CLH Digital - Issue #334

THE LEADING PUBLICATION FOR THE HOSPITALITY SECTOR & LICENSED TRADE Issue 334

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Hospitality Unites Behind 10% VAT Call As Sector Challenges Government and Mayors

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An unprecedented coalition of more than 800 hospitality businesses has written to the Prime Minister calling for a clear plan to reduce VAT on hospitality from 20% to 10%, arguing that the current rate is contributing to business closures, job losses and pressure on high streets.

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The open letter, organised as part of the #VATsTheProblem campaign, brings together signatories from every corner of the hospitality trade — from celebrity chefs and national pub and brewing groups to independent, single-site bars, cafes and restaurants.

Names attached to the letter include chefs Andi Oliver, Angela Hartnett, Clare Smyth, Heston Blumenthal, Jason Atherton, Nathan Outlaw, Paul Ainsworth and Tom Kerridge, alongside major operators such as Fuller's, Greene King, Loungers, Marston's, Mitchells & Butlers, Wetherspoon's, Pizza Express, Wagamama, Wahaca, Marriott International and Center Parcs. The organisers note that the large majority of signatories are small and medium-sized businesses anchoring high streets and town centres around the country.

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Issue 334

Editor's Viewpoint

Welcome to the latest issue of CLH News HOSPITALITY IS NO LONGER A CASH COW

EDITOR

Peter Adams

pub or café is one of the few remaining places where people can simply come together.

Keeping those businesses viable is therefore about more than balance sheets and tax receipts; it is also about maintaining vibrant communities and combating social isolation.

The sector is finally taking the tax-burden fight to Government — and about time too.

A lower VAT rate would also give smaller independent operators something they desperately need: breathing space.

I have to say, I am delighted to see the hospitality sector finally uniting and taking the fight over taxation directly to Government.

Instead of constantly looking over their shoulders and calculating which cost can be cut next, business owners could start thinking about investment, refurbishment, recruitment and growth again.

More than 800 businesses signing an open letter calling for hospitality VAT to be reduced from 20% to 10%, backed by more than 370,000 petition signatures, sends a pretty clear message: enough is enough.

That psychological change should not be underestimated. We cannot have it both ways

For my tenpenneth, the days of hospitality being treated as a convenient cash cow are surely coming to a forced end.

Successive Chancellors have repeatedly turned to our sector when they need to raise revenue. But, if I am being completely honest, our last Chancellor was among the worst offenders.

The result should surprise nobody.

Businesses have closed. Jobs have been lost. Investment has been postponed or abandoned.

Pubs, restaurants, cafés and other hospitality businesses have disappeared from high streets, leaving empty premises that can quickly become a blight on the communities they once served.

And that is the point that seems to be missed in Westminster: you cannot keep taxing a sector that is already struggling and expect the consequences to be anything other than contraction.

I would argue that hospitality is increasingly demonstrating what happens when you keep taxing and overtaxing a sector.

VAT could be a catalyst for recovery. A bold decision to reduce hospitality VAT to 10% would not simply be a favour to the hospitality industry.

It could be a boost for the wider economy.

Hospitality is an extraordinarily labour-intensive industry. It employs hundreds of thousands of people, provides entry-level opportunities for young people, supports tourism and events, and generates economic activity far beyond the businesses themselves.

And there is another dimension that should not be underestimated. Pubs, cafés and restaurants are social anchors.

They are places where people meet, socialise and interact. In many communities, the local

Which brings me neatly to the other issue that has emerged this week — the proposed powers for English mayors to introduce overnight visitor levies.

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Quite frankly, the timing fills me with despair. I understand the argument for devolution. I understand that local leaders want the ability to invest in tourism infrastructure and support their visitor economies.

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But let's call this what it is. It is a tax.

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It is another burden on an industry already carrying an enormous tax and regulatory load.

And ultimately, somebody has to pay it. That somebody will be the visitor, the hotelier, the family taking a short break, the couple attending an event or the business traveller staying overnight.

Local hotels and accommodation providers will also have to absorb the administrative and commercial consequences, while potentially facing even greater pressure on demand.

So I strongly support UKHospitality's challenge to the mayors.

If you want to introduce an additional tax on visitors and point to cities across Europe as justification, then let's have the whole comparison — not just the bit that suits the argument.

If Paris, Rome, Lisbon, Berlin and other international destinations are being held up as examples of successful visitor economies with tourist taxes, then let's also acknowledge that many of our European competitors operate with significantly lower rates of VAT on hospitality.

You cannot demand continental taxation where it increases revenue while retaining a uniquely burdensome tax environment where it suits the Treasury.

If we want genuine parity with Europe, then give British hospitality a 10% VAT rate too.

The Government has an opportunity in the forthcoming Budget to demonstrate that it understands this.

I would recommend readers sign up to our regular newsletter, which will deliver all the latest news directly to your inbox.

You can sign up at www.catererlicensee.com/sign-up/

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

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Hospitality Unites Behind 10% VAT Call (CONTINUED FROM FRONT COVER)

The campaign follows comments made in February by Andy Burnham, then Mayor of Greater Manchester, that he would push for a hospitality VAT rate more closely aligned with Europe. It also comes shortly after the Prime Minister's decision, in his first week in office, to cut business rates by 20% for pubs, clubs and live music venues — a move welcomed by the sector but one campaigners say now needs to be followed by wider tax reform.

More than 370,000 people have signed the associated #VATsTheProblem petition calling for hospitality VAT to be cut to 10%, bringing the UK in line with the European average.

FAIRER TAX BURDEN The letter states: "It's time for a fairer tax burden for hospitality.

Without action, closures will only continue to accelerate, jobs will continue to be lost and opportunities for young people reduced." It goes on to remind the Prime Minister of his own comments in February, and urges him to "bring forward your plans to deliver a lower rate of VAT for hospitality" alongside the business rates reform already under way.

Celebrity chef Tom Kerridge said the 20% VAT rate was particularly damaging to hospitality because of the sector's reliance on employment.

“Hospitality is different from many other businesses because so much of what we spend our money on is our teams,” he said. “You can reclaim VAT on a product, but you can’t reclaim VAT on a person.”

He added that businesses were simultaneously facing rising wages, energy and food costs and business rates, with closures continuing across the sector.

The letter lands the same week the Government confirmed that Mayors across England will be granted new powers to charge visitors a levy on overnight accommodation. In response, UKHospitality Chief Executive Allen Simpson has written directly to all Labour Mayors, challenging them to publicly support a 10% hospitality VAT rate as a precondition for introducing any such holiday tax in their areas.

Mayors have often pointed to major tourist cities such as Paris, Rome, Lisbon, New York and Berlin to argue that visitor levies should be considered standard practice. UKHospitality's position is that if Mayors wish to follow international precedent on holiday taxes, they should follow it on hospitality VAT too — since each of those comparator markets pairs any visitor levy with a significantly lower rate of VAT on hospitality than the UK's 20%.

Following commitments from some Mayors not to set a holiday tax above 5%, UKHospitality has additionally called on them to support that cap being written into legislation, to guard against future increases.

“SUPPORT A 10% VAT RATE” In the letter, Allen wrote: “You have all said that it is commonplace around the world to have these taxes.

“But as you know, it is also commonplace for the VAT on holidays to be far lower than in the UK. In France, Spain, Germany, and Italy the VAT is 10% or lower but here we charge a full 20%.

“Indeed, the only countries who charge 20% VAT along with a holiday tax are countries trying to shrink their tourism sector.

“We don’t need another promise. We need action,” Kerridge said.

“With this new proposal a family from Bootle visiting Manchester could face a tax burden of around 27% on their hotel stay, but a trip to Berlin would incur only 14.5%.

UKHOSPITALITY LINKS HOLIDAY TAX POWERS TO VAT REFORM

“I am therefore writing to you as devolution pioneers who care deeply about jobs in your community to ask that you make two commitments.

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“First that you support a 10% VAT rate for hospitality to bring us in line with our major competitors and commit to not implementing a holiday tax until we have secured that change.

“Devolution is the future. But hospitality cannot afford to pick up so much of the bill. This proposal commits the Government to a joined-up package of devolution rather than simply tax rises. I hope you can join us in calling for genuine parity with Europe.” He said

CONTINUING FRAGILITY Michael Kill CEO NTIA Says: "The timing of an overnight visitor levy is a real concern. With the night-time economy and hospitality sectors facing significant cost pressures and continuing fragility, the prospect of another layer of taxation comes at a particularly challenging moment.

As always, this will be subject to the detail. The Budget cannot come soon enough, and we need to see significant support from the Chancellor that recognises the pressures businesses and consumers are facing. Any new levy must not simply erode the benefit of support delivered through the Budget. The sector’s priority remains a reduction in VAT to drive growth, improve competitiveness and stimulate demand, so a tourism levy risks becoming an unwelcome distraction from that bigger challenge.

“We recognise the principle of local choice and giving mayors greater ability to invest in their communities. The proposed 5% cap is a promising safeguard, as is a proportionate approach that protects lower-cost stays.

“Crucially, if introduced, revenues must be transparently ring-fenced and reinvested in tourism infrastructure and the wider visitor economy, delivering tangible improvements to the visitor experience and benefits for local businesses and communities."

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Issue 334

How Hospitality Operators Can Get AI Speaking Their Language As a people-first industry, some within the hospitality sector have feared that technology will replace the human element of the experience. Others fear the potential disruption to service during new technology implementation, which is something operators simply cannot afford these days. However, with margins shrinking and costs continuing to rise, operators are progressively becoming more aware of the fact that digital transformation is a critical step needed to protect revenue and improve operational efficiency, among others.

As a result, AI is increasingly being adopted, yet implementation is uneven. Research from NIQ, powered by CGA and Sona, highlights that while almost half of the operators interviewed reported using AI for copy creation, emails and reporting, the percentages are much lower for marketing strategies (27%), stock optimisation (12%) and shift scheduling (27%). This disparity, perhaps, points to an uncertainty about how, and where, AI can provide the most measurable value. Arguably, it may also point to disjointed and rash implementation by some.

Patrick Clover, Founder and CEO of Stampede (www.stampede.ai), argues that while operators must move quickly, a disjointed, fragmented approach to AI will not work in the hospitality sector. Instead, true return on investment will only be achievable if operators balance speed with a clear, long-term strategy.

To achieve this, operators must establish an understanding of what their digital landscape - or ‘world’ - looks like. This provides insight into the foundations that need to be developed or improved. With that in mind, here’s how operators can take a fast, but considered, approach to AI adoption.

ESTABLISHING THE RIGHT FOUNDATIONS FOR AI Many operators are feeling the pressure to move quickly in the face of disruption and spiralling costs. However, “moving fast” and “moving well” with AI and digitisation do not simultaneously go hand in hand.

Operators must start with a considered evaluation of the business’s entire digital system. What data exists, and where? What does that data tell the operator about their customers, suppliers, and their relation-

ships? And, how does that all map into a system that defines what they do and how they do it?

This is where a business process and technology audit can help operators to gain an understanding of their systems. This includes the data they have, what is usable and digital and what is currently missing or offline. Operators can then establish a foundation for where data is consistent, connected and defined in a way that reflects how the business truly operates. This vital phase provides operators with the insight to develop an appropriate strategy to move forward.

The temptation to adopt technology without this critical step is where many can fall short. By adopting AI in individual, separate areas, the output is limited. For example, if it's only connected to the booking system, the AI will simply be a reservationist. It won’t be able to communicate with staffing and scheduling platforms to truly impact shift performance.

Moving quickly in a disjointed fashion will only result in operators owning several different AI-enhanced tools which don’t speak the same language. The tools only become slightly more efficient in their own silo, and operators miss out on the significant benefits that properly mapped AI technology can provide - a stack that seamlessly shares data and learnings effectively.

HOW AI IS HOLDING OPEN THE FRONT DOOR Once foundations are established and data communicates seamlessly, AI can then be adopted quickly across the business. Guest engagement is a great place to start.

AI can be adopted across digital communications, booking systems, guest communications and reviews. With AI helping to manage guest enquiries and bookings, teams on the ground can focus on delivering a great service that is supported with information shared by these systems. For instance, AI can organise reservations, pulling data from across the business (including multi-site brands) to optimise table allocations based on guest data, seating patterns and preferences, leading to improvements in efficiency and capacity.

The technology doesn’t have to be limited to front-of-house customerfacing touchpoints, however. Greater benefits can be unlocked if the data links and ‘speaks’ across both front-of-house and back-office traditional functions, with AI employed across the entire business.

STREAMLINING INVENTORY MANAGEMENT AND SERVICE Operators often struggle with forecasting and resource planning. After all, tracking stock levels accurately is a fine balance. Buy too little, and you risk running out and losing out on potential revenue. If you buy too much, you create waste, which also impacts a business's bottom line.

AI can be used across back-office functions to address this. Predictive demand tools can analyse historical data alongside seasonal and marketing trends to forecast demand more accurately. This can identify top-performing items, refine menus and plan promotions with greater confidence, reducing waste while protecting revenue.

AI tools can also provide support with staffing and rotas. By having AI deployed across the entire business, data can be connected from reservations, expected demand and stock levels, allowing operators to plan rotas more effectively, ensuring teams are neither under- nor overresourced throughout each shift in the day. Clearly, this considered approach with fast adoption across back-office systems - such as inventory management, staffing and ordering data - and front-of-house and guest engagement systems is where further advantages are found.

CONCLUSION As AI adoption continues to grow, many operators will begin to see the benefits within individual parts of the business. However, if AI only sits within one platform, it will only ever function within that limited view. The moment it’s asked about other parts of the business without the right data, it will likely make assumptions and get things wrong.

By having AI analyse guest communications and reviews, the technology can identify upselling opportunities to increase spend per head, flag the guests most likely to cancel and send automated reminders to reduce no-shows. AI tools can detect feedback sentiment and context, then suggest responses to reviews, helping teams prioritise feedback and respond consistently.

Only by connecting systems properly can context be achieved. When connected, AI moves from optimising a single function to interpreting patterns across the wider operation, helping guide more effective service and business planning and execution. The impact of this is not about replacing the human side of hospitality, but strengthening it, allowing teams to be present on the ground, equipped with the insight they need to perform at their best.

In silos, the tools improve performance in singular areas. However, when AI can be joined up and communicate across all of these guest engagement areas, the value of all the tools compounds significantly. Each touchpoint informs the others, allowing teams to make better decisions around demand, guest preferences and revenue opportunities, whilst also reducing missed bookings and improving engagement before the visit.

Operators wishing to obtain this level of return must move quickly though. First, establishing a connected, wider view of the business. Then, once all systems are aligned, AI can quickly move beyond delivering small improvements, towards helping to create a more efficient, informed and responsive hospitality business that delivers consistently better guest experiences over time.

Shepherd Neame Village Pub Crowned UK Community Sustainability Hero at PubAid Awards Shepherd Neame licensees Julia and Michael Foxwell, who run The Old House at Home in Dormansland, are adding another award to their shelf after being crowned UK Community Sustainability Hero in the PubAid Community Pub Hero Awards 2026.

can combine community spirit with fresh thinking on sustainability. From encouraging cycling and creating wildlife-friendly spaces to reducing waste, reusing materials and supporting local suppliers, Julia and the team have shown that practical changes can have a real impact.”

The couple, who have run the village pub in Surrey since 2024, were invited to a prestigious awards ceremony at the House of Commons on Tuesday, September 8 after being nominated by East Surrey MP Claire Coutinho.

They were one of 13 category winners from across the UK.

PubAid Co-Founder Des O’Flanagan added: “The Old House at Home is a brilliant example of just how important pubs are to the communities they serve. What they have achieved in Surrey, from making sustainability part of everyday pub life through active travel, waste reduction and practical environmental initiatives, shows that a great pub is about so much more than food and drink; it is a place that brings people together, supports those who need it and makes a real difference locally.”

The pub was recognised for its efforts to make the hospitality industry greener, with initiatives such as securing funding from the Surrey County Council Active Travel Programme to purchase a staff e-bike, install an e-bike charging point and operate a free public bike repair station.

The couple also reuse coffee grounds as fertiliser, collect pet fur for birds to use as nesting material, turn spent beer into a natural slug deterrent, and the pub’s outdoor furniture is made using reclaimed scaffold boards and poles.

The Old House at Home has already received numerous accolades, including the Sustainability Award at the BII National Innovation in Training Awards 2025 and Sustainable Pub of the Year at the Shepherd Neame Pub Awards 2026.

The 2026 PubAid awards received a record number of nominations from MPs, highlighting growing recognition in Parliament of the role pubs play within their constituencies.

East Surrey MP Claire Coutinho said: “The Old House at Home is a brilliant example of how a rural pub

The Old House at Home Licensee Michael Foxwell said: “It was an absolute privilege to even get to the final, and to win was an absolute shock as the other pubs nominated also had great sustainability initiatives. We are proud to make a difference in the community and are celebrating the fact that small changes can make a big difference.

“To be recognised on a national level was a truly memorable moment. The award belongs to not just The Old House at Home, but the whole community of Dormansland.”

