THE LEADING PUBLICATION FOR THE HOSPITALITY SECTOR & LICENSED TRADE Issue 330
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Sunshine & Sport Drive Summer Jobs Boom Hospitality employers have stepped up recruitment significantly compared with last summer, as soaring temperatures and a packed events calendar, including the men’s FIFA World Cup, fuel demand for seasonal workers.
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summer job. The figures suggest the UK’s seasonal jobs market is showing signs of recovery after a weaker summer in 2025, although recruitment remains uneven across different hospitality roles.
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Editor's Viewpoint
Welcome to the latest issue of CLH News
A SUMMER JOBS REVIVAL IS WELCOME – BUT WE MUST NOT LOSE SIGHT OF THE BIGGER PICTURE
Thankfully, the wonderful weather we have enjoyed this summer appears to have brought some welcome sunshine to the hospitality jobs market too.
that cannot easily be learnt from a textbook: communication, teamwork, time management, problem-solving and, perhaps most importantly, how to remain calm and professional when things get extremely busy.
profit and making a loss.
For many young people, a summer job can be the first opportunity to build a CV, develop confidence and make contacts with colleagues and industry professionals.
The numbers are not evidence that all is suddenly well within hospitality. The decline in vacancies for waiting staff and bar staff, for example, demonstrates that the recovery is far from uniform. And the sharp increase in chef vacancies underlines the continuing skills and recruitment challenges facing food-led businesses.
What begins as a few months behind a bar, on a restaurant floor or in a hotel can ultimately become the starting point for a much longer career in hospitality – or elsewhere.
The latest figures from the Recruitment and Employment Confederation, showing hospitality job postings up more than 16% year-onEDITOR year in July, are undoubtedly encouraging. After a weaker summer in 2025, it is good to see seasonal recruitment moving in the right direction, with particularly strong growth in vacancies for chefs, hotel managers and restaurant and catering establishment managers.
It works well with families too looking to earn extra cash with the flexibility of picking and choosing shifts while fitting around family commitments.
And, in my humble opinion, it is worth adding one important caveat: this improvement is happening in spite of, rather than because of, Government policy.
And for tourist destinations, seasonal recruitment is absolutely critical. Hotels, pubs, restaurants, attractions and other visitor businesses need sufficient staff to cope with the influx of visitors generated by good weather, major sporting occasions, music festivals and other events.
Peter Adams
The hospitality sector has been under enormous pressure. Businesses continue to grapple with higher National Insurance costs, rising wages, energy bills, inflation and other operating expenses, while many are simultaneously dealing with declining or increasingly cautious consumer footfall. Against that backdrop, the return of stronger summer recruitment is particularly significant. Because summer jobs are about much more than simply filling a rota. For students, young people and seasonal workers, a temporary hospitality job can provide an important first step into the world of work – offering income at a time when household budgets remain stretched, while providing valuable experience that can stay with an individual for years. Working in a busy pub, restaurant, hotel or bar teaches skills
There is also a much wider economic benefit. Seasonal workers spend their wages in local communities, supporting other businesses and helping to keep money circulating through the local economy. Meanwhile, the employment itself generates tax revenues and helps reduce youth unemployment during the summer months.
Without those additional workers, businesses simply cannot deliver the level of service customers expect. For hospitality operators themselves, temporary summer staffing is not a luxury – it can be an operational necessity. It provides the flexibility to increase staffing levels when demand peaks, without placing unsustainable pressure on permanent employees. It can also provide employers with an opportunity to identify talented individuals who might ultimately become permanent members of the team. In that sense, the summer season can be an extended recruitment exercise – allowing businesses to see potential employees perform in the real world rather than simply relying on an interview. For some operators, getting the staffing balance right over the summer can quite literally make the difference between making a
That is why the REC figures are welcome. But we should also be realistic.
Nor should we assume that a good summer automatically translates into a healthy hospitality industry. Businesses still face an extraordinary cost burden, and many operators remain under considerable financial strain. Strong consumer demand during a few weeks of sunshine can provide some much-needed breathing space, but it cannot compensate indefinitely for structural increases in the cost of running a business. The Government should therefore recognise what hospitality contributes – not just in terms of jobs, but through tourism, taxation, local economies, apprenticeships, career opportunities and the thousands of communities in which hospitality businesses operate. If we genuinely want to encourage employment and economic growth, we need a policy environment that enables hospitality businesses to employ people, invest, grow and remain profitable. So yes, let us celebrate the return of the Great British summer job.
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EDITOR Peter Adams
Let us recognise the businesses creating those opportunities, the young people taking their first steps into employment and the seasonal workers helping the industry make the most of what has, thankfully, been a superb summer.
SALES EXECUTIVES
But equally, let us not mistake a welcome summer bounce for a full recovery.
PRODUCTION & DESIGN
The real test will be whether this momentum can be maintained when the sunshine fades, the sporting events end and autumn arrives. For hospitality, the hope must be that this summer is not simply a temporary improvement – but the beginning of a much more sustainable recovery. I can always be contacted at edit@catererlicensee.com
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Sunshine & Sport Drive Summer Jobs Boom (CONTINUED FROM FRONT COVER) There were 107,239 active job postings across hospitality-related occupations in July 2026, according to the REC data. While this represented a 5.7 per cent fall compared with June, it was 16.3 per cent higher than July 2025. June proved to be the strongest month of the summer hiring period overall, with postings comfortably ahead of both May and July. Year-on-year growth in average monthly postings has been striking throughout the summer: • May 2026: up 45.8% on May 2025 • June 2026: up 29.9% on June 2025 • July 2026: up 16.3% on July 2025
Bligh said there were “undoubtedly more opportunities” across hospitality, tourism and construction than there had been last year, while suggesting that continued favourable weather could extend some seasonal opportunities. She also called on the Government to ensure that the improvement in recruitment activity was maintained across the wider economy, raising concerns about the potential cost pressures businesses could face from proposed Guaranteed Hours requirements.
UNEVEN RECOVERY CONTINUES The REC figures point to an encouraging summer for hospitality recruitment, but also highlight the continuing challenges facing employers.
CHEFS JOB “WINNERS”
The overall UK labour market recorded almost 1.67 million active job postings in July, although this was slightly lower than the previous month.
Chefs led the charge in year-on-year growth, with postings up 72.3%, followed by Restaurant and Catering Establishment Managers and Proprietors (68.6%) and Hotel and Accommodation Managers and Proprietors (46%).
For hospitality operators, increased recruitment demand comes against a backdrop of persistent cost pressures and continuing competition for skilled and experienced employees.
Not every role shared in the upturn, however. Waiting staff, leisure and travel service occupations, and bar staff all saw postings contract compared with July last year, down 17.6%, 18.6% and 20.8% respectively. Monthon-month, the same roles also recorded the sharpest declines between June and July, alongside bakers and flour confectioners. By contrast, hotel and accommodation management roles and cleaning and housekeeping supervisory positions bucked the seasonal slowdown, posting modest month-on-month growth. Tourism recruitment also strengthens The wider tourism sector has experienced a similar improvement, with 19,669 active tourism job postings in July, a 1.7 per cent decrease compared with June but a substantial 22.4 per cent increase on July 2025. Year-on-year growth in tourism was consistent across the season:
The sharp rise in chef vacancies is particularly significant for restaurants, hotels, pubs and other food-led businesses, many of which continue to face difficulties attracting and retaining suitably qualified kitchen staff. At the same time, the decline in postings for front-of-house and bar roles suggests that the recovery in hospitality employment is not simply a return to broad-based seasonal recruitment.
WIDER ECONOMIC BOOST The improvement in tourism-related recruitment also underlines the wider economic importance of the visitor economy. Hotels, restaurants, pubs, bars and attractions are closely connected to spending generated by domestic and international visitors. Increased visitor numbers can benefit accommodation providers and food and drink businesses while also supporting transport operators, entertainment venues, retailers and cultural attractions.
• May 2026: up 20.5% on May 2025 • June 2026: up 24.3% on June 2025 • July 2026: up 22.4% on July 2025 Travel agents recorded the strongest annual increase in July, with active postings up 72 per cent. Restaurant and catering establishment managers and proprietors rose by 68.7 per cent, while hotel and accommodation managers and proprietors increased by 46 per cent.
Major sporting, music and cultural events can provide an additional boost, generating demand for accommodation, food and drink and other visitor services.
Not every occupation followed the same pattern, however, with leisure and theme park attendants, leisure and travel service occupations and library clerks and assistants among those recording the largest year-onyear falls.
The latest figures provide a more positive picture for seasonal employment than was evident last summer, but the REC's data also suggests that the recovery remains fragile.
For hospitality businesses, the ability to recruit effectively during periods of peak demand remains crucial to maintaining service standards and making the most of increased customer footfall.
FRAGILE RECOVERY
‘SUMMER JOBS COME BACK’
The key challenge for the hospitality industry will be translating the summer improvement into sustained recruitment and employment growth beyond the peak tourism season.
Maxine Bligh, Chief Membership & Innovation Officer at the REC, said the figures indicated that seasonal recruitment was beginning to recover.
For businesses already facing significant increases in wages, taxation, energy and other operating costs, the ability to secure the right staff while maintaining profitability will remain a major concern.
“This is the summer when the seasonal summer jobs market started to come back,” she said, pointing to exceptionally warm weather and a busy programme of sporting, music and cultural events as factors supporting increased demand for workers.
Nevertheless, the year-on-year rise in hospitality and tourism vacancies provides a welcome indication that demand for workers is strengthening.
However, she warned that the recovery remained incomplete, particularly for young people and those seeking entry-level employment.
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After a difficult period for seasonal recruitment, the return of stronger summer hiring could offer an important boost to the UK's hospitality and tourism industries – provided businesses and policymakers can maintain that momentum into the autumn and beyond.
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Turning A Good Summer Into Lasting Growth By Matthew Adams-Nell, Managing Director of Hospitality at ClearCourse (www.clearcourse.co.uk) It's been a good summer for hospitality. The World Cup and Wimbledon, combined with one of the hottest summers on record, pushed footfall up 4.5% in June and added an estimated £900 million to pub and restaurant takings. That's welcome relief after a tough year, with a third of hospitality businesses operating at a loss. There's more support on the way too, with a 20% business rate cut for some venues from April 2027. But for businesses watching their margins next month, next spring feels a long way off. Government support helps set the conditions for growth, but it's what businesses do day to day that decides whether that growth lasts. Software that connects rotas, bookings and stock in one place gives business leaders more control over the daily decisions that add up to real efficiency, and helps them win new customers for good. To make the most of relief schemes, businesses need systems that can adapt quickly, stay consistent across the business, and turn everyday data into decisions that pay off long after the scheme ends.
POLICY HELPS, TECHNOLOGY DELIVERS Relying on policy alone can leave businesses waiting on the sidelines. Rate cuts and spending incentives create the right conditions, but lasting growth comes from finding opportunities in the day-to-day running of the business. When rotas, bookings and stock management can talk to each other, it's easier to respond quickly when things change. Take the Great Summer Savings Scheme: businesses with connected systems can apply discounts and update branding across their website, till system and customer emails in one go, then roll it all back just as easily once the scheme ends. It also helps businesses spot opportunities the competition might miss. A restaurant with connected systems can see stock levels in real time, cutting food waste and avoiding the awkward moment of running out of a customer's order. A hotel bar can look at what's sold well before to make sure the popular drinks are always in stock ahead of a busy night.
Policy can create the conditions for short-term recovery. The right technology is what turns that into growth that lasts.
SOLVING THE EVERYDAY HEADACHES High costs aren't the only challenge hospitality businesses face. It's the smaller things, cancellations, staff shortages, supply hiccups, that quietly get in the way of growth too. When information doesn't move quickly between teams, service slows down and guests notice. Nearly half of customers say they won't come back after one bad experience, so independent hotels, restaurants and bars can't afford for the small things to go wrong. Automating some of the daily grind, checking in on bookings, chasing payments, updating room status, frees up time for the things that actually bring customers back. An embedded payments system, for example, can pull together reporting from room service, the spa and the bar, so a hotel manager can see exactly how money is moving through the business. It can also flag booking changes to reception and housekeeping straight away, so rooms get reallocated and turned around on time.
TURNING NEW GUESTS INTO REGULARS This summer's sporting events pushed advance bookings up by almost 300%. Moments like these bring in new customers, but keeping them depends on what happens next. Small businesses already have an advantage here. They know their regulars, and they're good at making people feel looked after. The challenge is making sure that same experience carries through online as well as in person. That relationship doesn't have to end when the guest leaves. A well-timed message before their visit, a helpful reminder during it, and a genuine thank you afterwards all help keep the relationship going. Tools that bring gifting and customer data together can turn a one-off visit into a returning one, whether that's a thank you email, loyalty points, or a discount for coming back.
BUILDING FOR WHAT'S NEXT Hospitality businesses don't need to wait for government help to find growth. The right technology can make everyday running of the business easier and open up new ways to win and keep customers. It also puts businesses in a stronger position for what's coming next, including AI, which is set to change how businesses operate and how customers find them. Independent hoteliers and restaurateurs who get their foundations right now will be better placed for that shift. Get the basics connected today, and this summer's momentum can carry through the rest of 2026 and beyond.
Restaurants’ At-Home Sales Flat in July as Consumers Head Out in Heatwaves
Britain’s top restaurant groups recorded fractional growth of 0.3% in delivery and takeaway sales in July, according to the latest NIQ Hospitality at Home Tracker.
stronger growth on a total basis. Adding in delivery or takeaway sales from new restaurants, or ones where deliveries have been added in the last year, groups’ sales rose by 9.3% year-on-year.
It is the Tracker’s lowest figure since February, and the first sub-inflation growth since April. Sales were softened by successive heatwaves in many parts of Britain in July, which led many consumers to step out of home to enjoy the sunshine.
July’s increase means at-home orders now account for nearly a fifth of all sales. Combined deliveries and takeaways generated 19.8% of spending with restaurants in July 2026, compared to 14.4% two years ago.
