CLH Digital - Issue #249

THE LEADING PUBLICATION FOR THE HOSPITALITY SECTOR & LICENSED TRADE Issue 249

Issue 249 www.CLHNews.co.uk

RETURN TO PROFIT! Let us help guide you to putting your Restaurant, Hotel or Pub business BACK into Profit.

We work "hands-on" with you and your Team, in your business, to make that happen.

Maximise your Profit Margins Minimise your Operating Costs Resolve any Operational Issues To find out how David Hunter can use his 30 plus years of experience in the Hospitality sector to help you INCREASE THE PROFIT from YOUR business, call NOW for an informal chat on:

07831 407984 or

01628 487613 Hospitality Business Mentoring since 1989

• MICROWAVES • EXTRACTION CANOPIES •

• We can supply most of the markets leading names in New Equipment at competitive prices • Full Service & Installation facilities by fully qualified engineers • We can also supply modular fridge & freezer rooms

Telephone with enquiries:

Tel: 01273 492488

Email: EKELtd@outlook.com Mobile: 07860 274243

COOKERS • ICE MACHINES • FRYERS • SLICERS

DISHWASHERS • GLASSWASHERS • REFRIGERATION

RECONDITIONED & SECOND USER CATERING EQUIPMENT

• We have a comprehensive range of Re-conditioned Catering Equipment in stock

CLHNews

CLHNews

Record Breaking Alcohol Tax Rises Lead to Falling Sales & Tax Revenues…

Treasury Warned

The Bowden Group

EKE EQUIPMENT LIMITED

CLHNews

• TOASTERS • STAINLESS STEEL SINKS & TABLING •

The price of wine and spirits is set to rise from tomorrow (Saturday February 1st) when an increase in tax and duties comes into effect, and consumers are being warned to expect substantial price rises on their favourite alcoholic drinks as Government makes a double whammy tax grab.

duty by RPI at 3.6% and introduce taxing wine by strength, meaning duty on a bottle of gin will increase by 32p, and for wine, at 14.5% abv, will increase by 54p.

Alcohol taxes will be increased, following the Chancellor’s decision to increase

(CONTINUED ON PAGE 3...)

Taking into account the duty hikes introduced on 1 August 2023, duty on a 14.5% red wine will have increased by 98p in just 18 months.

2

CLH DIGITAL

Issue 249

Editor's Viewpoint

Welcome to the latest issue of CLH Digital THE GOVERNMENT’S RELENTLESS TAX ASSAULT ON HOSPITALITY

EDITOR

Peter Adams

PUBLISHED BY RBC Publishing Ltd 3 Carlton Mount 2 Cranborne Road Bournemouth Dorset BH2 5BR

As February 1st arrives, so does yet another hammer blow to the UK’s struggling hospitality and licensed ontrade sector. The latest alcohol duty tax hike is yet another example of a government seemingly determined to tax businesses into closure.

TELEPHONE:

01202 552333

The industry, already reeling under the weight of successive cost increases, is now forced to absorb yet more pain.

The UK already holds the dubious honour of having the highest duty on Scotch Whisky among G7 nations, the second highest alcohol duty in Europe, and among the highest wine taxes in the world.

The impact of these excessive tax rates has been clear: declining sales, increasing inflation, and now, according to the government's own figures, a catastrophic loss in revenue.

The Scotch Whisky Association (SWA) has reported that since excise duty on Scotch Whisky and other spirits was increased by 10.1% in August 2023, the Treasury has been losing half a million pounds a day in tax revenue. HMRC figures reveal that revenue from spirits duty fell by a staggering £255 million between 1 August 2023 and 30 November 2024, compared to the same period the previous year. That’s a jaw-dropping £305 a minute in lost revenue for the Treasury.

Mark Kent, Chief Executive of the SWA, said it best: “Yet again the industry has been proved right about how hiking tax rates leads to less revenue and stalls growth. We are not crying wolf - HM Treasury needs to understand that even this resilient industry cannot be stretched beyond breaking point.” And he’s absolutely right. This is no longer just an industry complaint; it is a reality backed by the government’s own numbers.

The Chancellor’s approach is reminiscent of King Canute trying to command the tide— no matter what she does, the inevitable will happen: both sales and tax revenues will continue to fall.

What is most frustrating is the government’s sheer tone-deafness to the crisis unfolding before them.

FAX: 01202 552666

www.CLHNews.co.uk The resignation of Manchester’s night-time economy czar, Sacha Lord, is a blow to the sector. Like many of us, he speaks plainly and truthfully about the dire state of the industry.

@CLHNews CLHNews CLHNews

He has been an outspoken critic of this and previous government policies and a fierce advocate for the hospitality trade. We can only hope that his influence remains strong, even outside of his official role.

EDITOR

The figures don’t lie. This country, and this sector, simply cannot afford additional costs and taxes that do not generate additional revenue.

SALES EXECUTIVES

10% of something is better than 20% of nothing. The government must wake up to this reality before the damage becomes irreversible.

On a brighter note, the Six Nations kicks off tonight, offering a much-needed boost to the on-trade. Nationwide pub chain Social Pub and Kitchen expects to sell 130,000 pints of Guinness during the tournament—an average of 8,700 per match. Technology provider Zonal has revealed that pub and bar bookings for match times are up an impressive 38% compared to last year.

So, it’s not all doom and gloom. And yes, you’ll find me at the Hop Inn in Bournemouth later, watching the game with a pint in hand. Here’s to hoping common sense eventually prevails.

I can always be contacted at edit@catererlicensee.com

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

Peter Adams David Bartlett Guy Stephenson

PRODUCTION & DESIGN Matthew Noades

PRODUCTION & WEB ADMIN Charlene Fox

Published by Published by

Issue 249

CLH DIGITAL

3

Record Breaking Alcohol Tax Rises Lead to Falling Sales & Tax Revenues (CONTINUED FROM FRONT COVER) Earlier this month The Scotch Whisky Association reported that the Treasury has lost out half a million pounds a day in tax revenue since excise duty on Scotch Whisky and other spirits was increased by 10.1% in August 2023, according to the HMRC’s own figures.

HMRC data shows revenue from spirits duty fell by £255 million between 1 August 2023 and 30 November 2024 when compared to the same period the previous year.

SECOND “PUNISHING TAX” The added tax burden for British businesses coming into effect tomorrow doesn’t stop there, with wine and spirit companies facing a second round of punishing tax increases when new waste packaging recycling fees, as part of Extended Producer Responsibility (EPR), come into effect in April, adding around 18p to a bottle of spirits and 12p to a bottle of wine.

SALES DECLINE The hospitality and licensed on-trade sector are warning customers that they cannot absorb another round of tax increases and so consumers should expect to pay a higher price for their favourite tipple.

For example, as a result of the double tax slam coming down the line, and taking into account VAT, the price of a bottle of gin will go up by at least 60p a bottle and a bottle of 14.5% abv red wine, will increase by about 80p.

Alcohol sales in the UK have been in steady decline since 2023 following the largest alcohol tax hike for 50 years, which saw more than 10% duty increases for spirits and beer and at least a 20% increase in duty for most wine.

Latest figures from HMRC show that alcohol tax receipts have fallen by £209 million in the financial year (April to December 2024) compared to the previous financial year, showing that tax increases supress consumer demand and reduces Treasury coffers.

BLACK HOLE Miles Beale, Chief Executive of the Wine and Spirit Trade Association, said: “The Government continues to claim that the tax hikes are part of their big plan to plug the black hole in the public finances, but a series of record-breaking tax levies are doing the exact opposite. There are no winners under the UK’s punishing alcohol tax regime – higher duty rates mean people buy less which results in reduced income to the Exchequer, businesses are being squeezed and consumers have to pay more.”

“The financial impact will be different for every business, but it is estimated that some of the major retailers will be facing millions of pounds in losses. This will have a knock-on effect on producers and distributors who will also find their profits plundered. The result is a bitter blow for British businesses, large and small.”

“Unfortunately, the pain of price hikes for consumers won’t stop there as new taxes on waste packaging are coming round the corner. This seemingly never-ending assault on wines and spirit businesses mean consumers need to brace themselves to pay substantially more for their favourite products.”

Excise Duty on wine between 11.5% abv and 14.5% abv is currently calculated according to a temporary easement mechanism, introduced as part of the new duty system last year. However, from 1 February when the single amount of duty paid on wines between 11.5-14.5% abv – which encompasses 85% of all wine on the UK market – will be replaced with up to 30 different payable amounts.

“CRUSHING” The UK Spirits Alliance, which represents 300 distillers, has described a 3.65% rise in excise duty as “crushing”.

The body has also written to chancellor Rachel Reeves to state spirits drinkers are being priced out of pubs and bars.

The duty follows a mighty 10.1% hike imposed by the previous Conservative Government in 2023.

The UK Spirts Alliance said G&T drinkers, gin-distillers and business owners are “mourning the end of the golden age of gin, as a triplewhammy of duty hikes, tax rises, and spiralling business costs are forcing distillers to shut down”.

It added during the past decade hundreds of entrepreneurs have started innovative distilleries producing high-quality, sustainable British products for pubs, supermarkets and sold around the world.

However, instead of celebrating this success story, “successive Government have singled the sector out for crushing tax rises while keeping the cost of draught beer down”.

FURTHER CUTS NEEDED Emma McClarkin, CEO of the BBPA, said: "British brewers and pubs pour billions into the economy, support more than a million jobs, and are at the heart of communities.

"Whilst we welcome the Government's acknowledgement of the sector and the cut to draught beer in the last Budget, we need to see further cuts in beer duty to get close to the European average. We pay far more than our European neighbours, with the UK paying 12 times more duty than Spain and Germany. Indeed, the increase in packaged beer is a step the other way and another burden our sector will have to shoulder.

"Following the wider Budget announcements, pubs and brewers now face an April cliff edge, when a further £650m extra in costs will begin.

"This includes the reduction of vital business rates relief, staggering new employer costs, and the beer bottle packaging tax, all which will stifle growth and investment.

"We urge Government to work with us and quickly introduce mean-

ingful business rates reform and phase in new costs so that pubs can thrive and our sector can help deliver their growth mission."

Support the Local Richard Naisby, chairman of the Society of Independent Brewers and Associates, said: “The Government’s increased investment in draught relief means that draught beer sold in our community pubs has a lower rate of alcohol duty than beer sold in supermarkets and should encourage more people to support their local.

“At the same time by going further on small producer relief, the Government can help small breweries to compete and grow their businesses.”

PUBS “ESSENTIAL” Exchequer Secretary to the Treasury James Murray said: “Our pubs and brewers are an essential part the fabric of the UK and our brilliant high streets.

“Through draught relief, small producer relief, and expanding market access for smaller brewers, we will help boost sector growth and deliver our Plan for Change to put more money in working people’s pockets.”

UNNECESSARY COSTS The new waste packaging recycling fees, as part of Extended Producer Responsibility (EPR), come into effect in April, will as stated above add an estimated 18p to a bottle of spirits and 12p to a bottle of wine.

The WSTA and its members have argued that avoiding imposing damaging and unnecessary additional costs and red tape by maintaining the wine easement, will benefit businesses and consumers by driving growth and keeping prices stable while optimising Government income.

Miles Beale added: “The wine and spirit industry is not against environmental taxes and businesses continue to work towards using less packaging and making products more recyclable, but the design and development of EPR has thus far been confusing, badly managed and remain incomplete.

DRINKS “DISAPPEAR” Defra’s latest estimate for forecast EPR fees for glass of £240 per tonne has come as an unwelcome shock after earlier estimates were much lower, at around £110 to £215 a tonne. These substantially higher estimates, which will fail to reassure WSTA members that the EPR scheme is in any way ready to be introduced in less than 3 months’ time. The fallout from another exorbitant tax hit will mean another price rise for consumers.”

The tax increases will not only impact prices but will also mean that consumers will start to see some of their favourite drinks could disappear from shelves. For smaller independent retailers the administrative burden of calculating the new duty system for wine will hit hard and consumer choice will be reduced.

4

CLH DIGITAL

Issue 249

2025 Outlook: Insolvency and Restructuring in the Hospitality Sector

By Helen Martin, Managing Associate, Stevens & Bolton (www.stevens-bolton.com) As we step into 2025, the hospitality sector faces a complex landscape shaped by economic pressures and evolving market dynamics. What key challenges is the hospitality sector likely to encounter in 2025? And how might they be mitigated?

to pubs and bars in December, with reports of a strong performance for the hospitality sector over the festive season. Although this masks significant variations by region and sub-sector, it demonstrates that, post-pandemic, there is still consumer appetite for spending on social activities and experiences. Long term, the promise in the Budget of permanently lower business rates for hospitality, retail and leisure businesses may give some reason for optimism, although the precise shape of this remains to be seen.

The UK insolvency statistics for 2024 reveal a mixed picture, with an overall slight decrease in total insolvencies year on year masking high levels of distress in some sectors. The rise in compulsory liquidations (which are insolvency processes commenced and driven by creditors) indicates a tightening of financial conditions. It seems that lenders and other creditors (such as HMRC), after a period of leniency during and immediately after the COVID-19 pandemic, are now less willing to extend forbearance to struggling businesses. For some in the hospitality sector this shift could spell trouble.

So, what can we deduce from insolvency trends? Despite a rise in compulsory liquidations, the figures do give some indication that rescue procedures (such as administration and company voluntary arrangements (CVAs)) are coming back into favour. In contrast to liquidation, which is a terminal insolvency procedure, administration and CVAs offer the potential to rescue a company or its business. The use of restructuring plans – which enable financially distressed businesses to restructure without entering a formal insolvency process – also continues to grow. They have been used to good effect in the hospitality sector (for example by Prezzo, Tasty PLC and Revolution Bars), typically to compromise debt and “right-size” leasehold portfolios. We are seeing increasing use of these plans in the mid-market.

The increase in minimum wage and national insurance contributions set for April 2025 is a significant concern for the sector. These changes will squeeze margins further, particularly for small and medium-sized enterprises (SMEs) in the hospitality industry – as will the reduction in the percentage rate of business rates relief for retail, hospitality and leisure businesses. Coupled with ongoing inflationary pressures, uncertainty around the speed of interest rate cuts, and consumer confidence which fell by 5 points in January, the outlook for 2025 remains challenging. And while there is plenty of capital around, lenders and investors are cautious of investing in sectors which are heavily impacted by both the Budget measures and the uncertain consumer outlook.

Despite these challenges, the hospitality sector has proven resilient over the past few years, and there have been some recent hopeful indicators. The most recent GDP release from the Office for National Statistics, for November 2024, shows that the largest positive contribution in the services sector that month came from accommodation and food and beverage services, where output rose by 2% in the month. Consumers flocked

Tasty PLC’s restructuring plan offers a good case study in how this procedure can be used to help a company stabilise its financial position with a view to returning to growth. The company (operator of Dim T and Wildwood restaurants) successfully proposed a plan which involved the closure of 20 underperforming sites.

Together with new debt funding, and other cost-cutting measures, the group expects the focus on profitable sites to contribute to a return to profitability going forward. However, it is also focusing on other measures to improve growth including a new electronic point of sale system and loyalty platform. Organisational and financial restructuring is only the beginning of the story – continued innovation and improvement is necessary to capitalise on opportunities and drive successful growth.

Whether through the use of a formal procedure such as a restructuring plan, CVA or administration, or through internal operational measures (focussing on cost-cutting, innovation and streamlining operations), larger groups have demonstrated the ability to survive and emerge from financial challenges stronger and with increasingly future-proofed businesses. The challenge remains, however, for small operators who have less opportunity for rationalisation in the first place, and this is where, unfortunately, we are likely to continue to see most casualties in the sector through 2025.

Staffordshire Social Club Named Best in the UK The Campaign for Real Ale (CAMRA) has named the Firs Club in Codsall, Staffordshire as the winner of its Club of the Year 2024 competition. The club was crowned champion above three other finalists to be named the best in the UK. After being named West Midlands Regional Club of the Year three years in a row, this is the first time the Firs Club has won the top award in the Club of the Year competition.

The multi-award-winning social club is a must visit for cask beer fans, with an onsite microbrewery opened in 2017 which features in its November festival - a real highlight in the local beer calendar. Firs Brewery has been featured in CAMRA’s Good Beer Guide and produces a core range of ales, including some exclusives for the club. As well as Firs beers, the bar offers five locally sourced ever-changing cask beers, usually including one mild.

In the comfortably furbished club, guests can enjoy a pint in the bar area, relax in the quiet lounge, play pool and darts in the separate sports lounge or play snooker upstairs. The club prides itself on being the “number one place in Codsall to watch football”, and in the warm weather hosts live football outside on the large decking area.

The Firs Club hosts plenty of events for the local community and provides a welcoming space for private

events including weddings, parties and functions as a meeting space for local groups.

Club of the Year Coordinator Phil Gregg said: “The 2024 Club of the Year competition was extremely close fought. Each of our finalists were of an extremely high standard, and it made the judging harder than ever! We’re delighted to be announcing a first-time winner, and the Firs Club epitomises what’s great about UK venues like these, and how important they are to their local communities.”

Firs Club Manager Anna Reynolds said: “Well what can I say, it's a great surprise and honour to win CAMRA’s Club of the Year award, it's something we thought was out of our reach. We couldn't have done it without the support of our club members, committee, CAMRA members and of course the staff who work hard to make the club a great place to visit and hopefully stay for a while.”

Shelly Bentley, West Midlands Regional Director for CAMRA, said: “This is a fantastic achievement for the Firs Club., Anna and the team work incredibly hard to create a communal atmosphere and provide a stellar line up of beers for locals to enjoy. I hope this is the first of many successes for the club and its community. 2024 has been a fantastic year for the West Midlands, this award for the Firs Club is truly deserved and comes just a couple of weeks after the Bailey Head in Oswestry was named Pub of the Year 2024.”

The Perfect Snack for All Your Trade and Hospitality Needs Robert's Dorset provides an unparalleled snack experience that will elevate your trade and hospitality offerings to your customers.

At Robert's Dorset, we understand the diverse dietary preferences of your patrons, whether they follow a vegan, keto, or allergen-free lifestyle. Rest assured; our selection of snacks caters for all.

As a trusted supplier to independent shops, pubs, and the hospitality industry, we offer a range of sizes in all our products for direct reselling.

Our vibrant packaging is designed to catch the eye, while the contents are sure to satisfy. From our stackable pots which optimise your shelf space, and fit most cup holders, to our elegant mason jars which add the "wow factor" to any display.

Discover the perfect bar snacks to complement your fine beverages or enhance your guests' welcome baskets with something truly special.

WHY CHOOSE ROBERT'S DORSET? Established in 2011, we are a family-owned and operated business. At the core of our operations lies a per-

sonal touch, ensuring our trade customers enjoy the following advantages: • Delicious snacks to delight your customers.

• Exceptional customer service, led by a dedicated Account Manager.

• Convenient ordering options, whether online or by phone.

• Handcrafted products made in beautiful Dorset, England.

• Every item is prepared to order, ensuring customers always receive the freshest products • All our packaging is fully recyclable or reusable and we have a 99.9% waste free production process • Proudly certified by the Roundtable of Sustainable Palm Oil (RSPO) - palm oil is only used in Fudge • All our ingredients are of the highest quality.

Contact Robert for an online catalogue and more information regarding our perfect snacks. robert@robertsdorset.com | 01202 875280 | www.robertsdorset.com See the advert on page 5.

Issue 249

CLH DIGITAL

5

Chancellor Must Put VAT Relief Back on the Table for Spring Budget to Prevent Industry Collapse Says NTIA The UK’s nightlife and hospitality sector is in critical condition as businesses brace for a perfect storm of rising costs and reduced relief. Despite a promising Golden Quarter, which offered a seasonal boost, cash reserves remain insufficient to weather the impending cost increases. The Chancellor must act urgently to reinstate VAT relief, tier business rates, and adjust National Insurance thresholds to prevent the collapse of an industry central to the UK’s economic and cultural fabric.

While the Golden Quarter provided some relief, it has not equipped businesses with the financial buffer needed to face soaring energy prices, the looming rise in alcohol duty from February, and impending National Insurance employer contribution (NIC) hikes, circa 30-80k per business. Compounding these challenges is the reduction in business rates relief, an effective 35% rise, all of which leaves businesses across the sector staring at a financial cliff edge this April. Taxes on nightlife venues are among the highest in Europe, often by some measure.

Michael Kill, CEO of the Night-Time Industries Association, commented: “The rhetoric from the Chancellor may focus on cost-saving measures, but this is meaningless for businesses already buckling under the strain of rising costs and taxation, who have already cost-saved to extremes. While the Golden Quarter offered a glimmer of recovery, it has not been enough to safeguard the future. Feedback from across the sector is clear: recovery will be short-lived. Without immediate intervention, the impending financial pressures will push many businesses over the edge.”

Businesses across the sector are reporting that while there were signs of optimism at the end of last year,

the burden of alcohol duty increases, high energy costs, business rate and NIC hikes will make survival impossible without support. Uncertainty over the content of the spring budget, coupled with the legacy of last autumn’s disappointing budget, has left many fearing the worst.

Post Autumn-budget, a survey of over 500 businesses confirmed the jeopardy of the sector by the impending policies. 90% reported devastating financial impacts – forced to cut staff numbers and hours, operating hours and essential investments. 40% warned they will be forced to close within six months unless urgent support is provided. Recent statistics show that from March 2020 – November 2024, we have already lost 32.7% of the nation’s nightclubs. Views on the ground are clear – there is no more “fat” to trim, and the ability to survive without intervention is rapidly diminishing.