Shepherd Neame Director of Tenanted Pub Operations Greg Wallis said: “We are incredibly proud of Michael and Julia, and the whole team at The Old House at Home, for being recognised at the PubAid Community Pub Hero Awards. Their efforts to put green initiatives at the heart of their business shows that it is possible to create more sustainable spaces in the hospitality industry, and their award for UK Community Sustainability Hero is a credit to the pub.”

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BII: Fair Tax Deal For Pubs Will Unlock Investment And Jobs In Every Community, Without It Thousands Could Close The latest British Institute of Innkeeping (BII) Member Survey shows that 75% of publicans stand ready to invest if taxes are reduced – but 2 in 5 expect to close if the tax burden rises yet again.

The Government has a huge opportunity at the Budget to unlock investment, skilled jobs and growth in communities across the UK – or risk the unnecessary closure of thousands of pubs.

The latest BII Member Survey shows that despite strong summer trading, supported by great weather and major events, only 1 in 3 pubs made a profit, with 54% reporting lower profits. The full year January to August shows an even worse position with only 1 in 4 making a profit.

The biggest pressures are staff costs, energy and the inability to pass further cost increases on to customers already facing stretched household budgets.

Around 40p from every £1 spent in a pub goes to the Treasury through taxation. The BII says this burden is unfair, unsustainable and is significantly limiting the potential of pubs to invest, employ more people and support their local economies.

BII Member Survey shows what a fairer tax deal, with a priority on 10% VAT on all pub sales, could unlock: • 75% would invest in their pubs • 62% would increase staff hours, supporting additional skilled jobs • 1 in 2 would spend more with local suppliers Without change, the consequences are equally clear. If the cumulative tax burden remains the same, then 1 in 5 pubs expect to close and if taxes increase yet again this would lead to 2 in every 5 pubs expecting to close.

Steve Alton, BII CEO, said: “Our latest member survey sends Government a very clear message.

Pubs have enormous potential to deliver exactly what our economy needs – investment, employment and growth in every community. A fair tax deal, including 10% VAT on all pub sales, is vital to make this happen.

“But when around 40p from every £1 spent in a pub goes to the Treasury, the tax burden is unfair and unsustainable. It is choking the potential of good long-standing pub businesses to invest and grow.

“Maintaining or increasing the current unfair cumulative tax burden again could mean thousands of pubs lost from communities across the UK. “Back our pubs and they will deliver in every postcode. Tax them harder and we will lose thousands.”

CAMRA Crowns Outstanding Heritage Pub Heroes CAMRA has honoured two sets of publicans for their immense efforts in reviving important heritage pubs, just in time for Heritage Open Week. Both the North Star and Beacon Hotel are Grade II listed buildings, and both appear on CAMRA’s National Inventory for having interiors of national heritage importance.

The Heritage Pub Revival Award recognises pubs or pub operators who have renewed the fortunes of a pub on CAMRA’s National Inventory of Historic Interiors, by preserving its heritage features, benefiting the business and having a positive impact on its local community.

Kerry Tyrrell, licensee of the North Star, said: “We are very pleased indeed to have won this very special award and thank everyone who nominated the North Star. It will take a special place on the mantlepiece at the centre of the settle.”

Kerry Tyrrell, licensee of the North Star, Steventon in Oxfordshire, has been given the top prize.

Judges were hugely impressed with Kerry’s efforts and pride in the pub, which has been owned by her family for generations, describing the reopened pub as having ‘a new lease of life’.

The pub was recently closed for nine months to undergo extensive works to fix damp and preserve the Grade II listed building, all carried out by local craftsman Michael Toplis. The results speak for themselves, with a refreshed building which retains its outstanding heritage value, a new programme of events and a ‘buzzing’ atmosphere.

Sarah Hughes brewery has been honoured as runner up for their work at the Beacon Hotel, Sedgley, their pub and brewery tap in the West Midlands.

The North Star building dates back to the late 15th century, with little known about it’s history before it became a public house. It was previously run by Wantage Brewing Co, and then Morland Brewery of Abingdon. It has been a freehouse since 1998, and Kerry’s family have owned the pub for around 200 years.

Judges praised the high quality of work to convert a sitting room into an additional customer area and a sensitive replacement for the old conservatory. The changes create in-demand additional seating, proving the demand for space in this bustling community local, which also has national important heritage features.

Simon Massey, owner of the Beacon Hotel, said: “This award is an incredible recognition of all the hard work that goes into keeping the Beacon Hotel in its current condition. Thanks to all the staff for their hard work and the craftmanship of the builders for making this possible.”

Paul Ainsworth, Heritage Pub Revival Award coordinator, said: “Both these pubs have truly precious historic interiors. At the North Star, it’s brilliant that the serious structural issues have been fully addressed but equally great to find it in the hands of management committed to making it a real community hub. The work at the Beacon is a textbook example of how to expand and improve customer facilities without any detriment to the historic core.”

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Issue 334

The Revised Tipping Code Will Have Legal Weight, And Operators Should Treat It Accordingly

By Greg Gibbons, Director of Compliance at TiPJAR (www.wearetipjar.com) The revised Code of Practice on tipping deserves more attention than it’s getting. It is still undergoing consultation, but its implementation is imminent and should not be ignored.

This isn’t simply another piece of government guidance to add to an operator’s compliance list. Once finalised and brought into force, the revised Code will have statutory weight and tribunals will be required to take it into account when considering relevant tipping disputes.

The fundamental obligations introduced in October 2024 remain: the Employment (Allocation of Tips) Act requires employers to pass on 100% of qualifying tips, gratuities and service charges to workers. They cannot take card fees, administration charges or similar costs from the pot - tips must be shared fairly, paid by the end of the following month, and backed up by a written policy and proper records.

The principle is hard to argue with. If a customer leaves money to recognise good service, staff should receive it.

Employees should be able to see how decisions are made about distributing this money, rather than being asked to take their employer’s word for it.

Where it becomes more difficult is in deciding what fair distribution means in practice. A customer may tip because they had a positive interaction with a waiter or bartender. However, the experience also depended on the kitchen, runners, hosts, cleaners, porters, and others who never came into direct contact with that customer. Most operators will agree that tips should reflect that wider contribution, but the trouble is that there’s no universally accepted way of doing it.

One business may split tips evenly, while another may take account of hours worked, role, responsibility, length of service or customer contact. Each approach can be reasonable, provided it’s based on clear criteria, communicated properly and applied consistently.

But employers shouldn’t assess their arrangements solely by asking whether they seem reasonable internally.

Instead, they should ask how they would look to an employment judge deciding whether the distribution was fair.

That matters because the revised Code is more prescriptive in its direction that some businesses appear to appreciate. Where it says a practice is “likely” to be unfair, that shouldn’t be read as an invitation to carry on unchanged. An employer relying on that practice may need to explain why its circumstances are genuinely exceptional.

CAN YOUR TRONC POLICY EXPLAIN ITSELF? The Code has real consequences for common and long-established tronc arrangements. Fixed or guaranteed allocations, and routine participation by roles with little or no direct connection to the service, place, and time in which tips were generated, will be increasingly difficult to justify without clear, objective reasoning. The question is not whether the tronc master considers the arrangement fair, but whether the business can explain why it should use an approach that the Code suggests is likely to be unfair.

The sensible starting point is to view the policy through the team’s eyes. Could a new starter read it and understand how tips are allocated? Could a manager explain why two people working in the same venue receive different amounts? Could the business point to objective reasons rather than simply saying, “this is the

way we’ve always done it”? If not, it probably needs another look.

Transparency is an important part of that exercise. GDPR should not become a convenient reason for refusing to share a tronc allocation policy. Staff do not need to know everyone else’s personal earnings to understand how the system works, and a robust policy should be capable of being written around roles and objective factors (e.g hours worked, duties, responsibility or customer contact) rather than the identities of individuals.

The industry also has a customer issue it still hasn’t properly resolved, in that the line between a service charge and a tip is often much clearer to the business than to the person paying the bill.

At a time when people are watching what they spend, operators need to be upfront about what’s optional, where the money goes and whether staff receive it through a shared pool.

The revised Code is not designed to discourage tipping. Far from it. If anything, clarity should give customers the confidence to leave something extra when they want to. Nobody likes feeling nudged into paying twice or wondering whether their service charge is reaching the people who contributed to their experience.

FAIR SYSTEMS NEED CLARITY, NOT COMPLEXITY For businesses, the financial and administrative impact is real. The ban on deducting card-processing fees from tips is an important protection for staff, but someone still has to pay those fees. Add in payroll, recordkeeping, policy reviews, and employee questions, and it’s easy to see why smaller operators are concerned about the workload.

The answer is not to roll back on the protection the Act gives workers, but is to make compliance simpler and clearer.

A small restaurant should be able to run a fair tipping system without employing a lawyer or building a separate HR function. It needs practical guidance on what to record, what information staff should receive, when to review a policy, and how to address concerns before they become formal disputes.

Troncs can help, particularly where tips are pooled across a wider team. A well-run tronc can reduce administrative pressure and make distribution more consistent, but it’s not a shortcut around the rules. The basis for allocation must still be clear, and staff must understand how the money is being shared.

The same applies to staff engagement. There’s a tendency to assume that consultation means a lengthy formal process. It need not. The requirement is meaningful consultation, but it should be proportionate. In a small independent business, it may simply mean sitting down with the team, discussing the proposed approach, noting the feedback, and explaining the decision. Larger groups will need something more structured, but the principle is the same: consult staff, be transparent about the outcome, and ensure the process is fair.

DON'T WAIT FOR A TRIBUNAL TO PROVIDE THE CLARITY Hospitality doesn't need weaker tipping protections, it needs rules that work in practice. On a Friday night, across a busy multi-site estate, or in an independent café where the owner also writes the rota and closes the till.

Operators shouldn't wait for case law to tell them whether their arrangements are defensible. The sensible step now is to review existing policies, start meaningful conversations with teams, and identify any elements (be it fixed allocations, participation by off-site roles or unclear allocation criteria) that may become harder to justify under the revised Code.

A good test is simple; can your employees understand why the system is fair, can your business evidence the reasoning behind it, and would you be comfortable explaining that reasoning if you were defending it at a tribunal?

If the answer to any of those questions is no, now is the time to review it.

Butcombe Group Opens New Wedding Venue at Wiltshire Pub Butcombe Group has opened a new dedicated wedding and events venue, The Dovecote Barn, at The Methuen Arms in Corsham, Wiltshire, as the pub and brewing company looks to expand further into the weddings and events market.

The company said the barn will also host events beyond weddings and private functions throughout the year, including an adults-only Halloween horror movie night and a festive “Après Barn” event over the Christmas period.

The venue, which opened this month, can accommodate up to 100 guests and will host weddings, corporate functions and seasonal events.

The launch follows a period of growth in the group’s events business, with the company reporting a 37% year-on-year rise in wedding revenue during the first half of the year.

Jayson Perfect, chief operating officer of Butcombe Group, said the opening formed part of the company’s wider Butcombe Boutique Inns strategy. “We’ve seen first-hand the value that high-quality event and occasion spaces bring to our pubs, with growing demand for weddings, private dining experiences and corporate events,” he said.

According to Butcombe, bookings at the venue have already been secured ahead of its official opening, including its first wedding. The Dovecote Barn will hold a networking breakfast on 6 October and a wedding fayre on 11 October, where local suppliers will be present and prospective couples can meet the venue’s events team.

Perfect added that the company was assessing whether to introduce similar event spaces at other Butcombe Boutique Inn sites and in future investment projects, saying he expects the Dovecote Barn to become “a highly sought-after destination venue for the region.

Eat My Logo

branding images, printed directly into fondant icing. Customers can buy the finished product or just the fondant toppers to add to their own decorations.

Based in Chorley, Lancashire the team at Eat My Logo Limited strive to make brands tasty. Every week they send tens of thousands of branded food items to business around the UK to help them promote their brand in a fun and tasty way.

A growing confectionary range offers a choice of traditional sweets, packed in small eco friendly bags that are branded with your own brand or logo. You can also choose from tubs, jars and tubes.

With a wide range of products that include cakes and biscuits, confectionary and chocolate, there is plenty to choose from to meet the needs of your business.

Eat My Logo bake their own cake and biscuit ranges, many of which are decorated with high quality edible

Their chocolatiers create delicious, branded chocolate bars and chocolate boxes using high quality couverture chocolate. These unique chocolate products are ideal hotel room favours, whether branded with an edible logo or a small pack of truffles.

With low minimum order quantities and competitive prices, they can offer a great range of products to add that extra special touch to your hospitality offering.

For 25% OFF YOUR FIRST ORDER, please register your details via the QR code. www.eatmylogo.co.uk emlsales@eatmylogo.co.uk 01772 472 580 See the advert on page 2 for details.

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Record Pub Spending Masks 3% Fall in Draught Beer Volumes New data from The Oxford Partnership reveals that consumers continued to embrace the UK On Trade in August, spending more time and money in hospitality venues despite a slowdown in draught beer sales following the World Cup. Oxford’s latest Market Watch report, produced using its market intelligence and Vianet’s draught volume data, shows that total draught volumes declined by 3.0% compared with August 2025, while Rate of Sale fell by 1.7%, reversing the strong growth recorded during July.

However, consumer engagement remained encouraging. Average venue occupancy reached 66.23%, up 4.24 percentage points year on year, while average dwell time increased by 13 minutes to 154 minutes.

Alison Jordan, CEO of The Oxford Partnership, commented: “August tells us something important about the underlying health of the On Trade. The exceptional drinks volumes generated by the World Cup may have faded, but consumers haven’t stopped going out. They’re staying longer, venues are busier and spending has reached a new high.

The challenge for operators and suppliers is turning that strong engagement into greater commercial value. It’s no longer simply about getting people through the door, but understanding how to make the most of every occasion, whether that’s through food, drinks or the overall experience.”

The longer-term category picture remains mixed, with total market Moving Annual Total (MAT) Rate of Sale flat at 0.0%.

Crucially, average spend per head reached £27.08, its highest level of 2026, representing a 4.0% increase year on year.

Stout continues to lead growth at +6.4%, followed by cider (+4.7%) and world lager (+4.4%). Meanwhile, core lager (-4.4%) and ale (-3.9%) remain under pressure.

Food was the principal driver of increased spending, with average food spend reaching £32.58 per head, up 5.4% year on year. Drinks spend rose more modestly, increasing by 2.1% to £21.23.

Despite August’s softer volumes, year-to-date performance offers encouragement, with total volumes just 0.8% behind 2025 and Rate of Sale up 0.5%.

The findings suggest that while consumers remain willing to spend on hospitality experiences, operators are increasingly reliant on maximising the value of the entire visit rather than simply driving additional drinks volume.

As the industry moves into autumn, the findings highlight a clear opportunity for operators and suppliers to capitalise on sustained consumer engagement and convert longer visits into greater commercial returns.

Pubs Face Smart Meter Requirement for New Fixed-Term Energy Deals From 2027 Pubs and other small and medium-sized hospitality businesses will need to have, or agree to install, a smart meter in order to sign up to a new fixed-term energy contract from September 2027, under rules confirmed by the Government.

The Department for Energy Security and Net Zero (DESNZ) has set out plans to expand smart meter uptake across non-domestic premises, including licensed venues, as part of a wider drive to give businesses clearer insight into their energy consumption.

From 1 September 2027, energy suppliers will be required to make smart or advanced meter installation — or agreement to one — a condition of entering into a new fixed-term contract for eligible businesses. Suppliers must begin informing affected customers of the upcoming change from 1 January 2027, giving operators several months’ notice before the rule takes effect.

The requirement will not apply universally to all commercial premis-

es, but is aimed at smaller and medium-sized non-domestic businesses, a category that covers the vast majority of independent and smallgroup pubs.

Ministers say fixed-term energy contracts, while typically cheaper than default out-of-contract rates, are increasingly only accessible to businesses willing to have a smart meter fitted. DESNZ argues the change will help close that gap while boosting overall smart meter coverage.

The department forecasts that smart meter penetration among smaller businesses and other non-domestic sites will reach 88% by the end of 2030 under the new rules, compared with a projected 73% if no action were taken.

Officials estimate the policy could save non-domestic energy customers as much as £194 million over the scheme’s ten-year appraisal period, with total benefits — including efficiency and system-wide gains

— put at up to £340 million. DESNZ says the savings will largely come from businesses being able to monitor and manage their energy use more precisely, though it acknowledged some supplier costs linked to the rollout could be passed on to customers.

The Government published its full response to the consultation on the policy on 1 September 2026, alongside a final impact assessment and accompanying guidance for both suppliers and businesses.

The plans have drawn criticism from the Conservatives. Shadow energy secretary Andrew Bowie argued that businesses should retain the choice over whether to have a smart meter fitted, rather than facing what he characterised as pressure to comply in order to access competitive contract terms. He linked the move to broader concerns over rising costs facing employers, and said the Opposition’s alternative approach would prioritise cutting bills for business through its own energy policy proposals.

