiral Taverns.

Behind the bar is experienced community hero Steph Moynes who has worked in the pub industry for almost two decades and is now the new operator at The Meadows. Steph’s expertise, combined with her energy and enthusiasm, has enabled her to create a lively social hub for residents to enjoy, further cementing the pub at the heart of the local community.

Inside, the pub has been completely transformed to include brand new flooring, fixtures and fittings throughout.

Outside, The Meadows has brand-new lighting, signage and a fresh coat of paint. In addition, the refurbished beer garden now has capacity to seat approximately 150 people.

Steph Moynes, Operator of The Meadows, said: “It has been great to reopen our doors and welcome both

new and familiar faces into The Meadows. I am so pleased with how the refurbishment has turned out, the pub looks terrific! I would like to say a massive thank you to the local community who have been so supportive since we reopened. I would also like to thank my team and the team at Proper Pubs who have been incredible throughout this entire journey.”

Going forward, she also hopes to support Claire’s House Hospice with organising charity events in the future.

Matthew Gurney, Operations Director for Proper Pubs, said: “It’s a real pleasure to have Steph at The Meadows. It has fantastic to see our joint vision for the pub come to life, and it has been great to hear the incredibly positive feedback from customers so far.”

On behalf of myself and the whole Proper Pubs team, we would like to once again wish Steph and her team the very best of luck as they embark on this new adventure at The Meadows.”

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Issue 327

The Death of the Department: Why the Hotel Org Chart Is a Revenue Structure, Not a Guest Structure

By Julia Krebs, Senior Lecturer and Hospitality Consultant at Les Roches Marbella (https://lesroches.edu) I recently took a group of Les Roches students to visit a Marbella aparthotel. The GM walked us through his property, explained his guest profile and then said something that stopped us: “We don’t have ‘just’ operational departments anymore. We have a guest team.”

He was not being philosophical. He was being practical. His property targets long-stay guests who book multiple return stays before they check out. When your business model depends on a guest rebooking while they are still in the building, the cost of departmental silos becomes immediately visible. A guest who had a mediocre breakfast doesn’t rebook because of a beautiful room. A guest who couldn’t get a late checkout doesn’t rebook because the spa was excellent. The experience is indivisible. So, his team had to become indivisible too.

That visit crystallised something I’ve been arguing in classrooms and boardrooms for years: the traditional hotel organisation chart is designed around operational convenience, not guest value. And that design choice is costing hotels more revenue than most GMs realise.

THE FRAGMENTATION PROBLEM In most hotels, a single guest is split across five separate ledgers. Guest books a room and Rooms Division counts the revenue. Guest dines at the restaurant, F&B counts it. A spa treatment and Spa counts it. A cooking class, Guest Services counts it. A late checkout, somebody argues about who gets credit…

Four departments. Four celebrations. Nobody noticed it was the same guest spending €650. Nobody asked whether they come back. Because nobody owned the guest. Everyone owned a slice.

THE BLUEPRINT: RESTRUCTURING WITHOUT A LONG-STAY MODEL Some hoteliers reading this will think: “That works for an aparthotel with long-stay guests. My property is different.” Fair. But the principle applies everywhere. The model simply makes the cost of silos visible faster. In a transient hotel, the same fragmentation exists. You just don’t see the damage until the guest doesn't return and you never know why.

Here's how to move toward guest-centric commercial teams, regardless of your property type:

REPLACE REVENUE MEETINGS WITH COMMERCIAL MEETINGS Revenue meetings in most hotels are rooms-only conversations: ADR, occupancy, pickup and forecast. The spa manager isn’t the room. The F&B director sends a report nobody reads.

Commercial meetings put every guest touchpoint on the agenda. The question shifts from “How did each department perform?” to “How did each guest segment perform?” “Rooms revenue was up 3%” becomes “Guest value was up 8% because we converted more guests into spa users”. Same data, different framing. The framing changes the decisions.

Measure Revenue per Available Guest, not just revenue per available room RevPAR tells you room efficiency. It tells you nothing about relationship monetisation. A hotel running 85% occupancy with €50 in ancillary revenue per guest is leaving money everywhere. A hotel running 72% occupancy with €150 in ancillary revenue per guest is building a business long term.

Add RevPAG (Revenue per Available Guest) to your next commercial meeting agenda. Even before you can calculate it perfectly. The act of asking the question changes how your team thinks about the guest.

CREATE A STAFF INSIGHT COUNCIL Your operations staff knows more about revenue than your revenue management system. The front desk knows which guests ask about the spa in the first 30 minutes. Housekeeping knows who’s extending before they tell reception. The breakfast team knows who’s unhappy before they write a review.

Create a Staff Insight Council: five to eight frontline staff who meet monthly with one question: “What are we seeing that the dashboard isn't showing us?” The answers are your fastest path to revenue you’re currently missing.

ALIGN INCENTIVES TO TOTAL GUEST VALUE

The structural damage is real: when the spa manager is measured on spa revenue and the rooms division is measured on room revenue, nobody is measured on total guest value. And what doesn't get measured doesn't get managed.

When the front desk is rewarded for upselling a spa treatment, not just a room upgrade, behaviour changes.

When F&B is measured on how many room guests they convert into diners, not just covers, the conversation between departments changes.

The front desk sees the guest. Revenue management sees the numbers. Nobody sees both.

Audit your incentive structure this week. Circle every KPI that rewards departmental performance.

Underline every one that rewards total guest value. The ratio tells you exactly how siloed you are.

I calculated this with students last semester: a 200-room hotel raising ancillary spend from €50 to €100 per guest generates an additional €4.1 million in annual revenue without selling a single extra room night. That is the gap between thinking about room revenue and thinking about total guest value. Most hotels leave it on the table because no single person in the building is responsible for capturing it.

WHY THE APARTHOTEL MODEL MAKES SILOS IMPOSSIBLE The GM in Marbella didn’t restructure his teams because he read an article about it. He did it because his business model forced his hand.

Long-stay apartment hotel guests interact with every part of the property over days or weeks. They eat breakfast at the same table each morning, use the gym, ask the front desk for restaurant recommendations, request laundry service and form opinions about the property as a whole rather than about individual departments.

When these guests decide whether to rebook, often before checkout, they’re evaluating a complete experience. A brilliant room with indifferent service at breakfast is still a failed stay. An average apartment with a team that remembers their coffee order and proactively solves problems is a property they’ll return to three times a year.

The GM saw this clearly in his rebooking data. The guests who returned weren’t the ones in the best apartments. They were the ones whose entire stay felt coherent, where breakfast, front desk and housekeeping all told the same story. So, he brought front office, F&B and operations together into cross-functional teams that share information, share incentives and share accountability for the guest's total experience.

The result? Guests booking their next stay before they leave. Not because of a loyalty program or a discount code, but because every interaction across the property reinforced the same message: we see you as one person, not as five transactions.