Kill added: “This industry has proven its resilience time and again, but we need a government that recognises the economic and societal contribution we make. The time for half measures is over. Without VAT relief, tiered business rates, and meaningful support for rising costs, April will mark the end for many businesses. We need action now, not later, and we cant keep posturing around long term reform as many wont be here to benefit from it” The night-time economy, which employs hundreds of thousands and drives local economies across the UK, is facing an existential crisis. The government must take immediate steps to ensure this vital sector can survive and thrive, or risk irrevocable damage to the economy and cultural landscape.

Edinburgh Visitor Levy Confirmed, With Transition Period Delay For Business City of Edinburgh Council has acted on UKHospitality Scotland’s recommendation to delay when accommodation businesses have to start collecting levy funds.

“Our fundamental concern has always been that this levy will only serve to make visitors trips to Edinburgh more expensive, ultimately reducing their spending in the wider visitor economy and deterring future visits.

Councillors have voted to push back the start of the Visitor Levy transition period to 1 October 2025, amending the original proposal of 1 May 2025.

“It’s now the job of the Council to use these funds wisely to improve the capital’s attractiveness as a visitor destination and mitigate the impact of the levy on businesses.

This means accommodation businesses will have a further three months to prepare to collect levy funds for bookings made for 24 July 2026, onwards, when the levy comes into effect.

UKHospitality Scotland has said the decision was critical to give businesses and booking platforms an appropriate amount of time to implement new systems to collect levy funds.

It also urged the Council to continue working closely with UKHospitality Scotland and its members to support businesses preparing for the levy’s introduction.

Leon Thompson, Executive Director of UKHospitality Scotland, said: “Not only has Edinburgh’s visitor levy been confirmed, but so too has the hit to the city’s competitiveness as a leading tourist destination.

“I am pleased that throughout the process the Council has listened closely to and acted on UKHospitality Scotland’s concerns, and those of our industry partners, through the introduction of business support measures and the change to the scheme today to delay when businesses will have to collect levy funds.

“That was critical to help businesses and booking platforms, who needed more time to put in place the systems required to collect the levy.

“As we now head towards July next year when the levy comes into force, I look forwarding to working closely with the Council, as part of the partnership approach it has taken so far, to help make the scheme work as best as possible for hospitality and tourism.”

6

CLH DIGITAL

Issue 249

GEN Z Redefining The Night: The Shift From Pubs and Bars to Experience-Led Socialising in 2025

By Sam Shearman, founder of Alcotraz (www.alcotraz.co.uk) Pubs and bars, a historic staple in British socialising and culture, are being visited less and less especially by younger individuals, in favour of more immersive, and experience based night time activities.

Gen-Z is also a lot more financially cautious, and tends to look for experiences that offer more value for their money. Research from Rekom has found that many (45.9%) who go out regularly are avoiding alcohol.

And for those who do, the average they are willing to spend on a night out in 2024, dropped by 2.1% to £73.19 compared to July 2023 (£74.78).

In 2025, where social media and technology are deeply entwined with our lives, the far-reaching influence of both are now changing our social and interactive behaviours when enjoying late nights.

EVOLUTION OF THE NTE

GAP IN PREFERENCES In recent years, data has shown that younger demographics are challenging traditional socialising models, where an emphasis is being placed on experience. In 2024, one study found that 93% of Gen Zs took part in socialising involving competitive activities.

Partly down to the technology, it has shaped and enhanced night time experiences, which are not only fun and immersive, but also favoured for their “gramable” and “shareable” qualities, among other things.

Platforms like Instagram and TikTok play a crucial role in younger people’s decision-making, where 41% of young people say that they find out what is happening in their town centre via Instagram. As they seek out these new and alternative experiential activities, many young people are favouring technology-based social experiences over traditional social activities.

ALCOHOL CONSUMPTION TRENDS Another important factor is the rise in health and sober-curious trends where even though the UK has some of the highest levels of child alcohol abuse, a significant number of young people are developing a “positive relationship with alcohol”. As one of the most sober curious generations, they have transitioned from binge drinking to embracing healthier lifestyles and sober curious trends such as “zebra-striping” and “conscious drinking”.

FINANCIAL CONSIDERATIONS

It’s safe to say that the NTE has evolved in more areas than just one. Along with the expansion of experience-led activities, there is now a greater diversity of experiences, such as silent discos, immersive clubbing experiences, and events catering to neurodiverse audiences. The importance of authentic experiences appears to be the driving factor in increasing footfall and consumer spend in venues.

So much so, that as pubs and clubs close down albeit less than previous years but still at worrisome levels in 2024 at 38,175 closures, and although the overall customer spend in the UK’s NTE hit £136.5bn in 2024, traditional venues are having to adapt and become diverse with their in house offerings with many relying on pub quizzes, live music, and themed nights to get people through the door. And if not already, the rise of competitive and experience-led socialising may be the catalyst for some.

Popular venues will continue to take up space in the high street in 2025, with popular venues such as the cocktail and VR experience at other.world, and immersive prison-themed cocktail bar Alcotraz. These venues that operate on modern forms of technology, or offer unique and innovative experiences that immerse you into an alternate reality for a period of time will continue to thrive in 2025.

Insight from Sam Shearman, founder of Alcotraz, on the need for bars to offer more than just traditional experiences.

More than ever individuals are looking for value for their money and more unique experiences, so venues now need to offer something beyond the norm. Since launching our immersive cocktail bars, we’ve already seen a great uptake and that there is a clear demand for immersive and unique experiences. We created our immersive cocktail experiences to allow audiences to escape from reality and become part of a unique storyline that centres around them. Whether that be a bootlegger within the Wild West at Moonshine Saloon, a leading scientist on an expedition to the new world Avora or an inmate at Alcotraz, audiences get the opportunity to experience worlds previously only seen in Hollywood Films or TV.

The Unruly Pig Once Again Named as the Best Gastropub in the UK Suffolk pub The Unruly Pig has been named by Estrella Damm as the best UK Gastropub for the second year running and for the third time in four years.

The Unruly Pig, in Bromeswell near Woodbridge, under the leadership of Chef Patron Dave Wall, once again emerged victorious as this year’s recipient of the prestigious Top 50 Gastropubs title. This accolade signifies a momentous achievement for the acclaimed restaurant, solidifying its reputation for culinary excellence was named in the top spot among 99 other gastropubs in the country.

The Top 50 Gastropubs Awards, now in its 12th year, stand as a beacon of recognition within the UK hospitality industry, honouring establishments that demonstrate unparalleled dedication and innovation in the gastropub arena.

The competitive rankings are the result of a rigorous judging process involving esteemed chefs, food critics, and industry experts, all of whom carefully assess criteria such as food quality, service, ambiance, and beverage selection.

During the awards ceremony, which took place at the spectacular Plaisterers’ Hall in London, industry

luminaries, renowned chefs, and influential publicans congregated for an afternoon of festivity and acknowledgment of the outstanding talent that characterizes the UK’s gastropub sector.

The celebration did not stop at crowning the overall winner—special emphasis was placed on regional victors and recipients of unique category awards, underscoring the diverse and cutting-edge talent prevalent across the nation.

Noteworthy mentions go to The Devonshire, London, securing second place, and The Star Inn, North Yorkshire, claiming the third spot.

Amongst the array of special category awards, The White Hart, Fyfield, was recognized as the ‘One to Watch,’ while The Abbey Inn, North Yorkshire, bagged the esteemed Estrella Damm Sustainable Pub of the Year award.

The Unruly Pig has already collected other awards including being named in the Top 100 of the National Restaurant Awards, the Top 50 Best Sunday Roasts by the Good Food Guide, Best Sunday Roasts in the UK

by The Sunday Times and GQ Magazine’s Best Pub.

Headline Sporting Occasions Continue To Be Key Footfall Drivers In Britain And Ireland Western Europe is gearing up for the excitement of the rugby 6 Nations tournament. Scrumming down from January 31st, this sporting event attracts not only fans, but also big opportunities for driving sales for suppliers and operators in the On Premise.

live sports. Unsurprisingly, this was followed by more LADs (Long alcoholic drinks) stout (25%) which experienced a growth of +5pp vs 2023, and cider (19%). Rugby watching visitors in Britain followed similar trends, with LADs coming out on top.

CGA by NIQ’s consumer research reveals that live sports have remained a resilient driver of footfall across Great Britain and Ireland’s On Premise, despite cost-of-living pressures effecting consumer visitation frequency and behaviours.

There’s opportunity for spirits to diversify the sporting occasion that shouldn’t be ignored. 32% of consumers in GB choose spirits and 10% drink cocktails when out to watch live sports. In Ireland spirits consumers order an average of 3 drinks while watching live sports. Vodka tops the category table on both sides of the Irish sea, while Irish whiskies unsurprisingly score high with patriotic Irish sports fans.

Sports occasions saw the most visitation frequency growth in Ireland, up by +3pp compared to the previous year, and were the only growth occasion in Great Britain, also at +3pp.

Football leads the way as the top sport for On Premise occasions in both markets, followed by rugby, with national preferences diversifying from there.

Consumers drawn to sporting events are among the highest-spending and most engaged visitors in the On Premise, making this segment especially valuable.

For all these reasons, drinks brands, suppliers and venue operators can position themselves at the forefront of this occasion by understanding these patterns – and acting on them.

Consumers in Britain and Ireland share many similarities in their approach to live sports. All the same, subtle differences call for localised strategies, because one plan doesn’t fit all. This includes: In Ireland, atmosphere (50%) ranks as the top factor for choosing a venue, followed by convenience (35%) and value for money (31%). Whereas in Great Britain, value for money (41%) is a higher priority, coming in second after atmosphere (45%).

In Ireland, lager was the big winner last year with 42% of consumers ordering the beer when out to watch

Consumers in both markets are most influenced by price when deciding what to drink, followed by availability of their favourite brands. Additionally, OPUS Ireland insights demonstrated 56% of Irish sports consumers are likely to pay more for a better-quality drink, over-indexing by +4pp versus the average Irish consumer. This celebratory spirit offers a compelling window for premiumisation.

The fact live sports continues to buck economic uncertainty and the cost of living crisis represents a unique opportunity for brands to align with consumer needs by focusing on: • Collaboration – Operators and supplier relationships are vital for delivering activations sports fans are excited to invest their hard-earned pounds and Euros in.

• Atmosphere – Vibrant, inclusive environments are essential for drawing in diverse consumer groups.

• Expanded drinks menu – The wet-led venues sports enthusiasts favour for live sports viewing can broaden appeal with enticing spirit and cocktail options alongside traditional beers and ciders.

Venues and suppliers that can align themselves with the upcoming 6 Nations tournament and craft compelling promotions and activations will get a big competitive advantage in the weeks ahead. Understanding sales patterns and consumers’ preferences will be key to capitalising on big sporting occasions—not just during the Six Nations but throughout the year.

Issue 249

CLH DIGITAL

7

Growth Plan Must Include Foundation Economy Following the Chancellors plans for economic growth announced earlier this week UKHospitality is urging the Chancellor to bring forward a specific growth plan for hospitality, and other sectors in the foundation economy, that can deliver growth swiftly.

Kate Nicholls, Chief Executive of UKHospitality, said: “Driving economic growth is rightly the Government’s top priority, but we need to see a plan for growth that reaches the whole economy.

“Big infrastructure projects are much-needed but the benefits won’t be realised for years or decades to come. In comparison, hospitality and the foundation economy can deliver growth now, if it is properly backed.

“Hospitality was the biggest driver of economic growth in November, demonstrating that we are already on the strongest

growth path, despite the intense cost pressures our businesses face.

“We need a clear growth plan for the foundation economy, which can deliver change everywhere and for everyone, as one of the largest employers in the country. Backing hospitality is an investment in vibrant towns, cities and communities – an essential component of creating investment hotspots.

“That plan has to start with reassessing the changes to employer NICs, which hammer sectors like hospitality and will be the single biggest blocker to growth and investment.

“The Chancellor recognised the power of businesses to drive growth, create new jobs and generate new opportunities. My message is to back a sector like hospitality that can do that now, and deliver for the economy, jobs and communities.”

Cumbrian Pub and Hotel Company Receive Award for Sustainability Efforts The North-Western based pub operator, Country Village Inns have been recognised as champions of sustainability by the British Institute of Innkeeping (BII). The pub co run five Robinsons pubs including the Pooley Bridge, Queens Head in Tirril, Red Dragon in Kirkby Lonsdale, Bridge End in Llangollen, and Royal Oak in Garstang amongst their collection of pubs.

These fantastic pubs have earned the coveted BII Sustainability Award, highlighting their commitment to sustainable practices across energy reduction, waste reduction, sustainable procurement, and customer and team engagement.

This achievement reiterates the dedication Country Village Inns shows to environmental stewardship and operational excellence. As part of Robinsons Brewery’s pledge to achieve net-zero emissions by 2040, this recognition reflects meaningful progress toward industry-leading sustainability goals.

Ross Paterson (Retail Environmental Champion) at Robinsons commented on the significance of the award: “We are incredibly proud of all five Country Village Inns for embracing

sustainability in such an impactful way. These awards highlight their commitment to running environmentally conscious businesses that not only reduce emissions but also engage customers and teams in meaningful ways. By supporting our pubs with tools, resources, and guidance, we’ve been able to make sustainability achievable and rewarding.”

Mat Cooper, Robinsons’ Robinsons Pub Partner, and Managing Director of Country Village Inns, shared his excitement: “I am incredibly proud of our teams and their dedication to sustainability. This award not only recognises our efforts but also inspires us to continue improving and leading by example in the hospitality industry."

Ross further elaborated on Robinsons’ ongoing efforts: “In 2024, 18 of our pubs were recipients of this award, and we’re excited to see that number grow in 2025. For pub partners and managers looking to join this initiative, we’re here to provide guidance and implement improvements where needed.

Together, we’re working towards a greener future for our industry.”

8

CLH DIGITAL

Issue 249

The Future Of Drinking: Tapping Into Dry January The days of post-work pints, boozy lunches, and weekends lost to hangovers are becoming somewhat a thing of the past. Gone are the times when stumbling back into the office on a Monday or Tuesday morning still groggy from two days of excess was once the norm. A cultural shift is certainly underway, led in part by Gen Z, who, unlike their predecessors, are drinking less and prioritising their health. The once-unquestioned drinking culture has slowly shifted into abstinence, or at the least, something that is now called “sober curiosity,” a movement encouraging people to explore an almost-alcohol-free lifestyle. This shift is sparking brands’ own discussions, shaping media narratives, and redefining reputations.

According to recent YouGov research, just under half (46%) of people aged 25 to 34 regularly or occasionally choose low- or no-alcohol alternatives, while 39% of 18 to 24-year-olds drink no alcohol at all. Interestingly, one in three Gen Z adults said they had felt pressure to drink in some social situations, over half (51%) of respondents end up drinking it when they said they wouldn’t. Further, social attitudes have also changed, with 80% of people now viewing alcohol-free options as “more acceptable” than they were five years ago.

Once dismissed as an unpopular challenge, Dry January is now a mainstream movement, extending beyond the first month of the year as people look to tighten purse strings, trim waistlines and learn to socialise without alcohol. Influential celebrities such as JLo, Blake Lively, and Bradley Cooper have openly embraced alcoholfree lifestyles whilst others, such as Spencer Matthews and Tom Holland, have gone further to launch alcohol-free drinks brands. Other celebrities, including Millie Mackintosh and Sophie Habboo, have joined the movement, endorsing non-alcoholic beverages through their social media channels.

A big player in all of this is consumers’ rising awareness of the health risks associated with alcohol as it becomes increasingly linked to serious health conditions. The outgoing US Surgeon General Vivek Murthy suggested stronger health warnings on alcoholic products, further fuelling the shift towards mindful drinking.

Subsequently, the stock prices of major alcohol brands fell, prompting discussions about more prominent warning labels.

For brands, pubs and bars, these changes represent both a challenge and an opportunity. While Dry January may once have been a quieter trading period, alcohol-free options and changing social norms mean that brands can now cater to both drinkers and abstainers.

BIG BRANDS NORMALISING ALCOHOL-FREE CHOICES Heineken’s 2025 0.0 Reasons Needed campaign has tackled the lingering social stigma around low- and noalcohol drinks, emphasising that people should “not need an excuse” to opt for alcohol-free options. The campaign was informed by research conducted in the UK, the US, Spain, Japan, and Brazil, and revealed that many still feel social pressure to drink alcohol. By positioning Heineken 0.0 as a normal choice, Heineken is strengthening its position in the growing no-alcohol market.

Guinness is another major brand which has tapped into the growing demand for alcohol-free options, with the launch of its Guinness 0.0, while snack brands like Walkers, owned by PepsiCo, positioned its ‘Better for You’ range, including Walkers Baked, SunBites, and Snack A Jacks, as the official “Dry January snack”, cheekily

highlighting that their snacks are “0.0% alcohol”, making them the perfect choice for consumers partaking in Dry January.

THE FUTURE OF DRINKING Taking these events into consideration, the low- and no-alcohol beer market has grown to a global net worth of $13.7 billion, accounting for 1.7% of total beer sales. It’s become abundantly clear that this is not a passing trend, that it is not just about sales - it’s about staying relevant, adapting to consumer’s needs and ensuring long term growth.

Heineken, Guinness and Walkers have demonstrated how creative marketing can help brands successfully align with changing drinking habits. As alcohol consumption continues to decline among younger generations, businesses need to rethink their strategies to keep up with evolving preferences.

Ryan Boulter, Enterprise Business Development Manager at CARMA, comments, "The conversation around alcohol consumption has fundamentally changed. The rise of Dry January coupled with the increasing popularity of alcoholfree options is not just a seasonal trend; it reflects a longterm shift in consumer behaviour. Younger generations are drinking less, and they expect high-quality alternatives that don’t make them feel like an afterthought.

“We are seeing first-hand how this shift is driving brand conversations, and the likes of Heineken and Guinness are leading the way with campaigns that challenge certain drinking norms. Their early successes show that the demand is there – and now, it’s up to the industry to respond. As consumer habits continue to ebb and flow, staying ahead of these trends and being willing to adapt is essential for long-term success.

“At the end of the day, these companies are vying for market share, with a keen eye on bolstering the bottom line. Health concerns around alcohol consumption vocalised by outgoing US Surgeon General Vivek Murthy are a threat to that, and so they need to adapt to survive. It’s worth noting that these attitudes around alcohol are not from one homogenous block. Expect to see much more localised strategies from alcohol producers as they cater for different regions accordingly: an increase in low- and no-alcohol offerings in markets like the UK, where alcohol consumption is decreasing, while markets like India, where alcohol consumption is increasing, continue to see more “traditional” alcoholic offerings being pushed.”

For more insights on consumer trends and brand reputation, visit CARMA: https://carma.com/

Issue 249

CLH DIGITAL

Pints, Points & Pubs: Six Nations Fans Drive Beer Sales Sky High The Six Nations Championship isn’t just a festival of rugby—it’s a golden opportunity for pubs and bars. With fans packing in to watch the action, these venues see longer visits, higher footfall, and a surge in pint sales every match day.

Data from the 2024 Six Nations shows that pubs showing the games enjoyed a massive 11% higher footfall compared to those that didn’t. Fans didn’t just turn up—they stayed longer, with an average dwell time of 145 minutes per visit, compared to just 132 minutes in venues not screening the matches.

That’s 13 extra minutes of ordering pints, sharing stories, and soaking up the atmosphere.

Venues screening the Six Nations see a significant boost in customer engagement. Not only do these pubs experience higher footfall, but they also witness longer customer stays. The average visitor spends nearly 10% more time in a bar that is showing a live match, compared to one that isn’t. The longer fans remain inside, the more drinks they purchase, boosting overall revenue. With people arriving early to secure a spot and lingering long after the final whistle to dissect every play, the Six Nations is a major driver of extended pub visits.

In addition, there’s a clear link between thrilling, high-scoring matches and increased beer sales. Take the 33-31 France vs. England clash on March 16—this edge-of-the-seat encounter saw pub sales soar as fans celebrated (or drowned their sorrows). The closer the game, the longer fans stay, and the more drinks they buy.

While high scores get pints flowing, it’s the crunch matches that bring the biggest spikes. When Ireland faced France on February 3—an early title-decider— the importance of the game packed pubs and sent pint sales through the roof. Key fixtures that determine the tournament outcome create an electric atmosphere, keeping pub tills ringing all night.

Match timing plays a massive role in pub sales. Games kicking off at 17:00 or later drive the highest sales, with fans more likely to settle in for the night.

Ireland’s 17:00 showdown against Wales on March 16 was a perfect example—delivering record sales and a buzzing atmosphere in pubs across the UK and Ireland. In contrast, earlyafternoon fixtures tend to see lower beer consumption, with fans pacing themselves or heading home post-match.

With the Six Nations kicking off this weekend, all eyes are on the biggest pub night. Based on past trends, Ireland vs. England at 16:45 on Saturday is set to drive the highest pint sales. A huge clash between two tournament favourites, combined with a primetime weekend kick-off, which hopefully means pubs should expect a bumper trading night. Guinness taps will be working overtime, and fans are likely to linger long after the final whistle. Pubs and bars should prepare for packed-out venues, high footfall, and BIG drinks sales.

So, whether it’s nail-biting finishes, last-minute tries, or just the camaraderie of rugby fans, one thing is certain—when the Six Nations is on, the drinks will keep flowing!

Alison Jordan, CEO, Oxford Partnership said: “The Six Nations Championship isn’t just a spectacle on the pitch—it’s a game-changer for pubs and bars. Our real-time data shows that venues screening the matches see higher footfall, longer dwell times, and a significant uplift in pint sales. Fans are staying nearly 10% longer in pubs showing the games, driving increased revenue and creating a thriving social atmosphere. With this weekend’s highly anticipated Ireland vs. England clash set to be the biggest driver of pub trade so far, we expect record-breaking sales and packed-out venues once again. The data proves what we’ve always known—live sport is a major catalyst for the hospitality sector.”