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Digital ID in Pubs: Cyber Expert Warns Personal Data Must Be Protected Pubs in England and Wales are set to allow the use of digital ID apps to approve ages, under plans announced by the government. The technology will be available alongside physical forms of ID, with customers able to choose from a range of apps provided they are on a government approved list. The government says that the move will make age checks faster and more secure for customers and staff.

However, while digital ID could make age verification more convenient, it also raises questions around cybersecurity, identity verification, and how personal data is handled.

IT expert John Pepper, CEO and founder of Managed247 (www.managed.co.uk), warns that while digital ID has the potential to improve the way age checks are carried out, its security will ultimately depend on how well the apps, accounts, and the wider ecosystem around it are protected.

“Digital ID could make age verification more convenient, but it is crucial not to assume that moving an ID check onto a smartphone automatically makes it more secure. The technology behind the apps and checks becomes just as important as the ID itself.

“The key question is how securely someone's identity is being verified and protected throughout that process. A digital ID can contain highly valuable personal information, and criminals are increasingly interested in data that can help them impersonate someone, bypass security checks or build a more convincing profile of an

individual. Identity fraud remains at one of its highest levels, with criminals using stolen personal details to cause wider financial harm, so it’s really important that the technology behind these ID apps is properly secured.

“That doesn't mean people should be concerned about using digital ID apps, but they should understand that their phone, account and digital identity are becoming increasingly important from a security point of view. If an account is compromised or a device is stolen, the impact can go beyond just losing access to an app.

Depending on how the system is designed, an attacker could potentially gain access to information or verification capabilities associated with that identity.

“There is also a wider security issue around the number of organisations and technology providers involved in the process. Customers need to be able to trust not only the app they are using, but the companies handling and verifying their information. Strong security measures, including multi-factor authentication and making sure only the right people and devices can access the information will all have an important role to play in protecting digital identities. Businesses also need to make sure they can spot anything unusual quickly and, importantly, only collect the information they actually need. The less personal data being shared and stored unnecessarily, the lower the risk if something does go wrong.”

“The good news is that digital ID could actually offer a privacy advantage if it is designed correctly. A pub doesn't necessarily need to know someone's full date of birth, address or other personal details; in many cases, it simply needs to establish that they are over the required age. The less personal information that is shared and stored, the less there is available to criminals if a system is ever compromised.

“For people using these apps, the important thing is to treat their digital identity with the same care they would give their bank account. Keep devices and apps updated, use strong authentication and be cautious about unexpected requests for identity information or access to your account. For the businesses behind the apps, security can’t be an afterthought. The aim should be to make age verification quick and easy, while only collecting and sharing the personal information that’s needed.”

Alain Roux Calls On Hospitality To Help Raise Awareness Of Disease That Claimed His Father Michel And Help Put Pulmonary Fibrosis On The Map Celebrated chef and Pulmonary Fibrosis Trust Patron Alain Roux is calling on the hospitality industry to get behind an extraordinary 900-mile endurance challenge and help raise awareness and funds for the incurable lung disease that claimed the life of his father, legendary chef Michel Roux OBE.

An estimated 70,000 people are living with pulmonary fibrosis in the UK, with more than 6,000 deaths each year. The disease causes irreversible scarring of the lungs, making breathing increasingly difficult. There is currently no cure, although treatments can slow the progression of some forms. As breathlessness increases, independence, work and social lives can all be affected.

Peter Bryce, Chairman of the Pulmonary Fibrosis Trust and himself living with the condition, said, “Alain knows only too well the devastating impact pulmonary fibrosis can have on an individual and their family. Michel Roux made an extraordinary contribution to British hospitality and Alain’s support gives us an opportunity to ask the industry he helped shape to get behind the campaign and help make this disease better understood.”

Throughout Pulmonary Fibrosis Awareness Month this September, the Trust is asking hospitality businesses to support its Every Breath is Precious campaign by sharing Alain’s video and the campaign with their teams, customers and professional networks, fundraising or taking on a challenge of their own.

At the centre of the campaign is Professor Nick Ashill, 62, who is currently running more than 900 miles from John O’Groats to Land’s End, averaging around 40 miles a day and aiming to raise £100,000 for the Pulmonary Fibrosis Trust.

Hospitality is already playing a part. Pubs and businesses along Nick’s route have provided accommodation, places for the campaign motorhome to park and a warm welcome after another gruelling day on the road. Peter added, “The support we’ve received along Nick’s route has been fantastic. It demonstrates what hospitality does so well, looking after people and bringing communities together. Now we’d love the wider industry to join us.”

Image credit: Lateef Okunnu

Like Alain, Nick’s motivation is personal. He lost his mother to pulmonary fibrosis.

Nick said, “I can run because my lungs allow me to. For someone living with pulmonary fibrosis, simply breathing can become the challenge. I’ll be running around 40 miles every day, but there are people with PF who struggle to walk from one room to another. That contrast is what Every Breath is Precious is all about.”

His challenge is even more remarkable following a near-fatal accident in 2017, when Nick was struck by a vehicle travelling at around 60mph while attempting to run across America. He underwent 16 operations and was warned he might never run again. He returned to complete the American run in 2022 before running approximately 2,500 miles across Australia in 2024.

Alain’s involvement is equally personal. His father Michel, co-founder of Le Gavroche and one of the most influential figures in British gastronomy, died aged 78 in 2020 after living with idiopathic pulmonary fibrosis.

Alain has recorded a video appeal asking the industry his father helped shape to support the campaign and help make the disease better understood.

The Trust is asking hospitality businesses to share Alain’s video and Nick’s story, talk about pulmonary fibrosis with teams and customers, fundraise, donate or ‘make their move’ by walking, running, cycling, swimming or taking on a challenge of their own. Funds raised help the Pulmonary Fibrosis Trust provide practical and emotional support to people living with PF and their families, including equipment and home adaptations, as well as supporting awareness and research.

Across hospitality communities there will be people living with the disease, caring for someone or mourning someone they have lost. This September, hospitality can help make pulmonary fibrosis better understood.

Every breath is precious.

Watch and share Alain Roux’s message: https://shorturl.at/f1PDV Find out more or Make Your Move: Every Breath is Precious

Logicall Wireless Solutions - Temperature Monitoring Manual temperature checks are costly, time-consuming, and prone to error. Staff need to take readings regularly, log them accurately, and spot potential issues before they escalate. But what happens if a fridge or freezer breaks down overnight? You won’t know until the next day—and by then, you’ve already lost stock and a day’s trade. That’s thousands in potential losses, all because manual checks can’t catch problems in real time.

Automated temperature monitoring is the obvious solution. Smart sensors continuously track your fridges and freezers, alerting you instantly if temperatures rise or equipment fails. You stay audit-ready, paperless, and confident that your stock—and your customers—are safe.

The cost? From just £40 per month, a small investment that can save thousands. One

breakdown avoided can more than pay for a year of monitoring by preventing wasted stock and lost sales.

Make the switch to digital monitoring today—and unlock the full benefits of Logicall’s ecosystem. Beyond temperature, our solution includes energy monitoring, leak detection, digital HACCP checks, and much more.

Protect your business, save time, cut costs, and simplify compliance—all with a single, smart system.

01672 569374 info@logicall.co www.logicallmonitoring.co.uk

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Weight-Loss Drug Boom Adds to Pressures Facing Scotland’s Pubs and Restaurants, Trade Body Warns Scotland’s licensed hospitality sector is contending with a fresh headwind as the growing popularity of weight-loss medications appears to be denting footfall in pubs, bars and restaurants, according to new research from the Scottish Licensed Trade Association (SLTA).

The trade body’s latest on-trade market insight report, based on responses from around 300 pubs, bars, restaurants and hotels, found that 16% of operators had noticed a drop in visits which they linked directly to the rise in fat-loss treatments such as GLP-1 injections. A further 22% said their customers were behaving more “discerningly” when eating and drinking out, a shift they also attributed to the medications’ growing use.

The findings sit alongside a broader picture of a sector still under strain. Despite this, the report points to some tentative signs of improvement. Two-thirds of operators said the men’s football World Cup had given trade a lift over the summer, although the same could not be said of the Commonwealth Games, held in Glasgow, which the report describes as having made no discernible difference to sales in pubs and bars.

Overall, 58% of businesses surveyed described their trading position as being in decline. Even so, optimism has ticked up compared with the association’s winter survey: 71% of respondents now expect to break even or turn a profit, up from 63% previously, while 61% are forecasting growth or stability for the remainder of 2026. The proportion of operators who said they were weighing up closure also fell, down nine percentage points on the earlier survey.

COSTS REMAIN THE DOMINANT CONCERN Rising costs continue to be the single biggest issue for operators, with

97% of those surveyed reporting cost increases over the period and more than half — 57% — saying those increases had outstripped inflation by some margin.

paign, which is lobbying Westminster to cut VAT for hospitality to 10%.

SLTA managing director Colin Wilkinson said the World Cup had provided only a short-term boost against a difficult wider backdrop. “The World Cup provided a brief sales boost, but the broader economic outlook remains challenging,” he said, adding that members were reporting subdued consumer confidence as continuing global uncertainty weighs on spending decisions.

“Business profitability remains a major concern, so we urge all parties within the Scottish parliament to place early rates reform, and within the Westminster parliament a reduction in VAT for the licensed hospitality sector, truly at the heart of their economic strategies,” Wilkinson said. “Both governments have recently stated again that one of their core priorities is growing the economy. Well, the time is now — no more just ‘talk the talk’, it’s time to ‘walk the walk’.”

Wilkinson also pointed to the emergence of the weight-loss drug trend as a new factor operators now have to reckon with, noting that changing customer habits linked to the medications were beginning to show up clearly in the data.

He added that the SLTA wants Scottish ministers to accelerate their review of how commercial rates are calculated for licensed hospitality premises, and to work more closely with the trade in doing so.

CALLS FOR RATES REFORM AND VAT CUT Beyond the immediate trading picture, Wilkinson used the report to renew pressure on both the Scottish and UK governments over the cost of doing business. He argued that Scottish hospitality operators face steeper commercial rates and energy costs than counterparts elsewhere in the UK, and said profitability worries meant tax and rates reform needed to move up the political agenda in both Edinburgh and Westminster.

He called for the Scottish Parliament to prioritise early reform of business rates, and for the UK government to cut VAT for hospitality businesses — pointing to Ireland’s reduced rate for the sector as a model the UK could follow. He also urged First Minister John Swinney to throw his support behind the industry-led “VAT’s the Problem” cam-

The report also flagged concerns over the future skills and staffing pipeline for the sector, with operators calling for greater support for apprenticeship schemes to help address recruitment challenges.

TREASURY RESPONSE Responding to the calls for a VAT cut, a Treasury spokesperson said: “The chancellor is fully focused on his priorities, to give families and businesses a bit of breathing space, back British jobs, and drive growth in every postcode, underpinned by a commitment to meet the fiscal rules.

As has always been the case, decisions on tax are a matter for the chancellor to set out at fiscal events, rather than routinely commenting on rumour, speculation or proposals.”

NTIA Supports Digital ID But Warns Successful Implementation Will Be Critical The NTIA has said that it supports the potential of digital ID to deliver safer and more efficient age verification across the night time economy, but warns that its success will depend on practical implementation, robust safeguards and confidence from both venues and consumers.

Michael Kill, CEO, Night Time Industries Association commented:

from day one.

“Many licensed premises already use sophisticated ID scanning and verification systems, so we need clarity on how digital credentials will integrate with existing infrastructure without adding unnecessary cost or complexity.

“The introduction of digital ID into licensing has the potential to strengthen age verification and make the process more efficient for venues and customers. The key challenge will not be the technology itself, but ensuring it can be implemented consistently and confidently across the sector.

“Consumer trust will be equally important. Clear communication around privacy, personal data and exactly what information is and is not shared will be essential.

“Venues will need clear guidance, effective staff training and confidence in recognising certified digital credentials. Robust safeguards against underage access and fraudulent credentials must also be fundamental

“If government works closely with the industry on implementation, digital ID can represent a positive step forward for licensing, security and customer experience.”

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Raise A Glass To Cask Ale Week With Free Tasters, New Brews And Ale Trails More pubs than ever are taking part in Cask Ale Week, the annual celebration of Britain’s national drink, as which starts this Thursday, 17th September and runs through to Sunday 27th.

Over 10,000 pubs and hundreds of breweries up and down the country will be putting the spotlight on cask ale. With new figures showing that 16% of Cask Ale Drinkers are now aged 18-34*, there are high hopes that this new generation of beer lovers will pay their part in keeping Britain’s hard-pressed pubs busy. Cask ale is only served in pubs and clubs, so enjoying a pint is a great way to support your local.

Cask Ale Week 2026 is a great time to discover cask ale, with brewers launching new beers to mark the occasion, and breweries and pubs running special promotions, ale trails and beer festivals. There are full details on the website, with activity including:

frequency and spend amongst the GenZ and Millennial drinkers. *Source: CGA by NIQ, OPUS June 2026.

With Timothy Taylor’s Landlord the UK’s best-selling cask ale brand by both value and volume, Andy Leman, head brewer at the Yorkshire-based independent family brewery, says: “Cask Ale Week is an excellent springboard to get drinkers talking about what makes cask beer so special, and why it remains vital to British pub culture.

“We know that there’s plenty of interest amongst younger drinkers in trying cask beer brands that are familiar fixtures on the bar, but which they may want to know more about flavour-wise. Giving these so-called caskcurious, and price-conscious, consumers a chance to try-before-they-buy could help increase the reach to a new generation of cask converts.”

• CaskFinder Ale Trail: download the Caskfinder app, buy a pint of cask ale in 12 pubs and claim your limited edition Cask Ale Week T-shirt. Follow a trail recommended by the app, or curate your own ale trail.

• Free tasters of cask ale: between them, the 10,000 pubs taking part in Cask Ale Week are set to offer a whopping one million free ‘try before you buy’ tasters of cask. It’s a great way to find out what a cask ale tastes like before committing to a whole pint!

• Pub Quizzes: hundreds of pubs across the country will be running the Cask Ale Week Pub Quiz. The question are a mix of beer facts and general knowledge, so why not try your hand?

• Rate your ale to win a bar tab: Simply submit 12 cask ale ratings on the Caskfinder app between 17th–27th September, whether a pint or a half, to be entered into a prize draw for the chance to win a bar tab.

The website will also promote a Beer of the Day and Brewery of the Day each day. While the exact line-up is secret, expect to see familiar beers such as Timothy Taylor’s Landlord, which has recently had a makeover, and Wadworth 6X, alongside new beers from local and independent brewers.

Adam Russell, commercial director of Wiltshire-based brewer Wadworth, whose 6X ale is also seeing strong growth, says: “There’s definitely a trend amongst younger drinkers to look for cask ales with provenance and heritage. They know Wadworth 6X as a brand their dad – or maybe even their granddad – drank, and they want to revive and continue that family tradition.”

New data has also revealed the UK’s top destinations for cask beer quality. Based on the reports of Cask Marque assessors, as well as ale drinkers using the Caskfinder app, Nottingham heads the list, followed by Swindon and Oxford. Manchester, Birmingham, Lancaster, and Dorchester are also contenders.https://britishbeerbreaks.substack.com/p/nottingham-is-the-cask-beer-champ

• The average price of a pint of cask beer is £4.54, compared to an overall average of £4.97 a pint.

• Cask ale is often the best value for money on the bar – cask ale accounts for 8.1% of draught beer sales by volume but just 7.4% by value.

• Food pubs tend to sell more cask ale, with cask accounting for 12.5%, or £1 in every £8, of spending on beer in food pubs. This compares to £1 in every £13 spent on beer in all pubs.

(Source: CGA by NIQ OPMS P05 (16/05/26))

The figures showing higher take-up of cask ale amongst younger drinkers come from pub trade analyst CGA. The stats show that 16% of Cask Ale Drinkers are now aged 18-34*, with growth seen in cask ale occasions,

WHAT’S SPECIAL ABOUT CASK ALE? • Cask ale is a uniquely British drink that can only be enjoyed in pubs and bars – so support for cask is also support for your local!

• It’s an artisan, flavoursome product that comes in all colours and flavours from pale ales to dark stouts.

• Cask ale is a living drink that continues to ferment in the cask in the pub cellar. Served in top condition, nothing beats a pint of cask ale.

THE CASK ALE MARKET IN 2026

Felixstowe Community Pub Officially Reopens Following Transformational Makeover

The Falcon, located on High Street in Felixstowe, officially reopened on Friday 11th September following a transformational investment of more than £382,000. The pub is part of Proper Pubs, the award-winning community wet-led operator division of Admiral Taverns, which operates more than 200 pubs across England, Scotland and Wales.

Behind the bar is passionate community hero, Dwain Reader, who brings a wealth of experience to The Falcon, having previously run a Proper Pub in Braintree. His expertise, combined with his energy, enthusiasm, and passion for the local area will enable him to create a lively social hub for local residents to enjoy, further cementing the pub at the heart of the local community.

Inside, the pub has been completely transformed to include brand new decor throughout as well as a redesigned bar area that has created a more open space and breathed a fresh lease of life into The Falcon. In addition, the pub has a brand-new pool and darts area.

