THE LEADING PUBLICATION FOR THE HOSPITALITY SECTOR & LICENSED TRADE Issue 329
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Zero Hours Contract Reforms Could Cost Businesses £3bn... And Push Up Unemployment
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EKE EQUIPMENT LIMITED
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Business groups have issued a stark warning over the Government's planned shake-up of zero hours contracts, after its own impact assessment put the potential cost to employers at up to £3 billion.
including whether the new rules should apply to anyone working up to 48 hours a week. However, the Government's stated preference is for a lower threshold of between eight and 20 hours.
The Federation of Small Businesses (FSB) said the figures should ring alarm bells across Whitehall, cautioning that the reforms risk pushing up unemployment and shutting off routes into work for jobseekers — particularly those trying to get a foothold in the labour market for the first time.
The reforms are being framed by ministers as a way of giving millions of workers more certainty over their hours and pay, with trade unions backing a ban on exploitative practices
Ministers are currently consulting on how far-reaching the changes should be,
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Issue 329
Editor's Viewpoint
Welcome to the latest issue of CLH News er. The theoretical freedom to turn down work is rather less ZERO meaningful if you believe saying “no” will put you at the botHOURS: tom of the rota next week. FLEXIBILITY But here is where I think the debate becomes rather more OR A RECIPE complicated. Hospitality is not a nine-to-five office job. FOR A pub, restaurant or hotel cannot simply flick a switch and TROUBLE? manufacture customers because it has employees to pay.
This is one of those subjects where an editor can very quickly find themselves EDITOR in hot water – but having spent many years working on the frontline of hospitality, I feel reasonably qualified to throw my two penn’orth into the debate.
Peter Adams
I come from an era long before the phrase “zero-hours contract” was commonplace. To me, they were simply part and parcel of hospitality. Now, I fully understand the argument against them. The Government’s current reforms are aimed at tackling what it describes as “one-sided flexibility”, with proposals including rights to guaranteed hours, reasonable notice of shifts and compensation where shifts are cancelled, moved or curtailed at short notice. The consultation is currently open until 25 August 2026. There is undoubtedly a case for protecting people from exploitative employment practices. If somebody regularly works 30 hours a week, but has absolutely no idea from one week to the next whether those hours will actually materialise, that makes paying the rent, arranging childcare, managing household bills or simply planning your life extremely difficult. Likewise, if someone is told to keep themselves available, only to have a shift cancelled at the last minute, it is hardly unreasonable to argue that they should not be expected to carry the entire financial cost of that uncertainty. And there is a darker side to the argument too. Nobody should feel that refusing an unreasonable shift means they will subsequently be punished by being offered no work whatsoev-
Hospitality demand can be extraordinarily unpredictable. That is precisely why flexibility has historically been so important. The Government itself acknowledges that zerohours arrangements can help businesses respond to fluctuating demand and can suit workers who want to combine employment with study, caring responsibilities or other commitments. And let us not forget the other side of the arrangement: under a genuine zero-hours arrangement, the worker is not obliged to accept work offered and can work elsewhere. Indeed, the Government's own consultation recognises that some workers actively value zero-hours arrangements and says the reforms are intended to address exploitative practices rather than remove flexibility altogether. And this is the bit I worry about. It is very easy, from Westminster, to look at a spreadsheet and decide that employers should simply provide guaranteed hours. But businesses have spreadsheets too – and unfortunately, they have bills. If an independent pub, restaurant or small hotel is required to pay for a significant number of guaranteed hours during periods when there simply isn't the revenue to support them, something has to give. UKHospitality has made precisely this point in responding to the current consultation, warning that the sector's inherent unpredictability needs to be recognised and arguing that a longer reference period would better reflect hospitality's seasonal nature. It has suggested 26 weeks rather than the Government's proposed 12-week reference period. From my perspective, the argument for flexibility is funda-
mentally rooted in commercial reality. Any business – hospitality or otherwise – which is forced to take on excessive fixed costs that cannot reliably be matched by revenue is eventually going to run into trouble. And when that happens, employment is one of the things that can disappear altogether. That doesn't mean employers should have carte blanche. Zero-hours arrangements should not be used to bully people, manipulate staff or avoid giving somebody the security that their actual working pattern clearly warrants. If somebody has effectively been working the same hours every week for months or years, I can certainly understand the argument that the paperwork should reflect reality.
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But there is a world of difference between that and a genuine casual hospitality worker who wants the freedom to pick up shifts when they are available.
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A hospitality operator cannot guarantee customers will walk through the door any more than a customer can guarantee they will want to walk through it.
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So, by all means, let's tackle exploitation. Let's ensure people are treated fairly. Let's provide reasonable notice where possible and make sure workers aren't left carrying all the risk when employers cancel shifts at the last minute.
EDITOR
But let's also listen to the people actually running pubs, restaurants, hotels and bars.
SALES EXECUTIVES
Because if the Government gets the balance wrong, I fear the unintended consequence of protecting jobs could ultimately be fewer jobs.
Peter Adams David Bartlett Guy Stephenson
PRODUCTION & DESIGN
This is a minefield, and I certainly don't pretend to have all the answers, but I would urge the Government to tread carefully.
Matthew Noades
I sincerely hope the final policy is watered down sufficiently to preserve the flexibility that is not simply convenient for hospitality businesses, but fundamental to how much of our industry actually operates.
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I can always be contacted at edit@catererlicensee.com
The Caterer, Licensee & Hotelier News Group is published by RBC Publishing Ltd, 3 Carlton Mount, 2 Cranborne Road, Bournemouth, Dorset, BH2 5BR. Contributions are welcome for consideration, however, no responsibility will be accepted for loss or damage. Views expressed within this publication are not necessarily those of the publisher or the editorial team. Whilst every care is taken when compiling this publication to ensure accuracy, the publisher will assume no responsibility for any effects, errors or omissions therefrom. All rights reserved, reproduction is forbidden unless written permission is obtained. All material is assumed copyright free unless otherwise advised.
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Issue 329
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Zero Hours Contract Reforms Could Cost Businesses £3bn
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“undoubtedly one of the most significant” changes facing the sector.
SERIOUS QUESTIONS
“EYEWATERING” COSTS
The consultation seeks views on proposals that would oblige businesses to offer guaranteed hours contracts to eligible zero hours staff, give reasonable notice of shift patterns, and pay compensation for shifts that are cancelled or changed at short notice. The response deadline is Tuesday 25 August 2026, and any employer using flexible rotas has a direct stake in the outcome.
Helen Dickinson, chief executive of the British Retail Consortium, said: “The scale of these costs raises serious questions about whether the guaranteed hours reforms will actually deliver value for workers, with the cost to employers appearing hugely disproportionate to the benefits for employees.
UKHospitality Chair, Kate Nicholls, said the timing of the reforms could not be worse for a sector already struggling under the weight of rising employment costs. “The eyewatering cost of these reforms comes at the worst possible time for hospitality businesses, arriving on the heels of more than £5 billion in additional employment costs in the past two years,” Nicholls said. She noted that more than 100,000 hospitality jobs have already been lost, with high employment costs continuing to limit opportunities for people entering the workforce, particularly younger workers. “More than 100,000 jobs have already been lost in hospitality as a result and the extraordinarily high cost of employment continues to restrict job opportunities, particularly for young people. This is on top of hospitality being disproportionately hit by business rates and our high rate of VAT,” she said. Nicholls argued that hospitality’s role as one of the country’s largest employers of young people, part-time workers and non-graduates meant the sector should be supported rather than burdened with further costs. “The Government should be incentivising employment in hospitality, as a sector that employs the most young people, most part-time workers and the most non-graduates,” she said. She warned that the proposed reforms would add further costs to businesses that outweigh any benefit to employees. “Instead, these reforms add yet more cost, at a scale that far outweighs the cost benefits for employees,” Nicholls said. Nicholls called for closer collaboration between the Government and the hospitality sector to address the rising cost of employment. “It’s critical the Government works with sectors like hospitality to reduce the cost of employing people and incentivise employment, rather than increasing costs and risking further lost job opportunities,” she concluded.
LIVE CONSULTATION UKHospitality is urging operators to respond to the Government’s live consultation on zero hours contract reforms under the Employment Rights Act, warning that how these contracts are managed in future is
Tina McKenzie, interim National Chair of the FSB, said the Government risked repeating past mistakes if it continued with what she described as a “chaotic approach” to employment reform. “The new Government risks the same old soaring unemployment if it carries on the same old chaotic approach to employment reform,” she said.
CALLS TO PAUSE Ms McKenzie pointed to figures showing more than 150,000 fewer people on payrolls since Labour came to power, arguing that small businesses had hoped for a more constructive relationship with the Government. “Small businesses have been hoping that the new Government would follow the Prime Minister’s lead and start a more positive conversation with businesses – not sneaking out a multi-billion pound cost to business without even bothering to quantify the number of people who will be left out of work claiming benefits as a result of policies that make no sense,” she said. She added that flexible working arrangements, including zero hours contracts, play a vital role in helping people access employment in the first place. “The Government needs to recognise that employers having people on their books – without guaranteeing a set number of hours – is part and parcel of how many people enter work,” McKenzie said. The FSB chair called on ministers to pause the reforms and reconsider their approach before further harm is done. “If the new Government is going to be able to look those seeking work in the eye, it needs to pause these wrong-headed reforms before they damage workplaces, workers, and those out of work. Ministers should take political ownership to find a positive-sum solution. Small businesses are keen to give the new Government a chance, but not to allow the last jobs horror show to repeat itself,” she said.
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“These estimates also only tell part of the story, as retailers will have to fork out hundreds of millions of pounds to update their HR and payroll systems.” She said the costs “could not come at a worse time” after the rise in employer’s national insurance contributions. “Adding further costs when youth unemployment is soaring risks being a hammer blow to young people’s job prospects, at precisely the time businesses across the country need to be creating more opportunities,” she said.
INSECURE WORK Hospitality is one of the sectors where insecure and variable-hours work is particularly common and insecurity can be especially damaging for migrant workers says trade union United Voices of the World (UVW). Eraldo Strumiello, a chef working in a restaurant in central London and a UVW Executive Committee member, said: “I work in the hospitality sector as a chef in a restaurant in central London. I think the issue of zero-hours contracts is a serious problem for all workers, reminiscent of the Industrial Revolution, especially in this country. “At that time there were no regulations and it was very common for women, men and children to work until complete exhaustion; many died while sleeping. Today, apart from child labour, the situation remains very similar for migrant workers. We are at the mercy of employers and government laws. When employers need us to work more hours, they call us. I myself worked 55, 60 and even 65 hours a week during many periods of last year. “Generally, migrant workers have to renew their visas and deal with other bureaucratic procedures, and they are at the mercy of their bosses, so they do not refuse to work so many hours. “When there is instability in companies, they reduce our working hours, leaving us in a very difficult financial situation.”
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Issue 329
Tipping In Hospitality: The Workforce The New Law Forgot By Julia Chapman, Head of Operations, Finest Retreats (www.finestretreats.co.uk) When the Employment (Allocation of Tips) Act 2023 was introduced, it was a landmark moment for hospitality workers. For the first time, the law required employers to pass on 100% of tips to staff without skimming anything off the top, to share them out fairly and transparently, and maintain a written tipping policy. It was long overdue, and was produced with the best of intentions.
a story. Someone to picture when you think: they did this for me.
But legislation always has limits. And at the outer edge of this one sits a workforce that many people have never thought about in the context of tipping at all.
WHAT RECOGNITION LOOKS LIKE
AN INVISIBLE WORKFORCE The UK's holiday let sector recorded over 100 million guest nights in 2025. Behind every one of those stays was a housekeeper. They clean, restock, photograph and turn around properties to precise standards, often within a matter of hours, frequently visiting multiple properties in a single day. During peak summer weeks, the pressure is relentless. They are mostly women. They are often local. They are almost entirely self-employed. And that last point is where the legislation lets them down. The Employment (Allocation of Tips) Act applies to traditional workers and employees. It does not apply to the self-employed. An estimated 267,600 people working as housekeepers in the UK's holiday let sector aren’t covered by it. There is nothing in the law that mandates tips. There is no trade body representing their interests. And until recently, no accommodation provider had built any system to make tipping them possible.
Guests arrive at a holiday property to find beds made, surfaces gleaming and everything exactly as it should be. Most never stop to consider who made it happen. The housekeeper has already left. There is no interaction, no moment of recognition, no natural prompt to say thank you. The guest experience is seamless precisely because the work behind it is invisible. That invisibility isn’t inevitable. It’s a design choice, and it can be changed. The fix is simpler than it sounds. Introduce the housekeeper before the guest arrives. A name, a photo, a few lines about who they are and what they do. Give guests the option to leave a tip at checkout, with no pressure and no awkwardness. Just a choice, made with context. The technology to do this already exists. The barriers are lower than most operators assume. The barrier has never been technical. It has been a question of priorities and taking a stance that the people behind a stay are worth making visible. When guests know who prepared their holiday home, something changes. The tip becomes less of a transaction and more about recognition. And for a workforce that has spent years operating entirely out of sight, the acknowledgement matters far more than the amount.