SUBTRACT BEFORE YOU ADD Every hotel is adding the same amenities. Spa becomes “wellness tourism”. Co-working becomes “bleisure”.

You’re not diversifying. You’re conforming.

Before adding anything, ask: “What can we stop doing that nobody will miss?” Remove three things before adding one. Track what guests don’t miss. That’s data, not guessing. The GM in Marbella didn’t add complexity.

He removed barriers between teams.

THE TELLING TRUTH The reason most hotels won’t do this is not complexity. Restructuring around the guest means dismantling power structures that have existed for decades. Department heads lose autonomy. P&L ownership shifts.

People who built careers around departmental excellence are asked to think differently.

The question is whether your hotel will be among the first to act on that knowledge, or among the last to catch up. The GM in Marbella didn’t wait for the industry to catch up. He looked at his guest data, saw that repeat bookings were his most profitable revenue stream and restructured his entire operation around protecting that stream. He didn’t need a consultant to tell him that five separate P&Ls fragmenting one guest was a problem.

I brought my students to that aparthotel because I wanted them to see guest-centric commercial strategy in action. The GM could tell us exactly what his breakfast team communicated to his front desk that morning about a guest checking out the next day. “Not my department” isn’t a phrase anyone uses there, because the structure doesn’t allow it.

The death of the department isn’t a prediction. In the properties that are winning on guest lifetime value, it’s already happened. The only question is how long the rest of the industry will take to notice.

Keep Your Beer Pouring Perfectly and Your Profits Up When your beer tastes good, your customers are more likely to stay longer, and/or return another time. If your beer starts to misbehave, you put that revenue at risk. Whether you are looking for beer dispense emergency services or need regular maintenance for ensuring excellent beer, Avani Solutions are the partner you need.

Whether you're running a hotel, a restaurant or a pub, you'll be trying your best to serve great beer as you juggle all the other elements of providing top notch hospitality. The last thing you want is to be fighting a frothing beer tap, tipping a tainted pint down the drain or dealing with a disappointed guest who's returned to the bar complaining of a 'dodgy pint' (or half!).

Some good news, we are determined that one day every pint served will be perfect - and we're dedicated to helping you be part of that mission. We're sometimes referred to as a 'line cleaning company' – but line cleaning is only one part of what we do, we do so much more than that!

We are trusted to -: • Troubleshoot issues with dispense.

• Re-set and re-calibrate your system with our ProSpec service.

• Provide SOS rescue cleans.

• Maintain your dispense system for you, including on behalf of a brewer.

• Give peace of mind with ProClean - our 28-day extended line clean.

• Deliver data-driven insight, to inform you of any faults, as well as highlighting trends and beer quality results.

• Training and consultancy.

Our services can help you to lower costs, increase efficiency and also improve sustainability. We empower you to keep the beer (and cider) pouring to the highest standards and protect your profits by doing so.

We walk alongside venues and are always there when you need us, like a supporting handrail, so you don't have to worry about your beer and can focus on delivering the best customer experience.

Contact us today to find out how we can become your best partner when it comes to bar and cellar services. Call us on 01638 563237. See the advert on page 7.

Issue 327

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11

Burnham Announces Plans To Give Regional Mayors Share Of Income Tax Prime Minister Andy Burnham has announced the launch the biggest transfer of power from Westminster in a generation, giving communities greater control over the decisions that shape jobs, transport, housing and public services in their area.

From next spring, mayors will begin retaining a greater share of locally generated revenues, starting with business rates. Further details on this and on income tax retention will be set out in a roadmap at the Budget and will be underpinned by the government’s firm commitment to fiscal discipline.

As part of the largest package of financial powers ever offered to English mayors, mayors will receive a share of income tax revenues for the first time.

Over time, local areas will move away from dependence on Whitehall grants and towards funding that rewards local growth.

This means when places create jobs and grow their economies, they will now keep more of the rewards – giving local leaders new powers to invest in what matters most locally.

The ambition is to extend the benefits of devolution across the whole UK, working with devolved governments and local leaders to give communities more control over their future.

The government wants every community to benefit from stronger local decision-making. Areas without a mayor will still be supported to establish strategic authorities and gain greater control over local priorities.

Welcoming the announcement Michael Kill, CEO of the Night Time Industries Association, said: “This significant transfer of power and funding presents mayors across the country with a major opportunity to reshape their local economies. Allowing more locally generated income to return to local control should enable better-informed decisions, targeted investment and support that reflect the needs of individual towns and cities.

Credit UK Parliament / House of Commons via CC BY 3.0

In his second week in office, the Prime Minister will tell his Cabinet that it is time to launch a new era of devolution – taking power and decision-making out of SW1 and putting it closer to people’s lives.

Prime Minister Andy Burnham said: “I said we’d take power out of Westminster and carry it into every postcode in the country. Today, we make good on that promise.

Under our plans, more of the taxes raised in a community will stay in that community. Soon, every local leader will have the power and resources to improve public transport, build homes and create jobs.

“I know what it’s like to be ignored by politicians in Westminster. I’m not going to make that same mistake now I’m PM. “The whole of government will now pull together behind the people and places that desperately need our support. This is how we’ll bring back hope and bring power home to you.”

The plans, the government said will end the Whitehall-first culture that has held back local areas for decades, forcing departments to justify why powers should stay in Westminster rather than be handed to local leaders.

“The night-time economy, alongside our wider social and cultural economy, must have a meaningful place at the table as these new powers are implemented. These industries are central to local growth, employment, tourism, regeneration and community identity. Mayors must work directly with the businesses and organisations operating within them to ensure this opportunity delivers lasting and inclusive growth.

“Devolution must be matched by stronger infrastructure for nightlife businesses and a clear national and local strategic framework. Without that coordination, we risk replacing fragmented Whitehall decision-making with fragmented approaches across regions.

“Now is the time for the Government to establish a dedicated Night-Time Economy ministerial portfolio, providing the leadership and accountability needed to connect national policy with local delivery. This would ensure the Government’s growth agenda fairly recognises and supports the night-time, social and cultural economies in every part of the country.”

Whitbread Confirms Closure Date for All 106 Beefeater Restaurants Whitbread has confirmed that every one of its 106 Beefeater restaurants across the UK will close for good on Thursday 10 September 2026, drawing a line under one of Britain’s longestrunning family dining brands after more than five decades of trading.

The restructure sits within a broader £250 million programme that Whitbread says is designed to turn the group into what it describes as a higher-margin, higher-returning, pure-play hotel business, alongside plans to sell around £1.5 billion of freehold property to help fund growth.

The closure date was set out in a letter sent to members of Beefeater’s loyalty scheme, which itself will be wound down on 31 August, ahead of the final service dates. The move follows Whitbread’s announcement earlier this year that it intended to phase out its standalone branded restaurant business, including Beefeater, Brewers Fayre, Table Table, Bar + Block and Whitbread Inns, in favour of a simpler food and drink offer built directly into its Premier Inn hotels.