Outside, The Falcon hosts a brand-new courtyard and garden area for customers to enjoy.

Dwain Reader, Operator of The Falcon, said: “It has been fantastic welcoming customers into The Falcon

over the past week. The response from locals has been incredibly positive, and I would like to thank the whole community for their generous support with this new venture. I look forward to serving the people of Felixstowe for many years to come.”

The Falcon will host a busy schedule of entertainment for customers to enjoy including regular live music, karaoke and quiz nights. Dwain is also hoping to support all aspects of community life by collecting food to donate to the local foodbank as well as raising money to have a lifesaving defibrillator installed.

Nikki Greenhalgh, Operations Director for Proper Pubs, said: “It’s been a real pleasure to officially welcome Dwain to The Falcon, and the finished refurbishment looks fantastic. It has been wonderful to see the doors reopen and the local community returning to enjoy this great pub once again.

On behalf of myself and the whole Proper Pubs team, we would like to congratulate Dwain on his first week and wish him the very best of luck for the future.”

Bidfood Locks Prices On Almost 200 Products For Four Months With Launch of Price Wise Bidfood, one of the UK's leading foodservice providers, is launching Price Wise, a new publication designed to help operators save money and time, alongside a refreshed Marketplace, featuring stronger deals and more chef-led inspiration.

Available from September, Marketplace moves to a bi-monthly format, with stronger double-month deals, an improved shopping experience and fresh content to support menu planning. New features include ‘Focus Flavour’, highlighting seasonal ingredients and product recommendations, as well as industry insights, trends and chef-created recipes.

To make browsing simpler, Marketplace has also been redesigned with fewer adverts and a clearer route to shopping offers through Bidfood Direct.

Meanwhile, Smarter Swaps highlights cost-saving alternatives to leading brands, helping customers identify opportunities to reduce spend without compromising on quality.

Both publications will be available in print and as fully shoppable digital editions on Bidfood Direct.

Katie Sillars, Head of Commercial Growth Initiatives at Bidfood, said: “For many operators, the challenge isn't just managing rising costs, it's finding ways to continue supporting and inspiring customers while protecting already stretched margins. Every purchasing decision matters, and businesses need support that helps them work smarter, not just spend less.

Launching alongside Marketplace, Price Wise will run from September to December and feature almost 200 products on a four-month price lock, helping operators bring greater certainty to their food costs.

“We believe our role is to be more than a supplier. Through Marketplace and Price Wise, we're giving operators the insights, inspiration and value-led solutions they need to navigate today's challenges, plan with confidence and build more profitable businesses for the future.”

The publication also introduces Chef's Picks, where Bidfood's development chefs share practical tips on boosting margins, saving labour time, reducing waste and making products work harder across menus.

For more information and to browse the latest editions of Marketplace and Price Wise, click here.

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Ministers Signal More Flexibility for Tied Pub Tenants After Pubs Code Review The Government has indicated it is willing to reform the rules governing tied pub tenancies, potentially giving licensees more control over what they pay for beer, cider and other supplies. The move follows a review of the pubs code and the role of the Pubs Code Adjudicator (PCA), the independent regulator that oversees relations between tied tenants and Britain’s largest pub-owning companies. Ministers have confirmed the regulatory framework will continue, but say it could be tightened up to create additional options for both tenants and pub companies.

BACKGROUND TO THE CODE Introduced in 2016, the pubs code governs dealings between tied licensees and the six biggest pub-owning businesses in England and Wales. Its core aim is to guarantee tenants fair treatment, and it includes the market rent only (MRO) option — a mechanism allowing qualifying tenants to break free of tie arrangements so they can source drinks from suppliers of their choosing.

In practice, take-up of that option has been limited. Government figures show fewer than 400 tenants applied to go free of tie between April 2022 and March 2025. Officials say tenants have pointed to the cost and complexity of the process as key reasons for not pursuing it.

WHAT COULD CHANGE The Department for Business and Trade (DBT) has said it will now consult publicans and industry figures on ways to widen tenants’ options, including the possibility of fairer lease terms and improved pricing on beer supplies.Separately, ministers are weighing up reforms that would let pub companies and their tenants strike longer-term agreements. The department argues that the added security such deals could bring may encourage both sides to invest more readily in their premises, protect jobs and keep pubs functioning as focal points for their local communities.

Kate Dearden, Minister for the Future of Work, said the review was intended to give tenants a fairer deal while also giving pub companies the confidence to invest, adding that thriving pubs bring benefits to the wider community, from skills development to reviving high streets.

ADJUDICATOR ASKED TO REVIEW ITS OWN PRACTICES Alongside the wider policy review, ministers have asked the PCA to examine six specific areas where it could operate more effectively. These include producing clearer guidance for tenants and ensuring that requests for information made to pub companies are proportionate and reasonable.

The review followed a broader assessment of whether the adjudicator role should continue in its current form, be reformed, or be folded into another public body. It arrives shortly after the PCA marked ten years of regulating the tied pub sector.

SECTOR RESPONSE Sector spokespersons have welcomed the news, Greg Mulholland, Campaign Director for the Campaign for Pubs said: “The Government has rightly retained the Pubs Code, which is still needed more than ever. We are

Available in Big Value 1Kilo Bag

very relieved that Minister did not fall for the transparently cynical nonsense spun by the big pubcos that it wasn’t needed any more. The truth is that abuse of the tie and abuse of the so-called ‘self-employed manager’ model is still rife as former licensees and communities all over the country will confirm. It continues to be a very significant factor in pub closures, both temporary and permanent.

“We welcome the fact that the Government will consult on making it easier for tied tenants to go free-oftie, because the current weak process makes it far to risky and costly for most tenants to consider it. As the person who led the campaign and introduced the Market Rent Only (MRO) right to Parliament, I can confirm that the current Market Rent Only option is not what the House of Commons voted for and is weak and flawed and often out of reach for tenants. It is time for the genuine MRO that was promised to tenants, as well as looking at reform of the beer tie itself. There is no excuse at all for huge offshore property companies that don’t brew beer to be allowed to force pub landlords to buy beer and other products at hugely inflated prices, sometimes as much as double the cost. It is bad for publicans, bad for small brewers and bad for pub customers.

Paul Crossman, Chair of the Campaign for Pubs & a publican in York said: “Andy Burnham has promised to support pubs and one easy and obvious way to do this is through meaningful reform to stop abuse of the beer tie, to finally allow pubco tenants to take a fair share of the pubs’ profits. This costs the Treasury and the taxpayer nothing and would enable many more publicans to actually make a living. It is also high time that the Treasury commissioned a proper study of how much money is lost to the UK economy every year, through the fact that offshore and foreign owned pubcos take far too much money from pub tenants, which goes to service their debts, pay off bondholders and pay shareholders and excessive bosses salaries and bonuses.

“It is also time for a proper investigation into whether some of the ‘self-employed manager’ models are actually legal, both in terms of some of these people getting less than minimum wage, but also because some appear to be bogus self-employment, something the Government has pledged to crack down on”.

“We look forward to working with the Government and we hope they will look at the evidence and strengthen the Pubs Code, so that it can at last ensure that pubco tenants can take a fair share of their pubs’ profit, something they were promised in 2015 but that still hasn’t happened”.

CAMRA Chairman Ash Corbett-Collins said: “We’re glad that the Pubs Code will be kept in place, as it’s needed more than ever. Ordinary drinkers are being denied choice and value by the global brewers that dominate the UK beer market, including how beer is sold to pubs. We’re looking forward to seeing the details of how more tied pub tenants might be able to challenge the beer tie.

“However, we still have a supply-led beer market that is dominated by global brewers, which means that licensees, independent brewers, and ordinary drinkers lose out.

“We need to see bolder reforms like guest beer rights for tied tenants, and the Department for Business must stop dragging their feet and publish the outcome of the review of access to the beer market for independent brewers.”

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Hospitality Could Offer £2.3bn Economic Benefit As NEET “Experience Trap” Fuels UK’s Youth Unemployment Crisis Britain is facing a ‘first jobs’ crisis which is costing billions of pounds a year, a new report has revealed.

dence to grow, invest and hire. With 85% of hospitality leaders saying higher tax burdens are limiting their ability to recruit young or inexperienced workers, government should look at ways to reduce the cost of employment. If we want businesses to invest in the next generation, we need policies that encourage employers to create more jobs and give young people the chance to prove what they can do.”

Analysis by Hilton (NYSE: HLT) and WPI Economics estimates that moving one young NEET – someone not in education, employment or training – into a first job generates around £152,000 in economic value per year through higher output, tax revenues, lower benefits spending and reduced long-term scarring effects.

Allen Simpson, Chief Executive of UKHospitality, said: “The ‘experience trap’ thousands of young people are caught up in is the result of the last two years adding billions of costs onto critical employment sectors like hospitality.

But with many struggling to take this first step into work due to a lack of prior experience, young people are being caught in an “experience trap” that is holding back growth and contributing to record levels of youth unemployment.

With recent Office for National Statistics (ONS) figures showing 400,000 NEETs are actively looking for work, and new Censuswide polling finding that one in four (24%) NEETs cite a lack of experience as their biggest barrier to getting a job, WPI analysis calculates that this “experience trap” could be costing Britain up to £14.4 billion a year in lost economic output.

At the same time, sectors such as hospitality that have traditionally provided a first job without the need for prior experience are seeing vacancies fall as rising energy, tax and employment costs have reduced employers’ ability to create first job opportunities for young people.

The research, which combines independent polling of 500 UK business leaders and 2,500 UK consumers with economic analysis, also points to a wider confidence and readiness gap among young people entering the labour market. Polling found that only 28% of UK adults overall felt they left education well prepared for work. Sentiment was even weaker among young people at the start of their careers, falling to just 20% of 18 to24-year-olds.

THE £2.3BN HOSPITALITY OPPORTUNITY Hospitality remains one of the few industries that offers young people without experience the opportunity to enter the workforce. The report estimates that filling hospitality’s excess vacancies with young NEETs could move around 33,600 people into work and generate £2.3bn of economic benefit each year.

To help unlock these critical first-job opportunities, Hilton and UKHospitality have called for a package of measures to be introduced, including reducing employer National Insurance Contributions for hospitality, delivering meaningful reforms to business rates to support the whole of hospitality, cutting hospitality VAT to 10% in line with Europe and scrapping the proposed holiday tax. UK hospitality leaders agree, with 85% saying higher tax burdens are limiting their ability to hire young or inexperienced workers. Eighty-one per cent (81%) of business leaders

also said they would invest more – creating growth and new jobs if the tax burden was reduced.

Reflecting concerns about the impact of rising costs on entry-level hiring, 81% of business leaders said that without access to entry-level jobs, young people struggle to build the experience employers expect. Eighty per cent (80%) also said weekend and part-time holiday work should be safeguarded, with 72% describing these roles as the most important gateway into employment.

In addition to first-job opportunities, hospitality also offers strong career growth prospects. Over the past year, 16–24-year-olds accounted for one in four promotions across Hilton’s UK business, showing how hospitality can help young people build long-term careers. Business leaders also see the benefit of a career in the sector, with 76% saying they would recommend the hospitality industry to someone starting their career today and 78% saying they would encourage their children or younger relatives to work in hospitality to learn essential life skills.

Steve Cassidy, Senior Vice President, UK & Ireland, Hilton, said: “Hospitality has always been one of the UK’s strongest routes into employment and we see firsthand how taking that first step into work can have a lasting impact on a young person’s confidence, skills and future career prospects. This research backs up just how valuable those first-job opportunities continue to be, not only for young people but for the wider economy.

“Yet too many young people are now caught in an experience trap, unable to get the experience employers are looking for because they cannot access that crucial first opportunity.

“Hospitality can play an important role in fixing this. At Hilton, we continue to open the door to work for thousands of young people, but our owner community and businesses across the sector also need the confi-

“Hospitality is the sector of experience and opportunity, regardless of your background, qualifications or circumstances, but the jobs it creates, and supports are being taxed out of existence. It’s costing the economy and taking away the first step on the career ladder for a whole generation.

“The benefits of backing hospitality are clear. Billions in economic benefit, opportunities for young people and thousands of people back in work. The new Prime Minister should continue to show his support for hospitality, reduce its tax burden and allow the sector to fulfil its potential to drive economic growth and create new jobs in every postcode.”

HILTON EXPANDS ACTION TO TACKLE YOUTH EMPLOYMENT CHALLENGE In 2026, Hilton is supporting more than 4,000 young people through work placements, careers events, mock interviews, workshops and hotel visits designed to develop skills, confidence and workplace experience.

Building on this work, Hilton and long-term partner Springboard, the UK’s leading hospitality employment charity, will launch a flagship event in early 2027 to help hundreds of young people discover hospitality careers. Bringing together young people, parents, teachers and careers advisers, the event will showcase routes into the sector and the opportunities they can unlock.

The event forms part of a wider ongoing programme – delivered with partners including Springboard, Aurora Foxes, DSA WorkFit and Only A Pavement Away – that helps more people gain the experience employers are looking for and opens routes into hospitality careers.

Chris Gamm, CEO of Springboard, said: “Through our work with young people, we see every day that ability and ambition are there, but confidence and opportunity can make all the difference. When someone is given the right support to build their skills and confidence, and an employer like Hilton is willing to give them that first opportunity, it can be the start of a career and a genuine change in their life.”

Newcastle Hotel Doubles Room Service Revenue With A Little Help From Tim Healy – And A Robot A PIONEERING Newcastle hotel has doubled its room service revenue after introducing robotic technology – with a little help from one of Tyneside’s best-known actors.

the operation.

The technology has also provided an unexpected benefit for some guests who prefer lower-contact interactions.

Maldron Hotel Newcastle, at Newgate Street, became the first hotel in the UK to introduce the ButlerBot W3, an autonomous service robot which delivers room service and guest amenities directly to bedrooms.

Anna added: “One of the things we've learned from introducing technology across the hotel is that guests want different things.

“Some people love chatting to our team and experiencing that warm Geordie hospitality, while others, including some neurodivergent guests, may prefer a more independent or lower-contact experience.

And the robot – affectionately known as “Anna Bot” – now has another distinctly local feature: the voice of Auf Wiedersehen, Pet and Benidorm star, Tim Healy.

Since introducing the robot – which has been provided by North East company, Spark Robotics - the hotel has seen its room service revenue double, while freeing up team members to spend more time looking after guests in the hotel’s bar and restaurant.

Anna Wadcock, General Manager of Maldron Hotel Newcastle, said the results demonstrate how technology can complement rather than replace traditional hospitality.

“Anna Bot has become a real part of the hotel and guests absolutely love her,” said Anna.

“What started as an innovative way of delivering room service has developed into something which genuinely supports our team, improves the guest experience and has had a measurable impact on our revenue.

“The important thing for us has always been that technology should support our people, not replace them. Every room service delivery the robot makes means a member of our team can remain in the bar or restaurant looking after guests rather than leaving the floor.

“And the fact that our room service revenue has now doubled shows that guests aren't just enjoying the novelty – they are actually using the service more.”

“Guests can use our contactless check-in and check-out options and order room service digitally, with Anna Bot then completing the delivery.

The ButlerBot W3 independently navigates the hotel, communicates with the lifts to travel between floors and links with the hotel’s bedroom telephone system.

When it reaches a guest’s room, a very familiar voice calls them to let them know their order has arrived.

“Tim is a regular guest at the hotel through our support for his charity ‘Sunday for Sammy’ and one day asked if there was anything he could do for us,” said Anna.

“We thought it would be brilliant to give Anna Bot a proper Geordie voice, so Tim very kindly recorded it for us.

“Guests get quite a surprise when their bedroom phone rings and suddenly Tim Healy is telling them their room service has arrived.

“The funniest moment is probably when Tim stays with us, orders room service and ends up answering the phone to himself!”

Along with food and drink orders, Anna Bot can deliver additional guest amenities such as towels and toiletries, allowing the hotel team to respond quickly to requests without having to leave other areas of

“It gives people more choice over how they experience the hotel, and that's really important to us.

“For us, the best use of technology isn't about removing hospitality – it's about giving our team more time to deliver it.”

Eric Guo, founder of SPARK Robotics, said he was delighted with the positive experience that the Maldron Hotel has had and that it showcased the many useful applications for the robots.

“Hospitality is just one of many industries that can benefit from robots,” he said.

“Logistics sites, shopping centres, garden centres, amusement arcades, care homes and large buildings all manage repetitive work, staff pressure, consistency requirements and high-volume routines.

“Our aim is to help organisations identify where robots can support those tasks in real working environments.

“We work in areas where there are challenges with repetitive tasks, staffing pressures and labour-intensive work and help clients come up with a solution that is right for them.”

For further information visit www.spark-robotics.com

Issue 334

Administrations Rise Due to Cost Pressures and Uncertainty Stats released by The Insolvency Service reveal that administrations were 44% higher than in July 2026, and 60% higher than in August 2025.

Administration numbers have been volatile in recent months, driven by over 250 connected companies in the Real Estate sector entering administration.