Continuing a long-term pattern, restaurants’ deliveries were substantially stronger than pick-up orders. Delivery sales rose by 4.0% from July 2025, having been partly boosted by demand from consumers watching games in the men’s football World Cup at home. However, revenue from takeaway and click-and-collect orders slipped by 8.1% year-on-year. Growth in these channels has now been negative for 16 months in a row. While combined like-for-like at-home sales are flat, the Tracker, powered by CGA intelligence, shows much
Karl Chessell, Director – Hospitality Operators and Food, EMEA at NIQ, said: “Strong topline growth in deliveries suggests positive trends for restaurants’ at-home sales. However, with takeaways sharply down, it’s clear that much of July’s extra revenue was generated by a combination of new delivery offers, higher menu prices and a short-term boost from the World Cup. Overall sector sales in 2026 have been flat at best, so there are also concerns that deliveries and takeaways are cannibalising restaurants’ more profitable eat-in trading. Real-terms growth in all these channels is likely to remain extremely difficult for the rest of the year.”
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.
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Inflation and Rising Energy Costs Squeeze Hospitality Businesses and Consumers, NTIA Warns UK Consumer Prices Index inflation jumped to 2.9% in July up from 2.6% the previous month. The rise was driven by a 13% increase in Ofgem’s energy price cap, placing intense cost pressures on the hospitality sector and squeezing consumer disposable income. Gas prices soared at the sharpest pace in almost four years, the Office for National Statistics (ONS) said, as energy costs surged after US-Israel war with Iran began, which has restricted global oil supplies. July’s reading is the highest since March but some price growth slowed. Food inflation, at 1.3%, is at its lowest rate for close to five years. NTIA CEO Michael Kill CEO said: “Today’s (August 19) inflation figures will be deeply concerning for businesses across the night time economy, particularly when energy costs have been a significant contributor to the increase. For hospitality and night time economy businesses, this creates pressure from both directions. Operators
continue to face substantial costs across energy, employment and business rates, while rising household bills further squeeze the disposable income that drives consumer spending. We must also recognise what sits behind the headline figure. The impact of energy costs on inflation reinforces the urgent need to create greater stability and affordability for both businesses and households. Government has made economic growth a central priority, but growth cannot be achieved without addressing the cumulative pressures facing businesses on the ground. Ahead of the Autumn Budget, we need a coordinated approach to energy costs, business rates and the wider cost of doing business, alongside measures that protect consumer confidence and disposable income. The night time economy is a vital part of the UK’s economic and cultural infrastructure. Businesses need the stability and confidence to invest, employ people and grow.”
Grand Reopening for Walkden Community Pub Popular community pub, The Vulcan Inn in Walkden, officially reopened on Saturday 15th August, following an investment of £170,000 from experienced licensees, Jo Mullineux, Gary Ingham and Admiral Taverns. Licensees Jo and Gary bring a wealth of knowledge and expertise to the pub. They have both been at the pub for over 20 years and live locally. Going forward the licensees are committed to creating a family friendly hub that brings people together and supports all aspects of community life. Jo Mullineux, licensee at the Vulcan Inn, commented: “I’m absolutely delighted with how the refurbishment came along – It’s been a complete transformation. Every detail has been carefully considered to ensure that the Vulcan Inn feels fresh and exciting, while still retaining the warmth and character that makes this place so special for the community. We have loved every moment in the pub so far and we would like to thank everyone, from our family and friends, our customers and of course the team at Admiral Taverns, for all their ongoing support. We look
forward to everything the future holds for this terrific community pub!” Going forward, the pub will be hosting a busy schedule of regular entertainment for the community to enjoy including regular live music on Saturday nights, hosting the local darts team on Monday evenings as well as a weekly quiz on a Tuesday evening. In addition, as part of their mission to give back to the local community, they will be hosting regular fundraising events/community initiatives for local charities in the future. Anthony Briggs, Business Development Manager at Admiral Taverns, added: “It has been an absolute pleasure working alongside Jo and Gary throughout this refurbishment journey. They had a clear vision for the pub, and seeing it take shape has been rewarding. We’re just finalising the last touches of the refurbishment and look forward to welcoming customers back when we reopen this weekend. On behalf of myself and everyone at Admiral Taverns, I wish Jo and Gary and the entire team at the Vulcan Inn the best of luck in the future.”
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The Psychology of a Great Hotel Stay: Why Environment, Service, and Design Matter By Giannina McAuley, Revenue Manager at DoubleTree Fallsview Resort & Spa (www.hilton.com) considered together. Warm colours under softer lighting may create a welcoming atmosphere, while the same colours under overly bright lighting can feel less comfortable. The study involved a relatively small and specific participant group, so its results should not be treated as a universal design formula. Its broader lesson is still useful: small visual decisions can affect how people respond emotionally to a space.
Guests may choose a hotel based on location, price or amenities, but their lasting impression is shaped by how the stay makes them feel. From the moment someone enters the lobby, they begin interpreting signals about comfort, safety, quality, and care. Lighting, sound, temperature, cleanliness, layout, and staff interactions all contribute to that judgement, often before the guest consciously considers them. After more than 20 years in hospitality, I have learned that a great stay develops through coordinated details. The strongest experiences help guests feel comfortable, welcomed and confident that their needs will be met.
Hotels should therefore evaluate whether lighting, colour, furnishings, signage and layout support the atmosphere they intend to create. Design should also reduce uncertainty through clear routes to reception, lifts, guestrooms and amenities.
GUESTS EXPERIENCE THE ENTIRE SENSORY ENVIRONMENT Visual appearance receives considerable attention, but guests also experience a hotel through sound, smell, touch and temperature.
THE LOBBY SETS THE EMOTIONAL TONE
A 2022 review of the multisensory hotel experience, published in Frontiers in Psychology, examined how sensory cues influence guests across different stages of their stay. It argues that hotels risk weakening the overall experience when they focus heavily on visual design while overlooking non-visual conditions.
The lobby is one of the first opportunities for a hotel to establish what the rest of the stay will feel like. Guests quickly notice whether reception is easy to locate, the space feels well maintained, and they can move through it without confusion.
The review points to noise, uncomfortable temperatures, and unpleasant smells as recurring sources of dissatisfaction. One analysis discussed in the paper found that three of the five most common hotel complaints involved temperature, noise or another sensory condition.
A 2023 study on visual comfort in hotel lobbies, published in PLOS ONE, used eye-tracking technology and 12 three-dimensional lobby models to examine how lighting, wall colour, decorative style and music influence comfort. The researchers found that lighting level, colour and decorative style had significant effects, while music did not meaningfully change participants’ visual comfort.
This helps explain why an attractive room can still feel disappointing. A beautiful view may lose its impact when outside noise interrupts sleep. Carefully selected furnishings cannot compensate for stale air or a temperature guests cannot control.
Normal lighting was rated as more comfortable than bright or dim lighting, and warm colours generally produced greater comfort than cool colours. The findings also suggest that environmental elements should be
The senses also interact. Lighting can influence perceived warmth, scent can affect impressions of cleanliness, and sound can change how calm or active a space feels. Sensory design works best when these elements reinforce one another and suit the intended purpose of the area. A lively bar and a quiet guestroom require different conditions. Each
should feel intentional without allowing one experience to interfere with the other.
SERVICE GIVES THE ENVIRONMENT MEANING Design establishes expectations, but employees bring the experience to life. Guests notice whether they are acknowledged promptly, given clear information, and treated with care. They also remember how employees respond when something goes wrong. A delayed room, maintenance issue or billing question does not have to define the stay. Calm communication, clear next steps and reliable follow-through can restore confidence. The physical environment may communicate quality, but service shows whether the hotel can deliver on that promise. The multisensory review also highlights the importance of memory. Guests are especially likely to remember the beginning of an experience, its strongest positive or negative moment and how it ends. A confusing arrival or lengthy check-in can therefore remain prominent even when much of the stay goes well. Hotels should consider which moments are most likely to remain with guests and design them carefully.
A GREAT STAY FEELS COORDINATED Guests experience the hotel as one connected journey. The website, arrival, lobby, guestroom, amenities, and employee interactions should create a consistent impression. Achieving that consistency requires collaboration between marketing, revenue management, operations and front-line teams. Each department sees different parts of the guest experience and can identify different sources of friction. A great hotel stay feels effortless because the work behind it is carefully coordinated. Environment, service and design shape how guests feel in the moment, what they remember afterwards and whether they choose to return.
More Than Half of Scots Are Cutting Back on Dining Out New research from The Knowledge Bank, Scotland Food & Drink’s insight hub, has found that more than half of Scots (58%) say they are cutting back on meals and drinks in hospitality venues.
are going out for food and drinks more during the day than before, driven partially by lunch deals and day-time promotions which make earlier dining more financially attractive. Survey respondents also cited safety and transport concerns, quieter venues, and working patterns as drivers towards earlier dining and out of home drinks.
The research found that 39% of Scots are eating out at least once every two weeks, and that fewer than a third (29%) of us are going out for drinks every fortnight. And fewer than half (47%) of Scots say that they go to a bar, pub or restaurant less than once a month – down from 52% in December 2025.
Carol Saunders, Head of Insight at The Knowledge Bank, said: “Pressures on the cost of living have been unrelenting for both Scottish consumers and businesses in recent years, and the impact for hospitality is laid bare in these latest findings.
Subdued out of home drinking and dining is being driven by financial pressures and health concerns, with declining alcohol sales and the rise of no- and low-alcohol alternatives. More than three quarters of respondents (79%) say the cost of living is one of the country’s biggest concerns, followed closely by 72% who cite high food prices as a concern. Inflation alongside domestic and global economic instability is contributing to an increase in Scots who describe themselves as ‘only just managing financially or going without essentials’ which rose from 13% to 17% between March and June this year. But there is also evidence that patterns of out-of-home drinking and dining are changing. One in 10 Scots
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. 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. However, equipment and cleaning processes are only part of the picture. The people behind the bar are critical 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 impor-
“The rising costs of producing food, strangled hospitality margins, and tightening of domestic budgets are all playing a role in changing consumer habits around dining out, and ultimately, suppressing economic growth. “Hospitality businesses and producers who supply them need to be conscious of their customers’ preferences and build products and services that meet those needs. Accessing critical, timely, and trustworthy insights through The Knowledge Bank is a valuable tool for businesses across the Scottish food and drink supply chain to adapt for a changing world.”
tance 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, waste-reduction expertise and staff training, operators can protect the quality of every pint while improving operational efficiency. 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. Call us on 01638 563237 or email info@avanisolutions.co.uk
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World Cup and Summer Heat Drive Strongest Month of 2026 for UK Pubs and Bars
The latter stages of the FIFA World Cup and prolonged hot weather combined to deliver one of the strongest trading months of 2026 for the UK On Trade, according to the latest Market Watch from The Oxford Partnership and Vianet’s BevMetrics.
Total draught volumes increased by 3.9% compared with July 2025, while average Rate of Sale rose by 5.2%, marking a significant improvement on the softer volume performance recorded during the first half of the year. The growth was achieved despite the number of operating venues falling from 100,436 to 98,795 over the past year. The remaining venues were considerably busier, with average occupancy increasing by 3.3 percentage points to 65.91%. Consumers also stayed for longer, with average dwell time rising by 12 minutes year on year to 154 minutes. Average spend per head reached £26.91, up 3.4%, with food spend increasing by 4.7% and drink spend rising by 2.4%. Alison Jordan, CEO of The Oxford Partnership, said: “July showed what the On Trade can achieve when major occasions and favourable weather come together. The World Cup gave consumers repeated reasons to visit pubs and bars, while the prolonged hot weather extended the opportunity across beer gardens, terraces and more spontaneous social occasions. What is particularly encouraging is that this translated into tangible commercial growth. Venues did not sim-
ply attract more people or keep them for longer; they converted that engagement into higher draught volumes, stronger Rate of Sale and increased spend. With fewer venues operating than a year ago, this reinforces the importance of compelling occasions and helping operators maximise the entire visit across both food and drink.”
Growth was widespread geographically. London led the market, with draught volumes up 8.2% compared with July 2025, followed by suburban locations at 4.6% and rural areas at 3.9%. City locations recorded growth of 1.1%. July has also improved the year-to-date outlook. Total draught volume is now just 0.4% behind last year, while Rate of Sale has moved into positive territory at 0.8%. Longer-term category trends are also showing signs of improvement. Total category Rate of Sale has edged into growth at 0.1% on a Moving Annual Total basis, led by Stout at 7.3%, World Lager at 4.9% and Cider at 3.9%. However, performance remains selective, with Core Lager and Premium 4% Lager both down 4.4%, Ale falling by 3.7% and Craft declining by 1.3%. With the World Cup now concluded, August will provide an important test of how much momentum can be retained through the school holidays, summer social occasions and continued warm-weather opportunities.
The Duke of York, Southwark Reopens Following Refurbishment Shepherd Neame’s traditional London pub, The Duke of York in Southwark, has firmly secured its place as a local landmark for loyal customers after reopening following a major refurbishment.
joining the Wellmans at one of their other Shepherd Neame pubs, the Grade II listed Cheshire Cheese, which was also refurbished at the beginning of last year.
The historic pub in Borough Road is now being run for Britain’s oldest brewer by experienced licensees Darren and Janet Wellman, who already run four other Shepherd Neame pubs in and around the capital.
They also run the Faversham-based brewer’s Spanish Galleon in Greenwich, The Princess of Prussia in Whitechapel and The White Swan in Aldgate.
Since taking it on in February the pair have overseen a full refurbishment of the historic building, which dates back to around 1800, carrying out a sympathetic restoration which emphasises the character and traditional features of the building.
Lorenzo said: “I have been in the business a long time, and it has been fantastic to come and work here, I am loving it. The Wellmans refurbish their pubs with classic décor that you don’t really find in a lot of pubs any more. They like to have that same, classic feel throughout, and it gives the pub a beautiful character.”
It has now reopened to customers with General Manager Lorenzo Nicoletti at the helm, who aims to bring the community together, and welcome loyal locals and new customers. Pub manager Lorenzo had worked in hospitality for a decade before
Image credit: Shepherd Neame
“The great thing about being at The Duke of York is that you get to meet lots of locals. It’s a very lively area. We want to build a little community – we want to make sure everyone is welcome here.”
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What the New NPPF Means for Pubs Across the UK By Paul Wakefield, partner in the legal planning team at law firm, Shakespeare Martineau (www.shma.co.uk) The new National Planning Policy Framework (NPPF) has been released, coming into force with immediate effect, with implications for pubs and the wider UK hospitality sector. The changes include increased protections for pubs from being turned into housing or offices under planning law. While the reforms make these conversions more difficult, they’re unlikely to be the silver bullet for the intense pressures that the sector has faced in recent years; changes to business rates, staffing expenses and post-pandemic societal shifts. However, the protections do signal a clear government focus in protecting the future of the hospitality sector, by balancing housebuilding progress with the retention of community facilities.