Whitbread chief executive Dominic Paul has pointed to steep rises in employer National Insurance contributions, business rates, wages and food costs as key drivers behind the decision, alongside pressure from investors to simplify the group’s operations and focus squarely on Premier Inn. Paul has said the plan reflects a rigorous review of the options available to the business, aimed at maximising value over the medium and long term.

Beefeater’s closure is the most high-profile element of a much larger overhaul. Whitbread intends to replace around 197 branded restaurant sites with an integrated hotel dining model, arguing that accommodation now delivers stronger returns than large standalone restaurant units. Brewers Fayre and Bar + Block are also being wound down, though Whitbread has not yet confirmed whether those brands will close on the same date as Beefeater.

Some former Beefeater buildings are expected to be converted into additional Premier Inn bedrooms, adding an estimated 600 rooms to the group’s hotel stock. Other sites are likely to be sold as going concerns, meaning a number of restaurants could continue trading under new owners and different names, even though Whitbread itself will no longer be involved in running them.

The restructuring is expected to affect around 3,800 roles across Whitbread’s restaurant brands, out of a wider workforce of roughly 30,000 people employed across Beefeater and Brewers Fayre sites in the UK and Ireland, many of them located alongside Premier Inn hotels.

Whitbread has said it hopes to redeploy a significant proportion of affected staff into other parts of the business, noting that it recruits around 15,000 people a year across its hotel operations. Any redeployment will be subject to formal consultation.

The Unite union has criticised the way the restructuring has been communicated to staff and has called for full and meaningful consultation with those facing redundancy, rather than a process it regards as a formality ahead of predetermined closures.

SLTA Calls for Reform of Business Rates and VAT Reduction in Scotland The (SLTA) Scottish Licensed Trade Association has welcomed new Prime Minister Andy Burnham’s pledge to cut business rates by 20% for some pubs, social clubs and live music venues in England earlier this week – but urged the Scottish Government to reciprocate this extra support north of the Border.

Colin Wilkinson, SLTA managing director, said: “This is great news for our colleagues south of the Border who also got a 15% cut in April and a further 20% which will come into force next year. So, with the Westminster government recognising that the licensed hospitality sector needs and deserves more support, will John Swinney’s Scottish Government do the same?

“We accept and are grateful that, north of the Border, smaller businesses in our sector have benefited from rates relief. However, many larger businesses get nothing and have had nothing since we came out of Covid – and are facing the same challenges.

“With additional funding coming to Scotland through the Barnett consequentials, we urge – in the strongest terms – that this additional financial support flows directly through to the Scottish licensed hospitality sector and is not diluted to

other sectors.

“The Scottish Government also needs to look at lower poundage rates for hospitality, as well as reforming the valuation methodology.

“Why should a typical licensed premises in Scotland be valued higher than an equivalent venue in England? The business rates system is broken.”

Meanwhile, Mr Wilkinson renewed his call for a reduction in VAT for the licensed hospitality sector. “This is the big one – reducing VAT would make a huge difference to businesses. There was some relief when VAT was reduced to 5% for the hospitality and hotel sectors in Scotland in July 2020, later going up to 12.5% which was still a great help.

“However, since VAT returned to the standard rate of 20% at the beginning of April 2022, licensed hospitality businesses have had to contend with rising utility bills, increased staff costs and cost-of-living pressures which affect both businesses and their customers. A reduction in VAT would boost business viability in what remains a challenging trading climate.”

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CLH DIGITAL

Issue 327

Rising Compliance Risk: What the New Visa Rules Mean for Hospitality

By Sunny Sandhu, Senior Immigration Associate, A Y & J Solicitors (www.ayjsolicitors.com) World Cup screenings, warm-weather weekends and peak holiday demand have brought a welcome increase in trade for pubs, restaurants and hotels. Venues are extending opening hours, adding extra shifts and adjusting rotas to cope with demand.

For most operators, the immediate priority is simple: keep the tills ringing while the trade is there to be taken.

However, the same staffing and payroll changes that help a hospitality business manage a busy summer can also expose gaps between what sponsored workers are being paid and what the business told the Home Office it would pay them.

Since 8 April 2026, those gaps have become more difficult to overlook.

WHY PAYROLL COMPLIANCE HAS CHANGED The Skilled Worker salary rules changed on 8 April 2026.

Under the updated requirements, the salary paid to a sponsored worker in each pay period must meet the applicable going rate for every hour worked during that period.

The Home Office can also compare the salary recorded on a worker’s Certificate of Sponsorship with payroll information held by HM Revenue and Customs. These checks may take place without an employee making a complaint and without the business first receiving a physical compliance visit.

This does not mean that one unusual payslip will automatically result in a sponsor licence being revoked. The rules allow salaries to be assessed over short rolling periods. For workers paid monthly, for example, the amount paid over any three-month period must equal at least one quarter of the required annual salary.

However, operators can no longer assume that meeting an annual salary figure will be sufficient if the worker’s hourly rate, hours worked or pay during individual periods does not meet the relevant requirements.

THAT DISTINCTION MATTERS IN HOSPITALITY.

• sponsoring a role that is not genuine.

Illegal working creates a separate risk. Employers can face civil penalties of up to £60,000 for each illegal worker.

WHY EXISTING SPONSORED WORKERS ARE BECOMING HARDER TO REPLACE The recruitment options available to hospitality businesses have narrowed substantially.

Home Office statistics show that Skilled Worker visa grants to main applicants in food preparation and hospitality trades fell by 82% to 939 in the year ending March 2026. The number had previously reached 11,542 in the year ending June 2024.

Since 22 July 2025, a role must normally be skilled to graduate level to qualify for the Skilled Worker route, unless the occupation appears on an approved shortage list or a transitional provision applies.

Many hospitality occupations, including chefs and catering and bar managers, are classified below graduate level. Existing workers sponsored before 22 July 2025 may be able to continue under transitional provisions, provided they have maintained continuous Skilled Worker permission and satisfy the remaining requirements.

For an operator, this means that losing a sponsor licence has consequences beyond the financial cost of responding to an investigation.

Sponsored employees may have their immigration permission shortened and may eventually have to stop working for the business. At the same time, the employer may no longer be able to recruit overseas replacements for the same roles.

The sponsored employees already working within a hospitality business may therefore be considerably more difficult to replace than when they were originally recruited.

FIVE CHECKS OPERATORS SHOULD COMPLETE THIS SUMMER 1. Compare payroll against every Certificate of Sponsorship Review each sponsored worker’s gross basic pay, contracted hours, actual hours and pay frequency.

For monthly paid workers, examine every rolling three-month period rather than relying only on the annual total. Check that the worker meets both the applicable annual salary requirement and the required going rate for the hours worked.