The number of compulsory liquidations in August 2026 was 8% higher than in July 2026 and 5% higher than in August 2025. The average monthly number of compulsory liquidations in the first eight months of 2026 was 5% lower than the 2025 monthly average.

Giuseppe Parla, Restructuring & Insolvency Director at Menzies LLP, says the rise in administrations in August sits atop a surface of improving GDP, however continuing geopolitical uncertainty continues to put mounting pressure on costs, and with neither showing signs of easing, more British businesses are likely to follow: “Below the surface of an improving GDP, renewed conflict in Iran and its economic fallout continue to push up energy, fuel and supply chain prices, and inflation. For businesses already managing tight margins, these are pressures that are becoming increasingly difficult to absorb, which poses a significant threat to the British economy and risks further elevations in company insolvencies if left unresolved.

While UK hospitality saw a summer uptick in confidence following a cut to business rates and record temperatures, sector costs continue to rise, compounding years of gradually increasing pressure on traders. Further uncertainty has been added to the mix by the announcement of the tourist tax, and ongoing debate over bans on ‘vertical drinking,’ both of which could risk decreasing pub, restaurant and hotel revenues, particularly in crowded cities.

As we sit a month away from the Budget, many businesses are already holding their breath amid rumoured tax hikes and price rises which will determine their ability to break even in an unpredictable economic climate. All eyes now turn to the Chancellor to set out how this Government plans to restore confidence and financial stability, with firms looking for a defined roadmap that provides clarity on growth, tax pressures and shifting international trading rules. For some, this wait alone could be the difference between survival and failure.

Seeking support is a difficult conversation to have, but as ever, our message to firms is to use the coming month to review their finances and take expert advice at the first sign of distress. Doing so early increases the chance that they will be ready to adapt to new economic conditions and policies, and opens more options to protect value, preserve jobs and secure long-term financial viability.”

Hungry Horse Collaborates with Macmillan Cancer Support Pub brand, Hungry Horse, has collaborated with its long-standing charity partner, Macmillan Cancer Support, to introduce a new Rice Bowl to its latest Autumn/Winter menu, developed to provide customers with greater choice while taking into account a range of dietary needs.

Created by Greene King’s nutrition team in partnership with Macmillan’s clinical dietitian and nutrition expert, the Rice Bowl has been carefully designed using ingredients suitable for people receiving cancer treatment, while at the same time also being a menu option that can appeal to a wide range of customers.

For some people living with cancer, eating out can become more challenging during treatment due to changes in appetite, tastes and nutritional needs. By working with Macmillan’s clinical dietitian and nutrition expert, Hungry Horse has developed a dish that helps ensure there is a menu option suitable for those customers, while also offering a fresh and flexible choice for anyone looking for a lighter meal.

Oliver Jones, Food Development Manager for Hungry Horse said: “Eating out is an important way for people to spend time with family and friends, but we know that for some people receiving cancer treatment this can be challenging and that choosing a meal can be more difficult.

“Working with June and drawing on her clinical and nutrition expertise, we’ve been able to create a dish that takes those challenges into account, while remaining a delicious option that any customer can enjoy. We hope that by offering more choice on our menus we can help more people find something that’s right for them.”

June Davis, lead nursing and allied health professional advisor at Macmillan Cancer Support, as well as a registered dietitian, said:

“For some people going through cancer treatment, changes to appetite, taste and energy levels can make choosing what to eat – particularly when eating out – more difficult. Having flexible, balanced menu options available can help people feel more confident that there is something they can enjoy with family and friends.

“It has been a pleasure to work with Hungry Horse and Greene King’s nutrition team on the new Rice Bowl, helping to consider ingredients and choices that may be suitable for people experiencing eating challenges during cancer treatment, while still creating a dish that can be enjoyed by a wide range of customers.”

Louise, who was diagnosed with breast cancer in 2022 and has subsequently undergone extensive treatment, said, “Eating when going through chemotherapy can be tough with all the changes to your taste, appetite and energy. Having something wholesome, healthy and nutritious on the menu meant eating out on my good days was something to look forward to, as well as giving my husband a break from preparing meals.”

The Rice Bowl is also one of eight dishes on the Hungry Horse menu that supports Macmillan Cancer Support, with 30p from each meal sold donated to the charity.

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Issue 334

Westminster Council Adopts Revised Statement of Licensing Policy Westminster City Council has adopted its new Statement of Licensing Policy, following a vote at a full Council meeting on September 16.

The council had rejected claims earlier this month that its licensing proposals would amount to a ban on standing while drinking in pubs, following nationwide criticism of its approach to the West End’s hospitality sector, and concerns raised over proposals concerning so-called “vertical drinking” as part of its review of the licensing policy for Westminster.

The council says the measures were not intended to prevent people from standing in pubs. Instead, it says that, in areas where there is already a high concentration of licensed premises, applicants for new licences may be encouraged to consider measures such as increased seating or table service.

RECORD CONSULTATION RESPONSE The revised policy follows a public consultation held between June and August 2026, which attracted 690 responses — more than four times the 170 received during the consultation for the 2021 policy.

The Council’s report characterises the new policy as broadly consistent with its 2021 predecessor, attributing this continuity mainly to the tight statutory timeframe available for its development. As a result, the Council has committed to further work over the coming 12 to 18 months, including: • Reassessing the evidence supporting the Cumulative Impact and Core Hours policies • Reviewing how different premises use types are defined • Establishing an industry expert panel to inform future policy decisions The full approved policy document is available via Westminster’s council website.

KEY CHANGES AT A GLANCE: CUMULATIVE IMPACT ZONE

• The boundaries of the West End Cumulative Impact Zone have been pulled in along its western, eastern and northern edges, taking substantial parts of Covent Garden, Mayfair, and the area north of Oxford Street outside the Zone. The policy reiterates that every application within the Zone will still be assessed on its individual merits, and will be approved where it supports the Licensing Objectives.

CORE HOURS • The language around Core Hours has been revised to make clear these figures act as benchmarks rather than hard caps. The Council has confirmed it will continue to approve applications for hours beyond the Core Hours framework where doing so is consistent with the Licensing Objectives.

VIOLENCE AGAINST WOMEN AND GIRLS, AND MARTYN’S LAW • The policy has been updated to strengthen provisions addressing violence against women and girls, and to bring the document into line with the Terrorism (Protection of Premises) Act 2025, commonly known as Martyn’s Law.

ENFORCEMENT • Greater detail has been added on the Council’s enforcement responsibilities, including how it works alongside the Metropolitan Police to tackle premises that are poorly managed or non-compliant.

VERTICAL DRINKING • A new definition of “Vertical Drinking” has been introduced, referring to venues with minimal or no seating where patrons mainly stand while drinking.

GOOD OPERATOR GUIDANCE • The Council’s accompanying Good Operator Guidance has been broadened, offering clearer detail on the application process and additional support for licence holders and applicants in demonstrating responsible, proactive management in line with the Licensing Objectives.

Tripadvisor Announces 2026 Travellers’ Choice Awards Tripadvisor has announced the winners of its annual Travellers’ Choice Awards: Best of the Best Restaurants for 2026. Based on firsthand reviews from millions of travellers over the last year, winners rank among the top one percent of Tripadvisor listings, offering a trusted guide to unforgettable meals for travellers across the globe.

based on the quality and quantity of traveller reviews and ratings specific to each subcategory posted on Tripadvisor over a 12-month period, backed by an editorial review process that places winners among the top 1% of listings on the platform.

FINE DINING – U.K.

Categories for this year’s restaurants awards include Fine Dining, Casual, Date Night, Hidden Gems, and Vegan & Vegetarian, as well as four new categories centred on food experiences. As travellers increasingly seek out immersive culinary experiences that bring destinations to life, this year’s awards introduce Best of the Best Food Tours, Cooking Classes, Wine & Beer Tours, and a Viral Right Now category highlighting current top trending culinary sensations.

Twelve UK restaurants and experiences have been named best in the world in this year’s awards, with Date Night taking centre stage.

There’s a clear theme among Date Night diners, with London Steakhouse Co. named No. 4 in the world, followed by The Herd Steak Restaurant, Bath, at No. 11. 1863 Restaurant in the Lake District comes in at No. 19.

Another winner with a romantic edge is the candlelit gothic landmark on the Royal Mile, The Witchery in Edinburgh which has been named No. 4 in the World in the Fine Dining category. Elevating seasonal Scottish ingredients into a globally celebrated fine-dining experience, The Witchery is also No. 1 in Europe and the UK, following its debut last year.

In Casual Dining, Casa Brazilian Rodizio in York is No. 8 in the world, while holding onto the UK No. 1 spot for the second year running.

Longtime Travellers’ Choice favourite Makars Gourmet Mash Bar, Edinburgh is named a No. 12 in the world for 2026.

Bonoo Indian Tapas, London is No. 13 on the world’s Hidden Gems

The Witchery Restaurant – Edinburgh Bustronome London – London Varanasi – Birmingham Fenix Manchester – Manchester Northcote Restaurant – Langho, Lancashire Peter Street Kitchen – Manchester Melton’s – York Baluchi – London Restaurant Dom – Scunthorpe, Lincolnshire Brasserie – Farnborough, Hampshire

list, pairing vibrant, authentic Indian small plates with warm hospitality in a cozy Hampstead setting. Another favourite offering Indian cuisine, Green Gates Merchantcity in Glasgow, makes the world list for the first time, ranking No. 6 in Vegan & Vegetarian restaurants.

CASUAL DINING – U.K.

Expanding beyond traditional sit-down meals, this year’s awards also spotlight the growing appetite for more immersive food and drink experiences. This Royal Historic Pubs Walking Guided Tour in London is No. 10 in the world on the inaugural World Wine & Beer Experiences list. Dishoom, was named No. 1 on the Viral Right Now list, celebrating the current top trending spots, followed by fellow London hotspots Mad Hatter’s Tea at Sanderson’s at No. 3 and Borough Market Food Tour London at No.12.

The 2026 Travellers’ Choice Awards: Best of the Best Restaurants are part of Tripadvisor’s larger Travellers’ Choice Awards umbrella, recognizing travellers’ favorite destinations and experiences around the world. The Travellers’ Choice Best of the Best Awards are determined

Casa Brazilian Rodizio – York Makars Gourmet Mash Bar – Edinburgh Lavang Shirley – Solihull, West Midlands Green Gates Merchantcity – Glasgow Vincenzo Trattoria – Manchester Andy’s Greek Taverna – London Balti Curries – Falmouth, Cornwall Copper Mahal Contemporary Indian Cuisine & Bar – Andover, Hampshire Momo Hub Mother Nepal – Glasgow Tower Tandoori Restaurant – London

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.

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

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.

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.

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.

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

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.

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.

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

The premium glass bottles, capped with an aluminium lid, are fully recyclable, supporting outlets in implementing responsible waste management practices.

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

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Issue 334

Card Spending Grows August With Strong Performance in Hospitality and Travel Card spending grew by 2.1 per cent year-on-year in August, building on July’s 2.0 per cent increase, but remaining below the latest CPIH inflation rate of 3.1 per cent. Both essential and non-essential spending increased 2.1 per cent, helped by improving consumer confidence and the strong performance of hospitality & leisure.

opting for UK staycations over trips abroad in 2026, at 36 per cent in comparison to 33 per cent. Meanwhile 14 per cent overall are actively looking for travel discounts, offers, and last-minute deals.

Travel’s strong performance contributed to a 3.3 per cent boost for hospitality and leisure, and entertainment emerged as one of the month’s big winners, up 5.9 per cent, led by cinemas and bowling allies, as many sought out air-conditioning and ventured out to see the summer’s major blockbusters, such as The Odyssey and Spider-Man: Brand New Day. Eating and drinking grew 1.8 per cent, with both pubs, bars and clubs (2.7 per cent) and restaurants, cafes and bakeries (1.5 per cent) in growth. Meanwhile retail spending increased 1.2 per cent.

Consumers’ confidence in their household finances reached its highest level in six months, at 66 per cent in August, up from 64 per cent in July. Consumers also reported feeling more confident in their ability to live within their means (71 per cent, up from 69 per cent) and spend on non-essentials (54 per cent, up from 53 per cent).

Meanwhile, confidence in the UK economy sat at 26 per cent, lower that July’s 30 per cent (which represented a 21 month-high), but higher than the 2026 average of 24 per cent, suggesting economic confidence is stabilising. Similarly, confidence in the European and global economies returned to June’s levels of 29 per cent and 26 per cent respectively, after spiking to 35 per cent and 27 per cent in July.

weather.

Despite improving consumer confidence, the vast majority remain cost-conscious; seven in 10 say they are concerned about the impact of ‘drip pricing’ (added fees at checkout – 72 per cent) and ‘dynamic pricing’ (prices rising and falling in line with demand – 71 per cent) on their household finances.

Beyond temperatures, half (48 per cent) are looking forward to autumnal activities, 41 per cent are eager to wear autumn clothing and 35 per cent are looking forward to doing a ‘September reset’, or treating the arrival of September like a second New Year, and a chance to get organised, set goals, and get back into a routine.

84 per cent are concerned about rising prices, while three in four cite ‘shrinkflation’ (declining product size – 77 per cent) and ‘skimpflation’ (declining product quality – 76 per cent) concerns. Chocolate and sweets are the most common items consumers have noticed declining in quality (46 per cent), followed by crisps (31 per cent), dairy products (24 per cent) and bread/bakery products (21 per cent). Shoppers are also considering the impact of recent heatwaves on the price and availability of certain foods, particularly vegetables, fruit and dairy products:

Rohan Kumar, Head of Spend Insights at Barclays, said: “Card spending continued to build momentum in August, reaching a 13 month-high, while consumer confidence showed signs of recovery. Growth in discretionary purchases and strong performances across travel, eating and drinking, and entertainments all contributed to a boost for hospitality and leisure, suggesting many finished summer by prioritising holidays, social occasions and memorable experiences, even as price and value concerns stayed firmly front of mind.”

Growth in travel spending reached 3.1 per cent in August, its highest level year-to-date and a marked improvement after five consecutive months of decline. Within the category, airline spend grew for the first time since August 2025, up 3.5 per cent and travel agents saw a 4.4 per cent boost.

Separately, hotels, resorts and accommodation grew 3.5 per cent, which comes as more holidaymakers are

After the UK’s hottest summer on record, two in five (41 per cent) say they are ready for the season to be over. Almost half of UK adults (46 per cent) say they have enjoyed this summer less because of the heatwaves, and 53 per cent are looking forward to cooler autumn

Jack Meaning, Chief UK Economist at Barclays, said: “Consumer spending and confidence remained resilient in August, even as pressures from the Middle East began to filter into prices. This positive news suggests consumers should be able to weather the bout of narrowly focussed, temporary inflation we think is coming down the track. However this week has shown risk remains. If the situation in the Middle East persists or intensifies in the coming months, squeezed households may need to be even more discerning with their spend.”

Leading Chefs Unite for Leukaemia Research On Monday 14th September, the toast of the UK’s culinary scene descended on The Dorchester’s kitchens for one night only of edible showstoppers, as ‘Who’s Cooking Dinner?’ returned for its 27th year.

that brings people together to enjoy delicious food in support of an incredible cause. We’re all there to cook great food and raise as much as possible for Leukaemia UK. I loved every second in the ‘Who’s Cooking Dinner?’ kitchen.”

Co-founded by restaurant luminaries Chris Corbin OBE and Peter Gordon ONZM in 1999, ‘Who’s Cooking Dinner?’ is a one-of-a-kind fine dining experience, where every dish served raises money for life-saving leukaemia research.

Guests were treated to a feast of culinary showstoppers, with dishes including gold-dusted Chilean seabass from Sexy Fish, an ornate centrepiece pie from The Little Chartroom, fish-shaped dum fish biryani from Benares, Pithivier of Pigeon from The Ritz, and a magical ‘The Garden’ dessert from CUT at 45 Park Lane in collaboration with Juliet Sear.

This year ‘Who’s Cooking Dinner?’ raised an incredible £320,000, bringing the total since its inception to over £8.5 million. All the money raised from the event goes directly to Leukaemia UK to help save and improve the lives of those diagnosed with leukaemia.

Hosted by Simon Rimmer, chef and co-presenter of Sunday Brunch, and Chris Bavin, TV presenter and fresh produce consultant, guests were led through the evening’s courses with entertaining commentary.

In this evening of fine dining with a twist, guests didn’t know who would be cooking their dinner until the iconic ‘chef draw’ on the night. With an impressive 17 Michelin Stars between them, chefs taking part included Mark Birchall (Moor Hall), Jean-Philippe Blondet (Alain Ducasse at The Dorchester), Deepak Mallya (The Ritz), Matt Abé (Bonheur), John Chantarasak (AngloThai), Roberta Hall-McCarron (The Little Chartroom), Sameer Taneja (Benares) and Ben Tonks (The Seahorse), to name just a few.

Each chef donated their ingredients, materials and time, allowing funds raised to go directly towards lifesaving leukaemia research.

Sameer Taneja, Executive Chef at Benares, said: “There is something special about being part of an event

Simon Rimmer said: “It was an honour to host ‘Who’s Cooking Dinner?’. The idea that guests don’t know who is cooking their dinner until the night itself is a brilliant concept, made even better knowing that every mouthful raises money for a brilliant cause. It really is a special evening.”