BEYOND COMPLIANCE The government is tightening tipping legislation again. From October 2026, employers will be required to consult workers before setting a tipping policy, review it every three years and publish an anonymised summary of staff feedback. It’s clear that greater transparency, greater accountability and greater worker involvement are all front of mind.
MAKING THE INVISIBLE VISIBLE
And yet the self-employed housekeepers preparing the UK's holiday let properties between guests will not benefit from a single one of those changes because they haven't been a consideration at any point in this process.
Since the legislation was introduced, there has been a change in the UK’s tipping culture, though it’s more nuanced than a simple rise in generosity. Research by Which? shows it varies wildly. Over half of people say they never tip their cleaner. The further a worker is from a till, a counter or a hotel reception, the less likely they are to be tipped at all.
That gap is not the government's problem to solve alone. The industry can move faster than legislation, and in some cases it should. The most forward-thinking operators are already asking a harder question than whether they are compliant. They are asking whether the people behind their business are recognised, valued and visible to the guests they serve.
The problem isn’t that people aren’t generous or grateful but that gratitude needs a recipient. A name, a face,
Legislative compliance is the minimum. What the industry builds on top of it is a choice.
Historic Moreton-in-Marsh Coaching Inn Reopens Following Renovation A centuries-old coaching inn in the Cotswolds has reopened its doors after undergoing a comprehensive renovation programme.
and drinking. He added that the refurbishment formed part of a broader investment encompassing rebranding, staff training and a redeveloped food and drink offering.
The Redesdale Arms Hotel in Moreton-in-Marsh, Oxfordshire, was acquired by regional pub and brewing company Brakspear last April. Following a year-long refurbishment project, the Grade II-listed property — parts of which date back to the 1600s — welcomed guests again on 31 July under a new identity: The Redesdale.
The overhaul was led by Brakspear’s in-house design team, who worked to preserve and highlight the building’s original architectural character rather than strip it away. The result, according to the company, blends antique, vintage and contemporary furnishings to create a traditional pub atmosphere, complete with open fireplaces for the winter months and a series of intimate dining and seating areas accommodating up to 92 covers.
General manager Josh Kempton said he was eager to welcome back regular customers alongside families, walking and cycling groups, business travellers and dog owners, all of whom can now make use of the venue’s sun terrace, private dining room and 33 guest bedrooms. Brakspear chief executive Tom Davies described the property as an atmospheric and much-loved inn, and said the company’s ambition was to establish it as a destination for relaxed stays, dining
Image credit: Brakspear
Accommodation at the property has also been overhauled as part of the works. Of the 33 rooms now available, seven sit directly above the pub, three look out over the garden terrace, twelve are housed in a purpose-built block, and the remaining eleven occupy a converted mews building on the site.
Williams Launches New Coldroom Embodied Carbon Calculator Williams has launched a new Coldroom Embodied Carbon Calculator, the first of its kind in the UK commercial refrigeration industry. It provides quick and easy access to verified embodied carbon figures for bespoke coldroom configurations. The Williams Coldroom Embodied Carbon Calculator enables users to generate verified embodied carbon figures for bespoke coldroom configurations using CIBSE verified component data. Developed by Williams' engineering and IT teams, the online tool means designers, consultants and operators can configure a coldroom by selecting the number of compartments, dimensions and door and floor specifications. The calculator then generates an embodied carbon figure, supporting carbon reporting and informed purchasing decisions.
inets and counters, blast chillers, chef drawers, bottle coolers and Amber cabinets, with additional product families currently being developed. The results show Williams’ embodied carbon figures to be among the lowest in the industry, highlighting its position as a leader in sustainable refrigeration. The new Coldroom Embodied Carbon Calculator builds on this commitment to transparency. Every component used within the calculator has a CIBSE verified embodied carbon value, allowing the overall figure for each bespoke coldroom configuration to be generated from verified data. As part of the company’s ongoing sustainability efforts, Williams’ UK delivery fleet is carbon neutral, with all Scope 1,2 and 3 emissions measured and offset to recognised certification standards.
As the leading foodservice refrigeration manufacturer, Williams recognises the growing demand for transparent sustainability information. The company was among the first manufacturers in the sector to publish embodied carbon figures, calculated using the CIBSE TM65 methodology, following feedback from business partners and end users seeking reliable, independently verified carbon data.
Williams Refrigeration offers a comprehensive range of commercial refrigeration including gastronorm cabinets and counters, specialist bakery equipment, coldrooms, multidecks and blast chillers.
CIBSE certified embodied carbon figures are already available across Williams' core ranges, including Jade cab-
To learn more about Williams extensive product range visit www.williams-refrigeration.co.uk
The Coldroom Embodied Carbon Calculator is now available on the Williams Refrigeration website at tinyurl.com/coldroomcarboncalculator.
Issue 329
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Confidence in UK Economy Hits 21 MonthHigh, Boosted by Pubs and Staycations Card spending grew by 2.0 per cent year-on-year in July, following a 1.9 per cent increase in June, but remained below the latest CPIH inflation rate of 2.8 per cent. Essential spending grew 2.9 per cent and non-essential spending increased 1.6 per cent, with England’s run at the World Cup, the July heatwave and recovering consumer confidence all contributing to the uplift.
overall hospitality & leisure category grew 2.2 per cent, with cinemas enjoying a 2.6 per cent boost, following the release of Toy Story 5 and The Odyssey. Travel spending declined for the fifth consecutive month, down -0.3 per cent. Airlines contracted -6.0 per cent, but travel agents saw a 2.5 per cent uplift. Meanwhile hotels, resorts and accommodation grew 2.6 per cent, suggesting holidaymakers are still prioritising staycations over trips abroad amid ongoing travel uncertainty, while making the most of higher UK temperatures.
Confidence in the strength of the UK economy reached 30 per cent in July – representing a 21 month-high and a six-percentage point improvement on June. Confidence in the European economy also climbed six points to 35 per cent – the highest level recorded since Barclays started tracking this measure in 2015.
TOO HOT TO SHOP?
Consumers reported feeling more confident in both their job security and ability to spend on non-essential items, at 47 per cent and 53 respectively (up from 46 per cent and 51 per cent). Confidence in household finances stabilised at 64 per cent, with the majority feeling able to manage their money without significant stress, and to make good financial decisions in uncertain times (both 57 per cent).
Retail spending grew 2.1 per cent, building on June’s 1.9 per cent uplift. The sunny weather also boosted electronic stores (1.3 per cent), garden centres (4.0 per cent) and on clothing (2.0 per cent). This comes as one in five (20 per cent) UK adults said they bought light and cool summer clothes in response to the heatwave, while one in four (25 per cent) avoided cooking and exercising outdoors (26 per cent) as a result.
Jan
Feb
Mar
Apr
May
Jun
Jul
UK adults chose 24.6°C as their ideal summer temperature, 13.1°C lower than 2026’s record high, but one in eight (12 per cent) selected 30°C+. This drops further when considering different activities, with Brits claiming 22°C is their maximum for a comfortable night’s sleep and 23.7°C for exercising outdoors.
Strength of the UK economy
24%
25%
21%
22%
25%
24%
30%
BRITS’ MAXIMUM TEMPERATURE FOR DAILY ACTIVITIES
Strength of the European economy
28%
29%
26%
25%
28%
29%
35%
Shopping
Commuting
WFH
Sleeping
Cooking
Exercising
Strength of the global economy
25%
24%
21%
20%
25%
26%
27%
25.1°C
24.2°C
23.7°C
22.0°C
24.7°C
23.7°C
Household finances
66%
67%
65%
64%
65%
64%
64%
AI-LED PLANNING AND BUDGETING ON THE RISE
Job security
43%
44%
44%
43%
43%
46%
47%
Ability to spend on non-essentials
54%
55%
53%
49%
52%
51%
53%
Ability to live within means
71%
74%
71%
69%
70%
70%
69%
Half of UK adults (48 per cent) have now used AI for planning or budgeting – a significant uplift from 35 per cent in July 2025 – with product research, budgeting and holiday planning emerging as the top uses. Four in five (78 per cent) Gen Zs have used AI for these purposes, a nine point rise year-on-year (from 69 per cent in July 2025). Of this group, 26 per cent have used AI tools to create a workout or fitness plan.
BARCLAYS CONSUMER CONFIDENCE MEASURES
SOCIALISING, STAYCATIONS AND CINEMA TRIPS England’s World Cup run contributed to the volume of pub transactions growing 10.0 per cent in July, with the value of spending up 7.4 per cent, its highest level since December 2023 (7.9 per cent). Meanwhile the
Rohan Kumar, Head of Spend Insights at Barclays, said: “Card spending strengthened further in July, reaching its highest level for 12 months, with both essential and non-essential spend remaining in growth. Multiple factors played a part, with UK staycations, continued warm weather and England’s World Cup run lifting spending on travel, hospitality, everyday essentials and seasonal retail categories.”
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Issue 329
The Pub Industry's Credential Problem: High Turnover, Shared Logins, and a 24-Billion-Record Warning By Chris Skipworth, CEO, Passpack (https://passpack.com) Nearly three-quarters of UK businesses told the government last year that cyber security was a high priority for senior management. Yet only one in five ran any staff training on it. Food and hospitality came in below average even on seeking outside advice, at 36% against 44%. That's a serious gap when billions of stolen business logins sit on the internet, any one of which could open a bank account or a payroll file. Pubs make those logins easy to take. Passwords travel by word of mouth and outlast the staff who learned them. What follows is how that plays out in a pub and what a licensee can do about it.
NOBODY IS TARGETING YOUR PUB SPECIFICALLY A local pub doesn’t seem a likely target, at least until you understand how these attacks work. The discovery of a database holding 24 billion records on the open internet in June offers some insight. Those records, mostly usernames and plain text passwords, had been pulled from infected computers. Anybody after a route into a payroll portal or a wholesaler's ordering site simply runs a query and works down the results. They’re not necessarily looking for the biggest target, but the easiest, which usually means a small business.
Behind that is how logins get held in a business with no IT budget. One password per system, and everybody uses it. The ordering account, the till supervisor code, the bookings inbox, the socials. Someone set them up once, often a manager who moved on years ago, and they have remained unchanged since. Turnover does the rest. Only one in four hospitality hires now makes it past 90 days, according to research published this year. Add seasonal cover and the friend of a friend who helped out last Christmas, and a pub may have a hundred people who once held live access. Any of those passwords can end up in a collection like the one found in June. For tenanted and leased operators the reach extends further, since ordering and reporting accounts connect into the pubco's systems. An old login on a former employee's phone becomes a route into somebody else's business, and the questions land on the premises it traces back to. Building a defense Any small business can start today with strengthening their defenses. Write down every system the pub logs into or pays for, from the ordering accounts and the till through to payroll, the bookings platform, the card processor and the socials. This list should be reviewed quarterly, and include a mark on whether the login belongs to one person or to everybody. Access restrictions ensure the list doesn’t expand informally. Bar staff need the till and have no reason to hold supplier or payroll access. What remains divides into two groups. Accounts that can move money or change payment details belong to one named person. Everything else can stay shared. Shared passwords need changing when a leaver walks, which belongs on the checklist alongside the physical keys and the alarm code. Where an account holds money, add a second step so that logging in needs a code from a text or an app as well as the password. Most banks and card providers offer this, and switching it on takes minutes.
Jeremy Clarkson offered a useful example last September. Writing about the wave of attacks then hitting M&S, the Co-op and Jaguar Land Rover, the former Top Gear presenter reported that his own pub, The Farmer's Dog, had been hit too, and that someone had broken into its accounting system and "helped themselves to £27,000."
Cyber Essentials covers the rest. The government-backed scheme sets out five basic controls, and its rules on access read like a summary of the above. They are published free, whether or not a business goes for the certificate. It remains little known outside larger firms, with just 17% of UK businesses aware of it.
How they got in was never disclosed. What they were after is clear enough. Every pub keeps its accounts behind a login, alongside a bank mandate and a trade account. The weakness is in the working day
The trade has gained a great deal from connecting things up. Payments, ordering, bookings and accounts now talk to one another, which saves hours and gives operators a view their predecessors never had. Each of those connections also sits behind a login, and the logins have multiplied faster than anyone's habits around them.
In January, Kennedys' cyber team reported a steep rise in UK hospitality incidents opening with a message about a reservation or function enquiry, asking someone to confirm details. This approach works because of how the trade operates. Any pub answering enquiries at Saturday lunchtime has to open it and reply, which is what the attacker is counting on.
CONCLUSION
The fix is administrative. One person owns the list of what the pub logs into, one name sits against each account that can move money, and access comes off on the day someone finishes. The only real cost is the time it takes.