The new NPPF continues its recognition of the agent of change principle, in which established businesses, such as pubs, are protected from new, neighbouring developments. In these cases, the responsibility lies with the developer to mitigate impact and ensure existing community facilities won’t face restrictions due to issues such as noise complaints. This demonstrates the government’s focus on increasing protections for existing hospitality businesses, even as communities change and develop.
Policy HC6 in the updated NPPF introduces this focus on protecting facilities such as pubs, shops and essential services. Before planning permission is granted for a change of use of an existing pub, it must be proven as no longer commercially viable, with evidence that efforts to market the property as a pub have been unsuccessful for at least 12 months. Alternatively, the facility may be redeveloped if it will be replaced with equivalent or improved provision in a similar location. It’s also possible that, if there is enough alternative provision of the same service locally, the pub may be redeveloped as it would not significantly impact public access to community facilities.
Looking at the NPPF more broadly, changes to the planning system to hopefully fast-track more homes could have significant benefits for the hospitality sector. The government’s balanced focus on housing delivery and retention of community facilities is a positive signal for the sector’s future. Increased housing boosts local populations, and is likely to create more demand for community facilities like pubs. For businesses that may have been on the borderline of commercial viability, this could be the determining factor that saves them from permanent closure. Housing delivery and community facilities shouldn’t be seen as competing priorities, and the new NPPF recognises that they go hand-in-hand when redeveloping areas.
It’s important for the sector to know that the new NPPF doesn’t make it impossible to redevelop a pub. For owners who are facing significant financial pressure and looking for alternative options, there is a clear established process that needs to be followed first before planning permission for redevelopment can happen. It also provides increased protections to ensure adequate efforts are made to sustain the pub, before proceeding to closure and alternative uses.
The revised NPPF provides a stronger safety net for the sector through clearer tests for viability and alternative routes before closure, whilst continuing to ensure that facilities are protected from the impact of new, neighbouring developments. However, whether this will directly translate into reduced pub closures is yet to be seen and will depend on factors beyond planning policy itself, such as how the government will continue to balance housing progress with the protection of hospitality businesses through its wider political agenda.
However, it’s no secret that the sector has faced mounting pressure in recent years from both policy changes and societal shifts. The impact of the pandemic lingers, as remote and hybrid working patterns have become the new normal, meaning many pubs are struggling with reduced footfall. Alongside this, changes to business rates, employer National Insurance Contributions and operating costs have all meant pub owners are struggling to keep their doors open. The planning system cannot address these wider pressures. However, the new NPPF goes as far as it can by influencing how easy it is for a pub to be converted for alternative uses, protecting these facilities as a result.
Marston’s Signs British Dyslexia Association Pledge to Build Accessibility into Everyday Working Life Marston’s has signed the British Dyslexia Association workplace pledge, making a public commitment to building accessibility into how it communicates, trains and supports colleagues across the business. With around 10% of the UK population affected by dyslexia, Marston’s commits to providing a clearer framework for reasonable adjustments, guidance and practical support, helping team members access the information, training and resources they need with greater confidence. The move coincides with the launch of Marston’s DNA project, the business’ internal career pathway programme, and forms part of the company’s wider equality, diversity and inclusion work. It is also strongly aligned with Marston’s ‘Come As You Are’ ethos, which encourages an authentically diverse and inclusive workforce where team members feel supported, confident and able to progress.
duced learning content, colleague communications and support resources. Alex Kelly, Learning Design Specialist at Marston’s, said: “Accessibility was the starting point for this work. The objective was simple: make it easier for colleagues to access learning, understand what is expected of them and feel confident progressing their careers. Signing the British Dyslexia Association workplace pledge gives us a clear framework to turn that objective into a more consistent everyday experience across Marston’s.”
Jane Murray, Director of Learning, Leadership and Inclusion at Marston’s, said: “Signing the British Dyslexia Association workplace pledge is an important step because inclusion has to be felt in the everyday experience of our teams. Around 10% of the population are Picture Credit: Marstons affected by dyslexia, so if we want every colleague to feel supported, For a local pub business like Marston’s, with teams across the UK, respected and able to do their best work, accessibility must be built into how we communicate, train and accessibility has a direct impact on everyone’s day-to-day working life. Clearer learning materials can help lead. team members build confidence, complete training, understand expectations and take the next step in their career. Marston’s has identified this as especially important in a fast-moving hospitality environment, where “Accounting for dyslexia removes unintentional barriers to learning, providing clearer language and a betpeople need information that is easy to read, easy to apply and easy to come back to. ter structure that benefits every learner, not just those with dyslexia. Our aim is that all new materials produced centrally will be clearer and easier to access from the start, so more colleagues can engage with As part of the pledge, Marston’s will embed British Dyslexia Association principles across its centrally prothem confidently, progress in their roles and feel that Marston’s is a place where they can belong.” 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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Hospitality Insolvencies Ease – But Challenges Remain The number of hospitality businesses entering insolvency eased slightly in the first half of 2026, yet remained historically high, reflecting challenging trading conditions for the industry. Some 1,602 accommodation and food service companies, including hotels, restaurants and pubs, closed in the six months to June 2026, down 6.1% from 1,706 for the first half of 2025, according to government data. Q2, however, saw a 10.2% increase over Q1, with 840 companies in trouble. Offering little cheer, the number of monthly hospitality insolvencies has remained consistently over 260 so far this year. The Buchler Phillips Hospitality Index of insolvencies, which has tracked monthly figures since January 2014, rose from 180.6 in March to 199.0 in June. It peaked in August 2023 at 273.4 with a spike in the sector’s business closures. There were several high profile casualties in Q2. MeatLiquor entered administration and was sold in a prepack to a vehicle backed by Nabil Mankarious in early June. Leon’s restructuring carried through Q2 and it for-
mally emerged from administration and a Company Voluntary Arrangement VA in May having closed 28 of its 71 locations, leaving a much smaller estate. Revolution Bars continued closure activity, while Restaurant 104, Richard Wilkins’s Michelin-listed Notting Hill restaurant, shut at the end of April after seven years. Jo Milner, Managing Director of the leading turnaround and restructuring firm, said: “There may be some easing in the headline insolvency figures, but there is precious little breathing space for hospitality businesses. Margins remain wafer-thin, consumers are still watching what they spend and higher employment and operating costs continue to bite. Hospitality remains near the top of the insolvency league table, and for many otherwise viable businesses there simply isn’t much left in reserve when something goes wrong.” Pressure intensified from 1 April, when the National Living Wage rose 4.1% to £12.71 an hour and the rate for 18- to 20-year-olds jumped 8.5% to £10.85. UKHospitality estimates the wage increases alone will add £1.4bn to the sector’s annual costs. Businesses are also contending with the 2026 business rates revaluation and a new rates regime, alongside continuing pressure from energy and other operating costs.
CAMRA Champions Pub Saving Campaigners Nominations are now open for CAMRA’s Pub Saving Award, which recognises and celebrates the efforts of groups who have who have come together to campaign for their local pub, saving it from demolition or conversion to another use. The Pub Saving Award is more important than ever following the threeyear anniversary of the unlawful demolition of the iconic wonky pub, the Crooked House in Himley, South Staffordshire. The competition thrusts pub-saving campaigns into the national spotlight, inspiring others to investigate community ownership for their own local. CAMRA is fully supportive of this model and is keen to assist communities interested in going down this road. Pub Saving Award Coordinator, Paul Ainsworth, said: “The return of the Pub Saving Award coincides with the grim third-year anniversary of the tragic fire and complete demolition of the Crooked House, which shocked the nation. It is bitterly disappointing that we are still waiting for justice. “The Crooked House saga unveiled a wider scandal of potentially unlawful pub conversions and demoli-
tions across the UK, and we continue to demand tighter, stronger planning policies and a requirement in law to rebuild pubs brick-by-brick. “Instead of recognising their essential contributions to local economies and the wellbeing benefits pubs provide, the UK Government has the audacity to try and water down planning protections in England, which would make it easier for greedy developers to convert pubs into houses, shops or takeaways – or to demolish them entirely. “The industry needs meaningful support, including better planning protections in each nation of the UK, or we risk losing thousands more pubs. “When a local closes its doors, it is incredibly difficult to open them again, which is why these community champions and selfless volunteers, who dedicate years to save much-loved pubs, deserve to be applauded.” Nominations close 12 November 2026. The nomination form and eligibility criteria is on the CAMRA’s website here.
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Issue 330
Hospitality Sector Faces Selective Consumer Spending Despite Strong Summer Conditions Pubs and bars experienced an unexpected decline in July, while casual dining, fine dining and hotels proved more resilient amid increasingly selective consumer spending.
maintain productivity. Compared with July 2025, revenue increased 0.78%, while labour hours were down 3.81%.
Favourable summer trading conditions failed to deliver broad-based growth across the UK hospitality sector in July, with consumer spending becoming increasingly fragmented despite warm weather, peak tourism, school holidays and major sporting and cultural events.
Central London recorded particularly strong annual growth, with revenue increasing 6.91%, supported by international tourism and corporate activity. Premium restaurants continue to benefit from customers prepared to spend on celebrations, business entertaining and destination experiences. However, consumers appear increasingly willing to spend more on individual visits while reducing the frequency of dining occasions.
The latest hospitality index from Morre Kingston Smith (MKS) from show a marked divergence between hospitality subsectors. Casual dining recorded its strongest performance of the summer, hotels continued to benefit from leisure and business travel, and fine dining remained comparatively resilient. Pubs and bars, however, produced one of the month’s most unexpected results, with revenue falling despite a combination of conditions that would traditionally be expected to support strong trading. The figures suggest consumers continue to spend on hospitality, but are becoming more selective about where and when they spend, with experience-led occasions, tourism, family outings and destination dining proving important sources of demand. At the same time, more routine discretionary spending appears to remain under pressure as households balance leisure expenditure against continuing living-cost pressures.
CASUAL DINING BENEFITS FROM SUMMER ACTIVITY
The July figures therefore suggest that fine dining remains resilient, but that the exceptional growth experienced by parts of the premium market may be beginning to normalise.
HOTELS MAINTAIN STRONG MOMENTUM Hotels continued to produce some of the strongest results across the hospitality sector. Hotel data for June – reported one month behind the restaurant figures because of an industry reporting lag – showed revenue increasing 13.53% compared with May, while labour hours rose by 4.13%. Performance was supported by leisure travel, corporate demand and domestic tourism. West London recorded particularly strong growth, with revenue increasing 19.55% month on month, helped by its proximity to Heathrow and continued international visitor demand.
Casual dining recorded a 3.25% increase in revenue during July, while labour hours rose by 1.94%.
The annual picture was more subdued, however, with revenue 0.46% below June 2025, although labour hours were also down 2.96%.
Warmer weather, Wimbledon, BST Hyde Park events and the beginning of the school summer holidays helped generate additional footfall, supporting family outings, tourism and destination dining.
Outside London, annual revenue growth of 3.91% highlighted the continuing importance of domestic tourism and regional leisure travel.
West London was particularly strong, recording an 8.14% month-on-month increase in revenue.
PRODUCTIVITY GAINS RAISE WORKFORCE QUESTIONS
July also coincided with the Government’s temporary reduction in VAT from 20% to 5% on qualifying children’s meals. While it remains too early to determine the precise effect of the measure, the reduction may have provided an additional incentive for family dining during the school holidays.
Alongside the varying sales performances, productivity continues to be a major theme across hospitality.
Despite the positive monthly performance, the longer-term picture remains challenging. Revenue was 11.15% lower than in July 2025, while labour hours fell by 7.96%, highlighting the continuing pressure on the sector.
PUBS AND BARS FAIL TO CAPITALISE ON FAVOURABLE CONDITIONS
Operators are generating revenue with relatively tightly controlled labour deployment, helping businesses manage margins in the face of rising employment costs. However, sustained productivity improvements also raise questions about employee wellbeing and workforce sustainability.
Revenue declined by 0.77% during the month, while labour hours increased by 1.65%.
Lean staffing models can place additional pressure on employees to maintain service standards, potentially increasing workload intensity, fatigue and burnout risks while reducing opportunities for coaching and development.
The result came despite warm weather, longer evenings, tourism activity, a busy summer events calendar and the FIFA World Cup – all factors that would traditionally be expected to generate increased pub footfall.
Managers are consequently facing an increasingly complex balancing act between controlling costs, maintaining compliance, supporting employee wellbeing and delivering the customer experience expected by guests.
The figures suggest that changing leisure habits may be affecting the ability of pubs to convert major events and favourable weather into sustained sales growth.
With higher labour costs, employment reform, Day One rights and changing workforce expectations adding to operational pressures, workforce planning and employee experience are likely to remain increasingly important management priorities.
The performance of pubs and bars emerged as one of the key stories of July.
While individual World Cup fixtures may have generated strong trading spikes, these did not translate into broader monthly growth across the sector.
CONSUMER BEHAVIOUR BECOMING INCREASINGLY SELECTIVE
Central London provided an exception, with revenue rising 7.35% month on month, supported by international visitors, events and concentrated tourist activity.
The July figures indicate that favourable external conditions alone can no longer be relied upon to deliver widespread hospitality growth.
The World Cup’s North American hosting format may also have limited its impact on UK pubs. A number of fixtures were played late in the evening or during the early hours of the morning for UK audiences, placing some matches outside traditional pub trading hours.
Warm weather, the World Cup, peak tourism and the school holidays might historically have been expected to produce a broad uplift across the sector. Instead, performance varied significantly according to market segment, location and customer proposition.
Combined with increasingly fragmented consumer spending across holidays, festivals, concerts and other experiences, this may help explain why the tournament failed to generate the uplift that operators might traditionally have expected.
Consumers are still spending, but appear to be prioritising experiences, occasions and perceived value. For hospitality businesses, understanding where demand is moving and aligning staffing, service delivery and customer experience accordingly is therefore becoming increasingly important.
Despite the weak monthly result, the annual comparison remained marginally positive, with pub and bar revenue up 0.70% and labour hours increasing 0.16%.
The strongest operators are likely to be those able to combine productivity improvements with investment in workforce resilience, management capability and a clear understanding of changing customer behaviour.
FINE DINING REMAINS COMPARATIVELY RESILIENT
The July results underline the resilience of the hospitality industry, but also point to a more challenging trading environment in which demand is present but increasingly selective, fragmented and difficult to predict.
Fine dining continued to outperform many parts of the wider restaurant market, although growth showed signs of moderating. Revenue fell by just 0.17% month on month in July, while labour hours declined by 0.42%, helping operators
of your business.