Chris Bavin said: “It was a pleasure to host this year’s Who’s Cooking Dinner?’. It’s such a unique event with incredible food by lots of talented chefs. Seeing so many people come together, to raise lots of money and make a real impact for people diagnosed with leukaemia, was wonderful.”

Fiona Hazell, Chief Executive at Leukaemia UK said: “We are so grateful to everyone who supported ‘Who’s Cooking Dinner?’ this year. Every day, 28 people in the UK receive the devastating news that they have leukaemia and just half will survive for longer than five years. At Leukaemia UK we believe that through the power of research, we can change this. The money raised at ‘Who’s Cooking Dinner?’ allows us to continue funding groundbreaking research into kinder, more effective treatments to stop leukaemia devastating lives.”

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-

See page 11 or littlepod.co.uk / sales@littlepod.co.uk / 01395 232022

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Issue 334

Pride 2026 Generated €403 Million in Tourism Spending Across Amsterdam, Madrid, London, and Cologne Nearly half of all Pride events held across key European destinations— the United Kingdom, Spain, the Netherlands, and Germany— took place in four cities: Amsterdam, Madrid, London, and Cologne.

Together, they accounted for 92% of both total attendance and incremental tourism spending generated by Pride celebrations in those four countries, according to The Pride Effect: Measuring Tourism and Economic Impact Across Europe, a new report from The Data Appeal Company / Almaviva Group based on insights from Data Appeal Mabrian, its travel intelligence solution.

Developed in collaboration with Queer Destinations, following the recently established strategic partnership between the two organizations, the report examines the tourism and economic impact of Pride celebrations across Europe.

“The findings show that Pride is more than a cultural & social celebration,” says Carlos Cendra, Chief Marketing & Communications Officer at The Data Appeal Company. “When people feel welcome and valued, they are more likely to engage with the city, and this creates lasting and widely shared value, contributing to a more connected, vibrant, and resilient place for visitors, residents, businesses, and communities alike.”

This release follows Amsterdam’s hosting of EuroPride and WorldPride 2026, highlighting how flagship Pride events drive visitor demand, tourism spending, and economic benefits for urban destinations while reinforcing their reputation as inclusive and welcoming places to visit.

1. Amsterdam: Festivals Generated 77% of Pride-Driven Tourist Spending. As host of WorldPride 2026, Amsterdam’s Pride programme was largely shaped by WorldPride itself. The event generated €78.5 million in incremental tourist economic spending—around 60% of the city’s total. More broadly, festivals were the engine of Amsterdam Pride, accounting for 71% of attendance and 77% of incremental tourist economic spending.

2. Madrid: Pride Supported Travel and Longer Stays. With more than 2 million attendances, food & beverage accounted for 61% of incremental tourist economic spending during Pride celebrations, while hospitality and transportation represented 20% and 19% respectively—suggesting a mix of overnight stays and movement around the city, potentially supported by Madrid’s longer Pride period.

3. London: Higher Cost Base, Key to Understanding Tourist Spending.

London recorded over 1 million attendances. Visitors travelling specifically for Pride generated €86.2 million in incremental tourist economic

spending. Food & beverage accounted for 62% of this total, partly reflecting the city’s higher cost base, followed by transportation at 21% and hospitality at 17%.

4. Cologne: A Compact Programme Delivered Major Impact. Cologne accounted for less than 1% of the events analysed, yet recorded 1.2 million attendances. It represented 14% of incremental tourist economic spending across all Pride events analysed by Data Appeal Mabrian across the four countries. Food & beverage accounted for 58% of Cologne’s total, while transportation reached 28%—highlighting the strong turnout and travel demand created by its compact programme.

“The world has changed, and Pride events around the world are a clear example of the LGBTQ+ community’s economic, social and cultural value,” says Edgar Weggelaar, CEO, Queer Destinations. ”Yet while they generate an important income for cities and businesses, many Pride events are still organised by nonprofits working without compensation and artists donating their talent. We believe it is time to make more conscious choices as a community by supporting companies and destinations that invest directly in the most vulnerable sectors of the LGBTQ+ community and ensure that Pride organisations receive a return on the work they do.”

Fuller’s Acquires 10 ‘Outstanding’ Pubs From Stonegate Fuller, Smith & Turner PLC has announced the acquisition of ten outstanding pubs from Stonegate for a total purchase price of £35.25 million.

Executive chairman Simon Emeny said: “I am delighted to be announcing this transaction today. We have always maintained a disciplined policy of only acquiring the right assets at the right price – and they must always be estate enhancing. This transaction certainly meets these criteria, and I’m delighted to welcome well known gems like The Shipwrights Arms in London Bridge, The Duchess next to Selfridges, and The Blue Anchor in Hammersmith to the Fuller’s Family.

The acquisition represents an 8.4 multiple of site earnings before interest, taxes, depreciation and amortisation. The acquisition will be funded through Fuller’s existing debt facilities, with the purchase of the four freehold pubs due to complete this month.

Fuller’s said all of the sites are “iconic” pub operations, with nine of the sites in prime London postcodes and one in the centre of Bath.

“This collection of 10 outstanding pubs, located in geographies where we already have a strong presence and knowledge of the customer, are a perfect complement to our existing estate. They will provide additional momentum to the strong earnings growth being delivered by our core business. We will update the market further at our interim results presentation later in the year.”

Completion of the purchase of the four freehold pubs is expected in September, and the six leasehold purchases will complete on an asset-by-asset basis as they are subject to landlords’ consent, Fuller’s said.

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.

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.

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.

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.

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 wipe changed the dining experience once. Now it is ready to reinvent table sanitising.

The same principle makes sense in hospitality, where tables are sanitised frequently, quickly and by different

Request your FREE Protect 360° samples by emailing samples@sanipro-intl.com.

Pub Heritage Campaigners Seeking New Owners For Listed ‘Gem’ CAMRA’s Pub Heritage Group are appealing to experienced pub owners and operators from across the UK to consider taking on the Star Inn, Netherton before the present marketing period comes to an end.

ted, leading to this historic gem being potentially lost forever.

Paul Ainsworth, Chair of CAMRA’s Pub Heritage Group, said: “Entering Netherton’s only pub is like stepping back in time, with parts of the current building dating back to the 19th century. Losing such a treasure would not only strike yet another blow against our ever-depleting national pub heritage, but deprive the Netherton community, present and future, of a social hub that has served them for generations.

Currently advertised on Rightmove, the Star Inn is the sole pub in a rural village and boasts features of truly outstanding heritage importance but it sadly closed in 2023 due to the illhealth of the landlady. It is described by Historic England as a ‘rare example of a modest and largely unaltered Edwardian public house of great character’ and is especially notable for its simplicity of layout and fittings.

The Star Inn has spacious upstairs accommodation and outbuildings, plus extensive gardens and grounds, and the Group is concerned that greedy developers might only have eyes for its potential for conversion, noting that Rightmove is not a specialised platform to market pubs. There are fears that if the premises has not found a buyer during the marketing period, then a planning application for redevelopment could be submit-

“The Star Inn is listed, but the clock is ticking. If there is no buyer, the planners might well approve a change of use, even though this is a time when the constant haemorrhaging of our nation’s pubs is causing huge public concern.

Image credit: CAMRA

“Netherton lies at the heart of rural Northumberland, with the National Trust’s renowned visitor magnet of Cragside only 14 miles away, and a new operator would be well-placed to take advantage of the region’s booming tourism scene. A thriving pub that is also a heritage attraction in itself could drive more footfall and invigorate the whole area even more.”

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Issue 334

Festive Ordering

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.

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 underperforming 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/

Christmas 2026: Creating Memorable Hospitality Spaces Through Festive Venue Dressing As the festive season approaches, hospitality venues are once again preparing to welcome guests looking to celebrate. While exceptional food and service remain essential, the atmosphere of a venue often plays an equally important role in creating memorable experiences and encouraging repeat visits.

Thoughtful venue dressing helps transform familiar spaces into warm, inviting environments that capture the magic of Christmas. Whether it's a cosy country pub, fine dining restaurant or luxury hotel, festive decor provides an opportunity to reinforce a business's identity while encouraging customers to spend more time enjoying the ambience.

A well-dressed venue doesn't have to rely on extravagant displays. Carefully selected Christmas trees, complemented by coordinated garlands and wreaths, can establish a festive focal point from the moment guests arrive.

Extending decorative elements throughout bars, dining areas, reception spaces and entrances creates a consistent look that feels considered rather than overwhelming.

Lighting also has a significant influence on the guest experience. Warm fairy lights, illuminated displays and candlelight can soften dining spaces, add depth to decor and create an atmosphere that suits every occasion. Combining lighting with decorative candles and elegant table accessories helps elevate festive dining without requiring a complete redesign of the venue.

This year's festive styling continues to embrace distinctive colour palettes that allow operators to tailor their decor to suit their brand. Jewelled Bliss celebrates deep burgundy, luxurious gold and elegant warm greens, creating a rich, layered aesthetic that feels opulent and welcoming. Silver Frost offers a fresh, contemporary alternative, pairing whites with silvers and soft greys to evoke the beauty of a winter landscape. For venues seeking timeless sophistication, Noel Navy combines navy tones with metallic accents to deliver a modern interpretation of traditional Christmas styling.

Whichever palette businesses choose, consistency is key. Carrying colours and materials across trees, wreaths, table decorations, candles and lighting creates a cohesive visual journey that enhances the overall guest experience.

Planning ahead is equally important. Ordering decorations early allows venues to secure stock, schedule installations and ensure everything is ready before the festive rush begins. It also provides time to refresh tired displays or introduce new decorative elements to keep returning guests engaged.

Ultimately, successful festive venue dressing is about creating an atmosphere that complements the occasion. By combining coordinated decorations, ambient lighting and thoughtfully chosen seasonal colourways, hospitality businesses can create inviting spaces that encourage celebration and strengthen customer loyalty. For festive decorations from one supplier, contact Alliance Online via hello@allianceonline.co.uk to view their full catalogue of Christmas options, or visit our website and shop online.

Getting Ready for the Christmas Season Ben Cotts, Key Account Manager at Lanchester Wines, looks at the wine trends set to shape the festive trading period and explains why no- and low-alcohol drinks deserve just as much attention as traditional favourites.

Sorry to drop the C word while it's still warm and sunny, but now is the time to start planning for Christmas. For pubs, bars, hotels and restaurants, the festive season can make a significant difference to annual turnover, and getting the drinks offer right is a key part of maximising the opportunity.

As the weather (eventually) turns colder, consumers naturally gravitate towards richer, warmer styles of wine. Classic varietals such as Shiraz and Malbec will continue to drive sales, but we're seeing customers become more specific in what they're looking for. Rather than simply ordering a Shiraz, they're increasingly interested in provenance and regional identity, whether that's a Barossa Shiraz, a Rioja Reserva or a Valpolicella Ripasso.

Italian reds, in particular, are proving popular as we head into the winter months. They

Premiumisation also remains resilient. While value is still important, consumers

offer the ripe fruit and generosity consumers are looking for while bringing something

continue to trade up for wines that feel authentic and offer a sense of discovery. We're

a little different to the table. A Primitivo di Manduria, for example, delivers the weight

seeing growing interest in DOCG sparkling wines such as Prosecco Superiore,

and richness of a full-bodied Shiraz but with a softer, more approachable style and a

Portuguese regional varieties including Touriga Nacional, and Spanish wines with a

distinctly Italian character.

strong regional story. For operators, smart buying remains essential, balancing quality and character with the need to protect margins in a challenging cost environment.

No Christmas drinks offer is complete without giving proper consideration to the no- and lowalcohol category. For many groups, one guest is driving and often influencing where the group stays, dines and celebrates. Looking after nondrinkers is no longer a bolt-on consideration; it's an important part of the overall customer experience.

Venues should offer the same sense of occasion, choice and quality that they provide to wine and cocktail drinkers rather than relying on a limited selection of soft drinks. The nonalcoholic category has evolved significantly in recent years and consumers now expect credible alternatives.

A quality alcohol-free sparkling wine is particularly important during the festive season when celebrations are at their peak. Products such as Champagne producer Famille Moutard's M 0% offer the complexity and ceremonial feel associated with traditional sparkling wine, while Tommy Bacco 0% provides a fresh, aromatic alternative inspired by generations of Italian winemaking. The key is to make nonalcoholic options feel like a considered choice rather than a compromise.

Ultimately, Christmas is about creating memorable experiences. Whether that's through a premium bottle of wine with a festive meal or a sophisticated alcohol-free alternative, operators who offer quality, choice and a sense of occasion will be best placed to make the most of the season.

01207 52 1234 sales@lanchesterwines.co.uk www.lanchesterwines.co.uk

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Issue 334

Hospitality Technology

Good Hospitality Depends on Good Communication In hospitality, good communication is something customers rarely notice – environment. until it goes wrong.

There is nothing for the customer to configure. No app to download, QR Whether it is a restaurant, hotel, food hall or busy catering operation, code to scan or mobile number to provide. The system isn't dependent on communication between staff can directly affect the customer experience. the guest having a smartphone, sufficient battery charge, Wi-Fi or mobile Delayed food, customers waiting unnecessarily or staff searching for colreception. They are handed a pager and it does its job. leagues can quickly turn an otherwise good experience into a disappointing The same principle applies behind the scenes. one.

Communication between the kitchen and front of house can make a conTechnology has provided hospitality operators with countless ways to siderable difference to service. Waiting staff repeatedly returning to the pass improve communication. Apps, smartphones, Wi-Fi and sophisticated EPOS to see whether an order is ready wastes time. Calling across a restaurant systems all have their place. But sometimes the most effective solution is creates unnecessary noise, while food left waiting can affect temperature, also one of the simplest. presentation and ultimately the customer's experience.

Dedicated paging is a good example.

The new LRS SP6 waiter and staff pager has been developed with preciseFor more than three decades, Long Range Systems (LRS) has specialised in ly this environment in mind. on-site paging technology. Its systems can be found across hospitality and Used with an LRS transmitter in the kitchen or at the pass, the system other service industries, and for many operators the LRS name has become allows staff to call the appropriate waiter when an order is ready. Until that an industry standard for guest and staff paging. moment, waiting staff can remain on the restaurant floor doing what they In a busy hospitality environment, equipment needs to be reliable, straight- do best – looking after customers. forward to use and capable of surviving the realities of everyday service.

The SP6 represents the latest generation of LRS staff paging technology. It For customers, the LRS CS6 guest pager provides a simple solution to an incorporates a rechargeable lithium-ion battery, vibration alerts and four equally simple problem: nobody enjoys standing around waiting.

LCD indicators that can convey different messages. Its internal design has also been substantially simplified compared with the previous SP4, reducing Instead of asking guests to remain close to reception, a collection point or the number of components and potential points of failure. restaurant entrance, the CS6 gives them freedom to move away. When their table, order or service is ready, bright flashing LEDs and vibration attract That emphasis on reliability matters. their attention without adding another source of noise to an already busy Hospitality businesses inevitably consider cost, but the cheapest equip-

ment isn't necessarily the least expensive over its working life. Range, battery performance, durability, UK radio compliance, technical support and expected service life are all worth considering when choosing a professional paging system.

A system that fails during a busy Saturday evening is unlikely to feel like a bargain.

This is perhaps why dedicated paging has survived while so much hospitality technology has changed around it. It doesn't attempt to replace personal service; instead, it helps staff deliver it.

The CS6 gives waiting customers greater freedom. The SP6 helps kitchen and front-of-house teams communicate without unnecessary journeys or disruption. Both address everyday operational problems that can make a substantial difference to service.

Hospitality will continue to embrace new technology, as it should. But progress doesn't always mean another app, screen or subscription.

After more than 30 years developing paging solutions, Long Range Systems continues to demonstrate why its equipment has become an industry standard: good communication doesn't need to be complicated. It simply needs to work.

See the advert on the facing page for further information.

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.

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 market-leading 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.

Beyond processing transactions, CES Touch provides a comprehensive management suite. Real-time stock conINNOVATIVE LABELLING SOLUTIONS INNOVATIVE LABELLING SOLUTIONS

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potential for human error can quickly add up. PREPsafe believes there is a smarter way.

Food labelling may seem like a small task. But when it is repeated hundreds or thousands of times, the time, inconsistency and potential for human error can quickly add up. PREPsafe believes there is a smarter way.

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From product selection to printed label in seconds with PREPsafe From product selection to printed label in seconds with PREPsafe

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trol 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 efficiency.

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.

What truly sets 3R EPOS apart is their commitment to partnership. With UKbased 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.

To discover a solution tailored to your venue, visit www.3repos.com or call 01992 574 650.

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CLH DIGITAL

Issue 334

Bar and Cellar Equipment Why Good Cellar Management Matters: Protecting Beer Quality, Profitability and the Customer Experience For many pubs, bars, hotels and restaurants, the cellar is one of the most important areas of the business – yet it can also be one of the easiest to overlook.