Read all the latest news from the licensed industry at

www.catererlicensee.com @CLHNews

www.facebook.com/catererlicensee

9

10

CLH DIGITAL

Issue 249

UK Hospitality Industry Faced Mixed Fortunes in 2024, with Cautious Optimism for 2025 Comment from Maria Vanifatova, CEO, Meaningful Vision (www.meaningfulvision.com) The UK’s hospitality sector has navigated a challenging 2024, with shifting consumer trends, inflationary pressures, and changing promotional tactics shaping the landscape.

According to the latest industry data from market intelligence firm Meaningful Vision, while some areas of the market saw growth, others faced notable declines—setting the stage for a cautious yet strategic approach to 2025.

KEY TRENDS FROM 2024 Having tracked over 60,000 of the UK’s leading hospitality outlets—including quick-service restaurants (QSRs), casual dining chains, fast food venues, and coffee shops—Meaningful Vision identified several key developments compared to 2023: • Growth in Fast Food, Decline in Pubs & Restaurants – The overall number of chain-operated venues grew by a modest 0.5% in 2024. However, fast food chains expanded by 5%, while the number of pubs and restaurants fell by 4%, reflecting ongoing shifts in consumer habits.

• Footfall Shifts – Overall market traffic saw a slight decline of 0.2%. Restaurants were the hardest hit, with a 4.2% drop in visitors, while quick-service bakeries saw a 4.7% increase, helped by the continued expansion of brands such as Greggs and Pret A Manger. Pubs fared relatively well, recording a 2.7% increase. December footfall rose 1.4% year-on-year, largely driven by fast food demand, while restaurants and pubs lagged behind by 2%.

• Changing Consumer Behaviour by Time of Day – The industry saw a significant decline in evening footfall, with traffic down 12.3% post-afternoon. However, morning visits surged, with early hours (6–9 am) up 13.8% and mid-morning (9 am–12 pm) increasing by 6.6%, suggesting a growing preference for breakfast and brunch dining occasions.

• Pricing Trends – Price increases within the sector began to stabilise, with restaurants and fast food venues seeing a 5% rise in December 2024 compared to the previous year, signalling some relief from inflationary pressures.

• Promotional Strategies on the Rise – Restaurants significantly ramped up their promotional activity in 2024, increasing offers by 25%. Discount depth also grew, with reductions 1.5 percentage points steeper than in 2023. Meal deals remained the dominant promotional tool, making up 40% of all offers. Special price promotions surged in popularity, rising from 66% in 2023 to 71% in 2024, while Limited-Time Offers (LTOs) increased by 13%, with their average price dropping 19%. Apps played a greater role, accounting for 20% of promotions, while 40% were reward-based.

LOOKING AHEAD: PREDICTIONS FOR 2025 While the latter half of 2024 showed signs of stabilisation, Meaningful Vision forecasts a further 0.4% decline in overall hospitality market traffic for 2025. CEO Maria Vanifatova highlights several key factors likely to shape the year ahead: • Inflationary Pressures to Return – “Inflation slowed in 2024, which helped stabilise food prices, but April 2025 will bring fresh challenges as government tax changes push inflation higher. As a result, we anticipate more cautious consumer spending in the hospitality sector.”

• January’s Expected Dip in Footfall – “January typically sees a 15% drop in footfall compared to December, but this year, the decline could be even more pronounced as consumers tighten their belts following the festive period.”

• The Rise of Morning Trade? – “One of the standout shifts in 2024 was the rise in morning footfall.

As evening trade declines, operators may need to rethink traditional service models. Could breakfast and brunch become the new ‘dining out’ occasion of choice?”

• Promotional Strategies Driving Resilience – “Despite economic pressures, the industry has shown adaptability. The rise of Limited-Time Offers (LTOs) and targeted price promotions demonstrates that businesses are finding creative ways to attract customers while balancing affordability and profitability.”

OPPORTUNITIES FOR THE SECTOR While the outlook for 2025 presents challenges, the hospitality industry has proven its resilience by adapting to changing consumer behaviours the report says. With strategic pricing, smart promotional offers, and an increasing focus on breakfast and lunch trade, operators who fine-tune their approach could find new opportunities for growth—even in an unpredictable market.

Urban Pubs & Bars Celebrates £8.7m Profitability And 26% Growth Amidst Ambitious Expansion Plans Urban Pubs & Bars (“UPB”), London’s largest independent pub and dining group, has announced a record-breaking EBITDA of £8.7m for the financial year ending April 28, 2024.

Garden.

The group’s leadership has also revealed further expansion in 2025 and 2026, with a strong pipeline of potential acquisitions and developments to further strengthen its position as a leader in London’s hospitality sector.

These new financial results show an impressive 26% increase in EBITDA compared to the previous year, reflecting the group’s dynamic expansion and continued success in delivering exceptional hospitality experiences across the capital.

To support this ambitious growth trajectory, UPB recently secured a revised funding arrangement with Barclays, increasing its available facilities to £30m. This enhanced funding will enable the group to accelerate its expansion plans, ensuring it can seize new opportunities across London’s vibrant pub and restaurant market.

The premium leisure group, which now operates 53 pubs, bars, and restaurants, reported a 16% rise in turnover to £60.5m and a 4% increase in like-for-like sales in the period.

UPB also reports that it has just delivered an exceptional Christmas trading period, with a 16% surge in like-for-like sales in December 2024, further cementing UPB’s reputation as a go-to destination for Londoners during festive celebrations, with 75% of the estate recording their highest ever sales week.

Jim Pickworth, CFO of UPB, said: “Barclays has been a fantastic partner, and we’re thrilled to extend our relationship with them to fuel our future growth.

This increased financial flexibility puts us in an excellent position to execute our strategic vision.”

Since the end of the financial year UPB has continued to grow with the acquisition of 10 new sites, including notable additions such as The Gun in Spitalfields, East Dulwich Tavern and Balham Bowls Club.

These acquisitions expanded the group’s footprint significantly and showcased its ability to revitalise and integrate diverse venues into its portfolio.

Additionally, several pubs, including The Wren Tavern in St Paul’s, The Hagen & Hyde in Balham, and The Clapton Hart in Clapton, have recently undergone extensive refurbishments that have significantly exceeded trading expectations.

Building on this momentum, UPB has already announced three high-profile openings for 2025. These include The George & Dragon in Wanstead, The London Fields in Hackney, and a new site in Covent

3R (EPOS) Solutions 3R is a leading provider of Electronic Point of Sale (EPOS) solutions, offering both integrated countertop and wireless payment solutions, as well as Mobile Top-Up services. With competitive rates and durable, secure hardware, 3R’s signature EPOS software, CES Touch, is a gamechanger for businesses seeking to optimize their day-to-day operations and streamline their financial reporting.

Another essential feature of CES Touch is its full Stock control functionality, which enables businesses to manage their inventory effectively.

Chris Hill, Managing Director of UPB, said: “This has been a landmark year for Urban Pubs & Bars. Our growth is a testament to the hard work and dedication of our team, who continue to deliver exceptional experiences for our customers. From iconic pubs to innovative dining and entertainment concepts, our venues represent the best of what London has to offer.

“While we remain mindful of economic challenges, our strong trading performance and solid financial foundation give us confidence in our ability to achieve even greater success. With new openings already planned and further opportunities on the horizon, we are excited about what 2025 and beyond will bring.”

This feature ensures that businesses can maintain optimal stock levels, avoid overstocking or understocking, and keep track of their stock movements accurately.

In addition to these features, CES Touch offers intensive operator management and in-depth financial reporting, which is vital for businesses seeking to manage their staff and financial performance effectively. With full cloud business analytics, CES Touch also provides businesses with real-time insights into their sales, inventory, and customer behaviour, enabling them to make data-driven decisions to optimize their operations.

CES Touch also links directly to a wide range of Symbol Groups, including Londis, Booker, Premier, Budgens, Shop Local, Best-one, and NISA, allowing businesses to take advantage of automated promotions and price changes. This feature is particularly useful for businesses looking to offer competitive pricing and promotions while maintaining profitability.

At the heart of 3R’s offering is their commitment to excellent customer service, providing 24/7 support, 365 days a year. Whether you’re a small business owner or a large retailer, 3R’s EPOS solutions and CES Touch software are sure to provide you with the tools you need to succeed.

Issue 249

CLH DIGITAL

Restaurants’ At-Home Sales Flatten in December as Consumers Go Out to Celebrate Year-on-year growth in delivery and takeaway sales at Britain’s leading restaurant groups slowed to 1.9% in December 2024, CGA by NIQ’s latest Hospitality at Home Tracker shows.

It means at-home sales have now risen for 19 months in a row. However, the latest number is well short of November’s growth of 6.2% and marks the Tracker’s lowest point since March. For the first time in 2024, it fell slightly below the UK’s general monthly rate of inflation of 2.4%, as measured by the Consumers Prices Index.

December’s figure may reflect consumers’ shift towards going out rather than ordering in over Christmas as their spending confidence increased.

They were further encouraged out of home by generally mild weather and the timing of festive holidays, which gave many consumers longer periods of time off work.

A breakdown of CGA’s Hospitality at Home Tracker indicates 2.2% like-for-like growth in delivery sales, while takeaway and click-and-collect revenue was flatter at 1.4%. Total delivery and takeaway sales—including from sites opened in the last 12 months—rose by 10.3%.

Karl Chessell, CGA by NIQ’s director – hospitality operators and food, EMEA, said: “After 11 months of real-terms growth for deliveries and takeaways, December’s slip below inflation was a disappointing end to 2024 for restaurant groups. But the flipside of the coin is that many consumers were confident enough to head out to celebrate rather than stay in.

As more of their economic pressures ease we can be cautiously optimistic about growth in both channels in 2025, but the mounting burden of costs for hospitality groups will put pressure on margins for some time to come.”

Hotel Teams Use Their Brain Power To Support Charity Hotel staff from Bristol used their brain power to help raise nearly £1,000 for the Brain Tumour Support charity which is based in Thornbury.

A dozen teams from eight businesses took part in the first Bristol Hoteliers Association (BHA) Charity Quiz Night at the Delta by Marriott Hotel.

As well as competing in the quiz, there was also a fund-raising raffle to help boost the donation to be given to the charity, which supports anyone diagnosed with a brain tumour, their carers, family and

friends with free individual and specialist support for as long as it is needed.

The event was organised by the BHA’s Social and Charity Committee.

Ahad Vahabzadeh, from the BHA, said: “It was a fantastic night all round and we were thrilled with the turnout and the generosity shown by everyone involved.

“This was the first time we’ve organised an event like this, but based on how well it went, we are hoping to do another one in the autumn and then turn it into an annual fund-raiser.”

Read all the latest news from the licensed industry at

www.catererlicensee.com @CLHNews

www.facebook.com/catererlicensee

11

12

CLH DIGITAL

Issue 249

Hotel Commercial Catering Buying Guide Article by JLA Commercial Equipment Solutions (www.jla.com) When you’re starting a new commercial kitchen in a hotel, it’s essential that you choose pieces of hotel commercial catering equipment that allow your mealtime services to run as smoothly as possible.

also help save money and effort… not to mention space.

No matter whether you have 10 covers or 100, you need to make efficient use of the space your kitchen has available. You also need to make sure you have the right layout and catering equipment.

FRIDGES

Thankfully, if you’re planning on creating a commercial kitchen in your hotel, then our hotel catering buying guide can help you discover exactly what you need.

If space in your kitchen is limited, then counter refrigeration is the perfect solution. When you opt for counter refrigeration, you can either integrate your fridges in an undercounter capacity or install a 2-in-1 refrigerator-worktop solution that provides you with additional surface space for food preparation.

OVENS The heart of many professional kitchens, a commercial oven covers every professional kitchen need, from combination steaming and convection cooking to traditional range options and pizza baking solutions.

Generally speaking, gas ovens are seen as heavy-duty appliances. They’re also more responsive when adjusting heat levels than electric ovens. However, installation can be costly and not all kitchens have access to a gas supply.

If the commercial kitchen in your hotel is small, then a combi oven is likely to be the best piece of hotel commercial catering equipment for your needs. This is because these ovens are multi-functional and can save you from buying extra equipment.

FRYERS

Again, commercial microwaves come in different shapes and sizes, with some suited to light use and others more suited to heavy use. Remember, domestic microwaves are unsuited to commercial kitchens. You should always opt for a commercial microwave, as these have been specifically designed to maintain power and sustain long periods of use.

In any hotel kitchen (or any commercial kitchen for that matter), adequate refrigeration is essential.

The right type of refrigeration for your hotel kitchen will depend on two factors: the number of people you need to serve and the space you have available.

If space isn’t necessarily an issue and you have a large amount of fresh produce to store, then an upright refrigerator will probably be a better solution. Offering a vast internal capacity, upright commercial fridges are ideal for professional kitchens. Available in single door, double door, or slimline options, upright fridges are highly efficient and ingredients are kept fresh even when ambient temperatures reach 32ºC. If you’re running an incredibly busy hotel kitchen with hundreds of covers in each service, then you may find that a full walk-in fridge or cold room is best for your needs.

FREEZERS Similarly, commercial freezers are must-have pieces of hotel commercial catering equipment. Again, freezers are also available in upright and undercounter configurations, with chest freezers also available.

As with cold rooms, freezer rooms are available if your hotel has a lot of frozen food to store.

DISHWASHERS To make sure everything goes to plan during service, you need the right commercial dishwasher.

If you’re planning on cooking fries, onion rings or fried chicken, then your hotel kitchen will likely require a fryer. A fast and efficient piece of hotel commercial catering equipment, a fryer can cook large volumes of food without taking up much space.

If space is limited, undercounter dishwashers are a great option. These compact machines are front loading and fit into the same footprint as a domestic machine. However, they’re boosted by the enhanced cleaning performance that’s offered by their purpose-built commercial design. They also feature time-saving cycles and water-saving programmes that are perfect for use during a busy service.

Depending on the size of your kitchen and the amount of food you need to fry, you can choose between single basket and twin-basket options. Light, heavy duty, countertop and floor standing variants are also available.

If you’re expecting a high turnover of plates and crockery, then you’ll require a dishwashing ‘workhorse’. In these instances, a passthrough dishwasher is ideal for the job as it can wash hundreds of plates per hour.

While free-standing fryers can cook a large quantity at any one time (up to 36kg of chips per hour), countertop fryers are an ideal space-saving alternative.

Alternatively, it’s also worth considering whether a freshwater and energy/water-saving tank type dishwasher is more appropriate for your setting. These are perfect for environments like hotel kitchens, where audited infection control and compliance with food hygiene regulations is critical.

GRILLS

GLASS WASHERS

In a commercial kitchen, salamander grill tops are in constant use. Perfect for cooking, baking, browning, toasting, grilling or even flash cooking, these practical pieces of hotel commercial catering equipment allow you to create a range of dishes quickly and easily.

Particularly during peak periods, hotel restaurants go through a high number of glasses. Due to this, a commercial glass washer is a vital piece of equipment if you want to ensure that you have clean glasses readily available for your customers and guests.

Our commercial grills are designed for continuous heavy use. They are available with smooth and ribbed surfaces, and can be freestanding or positioned on a countertop. Available in gas and electric, they’re ideal for dishes like crème brûlée, cheese-topped sandwiches and the rapid grilling of meats and fish.

Providing reliability, speed, quality and efficiency, commercial glass washers will not only make sure that you have enough glassware available at all times, but they will also ensure that your glasses always have a sparkling finish.

GRIDDLES

UTENSIL WASHERS

A commercial griddle is a great piece of equipment for any hotel kitchen that needs to turn around large quantities of food quickly.

Finally, consider whether a utensil and pot washer is required to keep your pots, pans, gastronorm trays and other equipment sparkling clean. With cycle times as low as two minutes, these pieces of equipment allow you to process everything quickly and efficiently so your cookline can keep moving along smoothly.

Electric griddles are often viewed as more convenient alternatives to gas griddles, and both countertop and freestanding models are available. Especially good for cooking eggs, bacon, steaks, fish and vegetables, these appliances come in several different sizes and suit the needs of a broad spectrum of catering environments.

MICROWAVES Many kitchens also employ the use of commercial microwave ovens, which are great for cooking, reheating, defrosting and steaming a wide range of foods. As well as saving chefs time, these pieces of hotel commercial catering equipment can

We hope our hotel cooking equipment guide has provided you with all the information you need. However, if you need further support selecting the right hotel commercial catering equipment, then please do not hesitate to get in touch with our catering experts today. Whatever your business needs, we have a solution.

Get in touch with JLA for advice on your catering equipment.

Success Celebrated as Welsh Chefs Prepare to Host Global Event in 2026 The successful Welsh International Culinary Championships (WICC) ended with a night of celebration and a preview of an exciting global event coming to Wales next year.

WICC Gala Dinner and Award Ceremony held at ICC Wales.

“It’s important that you understand the exciting opportunities for Wales.

The WICC, organised by the Culinary Association of Wales (CAW), attracted around 150 talented chefs, front of house staff, apprentices and students from across Wales to showcase their skills over three days of competitions.

“This event will be critically important for Wales and its economy and will showcase our culture, heritage and food and drink products on the theme ‘Pasture, Passion, Plate’.

The International Convention Centre Wales (ICC Wales) in Newport became the hub for Welsh hospitality, butchery, food and drink as Castell Howell held a Welsh Food and Drink Show alongside the WICC for the first time.

Four coveted national titles were decided and a wide range of hospitality competitions, including Skills Competition Wales classes, were held.

CAW president Arwyn Watkins, OBE, shared videos linked to the Worldchefs Congress & Expo 2026, which is coming to ICC Wales in May next year. Around 800 delegates from around the globe are expected to attend the four-day event, which is being held in the UK for the first time in its 98-year history.

“Many of you here tonight will have no idea what is coming to Wales next year,” he told guests at the

“Over the next 14 months, I shall be reaching out to people, businesses, organisations and governments to encourage them to engage with us to deliver this once in a generation event for Wales.”

One of the videos contained a message from CAW ambassador Katherine Jenkins, OBE, together with the congress anthem which she has gifted.

Mr Watkins praised the contribution made to the WICC by judges. “These men are pillars of our industry and give their time for nothing to benefit the next generation,” he said.

He presented Worldchefs international and regional judges badges to Colin Gray, CAW vice president and WICC judging chairman and Gareth Johns, head chef at the Wynnstay Hotel, Machynlleth, respectively.

The hygiene award from Ecolab went to Jordan Howorth from Shrewsbury School, a National Chef of Wales bronze medallist.

The Smiths at Gretna Green Hotel and Rational cooking systems – the perfect match It’s like you’ve just actually cooked everything from scratch,” Chef Gachomo explains. The ease of use, advanced technology, and environmental benefits make it indispensable, aligning with the hotel’s commitment to sustainability.

The iVario is equally transformative, particularly in handling high-demand days. Chef Gachomo emphasises its intelligent features, including the ability to deep fry, pressure cook, and utilise different cooking zones. “It’s so easy to clean and reduces the amount of time and labour,” he says.

The even heat distribution and efficiency have drastically improved the kitchen’s output, enabling the team to serve hundreds of guests with precision.

The impact of Rational’s systems extends beyond efficiency to addressing broader industry challenges, such as chef shortages. “With the hospitality industry facing a huge shortage of chefs, I think every kitchen needs an iVario,” Chef Gachomo says. Rational’s solutions enable his team to deliver exceptional quality while reducing labour demands, ensuring the Smiths at Gretna Green continues to uphold its reputation for excellence.

Located in the picturesque town of Gretna Green, Scotland, this luxurious 4-star hotel is renowned for its exceptional service, particularly in the realm of weddings. Head Chef Charles Gachomo and his team play a pivotal role in maintaining the hotel’s renowned reputation.

The Smiths at Gretna Green Hotel prides itself on culinary excellence, serving breakfast, lunch, dinner, and award-winning afternoon tea, often catering to multiple weddings in a single day, sometimes as many as 6-10 weddings. To ensure the highest standards of food preparation, the hotel relies on Rational’s intelligent iVario advanced bratt pan and iCombi Pro combi-steamer cooking systems, which guarantee efficient and top-quality service for every event.

Chef Gachomo enthusiastically shares his experience with the game-changing iVario cooking system, stating, “Before Rational, I used a six-ring burner and a traditional hot plate, which was predominantly gas. Ever since I purchased the iVario, it’s a lot more energy-efficient, more consistent, and faster. The chefs in the kitchen enjoy using the iVario. I consider it the Lamborghini of the kitchen.”

Furthermore, Gachomo praises the iCombi Pro for its exceptional finishing processes, particularly for plated vegetables and cooked meats served at weddings. He explains, “It only takes eight minutes to finish a plate that’s ready to go to the guest, as if you’ve just cooked everything from scratch. It’s an amazing piece of equipment and a great additional chef in the kitchen.”

Chef Gachomo also highlights the iCombi Pro’s versatility, noting, “I previously had the SelfCookingCenter, so it was an easy choice for me to go for the newer version.” The iCombi Pro has become integral to the hotel’s daily operations, excelling in tasks like breakfast preparation, baking cakes for afternoon teas, and catering to corporate events. With its intuitive on-screen instructions and inbuilt recipes, the iCombi Pro simplifies processes and reduces the skill set required for consistent results. “All the products come out perfect, always,” he says.

For larger-scale events like weddings and conferences, the iCombi Pro’s finishing capabilities ensure flawless execution. “Based on the weddings we do; it only takes eight minutes to finish a plate.

Are you ready to take your kitchen to the next level?

Book a free consultation visit with an expert Rational sales manager to discuss your kitchen goals:

RATIONAL AG

rational-online.com or call: 01582 480 388

14

CLH DIGITAL

Issue 249

Why Embracing Sustainable Water Use In 2025 Is A Win-Win For The Hospitality Industry

By Steve Harding, founder and CEO at Showerkap, (showerkap.co.uk) which enables businesses to monitor and manage water in granular detail.