For pubs, restaurants, bars and hotels, the challenge will be to capture that demand while maintaining productivity without compromising employee wellbeing, service quality or the customer experience.
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Cider Sales Flourish, But Wine and Spirits Struggle as Temperatures Soar Average sales in managed venues in the week to Saturday 1 August dropped by 2.1% from the same week in 2025, and by 0.9% in the next seven days to Saturday 8 August. It follows a 1.6% dip over the last full week in July. While pubs and bars usually fill up during warm weather, recent heatwaves have been too much for some people to venture out. The modest drops in sales may also reflect reduced footfall after a period of sustained growth during the football World Cup. The Tracker, powered by CGA intelligence, reveals a much better fortnight for cider than any other major category. Cider sales rose year-on-year by 5.2% and 6.9% over the two weeks to 1 and 8 August, as drinkers sought cold refreshment in the hot weather. Some of these sales came at the expense of other segments including beer, where sales fell by 3.2% and 2.0%. Hardest hit of all were the spirits and wine categories, which both recorded double-digit declines over the fortnight. Wine sales (down 10.9% and 10.5%) struggled as many consumers chose drink-led rather than food-led occasions in the heat. Spirits (down 16.0% and 14.5%) recorded their
toughest fortnight for some time as drinkers turned to longer serves. While the latest two-week trading period was negative, the Daily Drinks Tracker showed there were bursts of growth when the weather was conducive to drinking out. They included Tuesday 28 July, when sales jumped 11.7% year-on-year; and Monday 3 August, when Scotland’s Bank Holiday contributed to a 14.6% increase. Rachel Weller, NIQ’s commercial lead, UK & Ireland, said: “After a successful World Cup for pubs, bars and suppliers, it’s not surprising to see a hangover in sales in late July and early August. Some of the football fans who spent freely during England’s long run through the tournament are now retrenching their spending. Meanwhile the dry and hot weather has been something of a double-edged sword for the On-Premise, bringing many consumers out on comfortably warm days, but keeping others away when the temperatures get too much. With another heatwave now here and signs of increased staycations this year, operators and suppliers will be hoping to secure holiday spending over the second half of August.”
Europe Captures One-Third of Global Leisure Travel Spending As millions of travellers head abroad during the peak summer holiday season, Europe has reinforced its position as the world’s leading leisure travel destination, capturing one-third of all global leisure travel spending in 2025, according to new 2026 EIR data from the World Travel & Tourism Council (WTTC), sponsored by Chase Travel, Lead Research Partner. The latest figures show that global leisure travel spending reached $6.15TN in 2025, up 3.5% year-on-year and accounting for 80.5% of total global travel expenditure. Of this, Europe attracted $2TN, equivalent to $1 in every $3 spent worldwide on leisure travel, highlighting the region’s enduring appeal as travellers embark on this year’s summer holidays. Southern European destinations continue to be at the heart of this success. France, Spain, Italy and Türkiye remain among the most sought-after summer destinations globally, benefiting from strong international demand, diverse source markets, world-class tourism offerings and robust connectivity. As Europe experiences another busy summer season, the region’s tourism performance reflects not only strong seasonal demand but also its longer-term competitiveness. Leisure spending growth remained resilient across key destinations in 2025, with France expanding by 3.6%, Spain by 2.6% and Italy by 2.2%. Looking ahead, Europe’s growth momentum is expected to continue beyond the summer months and into 2026, when the region is forecast to expand by 3.7%, outpacing the global average of 3.1%.
Italy is projected to lead this next phase of growth with a 4.7% increase in leisure spending, followed by Spain (+4.3%), Türkiye (+4.1%) and France (+2.6%), reinforcing Southern Europe’s position as a powerhouse of global tourism demand. This sustained growth is also being supported by evolving global travel patterns, with Southern European destinations increasingly benefiting from demand redirected from other regions, further strengthening their competitive positioning. Gloria Guevara, WTTC President & CEO, said: “With summer travel at its peak, Europe continues to set the pace for global leisure tourism, capturing one-third of all spending worldwide and demonstrating the strength, diversity and resilience of its tourism sector. Southern Europe remains the engine of this growth. Destinations such as Spain, Italy, France and Türkiye continue to attract strong international demand thanks to their unique visitor experiences, excellent connectivity and competitive tourism offerings. With millions of travellers currently holidaying across the continent, it is essential that destinations continue investing in infrastructure, connectivity and sustainable tourism management to support future growth and maintain their global competitiveness. The outlook for 2026 shows Europe is well positioned to continue leading global Travel & Tourism.”
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Issue 330
The 12 Christmas Days Hospitality Can't Afford to Lose Christmas is undoubtedly one of the most lucrative seasons for the hospitality sector, as friends, families and colleagues head to restaurants, pubs and hotels to enjoy the festive season. According to an NIQ RSM Hospitality Business Tracker managed hospitality groups achieved 2.9% like-for-like growth in December 2025. To capitalise on this major revenue generation opportunity, many hospitality operators will encourage group bookings and pre-orders from guests to streamline operations. However, the process of managing this for many operators is fraught with manual, administrative friction. This erodes productivity, customer service and revenue. Christmas doesn't create new operational problems for hospitality operators. It exposes the ones they already have. Patrick Clover, Founder and CEO of Stampede, explains how fixing this process reduces the chaos often experienced in the run up to peak season. With benefits experienced across front of house (FOH), back of house and by customers.
THE PROBLEM WITH THE CURRENT CUSTOMER JOURNEY Take a restaurant booking for a party of 15 in August. The party organiser calls the venue to discuss dates, menus and deposits. The restaurant then sends back a menu in either PDF or spreadsheet format. On the surface this approach seems sensible. However, there are hidden costs to this approach. Weeks of back and forth over both phone and email follow. Last minute changes to orders, dietary restrictions, accessibility arrangements and special requests are all dealt with in an email chain and spreadsheets. There is often no reliable way to tell which version of the spreadsheet is the correct one, or whether a manager’s note or if the guest’s note should take precedence. Now consider this scenario over the Christmas holidays. A manager in charge of eight sites could potentially have hundreds of live group booking threads in their inbox. It’s not just administrative confusion that this method can cause. There are knock on effects to having a manual approach to group bookings. When numbers firm up late, the kitchen orders produce, ingredients and so on based on estimates rather than facts, resulting in either food waste, or a shortfall on a busy night. Manual handling of allergens or dietary restrictions information could result in risks that no operator wants to take on either. Relying on one manager’s email inbox is a bottleneck. It delays replies, costing a venue lucrative bookings: because that party booked with the venue that wrote back. On the day of the booking there are also additional manual steps that require FOH staff to arrive early and key in orders, notes and allergens by hand. That’s a lot of moving parts all prone to errors and mistakes.
IMPROVING PRODUCTIVITY WITH GUEST ENGAGEMENT Venues can introduce organisational clarity, accuracy and productivity enhancements into their businesses with an all-in-one guest engagement platform. From there they can manage pre-bookings and payments from
guests within one system. With this kind of system, our busy eight-site manager now has one place to view all enquiries, and the deposit and details associated with each one. Another benefit of this kind of approach is that each guest picks their own meal from a shared link and adds their own dietary requirements, access needs and special requests. This is then saved straight to the parent booking as they go, so the manager watches the numbers come through in real time instead of chasing them. Additionally, because the PoS is part of the same platform the pre-orders are already on the tab before the evening staff arrive. Nobody needs to come in an hour early to key in 15 covers by hand, and then again for the three other parties booked that night. This means that there are fewer chances for mistakes to be made. What the kitchen orders and produces is what the guests submitted. That's hours back per site every week in December, spent with the guests instead of the screen.
THE TIME WON BACK Anecdotally, this approach could give restaurants, pubs and bars around 2-3 hours back per day. This equates to around 8-12 business days across a daily, packed-out venue throughout December. Aside from potential time back, storing event information in one platform – accessible by laptops, tablets and smartphones – shows everyone the same necessary information to serve guests efficiently. FOH teams can prepare tables in advance and seat guests promptly. Teams spend less time checking orders and have more visibility of guest information, including dietary requirements (e.g. allergens). They can plan for wheelchair access and highchairs/booster seats. Having this information in advance enables management teams to plan resourcing better too, during a season when restaurants rely on more temporary staff. Further, access to this information in advance allows the kitchen to order stock more accurately for the day ahead, minimising food waste. And, on the day, kitchens can manage their food orders and production more efficiently too, based on event requirements and what is actually taking place in the venue that day.
REDUCING THE END-OF-SHIFT BURDEN The administrative burden doesn’t end for operators when guests leave their event. While event deposits are often managed through one system for many restaurants and bars, food and drink orders might be recorded in the POS, and final card payments might be processed elsewhere. The standard problem operators confront at the end of the night is that every transaction needs to be manually reconciled before tills are closed out. At the end of a busy shift, this adds pressure to get it right. By connecting guest engagement, payments and POS into one workflow, the process of reconciliation can be joined up and streamlined. This reduces unnecessary duplicate administration and avoids potential discrepancies, and allows teams to complete end-of-day reconciliation faster and more accurately.
CONCLUSION Every Christmas event/booking and pre-order likely generates administration long before it generates revenue. And, in the run up to, and during Christmas, operators are often short on time and spend valuable resources on managing bookings, instead of improving processes that give them time back to dedicate to welcoming and serving guests well. In a time when the hospitality industry is under increasing pressure, it is vital for restaurants, pubs and bars to establish how they can improve productivity and operations for maximum revenue and profits to be achieved. After all, Christmas revenue is inevitable – but the question is, how much of that revenue are restaurants willing to give way to under-performing processes?
Bidfood Serves Up Its Biggest Festive Deals Programme In A Decade To Help Customers Plan Ahead For Christmas Bidfood is helping customers get ahead of the festive rush with the launch of its biggest Christmas deals programme in ten years, offering more than 400 seasonal deals to support menu planning, cost control and festive trading.
By encouraging earlier planning and pre-ordering, the campaign helps customers secure key festive products, manage costs more confidently and reduce the last-minute pressure that can come with the Christmas rush.
At the heart of the campaign is an expanded Christmas pre-order range, which has grown from 100 to 150 products, giving operators even more choice when planning their festive menus.
Katie Sillars, Head of Commercial Growth Initiatives at Bidfood said:
Customers who pre-order selected seasonal favourites can also benefit from a further 10% discount against standard Christmas deal prices. Building on the success of Bidfood’s 2025 Christmas pre-order, which saved customers just under £230,000 in total, this year’s 2026 pre-order offer is set to be bigger and better than ever. From festive favourites to value-led seasonal lines, the programme has been designed to give operators the tools to plan earlier, build appealing Christmas menus and make confident purchasing decisions during one of the busiest trading periods of the year.
“Christmas is a huge opportunity for our customers, but we know it can also be one of the most demanding times of the year. That’s why we’ve built a campaign that makes festive planning easier, more flexible and more cost-conscious. “With more than 400 festive deals and a bigger pre-order range than ever before, customers have more choice, more value and more ways to get ahead before the season gets into full swing. “It’s all about helping operators feel prepared, protect their margins and deliver festive menus their customers will love.” Find out more by visiting https://view.bidfood.co.uk/christmas/bidfood-christmas-deals-2026/
FOR ALL THE LATEST NEWS FROM THE HOSPITALITY SECTOR VISIT WWW.CATERERLICENSEE.COM
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Issue 330
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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Issue 330
Food Fraud Costs UK Economy Up to £2 Billion A Year, New Study Finds Food fraud is costing the UK economy up to £2 billion every year, according to the first study to calculate its full economic impact. The research, from the University of Portsmouth, estimates that food fraud costs between £400 million and £2 billion annually, making it one of the country’s most expensive forms of economic crime.
Unlike many other forms of fraud, the researchers suggest food fraud remains comparatively uncommon because of the extensive checks built into the UK’s food supply chains. They say that collaboration between regulators, manufacturers, retailers and certification bodies has created multiple layers of quality assurance that make it much harder for rogue traders to operate.
The study examines offences including food substitution, false labelling and document fraud, where products are deliberately misrepresented for financial gain.
Professor Lisa Jack , School of Accounting, Economics and Finance at the University of Portsmouth, said: “One of the most encouraging findings from this research is that the UK’s food industry has developed systems that make fraud significantly more difficult than in many other sectors.
Published in the Journal of Economic Criminology the research introduces a new way of measuring the cost of food fraud by looking at entire criminal operations rather than individual incidents. It also captures the wider impact on the legitimate food industry, including the loss of sales when fraudulent products displace genuine ones. The researchers found that around three-quarters of the total economic cost comes from the direct replacement of legitimate products with fraudulent alternatives, such as the marketing of smoked salmon as Scottish despite being sourced in Norway. Although consumers may never realise they have been deceived, the consequences can include financial losses for businesses, damage to confidence in food supply chains and, in some cases, serious risks to public health for example fake spirits that contain industrial chemicals. Dr David Shepherd, from the School of Criminology and Criminal Justice at the University of Portsmouth, said: “Food fraud is often perceived as a niche issue, but our findings show it has a substantial economic impact on the UK. It is not just about consumers paying for something that is not what it claims to be. It undermines honest businesses, distorts markets and, in the most serious cases, puts people’s health at risk. “By measuring the full economic cost, we can better understand the scale of the problem and make stronger evidence-based decisions about where enforcement and prevention efforts should be focused.”
Businesses, regulators and assurance schemes work together to create barriers that prevent fraudulent products entering legitimate markets. “However, this is not a reason for complacency. Continued investment in prevention and enforcement is essential if we are to maintain public confidence in the food we buy and protect businesses that play by the rules.” The study also suggests that investing in food fraud investigations could generate significant economic benefits. Based on the cases analysed, the researchers estimate that prosecutions may deliver a return on investment of more than 400 per cent, indicating that stronger enforcement could pay for itself while reducing harm across the food system. The findings provide policymakers with the first evidence-based estimate of the true cost of food fraud in the UK and offer a framework that can be refined as better data become available. The researchers hope this will help governments and industry target resources more effectively and strengthen the resilience of food supply chains against organised criminal activity.