A sponsored employee may be contracted for one working pattern but work substantially longer hours during a busy month. A salaried manager may cover additional late shifts. Payroll may record those hours incorrectly or fail to distinguish between guaranteed salary and variable payments.

Do not assume that the salary written into the employment contract proves compliance if the payslips and working records show something different.

The business may still believe that the worker earns the correct annual salary. The Home Office may see a pay period in which the salary does not match the hours worked or the information recorded on the Certificate of Sponsorship.

Check how overtime, bonuses, service charges, shift allowances and other additions are recorded on the payslip.

WHY HOSPITALITY BUSINESSES ARE PARTICULARLY EXPOSED Hospitality businesses rarely operate with perfectly consistent working patterns. Demand changes with the weather, sporting events, school holidays, conferences and local events.

During a busy period, operators may: • extend opening hours; • add overtime to existing rotas; • move managers between locations; • change an employee’s responsibilities; • use agency or casual workers at short notice; or • rely more heavily on tips, bonuses, service charges and shift payments.

Each decision may make commercial sense. However, some changes can affect sponsor compliance if they are not properly recorded, reported or reflected in payroll.

Overtime and variable payments require particular attention. Sponsored salary calculations generally rely on guaranteed basic gross pay and certain guaranteed payments treated in the same way as basic pay. Overtime, bonuses, shift allowances and payments that depend on fluctuating hours will not normally correct a shortfall in the required sponsored salary.

Recent compliance reviews carried out by A Y & J Solicitors, an SRA-regulated and Legal 500-ranked UK immigration law firm advising businesses on sponsor licences and Skilled Worker compliance, suggest that problems often arise not because an employer has deliberately underpaid a worker, but because payroll practices, working hours and sponsorship records have gradually stopped matching.

Yash Dubal, Director of A Y & J Solicitors, said: “The greatest risk for hospitality operators is often the gap between what was originally recorded and what is happening in practice. A worker’s hours, duties or pay arrangements may change gradually during busy periods, but the sponsorship record remains the same. By the time the difference is identified, the business may already be responding to Home Office scrutiny.”

ENFORCEMENT IS NO LONGER LIMITED TO A SITE VISIT Sponsor compliance was once commonly associated with a Home Office officer arriving at the premises and asking to inspect personnel files.

Site visits remain possible, but they are no longer the only way in which a problem can be identified.

The Home Office can use HMRC payroll information to check whether a sponsored worker is receiving the salary recorded on their Certificate of Sponsorship. A discrepancy may therefore come to light without the business receiving advance warning or a visit.

Enforcement has also intensified. Home Office figures show that 3,100 Skilled Worker sponsor licences were revoked during 2025, the highest annual total recorded. A further 1,545 were revoked during the first three months of 2026.

A sponsor licence can be suspended or revoked for several reasons, including: • underpaying sponsored workers; • failing to report relevant employment changes; • maintaining incomplete personnel records; • employing someone without the correct permission; or

2. Separate guaranteed salary from variable payments

A worker’s total earnings may appear sufficient while their qualifying sponsored salary remains too low.

Payroll teams should understand which payments count towards the immigration salary requirement and which do not.

3. Review changes to hours, duties and locations Busy periods often result in managers working at another branch, taking on different responsibilities or covering a substantially different working pattern.

Some changes can be accommodated within the existing sponsorship. Others must be reported or may require a new Certificate of Sponsorship and visa application.

Salary reductions, changes to a worker’s normal work location and other specified changes generally need to be reported through the Sponsor Management System within ten working days.

4. Check right to work records and agency arrangements Operators must retain compliant right to work evidence for the people they employ and sponsor.

Where agency workers are used, the employing agency will normally be responsible for conducting the statutory right to work check. However, hospitality businesses should not simply assume that the correct process has been followed.

Contracts should clearly allocate responsibility, and the operator should obtain appropriate written confirmation from the supplying agency.

5. Investigate gaps before the Home Office does If payroll records, working hours, job descriptions or Sponsor Management System reports do not match, identify the reason before making retrospective changes.

Some issues can be corrected or explained. Others may require a formal report, a change of employment application or a wider compliance review.

The experience of A Y & J Solicitors in reviewing sponsor records indicates that early intervention is usually less disruptive than responding after a suspension notice has been issued. Once the Home Office has raised concerns, the business may have limited time to explain the discrepancy and provide supporting evidence.

A BUSY SEASON SHOULD NOT BECOME A COMPLIANCE PROBLEM The World Cup and summer trading period offer hospitality businesses a valuable commercial opportunity.

Operators should make the most of it.

But revenue, rotas, payroll and sponsor compliance can no longer be treated as separate areas of the business. The staffing decisions made during the busiest weeks of the year may be the same decisions the Home Office later examines through HMRC payroll data.

The businesses that finish the summer with both strong trading results and an intact sponsor licence will be those that recognise this connection early.

For operators employing sponsored workers, the question is no longer simply whether the annual salary appears correct. It is whether every payslip, hour worked, employment change and Sponsor Management System report tells the same story. >>>>>>>>> This article is a general guide and does not constitute legal advice. Immigration rules and Home Office guidance may change. Advice should be obtained based on the specific circumstances of the business and its workers.

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Issue 327

Burnham Government’s AI Reset Must Build Trust in AI Among Small Firms, says FSB The AI Minister’s new cabinet role gives the Government an opportunity to help small firms adopt the technology with confidence, the Federation of Small Businesses (FSB) says.

• AI adoption vouchers to help businesses implement AI safely • Clearer guidance and training through the AI Skills Hub • Standardised AI model cards so businesses can understand how providers use their data and who is responsible when things go wrong.

Tina McKenzie, Policy Chair of the Federation of Small Businesses, said:

FSB has published The Confidence Code: The Challenges and Opportunities of AI for Small Firms – days after Prime Minister Andy Burnham gave AI Minister Kanishka Narayan a seat at the Cabinet table.

“FSB is calling on the AI Minister to use his Cabinet role to lead efforts across Government to deliver the changes.

The report found that: • 59 per cent of AI users have seen productivity gains • 24 per cent have increased their revenue • Businesses using AI reported an average three per cent increase in revenue.

However, while AI adoption among small firms has almost tripled since 2023, 92 per cent still have concerns about issues including data security, copyright and liability.

Around a third (34%) say better guidance on implementing technology would encourage them to adopt it, while 31 per cent say support to use AI legally, ethically and responsibly would help.

The rewards, however, are substantial, and FSB figures show that unlocking deeper AI use could be worth more than £42 billion to the UK economy each year.

FSB is now calling on the AI Minister to use his Cabinet role to lead efforts across Government to deliver: • A Government-backed Responsible AI Essentials certification scheme

“It’s great to see the new Government taking AI seriously and recognising how important it’s becoming to the economy.