In the face of a growing water crisis, this year the hospitality industry needs to ‘grasp the nettle’ and take bold steps if it is going to secure a sustainable future. The stark truth is that according to the World Sustainable Hospitality Alliance, hotels use around 1,500 litres of water per room per day – up to eight times that of local residents. This excessive use not only carries an environmental cost, placing extra pressure on local communities, but also inflates hotels’ water and energy bills, directly impacting the bottom line.

THE HOSPITALITY INDUSTRY’S WATER FOOTPRINT Hotels, restaurants, and leisure facilities make up some of the UK’s most water-intensive business users. From laundering linens to maintaining pools and spas, to guest consumption of deep baths and long showers, significant water usage is prevalent in every aspect of hospitality operations.

With global water demand projected to outstrip supply by 40% by 2030, the urgency is clear. But still, water sustainability takes a back seat in discussions about ESG (Environmental, Social, and Governance) priorities.

Embracing a more environmentally-friendly approach not only delivers savings in water and energy use, while cutting carbon emissions, it can be an incentive for guests. Innovative solutions to water sustainability are not just ethical imperatives, but also represent crucial business opportunities in an industry still facing its fair share of challenges.

INNOVATION: REDUCING WATER WASTE AND CARBON EMISSIONS Carbon emissions are the biggest driver of climate change. Hotels, which are known to be highly energyintensive, are beginning to adopt innovative strategies to decrease their carbon footprint – from energy-efficient technologies to renewable energy sources.

Innovation is reshaping how the industry approaches water use, from smart technology to waste reduction.

Collaboration between hospitality leaders and solution providers is essential if we are going to accelerate the adoption of greener initiatives.

Whitbread, owner of the UK’s largest hotel company Premier Inn, announced its target to cut water consumption by 20% per sleeper by 2030. A trial of innovative water-saving technologies involving a number of hotels in water stressed areas, revealed the potential to cut the group’s gas consumption and related carbon emissions by 5%, following a reduction in water use of just over 20%. Whitbread will roll out the initiative across its 845+ portfolio of UK hotels – prioritising those in areas at higher risk of water stress. The programme includes installation of upgraded WC valves, water-efficient showerheads, and flow restrictors on taps.

Another example at the Hyatt Regency London – The Churchill, includes installing a water and energy-saving laundry system, along with sensor taps, while still maintaining high standards for guests.

And the Scarlet Hotel in Cornwall operates on 100% renewable electricity and was optimised to be environmentally friendly at its design stages. This can be seen by the natural ventilation used to cool the rooms in hotter months, allowing it to avoid the use of air conditioning. The hotel also employs innovative heating solutions – its indoor pool is heated using a solar system, and a biomass boiler is used for general heating, further reducing its reliance on fossil fuels.

The integration of IoT-enabled water management systems offers hoteliers another transformative opportunity. These systems allow real-time monitoring of water consumption, alerting operators to leaks, inefficiencies

and any safety issues in real-time.

These industry pioneers illustrate how forward-thinking investments deliver not only environmental benefits but also operational efficiency. They have the power to support the natural world and mitigate their impact, all while enhancing rather than detracting from the guest experience.

What’s more, for hotels that are using sustainability initiatives to engage and educate guests, there will likely be a positive ripple effect as guests carry these experiences and their newfound eco-awareness back to their daily lives.

COLLABORATION FOR A CULTURAL SHIFT To create widespread and lasting change, the industry needs more than isolated success stories.

Collaborative action across the supply chain, coupled with knowledge sharing, can drive a cultural shift that embeds sustainability into the fabric of hospitality.

Organisations, such as the alliance, are playing a crucial role in fostering collaboration. By bringing together major players to set industry benchmarks, share best practices, and promote transparency, these initiatives help smaller businesses follow suit. However, achieving a cultural shift will require buy-in, not just from industry leaders, but also from employees, guests, and local communities. Building awareness and incentives for sustainable behaviours is key to embedding these practices long-term.

THE BUSINESS CASE FOR WATER SUSTAINABILITY Adopting sustainable ways of delivering the guest experience shouldn’t be viewed as an unnecessary drain on resources – instead they are a driver of profitability, resilience, and brand reputation. Customers are increasingly favouring businesses that demonstrate environmental responsibility. In 2025, hospitality businesses that fail to prioritise sustainability risk being left behind by conscious consumers and ESG-focused investors.

There is a growing segment of environmentally-conscious travellers who no longer seek indulgence at the cost of sustainability. Water conservation, once a niche consideration in hospitality, is increasingly central to what savvy guests expect from their hotel stays.

Many guests are mindful of water use across hotel operations. They care whether hotels are reducing water waste, reusing water where possible and employing innovative conservation practices.

Travellers, especially those loyal to eco-friendly brands, actively seek properties that showcase sustainability practices - allowing them to relax without a guilty conscience over their environmental footprint. A recent study by NielsenIQ found that 78 per cent of US consumers say that a sustainable lifestyle is important to them.

For hoteliers, leading the charge in water conservation means not only aligning with this changing value system, but positioning their properties at the forefront of a growing sustainability movement that is transforming the hospitality industry worldwide.

Reducing water waste lowers utility bills and mitigates risks associated with regulatory changes, such as stricter water usage caps and levies. In addition, businesses that adopt sustainable practices are better positioned to weather supply chain disruptions caused by water shortages, which are expected to become more frequent in the coming years.

LOOKING AHEAD: A JOURNEY WORTH TAKING As 2025 unfolds, the hospitality industry stands at a crossroads. The path to water sustainability requires courage - to invest in innovation, embrace collaboration, and challenge the status quo. But the rewards, in cost savings, customer loyalty, and environmental stewardship, make it a journey well worth undertaking.

This is not the year for half measures or waiting for others to lead. By embracing sustainable innovations and working collectively, the hospitality industry has the power to not only reduce its water footprint but also inspire broader societal change.

Murphy’s Irish Stout Sales Surge By 632% Murphy’s, the classic Irish stout, saw record sales this Christmas, as UK drinkers continue to develop a taste for stout.

‘Map O’Murphy’s’, to promote all of the places consumers can get their stout fix across the UK.

December saw overwhelming demand for Murphy’s, with pints up an incredible 632% in UK pubs and bars, compared to the same period in 2023.

A spokesperson for Murphy’s UK said: “The recent growth in the popularity of stout has been well documented and these incredible figures show the value of brands like Murphy’s Irish Stout with its smooth creamy taste.

However, Christmas wasn’t the only period that saw a rise in demand for pints of Murphy’s - the brand saw a significant increase across the whole of 2024, resulting in a total uplift of 176% in draught sales for 2024.

“Murphy’s is well placed to build on this growth in 2025, delivering excitement for UK consumers and sales for UK operators. Any licensees interesting in stocking Murphy’s should speak to their account manager or visit https://join.heineken.co.uk/

Amid reports that pubs were running out of the ‘black stuff’ ahead of the festive period, Murphy’s brewer, HEINEKEN UK, took to the streets of London to hand deliver kegs of Murphy’s to four lucky pubs in time for Christmas Eve in a PR rollout titled ‘Good Things Come To Those Who Are Waiting’.

With stocking issues of Guinness ongoing into the new year, HEINEKEN UK has released an exclusive

The AVLA Licence – A Legal Requirement Television remains an essential service in every hotel, despite the rise of streaming platforms. It allows hoteliers to enhance guest experience and provide entertainment options of globally admired quality.

This has a direct influence on the image and appreciation of the establishment.

However, with the benefits of offering television come certain responsibilities, particularly respecting copyright laws. Hoteliers must ensure they have the necessary licences. Operating without them constitutes a legal infringement.

The sales uplift for the Irish stout has been significant throughout 2024. In fact, year-on-year sales of Murphy’s increased by 281% in the on-trade in June 2024 vs June the previous year, showing marked demand from consumers in warmer months. Clearly Murphy’s is not just for Christmas!

The AVLA licence enables hotels, aparthotels, B&Bs and other similar establishments to lawfully offer access to TV channels containing audiovisual works (films, series, documentaries, cartoons and other shows) from AVLA’s repertoire. It is for TVs in bedrooms and communal areas of the premises. The AVLA licence covers an immense catalogue of works and rights not covered by other licensors.

By taking the AVLA licence, hotels are directly helping to maintain a vibrant audiovisual sector. The royalties collected serve to finance new content, as well as to sustain tens of thousands of creatives and companies involved in the process.

Television in hotels means more than just an amenity; it is a vital component of the guest experience. By securing the necessary licenses, hoteliers can offer their guests a superior stay while upholding legal and ethical standards, ultimately protecting themselves from legal risks and fostering the UK’s world-class creative industries.

To learn more about AVLA and to take the licence, visit: www.avla.uk

Issue 249

Embracing Neurodiversity In The Workplace “Key To Success For Hospitality” The LTC (Licensed Trade Charity) has launched a new employment guide to help managers recruit, onboard and retain more neurodiverse teams in hospitality.

Free to access on the LTC website, the new ‘Empowering Neurodiversity in the Workplace’ Guide has been developed in response to feedback from operators and LTC beneficiaries that more resources are essential for the sector to better support neurodiverse colleagues.

The new Guide champions the benefits of building a team with different preferences and skill sets, and unlike generic resources, this Guide is tailored to the unique needs of the hospitality sector, making it an indispensable tool for those working in licensed hospitality. It provides managers with practical step-bystep sections to work through, and an outline of things to think about at each stage of the employee journey.

With research from Deloitte showing teams with neurodivergent professionals in some roles can be 30 per cent more productive than those without[i], and McKinsey reporting companies with more diverse workforces can be 19 per cent more profitable, Chris Welham, CEO, LTC, is confident that building neurodiverse teams is good for business: “The LTC is on a mission to help the licensed trade embrace difference, positively address the barriers that exclude many candidates from entering the workplace – and support performance.”

He continued: “Licensed Trade customers come from all walks of life. Having a diverse team reflects the rich variety of individuals in a locality and means employees can connect with customers in unique

ways. Understanding individual strengths and skill sets also creates efficiencies.”

With different perspectives, the Guide highlights the benefits of identifying which team members are better at problem-solving, spotting new opportunities or finding innovative solutions, and those who may prefer more structured and predictable tasks, such as the routine of a successful service. By investing time in tailoring roles, offering flexible work patterns, and fostering an inclusive culture, LTC believes businesses can attract and retain a diverse talent pool – and drive performance.

In compiling the Guide, LTC worked with some of its beneficiaries and supporters including Stuart Green, manager of the Cabbage Patch, Twickenham: “We’ve worked with more than 300 people with neurodivergent thinking in the Cabbage Patch. With the right in-work support, we grow team members who are passionate about being in-work and are fully engaged in whatever task you ask them to do.

In turn, we fill vacancies and create a diverse and inclusive workforce that represents the communities we serve.”

Welham concluded: “As we enter 2025, we’re all going to need creativity, adaptability, and problemsolving skills – which a neurodiverse team will have in abundance – to find ways to drive growth. By being inclusive and working together, we can create the memorable, customer-centric experiences that our sector is known for – and that is good for business.”

The new digital guide is available at: www.licensedtradecharity.org.uk/ neurodiversity-support-guide/

CLH DIGITAL

15

16

CLH DIGITAL

Issue 249

SLTA Survey Reveals 6% Of Scottish Licensed Hospital Venues Considering Closure ON the same day that the Chancellor announced plans to kickstart the UK’s floundering economy, the Scottish Licensed Trade Association (SLTA) revealed in its latest Market Insight Report that 80% of survey respondents expect the Scottish economy to decline – with 6% considering closing their premises.

The SLTA has been conducting Market Insight Surveys for nearly 10 years with the analysis based on quantitative research from outlets covering the length and breadth of the country. This survey is supported by major food and drink chains, and independent pubs, bars and hotels, across Scotland’s licensed hospitality sector.

The SLTA released a snapshot survey of the challenges faced by Scotland’s pubs, bars and hospitality venues in the year 2024, with a deep dive into the festive trading period, and the expectations of the sector in 2025.

Commenting on staff availability and how the government can support the sector, Mr Wilkinson added: “One proposal that the SLTA supports is the introduction of a Scottish hospitality workers’ visa, which could help to alleviate staff shortages.

It reveals that the Scottish licensed hospitality industry ventures into 2025 with concerns over continued pressure from rising costs, staff availability, changes to employers’ national insurance contributions, and low economic confidence.

“The hospitality industry fulfils a critical role in Scotland’s food, drink and tourism industry, and we are keen to work with government to explore opportunities to protect jobs in this vital sector and help businesses to work to their full potential.”

The survey’s responses represent over 400 pubs, bars, restaurants and hotels, covering the full spectrum of licensed hospitality businesses throughout the country, and contain key insights into the continued challenges facing hospitality, driven by a challenging economic environment and visitors with less disposable income.

Executive summary of key challenges

Colin Wilkinson, SLTA managing director, said: “Christmas and New Year was a difficult period for our industry with a universal theme of visitors spending less time in outlets and spending less on food and drink. We did see an upturn in lower-strength products, but this was offset by customers having ‘one course instead of two’.

• 59% of outlets were down at Xmas 2024/25 versus last year. However, for the total calendar year this fell to 49%.

• Visitors were spending less time and less money in venues, but there was an increase in low-alcohol products.

• Staff availability challenges are increasing, with 38% of outlets reporting an impact upon trading, up from 23% in summer 2024.

“Over the course of the calendar year, 49% of outlets were down year on year, but over the festive period this increased to a worrying 69% of outlets reporting a decline.’’

• Rising rates continue to be a challenge across the sector with 33% of outlets seeing an increase of 10% or more.

Mr Wilkinson added: ‘‘We also continue to face rising costs and staff shortages – 38% of outlets told us that staff availability is impacting upon opening hours, up from 23% in the summer. We are also seeing increased costs from suppliers and government increases in taxes.

• Over 80% of outlets expect the Scottish economy to decline.

“Regarding the pending changes to NI contributions, 75% of outlets expect new employers’ NI costs to impact on their staffing levels. This will make it even more difficult for businesses to open their full operating hours, remain competitive and get more people into our venues.

• 75% of outlets expect new employers’ national insurance costs to impact on their staffing levels.

“We are also facing the harsh reality that 6% of respondents are seriously considering closure.”

• Cost pressures continue to have an impact with 63% of outlets reporting increases of over 10%.

• 48% of outlets expect to grow or remain stable, while 6% are looking at possible closure.

• Despite the challenging environment, 58% of outlets expect to be profitable or break even in 2025.

• Outlets expect to see a continuing shift towards lower-strength products.

St Austell Brewery Expands Managed Pub Estate in West Cornwall with The Godolphin St Austell Brewery has acquired the lease of one of Cornwall’s most iconic pubs. The Godolphin in Marazion joins the company’s 46-strong managed pub estate.

As part of the deal between St Austell Brewery and owners St Aubyn Estates, staff working at the much-loved pub situated in one of the most picturesque locations in the county will remain working at The Godolphin.

Andrew Turner, Chief Operating Officer, St Austell Brewery, said: “We are delighted to welcome The Godolphin and all the team into our managed pub estate. As a family business, we are passionate about operating the region’s very best pubs and The Godolphin is an exciting addition. The Godolphin is an important part of the local community as well as a favourite for the many visitors to the area, and we are looking forward to

Bolsius Professional In the Winter months guests are drawn to spaces that radiate warmth and comfort. Bolsius Professional candles offer the perfect solution, helping you transform your venue into a sanctuary of cosiness and charm. With their timeless glow, our candles create an enchanting atmosphere that invites guests to relax and feel at home.

THE MAGIC OF CANDLELIGHT Creating ambiance is about more than aesthetics—it’s about evoking emotion. The soft glow of candlelight encourages guests to linger, fostering moments of connection and reflection. Whether enhancing a dining table, fireside setting, or lounge, candles infuse any space with an undeniable sense of intimacy, perfectly suited to winter's slower, more contemplative rhythm.

WHERE SUSTAINABILITY MEETS STYLE Today’s guests value sustainability alongside comfort. Bolsius Professional’s natural, plant-based candles meet this demand, enabling you to craft a welcoming atmosphere responsibly. We’re committed to providing lighting that’s not only beautiful but also eco-conscious, aligning with the priorities of modern hospitality.

CANDLELIGHT: A WINTER ESSENTIAL In the colder months, lighting transcends functionality to define the guest experience. Candlelight fosters warmth, belonging, and togetherness, becoming the heart of meaningful moments. It’s the flicker that sparks

building on its reputation.”

Andrew added: “This acquisition builds on the strong momentum we have in our managed pubs and follows the recent announcement about the transformative investment at the Pedn Olva in St Ives. This level of investment further demonstrates our commitment to West Cornwall and the Cornish hospitality economy more broadly.”

Felix St Aubyn, Chief Executive, St Aubyn Estates, added: “We’re delighted St Austell Brewery is taking over The Godolphin, an iconic Cornish venue, that will continue to flourish under their care.

“I am very optimistic that this partnership, between two Cornish family businesses, will secure a bright future for The Godolphin for all those who know and love it.” conversation, the glow that enhances every setting, and the ambiance your guests will remember long after they leave.

WHY CHOOSE BOLSIUS PROFESSIONAL? • Premium Quality & Sustainability: Our candles are crafted from natural, responsibly sourced materials, ensuring a clean, long-lasting burn that creates the perfect atmosphere without smoke or soot.

• Elegant Design: From classic tealights to pillar candles, our versatile range complements any décor, adding a touch of elegance to your tables, bars, and lounge areas.

• Perfect for Any Setting: Whether it's an intimate dinner, festive celebration, or casual gathering, Bolsius Professional candles set the mood, enhancing the winter ambiance and making your guests feel at home.

Explore the Bolsius Professional collection today and discover the power of candlelight to bring your venue to life this season. www.bolsiusprofessional.co.uk

Issue 249

Sacha Lord Steps Down as Greater Manchester’s Night-Time Economy Adviser company in which he previously held a minority stake.

The company is now in liquidation. Although initial investigations by the Arts Council’s Counter Fraud team found no misuse of public funds, a subsequent review raised further concerns about the company’s involvement in creative events.

A spokesperson for Arts Council England stated: “We take our role as custodians of public money seriously and, following a thorough review, have decided to withdraw the grant awarded to Primary Event Solutions and seek its recovery.”

Sacha Lord, the pioneering figure behind Greater Manchester’s night-time economy strategy, has officially stepped down after seven years in the role.

Having been the city’s first-ever night-time economy adviser, Lord played a key part in advocating for the hospitality and cultural sectors, particularly during the challenges of the COVID-19 pandemic.

As co-founder of Parklife and The Warehouse Project, Lord has been a prominent voice in the industry. He also took on the role of chair of the board of directors for the Night-Time Industries Association (NTIA) in 2022. His tenure saw him spearheading significant initiatives, including legal challenges against government-imposed Covid restrictions and tax increases that impacted the hospitality sector.

Andy Burnham, Mayor of Greater Manchester, praised Lord’s commitment, stating: “Over the past seven years, Sacha has been a brilliant and vocal champion for Greater Manchester’s night-time economy and cultural sectors. His work as mayoral adviser has been invaluable, and he has done this completely voluntarily, never receiving any payment for his contributions.”

Burnham acknowledged that Lord had been gradually stepping back from his duties over the past few months and expressed regret in accepting his resignation.

Lord’s departure comes amidst reports that Arts Council England is seeking to recover a £401,928 grant awarded to Primary Event Solutions, an events

Responding to the matter, Andy Burnham defended Lord, saying: “Sacha has accepted that there were inaccuracies in the grant application, but I believe him when he says there was no intention to mislead or personally gain from the grant.”

Lord also issued a statement, affirming: “While we acknowledge the change in grant status, Arts Council England has confirmed that there is no finding that the company deliberately misled them.

The company and its former directors have cooperated fully to provide evidence that the funds were used appropriately to support staff and business stability during the pandemic.”

He also expressed his disappointment over how the matter had been handled, stating that it had taken a significant personal toll. He highlighted the success of initiatives such as United We Stream, which raised £583,000 to support cultural organisations and businesses during lockdown, reinforcing his dedication to the industry.

Reflecting on his tenure, Lord remarked: “I am incredibly proud of what we have achieved as a city-region, earning recognition as the ‘night-time capital of the UK’ and implementing transformative initiatives like 24-hour night buses. However, recent events have made me reflect, and I have chosen to step back and focus on championing the sector on a national level with renewed energy.”

www.bolsiusprofessional.co.uk

CLH DIGITAL

17

18

CLH DIGITAL

Issue 249

Pubwatch “A Great Way of Improving Standards of Social Behaviour”, says Tim Martin Wetherspoon boss Sir Tim Martin has praised the growth of Pubwatches claiming they have helped to improve behaviour of customers in the pub sector.

A recent Crimewatch Live programme also showcased how pubwatches can contribute to a safe night-time economy.

Former Sergeant David Moore of Devon and Cornwall Police explained how working in partnership with pubwatch helped to improve the safety in Plymouth.

In an article in The Economist earlier this month the pubco leader highlighted that when firms and authorities “get their act together” behaviour can improve dramatically.

Moore, who was awarded the Malcolm Eidmans Award for his commitment to partnership working last year and efforts to make the evening and night time economy safer in Plymouth, also highlighted the deterrent of “Banned from one, Banned from all.”

Martin, the founder of over 800 Wetherspoon pubs, said that two changes had really contributed to this improvement.

He said the growth of Pubwatch schemes, which enables pubs to form a united front against troublesome customers and to implement “banned from one, banned from all” was a strong incentive not to cause trouble.

Moore said: “Pubwatch is a national organisation which was created in 1997 to make the night-time economy better and safer for people. It works with the Home Office and the Police and with the licensing trade.”

He also highlighted the impact of the Licensing Act, which saw growing tolerance with children allowed into pubs.