Applications to Run Pubs with Greene King hit Record High Greene King Pub Partners, the leased, tenanted and franchise business of Greene King, has reported record applications from prospective pub operators and a strong start to the year. During the first six months of 2026, the business received 1,449 applications – a 26% increase compared with the same period in 2025 and a record number of applications.
record numbers of people wanting to run their own pubs in partnership with Greene King – demonstrating continued appeal and trust in the partnership pub model. “Running a pub is an incredibly rewarding opportunity, especially for those looking to build their own business whilst also playing a vital role in their community. We’re fully committed to giving our partners the support, investment and expertise they need to succeed, so they can thrive in their local communities.”
With occupancy rates at 97% and an average tenure of over eight years, only a handful of Greene King pubs are on the market to run at one time, with 26 applications for each pub available to let in H1. The majority of Greene King’s pubs available during the period were in Cambridgeshire, Suffolk and Oxfordshire. However, further Greene King data shows that demand is widespread across the country, with almost a quarter (23%) of applicants looking for opportunities in London and the South East and a further 22% seeking pubs in the North West and Yorkshire. More than 10% expressed interested in Wales and the South West. The data also highlights the different kind of sites prospective pub operators are looking for. Almost one in five (20%) want to run pubs exclusively in towns and city centres, while 14% are interested only in rural or coastal locations.
Greene King continues to be recognised as a leader in the industry. The Pubs Code Adjudicator’s 2026 Annual Tied Pub Tenant Survey saw 71% overall satisfaction from Greene King Pub Partners compared to a 56% average across the six biggest partnership pub companies. Similarly, Greene King came joint first in the pub industry’s Licensee Index with 75% overall satisfaction, compared to a 68% average across the six biggest partnership pub companies.
Jay Simpson, who runs The Two Poplars in Wokingham in partnership with Greene King Pub Partners, said: “Almost a year ago to the day, I took the leap of faith and opened my very own pub in partnership with The figures also demonstrate the continued appeal of the partnership pub model. 52% of applicants applied Greene King. Looking back, it’s been one of the best decisions I’ve ever made. to run their first pub, highlighting the demand for opportunities that combine entrepreneurial freedom with “There’s nothing more rewarding than being your own boss, getting to know your regulars and seeing the the backing of an established pub company and brewer. Greene King Pub Partners enables publicans to run difference you can make serving your local community. their own pub businesses with dedicated operational support, investment and industry expertise. “It’s hard work, don’t get me wrong, but seeing your own business succeed, your staff develop and most So far this year, Greene King Pub Partners has spent half a million pounds supporting its publicans with importantly customers smiling and enjoying themselves at your pub makes it all worthwhile. marketing for key events like the World Cup, Six Nations and St Patrick’s Day. The business is also continu“Being voted Wokingham Pub of the Year earlier this summer was a real pinch me moment – as was hosting its dedicated investment programme in its partnership pubs and has spent almost £10 million on ing fans to watch the Three Lions! upgrades and refurbishments in the first half of the year, including full pub refits, major garden investments and extensions. A further £17 million in investment is planned before the end of the year. “For anyone else thinking about running their own pub, my advice would be simple: go for it! I only wish Dan Robinson, Managing Director of Greene King Pub Partners, said: “It’s incredibly encouraging to see
I’d done it sooner.”
Bidfood Recognised As Only Wholesaler To Achieve Perfect Marks in RSPO’s Shared Responsibility Scorecard Bidfood has achieved a perfect score in the Roundtable on Sustainable Palm Oil's (RSPO) Shared Responsibility Scorecard for its own-brand products, placing the foodservice wholesaler among just eight retailers globally to receive top marks. RSPO’s annual scorecard assesses organisations across a wide range of sustainability topics, including palm oil, sustainability reports, water and waste management, carbon data, health and safety, HR policies and support for smallholders. Achieving a score of 10 out of 10 reflects a collaborative effort across Bidfood’s Sustainability, Technical, and Supply Chain teams, as well as its sister manufacturing brands, Yarde Farm and Northern Bloc. Bidfood is also making significant progress with its CarbonCloud project, which will enable the foodservice provider to gain a greater understanding of the carbon footprint data across its range. This will support its net-zero ambitions to reduce Scope 1 and 3 emissions by at least 90% by 2045
and Scope 2 by 100% by 2040. Bidfood’s CarbonCloud project will also further enhance collaborative supplier relationships and inform customers, so they can make more informed decisions around the products they buy. Julie Owst, Head of Sustainability at Bidfood, said: "It’s an honour to be recognised by a world-renowned organisation committed to transforming the palm oil industry. “This recognition demonstrates the importance of working collaboratively across our business and supply chain to drive meaningful progress on sustainability. “While we're proud to have achieved a perfect score, we do not want to become complacent. There’s still a lot of work to do, and we will remain focused on building on this success, working together to reduce carbon emissions, water usage and food waste and be a positive force for change.”
Issue 330
CLH DIGITAL
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Pubs To Gain Extra Planning Protection From Conversion, Rayner Set To Announce All pubs in England are to be given fresh protection against being converted into housing or offices, under planning reforms due to be unveiled by Housing Secretary Angela Rayner this week.
where communities mark both celebration and loss, and said it was wrong that inadequate safeguards had allowed so many to close without a proper challenge.
The changes form part of a revised National Planning Policy Framework, which ministers say is intended to further streamline the planning system in support of the government’s target of delivering 1.5 million new homes over the course of this Parliament.
She said the new rules would force developers to demonstrate that every avenue to keep a pub open had been explored before demolition could even be considered, adding that the drive to build new homes should not come “at the cost of the pubs we love.”
Ministers had originally been consulting on protections that would apply only to the last remaining pub in a The move follows sustained campaigning from CAMRA, which had previously cautioned that restricting progiven area, shielding it from being lost to residential or commercial redevelopment. However, hospitality groups tection to only the last pub standing in an area could put “thousands of viable pubs across England” at risk. warned that such a narrow approach risked leaving thousands of other viable pubs exposed to closure and The campaign group has argued that meaningful planning protection needs to apply broadly, giving communiconversion. ties the ability to fight to save a valued local pub even where other pubs remain nearby, rather than only in In response, the government has confirmed the protection will now extend to any pub facing the prospect of cases where a closure would leave an area without any pub at all. change of use, not just those classed as the sole surviving pub in their community. Michael Kill, CEO of the Night Time Industries Association said: “We welcome the Government’s move to Rising closures behind the move strengthen protections for 30,000 pubs. These businesses are vital cultural and community assets and absolutely deserve to be protected. The reform comes amid continued concern over the pace of pub closures across England. Figures from the Campaign for Real Ale (CAMRA) show that 794 pubs have shut their doors so far this year, with 82 of those “But pubs do not exist in isolation. They are part of a much broader hospitality and night time economy either demolished or converted to alternative uses. ecosystem of around 90,000 businesses. Operators across the pub and restaurant sector have pointed to a combination of pressures behind the closures, including higher employer National Insurance contributions, the increase in the minimum wage, elevated food costs, and the ongoing burden of business rates. Under the strengthened framework, developers seeking to convert or demolish a pub will need to demonstrate that there is no realistic prospect of the site continuing to operate as a pub. This is expected to include evidence that the property has been actively marketed for sale as a going concern for a minimum of 12 months. Local authorities will also be required to weigh up the wider social value of a pub when assessing planning applications, including its role as a community gathering space, before granting permission for it to be lost.
“That leaves approximately 60,000 businesses, including nightclubs, grassroots music venues, bars, restaurants and other night time economy operators, asking a very simple question: what about us? “These businesses face many of the same pressures and, understandably, increasingly feel unheard and set aside by Government policy. “Nightclubs alone have seen a 36% contraction in the market. This is not because people have suddenly stopped wanting to go out, dance, socialise or experience live music. The cost of day to day living has fundamentally impacted people’s ability to afford those experiences. “Protecting 30,000 pubs is absolutely the right thing to do. But Government must now recognise and protect the other 60,000 businesses that make up this vital economic and cultural ecosystem.”
Announcing the change, Rayner said pubs hold a distinctive place in national life, describing them as spaces
Independent Brewers Call For Deposit Scheme To Be Delayed Representatives of the UK’s independent breweries have called for the implementation of a major recycling scheme to be delayed for at least a year after a shocking lack of details leave them unprepared. Deposit Return Schemes (DRS) are scheduled to be introduced in October 2027 in only 13 months’ time. However, producers, especially small producers, need 18-24 months from when meaningful decisions are made to successfully implement the scheme. In a letter to ministers, the Society of Independent Brewers and Associates (SIBA) which represents around 700 small independent breweries, said that we now face a “Scottish style meltdown of DRS” because of Wales’s failure to appoint an administrator or provide guidance on how their separate glass scheme would operate. The new DRS is supposed to be organised by a Deposit Management Organisation (DMO) but the Welsh Government has failed to make a decision after previously rejecting the one application it received. They also plan to include glass while the rest of the UK is focusing on cans and plastic bottles. However, no clarity has been provided on how the glass scheme will work and interact with the separate Extended
Producer Responsibility (EPR) scheme. This could result in small breweries being doubled taxed in Wales. The Scottish DRS collapsed in 2023 when it tried to implement a scheme with a different scope and timetable than the rest of the UK. “It feels like déjà vu on the Deposit Return Schemes, where a lack of clarity and different rules across the UK doomed the scheme in Scotland before it could even launch,” said Andy Slee, Chief Executive of the Society of Independent Brewers and Associates (SIBA). “We want to see a DRS that works for all producers and consumers and the simplest way to do that would be to have the same scope and the same rules across the UK.” “We’ve been trying to get clarity on how the DRS is going to actually operate but the Welsh Government has been dragging its feet on the appointment of an administrator and hasn’t clarified how glass in the scheme would possibly work”, said Malcolm Herbert from Core of the Poodle Brewery. “The only way forward is to pause it for at least a year to give all four nations the extra time it needs to sort out the chaotic rules. If it doesn’t then 90 Welsh breweries will be negatively impacted, won’t be able to compete across the UK and beer consumers will lose out.”
Wetherspoon Tells Customers To Silence Phones As Speaker Noise Complaints Mount JD Wetherspoon has introduced a new house rule asking customers across its UK estate to stop playing music or taking phone calls on loudspeaker, after growing complaints from other pubgoers about the disruption caused by unwanted noise.
loudspeaker conversations in shared public spaces, whether on transport or in hospitality venues. Transport for London has run a similar public awareness campaign in recent months, encouraging headphone use on its network.
The pub operator, which trades from 792 sites nationwide, said the request applies to sound from both smartphones and tablets, and follows what it described as a steady rise in the problem over recent years. Customers are now being asked to either mute their devices or use headphones when watching videos or taking calls.
The Wetherspoon policy is notably softer than the long-running rules enforced by rival operator Samuel Smith’s, whose pubs have for some years operated a blanket ban on mobile phone and tablet use of any kind on the premises, alongside a prohibition on swearing. Customers wishing to make calls or check devices at Sam Smith’s venues are typically required to step outside.
A company spokesperson said the move came directly in response to feedback from customers who found themselves disturbed by other people’s amplified conversations and video playback while trying to enjoy a drink or meal.
The vast majority of Wetherspoon pubs do not play background music at all, a long-standing approach that founder and chairman Sir Tim Martin has previously framed as central to the brand’s identity, positioning the pubs as calm spaces away from constant ambient sound.
Wetherspoon has been clear that the policy will not be applied with a heavy hand. Rather than a strict zerotolerance rule, bar and floor staff will be expected to exercise judgement on a case-by-case basis when addressing customers who breach it.
An exception exists at the chain’s 44 Lloyd’s-branded venues, which do play music in the evenings. Wetherspoon confirmed that the new restriction on customer-generated noise will apply equally in those bars, regardless of the venues’ own evening music policy.
The company confirmed that asking a customer to leave the premises remains a last resort available to duty managers, but stressed this is not the intended first response and that the aim is simply to reduce disturbance for other guests.
The announcement comes against a backdrop of gradual estate contraction for the group, which operated as many as 955 pubs at its high point in late 2015. The intervening decade has brought sustained cost pressure, first from pandemic-era trading disruption and more recently from inflation across key input costs.
Consumer sentiment appears to support the move. Survey data gathered by various organisations in recent years has consistently found that a majority of the public dislike encountering others playing music or holding
Last month the group told investors that annual profit would come in below prior expectations, citing higher costs across food, labour, repairs and maintenance, energy, and business rates.
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Issue 330
LTC Launches Wellbeing Platform with New Personalised Features
The Licensed Trade Charity (LTC) has launched its brand new Wellbeing Platform in partnership with CiC, enhanced to give hospitality professionals easier access to expert advice, practical resources and support services. The updated platform has been designed to improve the user experience and help hospitality people find the guidance they need at the touch of a button. The enhanced wellbeing library covers key areas including physical, social, emotional, career, financial and legal wellbeing, with a wide range of dedicated advice and support articles. The platform also provides access to wellbeing programmes, a regular wellbeing pulse-check tool, advice on resilience, relaxation and restoring mental wellbeing, and webinars covering key topics. It also offers a quick and easy route to LTC’s wider support services, including through live chat. The Wellbeing Platform is now more personalised than ever, with a range of new features:
• Wellbeing Pulse: A quick weekly check-in that helps you track how different aspects of your wellbeing change over time. • Wellbeing Check: Helps you assess your wellbeing across five key areas – career, emotional, social, financial and physi-
cal – and provides helpful tips based on your responses. • Curated For You: A recommended library of content and programmes tailored to you based on your Wellbeing Pulse. • Offers and Discounts: Access a range of fantastic offers and discounts. The launch forms part of LTC’s ongoing commitment to supporting the health and wellbeing of people working across the licensed trade and wider hospitality sector.