“The technology is moving at pace, but too many are asking basic questions about data, copyright and liability, and they deserve clear answers.

“The new AI Minister has a real opportunity to make the UK the best place in the world for small firms to adopt AI, but that will only happen if he puts trust at the heart of the Government’s approach.

“That means giving them clear answers on who owns AI-generated content, how their data will be used, and who is responsible when things go wrong. He also should use his role to ensure small firms are not left to navigate this rapidly changing technology on their own. They must have access to practical guidance and support to help them adopt AI safely and confidently.

“If he gets it right, more small firms will embrace AI and that in turn will increase productivity. But if trust is overlooked, the UK risks holding back thousands of businesses that are ready to take the next step.”

Star-studded 3rdBite Festival Raises a Record £129,713.95 for Cancer Research UK 3rdBite Festival, which took place at Wylam Brewery in Newcastle on Sunday 19th July 2026, has raised a record £129,713.95 for Cancer Research UK.

Research UK. Alongside the food, a selection of local DJs provided entertainment throughout the day, and the popular online auction returned, featuring a range of exclusive foodie experiences and prizes.

The event, originally the brainchild of Sian Byerley, co-owner of Restaurant Pine in Northumberland, saw a stellar lineup of 20 chefs from some of the UK’s leading Michelin-rated restaurants cook at the pop-up foodie event, which, since its creation, has raised just under £330,000 for Cancer Research UK.

Online bidders got stuck into securing their chosen lots from an array of food and overnight experiences in the silent auction, all kindly provided by supportive restaurateurs and hospitality businesses from across the region and further afield, including a two night stay at The Grand in York, a gastronomic one night stay at The Glenturret Lalique, a tasting menu and wine flight experience at Nest, dinner for 8 people cooked in your own home from this year’s winning GBM Chefs, a Reight Signature three night trip to Paris, and a Garden BBQ Party with the Pine team.

On the day, each chef and their teams served up 500 portions of their refined street food creations to eagerly waiting foodies who had previously purchased their online tokens to secure dishes from their chosen food heroes.

The free-to-attend event saw thousands gather on the day to help raise much-needed cash for Cancer Research UK, supporting researchers, clinicians and nurses who carry out vital work linked to the prevention, diagnosis, and treatment of cancer.

Each of the 20 chefs served 500 portions of their own distinctive take on street food, a format that challenged some of the UK’s most celebrated culinary talent to step outside their comfort zone and showcase their personality and creativity in a relaxed, accessible setting. Tokens for the event sold out ahead of the day, reflecting the growing popularity of the festival.

New for 2026, the 3rdBite team launched an exclusive VIP package. Privately seated amongst the brewery tanks inside Wylam Brewery, tables of ten guests enjoyed drinks service from 11am to 3pm, with a choice of arrival drink, prosecco, beer, or the limited edition ‘From the Pass’ collaboration beer created with Wylam Brewery, alongside the opportunity to pre-order five street food dishes each from the Michelin starred line-up, served between 12pm and 1pm. All proceeds from the VIP experience went to Cancer

Siân Byerley, co-owner of Restaurant Pine, said: ‘’Every year the event proves what this industry does best when it comes together. Twenty incredible chefs gave up their Sunday to cook for total strangers, all in the name of raising money for a cause that touches every single one of us. Seeing thousands of people turn up, eat, laugh and dig deep for Cancer Research UK never gets old. This has been our biggest total yet, and it wouldn’t have been possible without everyone who bought a token, bid on the auction, or simply turned up on the day.’’

Adding: ‘’I’d personally like to say a huge thank you to the amazing team at Wylam Brewery for providing the venue, and to the amazing 3rdBite volunteers who helped the event run so smoothly. Our amazing suppliers, like our main sponsor Wellocks and many more, who have provided invaluable support for the event itself. I’d also like to say a big thank you to all those businesses that have very kindly donated auction prizes to help raise even more funds for Cancer Research UK.’’

Delamere Launches 97ml Oat Drink For Hospitality Industry Delamere has announced the launch of a new 97ml oat drink following the success of its semi-skimmed milk mini bottles in the hospitality and foodservice industries.

Designed for hospitality settings, such as hotel room trays, breakfast buffets and on-board catering, the bottles can be used to add to hot drinks or pour over cereal.

The oat drink has been developed to offer a plant-based alternative to cows’ milk, enabling accommodation and foodservice providers to cater to different dietary requirements and evolving consumer preferences.

The ambient product has a shelf life of up to six months and once opened, it can be treated as fresh milk and stored in the fridge.

Each bottle contains 3-4 servings and can be re-closed and stored by guests, eliminating the single-use plastic associated with milk pots and sticks and saving time on repeat deliveries of fresh milk to rooms.

The premium glass bottles, capped with an aluminium lid, are fully recyclable, supporting outlets in imple-

menting responsible waste management practices.

Available now, the new oat drink can be purchased directly through Brakes and via wholesalers nationwide.

Dan Yates, national account manager at Delamere, said: “Our mini milk bottles are already a trusted choice in hotels and hospitality settings, so the creation of a plant-based oat drink in the same format felt like the natural next step when adding to the range.

“Sustainable, premium and convenient, we’re confident that it will soon be a staple part of the guest experience.”

Located in Knutsford, Cheshire, Delamere has been producing award-winning dairy products for more than 40 years. It supplies an extensive range of speciality goat and cows’ milk based products to retail, wholesale and independent customers across the UK and in over 20 markets around the world.

For sales enquiries or more information please contact dan@delameredairy.co.uk

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CLH DIGITAL

Issue 327

World Cup Lifts Deliveries as Restaurants’ At-Home Sales Grow 3.3% In June Deliveries to consumers watching the World Cup at home helped Britain’s restaurant groups to solid like-for-like growth in June, the NIQ Hospitality at Home Tracker reveals.

Total at-home revenue for the month was 3.3% up from June 2025 – the third best performance since late 2024, after 4.0% growth in May. The figure is just ahead of the country’s rate of inflation in recent months, as measured by the Consumer Prices Index.

The Tracker, powered by CGA intelligence, shows year-on-year growth. Total delivery sales growth—including from new restaurants, or ones where deliveries have been added in the last year—hit 14.9% in June.

Deliveries continue to gain share of the at-home market at the expense of takeaways, the Tracker indicates. Delivery sales rose by 7.5% on a like-for-like basis in June, while revenue from takeaways and click-and-collect orders dropped by 8.1%. Takeaways

have now fallen for 15 months in a row and are now worth less than a third of deliveries by value.

Karl Chessell, Director – Hospitality Operators and Food, EMEA at NIQ, said: “Two months of real-terms organic growth represents a good start to the summer for Britain’s restaurant operators. The World Cup hasn’t done much to boost eating out, but it’s unleashed some extra spend from consumers watching games at home with family and friends. Meanwhile, double-digit growth at a topline level is an encouraging sign that operators are continuing to invest in delivery operations.