Cellar doors should also be kept closed as much as possible, helping the cooling system maintain a consistent environment.

Out of sight of customers, the cellar is often regarded simply as a place where beer, cider, spirits and other stock are stored. In reality, effective cellar management is fundamental to product quality, waste reduction, hygiene, stock control and, ultimately, customer satisfaction.

CLEAN LINES ARE ESSENTIAL

For businesses selling draught beer, even small lapses in cellar standards can have a noticeable impact on what reaches the customer's glass.

QUALITY STARTS IN THE CELLAR Beer is a carefully produced food and drink product, and its condition can be affected by how it is stored and dispensed.

This is particularly important for cask ale, which remains a living product and requires careful handling after it reaches the premises. Temperature, stock rotation, cellar cleanliness, equipment maintenance and dispense procedures all play a role in maintaining its character.

Cask Marque recommends that cask beer is stored and dispensed within a temperature range of around 10–14°C, with 11–13°C commonly used as the target range. The organisation's assessments consider temperature alongside appearance, aroma and taste when evaluating beer quality.

The precise requirements can vary according to the beer and the brewer's instructions, so operators should always follow the guidance supplied by their brewery or drinks supplier.

Temperature control is not simply about preventing beer from becoming warm. Excessively cold storage can also affect certain cask beers, while excessive heat can accelerate deterioration. A reliable, regularly checked thermometer should therefore be an essential piece of cellar equipment.

Few aspects of cellar management are more important than dispense hygiene.

Beer and cider lines provide a route from the cellar to the customer's glass, meaning any build-up of yeast, deposits or microorganisms can directly affect the quality of the drink being served.

The British Beer & Pub Association (BBPA) states that cleanliness of dispense equipment is essential for maintaining quality and presentation and recommends cleaning beer and cider dispense systems at least every seven days.

Regular cleaning should therefore be treated as a routine operational responsibility rather than something undertaken only when a problem becomes apparent.

Staff should know which cleaning procedure applies to the equipment in their premises, use the appropriate products and follow manufacturer and supplier instructions. Records of cleaning can also provide a useful management tool, particularly where several members of staff share responsibility for the cellar.

HOUSEKEEPING IS NOT OPTIONAL A professional cellar should be treated with the same care and attention given to other operational areas of a hospitality business.

Floors, walls, shelving, equipment and storage areas should be kept clean, while spillages should be dealt with promptly. Food should not be stored in areas intended for beer and drinks stock unless appropriate arrangements are in place.

Gas cylinders must be stored securely and safely, and staff should understand the relevant procedures for handling cellar gases and dispense equipment.

Cask Marque's current cellar-management programme assesses a range of areas including cellar temperature, stock rotation, equipment, gas storage and dispense hygiene, reflecting the fact that good beer quality depends upon a combination of practices rather than a single intervention.

EQUIPMENT NEEDS REGULAR ATTENTION A cellar can be immaculately clean and correctly stocked but still deliver poor beer if its equipment is not properly maintained.

Cooling systems, beer lines, dispense equipment, couplings, taps, pumps and associated components all need appropriate maintenance. Any unusual noises, leaks, temperature fluctuations, excessive foaming or changes in beer quality should be investigated rather than ignored.

Cooling systems and dispense arrangements should also be suitable for the products being sold. Cask and keg beers can have different storage and dispense requirements, and operators should not assume that one configuration will be appropriate for every product.

TRAINING MAKES THE DIFFERENCE One of the biggest challenges facing operators is ensuring that cellar responsibilities do not become a task that "everyone" assumes somebody else is doing.

A clearly designated person should have responsibility for cellar standards, even where the work itself is shared among the wider team.

Training should cover the basics of temperature control, stock rotation, line cleaning, equipment checks, hygiene, safe gas handling and identifying common beer faults.

Importantly, training should not be limited to new employees. Refresher training is valuable, particularly when equipment changes, new products are introduced or standards begin to slip.

Cask Marque continues to provide cellar-management training and describes its cellar assessment as covering 11 key areas intended to help ensure beer is consistently served in good condition.

A SIMPLE DAILY ROUTINE Effective cellar management does not necessarily

require complicated procedures.

A straightforward daily checklist can include: Checking cellar temperature and recording the result.

Inspecting stock for damage, leaks or products approaching their relevant dates.

THE COMMERCIAL CASE For operators working with tight margins, cellar management should not be viewed simply as another compliance or housekeeping exercise.

Good practice can help reduce waste, minimise product losses and protect the quality of drinks for which customers are paying a premium.

Cask Marque has previously reported that improved cellar practices can increase yields and that better beer quality can support increased beer sales. While the precise financial benefit will vary considerably between businesses, the principle is straightforward: product that is stored and dispensed correctly is less likely to be wasted or returned and more likely to provide the experience customers expect.

The customer is also unlikely to distinguish between a brewing problem and a cellar-management problem.

If a pint arrives flat, cloudy when it should be clear, excessively foamy, too warm or otherwise below expectations, the pub is ultimately where the customer experience is judged.

FROM BACK-OF-HOUSE TO BUSINESS-CRITICAL The cellar may be hidden from customers, but its influence is visible every time a drink is served.

For operators, good cellar management is therefore about much more than keeping a room tidy. It is about protecting the quality of stock, maintaining hygiene, supporting efficient operations, controlling waste and ensuring that customers receive the product they have ordered in the condition intended.

In an increasingly competitive hospitality market, those fundamentals matter.

The best cellar is rarely the one with the most sophisticated equipment or the largest drinks range. It is the one that is consistently clean, correctly managed, properly maintained and overseen by people who understand that what happens behind the cellar door has a direct bearing on what happens at the bar.

Protecting Pints Protects Profits Beer Quality Experts Avani Solutions shares why a quality pint is as much a commercial opportunity as it is a firstrate 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, wellmaintained 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 importance of maintaining beer quality.

Training also gives employees the confidence to iden-

tify potential quality issues early, helping prevent avoidable waste and ensuring standards remain consistent between professional service visits. We offer entry level training with our award-nominated WasteWatchers!® workshop. For bar supervisors, operations or cellar managers our Beerista™ course is much more in depth it looks at the causes of dispense faults, and the issues causing a less than perfect pint.

For licensees, hoteliers and hospitality operators, beer quality is not only a customer experience priority but a commercial opportunity. By combining professional hygiene from cellar to bar and dispense, wastereduction expertise and staff training, operators can protect the quality of every pint while improving operational efficiency.

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

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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CLH DIGITAL

Issue 334

Bar and Cellar Equipment

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

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:

Cellar Handling and Cask Racking Solutions 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.

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:

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 • 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.

• 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.

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

Issue 334

CLH DIGITAL

31

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 sys-

tems offer another sophisticated solution, with adjustable aluminium blades that regulate 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 www.global-canopies.com

Save Now On Outdoor Furniture Made Printed Pub Banners: The Secret Weapon for Successful Pub Promotion For Year-Round Enjoyment All the outdoor contract grade furniture we supply at Trent Furniture is designed for allyear-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

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.

From traditional village pubs to bustling city bars, printed banners remain one of the most affordable and effective ways to promote events, increase footfall and boost sales.

Whether it's live music, quiz nights, seasonal menus, televised sporting events or beer garden promotions, a bold, professionally printed banner can stop people in their tracks and encourage them to walk through the door.

Unlike digital advertising that disappears after a few seconds, a printed banner keeps working day and night.

unpredictable British weather while maintaining exceptional print quality.

Positioned outside your venue, it reaches local residents, passing traffic and visitors without ongoing advertising costs.

It's simple, effective marketing that continues to deliver results long after it's been installed.

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

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 professionally designed banners that capture attention from a distance.

Better still, banners are easy to replace as your promotions change throughout the year, ensuring your venue always looks fresh and inviting.

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.

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

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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CLH DIGITAL

Issue 334

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.

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 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 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.

Sharpening Innovation from Sweden Fry Food Faster with OilChef

In a professional kitchen, sharpness isn’t a luxury — it’s a necessity. From the first prep of the day to the final plating at night, chefs count on their knives to deliver precision. That’s where the Tormek T-2 Pro Kitchen Knife Sharpener comes in — a sharpening solution trusted by culinary professionals around the world.

Backed by over 50 years of sharpening expertise, and developed for the intensity of the commercial kitchen, the Tormek T-2 Pro Kitchen Knife Sharpener gives chefs full control over their edge. The machine is gentle on knives — it sharpens, not shortens. Thanks to the slow-rotating diamond grinding wheel and high-precision guide, it only removes minimal steel, preserving the life of your knives while delivering exceptional sharpness.

What sets the Tormek T-2 Pro Kitchen Knife Sharpener apart is its blend of simplicity and professional-grade results. No guesswork. No overheating.

Just consistent, razor-sharp edges — time after time. With its lownoise operation and compact design, it integrates seamlessly into even the busiest culinary spaces — and is also suitable for sharpening other blades commonly used in food preparation.

The Tormek T-2 Pro Kitchen Knife Sharpener is designed to handle a wide range of kitchen knives — from large chef’s knives to small paring blades — and can also be used to sharpen other common kitchen blades, including mandoline blades and S-blades.

No matter the task, a properly sharpened knife is essential for efficiency and control. The Tormek T-2 doesn’t just sharpen knives — it elevates the entire kitchen workflow.

See the advert on page 9 or tormek.com | Phone: +46 581-147 90 | Email: info@tormek.se

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!

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.

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.

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

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!”

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.

Seasonal Snacking: Why Pub Operators Should Refresh Their Bar Snack Offer Throughout the Year For many pub operators, bar snacks are often viewed as a dependable but relatively small revenue stream. However, changing consumer habits suggest they deserve far more strategic attention. ‘’Our Pork Snack range gives our customers seasonal flexibility, Pork Crunch in the beer garden with a cold pint makes sense. Traditional Pork Scratchings seem to gain popularity as the nights draw in’’, so says Alex Morrisey, marketing director at Snack brands.

In fact 50% of snack purchases did not plan to purchase a snack before entering the pub according to research by KP snack partners. ‘’My advice would be to use baskets on the bar for your Pork Scratchings and other snacks, and even advertise drink and snack combinations for an attractive price, it’s a simple thing but can have a big impact’’.

Well considered snack offerings represent a practical opportunity to increase dwell time, improve spend per head and enhance the overall drinking experience. Industry data suggests that 40% of snack purchasers consume three or more drinks.

As consumer habits continue to evolve, seasonal snacks offer pubs a simple yet effective way to enhance the customer experience, encourage impulse purchases and increase spend per visit.

Stocking brilliant snacks isn’t automatically going to lead to good sales, even the best snack range can underperform if customers cannot easily see it.

You can view Snack Brands full range by visiting www.snackbrands.co.uk and get in touch to sign up as a retail customer for exclusive prices.

‘’I go in so many venues where snack offerings are unclear’’, says Alex.

See the advert on page 11 for details.

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.

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 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.

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

See the advert on the Hospitality Technology feature on page 26.

Kitchen Equipment and Fit Out

Issue 334

CLH DIGITAL

33

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

Temporary Kitchen & Equipment Hire Making Sure Commercial Kitchens have Proper Ventilation Mobile Kitchens Ltd specialises in the hire of temporary catering facilities and foodservice equipment.

Ideal for events or to provide temporary catering facilities during your kitchen refurbishment, our versatile units and equipment offer an efficient and economical solution to the caterers’ needs.

Production Kitchens, Preparation Kitchens, Warewashing Units, Dry Store Units, Cold Rooms and Restaurant Units are available as individual units in their own right or they can be linked together on site to form a complete complex.

Alternatively, we can offer modular, open-plan facilities, usually for larger, longer-term hires.

We offer a free design service, and project management from concept through to delivery and installation on site, plus full technical support throughout the hire period.

The standard specification of our Medium

Production Kitchen unit includes a six burner oven range, salamander grill, twin basket fryer, undercounter fridge, undercounter freezer, hot cupboard, double bowl sink unit with integral hand wash basin, storage racking, plus ample power points to plug in Microwaves, Food Processors, Toasters etc. Internal equipment can be interchanged, and clients can effectively specify their preferred layout.

We have many tried and tested design layouts and would be pleased to put forward our recommendations for your project.

So, if you’re planning a refurbishment or need to cater for an event then why not give us a call and we’ll be happy to provide advice and put forward a competitive proposal.

For further information or to arrange a site visit, email: sales@mk-hire.co.uk or call us on 0345 812 0800, or visit our website: www.mk-hire.co.uk See the advert on page 2.

Air Vent Technology offers three ranges of high temperature fans designed for installation into commercial kitchens. The “QBK,” the “QMFHT,” and the “STR/MOS” They can handle operating temperatures between 80ºC and 180ºC with performances from 0.10 m³/sec to 7.45 m³/sec, single and three-phase. For maximum durability, the motors are out of airstream, preventing overheating, reducing exposure to dirt and grease, and minimising maintenance and cleaning. All have acoustic linings to reduce noise breakout.

The "QBK" range comprises six fans and five sizes, single and three-phase. They have energy efficient, direct drive fans with backward curved centrifugal impellers. "QBK" units have flexible airflow configurations - straight through or 90º bends. Cases are of robust extruded aluminium frame in double skinned galvanised steel with a plastisol coated finish.

All are fitted with energy saving controls. Attenuators, cowls, flexible duct connectors and weatherproof kits are available. The "QBK" range will operate in temperatures of up to 120ºC with performances from

0.10m3/sec to 2.97m3/sec.

The “QMF-HT” range comprises nine sizes - single and three phase, four and six pole motors. They are continuous running in temperatures up to 180ºC with performances from 0.10 m³/sec to 3.40 m³/sec and are for ducted or direct installation. They easy to install horizontally or vertically, inside or out.

The “STR/MOS”are continuous running in temperatures of up to 80ºC and can be installed internally and externally. There are two sizes, each with two motor ratings giving a performance of between 2.00 m³/sec to 7.45 m³/sec. The “STR/MOS” are versatile with seven spigot options which can be set at installation.

Air Vent Technology can design custom ventilation systems using these high-temperature fans to ensure optimal performance for any situation.

Tel: +44(0)1264 356415 Email: enquiries@airventtechnology.co.uk Web: www.airventtechnology.co.uk

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Kitchen Equipment and Fit Out Saniflo Launches New Range Of Grease Traps For Hospitality Sector From portable and mobile applications through to large-scale commercial and hospitality installations, Saniflo now offers a comprehensive and updated range of grease traps and separators designed to remove fats, oils and grease (FOG) from wastewater before they enter the drainage system.

The Water Industry Act 1991, Section 11, makes it an offence to discharge anything into a public sewer that could obstruct flow or damage the sewer system and FOG is specifically recognised as a major cause of blockages and fatbergs. Using a grease trap or separator eliminates FOG solidification in pipework - helping to prevent blockages, reduce costly maintenance, eliminate unpleasant odours and reduce environmental pollution.

Installation of a correctly specified grease trap enables commercials businesses to be fully compliant with the regulations.

Saniflo has a range of solutions for every catering scenario.

SANIGREASE T24 A compact, lightweight grease trap designed for temporary or mobile applications where space is limited.

Weighing just 4kgs, it is manufactured from durable polyethylene and can be installed under a sink and

intended for daily emptying. It features a total volume of 24 litres and sludge trap volume of 8 litres and is ideal for: • Food trucks and mobile catering units • Pop-up kitchens • Temporary catering facilities • Mobile dishwashing stations • Small commercial food preparation areas

SANIGREASE S SERIES

SANIGREASE T SERIES A hygienic stainless-steel grease trap range designed for installation beneath restaurant and commercial kitchen sinks. With 4 units in the range that are denominated according to covers served, the T40, for example, is designed for up to 40 covers and has 39 litres capacity, whilst the largest T100 serves up to 100 covers and has a 82 litre capacity. The corrosion resistant units are mounted on feet for easy cleaning and are suitable for permanent kitchen installations. With fast maintenance access for quick servicing, the T Series is suitable for: • Restaurants

• Cafés • Commercial kitchens • Hospitality venues • Catering operations with under-sink installation requirements A larger-capacity grease separator range designed specifically for busy commercial kitchens requiring higher grease-handling capabilities. The range consists of five nominal sizes, the NS2 to the NS15 with sludge trap volumes from 200-1500 litres, separator volumes from 450 – 1800 Litres and total volumes from 650 – 3300 litres. Manufactured from rotationally moulded recyclable polyethylene for above ground installation, the width of the unit ensures it can easily fit through standard internal door sizes for ease of access and quick installation. The S Series is available in various capacities for: • Large restaurants • Hotel kitchens • Commercial catering facilities • Schools and universities • Care homes • Food production and preparation facilities

SANIGREASE SU SERIES An underground grease separator system for larger commercial applications, the Sanigrease SU range comprises 5 models - SU 1, SU 1.5, SU 2, SU 3 and SU 4, with volumes from 340 litres to 1500 litres. Each robust rotomoulded recyclable polyethylene tank features an integrated sludge trap and reinforced pedestrian-rated access cover, as well as optional alarm monitoring. Ideal for discreet installation, the SU Series is perfect for: • Large restaurants • Hotels • Food manufacturing facilities • Commercial developments • New-build hospitality projects • Sites requiring underground grease management solutions For more information or for flow rate calculations for your hospitality premises, the technical team at Saniflo is available to answer any questions during working hours.