Joby Mortimer, Director of Charity Operations at the Licensed Trade Charity, commented: “People are the driving force behind the hospitality industry. Ensuring support is accessible, relevant and easy to find is crucial. We know that people’s wellbeing journeys are always changing, so the support available to them should reflect that. That’s why we have enhanced our Wellbeing Platform to be more personalised than ever before, helping even more people access the resources they need, when they need them.” LTC has been supporting people in licensed hospitality for more than 230 years. In 2025 alone, LTC supported 45,000 people through a range of services including wellbeing support, practical advice, financial assistance, a 24-hour confidential helpline and employee assistance programmes. To sign up and access the full Wellbeing Platform, visit: https://ltc.wellbeinggateway.co.uk/login/
Health Agency Confirms National Salmonella Outbreak Linked To Eating Out, With Imported Eggs Under Scrutiny The UK Health Security Agency (UKHSA) has confirmed a national outbreak of salmonella poisoning that has claimed one life and left hundreds of people unwell, with early evidence pointing towards meals eaten in restaurants, cafés and takeaways rather than food prepared at home. While the exact source has not been formally established, health officials say imported eggs — or dishes containing them — are currently the leading suspected cause. The outbreak has significant implications for the hospitality sector, given that the vast majority of those affected reported having eaten out shortly before falling ill. Cases linked to the outbreak were recorded between 11 August 2025 and 1 August 2026, although the sharpest rise in reported illness came last month. In total, 207 cases have been confirmed across the UK, the overwhelming majority of them in England. A regional breakdown shows 199 cases in England, six in Scotland, and one apiece in Wales and Northern Ireland. Within England, London accounts for the highest concentration with 47 cases, followed by Yorkshire and the Humber with 38. UKHSA’s Gastrointestinal Infections, Food Safety and One Health division carried out interviews with 114 people affected by the outbreak. Of these, 95 — around 83 per cent — said they had eaten food prepared away from home during the week before they became ill. Investigators have identified five food businesses where two or more unconnected cases of illness were reported by customers, collectively accounting for 24 of the confirmed cases. UKHSA has not named or otherwise identified any of the premises involved, and the investigation remains ongoing. Eleven of those interviewed specifically recalled eating egg-based dishes, reinforcing officials’ suspicion that eggs are a likely vehicle for the outbreak. Supply chain tracing has shown that the businesses under investiga-
tion source their eggs from a number of different suppliers, including companies that import eggs from overseas. No connection has yet been made to eggs or poultry produced within the UK. Public health researchers have drawn a direct link between this outbreak and a similar incident recorded in 2025, which was also traced to imported eggs. Dr Safi Rehman, a research associate at King’s College London, said the strain identified in the current outbreak closely resembles the one behind last year’s cases. She described the recurrence as part of a wider pattern rather than a standalone event, noting the genetic similarity between the two outbreaks. Nick Allen, The British Egg Industry Council (BEIC) Chief Exec said: “It is deeply concerning that imported eggs are once again under scrutiny in connection with a serious Salmonella outbreak. “We have repeatedly raised concerns about the risks associated with imported eggs and egg products with Government, most recently through our Shell Shocked report. British Lion egg producers have invested heavily in world-leading food safety controls, including mandatory Salmonella vaccination, traceability and independent auditing, yet increasing volumes of imports produced under less stringent regulations continue to arrive. “There must be a level playing field. Imported eggs and egg products entering the UK should meet standards equivalent to those expected of British producers if we are serious about protecting British consumers. Food businesses and caterers should not have to compromise on food safety when sourcing eggs. “Consumers and businesses can look for the British Lion mark as a clear sign of assurance. British Lion eggs are recognised by the Food Standards Agency as safe to be served runny or even raw to vulnerable groups.”
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 330
The Old Brewery Officially Opens to the Public in Cardiff’s Historic Brewery Quarter The Old Brewery, Brains’ brand-new pub and immersive beer experience in Cardiff’s Brewery Quarter, is officially open to the public today following its VIP launch event last night.
come people through the doors and see The Old Brewery become part of the fabric of Cardiff once again.” He added: “It’s also great that The Old Brewery is home to the first Bayside triple-serve system of its kind. The new serving system represents the latest innovation from Bayside, combining our award-winning lager with a fresh approach to how it can be served and enjoyed.
The evening brought together a host of Welsh talent, including former Welsh international rugby players Alun Wyn Jones and Josh Navidi, comedian and actor Mike Bubbins and BBC Morning Live star Justine Jones, who gathered to celebrate the opening of Cardiff’s newest beer destination.
“We wanted to give lager lovers more choice and create something that would really bring Bayside to life in a new way. With Original, Cherry and Grapefruit all available from the same bar, customers can discover the different flavours and find their favourite.”
Cardiff Arms Park Male Voice Choir and Welsh folk band Jac y Do performed on the evening. Based in the city’s historic Brewery Quarter and aptly named The Old Brewery, the venue is a collaboration between Brains Brewery, global brewing giant Heineken and Breaking Brands’ director Steve Lewis.
Steve Lewis, Director at Breaking Brands Management, said: “Opening a venue like this is hard graft, and it takes a proper team to pull it off. The Old Brewery has been a labour of love, taking a site with this much history and giving it a reason to matter to Cardiff all over again.”
The venue marks a return to the site where Brains Brewery was based on St Mary’s Street from 1882 until 1999, before the site was redeveloped into a leisure complex in the early 2000s.
He added: “We wanted to build somewhere that felt like it belonged to the city, where you can feel the history in the walls but everything around you is built for now.
The Old Brewery brings sport to life beyond the pitch, with Josh Navidi, Justine Jones and Mike Bubbins sports simulation bays covering rugby, football, cricket, golf, and “Whether that’s watching the rugby with a pint in hand, having a go more across more than 3,500 real-world venues, powered by smart-net and motion-tracking technology. on the sports simulators with your mates, or just finding somewhere decent to eat after work, we wanted it to work for all of it. That balance was the whole challenge, and I think we’ve nailed it. Nick Payne, CEO of Brains, said: “The Old Brewery is a fantastic celebration of everything that makes Cardiff and Wales special, bringing together our proud brewing heritage with a fresh and exciting vision for the future. “Seeing the doors open and the place full last night, that’s the whole reason we do this. Big thanks to the whole team who’s worked to get us here. This is just the start for us in this space.” “It’s brilliant to see the doors open and people enjoying the space, and there’s something particularly special about being back home on the site where Brains brewed beer for more than a century. We can’t wait to wel-
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
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.
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Chefs' Buyers Guide LittlePod's Next Chapter: Wellbeing and Happiness Take Centre Stage The team at LittlePod have spent the last 16 years focusing on the importance of vanilla to the environment. Having established a thriving forest orchard in Indonesia, where the LittlePod farmers’ pioneering polyculture system is bearing fruit in more ways than one, the natural ingredients company’s emphasis has switched from planet to people. Introducing Wellbeing and Happiness with LittlePod! “It’s time for the next chapter in the LittlePod story,” said Janet Sawyer MBE BEM, LittlePod’s managing director and founder. “In 2025, I wrote my second book – Real Vanilla, Nature’s Unsung Hero – and with our forest orchard in Bali having proved so successful, we are excited to be focusing our efforts elsewhere this year.
tives – all with wellbeing and happiness at their heart. “The team will be working on recipe development with Master Chef Peter Gorton, launching a LittlePod podcast, and, perhaps most excitingly, embracing our sporting side with a top-secret project that is in the pipeline here. “I can’t say anything further about this last one, but all will be revealed in due course. Please do be sure to keep following LittlePod to find out more!” Winners of the King’s Award for Enterprise (Sustainable Development), LittlePod’s longrunning Campaign for Real Vanilla continues to go from strength to strength both at home and abroad.
“LittlePod continues to care for the environment – of course – and the team will still work closely with our farmers to protect, preserve and regenerate the rainforest.
Having long exported their responsibly-sourced ingredients to countries all over the world, further international expansion in planned for 2026, with the appointment of the company’s first European Sales Manager, Jakub Miniewski.
“But closer to home, we are set to embark on a number of exciting projects and initia-
littlepod.co.uk / sales@littlepod.co.uk / 01395 232022
Elevate Efficiency with Heler Foods New Pre-Portioned Foodservice British Cheese Slices Range In today’s high-pressure foodservice landscape, balancing speed, consistency, and margin control is the ultimate challenge. As labour pressures mount and the demand for premium, high-volume menu items, such as gourmet burgers, toasties, and food-to-go, continues to climb, kitchen efficiency is no longer optional; it is a competitive necessity.
Whether enhancing a signature smash burger, a breakfast bap, or a cold deli sandwich, Heler Foods provides the reliability required for fast-paced service. The range includes White Mild Cheddar, White Mature Cheddar, Coloured Cheddar, and Red Leicester, offering flexibility across diverse hot and cold applications.
Heler Foods now offers a pragmatic, high-performance solution designed specifically for the rigours of commercial kitchens: a versatile range of preportioned cheese slices. Supplied in precise 20g portions in 1kg punnets, these Red Tractor approved natural cheese slices are engineered to streamline operations, while eliminating the inconsistencies of manual prep.
PRACTICAL, PRODUCTIVE PACKAGING
OPERATIONAL EXCELLENCE IN EVERY SLICE By removing the need for slicing and weighing, our ready-to-use format significantly reduces handling time and minimises food waste. This allows your team to maintain strict portion control across every serve, ensuring that costs are managed without compromising on the quality or the premium melt that your customer’s demand.
Packed in convenient 1kg punnets (50 x 20g slices), our packaging is designed for ease of use in busy environments. By integrating these pre-cut solutions into your workflow, you can boost throughput and support laboursaving initiatives, ensuring your kitchen remains productive during peak periods. Choose Heler Foods for dependable, versatile ingredients that deliver strong on-plate appeal, provenance and consistent results, every time. www.helerfoods.com/foodservice E; KatelynR@helerfoods.com
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Products and Services
CLEAN Do The Workwear, So You Can Do The Work
CLEAN Linen & Workwear are one of the UK's most trusted laundry companies. They supply tailored workwear solutions provided by real people. Their comprehensive laundry network means they can service customers throughout England and Wales, providing chefswear, workwear and linen rental services. Whether you operate from a single-site hotel, pub or restaurant or have multiple locations, CLEAN can tailor a workwear rental solution to suit your business requirements. They offer various uniform options to support the entire kitchen brigade, from Executive Chefs to Kitchen Porters.
hidden charges; contracts even include repairs. Each item of clothing can be branded and tailored to the wearer with logos and embroidery. Their managed service prevents issues compiling when supplying your team with work clothes; a convenient locker valet service helps distribute and store uniforms, and they tackle minor repairs early to extend the service life of a uniform. Ultimately, this avoids costly replacements wherever possible as it reduces uniform losses, and uniforms only need replacing when a repair is not safe or cost-effective.
With their workwear rental service, you can say goodbye to the hassle of purchasing, storing, and maintaining chef and kitchen uniforms. Instead, enjoy the convenience of a hassle-free rental system that provides freshly laundered garments whenever your team need them. By renting with CLEAN, you can avoid upfront purchase costs, spread the payments over your contract, and ensure quality and care with every wash. Delivery is free, and there are no
With CLEAN's workwear rental and laundry service, business owners can focus on what matters most — running their business — while CLEAN takes care of the rest. To find out more: www.cleanservices.co.uk or see the advert on page 3.
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 330
CLH DIGITAL
25
Efficiency at the Heart of Hospitality: Why 3R EPOS is the Operator’s Choice In an industry where margins are under constant pressure and guest expectations are higher than ever, the right operational foundation isn't just a luxury - it’s a lifeline. For modern hospitality operators, the goal is simple: reduce administrative friction to focus entirely on the guest experience.
ciency. In today’s economic climate, transaction costs are a critical consideration. By offering competitive merchant rates and a variety of hardware - from fixed terminals to portable units for tableside service - the focus remains on speed and security.
Built on over 60 years of combined industry experience, 3R EPOS offers a bespoke approach to point-of-sale and payment processing. Powered by CES Touch, a marketleading software designed specifically for the daily realities of the hospitality floor. 3R EPOS provides systems that arrive ready to go, pre-configured to minimise setup time and allow businesses to hit the ground running from day one.
What truly sets 3R EPOS apart is their commitment to partnership. With UK-based support, free on-site installation, and a rapid hardware replacement guarantee, they ensure that the "open" sign stays in the window. In a trade where downtime equals lost revenue, having a reliable, human-centric support network paired with the robust capabilities of CES Touch is the ultimate competitive advantage for any venue, from boutique hotels to bustling restaurants.
Beyond processing transactions, CES Touch provides a comprehensive management suite. Real-time stock control and detailed financial reporting allow managers to move away from guesswork, offering the clarity needed to identify high-margin items and minimise waste. Integrated loyalty features and modules for tableside ordering further empower businesses to cultivate a database of regulars while driving operational effi-
To discover a solution tailored to your venue, visit www.3repos.com or call 01992 574 650. See the advert on page 9.
Is Cheffing Losing Its Bright Young Futures to Admin Stress and Paperwork? What was once a place for creative, hardworking youth to flourish, could now be falling to the same exclusionary stagnance as so many other once thriving industries. Unlike many professions, hospitality takes in new workers from as young as schooling age, offering individuals the opportunity to develop their careers and excel regardless of academic credentials. Where the schooling system may fail neurodiverse individuals, hospitality has historically gained some of its brightest stars, from Heston Blumenthal to MasterChef UK semi-finalist Vanessa D’Souza. Indeed, Dyslexia, ADHD and Autism are reportedly prevalent in the hospitality workforce, with an estimated 1 in 2 workers being neurodiverse (1). As standards for hospitality businesses rise, it's no wonder more and more are leaving the profession, overwhelmed by complicated admin and excessive paperwork (2). Leafe provides a solution. The hygiene compliance app, Leafe, is designed specifically to streamline user experience, gamifying necessary but often overwhelming, temperature records, delivery checks and cleaning checklists, amongst other features. Virtually type-free, Leafe simplifies operational management at every tier;
managers can set up clear, concise routines for both Front and Back of House, monitor team progress and ensure compliance. The mounting burden of paperwork is a bottleneck for both business growth and professional development. For a business to scale, consistency is key; however, when admin demand leads to inconsistent record-keeping, the entire organisation’s reputation and legal standing are put at risk. Leafe bridges this gap by transforming complex compliance into an intuitive, digital process, ensuring administrative friction never stalls operational excellence. Leafe Pro even offers personalised HACCP and safety document creation, ensuring literacy levels never damage your chances of a 5 hygiene rating. See the advert below or visit www.leafeapp.com/lpclh 1. (Burnt Chef, 2022) 2. (RSPH, 2019)
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Issue 330
Bar and Cellar Equipment
Pulling Power: Why Cellar and Bar Management Still Decides Who Wins in the On-Trade In an industry where margins are tight and customers are quicker than ever to vote with their feet, the humble cellar remains one of the most underrated rooms in any pub. Front of house gets the design budget, the social media attention and the management focus. But ask any experienced licensee where the real difference between an average pub and a great one is made, and many will point you straight back downstairs. Good cellar and bar management isn't a back-office chore. It's a discipline that touches everything from profitability and compliance to brand reputation and customer loyalty — and in a market still recovering from years of cost pressure, energy bills and recruitment headaches, it's an area operators can no longer afford to treat as an afterthought.