This is not the first time that Martin has spoken about Pubwatch.

When interviewed at the National Pubwatch conference in Cardiff in 2020 he stated that “Pubwatch is a no brainer” and “A great way of improving standards of social behaviour”.

Moore explained how as a police officer he wanted to change the relationship between the police and licensed trade to make it more proactive and preventative as well as utilising the skills of the people working in the night time economy who could see “what bad behaviour looked like within their community.”

Photo credit: Max Willcock / Shutterstock.com

Hospitality Action Appoints Employee Benefits Advisor To Aid Industry Support Hospitality Action has partnered with Savoy Educational Trust to introduce a new benefits advisor role to support hospitality workers.

lored advice and expert support, Suad has already successfully matched over £150,000 worth of benefits with individuals working in, or retired from, the hospitality sector making a tangible difference to their lives.

Suad Hersi joins Hospitality Action as a benefits advisor who will focus on educating hospitality professionals about their entitlements, providing personalised guidance and helping them navigate the often-complex government and corporate benefit schemes.

Mark Lewis, Chief Executive of Hospitality Action said: “We’ve seen very quickly the positive impact that personalised benefits advice can have on hospitality workers. It can be a minefield leaving many not knowing where or how to start. Financial assistance is one of the biggest areas of support that hospitality workers ask for when they contact us, and we’re proud to offer a service that helps ensure they can access invaluable support to which they are entitled. In partnership with the Savoy Educational Trust, we are helping to break down the barriers to accessing these vital benefits, improving the lives of those who are, and have been, the backbone of our industry.”

The appointment comes as Hospitality Action looks to further ensure that hospitality workers have access to the additional, readily available financial support that many don’t realise they are entitled to, helping them uncover vital benefits and entitlements that often go unnoticed. The hospitality industry, which employs more than four million across the UK, has faced significant challenges in recent years, including growing mental health struggles exacerbated by the cost-of-living crisis, so accessing every penny of support is vital.

Suad joins with a wealth of experience in the benefits sector, most recently working with Gateway Housing Association, and previously Cardiff Council and other charities advocating for those on low incomes by predominantly helping ensure they accessed the benefits to which they were entitled, assisting with appeals and securing extra support which is often missed. This new role will help to enable workers to secure financial support for everything from tax credits to pension plans and disability allowances, significantly improving their financial wellbeing and in turn their mental health.

Funded by the Savoy Educational Trust, in the six months since joining Hospitality Action, through tai-

Angela Maher FIH, Chief Executive of the Savoy Educational Trust said; “The Savoy Educational Trust is proud to support initiatives that empower hospitality workers to build sustainable careers. Many in the sector work part-time or have additional responsibilities, such as caring for family members, and access to support like tax credits and other benefits can be vital in helping them retain gainful employment. The introduction of the Benefits Advisor role at Hospitality Action is a valuable step in ensuring more workers receive the financial support they are entitled to, fostering stability and longevity within the industry.”

Hawkstone is Your Next Best-Seller

Hawkstone started as a twinkle in Jeremy Clarkson’s eye. He wanted to make a proper premium lager using the highest quality barley from his farm.

And that’s how our signature beer was born. It proved such a smash hit with people that Jeremy couldn’t grow enough on Diddly Squat farm alone and had to ask other British farmers for their premium malting barley.

should take advantage and stock us.

Since then, our line-up has grown to include ciders, more beers, and a whole host of best-selling specials – each one made with premium Britishfarmed ingredients. Customers can’t get enough either. More and more venues are trying us and selling out in record time. All because of the incredible taste and a love for farmers across the UK.

back for more.

We ended 2024 with a run of award wins and officially became England’s Best Lager at the World Beer Awards. Now we’re the UK’s fastest-growing beer brand with an enormous following on social media. That’s why you

to get started.

Seriously. We won’t shut up about you. We’ll do everything we can to pack your venue out – from posting on our social accounts to emailing our customers near you. And once your customers get a taste, they’ll keep coming

Join over 1,000 pubs proudly pouring Hawkstone and give the people what they want. You won’t regret it for a second. Your next big seller is right here waiting for you. Stop reading this and head to jeremy@hawkstone.com

Back British farming. Stock Hawkstone.

20

CLH DIGITAL

Issue 249

Hospitality Sector Faces Growing Challenges as Closures Continue The UK hospitality industry experienced a turbulent final quarter of 2024, with an average of more than eight venues shutting their doors each day, according to the latest Hospitality Market Monitor from CGA by NIQ and AlixPartners.

The report reveals that nearly 750 hospitality venues ceased trading between October and December, underscoring the mounting financial pressures within the sector.

Despite this concerning trend, the total number of hospitality outlets in operation at the end of 2024 stood at 99,120, showing a marginal increase compared to 99,113 in December 2023. However, industry analysts caution that this apparent stability is largely due to ownership changes and strategic shifts in trading models rather than genuine growth.

The report also highlights the ongoing volatility within the sector, with 4,078 closures and 4,085 openings recorded throughout 2024—an average turnover rate of 11 venues per day. Independent food-led establishments showed modest growth of 1%, while drink-led venues expanded by 0.5%, indicating some resilience in niche markets.

However, the overall outlook remains challenging, with predictions suggesting that if the current rate of closures persists, the UK could witness a net loss of nearly 3,000 hospitality businesses by the end of 2025.

Industry leaders have voiced their concerns, warning that rising costs, economic uncertainty, and policy decisions—including tax burdens introduced in the autumn Budget—are placing further strain on operators.

Karl Chessell, Director of Hospitality Operators and Food at CGA by NIQ, commented: “Given all the chal-

lenges that were thrown at hospitality in 2024, stability in site numbers shows the impressive resilience of operators. However, we continue to see a rapid churn of sites as the sector adapts to consumers’ changing habits. The hundreds of net closures in the final quarter of the year highlight how the burden of costs is threatening hospitality’s fragile renewal.”

AlixPartners’ managing director Graeme Smith said: “The sector has learnt how to operate in tough times over the course of the past few years, and there is a sense that this ability will be tested again this year, becoming more important than ever.”

“The changes to the national minimum wage, national insurance and business rates will render many marginal sites unviable and cause businesses to look at how to right-size their operations for this new environment.”

“While we expect the consumer outlook to improve and M&A to build as we move further through the year, a significant number of businesses will remain vulnerable.”

“The turnover of sites will continue too, we expect, as operators increasingly focus on core operations, close ancillary sites and reassess opening pipelines.”

“Restructurings and rescue deals will be an inevitable and necessary feature of this stage in the business cycle.”

“In the face of this disruption, it is vital that businesses define the key actions they need to be taking – and where they need to be taking them – in order to mitigate the additional costs facing the industry.”

Burgh Island Appoints Internationally Renowned Executive Head Chef Mark Levy Burgh Island Hotel, the iconic Art Deco retreat on a private tidal island, has today announced the appointment of Mark Levy as its new Executive Head Chef. This appointment underscores the Hotel’s dedication to excellence in hospitality and its position as one of the UK’s premier culinary destinations.

With close to three decades of experience spanning the UK, US, and Europe, Mark brings a distinguished career to Burgh Island. He has led kitchens as Executive Chef at prestigious venues such as The Point in New York, the only Forbes 5-star property in upstate New York, and The Ivy Hotel in Baltimore, one of only two Forbes 4-star establishments in the city.

Mark’s career has been exceptional from an early point, being named Pub Chef of the Year in 2007. His expertise encompasses the creation of awardwinning menus and the design and management of top-tier culinary operations.

Mark’s culinary philosophy combines bold flavours with classical techniques and a modern approach to ingredients. At Burgh Island, he aims to integrate his global expertise with the region’s rich culinary traditions, further enhancing the Hotel’s reputation for innovative and memorable dining, and create menus inspired by the Island’s natural beauty and rich heritage.

His passion for sustainability and community shines through as he looks to develop and strengthen the Hotel’s local partnerships across Devon with suppliers of seasonal vegetables, quality meats, and dairy products, playing a vital role in supporting the Hotel’s sustainability and locally sourced produce goals.

Giles Fuchs, Owner of Burgh Island Hotel, said: “We are thrilled to welcome Mark Levy as our new Executive Head Chef.

His extensive experience, both domestic and international, and his passion for innovation and community, make him a perfect fit for Burgh Island and our exceptional culinary offering. This represents an exciting new chapter for Burgh Island’s culinary team in 2025, with Mark bringing a focus on creative collaboration and a deep respect for the hotel’s unique environment, and we are excited to see how his creative vision and leadership will further elevate our dining experience, showcasing the very best of Devon’s produce.”

Mark Levy, Executive Head Chef at Burgh Island Hotel, added: “I am honoured to join Burgh Island as its new Executive Head Chef. The hotel’s rich history, stunning location, and superb team offer endless inspiration. I look forward to crafting menus that celebrate the incredible local ingredients available here, delivering bold and exciting flavours that reflect both my journey as a chef and the spirit of this iconic destination.”

The Cleaning Show 2025 to Highlight Innovations Leading the Future of Cleaning The Cleaning Show, the UK’s largest cleaning and hygiene event, will return to the ExCeL London from 18–20 March 2025, showcasing the latest innovations that are shaping the future of the cleaning sector. With over 130 exhibitors offering solutions to sectors such as facilities management, healthcare, hospitality, retail, and contract cleaning, the show will provide visitors with a first-hand look at the latest innovations in cleaning technology, sustainability, and business management.

A FOCUS ON SUSTAINABILITY Sustainability continues to be a major theme in the industry, with several leading companies set to demonstrate their commitment to eco-friendly innovations at The Cleaning Show 2025. Tork, a global leader in professional hygiene, will introduce its Focus4 Sustainability program, which helps businesses meet their environmental goals by providing clear, reliable data on the sustainability benefits of Tork products. This program will help to empower attendees looking to make informed, impactful decisions that reduce their business’ environmental footprint.

Cleenol, a Certified B Corporation, will highlight its Evolution X2 system. This portable, super-concentrate cleaning system reduces single-use plastics, shipping emissions and storage needs. Safe, efficient and cost-effective, it will offer visitors at the show a greener cleaning solution without compromising on performance.

REVOLUTIONARY TECHNOLOGY IN CLEANING The Cleaning Show 2025 will also feature the latest advancements in cleaning machinery and robotics. SEBO will introduce its D9 Professional cylinder vacuum cleaner, designed for heavy-duty commercial use. With a 6-

litre capacity and 15.5m cleaning range, the D9 boasts a tapered hose that delivers a 20% suction boost for superior cleaning performance.

NEXT-GEN AIR FRESHENING SOLUTIONS Innovations in air freshening will also be on display, with P-Wave launching its Slant6 Midnight Coast limited edition urinal screen for high-end hospitality venues.

STREAMLINING OPERATIONS WITH SMART SOFTWARE Cleaning businesses looking to streamline their operations will benefit from innovative management software solutions available to source at the event. CleanManager will demonstrate its all-in-one platform designed to reduce administrative burdens and improve operational efficiency. With features like a centralised overview for easy data access and intelligent scheduling, CleanManager will help businesses looking to save time on managing tasks and absences. Elsewhere, Nexdynamic will unveil new custom workflows and data fields within its Squeegee platform, offering cleaning businesses greater control and efficiency in service delivery.

Paul Sweeney, Event Director of The Cleaning Show 2025, commented: "The Cleaning Show 2025 is set to be a game-changer for the cleaning and hygiene industry. With innovations spanning sustainability, technology and operational efficiency, we are confident that next year’s event will provide visitors with the tools they need to stay ahead in an increasingly competitive market. We’re excited to showcase the future of cleaning and hygiene at the ExCeL London next March."

Registration for The Cleaning Show 2025 opened on 31 October 2024. Entry remains free, but visitors should pre-register online.

To register and find out more about this year’s event, visit https://cleaningshow.co.uk/london/

22

CLH DIGITAL

Issue 249

Campaign for Pubs Raises Concerns Over Government’s Approach to Competition Regulation The Campaign for Pubs has voiced significant concerns about the Government’s recent decision to replace the head of the Competition and Markets Authority (CMA), a move seen by many as part of a broader shift towards deregulation. While the Government has framed this as a strategy to attract overseas investment and stimulate economic growth, critics argue that it risks favouring large corporations and private equity firms at the expense of small and medium-sized businesses (SMEs), particularly within the pub and brewing sector.

The intervention has sparked debate in Parliament and among competition law experts, with fears that deregulation could lead to reduced competition and increased dominance by global companies.

This comes at a time when smaller businesses are already grappling with rising costs, including higher wages, increased employer National Insurance contributions, and business rate hikes set to take effect in April.

The concerns were recently highlighted during a meeting between Campaign for Pubs representatives and Justin Madders MP, the Parliamentary Under Secretary for Employment Rights, Competition and Markets in the Department for Business and Trade.

The discussion focused on the challenges posed by weak competition regulation, particularly in relation to the supply tie (commonly known as the beer tie). This practice allows pub-owning companies to restrict tenants’ ability to purchase goods and services on the open market, compelling them to buy from the pub company at inflated prices.

The issue of the beer tie has been a longstanding point of contention. In 2014, the Conservative-LibDem Coalition Government introduced the Pubs Code as part of the Small Business, Enterprise and Employment Bill. This included the Market Rent Only (MRO) option, which aimed to give tenants the right to opt out of tied arrangements and pay an independently assessed market rent.

However, the implementation of the Pubs Code has been widely criticised. Campaigners argue that the leg-

islation was watered down during the drafting process, particularly after the Conservative majority government took office in 2015.

Greg Mulholland, Campaign Director of the Campaign for Pubs and the original architect of the MRO amendment, expressed disappointment with the outcome: “The Pubs Code has failed to deliver the will of Parliament as expressed in the 2014 vote. The true Market Rent Only option, which would have given tenants the right to go free of tie within 90 days, was undermined. What we have now is a system that allows pub companies to delay and thwart tenants’ attempts to exercise their rights. Even those who succeed often face discrimination or eviction.”

Paul Crossman, Chair of the Campaign for Pubs and a working publican, emphasised the need for stronger regulation to address these issues: “The current system is failing to deliver the fair and open market that Parliament intended. Instead, we’re seeing wealth extracted from the UK pub sector by offshore interests, while smaller brewers and publicans struggle to survive. What we need is effective regulation to level the playing field and support domestic SMEs, not further deregulation that benefits only the largest players.”

The Campaign for Pubs is calling for a full competition review of the sector, arguing that this would stimulate growth by empowering smaller businesses and independent producers. With pub numbers at an all-time low and independent breweries facing significant challenges, the group believes that addressing anti-competitive practices is essential to revitalising the UK’s pub and brewing industry.

As Crossman concluded: “The UK pub sector is in crisis, but with the right regulatory framework, we can unlock its potential. We need a market that supports innovation, diversity, and the unique character of British pubs. Deregulation is not the answer—what we need is fair and effective regulation that puts small businesses and communities first.”

Pubs Set For A Bumper Six Nations With the Guinness Men's Six Nations rugby tournament set to kick off today (Friday 31st January), the latest figures from leading hospitality technology provider Zonal, reveal bookings in pubs and bars are up a huge 38% for match times, compared to the comparable period last year.

ed. Digital ordering, whether that be via the web or an app, can also help improve guests experience by enabling them to place orders directly from their seats, ensuring they don't miss any of the game and help to reduce bar queues.

Tim Chapman, Chief Commercial Officer, Zonal, commented: “Technology is a crucial tool in making sure venues can handle the increased volume of bookings during major events like the Six Nations. Ensuring your booking platform is robust, and that staff are trained to manage busy match days efficiently, will be key to taking full advantage of this busy period.

Moreover, the insight from previous years’ trends shows that most bookings for Six Nations games are made just a week ahead of fixtures – in 2024, for example, 81% of bookings for the first day of the Six Nations were made within a week of the event. This suggests pubs can expect a further surge in fan bookings.

As the tournament progresses, in order to cope with demand, operators could think about offering incentives to persuade customers to book further in advance to help with planning for stock and staff requirements and ensure their booking systems are easy to use, optimised, and well promot-

“By leveraging tools that provide real-time table availability and streamline the booking process, operators can ensure they’re well-prepared to capitalise on these high-demand dates and drive revenue throughout the year.”

Offer Customers Delicious, 100% Gluten-Free Oat Products with PureOaty Glebe Farm Foods, the Cambridgeshire-based producer of the UK’s purest, gluten-free oats, puts the natural, nutrient-rich grain at the heart of everything it does. Its awardwinning PureOaty brand of delicious oat drinks, porridge oats, and cereals can be found across the hospitality industry – from independent coffee shops to Imperial London Hotels – and all come with an 100% gluten-free guarantee.

and completely gluten-free oat drink assuaging fears of undetected allergens.

The oats used in PureOaty products are as pure as they come. A test sample of each load is hand sifted to check for foreign grains and are milled to a purity of always under 5ppm, well below the European gluten-free standard of 20ppm. This provides 100% reliability on the R5 ELISA test of <5ppm limit of sensitivity. It’s therefore unsurprising that Glebe Farm Foods’ branded PureOaty range is market certified as safe to consume by Coeliac UK and is proudly certified with the Crossed Grain Trademark (May 2024).

In the UK, it is now estimated that at least 10% of UK consumers are following a gluten-free diet . Some people look to promote gut health or combat bloating or a sensitive stomach, while an estimated 1 in 100 UK consumers have coeliac disease and must avoid gluten altogether.

PureOaty is the perfect partner for hospitality venues looking to offer gluten avoiders and those with other dietary requirements such as vegan or lactose intolerance peace of mind, with Glebe Farm’s delicious, pure,

It is this incredibly clean standard that means customers of Glebe Farm find consumer complaints of cross contamination reactions – known as ‘gluting’ in the community – disappear. It is this crucial peace of mind offered to all stockists of PureOaty product that keeps people returning to their venues again and again.

For further information visit www.glebefarmfoods.co.uk

Savour the Best of Scotland as ScotHot25 Showcases Local Food and Drink Producers Scotland’s premier food, drink, hospitality, retail, and tourism showcase is set to return with a celebration of local suppliers at ScotHot25, taking place at the SEC Glasgow from 26th – 27th February 2025.

ScotHot25 promises to provide an unmissable opportunity for hospitality businesses to engage with Scotland’s finest food and drink brands, ensuring access to top-quality, local ingredients, with a spotlight on supporting local producers.

This year’s show highlights include the Great Taste Market, presented by the Guild of Fine Food, the organisers of the Great Taste Awards.

Great Taste is the world's largest and most trusted food and drink accreditation scheme, putting products to the test and allowing high quality brands to shine on the shelves with their seal of approval.

Attendees will have the chance to sample a range of award-winning products and meet their makers, with an exceptional array of suppliers

from Scotland and further afield taking their place on the SEC floor. Featured brands include: Great Glen Distillery Mackays North Uist Distillery Scottish Honeyberry Growers Rora Dairy Another highlight of this year’s event is the Scottish Regional Foods Market, in association with Scotland Food & Drink, which will provide a platform for the country’s local suppliers to showcase their produce. These stands will celebrate the rich diversity of Scotland’s regions, from island creameries to Borders distilleries, coastal seafood and Highland fudge, this showcase offers visitors a sensory journey through Scotland’s culinary landscape, with producers such as: East Lothian Pavilion featuring: Belhaven Smokehouse, Buck and Birch, The Chocolate Tree, Company Bakery (among others) Food From Argyll featuring: Isle of Mull Coffee, Tiree Tea, Isle of Mull Seaweed

Dumfries and Galloway: Galloway Lodge Preserves, Ninefold Distillery Appetite for Angus: Gin Bothy Orkney: Orkney Ice Cream ScotHot25’s Managing Director, Toby Wand, said: “Scotland is renowned for its incredible food and drink offering, and ScotHot provides a vital platform to connect local suppliers with businesses across the hospitality sector. From discovering new flavours to forging essential supplier relationships, the markets are a key opportunity for industry professionals to meet makers from across the country, allowing them to invest in quality, sustainable and local produce.”

Iain Baxter, Chief Executive of Scotland Food & Drink added: “By showcasing local producers through outlets like the regional foods market, ScotHot highlights the importance of supporting Scotland’s suppliers to drive growth and innovation in the hospitality sector.”

In addition to the Great Taste Market and Regional Foods Market, ScotHot25 will feature over 250 exhibitors, educational presentations, and the renowned Scottish Culinary Championships, which include the coveted Scottish Chef of the Year competition.

For more information and to register your attendance, visit www.scothot.co.uk

24

CLH DIGITAL

Issue 249

BII Open Letter to Chancellor as Members Prepare for the Worst Steve Alton, CEO of the British Institute of Innkeeping (BII), has written an open letter to the Chancellor, calling for the cancellation of the planned National Insurance Contributions (NICs) changes as well as the decreased level of relief on Business Rates bills for pubs until full and meaningful reform is implemented.

Steve Alton commented: “The impact of these devastating tax increases is already being seen in independent pubs, with widespread cuts to staffing, opening hours and investment plans. Despite many BII members reporting better than expected trade in January, thanks to the diversification of their businesses, attracting different types of customers, their already high overheads mean this is simply not translating into profit. In a recent members survey 80% of operators expect to be unprofitable due to the planned tax rises.

“Pubs offer so much more than just a brilliant pint, and operators have worked incredibly hard to provide a safe space for everyone to connect, celebrate and socialise, as well as providing vital local employment and diverse career opportunities.

“The choices made by the Chancellor are now fundamentally undermining growth, investment and employment in our sector, with quality operators having to make difficult decisions regarding their teams and the future of their businesses. Cancelling the planned tax increases for pubs, which are in addition to an already unfair tax burden they are facing, will unlock their potential for growth, allow them to expand their teams, providing essential skilled, local employment and prevent unnecessary business failure.”