However, with the tournament now over, the big question is whether fans sustain their delivery habits, swap them for eating out or retrench their spending. Either way, with at-home sales now worth more than a fifth of all restaurant revenues, they will be a crucial battlefield for market share in the second half of 2026.”

Greene King’s Annual Charity Event Raises an Estimated £350,000 for Macmillan Cancer Support Greene King brought together more than 140 supplier partners from across the hospitality industry at its fifth annual Macmillan Charity Day and Gala dinner, raising an estimated £350,000 for its long-term charity partner, Macmillan Cancer Support.

Held at Celtic Manor Resort earlier this month, the event was Greene King’s biggest Charity Day and Gala Dinner to date and brings the total raised through the annual event to around £1.2million since its launch in 2022.

The event was supported by 15 headline and associate sponsors from across Greene King’s key supplier partners spanning drink, food, HR, logistics, marketing, property, and IT. Their contribution demonstrates the strength of support for Macmillan across the hospitality sector and its commitment to helping people living with cancer.

Guests took part in a range of activities throughout the day, including golf and a cooking master class hosted by award-winning chef, Sally Abé. A new addition for this year was an inaugural Padel Tournament, held at Cardiff City House of Sport, which was a sell-out event.

The day culminated in the highly anticipated Gala Dinner, where guests from across the industry gathered for a night of fine dining, entertainment, and fundraising.

TV presenter Mark Durden-Smith hosted the Gala Dinner, with Britain’s Got Talent judge, Alesha Dixon, headlining the evening’s entertainment. The evening also heard a heartfelt speech from Simon, a Macmillan service user from Lancashire, whose honesty and openness about his own cancer journey and the support Macmillan provided to him and his family earned him a standing ovation from the guests.

Greene King CEO, Nick Mackenzie, said: “Seeing our industry come together once again in support of Macmillan has been truly inspiring. The story we heard on the night was a powerful reminder of the difference Macmillan makes to people and families facing cancer, providing vital support at some of the most challenging times in their lives.

“We’re incredibly grateful to our sponsors and guests for their generosity, which has helped raise an estimated £350,000 this year. This takes the total raised through our gala events to around £1.2 million since 2022, and this support will help Macmillan to continue its important work and reach even more people affected by cancer.”

Gemma Peters, Chief Executive at Macmillan Cancer Support, said: “This year’s Charity Day and Gala Dinner was another important reminder that this partnership is about so much more than fundraising. It is about the people who give their time, energy and generosity, and the teams who come together to help ensure nobody faces cancer alone at what may be the hardest time of their lives.

“A huge thank you to everyone at Greene King, their suppliers and all those who supported this year’s event. The generosity shown will help Macmillan continue to provide vital care, information and support for people living with cancer across the UK, whoever and wherever they are.”

Greene King has been a partner of Macmillan Cancer Support since 2012 and has raised over £27 million for the charity to date, with team members across its pubs, breweries and offices hosting fundraising events and taking on challenges to raise money. The company remains committed to supporting Macmillan Cancer Support, raising funds and awareness for those living with cancer.

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 realworld conditions, the TD-2D range performs reliably even when used with wet hands.

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

In fast-paced hospitality settings with short shelf lives and shifting teams, reliable labelling is essential. Stock rotation solutions help maintain food safety, quality, and compliance, while other labelling solutions — including ingredient and allergen labelling for food pre-packed for direct sale (PPDS) — ensure allergens and ingredients are clearly identified, helping operators meet legal labelling obligations such as Natasha’s Law and protect cus-

tomers with allergies.

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

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

“And because our devices are compact, portable and support linerless printing, they’re built for real kitchen conditions – reducing clutter, cutting waste and keeping 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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CLH DIGITAL

Issue 327

Wales Launches £2 Million Scheme to Help Make Tourism and Hospitality More Accessible Tourism and hospitality businesses across Wales are being encouraged to apply for part of a new £2 million grant scheme to improve accessibility creating more inclusive visitor experiences, the Cabinet Minister for Enterprise, Connectivity and Energy, Adam Price, has announced.

“Accessibility is good business, but, more than that, it is simply what ‘hospitality’ means.

To help with the application process businesses will be able to use practical guidance and a toolkit.”

The scheme will help businesses make changes that enable more people to plan and enjoy their visit with confidence, while supporting the Welsh Government’s wider ambition to make Wales a more accessible and welcoming destination for everyone.

This has been created in collaboration with Wales-based not-for-profit PIWS, to encourage applicants to consider every stage of the visitor experience, understand what works well, identify barriers, and prioritise improvements that will make the biggest difference.

Projects could include accessible toilets and bedrooms, improved paths and hearing loops, inclusive play areas, sensory spaces, rest areas, accessible outdoor seating and improved visitor routes that make visitor spaces more welcoming and enjoyable for everyone.

Adam Price, said: “A quarter of all visitors to Wales are disabled; if Wales says ‘croeso’ to the world, that word cannot come with small print – the welcome to Wales must be real for everyone.

“It must hold true for disabled visitors, neurodivergent visitors and people with hidden conditions and barriers. That’s why we are launching Croeso i Bawb, to help tourism and hospitality businesses open their doors wider still.

Davina Carey-Evans, from PIWS, said: “At PIWS, we are pleased to contribute our lived experience expertise to support the development of this scheme. The most effective accessibility improvements come from listening to disabled people and using their insight to create innovative, inclusive environments.

“Accessibility is not just a legal requirement; it is a strategic investment. By investing in accessible premises and facilities, tourism businesses can enhance customer satisfaction, support and retain staff, attract new markets, and generate a measurable return on investment, while helping to make Wales a truly welcoming destination for everyone.”

St Austell Brewery Strengthens Somerset Footprint with Bird in Hand Acquisition St Austell Brewery has added to its presence in Somerset with the acquisition of The Bird in Hand in North Curry, expanding its leased and tenanted estate while partnering with experienced local operators Ravi Keshri and James Eyre.

The Bird in Hand will continue to be operated by NNI Management Limited – led by operations manager Rebecca Tilleray and her team – who remain committed to delivering excellent service for guests and supporting the local community.

Keshri and Eyre, who operate other award-winning pubs in the local area, will continue to oversee the business. All existing staff have been retained and the pub will continue trading as normal.

The acquisition comes just over a year after the pair took on the previously closed pub and completed an extensive turnaround project, transforming the site into a successful gastropub and community hub.

As operators of another local pub in North Curry – and hearing first-hand how much the closure had affected residents – they were inspired to act. Determined to restore it, they secured the site in January

2025 and oversaw its revival, initially operating from a trailer in the pub car park while refurbishment works were completed.

Since reopening, The Bird in Hand has developed a strong foodled reputation, led by Dino Lannone, Head Chef, serving locally sourced produce while also building a loyal customer base through community engagement and local partnerships.