THE PINT IN THE GLASS IS THE WHOLE BUSINESS For many pubgoers, draught beer and cider remain the product that defines whether they come back. A pint that's hazy, flat, too warm, or tainted by an off-flavour doesn't just lose that sale — it can lose a regular customer for good, and in the age of online reviews, it can lose dozens more who never set foot through the door. Industry figures have long suggested that poor-quality draught dispense costs the sector significantly in wasted product and lost repeat custom each year. Whatever the precise number, the principle holds: cellar management isn't a cost centre, it's a revenue protection strategy. Every pint poured down the drain because a line wasn't cleaned, or every keg that goes off because the cellar ran too warm, is money the business will never get back.
TEMPERATURE, PRESSURE AND THE BASICS THAT GET OVERLOOKED The fundamentals of cellar management are well established, yet they're still where most problems originate. Temperature control sits at the top of the list. Most cask ales should be cellared at around 11–13°C, while keg beers and lagers typically need to be served colder, often in the 3–6°C range depending on the brand. A cellar that drifts outside these ranges — particularly during summer heatwaves or as a result of an ageing cooling unit — will produce inconsistent pints regardless of how well the rest of the operation is run. Daily temperature checks, properly maintained cellar cooling equipment, and prompt servicing when units start to underperform should be non-negotiable. Gas pressure is the second pillar. Incorrect CO2 or mixed-gas pressure leads to flat or over-gassed beer, wasted product through excessive foaming, and inconsistent pour times that frustrate both staff and customers during busy sessions. Pressure should be checked against brewery specifications for each individual product, not set once and forgotten. Line cleaning is arguably the area most prone to corner-cutting, despite being a legal and contractual requirement in most supply agreements. The standard recommendation across the trade is that beer lines should be cleaned every seven days using an approved cleaning fluid, with full line strips and inspections carried out periodically to check for damage, kinks or python issues. Dirty lines are the single biggest cause of off-flavours, and they're also a food safety and hygiene risk that environmental health officers will scrutinise closely.
STOCK ROTATION AND REDUCING WASTE
rectly, or left out in direct sunlight before being cellared can be damaged or destabilised before they're even tapped — meaning quality issues can begin well before the product reaches the bar.
COMPLIANCE ISN'T OPTIONAL Beyond quality and profit, there's a regulatory dimension that licensees cannot ignore. Cellars fall under food hygiene and health and safety legislation, covering everything from manual handling of heavy kegs to gas safety, given that CO2 systems present a genuine asphyxiation risk in poorly ventilated spaces. Gas alarms, proper ventilation, and staff training on safe cellar practice aren't bureaucratic box-ticking — they are there because cellar accidents, while relatively rare, can be serious. Pest control, cleanliness standards, and accurate cleaning records also feed directly into food hygiene ratings, which increasingly influence customer choice as diners and drinkers check scores before booking a table or choosing a venue.
TRAINING: THE DIFFERENCE BETWEEN KNOWING AND DOING Much of this is well documented in trade literature and supplier guidance, yet the gap between knowing best practice and consistently applying it often comes down to staff training and accountability. High turnover in bar staff means cellar knowledge can walk out the door with an experienced team member, leaving newer staff to muddle through without proper understanding of why these processes matter. Operators who invest in structured training — whether through brewery-provided courses, accredited cellar management qualifications, or simply clear, written standard operating procedures — tend to see the benefit reflected in consistency of product and reduced wastage. Assigning clear ownership of cellar duties, rather than leaving it as a vague shared responsibility, also tends to improve standards significantly.
PRACTICAL TIPS FOR TIGHTER CELLAR AND BAR STANDARDS A few practical habits can make a measurable difference: • Keep a daily cellar log. Recording temperature, pressure checks and any issues creates accountability and gives an early warning system for equipment problems before they affect product quality. • Stick to a strict seven-day line cleaning schedule, and don't skip it during quiet periods — residue builds up regardless of throughput. • Train more than one person on cellar duties so standards don't collapse when a key staff member is off or leaves. • Check delivery condition on arrival, rejecting damaged kegs or casks rather than risking later quality complaints. • Service cooling and gas equipment regularly, rather than waiting for a breakdown during a busy weekend service. • Talk to your supplier or brewery. Most offer free cellar audits, training resources and troubleshooting support — an underused resource for many smaller operators. • Treat the cellar as part of front-of-house standards, not a separate world. A pub's reputation for a great pint is built downstairs as much as it's served at the bar.
THE BOTTOM LINE
Cellar management is also inventory management. First-in, first-out stock rotation sounds obvious, but it's easy to lose discipline during busy trading periods or when deliveries are crammed into limited storage space. Wasted or out-of-date stock erodes margin just as effectively as theft or breakage, and in a sector where gross profit on drinks is often the cushion that makes the rest of the business viable, every barrel matters.
In a trading environment where every penny of margin counts and customer expectations around quality remain high, cellar and bar management deserves the same strategic attention as menu development, marketing or refurbishment. It's not the most visible part of the business, but it's often the most decisive. Get it right, and it becomes a quiet, consistent driver of repeat custom. Get it wrong, and no amount of front-of-house polish will compensate for a pint that simply isn't good enough.
Operators should also keep a close eye on delivery handling. Kegs and casks that are dropped, rolled incor-
For licensees looking to sharpen their operation in the months ahead, the cellar is a sensible place to start.
Joining Forces to Provide Unparalleled On-Premise Draft Profitability and Control i-Keg and Clear Brew are proud to announce an exciting new partnership bringing together two industry specialists to accelerate the rollout of the i-Keg FlowBridge beer management platform across the UK hospitality sector. Following the early success of FlowBridge, and overwhelmingly positive feedback from venues already using the system, this collaboration marks a significant step forward in delivering smarter, data-driven beer management at scale. Clear Brew has been a trusted name in professional beer line cleaning since 2006, delivering a fully managed, labour-inclusive service to venues across the UK. Their experienced technicians help operators maintain consistently high beer quality while reducing waste, cutting costs, and protecting profitability. By combining Clear Brew’s nationwide service expertise with i-Keg’s innovative FlowBridge technology, this partnership creates a powerful, end-to-end solution for operators. Through this collaboration, FlowBridge will now be introduced to over 4,000 venues, covering more than 50,000 beer lines a major milestone in transforming how operators monitor performance, maintain quality, and maximise profitability behind the bar. FlowBridge provides real-time insight into beer flow, line performance, and temperature control, alongside
powerful reporting tools and revenue indicators via the Brew OverWatch portal. When paired with Clear Brew’s professional beer line cleaning service, operators gain complete visibility and control from line hygiene to sales performance. “This partnership is about more than scaling a product, it’s about raising the bar for the entire industry. By combining real-time data with on-the-ground expertise, we’re giving operators the tools they need to improve quality, reduce waste, and drive profitability in a way that simply hasn’t been possible before.” – Greg Whitehorne, i-Keg Ltd. “We’ve spent nearly two decades helping venues maintain beer quality through professional line cleaning. Partnering with i-Keg allows us to go even further pairing our service with live performance data to give customers complete confidence in every pint they serve.” – Stephen Trezona, Clear Brew Ltd. This is more than just growth—it’s about raising standards across the industry, improving quality, and helping venues make better, more informed decisions every day. The future of smarter beer management Visit www.i-keg.com See the advert on page 28.
FlowBridge gives you visibility across the final mile, from keg, through the dispense system, to the glass. FlowBridge has been designed to give venues serving draught and cask ales complete visibility across every site and every pint served. Delivering real-time data on cellar conditions, dispense performance and line condition directly to management teams, FlowBridge enables operators to identify issues quickly and take action before they impact beer quality, increase waste or affect the customer experience. From cellar to glass, FlowBridge gives you the visibility to manage your draught operation. Easy reconciliation from pour to till Match you pour revenue to your actual till revenue Out-of-Hours Alerts Know when beer is being poured outside permitted trading or serving times. Pour Performance Identify abnormal pours and potential dispense issues before they become costly problems. Temperature Monitoring Monitor cellar and dispense temperatures to help protect beer quality and reduce waste. Line-Cleaning Visibility Record cleaning activity and provide management with visibility of when cleaning has been completed. Equipment Alerts Know when cellar or dispense equipment requires attention.
DON'T JUST MANAGE YOUR BEER. MANAGE THE DATA BEHIND IT. FlowBridge turns your draught system into a connected, measurable operation. Whether you operate one venue or hundreds, FlowBridge provides the information needed to identify problems
Remote Management
earlier, reduce unnecessary waste and
Access your draught operation remotely
understand what's really happening
through the Brew Overwatch portal.
between the keg and the customer's glass.
BETTER VISIBILITY | BETTER CONTROL | BETTER BEER | BETTER BUSINESS Improve beer quality | Reduce beer waste | Increase keg yield Protect your brand | Improve your customer's experience www.flowbridgetech.co.uk Draught Technology. Connected. Measurable. Managed.
Powered by Brew Overwatch™
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Bar and Cellar Equipment Cellartech Solutions Launches Premium Hospitality Water Service For more than a decade, Cellartech Solutions has built its reputation as a trusted technical partner to pubs, bars, restaurants, hotels and hospitality venues across the UK. Known for delivering expert cellar cooling, drinks dispense installation, maintenance and technical support services, the company is now expanding its offering with the launch of Cellartech Water – a fully managed still and sparkling water solution designed specifically for the hospitality industry. As venues continue to face rising operating costs, increasing sustainability pressures and changing customer expectations, premium filtered water has become an important part of the modern hospitality experience. Cellartech Water has been developed to help operators provide exceptional still and sparkling water on tap while reducing their reliance on bottled water. The service combines stylish dispense fonts, advanced filtration technology and professional installation with ongoing maintenance and support from Cellartech’s nationwide team of experienced engineers. Unlike many providers who focus solely on equipment supply, Cellartech Water is built around a managed service model, giving venues complete peace of mind. “Hospitality operators want solutions that are reliable, cost-effective and professionally supported,” says the Cellartech team. “We recognised that many venues were looking for a premium water offering but wanted the reassurance of dealing with a company that already understands hospitality operations.” The benefits extend beyond presentation. By switching from bottled water to a professionally managed still and sparkling water system, venues can significantly reduce storage requirements, lower delivery costs and decrease single-use plastic consumption. At the same time, guests receive high-quality chilled water presented in a way that reflects the standards of the venue. The launch represents a natural progression for Cellartech Solutions, a company already trusted by hospitality operators for technical services that keep businesses running smoothly. The business has established itself as a specialist provider of drinks dispense systems, cellar cooling solutions, preventative maintenance programmes
Adams - The Bottled Gas Specialist Adams Gas are specialist bottled gas distributors and suppliers based in Kent. We have been distributing bottled gas throughout the UK via our large stockist network, for over 25 years. We offer a local delivery service for bottled gas in Kent, East Sussex and South London. Adams Gas can offer a cost-effective beer and cellar gas solutions for all small, medium and large businesses looking for a better bottled beer, pub and cellar gas services. With our own cylinders filled at our own filling depot, you can count on us as gas suppliers to offer the right service, at the right price, when you need it. We can also offer this product on a re-seller basis to breweries, beer wholesalers and shipping companies throughout the UK. We also Supply:
and reactive technical support. With a team of skilled engineers and years of experience working in demanding hospitality environments, Cellartech Solutions understands that reliability is essential. Whether maintaining beer dispense systems, servicing cellar cooling equipment or supporting a venue’s water system, the company’s focus remains the same – delivering dependable technical expertise backed by responsive customer service. Cellartech Water has been designed to complement this approach. Customers benefit from a complete package that includes system design, installation, filtration management, sanitisation, maintenance and technical support. This allows operators to focus on delivering great customer experiences while Cellartech manages the technical requirements behind the scenes. The company believes the future of hospitality water lies in combining sustainability, profitability and premium presentation. Stylish chrome and gold dispense fonts, bespoke branding options and fully managed service agreements allow venues to create a premium guest experience while improving operational efficiency. As the hospitality sector continues to evolve, Cellartech Solutions remains committed to investing in services that help operators improve quality, reduce costs and meet changing consumer expectations. With the launch of Cellartech Water, the company is bringing the same technical expertise, service standards and hospitality-focused approach that have made it a trusted name in drinks dispense and cellar services to an exciting new category. For hospitality operators looking to enhance their water offering, reduce bottled water costs and work with a trusted technical partner, Cellartech Water represents a refreshing new solution. To learn more, visit www.cellartechsolutions.com or contact the team on 01572 729364.
• Food Grade Co2 gas cylinders for Coca-Cola Frozen, Fanta Frozen, Tango Ice Blast, and Slushy Jack’s frozen drinks machines • CO2 for Glass Frosting. Food grade liquid Co2 for instantly cooling glasses Simply attach your machine to our cylinder for fast effective delivery of food grade Co2 strait into your glass! Adams Gas have been proud bottled gas suppliers to the UK for over two decades. We endeavour to provide our customers with premium quality gas to best suit their requirements. You can discuss your queries with us by phone on 01843 220 596 or free phone 0800 195 4445. Alternatively, you can send an email to sales@adamsgas.co.uk or simply fill out and submit our online contact form and a member of our team will be in touch as soon as possible. We look forward to hearing from you.
The Bottled Gas Specialist www.adamsgas.co.uk
From click to delivery, we've got you covered Adams Gas offers cost-effective Cellar Gas solutions for all small, medium and large businesses looking for a better bottled beer, pub and cellar gas service. Our own cylinders are filled at our own filling depot, providing the right service, at the right price, when you need it.
PAY A ONE OFF REFUNDABLE BOTTLE DEPOSIT AND SIMPLY PAY FOR GAS AS YOU GO.
sales@adamsgas.co.uk | 01843 220 596 | 0800 195 4445
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Bar and Cellar Equipment
Nice Ice, Baby – Blizzard's Ice Options Are Growing! Reliable and affordable are two words that don't often go hand in hand. At Blizzard, however, we pride ourselves on delivering high-quality products at accessible price points, bringing professional refrigeration solutions to a wider market without compromising on performance. It's a commitment we stand behind with a comprehensive 3-year warranty across our entire refrigeration range as standard. In recent years, expanding our ice production portfolio has been a major focus for the brand. Following the successful launch of our first ice cubers in 2024, the collection has continued to grow, now including modular cubers, integral and modular flakers, and our brand-new ice and water dispenser – providing a complete ice solution for a wide variety of hospitality and catering environments. Better still, every Blizzard ice machine is designed with practicality in mind, featuring hygienic ABS interiors with rounded corners to make cleaning quick and straightforward. Combined with low water consumption designed to align with WRAS guidelines, the range delivers efficiency alongside performance.