Tom Kerridge at Wetherspoon to Highlight VAT Campaign Michelin-starred chef and television presenter Tom Kerridge met with staff and customers at Wetherspoon’s, The Grand Assembly pub (Marlow, Buckinghamshire), to highlight his campaign to reduce the level of VAT in the hospitality industry to ten per cent. His campaign, titled ‘VAT’s The Problem’ argues that a ten per cent VAT rate is fair for hospitality. It complements Wetherspoon’s long-term campaign to reduce the level of VAT in the hospitality industry.
“A reduction in the level of VAT on a long-term basis will generate growth and create jobs in the important hospitality sector and help the high street, of which pubs are an integral part.” Tom Kerridge added: “ It is a huge boost to the campaign that such a wide reaching and significant company like Wetherspoon has joined the #VATSTHEPROBLEM ranks.
Wetherspoon founder and chairman Tim Martin said: “ I am delighted that Tom took the time to visit our pub in Marlow and highlight the VAT campaign.
“Hospitality is so wide ranging and the issues that push on it are affecting everyone involved, from hotels, B&Bs, restaurants, clubs and pubs.“The more we talk about the problem, the more pressure we can put on the government to hear our voices.
“He is an influential figure in the hospitality industry and I am delighted that he is supporting the campaign.
“Thank you to all the colleagues and teams that are getting behind the campaign.”
Protecting Pints Protects Profits Beer Quality Experts Avani Solutions shares why a quality pint is as much a commercial opportunity as it is a first-rate customer experience. For pubs, hotels, restaurants and licensed venues, delivering a consistently excellent pint is about much more than customer satisfaction. The way beer quality is managed behind the bar can have a direct impact on waste, yield and profitability. Professional beer line cleaning and bar hygiene play an important role. Traditional approaches result in unnecessary beer loss during cleaning, while inconsistent procedures affect dispense quality and increase wastage. As a proven specialist beer quality partner, Avani can help operators introduce a more controlled approach, maintain high standards – consistently, while reducing the amount of valuable product going down the drain.
cal to maintaining standards day after day. That is why our service is supported by practical training, helping teams understand everything from correct glass care and dispense practices to bar hygiene and the importance of maintaining beer quality. Training also gives employees the confidence to identify potential quality issues early, helping prevent avoidable waste and ensuring standards remain consistent between professional service visits. We offer entry level training with our award-nominated WasteWatchers!® workshop. For bar supervisors, operations or cellar managers our Beerista™ course is much more in depth it looks at the causes of dispense faults, and the issues causing a less than perfect pint. For licensees, hoteliers and hospitality operators, beer quality is not only a customer experience priority but a commercial opportunity. By combining professional hygiene from cellar to bar and dispense, wastereduction expertise and staff training, operators can protect the quality of every pint while improving operational efficiency.
For operators facing continued pressure on margins, the benefits of having Avani work alongside, can be significant. Reducing waste means getting more saleable pints from every keg, improving yields and helping lower the cost of dispense. At the same time, well-maintained lines and clean dispense equipment support better beer quality, giving customers the fresh and flavourful pint they expect when drinking out.
In a market where every pint – and every pound – matters, better beer management can make a measurable difference to the bottom line. We’re here to show you just how much, by protecting your profits pint by pint.
However, equipment and cleaning processes are only part of the picture. The people behind the bar are criti-
Call us on 01638 563237 or email info@avanisolutions.co.uk
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Khan Urges Westminster To Scrap ‘Outdated’ Licensing Rules In Fresh Nightlife Row The Mayor of London has called on Westminster City Council to abandon a raft of proposed licensing restrictions, intensifying a dispute over the future of nightlife in the capital’s West End.
dence, he argues, that the current restrictions are already having a chilling effect on investment. Sir Sadiq accused the council of allowing licensing decisions to be shaped disproportionately by a small number of vocal residents and councillors, at the expense of the broader economic and cultural benefits nightlife brings to London. He warned that Westminster’s approach, if adopted, would work against efforts backed by UK Hospitality, the Night Time Industries Association and the Music Venue Trust to establish London as a world-leading destination for nightlife.
Sir Sadiq Khan has written to the Conservative-run council demanding it drop plans that would tighten controls on pubs, bars and clubs across Soho and the wider West End, arguing the approach runs counter to efforts to grow London’s night-time economy. The intervention follows a row that broke out last week over Westminster’s proposal to restrict so-called “vertical drinking” venues — premises where customers are expected to stand rather than sit for the duration of their visit. Under the draft policy, the council said it held concerns about restaurants and bars in the West End operating in this way throughout an evening. The plans would also give preferential treatment to hospitality operators that close by 10pm. Councillors have proposed that newly licensed pubs stop serving at 10pm, while new nightclubs would be required to close by 11.30pm on weekdays and midnight at weekends. Soho and the wider West End would be designated a “cumulative impact zone” under the proposals, meaning new licences for pubs, bars and clubs would only be granted in exceptional circumstances. Separate special policy areas are also proposed for Mayfair and Victoria, aimed at curbing noise and other disturbances linked to nightlife.
MAYOR CALLS FOR GROWTH-FOCUSED APPROACH Sir Sadiq wants Westminster to lift its “core hours” restrictions and drop the cumulative impact policy entirely, arguing the council should instead set out a vision for the economic growth it wants to encourage rather than focusing on activity it wishes to limit. In his letter to the council, the Mayor stressed the scale of the sector’s contribution to the capital, noting that London’s nightlife supports more than 600,000 jobs and adds upwards of £21 billion to the UK economy annually. He argued that a “confusing and outdated” licensing system has long undervalued the sector, treating it as expendable rather than as a vital part of the city’s identity. To support his case, the Mayor cited Home Office figures showing that only 41 licence applications were submitted in the West End’s cumulative impact area during 2023-24, of which just 16 were approved — evi-
Manchester held up as a model The Mayor pointed to Manchester as an example of a more permissive approach, noting that the city has no core hours policy and no cumulative impact policy, instead pursuing a clear strategy for growth tailored to different neighbourhoods. He argued this reflects the intent of the Licensing Act 2003, under which licences should generally be granted to operators who can demonstrate sound management and compliance with licensing objectives.
COUNCIL MUST NOW CONSULT CITY HALL Under the English Devolution and Community Empowerment Act 2026, Westminster is now required to consult City Hall on its licensing strategy. The requirement stems from new powers granted to the Mayor earlier this year enabling him to intervene in licensing decisions, which are due to take effect this autumn.
WESTMINSTER HITS BACK Responding to the Mayor’s intervention, Councillor Tim Barnes, Westminster’s deputy leader and cabinet member for growth and planning, rejected the criticism and pointed instead to wider economic pressures facing operators. Cllr Barnes said licensing was not the primary concern raised by pub and bar owners, pointing instead to rising costs imposed by central Government, along with mounting bills and staffing expenses. He also cited reduced policing and gaps in late-night public transport as factors affecting consumer confidence and the ability of venues to trade safely into the night — issues he said fall within the Mayor’s own remit. He suggested that if the Mayor were genuinely focused on supporting the pub sector, he would prioritise addressing these underlying challenges rather than pursuing an expansion of licensing powers.
FOR ALL THE LATEST NEWS FROM THE HOSPITALITY SECTOR VISIT WWW.CATERERLICENSEE.COM
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Why The Best Matchday Venues Are Built On More Than Atmosphere James Tweddle, Director of Sales at Sky Business (https://skyforbusiness.sky.com) month than pub and bar-goes who don’t watch sport. That shows up in sales too: Premier League matchdays deliver a 9% sales increase for Sky venues showing live football, rising to 14% when two ‘big six’ clubs meet. For operators, that's a clear sign football-driven spend isn't a one-off around fixtures, it compounds through the season. Demand for live football remains strong too. Last season, an average of 1.77 million people watched Premier League football out of home on Sky each week, up 23% year-on-year. 70% of pub-going sports viewers say the extra fixtures gave them more reason to visit venues, while 63% say they watched more Premier League matches in venues than the previous season. Together, this shows why live football remains one of the most effective ways to drive footfall, increase dwell time and create higher-value visits throughout the season.
Live football is still one of the best reasons for people to head out rather than stay home, and it's a huge opportunity for hospitality venues. But a great atmosphere on its own doesn't cut it anymore. Fans are watching more matches in pubs and bars than ever, spending more when they do, and staying longer when the whole experience comes together. Every detail matters: not just what happens on the pitch, but how easy it was to get a pint, whether the Wi-Fi worked, and how smooth the payment was at the end. All of it adds up to whether they come back next time, and connectivity is often what holds that experience together behind the scenes. Live football keeps bringing people through the door Our research at Sky Business found that 81% of sports viewers who plan to watch a game in a hospitality venue typically spend more when live sport is on, spending 27% more on eating and drinking out each
But the opportunity goes beyond simply attracting customers through the door. Live sport creates a shared experience that turns occasional customers into regulars, provided every visit lives up to expectations. Longer visits create bigger opportunities One insight from the research stood out to me: fans arrive earlier and stay longer at a venue when the overall experience delivers from start to finish. They’re not just watching ninety minutes of football and heading home; they're meeting friends, ordering food and drinks, checking other scores, and often staying beyond the final whistle. That's an opportunity for hospitality businesses, but it also raises the stakes: the longer someone stays, the more chances there are for something to go wrong. In my experience, customers don't really separate the football from everything else. They simply remember whether a venue delivered a great day out. Every payment, order, booking, Wi-Fi login and live stream forms part of that judgement. When it all works, it becomes part of a
day people want to repeat. When it doesn't, it has a direct impact on their decision of where they’ll watch the next match. Infrastructure has become part of the customer experience Hospitality has traditionally treated technology infrastructure as something customers rarely notice. The reality is that customers interact with it constantly, and for venue managers juggling staffing, stock and service on a matchday, infrastructure that just works is one less thing to manage. Our research found that two in three customers planned to connect to a venue's Wi-Fi this summer, rising to 71% among 25 to 34-year-olds. For those customers, reliable Wi-Fi sits right alongside quick payments and uninterrupted viewing as part of a visit that just works. It isn't only about the guest experience, though: for a venue where guest Wi-Fi, card payments and till systems are all drawing on the same connection, customers notice when any one of them is stretched too thin. A slow card machine, patchy Wi-Fi or a buffering stream might seem like an operational issue on paper, but customers experience them as the venue letting them down. That’s exactly why getting the whole connectivity picture right, not just the Wi-Fi, has become fundamental to the experience. Consistency is what turns a good atmosphere into loyalty The good news for hospitality businesses is that the fundamentals of a great matchday experience are already well understood. A packed venue on matchday can be brilliant for businesses, but it also puts every part of the customer experience under more scrutiny than usual, which is why easing the load on hospitality managers matters. The best partners are the ones who understand what a manager is trying to pull off on matchday and make a job simple. Atmosphere might be what gets customers through the door for one fixture, but consistency is what encourages them to return for the next.
Sheffield Brewery Group Sells Three Pubs In Bid To Shore Up Core Estate Independent brewery and hospitality operator True North Brew Co has confirmed the sale of three pubs as part of a wider restructuring of its estate. The company has parted with The British Oak in Mosborough and The Old Grindstone in Crookes, both in Sheffield, as well as The Milton Arms in Elsecar, near Barnsley. True North Brew Co said the move formed part of efforts to reinforce the stability of the business during what it described as a difficult time for the hospitality sector. Owner Kane Yeardley said the choice had been a difficult one but was needed to protect the company’s future. He added that the firm remained focused on backing its teams through the changes and ensuring the venues staying under its ownership continue to succeed. The pubs had long formed part of the group’s portfolio, the company said, but had been handed over to buyers who intend to keep them trading as pubs and retain their place at the heart of their local communities. True North Brew Co has expanded in recent years, taking on the Abbeydale Picture House in Sheffield in 2025 with plans to develop it into a major entertainment destination.
The business has been through significant upheaval since 2023, when its predecessor went into administration. At that time, administrators sold off the company’s assets to a new ownership group, Cocktails and Craft Beers Ltd, in a deal that safeguarded every job. Records held at Companies House show the new owners subsequently rebranded the business as True North Brew Co that same year. One of the group’s sites, The Waggon and Horses in Sheffield, was granted a new lease in 2024 permitting it to use an adjacent park as a beer garden. Regarding the latest disposals, the company said it had taken a measured and forward-looking approach to safeguarding the wider business, with the priority being to protect the strength of its core operations. It expects the sale and handover of the three pubs to be finalised within roughly three months. True North Brew Co said it remained committed to the welfare and prospects of its staff throughout the process. Employees at the three pubs will be given the option of transferring to the incoming owners, while those preferring to stay with True North Brew Co will be supported in finding alternative roles elsewhere within the company. The company also extended thanks to its staff and customers for their loyalty and support.