Dear Chancellor,

I am writing to you to ask for the planned tax rises on the 1st of April, specifically the increases in employment costs through National Insurance Contributions (NICs) and increase in business rate costs, to be cancelled. Our 13,000 members, independently operating pubs across the UK, are already taking action ahead of these planned tax rises resulting in lost jobs, investment, and for an increasing number, lost businesses, livelihoods and homes.

These small, foundational businesses in every community are viable, many have significantly adapted their offering to meet new customer needs and are thriving despite the exceptional cost pressures they are facing through embedded inflation in the cost of goods, ongoing high energy costs, and significantly increased costs of employment. However, whilst many are seeing strong sales, this is simply not converting to profit, hampering their ability to invest and grow. Our member survey prior to the budget highlighted that only 1-in-3 pubs were profitable, with many at breakeven. Since then, the impact of the tax rises hitting employment and property, by far the largest overheads for pubs, will potentially render 80% unprofitable, and they are having to take drastic action to ensure their survival.

Long-standing, successful and award-winning pub businesses across the UK are taking this action to weather further excessive tax increases, with pubs already contributing £1 for every £3 of sales straight to the Treasury.

– Mark Robson, Managing Director of New Dawn Pubs, operates three large successful pubs in Surrey and Hampshire. The additional taxes in April will cost him £240,000 which is 5.5% of his turnover. He has already made redundancies, reduced opening hours and cancelled all investment, which would have been used to drive further growth.

– Mark Wrigley, owner of the Atlas Bar in central Manchester has grown his business threefold to over £1m in turnover since 2012. Cost pressures have resulted in these strong sales only delivering £60,000 in profit and the planned tax rises will completely wipe this out. Plans to grow the business have been stopped and 4 redundancies have been made.

– Emma Gibbon has operated the Hewlett Arms in Cheltenham for over 10 years with a loyal customer base. She is now reducing the size of the team by 5, shortening kitchen opening hours, cancelling any further investment and increasing prices.

– Matt Todd operates the Wonston Arms, a drinks only community pub in Hampshire. Over the last 10 years he has grown his pub business, reconnecting his community and through relentless innovation has won multiple awards.

He supported three part time employees in his busy pub and has now had to let them all go, operating it on his own and cancelling his plans for growth.

These vibrant, award-winning pub operators at the heart of their communities have enormous potential to grow; employing larger teams, providing skilled employment opportunities, investing in their businesses through further diversification & additional sites, as well as continuing to grow trade through great hospitality, appealing to existing and new pub customers. These examples are representative of so many of our members and pubs across the UK, all facing the same challenges.

Though our professional support helplines we are seeing first-hand the distress many pub businesses are in as they look toward to the devastating tax increases ahead. Many have already made the decision to close their longstanding business, with communities losing long-standing, hugely valued pubs.

You have an opportunity to prevent further unnecessary business failure through reversing your planned tax increases. These are small local businesses, created by and supporting working people and simply cannot shoulder further taxation.

Equally, in providing fair taxation for pubs, you can stimulate growth and unlock their full potential, creating skilled jobs in every community and restarting investment that will underpin regeneration in high streets, towns and villages. You will also protect a critical social hub, connecting communities, as well as a vital heritage asset, foundational for tourism in the UK. These essential, small local businesses are more than just a pub, they give many their first job opportunities, which can lead to vibrant career pathways, leveraging apprenticeships and professional development. These foundational community businesses support many local suppliers and small brewers, all whilst providing a real answer to social isolation and loneliness in a space that supports wellbeing and connects people with friends, family and strangers for many of life’s special moments.

You have a huge opportunity to save and invest in the great British pub, by cancelling the planned tax increases for pubs, before it is simply too late.

Hoppy IPA and punchy Cheese & Onion

Glass of fizz with traditional Sea Salt crisps

Aromatic Ham & Colman’s ® Mustard with a bitter pilsner

Crisp white wine with classic Sea Salt & Cider Vinegar crisps

Refreshing lager with spicy Chicken Peri-Peri

Bold red wine with sweetness and warmth of Sweet Chilli

Meaty Roast Ox with a rich and caramelly beer

Whisky Highball with a spicy Sea Salt & Black Pepper

Classic Old Fashioned whisky cocktail with sweet Smokin’ BBQ

Find even more crisp and snack perfect pairings from Neil Ridley, C4 Sunday Brunch and author, in his book The Crisp Sommelier - #ridleydrinks

DOWNLOAD OUR REAL PERFECT PAIRINGS POSTER NOW

26

CLH DIGITAL

Issue 249

Admiral Taverns Leads The Way In UK-Wide Pub Licensee Survey Admiral Taverns has once again ranked first in the annual independent licensee sentiment tracker for the UK’s leased and tenanted pub sector (‘The Licensee Index’ or ‘TLI’).

Admiral improved its scores year on year and took first place amongst the largest, national pub companies, building on its Community Pub Group of the Year award at The Publican Awards in March 2024.

The survey, led by research consultancy KAM, assesses licensee satisfaction with their pub company and whether they’d be likely to recommend it to other publicans. This year, almost 1,500 telephone interviews were conducted with pub licensees to discuss satisfaction levels across 69 different criteria. Measures ranged from recruitment, training and information, ordering and delivery to product support, promotional support, landlord services, communication and the effectiveness of the pub company’s Business Development Managers (‘BDMs’).

Recent years have seen the UK pub sector face some of its most challenging headwinds yet. Against this backdrop, the 2024 TLI demonstrated that the average licensee satisfaction ratings have increased across 49 out of 52 criteria compared with pre-pandemic scores (October, 2019).

In fact, scores for the national pub companies have increased over the last five years from an average of 6.2 to 7.6/10, showcasing the rigorous and comprehensive licensee support now available across the sector.

Admiral Taverns has long championed the role of sustainable, community pubs and the value they bring to their local areas. Through its operations-centric approach, the Group has continued to expand its footprint across the UK with recent acquisitions of 37 pubs from Fuller, Smith & Turner in June 2024 and 18 pubs from Marston’s in September 2024, taking the Groups’ overall estate to over 1,400 and its leased and tenanted estate to approximately 1,200.

Chris Jowsey, CEO of Admiral Taverns, said: “Pubs are the cornerstone of communities across the UK both socially and economically and they deserve our support. Not only do they bring people together and support all aspects of community life, but they also contribute a phenomenal £34 billion to the UK economy each year while employing nearly one million people.”

“After an extremely challenging few years, it’s very encouraging to see improvements in overall scores and licensee satisfaction across the sector despite significant political and economic uncertainty. To my mind, this highlights the resilience of the leased and tenanted pub model and underscores the importance of strong partnerships between pub companies and small business entrepreneurs. When combined, and at their best, these partnerships create thriving, successful pubs that benefit their local communities for generations to come.”

“Ranking number one in this industry-leading survey is a fantastic achievement that reflects our highly proactive approach, licensee-centric business model, and stands testament to the ongoing dedication of Admiral’s teams. Their commitment and efforts to collaborate with our licensees ensures that they have the support, when they need it, to run long-term, sustainable businesses.”

“I’d like to extend my sincerest thanks to the entire team at Admiral Taverns, and of course to our extraordinary licensees, for their hard work and dedication to keeping pubs at the heart of communities across the UK.”

BANK Bristol Announced As Best Restaurant Finalist At Trencherman’s Awards 2025 The Trencherman’s Awards has named BANK Bristol as one of the finalists in its Best Restaurant category, following the second round of public voting.

Alongside this year’s other finalists, representing the region’s top restaurants, hotels, pubs and chefs, BANK will now await the announcement of the trophy winners, which will be revealed during at the Awards Dinner at Homewood country house hotel near Bath on 24 March.

With eight public-voted categories, the Trencherman’s Awards calls on the South West’s food lovers to champion their favourite dining experiences across the region. BANK was the only Bristol-based establishment to be shortlisted at this year’s Awards, and the contemporary fire cooking restaurant will now line up

against OSIP in Bruton, Paul Ainsworth at No6 in Padstow, The Clockspire near Sherborne, and Barnaby’s in Padstow, in the final of the Best Restaurant category.

Dan O’Regan, owner and founder of BANK, commented: “We were up against some truly special restaurants in the Best Restaurant category shortlist, so we’re feeling properly honoured to now be one of this year’s five finalists. The Trencherman’s Awards celebrates the very best in hospitality across the region, and the standard here in the South West couldn’t be higher.

We’re really proud of what we’re putting out at BANK, and incredibly appreciative of all the support that our guests have shown us. To know what we’re doing is being appreciated by so many is huge.”

CheckFire Ltd Unveils New Report As Almost 400 Arson Attacks Target English Hospitality Venues In 2024 CheckFire Ltd, a leading fire safety supplier, has unveiled its latest report, ‘The state of arson 2024’, shedding light on the growing risk of arson in the UK’s hospitality industry. With data from the Home Office revealing that almost 400 deliberate fires were ignited in English hospitality venues in the year ending March 2024, hospitality has become the most targeted sector for arson attacks.

fires. Alongside hospitality, healthcare, industrial, retail, and education facilities have also been affected, though none as severely as the hospitality sector. Arson in these venues not only disrupts daily operations but also endangers lives and threatens community wellbeing.

Hotels, hostels, and guest accommodations were hit the hardest, with 129 arson incidents recorded – more than any other area within the hospitality sector. Restaurants and entertainment venues also faced significant threats, amplifying the need for business owners to take proactive measures in safeguarding people, property, and assets from intentional blazes.

The state of arson 2024 report provides evidence-based recommendations for business owners to fortify their premises against arson, including the installation of CCTV, improved alarm systems, secure access controls, and enhanced staff training on fire safety and suspicious activity detection and offers a detailed, data-driven look into the risks posed by arson across the UK and provides actionable insights for businesses to strengthen their fire safety measures.

"The effects of arson on hospitality businesses can be devastating, leading to loss of revenue, reputational damage, and, in severe cases, the closure of venues," said Bruce Robins, director of CheckFire Ltd. "It’s crucial that the sector acknowledges this growing threat and implements robust fire safety measures to protect not only their businesses but also the safety of their guests and employees."

While there is no legal requirement for arson-specific prevention plans, the Regulatory Reform (Fire Safety) Order 2005 mandates businesses to maintain comprehensive fire safety measures. For the hospitality sector, this means securing access points, managing high-risk areas such as kitchens, and ensuring staff are equipped to respond to fire hazards.

The report, which examines arson across key UK sectors, shows the far-reaching consequences of deliberate

For further information on how CheckFire can help your business, see the advert on the facing page.

28

CLH DIGITAL

Issue 249

The Source Trade Show Preview

Plan Ahead for 2025 at The Source Trade Show If you’re in hospitality, catering, or food retail, start 2025 off on the right foot by attending The Source trade show on Tuesday 4th February and Wednesday 5th at Westpoint, Exeter. This essential regional event brings together hundreds of food and drink brands, suppliers, and service providers, offering everything you need to stay ahead of the competition.

help your business thrive.

WHY ATTEND THE SOURCE?

A SHOWCASE OF THE SOUTH WEST’S BEST

• See, taste, and compare: Experience products firsthand by sampling ingredients, testing equipment, and assessing quality up close.

• Find everything you need for the year ahead: Whether you manage a pub, café, deli, hotel, farm shop, or supermarket, the show has top-quality ingredients, equipment, and services to

In partnership with Taste of the West, The Source trade show highlights the region’s finest producers and big-name brands.

Moor Coffee Ltd. We're very excited to be exhibiting at the 2025 Source Trade Show. We encourage you to come along and talk to us about our special offers, take advantage of our enhanced machine bundles and sample some delicious, freshly ground coffee - we look forward to meeting you! Stand E5 Our Independent coffee company based near Dartmoor specialises in commercial coffee machines, coffee beans, brewing equipment and

• Unlock exclusive offers: Access show-only deals, including discounts, free delivery, and special packages, to make the most of your budget.

• Connect and collaborate: Meet suppliers and industry peers face-to-face, building partnerships and gaining insights to drive your business forward.

machine repairs throughout the South West and the UK.

deliver, install and train you and your staff free of charge!

With over 25 years' experience in the beverage vending industry, we understand that coffee machines can be an expensive outlay, so we offer a range of purchase options on both new and refurbished equipment.

After-sales support is taken seriously (no box sellers here!) so we provide you with a comprehensive back-up service with regular customer contact, a range of point-of-sale material and a fully equipped service department.

Machine accessories can be added to create a complete business model and once you have chosen your machine we will

You can find more information on our web site www.moorcoffee.co.uk or Come and Say Hello - Stand E5

Premium Wines from 79 North 79 North Ltd stands out as a leading wine importer dedicated to delivering premium wines from diverse, lesser-known regions to the UK market. With a keen focus on quality and sustainability, the company has built a reputation for curating a portfolio that combines traditional craftsmanship with innovative winemaking techniques. Their selection features wines from small, family-run vineyards, allowing them to offer a personal touch and a story behind each bottle. The commitment to sustainability is evident in their careful choice of produc-

Belvoir Farm

(CONTINUED ON FOLLOWING PAGE)

ers who prioritize organic practices and environmental responsibility.

79 North Ltd’s expertise in sourcing unique wines has earned them a loyal customer base, from independent retailers to fine dining establishments. By bridging the gap between producers and the UK wine scene, they have not only brought new tastes to British tables but also contributed to a growing appreciation for wines that tell a story of place and passion.

Visit stand H3 at Source or see www.seventy9north.co.uk

Here at Belvoir Farm we want to celebrate nature in all its real, imperfect, dramatic glory. Our drinks are made on the family farm using honest, natural ingredients you can trust - no artificial flavourings, preservatives or sweeteners.

Premium soft drinks, Crafted with Nature; that’s what Belvoir Farm is all about. Refreshingly real and reassuringly delicious, there’s artistry in our still cordials and lightly sparkling soft drinks. Each are made using simple ingredients, carefully selected – including our own organic elderflower – with

natural fruits, hand-picked flowers, fresh juices and spices. We’re true to nature and let the ingredients do the talking.

We choose natural, over artificial, every time. There are no artificial preservatives, flavourings, colourings or sweeteners in our premium soft drinks. That’s our promise.

Belvoir Farm Drinks letting nature add the flavour.

Come see us on Stand B10 or visit www.belvoirfarm.co.uk

The Source Trade Show Preview (CONTINUED FROM PREVIOUS PAGE) Mike Anderson, Managing Director of The Source, says: "The Source brings the best of the food and drink industry together, offering fresh ideas, invaluable networking opportunities, and access to the best suppliers.

It’s the perfect place to prepare for a successful year.”

FREE ENTRY FOR TRADE BUYERS Trade buyers can attend free of charge, with easy access and plenty of free parking.

Emboss Outdoors Emboss Outdoors is a premier provider of commercial retractable shade and shelter solutions, specializing in transforming outdoor spaces into vibrant, functional areas that drive business growth for the hospitality industry. With a commitment to excellence, we work hand-in-hand with global brands, independent operators, and venues of all sizes to design and install bespoke shading solutions tailored to their unique needs.

Our range of products, including pergolas, awnings, and parasols, combines innovation and style to create outdoor spaces that are both visually stunning and highly practical. By max-

Woods Foodservice Woods Foodservice is an AA graded BRC accredited family-owned business that has supplied top end hospitality providers and restaurateurs for over forty years. With decades of experience, it has stayed ahead by continuously enhancing its offering, always supplying innovative produce, and delivering excellent service. With unrivalled customer care, six days a week delivery service and an online ordering platform, it’s proud to serve over 1500 customers across London, Southeast, South West, Wales, Midlands and the North West.

An award-winning supplier to chefs in the hospitality

The show runs over two days, giving you time to explore trends, sample products, and secure the best deals for the year ahead.

Nothing beats seeing, tasting, and comparing products in person. This is your chance to explore the latest innovations, stock up for the year ahead, and leave inspired, with fresh ideas.

Issue 249

CLH DIGITAL

29

MOOR COFFEE LTD

For more details or to register, visit www.thesourcetradeshow.co.uk or call 01934 733465. Follow The Source on Facebook and Instagram at @SourceFoodDrink for updates. imizing the potential of outdoor areas, we help businesses accommodate more customers, extend trading hours, and enhance the overall guest experience.

At Emboss Outdoors, we understand that every outdoor space has the potential to become a dynamic hub for business activity. Whether it’s a stylish al fresco dining area, a comfortable lounge for drinks, or a vibrant event space, our solutions are designed to boost footfall, elevate brand visibility, and generate additional revenue.

From concept to installation, our expert team is dedicated to delivering exceptional service and outstanding results. Let us help you unlock the full potential of your outdoor space and take your business to the next level.

Visit us on stand E14 at Source, or see the advert on this page for further details. industry, offering a wide range of premium ingredients including specialist, ambient, chilled, dairy, frozen, and fresh produce. Sustainability is at the heart of what we do, and we are passionate about minimising our environmental impact. Woods Foodservice has been Carbon Neutral since 2021 but is now on a mission; To become the UK’s leading Net Zero Contributor foodservice company by 2030.

Woods Foodservice has won the Restaurant magazine Readers’ Choice Award for Best Foodservice Company for the last 7 years.

Restaurants interested in finding out more about Wood Foodservice can visit https://woodsfoodservice.co.uk or call 0300 303 0112.

THE SOURCE TRADE SHOW Stand E5

Come and say Hello and see what in-show offers we have

SUPPLYING PREMIUM COFFEE MACHINES & PRODUCTS MACHINE SERVICING & REPAIRS PLEASE VISIT US AT

WWW.MOORCOFFEE.CO.UK 01409 231166

SEE CLH NEWS ON STAND C1 AT SOURCE E SE US ON ND

A ST 4 E1

30

CLH DIGITAL

Issue 249

The Source Trade Show Preview South West Coffee Co. - Your Partner in Coffee We offer a wide range of coffee machines, from a ‘compact’ 2 group Iberital IB7 all the way through to our flagship machine, the San Remo Cafe Racer. All at competitive prices and with a range of rental, finance and leasing options available. So whether you’re running a pub, or a large high-end cafe or restaurant, we’ll have machines to suit.

We can help you make the most of your coffee and hot drinks service, ensuring high levels of customer satisfaction and loyalty – together with increased profits.

We offer a wide range of coffee machines, all at competitive prices and with a range of rental, fnance and leasing options available.

We have our own in-house engineering team and guarantee the highest levels of customer service, ensuring downtime is kept to an absolute minimum.

Wholesale customers get discounted service charges, further enhancing the overall value of working with us. With

experience in all makes of machine, we have no problem working with your existing equipment.

We even offer a free inspection and service to new customers to make sure your machine is running as it should before getting to work serving up some of the best coffee going…

We also supply a full range of leading, premium products for your hot drinks service.

For further information call 07776 184141, email hello@swcoffeeco.com or visit www.swcoffeeco.com See us on Stand E36

The Label Group

ferent names depending on their use. Labelling guns, price guns, pricing guns, label guns, coding guns and batch guns. Our range of products can meet all needs: Simple low use models, durable machines for industry. A wide variety of specialist features including auto-incrementing guns for batch codes.

All equipment is supplied with a one year factory warranty and are designed to give years of reliable and effective service.

See us on Stand H4 or call 01736 810334 for details.

South West Labels are a supplier of labelling guns, thermal label printers & labels. We’re here for retail, industrial and manufacturing businesses. We’re independent, which means impartial recommendations combined with over 30 years experience in supplying these products.

The labelling gun market can be complicated. Many products are known by dif-

Rum and Reggae: Our Adventure So Far

SEE CLH NEWS ON STAND C1 AT SOURCE

The seed of Rum and Reggae was born from our love for tunes and of course, rum. Blending the sunny sounds of reggae with our renowned rum punch was a nobrainer and we knew this experience needed to be shared. Venturing out, we hit the road to spread the Rum and Reggae joy at festivals and food events. And guess what? People loved it!

From punch to product, we crafted our signature ‘serious rum,’ a 40% abv golden tipple that shines in cocktails and pairs perfectly with your favourite soft drink.

Our initial success paved the way for our

Caribbean style rum, with a hint of spice and a touch of caramel, making it perfect to sip on its own, or mix with Ginger ale or cola.

next creation: a rum infused with honey sourced from rescue bees.

As the buzz grew, our reach extended to pubs, clubs, restaurants, and bars, revealing a demand for our rums with a difference.

Our brand's visuals are a burst of excitement – simple, fun, and full of colour, they effortlessly capture the heart of Rum and Reggae whilst drawing in customers with their vibrant charm.

Now ready to spread sunshine nationwide through the hospitality trade.

Visit us on stand G17 at the Source Trade Show.

Issue 249

CLH DIGITAL

Chefs' Buyers Guide Elevate Your Menus With New Gastro Pie Range From Pukka Just in time for peak pie season, Pukka, the nation’s no.1 pie brand*, has launched a duo of new full-on flavour ‘Gastro Pies’, which have been specifically developed with pubs, bars and restaurants in mind.

Inspired by the nation’s top filling choices for pies, serve your customers a choice of either the hearty Steak & Ale Pie or decadent Chicken & Mushroom Pie, baked with high quality ingredients – and some added pizzazz – to capture the essence of gastro style dining. Each pie is deep filled, with unforgettable flavours at the forefront and hand finished with special toppings. All wrapped up in 144 layers of Pukka’s signature, golden puff pastry.

The Gastro Steak & Ale Pie includes tender chunks of steak paired with a rich beef and ale sauce to deliver a hint of sweetness with a classic peppery hit, hand fin-

ished with sprinkles of pepper.

Meanwhile the Gastro Chicken & Mushroom Pie sees pieces of succulent chicken, chunky mushrooms and sweet onion in a creamy and moreish velvety sauce, topped with sprinkles of thyme.

Available in cases of 12, these pies are unbranded giving you the opportunity to serve them under your outlets own brand, whilst still benefitting from Pukka’s unrivalled expertise when it comes to making and baking great tasting pies.