Visit www.sfasaniflo.co.uk for further information.

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.

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.

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.

CIBSE certified embodied carbon figures are already available across Williams' core ranges, including Jade cabinets and counters, blast chillers, chef drawers, bottle coolers and Amber cabinets, with additional product families currently being developed.

The Coldroom Embodied Carbon Calculator is now available on the Williams Refrigeration website at tinyurl.com/coldroomcarboncalculator.

The results show Williams’ embodied carbon figures to be among the lowest in the industry, highlighting its position as a leader in sustainable

To learn more about Williams extensive product range visit www.williams-refrigeration.co.uk

Williams Refrigeration offers a comprehensive range of commercial refrigeration including gastronorm cabinets and counters, specialist bakery equipment, coldrooms, multidecks and blast chillers.

Kitchen Equipment and Fit Out

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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

Design and Refit New Artemis Shower Cubicle from Kinedo for Compact Spaces Kinedo has expanded its shower cubicle range with the introduction of Artemis, a practical and stylish solution designed specifically for compact living spaces including mobile homes, caravans, holiday lodges, park homes and modular buildings.

Available in a choice of sizes from 800mm x 800mm to 1200mm x 800mm and heights from 1980 to 2070mm Artemis suits a variety of spaces and can be highly personalised using Kinedo's extensive range of Kinewall decorative wall panels.

Developed to offer a complete showering solution that is quick to install and easy to maintain, Artemis is sleek and contemporary in appearance, offering the same high-quality solution as the whole Kinedo range. The integrated cubicle package includes a choice of black or white profile, durable 70mm white shower tray, mechanical shower valve, pivot door, a 90mm vertical outlet waste with polished stainless-steel cover. Internal white Kinewall panels are supplied as standard, and these are pre-drilled for rapid installation, helping to reduce installation time on site.

Designed with both installers and end users in mind, the Artemis delivers a practical, high-quality showering solution for projects where space is at a premium, without compromising on comfort, functionality or contemporary design.

For further information please visit https://kinedo.co.uk

Why Interior Design and Refurbishment Matter More Than Ever in Hospitality For hospitality operators, the appearance of a venue is about far more than making a good first impression. Interior design and refurbishment can influence how customers feel, how long they stay, how effectively a venue operates and, ultimately, whether they decide to return.

Inside, the positioning of tables, chairs, the bar, service areas and circulation routes can have a significant impact on the atmosphere. A beautifully designed room can quickly become uncomfortable if tables are overcrowded or customers and staff are continually crossing each other's paths.

The most effective projects therefore establish clear objectives before work begins. Is the aim to increase covers? Improve customer dwell time?

Create a stronger evening trade? Modernise a tired venue? Improve accessibility? Reduce maintenance requirements? Strengthen the brand?

In an increasingly competitive hospitality market, where consumers are becoming more selective about discretionary spending, the physical environment has become an important part of the overall proposition. Recent industry data highlighted by UKHospitality showed that UK foodservice customer traffic fell by 2.3% in the first quarter of 2026, with pub and casual dining traffic falling by 8%.

The same principle applies to acoustics. A room that looks impressive but becomes excessively noisy at peak times may undermine the dining or drinking experience.

The answer should influence every subsequent design decision.

Against this backdrop, operators cannot afford to overlook the environment in which customers eat, drink and socialise.

MAKING EACH SQUARE METRE WORK HARDER

Furniture, flooring, upholstery, wall finishes and fittings need to withstand frequent use, cleaning and the inevitable accidents associated with busy food and drink operations.

CREATING AN IDENTITY

Refurbishment also presents an opportunity to examine whether the existing layout is delivering the best possible commercial return.

A successful hospitality interior should communicate something about the business before a member of staff has even spoken to a customer.

Choosing materials purely because they look attractive can therefore prove costly if they deteriorate rapidly.

Hospitality operators pay for every square metre of their premises, so inefficiently used space can represent a significant missed opportunity.

For a traditional pub, that might mean retaining architectural character while introducing contemporary touches. A cocktail bar may deliberately opt for a more dramatic and atmospheric environment, while a neighbourhood restaurant could place greater emphasis on warmth, comfort and familiarity.

That does not necessarily mean attempting to fit in as many tables as possible. An overly dense layout can damage comfort, service efficiency and the perceived quality of an establishment.

Durability should be considered alongside appearance, maintenance requirements, cleaning regimes and replacement costs. A slightly higher initial investment in appropriate commercial-grade materials may make sound financial sense if it extends the lifespan of the installation.

The objective is not necessarily to follow every design trend. Indeed, constantly chasing fashions can leave an establishment looking dated surprisingly quickly.

Instead, refurbishment should begin with a clear understanding of the venue's identity, target customer and commercial proposition.

Materials, colours, lighting, furniture, signage, artwork and layout can all contribute to that identity. When these elements work together, the result is an environment that feels considered rather than simply decorated.

DESIGN SHOULD SUPPORT THE CUSTOMER JOURNEY Good interior design is not purely visual. It should also make the customer experience easier and more enjoyable.

The journey begins at the entrance. Customers should be able to understand where to go, where to wait and how the space operates without unnecessary confusion.

The strongest refurbishment projects consider how a venue will actually function from opening through to closing time, rather than concentrating solely on how it looks in photographs.

Instead, operators should consider the balance between customer seating, circulation, waiting areas, bar space, storage and operational requirements.

REFURBISHMENT IS AN INVESTMENT, NOT SIMPLY AN EXPENSE The financial implications of a refurbishment naturally require careful consideration, particularly when operators are already dealing with significant pressures on costs.

DURABILITY MATTERS Hospitality environments are subjected to considerably more wear and tear than most domestic interiors.

This is particularly important for venues that operate seven days a week and have little opportunity to close for repairs.

SUSTAINABILITY AND REFURBISHMENT Environmental considerations are increasingly relevant to refurbishment decisions too.

Rather than automatically replacing everything, operators can consider whether existing elements can be repaired, refinished, reused or incorporated into a new design.

However, viewing refurbishment solely as a capital expense can overlook its potential longer-term benefits.

Retaining original architectural features can also provide a venue with a distinctive identity that would be difficult to recreate with newly manufactured materials.

A redesigned venue can help reposition a business, attract a different customer demographic, support premium pricing or give an established operation a renewed sense of purpose.

Energy efficiency can form part of the wider project, with lighting, heating, ventilation and equipment all worth considering as part of a comprehensive review.

There can also be operational benefits. Replacing worn furniture, improving lighting, upgrading flooring or redesigning service areas can make the working environment more practical for employees as well as more attractive to customers.

Sustainability should, however, be approached practically. Materials need to be suitable for the demanding conditions of hospitality, and environmental credentials should not come at the expense of hygiene, durability, safety or operational performance.

Choosing The Right Lift Solution For Hospitality Venues For many businesses, manual handling remains a daily challenge. Carrying goods between floors increases the risk of workplace injuries and places strain on the back, neck and shoulders. Installing a dumbwaiter or goods lift can help reduce reliance on manual handling and create a safer and more efficient working environment.

Understanding the difference between dumbwaiters and goods lifts Although both dumbwaiters and goods lifts are designed to transport items between floors, they serve different purposes and are suited to different environments.

A dumbwaiter is a compact service lift designed to move smaller items quickly and efficiently, with a common load capacity of 50 to 100kg. They are commonly used in restaurants and hotels to transport prepared meals, crockery, drinks and other lightweight goods. By reducing the need for staff to carry trays or supplies up and down stairs, dumbwaiters can improve service efficiency while reducing physical strain.

Goods lifts are designed for heavier and bulkier loads. With much higher load capacities, ranging from 300 – 500kg for platform goods lifts and up to 2000kg for heavy-duty goods lifts, which can also accommo-

date up to two people, goods lifts provide a practical solution for venues with more demanding operational requirements. For example, moving stock deliveries, laundry trolleys and cleaning equipment.

SUPPORTING SAFER MANUAL HANDLING PRACTICES The best lift solution depends on the type of goods being moved and the layout of the building. A restaurant over multiple floors can benefit from a dumbwaiter, while a hotel may require a goods lift to support housekeeping operations and deliveries.

Stannah provides a practical guide to help hospitality businesses identify manual handling risks and improve workplace safety. The guide includes advice on recognising hazards and improving lifting techniques. It also features a downloadable manual handling risk assessment template and a ready-made business case, helping employers demonstrate the value of investing in safer lifting solutions.

Download the free manual handling guide at www.stannahlifts.co.uk/knowledge-hub/guides/manual-handling

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 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.

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.

On colder evenings, cus-

tomers will also make a beeline for the Ohio Sofa, which is available as a two or threeseater and pairs perfectly with the Ohio Armchair to create a soft and welcoming space with a saving of 10%.

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.

Fill in our contact form or give us a call on 0116 286 4911.

The Perfect Night’s Sleep for Your Guests At HotelContractBeds, we’ve been supplying the hospitality industry with premium contract beds and mattresses for over 40 years. Whether you're running a boutique B&B, a busy hotel chain, or student accommodation, we offer a bespoke service that ensures you get the perfect beds to suit your needs.

✓ FREE UK Delivery – Reliable weekly deliveries for your convenience ✓ Competitive Prices – Exceptional quality without the premium price tag Our zip & link beds offer ultimate fl exibility, allowing rooms to convert from twin to double in minutes—perfect for hotels As specialist UK manufacturcatering to varied guest needs. ers, we take pride in delivering high-quality, durable, From luxury hotel mattresses to budget-friendly and comfortable beds that meet strict UK & EU fi options, we cater to all types of commercial accomre safety regulations (BS 7177:2008 – Crib 5), ensur- modation. ing your guests sleep safely and soundly.

Join thousands of satisfi ed customers across the Why Choose HotelContractBeds?

UK who trust HotelContractBeds for unmatched quality, comfort, and service. ✓ Premium Quality Beds & Mattresses – Zip & Link,

Please mention the Caterer, Licensee & Hotelier News when replying to advertising

Divan, Bed Bases & More… ✓ No Minimum Order Value – Whether you need one bed or a whole hotel’s worth

Ready to upgrade your guest experience? Visit HotelContractBeds.co.uk today or call us (01234 834693) to discuss your requirements!

Issue 334

CLH DIGITAL

Design and Refit Noisy Pubs and Restaurants Risk Losing Gen Z Customers, Research Finds New research by Oscar Acoustics has found that two-thirds (66%) of UK adults would use an acoustic comfort rating when deciding where to eat and drink.

in live venues. Three Hackney venues, Paper Dress Vintage, SJQ and Vortex Jazz Club, underwent acoustic treatment as part of a partnership with Sownd Affects, supported by Arts Council England.

The survey of 2,000 UK adults suggests noise may be a hidden factor behind Alice Passey, Owner of falling alcohol sales among SJQ, commented: "The younger drinkers. Support transformation is amazfor an acoustic rating, simiing. My staff previously lar to a food hygiene experienced difficulty in ROVI, Ottolenghi - Oscar Elite acoustic plaster. Adam Luszniak photography score, is highest among focusing and mental 25-34-year-olds (76%) and fatigue after a busy, noisy 18-24-year-olds (71%), compared with 59% of over-55s. shift. They can now easily hear and communicate with customers.”

Poor acoustics don't just affect atmosphere. In hospitality venues, excess noise has been linked to faster staff Poor acoustic environments are estimated to cost UK turnover, more front-of-house errors and shorter dwell businesses over £40 billion a year through lost productimes, all of which hit revenue directly. tivity, staff turnover and customer dissatisfaction.

Ben Hancock, Managing Director of Oscar Acoustics, said: "Consumers are already making acoustic judgements. They just haven’t had a formal framework to express them before. Venues that invest in acoustic quality now will have a clear advantage as that changes."

Oscar Acoustics has already proven the model works

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 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 establish-

Oscar Acoustics has partnered with Sownd Affects to launch Sownd Certification, the first independent framework assessing real-world acoustic performance and end-user comfort in venues.

Operators wanting to find out more can visit www.oscar-acoustics.com/sownd-certification/ ments 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

Please mention the Caterer, Licensee & Hotelier News when replying to advertising

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Property and Professional New Customer Service Survey Shows Gulf Between Hospitality Business Belief and Customer Experience A new report by Moneypenny, the leading customer conversations company, shows that across every form of contact, hospitality companies scored themselves significantly higher for customer service than customers do.

evening support between 5 pm and 9 pm.

The survey also showed that out-of-hours availability makes customers more likely to feel reassured (35%), complete an enquiry or purchase (27%) and choose or stick with a business (25%).

How different business communication channels meet customer expectations: Channel

UK consumers

UK hospitality Gap decision-makers

Social media

34%

72%

+38pp

Web form

38%

70%

+32pp

Messaging apps

52%

81%

+29pp

AI receptionist

25%

45%

+20pp

Chatbots

27%

46%

+19pp

Email

66%

85%

+19pp

Phone

70%

87%

+17pp

Live chat

56%

68%

+12pp

The research was conducted among 200 hospitality businesses and 5000 consumers to understand the gap between business and customer perceptions.

THE ONE-SHOT ECONOMY The survey showed that 70% of consumers say they're likely to choose the business that responds first. It also showed that 73% of hospitality businesses believe a customer will try a company again if

Unfortunately, most hospitality businesses surveyed cite staffing and cost as the reason they can't extend cover, as the top barriers to offering out-of-hours support were:

they don’t receive a response to an enquiry, yet only 23% of consumers say they would keep trying, while around 1 in 5 or more would stop trying or go elsewhere.

SPEED OF RESPONSE, PROFESSIONALISM, AND HUMAN REASSURANCE BEAT PERSONALISATION When asked what matters most on first contact, both hospitality businesses and consumers rated clarity, speed of response and professionalism as important, but there was a big perception gap in the importance of personalisation, with 85% of hospitality businesses rating it as important, compared with only 68% of consumers saying this.

AFTER-HOURS ADVANTAGE The survey showed that 40% of consumers say support between 9 am and 5 pm would best meet their needs, while 26% would prefer early

• Staffing or resourcing: 42% • Cost or affordability: 41% • Technology limitations: 20% • Customer demand doesn’t justify it: 21% The report also highlights a broader experience challenge, with 1 in 10 consumers unable to recall a single memorable customer service experience, reinforcing how difficult it has become for brands to stand out.

Jesper With-Fogstrup, Group Chief Executive Officer for Moneypenny, commented: “We spoke to a broad cross-section of hospitality businesses, from hotels to guesthouses and pubs, and what’s striking is how consistent these perception gaps are across the board. These aren’t isolated issues; they span the full spectrum of hospitality businesses, regardless of size or specialty. Many businesses believe they’re delivering a high standard of service, yet guests are telling a different story. In today’s ondemand world, where guests are driven by speed and convenience, responsiveness and real-time communication are no longer a ‘nice to have’ - they are fundamental to winning trust, securing bookings and driving growth. Those that fail to respond quickly risk losing clients before the conversation has even begun.”

For more information visit www.moneypenny.co.uk

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 The Skilled Worker salary rules changed on 8 April 2026. Under the updated requirements, the salary paid to a sponsored worker in each pay period must meet the applicable going rate for every hour worked during that period.

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

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

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

THAT DISTINCTION MATTERS IN HOSPITALITY. 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 pay-

ments.

which a problem can be identified.

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.

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.

WHY HOSPITALITY BUSINESSES ARE PARTICULARLY EXPOSED

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.

Hospitality businesses rarely operate with perfectly consistent working patterns. Demand changes with the weather, sporting events, school holidays, conferences and local events.

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

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

Overtime and variable payments require particular attention.

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

Recent compliance reviews carried out by A Y & J Solicitors, an 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.”

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.

ENFORCEMENT IS NO LONGER LIMITED TO A SITE VISIT

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.

Sponsor compliance was once commonly associated with a Home Office officer arriving at the premises and asking to inspect personnel files.

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

Site visits remain possible, but they are no longer the only way in

(CONTINUED ON FOLLOWING PAGE...)

Issue 334

CLH DIGITAL

39

Property and Professional (Continued from previous page)

ing on different responsibilities or covering a substantially different working pattern.

mal report, a change of employment application or a wider compliance review.

FIVE CHECKS OPERATORS SHOULD COMPLETE THIS SUMMER

Some changes can be accommodated within the existing sponsorship.

Others must be reported or may require a new Certificate of Sponsorship and visa application.

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.

1. Compare payroll against every Certificate of Sponsorship

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.

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.

4. Check right to work records and agency arrangements

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

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.

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.

Operators must retain compliant right to work evidence for the people they employ and sponsor.

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

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.

5. Investigate gaps before the Home Office does

3. Review changes to hours, duties and locations

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

Busy periods often result in managers working at another branch, tak-

Some issues can be corrected or explained. Others may require a for-

>>>>>>>>> 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.

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.

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.

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.

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.

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.

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.

THE WEST COUNTRY SPECIALISTS

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.

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.

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