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
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Burnham Signals Fresh Business Rates Relief for Hospitality Ahead of Budget Prime Minister Andy Burnham has indicated the Government is prepared to go further on business rates support for pubs, clubs and other high street venues, with fresh measures expected at the Budget on 28 October. Speaking on BBC Radio 5 Live’s Wake Up to Money programme, Mr Burnham said ministers were looking at business rates “more broadly” for high street businesses, building on the 20% rates relief for pubs, clubs and live music venues that was among the first policies announced when he took office earlier this month. “We are going to bring forward the VAT cuts on electricity, we are bringing forward the business rate cuts for pubs, we’re going to look at business rates more broadly for high street businesses in the budget, so there’s plenty more that we can do,” he told the programme. Pressed on what further help struggling operators could expect, the Prime Minister acknowledged that costs remain a significant burden for the sector but stopped short of setting out firm commitments ahead of the fiscal statement. “I wouldn’t want to promise the earth and say all can be solved, because I think people can see I’m facing a difficult financial outlook and I won’t bring forward things that I can’t fully fund,” he said. Mr Burnham pointed to the steps already taken since becoming Prime Minister as evidence of intent, citing the removal of VAT on domestic electricity bills and the rates cut for pubs as early signals of direction. “We’ve made a move on pubs and business rates. I’m signalling going further on business rates,” he said. “There are things that we can do, and we’ll do everything that is possible for us to do. But I think everyone
knows that I’m in a position with limited room for manoeuvre.”
RATES BURDEN ACKNOWLEDGED Asked whether the previous government’s increase to employer national insurance contributions, introduced under Sir Keir Starmer and then-chancellor Rachel Reeves, had made trading conditions harder, Mr Burnham accepted that it had added to pressure already being felt across the sector alongside rising energy costs. “Of course it added pressure, the cost of energy is adding pressure,” he said. “Businesses, I understand what they’re saying and what they’re feeling, and my job is to not just hear that but then respond to it and see what we can do.”
BACKGROUND: THE 20% RELIEF The rates cut for pubs, social clubs and live music venues was unveiled in July, when Mr Burnham described it as a “first step” for the industry, with the reduction due to take effect from April. Speaking from a pub in Essex at the time, he said operators “need to know that the cavalry is coming”. Reaction across hospitality was mixed. While many welcomed the announcement as a sign of intent, others – including hoteliers and restaurateurs – questioned why the relief had been targeted at pubs, clubs and music venues rather than extended across the wider sector. UK Hospitality chief executive Allen Simpson described the July announcement as “a good start” but said more action was needed. “Neither hotels nor restaurants have had the help they need,” he said. “We’ve got to see a proper solution for the most overtaxed sector in the economy at this year’s Budget.”
JD Wetherspoon to Open 12 Pubs Before Christmas JD Wetherspoon is set to open 12 new pubs in the coming months, building on its portfolio of over 800 venues scattered across the UK. The pub company has already opened several new pubs in 2026, including in Cornwall, Bath, and Blackpool. In a statement Wetherspoon said, “Each pub has its own design, character and personality, based on local history.” “Recognised for transforming old buildings into vibrant pubs, Wetherspoon has won numerous design awards” Full list of upcoming Wetherspoons openings The Sir Frank Whittle, Heathrow Airport Terminal 2 (Airside)
Home Farm, Hessle Ferriby Rd, Hull, Hessle HU13 0JA The Marshfield Bank Farm House, Crewe Coppenhall Lane, Woolstanwood, Crewe, CW2 8SD The Heath Hotel, Southampton Beaulieu Road, Dibden Purlieu, Southampton, SO45 4PW The Cranborne Hundred, Ferndown Ringwood Road, Ferndown BH22 9BB The Fletton Brick, Bedford Marsh Leys Cottages, Kempston, MK42 7FY The Belle Vue, Manchester Airport
Terminal 2 (Airside) The Red Gown, St Andrews University Students’ Association, St Andrew University Piccadilly Hall, Piccadilly The Trocadero, 30 Shaftesbury Avenue, London W1D 7EP The Benjamin Franklin, Charing Cross 11 Strand, London WC2N 5HR Sant Jordi, Barcelona Airport Terminal 1 (Airside – Schengen Area) The William Chambers, Edinburgh 30a Chambers Street, EH1 1HU
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Energy Efficiency Starts with a Joined-Up Approach By Lukas Fabricius, Ventilation Product Manager, SAV Systems (www.sav-systems.com) Energy has become one of the biggest operational challenges facing care home providers. Rising utility costs continue to put pressure on already stretched budgets, while expectations around sustainability and decarbonisation continue to grow. Yet unlike commercial buildings, care homes cannot just turn down the heating or reduce ventilation to save money. Residents are often elderly, medically vulnerable and spend most of their time indoors, making stable temperatures and good indoor air quality essential to their health and wellbeing.
START WITH REDUCING ENERGY DEMAND Much of the conversation around improving energy efficiency has focused on technologies such as heat pumps, solar panels and insulation. These all have an important role to play, but the biggest long-term savings come from taking a whole-building approach, where heating, ventilation and the building fabric work together rather than as separate systems. The first priority should always be reducing energy demand. Historically, buildings were designed around relatively cheap fossil fuels, meaning heating systems were often oversized because the cost of doing so was relatively low. Today, every additional kilowatt of heating capacity requires greater electrical infrastructure and higher running costs. By reducing the amount of energy a building needs in the first place, operators can lower operational costs while reducing the size and cost of heating systems required. Insulation is a key part of this, as better insulated buildings lose less heat, reducing the energy needed to maintain comfortable indoor temperatures. But insulation alone cannot make a building efficient.
VENTILATION IS PART OF THE ENERGY EQUATION As buildings become more airtight, ventilation becomes increasingly important. Fresh air is essential for maintaining a healthy environment for residents and staff by helping to manage carbon dioxide, humidity and airborne pollutants. Care homes should pay particular attention to air quality. Not only are residents more vulnerable, but the buildings themselves often have high humidity from bathing, laundry and cooking, and many tend to operate in converted Victorian or Edwardian buildings. On site cooking can increase indoor pollution, and the homes are inhabited constantly around the clock. Some ground-floor rooms only have patio doors, locked to prevent res-
idents going into the garden alone, which means no fresh air. Others may have windows that only open a crack for safety. In particular, areas where people congregate (dining rooms, activity spaces) should be carefully monitored for air quality. Ventilation is one of the largest sources of heat loss if it is not carefully considered, presenting an additional challenge for energy use in care homes. Too often, heating and ventilation are treated as separate systems, with one working to warm the building while the other unintentionally allows heat to escape. Mechanical ventilation with heat recovery (MVHR) addresses this challenge by recovering heat from outgoing air and transferring it to incoming fresh air. Rather than losing heat that has already been paid for, buildings retain much more of that energy while continuing to provide a constant supply of fresh, filtered air. This reduces heating demand without sacrificing comfort or indoor air quality.
JOINING UP BUILDING SERVICES Considering ventilation alongside insulation also ensures that improvements to one part of the building do not undermine another. A well-insulated building that relies on uncontrolled ventilation can still lose significant amounts of heat, increasing both energy use and long-term operating costs. Taking a joined-up approach helps ensure investments in building improvements deliver their full value. This thinking becomes even more important as care homes invest in low-carbon heating technologies. Heat pumps, for example, are highly efficient, but they perform best when unnecessary heat losses have already been reduced. Improving building performance first means heating systems do not have to work as hard, reducing energy consumption while helping operators avoid installing larger systems than they need. Lower energy demand means lower operating costs. When combined with recovering heat that would otherwise be wasted, care homes can reduce carbon emissions and energy bills, while maintaining the warm, wellventilated environments needed to keep residents healthy.
A LONG-TERM INVESTMENT Building services are long-term investments, and decisions made during refurbishment or new-build projects will influence energy performance for decades. Looking at heating, ventilation and insulation together helps avoid locking operators into higher lifetime costs while creating buildings that are more resilient and efficient. As financial pressures continue across the care sector, reducing energy costs will remain a priority. The most effective strategies will depend on understanding how every part of a building contributes to overall energy demand. By integrating heating, ventilation and insulation into a single strategy, care homes can reduce running costs, support decarbonisation goals and, most importantly, continue providing safe, comfortable environments for their residents.
Bristol Waiter’s Race To Become an Annual Event Ten teams recently took part in the inaugural Bristol Waiters’ Race which is now set to become a regular feature of the city’s popular annual Harbour Festival.
ing, and we would like to thank everyone who supported this first Waiter’s Race.
“It went so well that we are definitely planning for it to become an annual event, so we are hoping even more teams will join us next year to make the second race bigger and better.
As well as serving up plenty of fun for the spectators, they also raised £300 for The Grand Appeal, the official Bristol Children’s Hospital charity. The Bristol Hoteliers Association (BHA) joined forces with Bristol BID to host the event, in the Harbour Festival Family Zone in Queen Square.at
“While we would expect a strong representation from the city’s hospitality sector, entry is open to all, whether you work in a hotel, bar or restaurant, or you’re a retailer, accountant, lawyer, office worker or student – the more the merrier – and messier, as there are always going to be some spillages in an event like this!
Competitors raced against the clock while balancing trays loaded with champagne flutes, pint glasses, cups and saucers (all filled with water) and blocks of Cheddar Cheese.
“Ultimately, it’s an opportunity to have a lot of fun while also supporting a very worthy cause, as part of one of Bristol’s biggest and most popular annual events.”
They were judged on their speed and penalised for spillages and breakages as they put their tray-carrying skills to the test. Most of the teams were from hotels in the city, joined by competitors from Visit West, Bristol BID and the Grand Appeal itself.
The reception team from the DoubleTree by Hilton Bristol City Centre won the final race.
Ahad Vahabzadeh, from the BHA, said: “It was a lot of fun for those taking part and for everybody watch-
Ahad added: “I would like to thank our sponsors, Molson Coors, Triple Co Coffee and The Grand Appeal who helped make our inaugural race such a success.”
of your business.
Eat My Logo
branding images, printed directly into fondant icing. Customers can buy the finished product or just the fondant toppers to add to their own decorations.
Based in Chorley, Lancashire the team at Eat My Logo Limited strive to make brands tasty. Every week they send tens of thousands of branded food items to business around the UK to help them promote their brand in a fun and tasty way.
A growing confectionary range offers a choice of traditional sweets, packed in small eco friendly bags that are branded with your own brand or logo. You can also choose from tubs, jars and tubes.
With a wide range of products that include cakes and biscuits, confectionary and chocolate, there is plenty to choose from to meet the needs
Eat My Logo bake their own cake and biscuit ranges, many of which are decorated with high quality edible
Their chocolatiers create delicious, branded chocolate bars and chocolate boxes using high quality couverture chocolate. These unique chocolate products are ideal hotel room favours, whether branded with an edible logo or a small pack of truffles.
With low minimum order quantities and competitive prices, they can offer a great range of products to add that extra special touch to your hospitality offering. For 25% OFF YOUR FIRST ORDER, please register your details via the QR code. www.eatmylogo.co.uk emlsales@eatmylogo.co.uk 01772 472 580 See the advert on the facing page for details.
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UK Brewery Closure Rate Slows But Industry ‘Struggles Not Over Yet’ Say Leading Independent Brewing Trade Body The rate of brewery closures has slowed in the first half of 2026 compared to 2025 according to the SIBA UK Brewery Tracker, published today.
market access review, which is considering ways to improve access to pubs for small independent breweries in support of greater consumer choice.
For the first six months of 2026, net closures have averaged less than one brewery a week compared to nearly three week in 2025.
“Consumer demand for indie beer remains really strong, but getting beers on the bar is tougher than ever with brewers on average not able to access 62% of the pubs in their local market. Independent beer offers quality, variety, and a range of styles and flavours simply – but bars are dominated by a handful of mega brands.” Andy Slee added.
Taking into account all brewery openings and closures in the UK the net brewery closure rate from January to June 2026 was -16, compared to a total loss of -137 breweries in 2025. “The figures released today are a sign that brewery closure numbers may be beginning to stabilise following a number of particularly tough years – but for most breweries the struggles are not behind them. Brewing businesses which have managed to weather the storm are seeing strong demand for independent beer, but profitability is still a concern with lack of access to pubs, high taxation and high production costs hitting brewers.” Andy Slee, SIBA Chief Executive. Last year saw record closures across the UK as breweries struggled with rising costs and lingering Covid debt. In support of independent breweries SIBA have called for an increase in Draught Relief – a lower rate of duty for draught beer mainly sold in pubs – and for the Government to prioritise an announcement of its
The SIBA UK Brewery Tracker figures paint a mixed picture across the UK, with four of the nine regions seeing an overall growth in brewery numbers. The North West, South East and Wales had the strongest performance, each seeing the net number rise by +3, followed by the South West which had a more modest +1 growth. Fairing worse in the first six months of 2026 were Scotland (-9), the North East (-8), Midlands (-4), Northern Ireland (-4), and finally the East of England (-1). “It is encouraging to see four areas of UK growing their number of breweries in the first half of 2026 – let’s hope this is the sign of things to come” said Andy Slee, SIBA Chief Executive.