To ‘bake’ things up a gear, Pukka is also offering larger chains the opportunity to work with their chefs to develop bespoke recipes.

See the advert on this page for further details. *Chilled & Frozen pie data 52wk combined value sales data to 27th October 2024

Prowrap Launches New Extra Large Pre-Cut Foil Sheets In Response To Soaring Demand Prowrap has revealed that a new extra-large version of its popular pre-cut foil sheets will be released this November in response to extraordinary demand for ultra-convenient, professional-grade food wrapping solutions.

The extra large sheets measure 300mm x 400mm and will be available to foodservice operators in packs of 250 in time for the busy festive season. They have been developed in collaboration with Prowrap’s customers, who have reported an increase in demand for larger menu items like gourmet burgers and hot dogs, and feature the same ergonomic dispenser box and interleaved sheets as Prowrap’s existing pop-up foil sheets. This ensures that, when one sheet is taken, the next sheet presents itself for convenient dispensing.

The interleaved sheets are made to ensure you can get orders out as quickly as they come in. Just grab a sheet and go – it’s designed to be used almost without thinking, so kitchen staff can concentrate their efforts on providing fast, exceptional service.

The foil sheets are manufactured to the highest hygiene and performance standards to ensure they keep food hotter and fresher for longer, and are 100% recyclable.

Prowrap’s existing pre-cut foil sheets are 270mm x 300mm in size, meaning the newly-expanded range now includes multiple size options for various foodservice applications.

To learn more about Prowrap’s market-leading range of food wrapping and dispensing solutions, visit www.wrapex.com.

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

31

Issue 249

CLH DIGITAL

33

Chefs' Buyers Guide Sustainability in 2025: Transforming the On-Trade One Bottle at a Time The focus on sustainability within the on-trade continues to gain momentum and will be a key focus for operators in 2025. To meet this demand, the wine industry is quietly undergoing a significant transformation, moving from carbon offsetting to carbon insetting to revolutionise how wine is produced, packaged and transported. For operators, this presents an opportunity to serve wines that align with eco-conscious values.

Packaging innovations play a vital role in sustainability. The Verallia Bordelaise Air bottle, the world’s lightest wine bottle at 300g, is a groundbreaking development. Crafted with 30% recycled glass, it reduces CO2 emissions by 25% compared to the UK standard 400g bottle. By switching to this bottle, operators can significantly lower their wine list’s carbon footprint, removing 3.2 tonnes of bottle weight per 24,000 litres (aka, a tank of bulk wine).

WHAT IS CARBON INSETTING?

BULK SHIPPING: A GREENER OPTION

Carbon insetting focuses on creating sustainable practices within a company’s supply chain, delivering meaningful change. While sustainability starts in the vineyard with organic farming, water conservation and biodiversity initiatives, it extends to transportation, bottling and packaging – all critical factors in reducing wine’s environmental impact.

Nearly half of Lanchester Wines’ portfolio is shipped in bulk, cutting transport emissions by around 38% compared to shipping the same literage in bottles.

Bottling is done at Greencroft Bottling, which runs predominantly on renewable energy, enhancing the supply chain’s sustainability.

At Lanchester Wines, insetting has been at the core of our operations since 2011. With over £13 million invested in renewable energy projects, including wind turbines, solar panels and geothermal heat pumps, our facilities in the North East of England are now predominantly powered by clean energy.

WHY SUSTAINABILITY MATTERS

LIGHTER BOTTLES, LOWER EMISSIONS

At Lanchester Wines, sustainability isn’t just a trend – it’s a commitment. Because being carbon neutral is just the beginning.

Sustainable wines resonate with environmentally conscious customers. By prioritising wines with a smaller carbon footprint, operators can reduce their impact while appealing to green-minded guests.

Introducing OiLChef, The Award Winning Money Saving System For Your Kitchen Deep-Fryers OiLChef saves you money every week with: • Cooking Oil 25% to 45% • Cooking Time 15 seconds to 60 seconds (Onions Rings/Cheese Frys minus 15 seconds Chicken Sandwich minus 30 seconds Chicken Tenders (thawed) minus 60 seconds) • Labour with fryer cleanouts • Labour and money with filtration and filter powder Clients have determined that by adding the OiLChef device to the deep fryers, the operational savings in excess of 2000 gbp per year. Each OiLChef device is guaranteed for 3 years and only needs replacing every 3 years.

increases firm texture hold times for your foods.

Contact OiLChef today and ask how you can evaluate OiLChef in one of your fryers today risk free.

Each device is virtually unbreakable, simple to use and takes less that 3 seconds to install.

Compare our OiLChef device with any solution you currently use and you will be impressed with the superior results that OiLChef delivers. Now available through T- Quality.

The OiLChef device reduces cooking times and

www.oilchef.co.uk

Exceptional Pizza's... Bring Customers Back!

It is why Deli Conti Dough Company are so successful at what they do.

They provide the best possible dough or bases for their customers to create a truly memorable pizza.

No need for expensive equipment, or to buy in bulky ingredients... Just simplicity & consistency with every pizza.

Using our slowly fermented dough with the purest ingredients for both doughballs and bases and you can achieve a fantastic pizza in minutes.

More & more businesses recognise the healthy profit margin and diverse demographic appeal that having pizza on the menu has, however as competition is fierce, it’s the dough that will set you apart.

Luciano Vendone has been making dough and pizza bases at Deli Conti for many years and it is this recipe that has been behind many a thriving pizza business,

whether a pub, deli, restaurant or street food operator.

It’s tempting for food operators to cut back on costs by reducing quality, but this has a higher cost…customers that do not return.

The difference in cost between a dough ball full of artificial improvers and seed oils and our premium quality dough made with only ‘00’ flour, semolina, wheat germ, sour dough and Extra Virgin Olive oils is literally a few pence.

We can supply across the UK via several key wholesalers, or via online at www.deliconti.co.uk Contact us now for free demo; 0115 9615 705 info@deliconti.co.uk or www.deliconti.co.uk

OiLChef saves you 50% on cooking oil in fryers.

WINNER Best Sustainability Award 2024 Kitchen Innovation Award

If you operate deep fryers, you need the award winning OiLChef device.

OiLChef helps reduce cooking times, energy consumption and Oil Purchases.

Visit today for more info: www.oilchef.co.uk

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

34

CLH DIGITAL

Issue 249

Chefs' Buyers Guide

Riso Gallo - Sensationally Sustainable!

Riso Gallo is the first international rice brand to have produced its rice from sustainable agriculture, making their premium best-selling risotto completely sustainable from field to fork.

Established in 1856, Riso Gallo is the oldest Risotto rice producer in Italy and has been delivering its premium rice to consumers around the world for over six generations.

Known to many as Italy’s first choice, Riso Gallo is one of the longest surviving rice companies in Italy and is still growing. A family run business, it is now in it’s 6th generation.

The company has uniquely created its own Circular Economy within it’s rice production, collaborating with innovative startups to give new life to the by-products of the rice mill which produces the delicious range of rices of the Riso Gallo Brand.

Rice House is an Italian initiative in which the secondary materials in rice cultivation are used to build ethical houses.

cessed for the food industry, the by product of the deep grape coloured water is used as a natural dye.

All Riso Gallo plastic vacuum packaging is now suitable for recycling, following the launch of a new eco-sustainable, low environmental impact plastic. Riso Gallo are the first company to adopt this sustainable packaging.

The Gallo Risotto Traditional, Arborio, Carnaroli, and the Carnaroli Rustico are now in packs using FSC certified cardboard outer to protect the grains.

Rice by-products are even used by Mogu in a range of designer furniture production.

Riso Gallo is committed to reducing and monitoring greenhouse emissions and uses energy from renewable certified resources.

The Albini Group to develop a process of ‘Off the Grain’ dye for fabric. When the Nero (black) rice is pro-

www.risogallo.co.uk

Buy LESS Oil, FRY More Food Cheese That Delivers Gold Star Profits Although Sunflower oil is a popular and well-regarded oil, it has a cousin, ‘High Oleic’ Sunflower oil that is less well known and vastly different. It is high in Oleic Acid, also known as monounsaturated fat (Omega 9) which is also the main fat in Olive Oil. It is not just about health, though, High Oleic Sunflower Oil is particularly resistant to Oxidation (breakdown) and so will perform significantly more frying cycles in a busy kitchen.

Extensive trials have proven that the oil will outperform even a rugged Palm Oil and easily surpass a rapeseed or soya medium. It can also be filtered cold and more cycles mean less downtime for the friers.

High Oleic oil is stable in high temperature cooking and has a high smoke point which degrades

more slowly than cheaper oils.

Because the oil is strong, it means that even with a modest premium price, it saves money and waste, so you are effectively increasing the quality of your ingredients and cutting costs at the same time.

The oil is a great alternative to rapeseed as there are now calls to reduce the amount of Rape cropping as it is less sustainable than Sunflower crops, which are naturally resistant to insects and as a regenerative crop need less nitrogenous fertiliser. It is the most sustainable oil.

For more information please feel free to contact Martin McHugh on martin.m@flavoil.co.uk . There is more information on www.flavoil.co.uk

At Bradbury’s Cheese, we are proud to offer a comprehensive range of services and products designed to elevate the out-of-home dining experience. As one of the UK’s leading cheese producers, we understand the demands of the food service sector, and our expert team is dedicated to providing high-quality, innovative cheese solutions tailored to caterers, food manufacturers, and hospitality businesses.

truckles and bulk sized packs. Ensuring that chefs and food service operators can easily incorporate our premium products into their menus.

Our extensive portfolio features a wide array of carefully crafted cheeses, from classic favourites like Cheddar and Stilton to more adventurous, artisan varieties.

But we don’t stop at just providing exceptional cheeses our outof-home team goes the extra mile to support your business with bespoke solutions. Whether it’s developing tailored cheese blends for your customers, offering expert advice on cheese pairings, or creating custom promotional materials to showcase our products, we work hand-in-hand with our clients to drive success. Such as our serve and share cheeseboard, four different cheeses of your choice, cut, down into 30g portions for mixed margins and ease of use.

We supply these products in convenient formats, including pre-packed portions, catering-size blocks,

www.bradburyscheese.co.uk enquires@bradburyscheese.co.uk

36

CLH DIGITAL

Issue 249

Chefs' Buyers Guide Exploring the Richness of Northern Ireland’s Food and Drink Industry CLH News Editor Peter Adams reflects on his recent visit to Northern Ireland

I recently had the opportunity to attend an extraordinary event highlighting the vibrant food and drink industry of Northern Ireland, thanks to a wonderful invitation from InvestNI who took me on a delightful and most enjoyable tour of Belfast (which I hope to return to in February)!

ing opportunities for producers to align with global trends and expand their market reach.

A FLOURISHING INDUSTRY ROOTED IN INNOVATION

Hosted in Bangor, the showcase offered an in-depth look at the creativity and dedication driving the region's culinary success.

Alongside attending the showcase, I engaged in immersive experiences, from baking traditional Irish goods at a Belfast cookery school to exploring a globally renowned whiskey distillery. These moments offered an unforgettable glimpse into Northern Ireland's hospitality, innovation, and cultural richness.

A GROWING PLATFORM FOR CULINARY EXCELLENCE What began as a modest initiative to connect local food and drink producers with potential buyers has grown into a significant event. Today, the Northern Ireland Food and Drink Showcase attracts over 100 local suppliers and an equal number of buyers from both domestic and international markets. This annual gathering has become a vital platform, demonstrating the remarkable progress of Northern Ireland's food and drink sector. The event underscores the region’s growing reputation as a culinary hub, offer-

The food and drink sector in Northern Ireland has seen impressive growth, fuelled by a commitment to quality and an innovative mindset. With expertise spanning dairy, meat, bakery, and beverages, the industry reflects both tradition and forward-thinking approaches. Organizations like Invest Northern Ireland (Invest NI) have played a key role in this success, offering businesses resources such as funding, training, and support for expanding into new markets. By collaborating with thousands of businesses, Invest NI helps foster innovation and resilience across the industry.

It was a pleasure to meet with some of CLH News advertisers, premier snack supplier Tayto and premier sausage supplier McWhinney's and at the same time sample an abundance of innovative products!

Northern Irish producers are especially adept at embracing global food trends. For instance, the rise of vegan and allergen-free products has inspired local producers to innovate while maintaining a focus on authenticity.

FLEXIBILITY AS A COMPETITIVE ADVANTAGE

LittlePod - Telling the Story of Real Vanilla Ever since its launch in 2010, LittlePod has been telling the story of real vanilla and its ecological value to the planet.

system to increase biodiversity, improve soil fertility, and regenerate the rainforest.

Now, the company’s founder and Managing Director is all set to pen the next chapter – quite literally – in what has become a gripping tale.

It is a story that will be told in Real Vanilla: Nature’s Unsung Hero – a new book, currently being written by Janet, that will be published in April.

For almost 15 years, Janet Sawyer MBE BEM has led the Campaign for Real Vanilla, encouraging professional chefs and home cooks alike to use natural ingredients through the development of LittlePod’s Madagascan vanilla paste and other pioneering products.

“At a time of societal upheaval around the world, the story of LittlePod reminds us of our interconnectedness and the need to co-operate with trust and patience to save our precious environment,” said Janet. “This book will tell the story of how I put my hand up to do my bit, launching the Campaign for Real Vanilla to educate and enlighten people about the value of vanilla, where it comes from and its importance to the planet.

In the process, LittlePod has supported communities across the Equatorial regions and established its own orchard in Indonesia, where the farmers use an innovative polyculture

One of the defining strengths of Northern Ireland’s food and drink producers is their adaptability. Operating in a tightly knit industry allows for close collaboration with customers and the ability to respond quickly to changing demands. This flexibility, combined with a customer-focused approach, gives local producers a competitive edge, enabling them to excel even in challenging conditions.

Invest NI has been instrumental in fostering this agility by helping businesses adjust to market shifts while preserving their core values. The agency’s emphasis on skill development,

SUPPORTING GROWTH AND SUSTAINABILITY As Northern Ireland’s primary economic development agency, Invest NI provides comprehensive support to businesses in the food and drink sector. From grants and training programs to sustainability initiatives, the agency equips producers with the tools to thrive. Its focus on sustainable practices, such as energy efficiency and waste reduction, reflects a broader commitment to fostering long-term growth in the industry.

A CELEBRATION OF CULTURE AND INNOVATION My journey through Northern Ireland’s food and drink scene was nothing short of inspiring. From mastering traditional recipes to experiencing the vibrant culture of Belfast, it was clear that the region’s culinary identity is deeply rooted in passion and creativity. The Northern Ireland Food and Drink Showcase was more than just an exhibition; it was a testament to the dedication and innovation that define the local industry.

Looking ahead, it’s evident that Northern Ireland’s food and drink sector

“I set up LittlePod and brought to market our innovative natural vanilla paste in a tube – a product designed to make it easier than ever for home cooks and professional chefs alike to use real vanilla. Thanks to all those who use LittlePod’s products, we have helped to save vanilla for the next generation and given our farmers a secure future. I am grateful to all the chefs who are keeping it REAL and I am excited to be writing this story.”

Since launching its popular vanilla paste in 2010, LittlePod has developed a range of responsibly-sourced natural ingredients – including its extracts of vanilla, chocolate and coffee, vanilla pods and more – that are used in professional kitchens all over the world.

Like to find out more about LittlePod, the company’s products and Janet’s book? Visit www.littlepod.co.uk, email sales@littlepod.co.uk or call the team on 01395 232022.

Utensils for the restaurant and fast food trades!

We at Fryersmate have over fifty years experience between us in the hospitality sector.

Fryersmate, Unit 3, Great Northern Way Great Northern Terrace Lincoln LN5 8XF

Call us now: 01522 542054 Email: info@fryersmate.com www.fryersmate.com

Free UK delivery with code CLHNEWS

38

CLH DIGITAL

Issue 249

Pest Control

Mitigate The Risk Of Rodent Infestations In The First Winter Since The Glue Trap Ban

By John Stewart, technical training manager at Pelsis Group (www.pelsis-pro.co.uk) Factors behind winter pressures include rodents seeking warmer, drier conditions and searching for food. The added rainfall can also flood burrows and force rats out of drains and sewer systems.

Rodents’ biological clocks also increases winter risks. As rodents don’t tend to feed in daytime, the darker nights mean interactions with humans, such as staff and customers, are more likely.

ENSURING COMPLIANCE Glue board traps are broadly considered a last resort in rodent management. However, their ban ensures that non-pest and protected species are not routinely harmed by their use.

It also prevents untrained individuals routinely using glue boards, mitigating unnecessary harm through non-regular checks or not using humane methods to dispose of pests once caught.

This winter is the first the hospitality sector will have to manage rodents since the Glue Traps (offences) Act 2022 kicked-in.

So how can the sector get on the front foot and protect themselves this season to ensure they tackle the dual risks non-compliance and rodent infestations?

RODENT RISK AND WINTER CHALLENGES Rodents present a significant business risk for the catering and hospitality sector.

One of the most acute risks is the health and safety concerns and the risk of rodents defecating and urinating on exposed food. This can lead to foodborne infections which can be traced to infestations by environmental health officers.

Rodents also pose challenges to building infrastructure such as damage to electrical wires and plastic pipework which present a risk of fires and water leaks.

To qualify for glue board licenses, applicants need to have a level two qualification in pest management and completed an online module for the glue board ban.

Individual license applications are only eligible if the health and safety risks of a pest infestation are significant.

Business owners should do a building fabrication audit, looking out for entry and exit points, especially if there have been contractors on site carrying out renovations or remedial work. Doors and windows are also common culprits, and a key focus for staff training.

EXAMINE SANITATION AND HOUSEKEEPING MEASURES Cleanliness is an acute pressure-point in winter as rodents look for alternative food sources, driving them to hospitality and catering venues.

Ensuring spillages are quickly dealt with will reduce the draw for rodents. In addition, targeting refuse areas through more regular bin removals and cleaning alongside strategic positioning will reduce attraction.

Checking drainage bungs, which are a common bin entry point, and replacing damaged lids will also help ensure bins are not an added riskfactor for rodents.

In dining areas, minimising food debris will further reduce attraction. To facilitate this, ensuring seating is spaced out will help promote easy cleaning.

The application requires detailed evidence about these risks alongside extensive proof that all possible alternative rodent management methods have been utilised. This is where the use of professional pest management contractors is essential.

APPROPRIATE TRAP AND POISON USE

The parameters of the ban and the new conditions of use highlight that proactivity is essential when it comes to managing rodents. This is where operators in the sector can take meaningful proactive steps, supported by professional pest management contractors.

Effective rodent bait should be food grade and mould resistant to prevent further health and safety risks. Using peanut butter is not recommended owing to allergenic risks in food and drink settings.

ENHANCING RODENT MANAGEMENT Operators in the catering and hospitality sector need to be empowered to adopt an integrated, systematic pest management approach around rodents, comprising ERDM (exclusion, restriction, destruction and monitoring).

IDENTIFY ENTRY POINTS IN A BUILDING

With glue boards not an option for routine rodent control, businesses will have to rely on conventional traps. This means regular checks are essential.

When using poisons, contact-based solutions are recommended to overcome behavioural resistance with food-based measures. This means a rodent would walk on a treated surface and ingest the poison later on when they clean themselves.

A SMART APPROACH TO MONITORING Digital monitoring solutions are emerging as a new, smarter frontier in pest management.

By providing effective 24/7 monitoring with real-time alerts, business owners access greater insights into rodent pressure points in their building, allowing for more targeted intervention.

Bed Bugs a Rising Concern In The Hospitality Sector Bed bugs hate heat, but love body temperature!

Eww!!

They cannot withstand extremely high temperatures so all it takes to kill them is exposure to steam of at least 48°C which is why the Duplex range of commercial steam cleaners are a safe and effective way to eliminate bed bugs and their eggs.

As resilient as those nasty little bugs seem, upon direct contact with steam, bed bugs can die almost instantly. However, reaching every bug in all their hiding spots may take time and a thorough steam cleaning treatment can take anywhere from one to several hours, depending on the level of infestation and size of the area being treated.

Bed bugs can be treated with insecticide spray, however this has to be removed and neutralised before the bed and pillows can be used so a second clean may be needed to make sure the user does not get any adverse effects from the bed bug treatment. The steam application is chemical free, reaches better into narrow nooks and crannies, penetrates through fabrics and is not toxic so it

provides a more ecofriendly solution to the problem.

It is important that the steam nozzle is applied slowly over the area to be treated so that the steam has enough time to heat and penetrate deep into the surface. Working from top to bottom steam can also kill bed bugs where they can lurk on curtains or blinds which should be steamed first, before moving on to the lower-lying objects such as beds, pillows, upholstered chairs, sofas and finally carpets and hard floors including all edges and skirting.

Once eliminated bed bugs can only re-infest if brought into the room on peoples clothing, but more usually luggage.

For further information, Tel 01227 771276, email sales@duplex-cleaning.com or visit the website www.duplex-cleaning.com

40

CLH DIGITAL

Issue 249

Cleaning and Hygiene Hygiene First: The Vital Role of Cleaning in UK Hospitality With the sectors busiest season now upon us the UK hospitality and pub trade braces for a welcome increase in footfall, Christmas parties, New Year’s celebrations, and the influx of seasonal customers bring a welcome boost to revenue—but also pose heightened challenges in maintaining rigorous cleaning and hygiene standards. With increased footfall, the risk of hygiene lapses grows, making cleaning protocols a cornerstone of operational success and customer safety.

In this feature, we explore the importance of cleaning and hygiene practices in hospitality, the role of technology, the need for proper training— especially for casual and seasonal staff—and the critical collaboration with reputable suppliers to ensure standards remain uncompromised during this crucial period.