BIM ICE CUBERS Whether you're looking for the perfect cube to complement a refreshing soft drink or ice that confidently says, "Trust me, I'm cold!" on a hot summer's day, the Blizzard BIM range has you covered. Available in a variety of sizes and production capacities, the BIM range includes compact 25kg integral units that fit neatly beneath a counter, right
through to powerful 230kg modular models designed for high-demand environments. Whatever your requirements, there's a BIM ice cuber to suit your operation. And while our higher-capacity machines are classed as modular units, we make life easier by supplying both the ice machine and storage bin as standard, helping you get up and running with minimal hassle.
BFI ICE FLAKERS A recent addition to the Blizzard portfolio, the BFI ice flaker range fills an important gap in our offering—whether that's for crafting premium cocktails, presenting fresh seafood, or displaying produce at its very best. Producing consistently high-quality flaked ice, these versatile machines are available in both integral and modular configurations, giving operators the flexibility to choose the setup that best fits their space and operational requirements. Like the rest of the Blizzard ice range, they are designed to be easy to maintain and simple to keep hygienically clean.
BID ICE & WATER DISPENSER Let's face it—nobody likes warm water, and even "cold-ish" doesn't quite hit the mark. If it's not ice cold, it's not for us. The BID Ice & Water Dispenser provides a simple, cost-effective answer for customer-facing environments, allowing users to dispense both chilled water and ice at the touch of a button. Finished in a sleek combination of black and stainless steel, it complements the rest of the Blizzard range and
fits seamlessly into both front-ofhouse and back-of-house settings. Perfect for hotels, leisure facilities, staff areas, and self-service hospitality locations, the BID offers convenient refreshment while helping operators maintain a professional appearance and efficient service.
FIND THE RIGHT ICE SOLUTION From compact undercounter cubers to high-capacity modular systems, flakers, and self-service dispensing, Blizzard now offers an ice-making option for virtually every application. With reliable performance, easy-clean hygienic interiors, low water consumption, and the reassurance of a 3-year warranty as standard, Blizzard continues to prove that professional ice production doesn't have to come with a premium price tag. So, if you're in the market for a new ice machine and worried the cost might leave you cold, take a closer look at Blizzard's growing ice range. You may be surprised at just how affordable the right solution can be. Contact your Blizzard distributor today to find the perfect ice machine for your business. Visit www.blizzardequipment.com for further information.
Cellar Handling and Cask Racking Solutions Universal Dispense Systems
EASYRACK is a leading supplier of high-quality cellar handling equipment and cask racking solutions designed to improve efficiency and safety in your brewery, pub, or beverage storage facility. We provide a wide range of products, from keg handling and cask racking solutions to drop mats and more.
designs to meet your requirement and these are available in a full range of finishes and branding options.
Cellar Handling and Cask Racking Solutions We understand the unique challenges of cask racking and cellar management. That’s why we offer durable and reliable equipment to optimize your operations, including: • Cask racking systems: Maximise your cellar space and ensure safe storage of your casks with our robust racking solutions. • Freestanding Autotilts: Insure full usage of barrel contents so nothing is wasted!
• Keg handling equipment: Effortlessly move and manage your kegs. • Drop mats: Protect your valuable stock and minimise noise with our range of durable drop mats. See the advert on this page or visit www.easy-rack.co.uk for further details.
With over 60 years experience of UK manufacturing for the beverage dispense industry, Universal Dispense Systems (UDS) have an unrivalled reputation in the design and manufacture of a large range of dispense fonts, taps and beverage dispense systems which are designed and manufactured in the UK and exported worldwide. From the clean lines of the Eco Tube Font to the hand-crafted Artisan range of fonts, there is something to fit every theme and concept. If you require a bespoke font, we are able to create customer specific
Our range of fonts have been specifically designed and hand-crafted at our London based manufacturing facility to meet the ever-growing need for brands to stand out from the crowd. Reflecting the heritage of both established and craft beer brands along with providing stylish fonts that are at home in today`s marketplace. Our range of stainless-steel taps are available in free flow or with flow control capabilities. All our taps are precision engineered using the highest quality materials and manufactured at our purpose-built engineering facility in London. Contact us here for more information or a quotation- sales@universaldispensesystems.com
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Outdoor Spaces Making Outdoor Space Work Harder for Hospitality Businesses In today’s hospitality market, every square metre counts. Outdoor areas are no longer seasonal add-ons; they are valuable revenue-generating spaces that can significantly increase capacity, customer satisfaction, and profitability when designed correctly. Global Canopies specialise in the design, supply, and installation of premium outdoor dining cover solutions for hotels, restaurants, pubs, cafés and leisure venues across the UK. Our expertise helps hospitality businesses transform underused terraces, patios, beer gardens, and courtyards into attractive, weather-protected spaces that can be enjoyed throughout the year. We offer a range of solutions tailored to each venue. Our giant commercial parasols provide flexible shade and weather protection, with integrated heating and LED lighting enabling comfortable daytime and evening use. For larger spaces, retractable roof structures create truly versatile environments, allowing guests to enjoy alfresco dining in fine weather while providing shelter at the touch of a button when conditions change. Louvre roof systems offer another sophisticated solution, with adjustable aluminium blades that regu-
late sunlight, ventilation, and rainfall protection, creating a comfortable outdoor environment whatever the season. The result is an outdoor space that works all year round. Guests can enjoy open-air dining and drinks during warm summer months, while remaining protected from wind, rain, and cooler temperatures during autumn and winter. By extending the usability of outdoor areas, hospitality operators can increase covers, host more events, reduce seasonality, and generate additional revenue from spaces that might otherwise sit empty for much of the year. Whether you are planning a new outdoor dining destination or upgrading an existing space, Global Canopies can help you maximise its potential. Call: 0330 133 9115 Email: hello@global-canopies.com / francis@global-canopies.com
Save Now On Outdoor Furniture Made For Turn Underused Conservatories Into Comfortable, Profitable Spaces All Year Round 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
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. CI Group helps hospitality businesses transform uncomfortable conservatories into practical, year-round spaces with its specialist conservatory insulation solution. Designed to improve thermal performance, the system helps regulate temperature by reducing heat loss during colder months and limiting heat build-up 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. For hospitality operators, this can mean more than improved comfort. A 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. With energy efficiency, customer experience and revenue generation high on the agenda for hospitality businesses, improving an existing conservatory can be a smart investment. 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
Make Your Outdoor Space Work Harder Transform unused outdoor areas into attractive, revenue-generating spaces all year round. Premium outdoor solutions for hotels, restaurants, pubs, cafés and leisure venues.
Commercial Parasols Shade, heating and LED lighting
Retractable Roofs Flexible shelter at the touch of a button
Louvre Roofs Adjustable protection from sun and rain
Why invest in outdoor space? 3 Increase seating and revenue 3 Extend your trading season 3 Create spaces for dining, drinks and events 3 Make patios, terraces and beer gardens work harder 0330 133 9115 | hello@global-canopies.com
www.global-canopies.com
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Kitchen Equipment and Fit Out
How Much Time Is Your Team Spending on Hand Polishing Cutlery and Glassware? Ask almost any restaurant, hotel or pub operator what keeps them awake at night and there's a good chance labour costs will be near the top of the list. Finding good staff is difficult enough. Making the best use of the team you already have is often an even bigger challenge. One area that rarely gets much attention is the wash-up area. At the end of service, it's common to see members of staff standing polishing cutlery or glassware by hand. It's something the hospitality industry has done for years, so most businesses simply accept it as part of the job. But when you stop and think about it, how much time is actually being spent on polishing? If a member of staff spends just one hour per day polishing cutlery and glasses, that's 365 hours over the course of a year. For many businesses, the figure is much higher. Of course, presentation matters. Guests notice dirty glasses, watermarks and poorly presented cutlery. Nobody wants to compromise on standards. The challenge is finding a way to maintain those standards without tying up valuable staff time. This is one of the reasons professional polishing systems have become
increasingly popular across the hospitality industry.
can polish a glass in as little as five seconds.
Instead of spending time polishing by hand, staff can focus on jobs that add value to the business and improve the customer experience.
Many customers choose our all-inclusive rental option, which includes servicing, maintenance, training and support. Others prefer outright purchase. The important thing is that businesses can choose the option that works best for them.
At The Cutlery Polisher Company, we work with everyone from independent restaurants and pubs to large hotel groups, contract caterers and event venues. Despite their differences, they all tend to tell us the same thing after installing a polisher: "We wish we'd done it sooner." The reason is rarely just about the labour saving.
It's about knowing that every knife, fork, wine glass and champagne flute is presented to the same standard every time. Our range includes Nicem cutlery polishers capable of processing 20007000 pieces per hour, along with the Cuttlers GP360 Glass Polisher, which
This Warwick based company offers nationwide coverage for all your commercial catering needs: free site surveys, quotations and designs (CAD), quality bespoke and standard fabrications, specialist knowledge of catering ventilation systems including input air, odour reduction (carbon filtration and ESP) and sound attenuation. Affiliated members of Constructionline and CHAS, Caterquip Ventilation have a strong hold in the marketplace often advising industry professionals on ventilation systems to a DW172 specification & BSEN:6173. They have strong relationships with all leading kitchen equipment suppliers, and they offer a kitchen design service to help you build your ideal kitchen.
The management team at Fridge Seals Direct have over 30 years of experience in the refrigeration industry and have each spent many of those
How much time is your team spending hand polishing every week? And what could they be doing instead?
It's about taking pressure off the team during busy periods.
Caterquip Ventilation Ltd is proud to be celebrating their 25th Anniversary this year.
Fridge Seals Direct proud to be UK's no1 supplier of replacement fridge and freezer seals. We fabricate for a wide variety of commercial fridge & freezers.
The question is simple.
It's about consistency.
Caterquip - Specialists in Ventilation Systems
Fridge Seals Direct
The hospitality industry will always be about people. Technology isn't there to replace them. It's there to help them work more efficiently and spend more time where they make the biggest difference: looking after guests.
To arrange a FREE On-Site Trial, contact The Cutlery Polisher Company on 01474 873 892 or info@thecutlerypolisher.co.uk or visit www.thecutlerypolisher.co.uk. See the advert on the back cover for further information.
Projects undertaken have included Olympic Villages, Basildon Hospital, The Mitre Hotel at Hampton Court, The Truck Stop at Anglesey, The Lodge at Old Hunstanton, Colleges, Schools, Hotels, Restaurants and Public Houses. They ensure their systems are compliant with the current guidelines whilst maintaining an efficient and dynamic facility. With extensive knowledge of manufacturing and installing ventilation systems, they can help you design the best kitchen within the space available. Call: 01926 887167, visit: www.caterquipventilation.co.uk, email: info@caterquipventilation.co.uk
years installing gaskets and hardware for a range of styles, brands and sizes of fridges. From restaurant kitchens to food warehouses - we have experience in dealing with fridge & freezers of all sizes and scales. To learn more about fridge seals, be sure to explore our range of extensive guides on how to replace a refrigerator door seals. Otherwise, find your specific guides in how to identify, measure, install or maintain your fridge or freezer door seal. Our reputation in the industry along with our commitment to providing a
high-quality gasket without having to buy from the factory allows us to have competitive pricing and fast turnaround time. Try us out, order your door gaskets from us and discover a better way to do business. We are here to help you. www.fridgesealsdirect.co.uk
• Be ready for your inspections • Damaged fridge seals are unhygienic • Make your fridge more energy efficient with a good seal on your fridge • We provide custom seals for cold rooms, discontinued models, and units with no identification information • Next-day delivery service • Discounted prices on large orders
WhatsApp, phone, and email support
07936807320 sales@fridgesealsdirect.co.uk
fridgesealsdirect.co.uk
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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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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.
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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.
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Ready to upgrade your guest experience? Visit HotelContractBeds.co.uk today or call us (01234 834693) to discuss your requirements!
Please mention the Caterer, Licensee & Hotelier News when replying to advertising
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CLH DIGITAL
Issue 330
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
EXMOOR NATIONAL PARK
NR DARTMOUTH, DEVON
TAUNTON, SOMERSET
Stunning Free Of Tie Village Inn
Waterside Wine & Tapas Bar
Popular Town Centre Bistro
Lovely Bar & Restaurant Areas 116+
Easy To Run With Low Overheads
2 Bedroom Apartment
10 Quality Ensuite Letting Rooms
Unique Business With Potential
Strong Turnover & Profits
3 Bed Owners and a 1 Bed Cottage
Cosy 20 Covers & Bar Servery
Trading Just 5 Evenings A Week
Stunning Panoramic Views
Bar & Dining Areas For 60+
Outbuildings & Car Park 20+
LH £40,000
4877
LH £49,950
4878
LH £60,000
2190
DARTMOUTH, DEVON
EXETER & EAST DEVON
SOUTH DEVON VILLAGE
Unique Creperie & Wine Bar/Cafe
Coffee Roasting Business & Outlets
Unique Holiday Let & Owner’s Home
Easy To Run With Low Overheads
Profitable Multi-Site Business
Successful & Profitable Business
Profitable Business With Potential
Fully Fitted & Equipped
11 Ensuite Guest Bedrooms
Full Handover & Training Available
Outstanding Investment Opportunity
Renowned & Popular Business
Tremendous Potential For Growth
Separate 2 Bed Owner’s Home
Cosy 14 Covers, Servery & Kitchen
LH £45,000
2183
LH £250,000
2195
FH £825,000
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
DORSET VILLAGE
Profitable Fish & Chip Shop
Detached Thatched Country Pub
Village Inn With 6 Letting Rooms
Close To College & University
3 Bed Owner’s Accommodation
Bar & Dining Areas 70, Gardens 100+
Fully Fitted & Equipped
2 Bar Areas, Restaurant, Skittle Alley
4/5 Bedroom Owner’s Accommodation
Easy Hours, Favourable Overheads
Impressive Gardens, Car Park
Stunning Sought After Dorset Village
Genuine Potential
Quintessential Country Freehouse
High Turnover Award Winning Business
FH £300,000
FH £625,000
LH £99,950
2193
THINKING OF SELLING? CALL FOR A FREE VALUATION
4880
4866
01392 201262 www.stonesmith.co.uk
Thinking of selling or buying? Visit www.stonesmith.co.uk
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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DORSET VILLAGE
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.
Why Use a Specialist Hospitality Consultant?
lowing elements: EXETER CITY CENTRE
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.
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