Greene King Marks One Year of Its Innovation & Efficiency Programme Pub company and brewer Greene King has marked the first anniversary of its business-wide innovation and efficiency programme, after completing 53 operational trials designed to improve ways of working and customer experience, and strengthen long-term business resilience and growth.
that make a real difference for our people, our pubs and our customers. It is exciting to see how this programme is bringing together teams from across the business to test, learn and scale ideas that support our strategic ambition to be stronger and more agile.
Launched to explore smarter, simpler and sustainable ways of operating, the programme has already tested a range of ideas in real-life pub environments, including self-cleaning fryers, automated bun toasters, backpack vacuum cleaners and the introduction of a task management system to digitise paperwork. Further projects include team member headsets to enhance communication between front and back of house, and AI technology to monitor kitchen and cellar equipment.
“It is about unlocking better ways of working, simplifying processes and enabling our teams to focus on what matters most – enhancing customers’ experiences.”
The programme focusses on identifying practical innovations that can improve efficiency, enhance team experience and help Greene King continue to meet evolving customer expectations in the face of rising cost challenges. Over the year more than 300 products and ideas have been triaged before being put to the test in a working pub environment.
• Making it easier for pub teams to do their jobs through simpler and smarter operating models.
Greene King’s chief commercial and digital officer, Clair Preston-Beer said: “It is brilliant to see how we can continue to run traditional pubs with people at the heart and harness the benefits of modern technology at the same time. A more efficient, innovative and future-ready Greene King means we can reinvest in areas
The programme’s wider aims include: • Using data-led insight to identify and deliver innovation and efficiency across the business. • Creating better customer experiences that encourage new and repeat visits. • Building a culture of innovation that colleagues across the business can contribute to. As the programme moves into its second year, Greene King will continue to build on past progress by scaling successful trials, explore further innovation and work collaboratively across functions and pubs teams to deliver further improvements for its pub customers, teams and communities.
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Business Rates Cut Offers Hope For Pubs, But Insolvency Pressures Remain High While pubs, clubs and music venues across England are set to benefit from a 20 per cent cut in business rates from April 2027, with the Government estimating the measure could save a typical pub around £1,100 over the following financial year, analysis by Liquidation Centre suggests the sector’s financial pressures remain considerably deeper, with many businesses continuing to face significant challenges despite the planned reduction.
Hospitality is already one of the sectors with the highest perceived insolvency risk (26.2% report moderate or severe risk), and fixed costs are one of the biggest pressures on small businesses. For pubs operating on tight margins, cutting business rates could make a meaningful difference, giving them the equivalent of £11,000–£22,000 in extra sales. However, the saving alone is unlikely to transform the sector or eliminate insolvency risks. Its long-term impact is likely to depend on whether wider operating pressures, including labour, energy and supplier costs, also begin to ease.
ONS Business Insights and Conditions Survey data shows 26.2% of accommodation and food service businesses report either a severe or moderate perceived risk of insolvency, the highest perceived insolvency risk of any major UK sector. Meanwhile, 61% of small businesses identify financial costs, including taxation, VAT, National Insurance, and business rates as one of their biggest obstacles. While the reduction could provide welcome relief for hospitality businesses, it may do little to address the wider challenges, Richard Hunt, Director at Liquidation Centre, shares his expert insight into whether this policy could make a meaningful difference.
THE IMPACT OF BURNHAM’S BUSINESS RATES CUT Liquidation Centre’s data shows that 356 Public houses & bars entered liquidation in 2025 alone, but will Andy Burnham’s business rates relief give struggling pubs enough breathing space to survive? Whito’s 2026 UK pub data puts the industry-average net profit margin at 5-10%, with well-run pubs achieving around 10-15%. Using these figures, our analysis calculates how much additional revenue a typical pub would need to generate to make the equivalent of the Government’s £1,100 business rates saving in profit.
WHAT IS THE £1,100 BUSINESS RATES SAVING ACTUALLY WORTH?
Richard Hunt, Director at Liquidation Centre, explains where the business rates cut could make the biggest difference for pubs, and why reducing one fixed cost may improve resilience for some, but more needs to be done: Net profit margin profit
Extra revenue needed to equal £1,100
5% £22,000 7.50% £14,667 10% £11,000 15% £7,333 For a pub operating on a 5-10% net profit margin, the £1,100 business rate saving is equivalent to generating between £11,000 and £22,000 in additional annual sales. So while £1,100 could help, pubs would need to generate thousands more in sales to make the same amount in profit. Lumina’s UK Pub Market Report states that the average customer spends around £24.59 per head. Based on the profit margins above, a pub would need between 447 and 895 additional customer visits a year to generate the same £1,100 in profit. That works out at roughly 9 to 17 extra customers every week.
WILL THIS HELP SAVE PUBS?
“Business rates are one of the fixed costs that businesses have to pay regardless of how well they’re trading. For pubs already operating on tight margins, an annual saving of around £1,100 won’t solve every problem, but it can improve cashflow at a time when many businesses are under pressure. Whether that translates into fewer insolvencies will depend on wider pressures such as wages, energy costs and consumer spending, but any reduction in fixed overheads gives viable businesses more room to survive. “The business rates reduction is a positive step, but it cannot be viewed in isolation. For many pubs, the bigger challenge is the combined pressure of employment costs, energy bills, rent, supplier prices and customers having less to spend. If the Government wants this policy to translate into fewer pub closures, the next priority should be creating a more sustainable cost environment for pubs that are already under pressure. The £1,100 saving can buy businesses some time, but what really matters is whether it comes alongside other measures that help pubs keep their doors open.”
PubAid Announces Finalists for the Community Pub Hero Awards 2026 PubAid has revealed the finalists for the Community Pub Hero Awards 2026, sponsored by Diageo and supported by the All-Party Parliamentary Beer Group.
Community Sport Hero Recognising pubs that play an important role in supporting grassroots and community sport.
The awards celebrate pubs across the UK that go above and beyond for the communities they serve, and this year saw a record number of nominations from MP’s and pubs throughout the UK.
England • Three Hounds – London • The Royal Dyche – Burnley Scotland • The Athletic Arms (Diggers) – Edinburgh
From raising vital funds for charities and supporting grassroots sport to bringing people together, providing support when it is needed most and finding new ways to operate more sustainably, this year’s finalists demonstrate the enormous contribution pubs make to communities every day.
Wales • Wild Horse Tap Room – Llandudno • Riverside Sports Bar – Cardiff
Following another fantastic response to the awards from pubs and MPs judges had the difficult task of selecting the pubs that will go forward to the 2026 finals.
• The Victoria (Mumbles) – Swansea
This year’s finalists are:
Northern Ireland
COMMUNITY SUPPORT HERO Recognising pubs that make an outstanding contribution to supporting their local communities.
England • The Oxleathers – Stafford • The George and Dragon – Rutland • The Old George Inn – South Yorkshire • The George IV – Chiswick • The Farmhouse Yate – Bristol • The Snipe – Audenshaw
Scotland • The Victoria Inn – East Lothian • The Islay Inn – Glasgow • The Vine Bar – Edinburgh
Wales • The Halfway Pub – Abergavenny
• Lily’s Kitchen & Bar – County Antrim • Bullhouse East – Belfast Community Fundraising Hero Celebrating pubs that make an exceptional contribution to charities, good causes and fundraising in their communities.
England • The Beeswing – North Yorkshire • The Malling Jug – Kent • The Olive Branch – Rutland Scotland • The Auld Hoose – Fife • The Royal Oak – Aberdeenshire
Wales • Bull Inn – Anglesey • Pontardawe Inn – Swansea Northern Ireland • Patsy’s Bar – County Londonderry
Northern Ireland • Teddy’s of Bangor – County Down
UK SUSTAINABILITY HERO Celebrating pubs leading the way through sustainability and environmental initiatives. • The Old House at Home – Surrey • The George – Derbyshire • The Pig & Whistle – Wandsworth • The Wheatsheaf Inn – West Suffolk The finalists include pubs from Greene King, Fullers, Punch Pubs & Co, Marston’s, Admiral, Robinsons, Shepherd Neame, Stonegate and Caledonian Brewery, as well as a number of brewing companies, independent and community owned pubs. All finalists will be invited to a special drinks reception at the House of Commons on Tuesday 8 September 2026, where we will celebrate their achievements and reveal this year’s Community Pub Hero Award winners. The event will bring together finalists, MPs and representatives from across the pub and hospitality sector to shine a spotlight on the positive contribution pubs make to communities throughout the UK.
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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, warmweather 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
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 SRAregulated 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 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 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.
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.
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.
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. 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. 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.
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
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 • 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. Do not assume that the salary written into the employment contract proves compliance if the payslips and working records show something different. 2. Separate guaranteed salary from variable payments Check how overtime, bonuses, service charges, shift allowances and other additions are recorded on the payslip. 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 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.
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.
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.”
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.
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.
The premium glass bottles, capped with an aluminium lid, are fully recyclable, supporting outlets in imple-
For sales enquiries or more information please contact dan@delameredairy.co.uk
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Summer Boost for Hoteliers Absorbed by Higher Costs as Profit Margins Stand Still Hoteliers were able to hike room rates in June as demand held strong, helped by the good weather, but profit margins stood still, according to the RSM UK Hotels Tracker. The data, which is compiled and produced by Hotstats and analysed by RSM UK, shows average daily rates (ADR) of occupied rooms in London jumped by 8% from £243.03 to £262.08 in June year-on-year, and was up 6% from £165.33 to £174.69 in the UK. Revenue per available room (RevPAR) for London hotels rose from £212.68 to £222.55 in June year-on-year and increased from £137.77 to 144.91 in the UK. Demand for hotels also remained high, despite falling from 87.5% to 84.9% in June year-on-year in London and was flat in the UK at 83%. However, even with higher room rates, gross operating profits were unchanged year-on-year in London at 46.7% in June and rose slightly from 41.8% to 42.2% in the UK. Chris Tate, partner and head of hotels at RSM UK, said: “Hoteliers are having to work a lot harder to maintain profits in London and see marginal growth in the UK. The hotel industry has proved to be resilient, helped by strong customer demand, which has allowed them to pass on the increase in costs. However, ever increasing room rates are not sustainable in the long-term, and hoteliers must tread carefully or risk putting consumers off as they look for cheaper alternatives.
“The hot weather over summer has provided a boost to the industry and goes a long way in improving consumers’ moods, particularly combined with Andy Burnham’s initiatives to reduce the cost of living, which all helps towards putting a bit more money in people’s pockets. While the hotel industry may benefit in the shortterm, the real challenge lies ahead when we enter the colder months and the rain returns, and consumers typically pull back on travel.” Thomas Pugh, chief economist at RSM UK, added: “Stable occupancy rates in the UK and strong price growth reassure us that consumers have been relatively unfazed by the initial energy shock. That matches the signal from strong retail sales in June as households continue to smooth through higher energy prices allowing hoteliers to pass on costs. “What’s more, consumer confidence bounced from -23 to -17 in July despite energy bills jumping 13%, which suggests that consumers will continue to spend through the crucial summer months despite subdued real income growth. “Further ahead, inflation will rebound to around 3.5% in the second half of the year, which will further depress real household disposable incomes. The prospect of another tax-raising Budget may also prompt consumers to hold off on big-ticket items, meaning we expect consumption growth to slow to around 0.2% per quarter in H2, compared to 0.5% per quarter in H1.”
Swadlincote Community Pub Reopens Following Transformational £134,000 Refurbishment Popular community pub, the Drum & Monkey on Castle Road in Swadlincote will officially reopen today, Friday 14th August following a transformational combined investment of £134,000 from experienced licensee, Dom Knight and Admiral Taverns, the UK’s leading community pub company. This refurbishment will breathe a new lease of life into the Drum & Monkey to elevate and modernise the overall look and feel of the pub, ultimately enabling the licensee to further cement it as the go-to community hub for local residents. Internally, the pub has undergone a full refurbishment to include brand new fixtures, fittings, furniture and decor throughout, in addition, the Drum & Monkey boasts two newly updated, spacious beer gardens at the side and rear of the pub. Passionate licensee, Dom Knight, brings a wealth of knowledge and expertise to the pub having spent almost two decades working in the pub trade. Going forward the licensee is committed to creating a lively local hub that brings people together and supports all aspects of community life. Dom Knight, licensee at the Drum & Monkey, commented: “It has been brilliant seeing the refurbishment
take shape over the past few weeks. Seeing my vision for the place come to life has been fantastic, and I cannot wait to open the doors and welcome everyone into the new space. The support from the local community since I took over in May has been wonderful, and I hope to be serving locals here for many years to come. I would also like to thank the team at Admiral Taverns for their help throughout this entire journey. Going forward, Dominic will be hosting a busy schedule of monthly entertainment for the community to enjoy including live music and DJs. In addition, as part of his mission to giving back to the local community, the pub will also be hosting regular fundraising events such as football shirt raffles to support mental health charity, Men and Their Emotions. Richard Skinner, Business Development Manager at Admiral Taverns, added: “Dom has done a fantastic job at the Drum & Monkey since taking over in May, and it is a pleasure to see him reopen the newly refurbished pub. This is a wonderful community spot that is now even better positioned to serve the area, whether that is for a quick pint in the garden or a delicious meal. Dom and the entire team have worked tirelessly over the past few weeks to ensure every detail of the renovation is just right. On behalf of myself and everyone at Admiral Taverns, I would like to wish Dom and his team the very best for the future.”