Gareth James, Operations Director, St Austell Brewery, said: “As we continue to pursue the right acquisition opportunities, The Bird in Hand is a great strategic fit, and exactly the type of quality pub we look for within our 120-plus strong leased and tenanted estate.

It’s a thriving community local in an area of Somerset where we see real opportunity to strengthen our presence.

“Ravi and James are exceptional operators. Their passion for pubs, the local community, and delivering great beer and food aligns perfectly with our values. We’re delighted to be working alongside them – as well as Rebecca and her team – and look forward to supporting The Bird in Hand’s continued success for many years to come.”

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.

Bootle Community Pub Reopens With Fresh New Look The Albion, located in Bootle, officially reopened on Friday 24th of July following a transformational investment of more than £389,911.

The pub is part of Proper Pubs the community wet-led operator division of Admiral Taverns.

Inside, the pub has been completely transformed to include brand new flooring, fixtures and fittings throughout. The refurbished pub also includes one new dart board and two pool tables in the games area for customers to enjoy, along with an updated bar, games and snug area.

Outside, The Albion has brand-new festoon lighting, signage and an extended drinking area which is both open and covered. In addition, the refurbished beer garden can seat around 50 people.

Philip Maher, Operator of The Albion, said: "I loved seeing this incredible transformation come to life. Admiral’s expertise was incredibly helpful throughout the process, and they truly understood what this pub needed to provide for

the community. From the outset, the aim was to create a welcoming, comfortable space where locals and visitors can come together.

“It was great to see people coming in to experience the finished pub for the first time. The transformation has given The Albion a fresh new look while retaining the character that makes it such an important part of the community.”

Going forward, he also hopes to support Claire House Children’s Hospice with organising charity events and raising money towards a defibrillator in the future.

Nikki Greenhalgh, Operations Director for Proper Pubs, said: “It is a real pleasure to have Philip at The Albion. It was great to see how well the refurbishment came together in the end and the positive response from customers following the reopening has been great so far.”

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

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Issue 327

Shepherd Neame Returns as Principal Sponsor for the Faversham Hop Festival Shepherd Neame is proud to continue its long-standing partnership with the Faversham Hop Festival as principal sponsor for this year’s event.

morning to celebrate Faversham’s hop growing heritage and mark the end of the harvest.

Several of Shepherd Neame’s vintage vehicles will feature in the morning parades through the town, which traditionally open each day of the festival, organised by not-for-profit company Community Heritage Events Ltd., on behalf of Swale Borough Council.

The annual festival, now in its 36th year, will bring live music and family entertainment to five main outdoor stages and Shepherd Neame’s nine Faversham pubs, as well as other venues throughout the town.

Faversham, home to the historic Brewery since 1698, will once again be transformed into a bustling hive of bands and singers, Morris dancers, market stalls, street food, funfair rides and hop crowns on Saturday, September 5 and Sunday, September 6.

Beer lovers will be delighted to hear that seasonal favourite Late Red (4.5%) will be on offer at selected pubs during the weekend, alongside this year’s limited edition green hop ale Hop Pocket (4.5%). B. Chief Executive Jonathan Neame said: “We are delighted to once again support the Faversham Hop Festival, one of the town’s biggest events and a much-loved celebration of our hop heritage.

The Brewery Stage in Court Street, hosted by Shepherd Neame, will see 13 acts perform over the weekend from 10.35am on the Saturday and 10am on the Sunday.

Bands set to perform on the stage, located just outside the walls of Britain’s oldest brewer, include Taking Care of Vegas, Paragraph 1, Curb Pilots, FNKHAUS and Marylebone Jelly.

There will also be a Hop Blessing ceremony on the Sunday

Image credit: Shepherd Neame

“The festival is a fantastic opportunity to not only showcase our beers, Brewery and pubs, but also for the local community to come together and sample the very best that Faversham has to offer. I can’t wait to see everyone enjoying the live music at our Brewery Stage!”

£418,000 Revamp to Reopen Historic Leicester Music Pub An iconic Leicester music pub is set to reopen thanks to a £418,000 refurbishment.

haul will also encompass all-new furniture and soft furnishings, a makeover of the toilets and a kitchen refit. New booths and cosy corners will be ideal for gatherings of friends, and a log burner will add to the warm, welcoming feel. Other improvements include a new inside stage and an upgrade of the cellar with state-of-the art dispense equipment to ensure consistently perfect pints.

The investment in The Donkey on Welford Road is being carried out by Heineken-owned Star Pubs and new publicans Ollie and Jonathan Wainright, who operate two other much-loved Leicester locals – the award-winning Cradock Arms on Knighton Road and The Clarendon on West Avenue. The project will put The Donkey back on the map as a fantastic pub and major music venue, complete with a stunning new festival-themed garden.

The contractors break ground at The Donkey on 3rd August, and the pub is expected to reopen by mid-September, creating 20 new jobs. Due to the scale of the works, the pub will open first, with the garden launching a few weeks later.

The outside works will completely renovate the exterior of the beautiful late-1800s pub, adding new signage and lighting and repainting the building to accentuate decorative features such as old Ind Coope monograms and storks’ heads. A derelict tarmacked area at the rear will become one of the best pub gardens in Leicester. Designed to be enjoyed year-round, this will boast its own bar, a big stage and screens, with a third of the space covered by a wood-framed transparent tent with heaters. Colourful furniture, festoon lighting and planting will complete the transformation The makeover will totally revamp the inside of The Donkey with a stylish contemporary decor that complements the building, incorporating timber floors, exposed brickwork and industrial-style details. The over-

Says Jonathan: “The Donkey is a legendary pub; so many people – including our family – have happy memories of great gigs there.

We’ve had our eye on it for a while, and we’re thrilled to be taking it on. There had been concerns for The Donkey’s future and we’ve had a terrific response to the plans to revive it– there’s lots of enthusiasm locally. Performance spaces are vital but are declining; we want The Donkey to be an asset to Leicester’s music scene again and a brilliant local. It’s in desperate need of TLC and the investment is just what’s required to get it back on its feet. We can’t wait to open the doors and show everyone the changes.”

Adds Craig Foweather, Star Pubs’ investment manager: “We’re delighted to be teaming up with Jonathan and Ollie to restore such a well-known pub to its former glory. They’ve got a track record for turning round struggling pubs and an in-depth knowledge of Leicester – they’re just the people for the job. Their plans for The Donkey are incredibly exciting, and the garden will be a destination in its own right. We’re giving The Donkey the works inside and out; it will be a premium community pub for the city’s residents as well as a superb music venue that attracts music lovers from far and wide.”