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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Issue 329
53 Whitbread Pub-Restaurant Sites Set For Rebrand as Beefeater and Brewers Fayre Are Wound Down WHITBREAD STATEMENT
More than 50 sites in a popular UK pub and restaurant chain could be saved and rebranded under a new hospitality group, offering a lifeline to venues that would otherwise have shut permanently as part of the Premier Inn owner’s restaurant closure programme.
A Whitbread spokesperson confirmed the agreement, saying: “Whitbread has reached an agreement for the conditional sale of 53 branded restaurant sites to Queensway Inns, subject to a number of final conditions being met.
The sites are drawn from across Whitbread’s restaurant estate — including Beefeater and Brewers Fayre outlets — and are expected to be relaunched as value-focused pubs, though Queensway has yet to confirm a brand name, pricing structure or reopening timetable.
“Queensway Inns has extensive experience operating hospitality businesses across the UK and intends to operate the sites as going concerns. Subject to completion of the sale and following the relevant TUPE information and consultation processes, around 900 team members could transfer and will be supported through the process.”
WIDER CLOSURE PROGRAMME The sale forms part of a much larger restructuring at Whitbread, which is exiting the branded restaurant business entirely as it redirects investment towards its core Premier Inn hotel estate. In total, 261 restaurant sites have been earmarked for closure across five brands: Beefeater, Brewers Fayre, Bar + Block, Table Table and Cookhouse + Pub.
The transfer of staff would be handled under TUPE regulations, which protect employees’ terms and conditions when a business or part of a business changes ownership. © Copyright Mike Pennington and licensed for reuse under Creative Commons Licence.
Under the plan, closures are due to begin in early September, with Bar + Block, Table Table and Cookhouse + Pub sites — 66 in total — the first to shut. Brewers Fayre, a brand with a 45-year history in UK pub dining, is set to close all 89 of its remaining sites shortly after, followed by the closure of Beefeater’s 106 locations. Of the 261 sites affected, only the 53 now covered by the Queensway agreement look set to continue trading under new ownership. The remaining 208 sites’ futures have not been confirmed, and Whitbread has not ruled out further disposals.
PART OF A BROADER HOTEL-LED STRATEGY
The disposals sit within Whitbread’s Accelerating Growth Plan, under which the group is converting former restaurant space into additional Premier Inn bedrooms — a move it says reflects stronger returns from accommodation than from its legacy restaurant brands. The company has previously set out ambitions to add thousands of new hotel rooms through this conversion programme. Queensway Inns has not yet issued its own statement on the acquisition or set out plans for the eventual look, pricing or branding of the relaunched sites. CLHNews has approached Queensway Inns for comment and will provide further details as they emerge.
Hospitality Fundraisers Cross Finish Line After Epic 900-Mile Run Challenge The Licensed Trade Charity (LTC), hospitality teams and fundraising ultra runners are celebrating the completion of the inaugural LTC JOGLE Pub Run, after participants crossed the finish line at Land’s End following an extraordinary 900-mile, 30-day journey covering the full length of the UK. The first-of-its-kind challenge for the hospitality industry, the LTC JOGLE Pub Run is dedicated to raising vital funds and awareness for the LTC, which will help the charity continue its critical work supporting people working across licensed hospitality through financial assistance, wellbeing support, practical guidance and crisis intervention services. With the runners led by renowned endurance fundraiser Gary McKee MBE, who completed the full 900-mile route from John o’ Groats to Land’s End, the challenge brought together hospitality professionals, suppliers, operators, pub teams and communities across the country in a remarkable display of determination, resilience and industry spirit. Over the course of 30 days, participants battled intense heat, demanding terrain and the physical challenge of covering an average of 30 miles per day as they travelled through hospitality communities from Scotland to Cornwall. Along the route, hundreds of supporters lined the streets, joined Community Day events and cheered participants on from pubs that served as welcoming hubs throughout the challenge. Senior leaders from across the hospitality joined legs of the run including Luke Boase, Founder of Lucky Saint, Eleanor Thatcher of Thatchers, Steve Worral, Group Projects Director at PUNCH Pubs & Co, Michael Harper, Field Services Director at Avani Solutions, Jonathan Lawson, CEO at Butcombe Group and Joby Mortimer of the LTC to raise funds and awareness for the charity. The industry’s support extended far beyond the route itself. More than 83,000 people took part virtually through the LTC JOGLE Pub Run Strava Challenge, collectively completing over 8 million kilometres. That’s
the equivalent of running around the Earth almost 200 times or travelling to the Moon and back more than ten times. Organised by LTC in partnership with Strava, the challenge was supported by headline sponsor Lucky Saint, alongside Avani Solutions, Thatchers Cider, PUNCH Pubs & Co and Star Pubs. Joby Mortimer, Director of Charity Operations at the Licensed Trade Charity, said: “Today is an incredibly emotional moment for everyone involved. Thirty days ago we set out from John o’ Groats with an ambitious goal to cover this huge distance in aid of raising vital funds and awareness for the critical work we do for hospitality people in need. To now stand at Land’s End having brought together thousands of people from across the industry and seen such overwhelming support for the cause is truly remarkable.” “The physical achievement alone has been extraordinary, but what has inspired us most has been the incredible response from hospitality businesses, pub teams, communities and supporters. This challenge has demonstrated the power of our industry when it comes together behind a common cause. Every donation made and every mile completed will help us continue supporting hospitality people through life’s challenges, while shining a spotlight on the vital social value pubs bring to communities across the UK, if you can donate, please do.” Gary McKee MBE said: “I’m immensely proud to cross the finish line, having taken on this challenge and covered the miles with such wonderful people along the way. Over 30 days and 900 miles, every step was powered by the warmth, generosity, and resilience of the hospitality community. From the local pub teams cheering us on in the baking heat to the tens of thousands joining us virtually on Strava, the support across the country has been nothing short of humbling. The Licensed Trade Charity does life-changing work for the people who keep our pubs, bars, and venues going, and leading this run to support them has been an incredible honour.”
We Invented the Wipe in Every KFC Meal. Now We’re Reinventing Table Sanitising PDI has transformed everyday hygiene for generations. We invented the original “hint of lemon” hand wipe, fondly remembered as part of the KFC dining experience. Today, that same spirit of innovation is being applied to one of hospitality’s most familiar routines: sanitising tables. Despite advances in cleaning technology, many businesses still rely on a spray bottle and reusable cloth. This method depends on staff applying enough product, covering the full surface and allowing the correct contact time. During a busy service, inconsistency can easily creep in. Reused cloths may also transfer bacteria, viruses and allergens between surfaces if not replaced or disinfected correctly. Healthcare environments have long recognised these limitations. Ready-touse, pre-saturated wipes deliver a measured amount of solution directly to the surface, without mixing, dilution or separate equipment. Using a fresh wipe for each task also helps reduce the risk of cross-contamination. The same principle makes sense in hospitality, where tables are sanitised frequently, quickly and by different
team members. Wipes can simplify training, standardise practice across shifts and locations, and make effective sanitising easier. This approach is supported by Food Standards Agency guidance, which recommends using disposable cloths, including wipes, wherever possible and discarding them after each task. It warns that dirty cloths can spread bacteria and allergens very easily. Sani Professional® Protect 360° sanitising wipes bring this established infection-prevention principle to hospitality. Plastic-free, dermatologically tested and food-safe, they combine consistency and convenience with more responsible material choices. By supporting faster table turnaround, Protect 360° helps teams focus on customers, service and the moments that matter most. The wipe changed the dining experience once. Now it is ready to reinvent table sanitising. Request your FREE Protect 360° samples by emailing samples@sanipro-intl.com.
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Issue 329
Marston’s Pubs Raise Over £152,000 for Prostate Cancer UK During England’s World Cup Run Marston’s guests and pub teams far exceeded the campaign’s original £100K fundraising target after turning local pubs into places for men’s health conversations during the tournament.
Sea. Neil Campbell, Chief Operating Officer at Marston’s, said: “Our pub teams have backed this campaign with real heart, and I’m incredibly proud of what they and our guests have achieved together. Raising £152,563 for Prostate Cancer UK is a brilliant result, but what matters just as much is the conversation it has helped to start in communities across the country.
More than £152,000 has been raised by over 1,000 Marston’s pubs for Prostate Cancer UK during England’s World Cup campaign, after pub teams across the country rallied guests and local communities around a cause that affects 1 in 8 men in their lifetime. The campaign encouraged men to ‘Know The Score’ on prostate cancer by using the familiar setting of the local pub to start conversations that can often feel difficult elsewhere. Beer mats, pub team prompts and subtle in-pub signage pointed guests towards Prostate Cancer UK’s online risk checker, which takes 30 seconds to complete. It comes as the latest data shows 56,000 men are diagnosed with prostate cancer in England each year, with more than 1 in 5 told their disease has spread and cannot be cured. Early-stage prostate cancer often has no symptoms, making awareness and risk-checking especially important. Marston’s launched the campaign ahead of Father’s Day and the World Cup, recognising the important role pubs play in bringing people together for the moments that matter – from a pint before the match to Sunday lunch with the family. The money raised will support the charity’s work to fund research, provide support and help more men understand their risk, with the highest fundraising pubs throughout the campaign being the Navigation at Stoke Bruerne, the Penny Hedge in Whitby, Seven Woods in Warrington and the Longshore in Shoreham-by-
“Pubs have always been sacred spaces in their own way – places where people feel comfortable, where barriers come down, and where a chat over a pint can go somewhere more honest. If this campaign has helped even one man check his risk, speak to his GP or talk to someone close to him, then it has done something genuinely worthwhile.” James Steven, Head of Partnerships at Prostate Cancer UK, said: “Marston’s pubs have delivered an incredible result through the Know the Score campaign, raising more than £150,000 during the World Cup while helping to spark vital conversations about prostate cancer. This fundraising will help Prostate Cancer UK continue funding lifesaving research, supporting men and their families, and driving greater awareness of the most common cancer in the UK. “Too many men still don’t know their risk of prostate cancer, so campaigns like Know the Score play a crucial role in putting the disease on the agenda. We’re hugely grateful to everyone at Marston’s for getting behind the campaign and using the excitement of the World Cup to encourage people to learn more about their health. Together, we’re helping more men understand their risk and take action earlier, giving them the best possible chance of a better outcome.”
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.
fessionally 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.
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.
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.
businesses of every size with eye-catching promotional displays that are designed to get noticed.
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.
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.
With over 5,500 five-star customer reviews, HFE Signs has built one of the strongest reputations in the UK signage industry. Every month, the company produces thousands of custom printed banners, supplying
Printed pub banners are incredibly versatile. Summer BBQs, Christmas parties, Sunday lunches, charity fundraisers, comedy nights, cocktail evenings and live entertainment can all be promoted with pro-
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
Greene King Lines Up 65 Pubs for Sale Under Project Portico Greene King has put around 65 pubs on the market as part of a fresh phase of the estate review it announced earlier this year, industry publication Propel first reported.
sites are being transitioned into leased, tenanted or franchised venues within the company's Pub Partners network, while the remainder — around 150 pubs — were earmarked for potential sale over the medium term.
The pubs, which are predominantly "wet-led" venues focused on drinks sales rather than food, are being brought to market collectively under the internal codename Project Portico. Sapient Corporate Finance is understood to be advising the brewer and pub operator on the disposal.
Greene King has said proceeds from any completed sales will be reinvested into strengthening its core managed estate rather than extracted from the business.
According to reports, prospective buyers will have the option to acquire the entire portfolio in one transaction, take on a smaller cluster of sites, or bid for individual pubs. Greene King has not published a list of the pubs involved, and the company has stressed that no closures have been announced as a result of the process — meaning any venues that change hands are expected to continue trading under new ownership. A Greene King spokesperson said: "As part of our pub estate strategy announced earlier this year, we identified a number of pubs for potential sale in the medium term. As a result, we are reviewing each pub to determine the most appropriate route to market, which may involve an open sales process or a targeted off-market approach. In either case, prospective purchasers may seek to acquire individual or multiple sites."
The group has already carried out smaller disposals during 2026 ahead of the latest listing. In April, it appointed Savills to market 13 freehold pubs and hotels comprising some 420 bedrooms between them, including properties such as Ye Olde Talbot in Worcester, the Cromwell Lodge Hotel in Banbury and the Bear Hotel in Havant. A further ten freehold managed pubs were brought to market through agent AG&G in May, with a combined asking price of roughly £9.4 million for eight of the sites and offers invited for the remaining two. Trading performance
Part of a wider estate strategy
The disposal programme comes despite a period of improved trading for the group. Greene King's most recent financial results showed revenue up 3.6% year on year to £2.539 billion, with adjusted operating profit rising 9.8% to £217.4 million.