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

Issue 327

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 327

Outdoor Dining Designs for Operators With Limited Space

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

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

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

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

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

DESIGN FOR MOVEMENT BEFORE ADDING COVERS The main risk with a small outdoor dining area is trying to maximise seats before understanding how people will move through the space. A layout can look tidy on a floor plan, but service is more demanding in practice. Staff need room to carry food, drinks, menus, payment devices and cleared plates without constantly weaving around chairs or interrupting guests.

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

Once you know how much space you truly have, focus on the route staff will use repeatedly during service. A clear path between the venue and the outdoor tables can be more valuable than adding a couple of cramped seats, particularly if those seats make every order, payment and table clear-down slower.

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

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

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

A chair that cannot be stacked, cleaned quickly or moved by one person becomes a burden. A table with a wide base may look stable, but if it stops chairs from tucking in neatly, it wastes space throughout service.

The best commercial outdoor furniture supports staff as much as guests.

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

Stackable chairs remain one of the strongest choices for operators who need to reset quickly, respond to weather or clear the area at closing. Lightweight does not mean flimsy. Contract-grade aluminium, powder-coated steel, treated timber and high-quality synthetic rattan can all perform well if specified for commercial use.

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

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

Shade is the first layer. Parasols suit some layouts, but central poles can obstruct movement in tight areas. Wall-mounted awnings, slim canopies, cantilever parasols or shade sails may protect more of the trading space without taking up as much floor area.

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

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

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

should look open and inviting from the street.

CREATE ATMOSPHERE WITHOUT LOSING SPACE A small outdoor dining space is also a live advertisement. People walking past make quick judgments. Does it look comfortable? Is it clean?

Does it feel part of the venue or like a temporary overspill?

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

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

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

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

Operators should check local authority requirements before investing in furniture, barriers, awnings or semi-permanent fixtures. In England, the pavement licensing regime became permanent from 31 March 2024, but local rules, fees, consultation processes and conditions still matter.

Alcohol permissions, planning rules, fire safety, smoking policies, noise limits and accessibility may also affect how the area can be used.

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

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

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

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

Chefs' Buyers Guide

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

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

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

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

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

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

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

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

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

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

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

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

on kitchen costs — all while reducing waste.

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

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

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

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

Issue 327

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

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

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

tives – all with wellbeing and happiness at their heart.

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

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

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

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

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

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

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

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

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

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

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

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

PRACTICAL, PRODUCTIVE PACKAGING

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

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

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

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Issue 327

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.

Extra Security with CardsSafe CardsSafe is a cost-effective technology designed to securely retain customer credit, debit and ID cards while customers run tabs. With CardsSafe, caterers, pubs, bars and restaurants can securely retain bank cards, deterring dine and dash and allowing staff to upsell while keeping tabs. As a result of improving security, managers can maximise profit, increase spending, and reduce losses.

cards, can be conveniently placed behind the bar and work alongside existing POS. The units provide extra security for venues offering alfresco dining, setting the company apart from the competition. Debbie, Director of The Deers Hut in Hampshire, explains, "The CardsSafe system is great for servicing customers who enjoy our outside areas".

CardsSafe Ltd.'s technology has been a trusted part of customer service for numerous restaurants, hotels, bars and golf courses for over twenty years. The system provides an added layer of security for both the venue and the customer. The bar tab-keeping units signify to customers that the venue prioritises their card security, a testament to the long-standing success of CardsSafe technology.

It’s a fact that hospitality and leisure customers want their bank cards kept secure when they run a tab. Leaving a bank card in a till or folder is irresponsible and not good practice. Ensuring that customers’ credit or debit cards are professionally handled while they enjoy a meal and drink should be a top priority at every venue.

CardsSafe is practical and easy to use, requiring minimal training and installation. The wireless CardsSafe units, which hold up to ten

For more information, visit www.cardssafe.com or call 0845 500 1040.

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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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 327

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

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

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

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

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

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

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

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

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

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

and reactive technical support.

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

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

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

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

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

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

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

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

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

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

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

The Bottled Gas Specialist www.adamsgas.co.uk

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

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

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

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

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Bar and Cellar Equipment

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Visit www.blizzardequipment.com for further information.

Cellar Handling and Cask Racking Solutions Universal Dispense Systems

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

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

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

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

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

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

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

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

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

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

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

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

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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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Issue 327

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 327

CLH DIGITAL

35

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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CLH DIGITAL

Issue 327

Design and Refit Save 30% on Bestselling Stackable Chairs!

Now is the time to stock up on stackable chairs, with an unmissable 30% available for a limited period on some of our all-time customer favourites.

and the padded seat is upholstered in a durable and easy-to-maintain black flatweave fabric, designed to keep your guests comfortable for years to come.

Perfect for weddings, events or clubhouses, the Ascot Stacking Chair offers contract grade quality at an amazing price. With a strong steel frame, high density foam and easy-glide plastic feet, its lightweight design means it’s easy to store up to 10 high. Choose from black, silver or gold frames and green, blue or red fabric for the perfect colour combination for your venue.

For a more bespoke solution to match your décor scheme, opt for the Oxford Steel Stacking Chair. Again available in a choice of gold, silver or black frame, this attractive and versatile stacking chair is available in a huge range of upholstery options including faux leather and patterned, plain and checked hard-wearing flatweave.

If you’re looking for a sleek and chic black stacking chair, the Islington Stacking Chair comes in a choice of silver or black frame,

To find out more about these great offers and other unmissable deals in our summer sale, please fill in our contact form or give us a call on 0116 286 4911.

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 327

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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CLH DIGITAL

Issue 327

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

4883

LH £40,000

4877

LH £45,000

DEVON VILLAGE

EXETER CITY CENTRE

SOUTH WEST TOWN

Profitable Fish & Chip Shop

Extremely Profitable Pub & Hotel

Bar & Dining Areas 72+, Kitchens

Close To College & University

Successful High Turnover Business

3/4 Quality Letting Rooms

Fully Fitted & Equipped

Spacious Trade Areas (130+)

Owners 2/3 Bed Accommodation

Easy Hours, Favourable Overheads

12 Ensuite Letting Bedrooms

Impressive Turnover & Profits

4875

Genuine Potential

LH £99,950

LH £335,000

Answer: because we can help your business to succeed.

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

4886

lowing elements: DORSET VILLAGE

TAUNTON, SOMERSET

DEVON/CORNWALL BORDER

Popular Town Centre Bistro

Immaculate Detached Guest House

Village Inn With 6 Letting Rooms

2 Bedroom Apartment

5 Attractive Ensuite Letting Rooms

Bar & Dining Areas 70, Gardens 100+

Strong Turnover & Profits

2 Bedroom Owners Accommodation

4/5 Bedroom Owner’s Accommodation

Trading Just 5 Evenings A Week

Gardens, Car Park & Garages

Stunning Sought After Dorset Village

Bar & Dining Areas For 60+

Impressive Lifestyle Home & Income

High Turnover Award Winning Business

FH £550,000

FH £625,000

LH £60,000

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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