The Project Portico listing builds on plans Greene King set out in March, when the group identified around 300 managed pubs it judged were no longer suited to their current operating model. Roughly half of those
Founded in 1799, Greene King operates a total estate of around 2,500 pubs, including approximately 1,000 leased, tenanted and franchised sites, making it one of the UK's largest pub operators.
Issue 329
Cider in Summer
CLH DIGITAL
23
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 329
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 329
CLH DIGITAL
25
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 329
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
Issue 329
CLH DIGITAL
27
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.
Issue 329
CLH DIGITAL
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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 329
Bar and Cellar Equipment Cellartech Solutions Launches Premium Hospitality Water Service For more than a decade, Cellartech Solutions has built its reputation as a trusted technical partner to pubs, bars, restaurants, hotels and hospitality venues across the UK. Known for delivering expert cellar cooling, drinks dispense installation, maintenance and technical support services, the company is now expanding its offering with the launch of Cellartech Water – a fully managed still and sparkling water solution designed specifically for the hospitality industry. As venues continue to face rising operating costs, increasing sustainability pressures and changing customer expectations, premium filtered water has become an important part of the modern hospitality experience. Cellartech Water has been developed to help operators provide exceptional still and sparkling water on tap while reducing their reliance on bottled water. The service combines stylish dispense fonts, advanced filtration technology and professional installation with ongoing maintenance and support from Cellartech’s nationwide team of experienced engineers. Unlike many providers who focus solely on equipment supply, Cellartech Water is built around a managed service model, giving venues complete peace of mind. “Hospitality operators want solutions that are reliable, cost-effective and professionally supported,” says the Cellartech team. “We recognised that many venues were looking for a premium water offering but wanted the reassurance of dealing with a company that already understands hospitality operations.” The benefits extend beyond presentation. By switching from bottled water to a professionally managed still and sparkling water system, venues can significantly reduce storage requirements, lower delivery costs and decrease single-use plastic consumption. At the same time, guests receive high-quality chilled water presented in a way that reflects the standards of the venue. The launch represents a natural progression for Cellartech Solutions, a company already trusted by hospitality operators for technical services that keep businesses running smoothly. The business has established itself as a specialist provider of drinks dispense systems, cellar cooling solutions, preventative maintenance programmes
Adams - The Bottled Gas Specialist Adams Gas are specialist bottled gas distributors and suppliers based in Kent. We have been distributing bottled gas throughout the UK via our large stockist network, for over 25 years. We offer a local delivery service for bottled gas in Kent, East Sussex and South London. Adams Gas can offer a cost-effective beer and cellar gas solutions for all small, medium and large businesses looking for a better bottled beer, pub and cellar gas services. With our own cylinders filled at our own filling depot, you can count on us as gas suppliers to offer the right service, at the right price, when you need it. We can also offer this product on a re-seller basis to breweries, beer wholesalers and shipping companies throughout the UK. We also Supply:
and reactive technical support. With a team of skilled engineers and years of experience working in demanding hospitality environments, Cellartech Solutions understands that reliability is essential. Whether maintaining beer dispense systems, servicing cellar cooling equipment or supporting a venue’s water system, the company’s focus remains the same – delivering dependable technical expertise backed by responsive customer service. Cellartech Water has been designed to complement this approach. Customers benefit from a complete package that includes system design, installation, filtration management, sanitisation, maintenance and technical support. This allows operators to focus on delivering great customer experiences while Cellartech manages the technical requirements behind the scenes. The company believes the future of hospitality water lies in combining sustainability, profitability and premium presentation. Stylish chrome and gold dispense fonts, bespoke branding options and fully managed service agreements allow venues to create a premium guest experience while improving operational efficiency. As the hospitality sector continues to evolve, Cellartech Solutions remains committed to investing in services that help operators improve quality, reduce costs and meet changing consumer expectations. With the launch of Cellartech Water, the company is bringing the same technical expertise, service standards and hospitality-focused approach that have made it a trusted name in drinks dispense and cellar services to an exciting new category. For hospitality operators looking to enhance their water offering, reduce bottled water costs and work with a trusted technical partner, Cellartech Water represents a refreshing new solution. To learn more, visit www.cellartechsolutions.com or contact the team on 01572 729364.
• Food Grade Co2 gas cylinders for Coca-Cola Frozen, Fanta Frozen, Tango Ice Blast, and Slushy Jack’s frozen drinks machines • CO2 for Glass Frosting. Food grade liquid Co2 for instantly cooling glasses Simply attach your machine to our cylinder for fast effective delivery of food grade Co2 strait into your glass! Adams Gas have been proud bottled gas suppliers to the UK for over two decades. We endeavour to provide our customers with premium quality gas to best suit their requirements. You can discuss your queries with us by phone on 01843 220 596 or free phone 0800 195 4445. Alternatively, you can send an email to sales@adamsgas.co.uk or simply fill out and submit our online contact form and a member of our team will be in touch as soon as possible. We look forward to hearing from you.
The Bottled Gas Specialist www.adamsgas.co.uk
From click to delivery, we've got you covered Adams Gas offers cost-effective Cellar Gas solutions for all small, medium and large businesses looking for a better bottled beer, pub and cellar gas service. Our own cylinders are filled at our own filling depot, providing the right service, at the right price, when you need it.
PAY A ONE OFF REFUNDABLE BOTTLE DEPOSIT AND SIMPLY PAY FOR GAS AS YOU GO.
sales@adamsgas.co.uk | 01843 220 596 | 0800 195 4445
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Bar and Cellar Equipment
Nice Ice, Baby – Blizzard's Ice Options Are Growing! Reliable and affordable are two words that don't often go hand in hand. At Blizzard, however, we pride ourselves on delivering high-quality products at accessible price points, bringing professional refrigeration solutions to a wider market without compromising on performance. It's a commitment we stand behind with a comprehensive 3-year warranty across our entire refrigeration range as standard. In recent years, expanding our ice production portfolio has been a major focus for the brand. Following the successful launch of our first ice cubers in 2024, the collection has continued to grow, now including modular cubers, integral and modular flakers, and our brand-new ice and water dispenser – providing a complete ice solution for a wide variety of hospitality and catering environments. Better still, every Blizzard ice machine is designed with practicality in mind, featuring hygienic ABS interiors with rounded corners to make cleaning quick and straightforward. Combined with low water consumption designed to align with WRAS guidelines, the range delivers efficiency alongside performance.
BIM ICE CUBERS Whether you're looking for the perfect cube to complement a refreshing soft drink or ice that confidently says, "Trust me, I'm cold!" on a hot summer's day, the Blizzard BIM range has you covered. Available in a variety of sizes and production capacities, the BIM range includes compact 25kg integral units that fit neatly beneath a counter, right
through to powerful 230kg modular models designed for high-demand environments. Whatever your requirements, there's a BIM ice cuber to suit your operation. And while our higher-capacity machines are classed as modular units, we make life easier by supplying both the ice machine and storage bin as standard, helping you get up and running with minimal hassle.
BFI ICE FLAKERS A recent addition to the Blizzard portfolio, the BFI ice flaker range fills an important gap in our offering—whether that's for crafting premium cocktails, presenting fresh seafood, or displaying produce at its very best. Producing consistently high-quality flaked ice, these versatile machines are available in both integral and modular configurations, giving operators the flexibility to choose the setup that best fits their space and operational requirements. Like the rest of the Blizzard ice range, they are designed to be easy to maintain and simple to keep hygienically clean.
BID ICE & WATER DISPENSER Let's face it—nobody likes warm water, and even "cold-ish" doesn't quite hit the mark. If it's not ice cold, it's not for us. The BID Ice & Water Dispenser provides a simple, cost-effective answer for customer-facing environments, allowing users to dispense both chilled water and ice at the touch of a button. Finished in a sleek combination of black and stainless steel, it complements the rest of the Blizzard range and
fits seamlessly into both front-ofhouse and back-of-house settings. Perfect for hotels, leisure facilities, staff areas, and self-service hospitality locations, the BID offers convenient refreshment while helping operators maintain a professional appearance and efficient service.
FIND THE RIGHT ICE SOLUTION From compact undercounter cubers to high-capacity modular systems, flakers, and self-service dispensing, Blizzard now offers an ice-making option for virtually every application. With reliable performance, easy-clean hygienic interiors, low water consumption, and the reassurance of a 3-year warranty as standard, Blizzard continues to prove that professional ice production doesn't have to come with a premium price tag. So, if you're in the market for a new ice machine and worried the cost might leave you cold, take a closer look at Blizzard's growing ice range. You may be surprised at just how affordable the right solution can be. Contact your Blizzard distributor today to find the perfect ice machine for your business. Visit www.blizzardequipment.com for further information.
Cellar Handling and Cask Racking Solutions Universal Dispense Systems
EASYRACK is a leading supplier of high-quality cellar handling equipment and cask racking solutions designed to improve efficiency and safety in your brewery, pub, or beverage storage facility. We provide a wide range of products, from keg handling and cask racking solutions to drop mats and more.
designs to meet your requirement and these are available in a full range of finishes and branding options.
Cellar Handling and Cask Racking Solutions We understand the unique challenges of cask racking and cellar management. That’s why we offer durable and reliable equipment to optimize your operations, including: • Cask racking systems: Maximise your cellar space and ensure safe storage of your casks with our robust racking solutions. • Freestanding Autotilts: Insure full usage of barrel contents so nothing is wasted!
• Keg handling equipment: Effortlessly move and manage your kegs. • Drop mats: Protect your valuable stock and minimise noise with our range of durable drop mats. See the advert on this page or visit www.easy-rack.co.uk for further details.
With over 60 years experience of UK manufacturing for the beverage dispense industry, Universal Dispense Systems (UDS) have an unrivalled reputation in the design and manufacture of a large range of dispense fonts, taps and beverage dispense systems which are designed and manufactured in the UK and exported worldwide. From the clean lines of the Eco Tube Font to the hand-crafted Artisan range of fonts, there is something to fit every theme and concept. If you require a bespoke font, we are able to create customer specific
Our range of fonts have been specifically designed and hand-crafted at our London based manufacturing facility to meet the ever-growing need for brands to stand out from the crowd. Reflecting the heritage of both established and craft beer brands along with providing stylish fonts that are at home in today`s marketplace. Our range of stainless-steel taps are available in free flow or with flow control capabilities. All our taps are precision engineered using the highest quality materials and manufactured at our purpose-built engineering facility in London. Contact us here for more information or a quotation- sales@universaldispensesystems.com
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Issue 329
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 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.
Save Now On Outdoor Furniture Made For Year-Round Enjoyment All the outdoor contract grade furniture we supply at Trent Furniture is designed for all-year-round use if it’s cared for appropriately. Right now, we have fantastic offers across our range. Aluminium is an excellent choice if you’re looking for a sturdy and stable solution. Our water-resistant Alma Aluminium Table currently has 15% off, and whether you choose a square or a round tabletop, you can be assured the ‘post forming’ technique used in its manufacture prevents water getting into the core of the top and causing warping. Both pair perfectly with the Monaco Aluminium Stacking Chair which has a 10% discount and also comes in durable wood
effect or synthetic wicker in a choice of colours. Made from strong yet lightweight stackable steel, the Venice range is another excellent choice for tough but chic outdoor furniture. Simply designed in goes-with-anything grey, it has a matching side chair and armchair, all currently with 10% off. Easy to store when not in use, all this furniture has the added benefit of looking just as good indoors in a wide range of venues including clubs, bars and cafés. To order or find out more about our offers on outdoor furniture please visit www.trentfurniture.co.uk or call 0116 286 4911
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Issue 329
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
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Design and Refit Maintaining the Look That Keeps Customers Coming Back In today's hospitality landscape, customers often make up their minds long before they've sampled a meal or ordered a drink. Online reviews, social media posts and the ever-present "court of public opinion" mean every detail of a venue is under greater scrutiny than ever before. From the condition of seating to the appearance of tables, flooring and décor, the physical environment has become as much a part of the customer experience as the menu itself. For pubs, bars, restaurants, cafés and licensed venues, maintaining furnishings isn't simply about appearances—it's a commercial investment that directly influences customer satisfaction, dwell time, repeat business and ultimately profitability.
FIRST IMPRESSIONS MATTER MORE THAN EVER The old saying that you never get a second chance to make a first impression has never been more relevant. Customers frequently share photographs of venues online, while review platforms regularly feature comments about comfort, cleanliness and ambience alongside food and service. Scuffed tabletops, torn upholstery, unstable chairs or faded outdoor furniture can quickly undermine an otherwise excellent dining or drinking experience. Conversely, attractive, well-maintained furnishings immediately communicate professionalism, quality and attention to detail. Before customers have interacted with staff or sampled the menu, they have already formed an opinion based on what they see.
drinks or linger over dessert. Well-planned layouts create natural flow for both customers and staff, reducing congestion while maximising seating capacity. Different furniture styles can transform the character of a venue, from a cosy traditional pub to a contemporary gastropub or vibrant cocktail bar.
matically improve the overall appearance of a venue.
Every table, chair, booth and bar stool contributes to the overall identity of the business.
Key considerations include:
CREATING A STRONG BRAND IDENTITY Successful hospitality businesses understand that consistency builds recognition. Furnishings play a significant role in reinforcing a venue's brand personality and attracting its desired audience. A country inn may favour warm timber finishes and upholstered seating to create a welcoming atmosphere, while a modern city bar may opt for sleek materials and minimalist designs. Family-friendly restaurants often require flexible, durable seating arrangements, whereas premium dining establishments may prioritise luxurious comfort and elegant finishes. The furniture should support the story the venue wants to tell.
AN INVESTMENT THAT DELIVERS IMMEDIATE IMPACT While major refurbishments can require significant investment and lengthy closures, replacing tired furniture is often one of the quickest and most cost-effective ways to revitalise a venue.
Furniture does far more than provide somewhere to sit. It defines the atmosphere of a venue and influences how customers interact with the space.
New tables and chairs instantly refresh the appearance of a hospitality business without altering its layout or operational procedures. Customers notice updated furnishings immediately, helping existing venues feel fresh and contemporary while signalling that management continues to invest in the customer experience.
Comfortable seating encourages guests to relax, enjoy another round of
Even selective replacement of the most heavily used furniture can dra-
Furniture Shapes the Customer Experience
Mayfair Furniture Mayfair Furniture will be celebrating 12 years this year of providing the UK’s fastest and affordable commercial furniture. Supplying all kinds of establishments from high end hotel chains to small local takeaways. We keep in stock a huge variety of items ready for immediate dispatch, and can fulfil a wide range of
BALANCING STYLE WITH PRACTICALITY Choosing furniture for a hospitality venue often involves balancing aesthetics with operational efficiency.
• Comfort for the intended duration of customer visits. • Ease of cleaning and maintenance. • Durability under intensive daily use. • Flexibility to accommodate different group sizes. • Compatibility with the venue's overall design and branding. • Efficient use of available floor space. Operators should also consider future adaptability, selecting furniture that can continue to complement evolving décor or changing customer expectations.
A REFLECTION OF STANDARDS In an era where every customer can instantly publish their opinion online, the condition of a venue's furnishings has become a visible reflection of its overall standards. Well-maintained, attractive furniture enhances ambience, strengthens brand identity and encourages customers to stay longer and return more frequently. Combined with excellent food, drinks and service, it helps create the memorable experiences that drive positive reviews and valuable word-of-mouth recommendations. For hospitality operators looking to refresh their premises without undertaking a full refurbishment, investing in quality commercial furniture remains one of the simplest and most effective ways to breathe new life into a venue—creating an environment that not only looks inviting but continues to perform for years to come.
bespoke orders. We deliver to all areas of the UK, Ireland & Europe. We are not just a supplier; we understand that from time to time hospitality and leisure establishments like to give themselves a fresh new look. That's why not only do we supply contract furniture, but when it's time for your establishment to go through a refurbishment we also offer a complete clearance service. We'll organise everything from a suitable time and date, professional clearance staff to remove contract furniture whether fitted or unfitted. Along with our sister company Caterfair who provides commercial catering equipment for your kitchens we are the ideal people to speak to when you are looking to refurbish. 01733 310115 sales@mayfairfurniture.co.uk www.mayfairfurniture.co.uk
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Issue 329
Design and Refit Warm Up Your Venue With Cosy Furniture For The Season Here at Trent Furniture, we offer a vast range of relaxed and comfortable seating for drinks, dining and everything in between.
a beeline for the Ohio Sofa, which is available as a two or three-seater and pairs perfectly with the Ohio Armchair to create a soft and welcoming space with a saving of 10%.
Whether you choose classic brown faux leather or warming Autumn or Cappuccino checks, the Portobello Tub Chair will soon become your venue’s go-to place to relax in a cosy corner. Alternatively, opt for the Brown Faux Leather Bordeaux Tub Chair, which comes in a choice of light or dark oak legs, with 10% off for a limited time.
Our comfortable and hardwearing upholstered dining chairs are a great way to create a warm and pleasant environment in your dining area. Again with 10% off, the bestselling Sorrento Chair is available in six shades of faux leather and five chic upholstery options, while the Abbruzzo Chair is offered in rich brown leather with light or dark oak legs and the highly popular Cappuccino and Autumn checks.
On colder evenings, customers will also make
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 329
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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Property and Professional
Don’t Let World Cup Demand Catch Your Pub Short Pub bookings for England’s World Cup campaign have surged.
Speed matters too.
This is a huge trading moment for pubs, bars and hospitality businesses across the UK. Analysis from Euro 2024 showed England group games delivered a 42% year-on-year sales uplift, with UKHospitality predicting a similar boost during this World Cup.
Capify can get you funding the same day or within 24 hours, subject to approval. So when bookings rise, demand spikes and the opportunity is there, you do not have to sit and wait while the moment passes.
That is great news.
The World Cup could be one of the biggest hospitality opportunities of the year. The pubs and venues that benefit most will be the ones that are ready before the rush arrives.
But only if your business is ready for it. More customers means more opportunity, but it also means more pressure. More stock behind the bar. More food in the kitchen. More staff on shift. More supplier invoices to cover. More cash tied up before the takings come in. People think business finance is just about needing money. Sometimes it is about timing. You have money coming in, but you need to move before it lands. Or you can see the opportunity in front of you, but you cannot afford to wait for traditional funding.
Ready with the stock. Ready with the staff. Ready with the space. Ready with the cash flow to make the most of it.
That is where Capify can help. We provide fast, flexible business funding for UK hospitality businesses that need to act quickly. Whether you need to buy extra stock, prepare your beer garden, bring in temporary staff, upgrade equipment, cover supplier costs or give yourself more breathing room through a busy trading period, we look at the real situation behind the application.
And if you have been rejected elsewhere, that does not mean the conversation is over. We work with business owners who have been turned away by other lenders. Poor credit does not have to be a problem. Every application is reviewed by a real person, which means we look beyond a flat spreadsheet and consider what is actually happening in your business.
Because business pressure is not always a sign that something has gone wrong. Sometimes it is a sign that something is about to go very right. If your hospitality business needs funding to make the most of the World Cup surge, Capify could help you move now. Apply today at capify.co.uk and see how much your business could access. See the advert on page 13 for further details.
Grant Funding Available To Help Pubs Add New Services and Activities Pub is The Hub may be able to offer grants of up to £6,000 to publicans in rural, remote, or deprived areas, who want to offer additional services and/or activities in their pubs to help local communities.
Pub is The Hub chief executive John Longden OBE said: “In isolated rural and deprived areas, adding a service such as a village store, community café or running activities such as craft workshops or theatre at the local pub can be a great way to support people living locally.”
These can include a range of services from community cafes, village stores, and allotments, to activities such as theatre and craft workshops, to help bring people together to combat social isolation and loneliness.
Publican Rhiannon Metters of The Halfway, Tal-Y-Coed, Wales has opened a village store and a marquee events space with help from Pub is The Hub.
The not-for-profit organisation, founded by HM King Charles III when he was Prince of Wales, offers independent specialist advice to publicans and their communities on service diversification and activities, so they can provide viable local services at the heart of their communities.
“We are situated in an isolated rural community with the pub being the hub of the area. It is so important that we support local people ensuring they do not feel isolated and alone. With the nearest supermarket being 20 mins away the village store here in this isolated rural area is such a support to people in the local community,” she said.
Pub is The Hub recently revealed it will be helping and advising more pubs to diversify their local services and activities after receiving access to Government funding. The Department for Business and Trade has committed £440,000 to help Pub is The Hub deliver over 40 projects including village stores, community cafes, allotments and play areas in pubs across the country.
As well as helping the publicans to engage further with their local community, projects can also add social value to an area. For every £1 spent on a new project through the Pub is The Hub, £8.28 of social value is created.
Finding Your Perfect Hospitality Investment For over three decades, Stonesmith has established itself as the South West's premier business transfer agent, specialising in the sale of licensed, hospitality, and catering businesses throughout Devon, Cornwall, Somerset, and Dorset. Whether you're an aspiring publican seeking your first freehold pub, an experienced hotelier looking to expand your portfolio, or an entrepreneur wanting to enter the thriving restaurant sector, Stonesmith's unrivalled local expertise makes them the natural choice for navigating the Westcountry's dynamic hospitality market.
THE WEST COUNTRY SPECIALISTS
SOMERSET/DORSET BORDERS
EXMOOR NATIONAL PARK
DARTMOUTH, DEVON
Quality Free Of Tie Village Pub
Stunning Free Of Tie Village Inn
Unique Creperie & Wine Bar/Cafe
3 Letting Rooms & 2 Bed Owner’s
Lovely Bar & Restaurant Areas 116+
Easy To Run With Low Overheads
Bar & Dining Areas 80, Gardens 50+
10 Quality Ensuite Letting Rooms
Profitable Business With Potential
Extremely Well Fitted & Equipped
3 Bed Owners and a 1 Bed Cottage
Full Handover & Training Available
Private Landlord & Sensible Rent
Outbuildings & Car Park 20+
Cosy 14 Covers, Servery & Kitchen
LH £25,000
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LH £40,000
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LH £45,000
DEVON VILLAGE
EXETER CITY CENTRE
SOUTH WEST TOWN
Profitable Fish & Chip Shop
Extremely Profitable Pub & Hotel
Bar & Dining Areas 72+, Kitchens
Close To College & University
Successful High Turnover Business
3/4 Quality Letting Rooms
Fully Fitted & Equipped
Spacious Trade Areas (130+)
Owners 2/3 Bed Accommodation
Easy Hours, Favourable Overheads
12 Ensuite Letting Bedrooms
Impressive Turnover & Profits
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Genuine Potential
LH £99,950
LH £335,000
Answer: because we can help your business to succeed. With over 30 years of industry experience in the Hospitality sector, The Bowden Group’s Managing Consultant David Hunter will work with you to address the fol-
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lowing elements: DORSET VILLAGE
TAUNTON, SOMERSET
DEVON/CORNWALL BORDER
Popular Town Centre Bistro
Immaculate Detached Guest House
Village Inn With 6 Letting Rooms
2 Bedroom Apartment
5 Attractive Ensuite Letting Rooms
Bar & Dining Areas 70, Gardens 100+
Strong Turnover & Profits
2 Bedroom Owners Accommodation
4/5 Bedroom Owner’s Accommodation
Trading Just 5 Evenings A Week
Gardens, Car Park & Garages
Stunning Sought After Dorset Village
Bar & Dining Areas For 60+
Impressive Lifestyle Home & Income
High Turnover Award Winning Business
FH £550,000
FH £625,000
LH £60,000
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THINKING OF SELLING? CALL FOR A FREE VALUATION
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Thinking of selling or buying? Visit www.stonesmith.co.uk
Why Use a Specialist Hospitality Consultant?
Renowned & Popular Business
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Choosing Stonesmith means partnering with specialists who genuinely understand the hospitality sector's nuances—from licensing requirements and valuation complexities to the seasonal dynamics that define Westcountry trade.
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Immaculate Devon Village Inn
LH £7,500
The team at Stonesmith understands that no two hospitality businesses are alike. From traditional country pubs and coastal hotels to contemporary restaurants and boutique guest houses, each property
presents unique opportunities and challenges. Their approach centers on listening to clients' individual needs and crafting bespoke marketing strategies that align with specific objectives. This personalized service, combined with their deep knowledge of the regional market, ensures that both buyers and sellers receive guidance tailored precisely to their circumstances.
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01392 201262 www.stonesmith.co.uk
Profitability, Operational Strategy, Staff Management, Marketing and The Future of your business. Our experts will analyse your entire operation and also its key operating figures if they are available. We then help you to identify strategies to manage costs and overheads associated with the core Profitability of running a Hospitality business. The largest overhead, even higher than Cost of Sales, is the Labour cost, so, with detailed analysis of your wages and being able to understand ‘’the way
your business actually works’’ we can ensure that you are maximising the labour usage in your business. Budgeting, Forecasting, Menu Management, Stock Controls, Purchasing, and controlling Variable Costs are just a few of the other areas that David Hunter, your Restaurant Consultant, will work on with you, and improve with you. Managing people brings with it a whole set of new skills that are now needed more than ever. From ‘’Managing the Managers’’ through to Service and Kitchen staff, your team needs careful and skilful Management, Motivation, guidance and Development. If your business is actually struggling, or if you just feel that it could be doing some things better, give David Hunter a quick call on 07831 407984 to arrange a ‘’Free of Charge’’ initial consultation (please quote CLH Offer), when David will discuss with you what could be achieved if you ask us to work with you.
THE WEST COUNTRY SPECIALISTS
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TELSTAR HOTEL EXETER, DEVON
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TAYLORS RESTAURANT TAVISTOCK, DEVON
OLD INN NR WINCANTON, SOMERSET
! 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