WHY HYGIENE MATTERS MORE THAN EVER The hospitality industry is synonymous with delivering unforgettable experiences. Yet, behind the scenes, maintaining high standards of cleanliness is what truly keeps businesses running. Inadequate hygiene not only risks customer health but also damages reputation and invites legal repercussions.

During busy periods, the stakes are even higher. From spills in bustling dining areas to food preparation in busy kitchens, every aspect of the operation must meet hygiene standards. For pubs, where patrons often gather for extended celebrations, maintaining clean and safe environments becomes critical to enhancing customer satisfaction and retaining loyalty.

PROTOCOLS AND SYSTEMS: A CLEANING CHECKLIST FOR SUCCESS Effective cleaning practices start with robust systems and protocols tailored to the unique needs of each venue. These protocols should include:

1.Daily Deep Cleaning: Ensuring every corner, from kitchen surfaces to dining tables, is sanitized thoroughly.

2.Scheduled Spot Cleaning: Addressing high-touch points like door handles, taps, and bar counters throughout the day.

3.Washroom Hygiene: Frequent inspection and cleaning of restrooms with high-grade disinfectants to prevent cross-contamination.

4.Waste Management: Ensuring timely and safe disposal of waste, particularly food waste, which can attract pests.

To implement these systems effectively, businesses need to ensure staff are familiar with their responsibilities and are equipped with the right tools to perform them.

LEVERAGING TECHNOLOGY FOR HYGIENE EXCELLENCE The evolution of cleaning technology offers hospitality businesses new ways to enhance hygiene standards. From automated floor cleaners to IoTenabled hygiene monitors, these tools streamline processes and provide real-time data on cleaning performance.

Innovations such as UV-C light disinfection systems and electrostatic sprayers have proven effective in eliminating bacteria and viruses, particularly in high-traffic areas. Investing in these technologies not only improves efficiency but also reassures customers about the venue's commitment to their safety.

TRAINING SEASONAL AND CASUAL STAFF With the influx of temporary and casual staff during the festive season, training becomes a linchpin of hygiene management. Many seasonal workers may be unfamiliar with the industry’s rigorous cleaning requirements, making onboarding programs critical.

Training essentials should include:

• Proper use of cleaning equipment: Understanding how to handle equipment and chemicals safely.

• Cross-contamination prevention: Learning to manage separate cleaning zones for food preparation and waste areas.

• Personal hygiene standards: Reinforcing handwashing protocols and appropriate use of protective gear.

• Prioritize Wellness: Ensure any team member goes home if unwell, and only returns when fit!

Simple checklists and visual aids, such as posters in staff areas, can help reinforce key practices.

THE IMPORTANCE OF COMMUNICATION Good communication between teams and departments ensures cleaning standards are maintained consistently. Front-of-house and kitchen staff, for example, must collaborate to address overlapping hygiene needs.

Regular team briefings, clear delegation of tasks, and using shared digital tools like task management apps can help streamline responsibilities and reduce confusion during busy shifts.

PARTNERING WITH REPUTABLE SUPPLIERS The choice of cleaning products and equipment is as critical as the protocols themselves. Reputable suppliers offer products specifically designed for commercial use, ensuring they are both effective and compliant with industry regulations.

Hospitality businesses should look for suppliers that provide:

• High-quality, and if possibleeco-friendly products: Supporting both hygiene and sustainability goals.

• Training and support: Many suppliers offer guidance on the correct use of their products, which can be invaluable for training staff.

• Responsive service: Ensuring timely delivery of supplies during high-demand periods.

Collaborating with trusted suppliers also minimizes the risk of counterfeit or unsuitable products, which can compromise hygiene standards and lead to costly repercussions.

BUILDING CONFIDENCE FOR THE FESTIVE SEASON Ultimately, the success of a hospitality business during Christmas and New Year hinges on its ability to deliver clean, safe, and welcoming environments. Guests must feel confident that every measure is being taken to prioritize their well-being.

By investing in strong cleaning protocols, leveraging technology, providing effective training, and partnering with reliable suppliers which CLH NEWS is delighted to introduce in this feature, hospitality operators can meet these heightened expectations. Beyond protecting patrons and staff, main-

Introducing the Revolutionary MAXX Synbiotic Range!

In the hospitality industry, maintaining impeccable cleanliness and hygiene is not just important—it's essential. Despite thorough, regular, and daily cleaning, dirt can still accumulate over time, especially in those hard-to-reach places. Cleanliness and hygiene traps lurk in corners and crevices, beneath furniture and furnishings, and particularly on porous surfaces such as floors and wall tiles. Microscopic dirt can penetrate deep into the pores of these surfaces, making hygienic cleaning a formidable challenge. Over time, this dirt becomes visible and can generate unpleasant odours, potentially leading to reduced guest satisfaction and negative reviews.

THE FUTURE OF SUSTAINABLE CLEANING Ecolab, a pioneer in innovative cleaning solutions for over 100 years, is proud to introduce the exclusive, game-changing MAXX Synbiotic range. This new collection of all-purpose, WC, floor, and sanitary cleaners is set to revolutionise the cleaning industry, ensuring your establishment remains spotless and your guests remain delighted.

These products ensure that odour sources are not only removed but also that substances which could produce unpleasant odours in the future are broken down.

50 BILLION NEW EMPLOYEES FOR YOUR TEAM Every 1L of MAXX Synbiotic packs 50 billion micro-organisms - a special blend of selected pro- and prebiotics, along with biodegradable surfactants. This unique "synbiosis" of pro- and prebiotics makes a decisive difference compared to traditional probiotic cleaners.

Experience the future of cleaning with Ecolab's MAXX Synbiotic range and ensure your guests enjoy a pristine and pleasant environment every time they visit. Transform your cleaning routine and elevate your standards.

Speak to your Ecolab representative or distributor today. Let's make cleanliness and hygiene a hallmark of your hospitality experience!

186 Million Workdays Are Lost Annually Due To Sickness Dettol Highlights The Need For Germ Protection For Employees And Customers This Winter During the winter months of November to February, seasonal illnesses such as colds, flu, coughs and throat infections peak in the UK, Germany and across Europe. Germs spread rapidly and are easily transmitted between people and surfaces, making it a particularly challenging time for maintaining health. In the UK alone, research estimates that approximately 185 million working days, are lost annually due to sickness.

THE PROLIFERATION OF GERMS DURING WINTER In the Office and Facility Management sectors, the spread of seasonal germs can be exacerbated by several factors, including: • High Density of People: Crowded workspaces increase the likelihood of germ transmission.

• Shared Surfaces: Frequent use of common areas like door handles, desks, and communal equipment facilitates the spread of germs.

• Inadequate Ventilation: Poor air circulation can allow germs to linger in the air longer, increasing the risk of airborne transmission.

• Presenteeism: Employees coming to work while sick can spread germs to their colleagues.

• Asymptomatic Carriers: Individuals who are infected but show no symptoms can unknowingly spread germs.

Furthermore, research findings demonstrate that the spread of seasonal illnesses during winter is significantly intensified by the factors mentioned above.

A NUMBER OF KEY INSIGHTS TO CONSIDER: • Presenteeism: 50% of employees go to work even when they are unwell, and only 27% of facility managers send them home.

• Asymptomatic Spread: Approximately 75% of seasonal flu infections show no symptoms, allowing germs to spread unnoticed.

• Surface Contamination: A single infected employee can contaminate up to 50% of shared surfaces, and germs can transfer to the hands of 14 people from common touchpoints like door handles.

• Airborne Transmission: Infected droplets from a sneeze can travel up to 27 feet.

• High Germ Density: Office desks can harbor 400 times more germs than a standard toilet seat.

These insights highlight the critical need for effective, efficient and sustainable cleaning and hygiene protocols to mitigate the spread of germs in commercial settings and shared spaces. Businesses need to employ exceptional hygiene protocols to help elevate and strengthen their business.

Dettol, the World’s #1 Disinfection Brand Offers Germ Protection for Businesses This Winter With 90+ years of brand heritage, Dettol is the #1 disinfection brand that provides proven germ protection for your employees, customers and guests this winter. Dettol offers a range of concentrates and Ready-To-Use (RTUs) formulations that offer exceptional cleaning and hygiene solutions for your business across three key pillars:

1. EFFICACY: • Acts quickly to eliminate 99.9% of viruses and bacteria • Proven to kill E. Coli, Salmonella, Listeria, MRSA and the flu virus.

• Dettol Disinfectant Aerosol Spray’s 24-hour anti-bacterial action keeps surfaces protected for longer

2. EFFICIENCY:

• No-wipe formula reduces cleaning time and time spent disinfecting • Select Dettol products can be used on up to 100 hard and soft surfaces • Multipurpose products in the range both clean and disinfect, simplifying your hygiene routine

3. SUSTAINABILITY: • Select surface cleaning products leave behind no harsh residue • Suitable for everyday cleaning staff usage • Majority of products are readily recyclable When asked about germ protection for employees and customers this winter, Jonathan Weiss, General Manager at Reckitt Pro Solutions, remarked, “Every year, businesses face a decline in profitability due to employees and customers falling ill during the winter season. The transmission of germs is inevitable during this time, so the best strategy for businesses is to implement exceptional cleaning and hygiene solutions. By protecting their employees and customers, businesses can ultimately elevate and strengthen their operations.”

“Dettol products, when used with a targeted hygiene approach, effectively kills 99.9% of germs as well as help stop the spread of germs in shared spaces, ensuring exceptional hygiene for both employees and customers. At Reckitt Pro Solutions, we offer more than just cleaning and hygiene products.

Our experienced, expert team provides free consultations to help businesses identify the most suitable cleaning and hygiene solutions, ultimately strengthening and elevating their operations.”

To find out more, visit Reckitt Pro

Issue 249

CLH DIGITAL

43

Food Safety

1-In-3 Customer With Allergens Have Been Put At Risk New research looking at how the hospitality industry handles customers with allergens and intolerances has found that 1-in-3 customers have been given incorrect information regarding allergens, or served food that contained items that they are allergic to when dining out.

both in terms of your customers health, but also in terms of the future health of your business.”

The new whitepaper from Insight Consultancy KAM and hospitality software provider Polaris Elements, found that more than half of these consumers would not go back to a venue where this had happened to them, indicating that the trust will have gone.

Having a food allergy or intolerances means consumers are more likely to do their homework before visiting a venue. Around 60% of people research menus and allergen details online before visiting, typically preferring the venue’s own website (71%). Yet, only 31% of operators display detailed allergen information online. This mismatch matters - if allergen information isn’t easy to find, 40% of customers say they’re unlikely to visit, which could mean lost business for those who don’t display it, and potential new business for those who do.

Jo Lynch, Account Director, KAM: “There is a clear disconnect here between what access customers want to allergen information and what operators are currently delivering. A disconnect which has the potential to significantly impact venue choice for those with allergies or intolerances.

Operators need to be even more open and transparent about their menus, food items and allergen / ingredient information. The danger is very real,

The good news is dining out is still popular among people with food allergies or intolerances - 66% eat out at least weekly, and 77% have tried a new place in the past three months. However, half of these customers tend to stick with familiar spots to avoid the hassle of asking about allergens, with 1 in 5 saying they feel awkward raising the issue. Many would rather rely on clear information available upfront than ask at all with the top reason for not asking staff being “I don’t want to make a fuss.”

Despite the fact that 93% of venues provide formal allergen training, nearly one-third of customers have received incorrect information, which affects trust. Around 71% of operators still handle allergen updates manually, a process that’s time-consuming and error-prone, highlighting the need for systems that keep information up to date without relying on manual updates.

The research highlights that consumers need and want to access allergen information in an easy-to-understand format, or within a conversation with the staff. Their favoured method of receiving this information is via an allergen specific menu. It’s vital therefore that any printed / digital information is always kept up-to-date, and the staff training and communication to the front-line staff is at the forefront of any menu, dish or ingredient changes.

4-in-5 operators say that the responsibility is placed on their staff ‘to a

great extent’ to ensure customers are given correct information and nearly all are confident their staff can appropriately deal with allergen requests from consumers. Operators are therefore very reliant on the accuracy of ingredient level information to update written sources and train their team correctly.

The hospitality industry is facing increasing demands for transparency and accuracy around food allergens and intolerances. According to a recent (May 2024) report from the Food Standards Agency (FSA), approximately 6% of the UK population (that’s 2.4 million people) affected by clinically confirmed food allergies, and a further 600,000 with Coeliac disease, consumer expectations are rising. The report suggests that the number of people who therefore have some of food hypersensitivity is likely to be a lot higher.

Jo Lynch, Account Director, KAM: “Consumers want to feel safe when eating out, and the research also showed that 43% of operators say they are asked every day for allergen information in their venue. This shows the scale of what consumers and operators are facing every single day, and with a potential future extension of the allergen laws in the UK, this will be an ongoing, although necessary burden to the operator, to keep their customers safe.

Operators have a huge responsibility to meet, and anything they can do to ensure that managing, maintaining and communicating changes to everything from an individual ingredient to a dish to a full menu, would be welcomed.”

The full white paper – Managing Food Allergens and Intolerances in Hospitality – delves into consumer and operator insights, shedding light on how your venue can become a leader in allergen safety and customer experience and is available to download for free at https://info.polaris-elements.co.uk/kam

Araven Airtight Square Containers Optimise Storage Space The Araven Square containers are ideal for storage of bulk foods in low-humidity conditions such as pulses, pasta, dried fruit and rice. Featuring the unique ColorClip identification system - each container is supplied with a set of 7 ColorClips for at-a-glance food management and classification - be it by food type, use-bydate or work area.

seven sizes/capacities ranging from 2 to 22 litres. Larger sizes are equipped with handles for easy transportation and storage of heavy bulk dry foods or liquids. Their square shapes help to optimise storage space stackable in use and nesting when empty.

The integrated permanent label helps with traceability compliance and reduction in costs by eliminating the need for single use stickly labels. Simply use the Araven Marker Pen which will wash off after use leaving your container and label ready for use with

For further information visit www.araven.com

the next batch.

The food-safe containers come with airtight LDPE lids and are available in two different materials and

Compliance at Your Fingertips with PREPsafe to assist. Our customers include restaurant owners from brands like SUBWAY, DOMINO’S, ARBY’s, CARL’s JNR, PIZZA HUT, DOME COFFEE, THE COFFEE CLUB and many more facilities like Hospitals, Airports, Hotels, mining sites, and Child Care centers.

PREPsafe has proven that our systems and their simplicity are world-class and look forward to being your choice in food safety date coding.

OTHER FEATURES OF PREPPY APP PREPsafe Food Labels (est 2004) manufacturers and distributes innovative food label equipment and consumables for the restaurant and food industry.

The PREPPY App and the PREPsafe Bluetooth printer system is a fully programmable user-friendly App interface that calculates use-by dates for prepared food items, then prints food-grade HACCP approved removable or Dissolvable labels to affix to the storage containers. Staff training is minimal as the operator only needs to input a few keystrokes into “Preppy App” to produce neat, clear and accurate labels in seconds and best of all its FREE to use.

PREPsafe Printed Labels contain all the vital information about the prepared product. This includes the Employee name, Product, Date and Time prepared along with the Use-By Date and Time.

“Preppy” will also print defrost labels and recalculate Use-By dates depending on the time the product has been defrosting.

Administration of your PREPPY® App database is done through our Cloud-based website. Adding and editing items, categories, and store logins is a breeze and your updates will be pushed to all restaurants in the field in seconds. This is truly a system that can be customised to suit any restaurant.

In 2022 there are over 7500 systems operating in restaurants worldwide, including the USA, Australia, New Zealand, Singapore, Dubai, and many other countries along with local distributors on the ground ready

PREPsafe’s Preppy App allows for customizable label printing. In the ‘Custom Labels’ section, you can upload and print your brand’s personalized labels, including: • Nutrition • Consumption • Customer pickup • Price and barcode labels • Received • Allergy info • And many more...

New customers can also benefit from a free one-onone screen share tutorial to maximize the app’s functionality. www.prepsafe.com uksales@prepsafe.com +44 (0)20 3960 8787 Mobile: 07951749664

Whether you choose the robust BPA free, transparent Polypropylene or the clear Polycarbonate options, the containers are dishwasher safe, suitable for use in cold rooms, commercial fridges, freezers and microwaves. Both are recyclable at the end of their service life.

44

CLH DIGITAL

Issue 249

Kitchen Equipment and Fit Out How to Effectively Maintain a Waste Water Pumping System All kitchen waste water pumping systems require an inspection and maintenance schedule to keep them operating effectively and to prevent clogging or blockages.

To avoid these types of problems (especially during a busy service) it is essential to regularly check and maintain any pump system.

Maintenance is very simple and basically consists of isolating the mains power and removing waste that has collected in the tank.

Finally, the inside of the tank should be washed out before everything is re-assembled and the mains power switched back on.

The whole process should take no longer than 5 to 10 minutes, after which the pump system will be ready to use again.

The DrainMinor and DrainMajor waste water systems are the benchmark for reliable, automatic, commercial kitchen, pumped drainage. They include features such as a large, low-level, triangular float, attached to the pump via a ridged float arm to ensure effective operation, even when the collecting tank is heavily laden with waste food products, fats oils and grease!

All Pump Technology Ltd products are supported by a nationwide service scheme and replacement pumps. If ever required these are available from stock for next day delivery.

The optimum frequency for inspecting a pump depends on the site application and could be weekly, monthly or every six months. The interval must be selected to ensure that the average amount of collected debris does not start inhibiting the float movement or clogging the pump inlet.

As an example, service on the DrainMinor and DrainMajor range from specialists Pump Technology Ltd, is particularly easy to carry out. The lid can be quickly removed using the built-in thumbscrews, without the need for any tools, giving full access to the collecting chamber. If required, the pump can be unscrewed by hand from the internal pipework enabling a more thorough inspection of the pump strainer and inlet.

Caterquip Ventilation Caterquip Ventilation Ltd is proud to be celebrating their 23rd Anniversary this year.

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

For any operation or maintenance questions about waste water pumping systems, please contact the expert team at Pump Technology Ltd. More Information: Pump Technology Ltd | www.pumptechnology.co.uk. |. 0118 9821 555

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.

Projects undertaken have included Olympic Villages, Basildon Hospital, The Mitre Hotel at Hampton Court, The Truck Stop at

Small-But-Mighty Utensil Washer Packs A Punch With staff shortages still hitting the kitchen brigade, utensil washers are becoming ever more popular. Not only do they take over one of the worst and most time-consuming kitchen cleaning jobs – getting baked-on soiling off the pans – they are also more hygienic and faster than washing by hand. One problem though is the size of a utensil washer – is there room for one in today’s space-squeezed kitchens? Winterhalter says yes, with the world’s smallest utensil washer, the GS630.

Measuring just 870mm wide by 623.5mm deep and 835mm high, the GS630 can fit into the tightest of spaces and under a worktop. However, it can still handle the big jobs: trays, GN pans, Euronorm crates, pots… you name it, the GS630 can cope with it, with a clear entry height of 400mm and entry width of 650mm. Plus, it cleans brilliantly, its high water pressure packing a punch while the top and bottom wash arms, which rotate in opposite directions, maximise the washfield and the advanced filtration system keeps washwater clean.

It’s also fast, handling up to 38 racks per hour, depending on the level of soiling. The GS630 has a choice of three wash cycles, so it can adapt to harder to clean loads.

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

baked on. However, the GS630 does this job, too, with the cold water pre-wash feature saving staff time and helping maximise kitchen productivity. Another time-saver is the self-cleaning program, which takes over some of the day-to-day care of the machine.

The Winterhalter GS630 is very simple to use, with one-button operation and a display that changes colour, depending on the status of the machine, and shows operating temperatures and detergent and rinse aid levels.

The GS630 has a list price of £13,160 Winterhalter provides a total solution for dishwashing and glasswashing, from pre-sales advice to after-sales service, training and maintenance, with sustainability fitted as standard. Alongside its market-leading dish washers and glass washers, the company’s range includes utensil washers, advanced water treatment machines, and cleaning detergents and rinse aids. For further details, call Winterhalter on 01908 359000, visit www.winterhalter.com/uk-en/ or email info@winterhalter.co.uk.

Proteins and starch can be difficult to shift, typically requiring pre-rinsing of utensils to avoid the dirt getting

• Hygienic Wall Cladding & Ceiling Systems • Available in White & 10 new exciting colours • Complemented by colour coded matching trims • Fire rated to BS476/7 Class 0 • Sheet sizes 2440 x 1220mm & 3050 x 1220mm • Range of cladding sealants & adhesives

For more information, please contact us on 01392 360 999, or alternatively Visit us at:- Unit 21, Apple Lane, Trade City, Exeter, EX2 5GL

01392 360 999

Email : sales@plastexe.co.uk Web : www.plastexe.co.uk

Rece 10% d ive on all iscount cladd hygiene ing on pro ranges ducti of this on adver t!

Issue 249

CLH DIGITAL

45

Kitchen Equipment and Fit Out

Fridge Seals Direct 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 management team at Fridge Seals Direct have over 30 years of experience in the refrigeration industry and have each spent many of those 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

Temporary Kitchen & Equipment Hire 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-

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

• 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

46

CLH DIGITAL

Issue 249

Outdoor Spaces

Alfresco All Year Round: Transforming Outdoor Spaces for Winter Hospitality Alfresco dining has long been associated with sunny summer afternoons and balmy Mediterranean evenings, but in recent years, the UK hospitality sector has proven that outdoor socializing isn’t just for warm weather.

browse menus, place orders, and pay seamlessly—perfect for keeping guests cozy without unnecessary disruptions.

• Wi-Fi and Entertainment Options: Offering free Wi-Fi is essential for today’s connected guests. Some venues even equip pods with Bluetooth speakers, allowing diners to personalize their experience with their own playlists.

More hospitality venues are embracing outdoor spaces year-round, transforming them into inviting, weatherproof hubs for dining and socializing. This shift isn’t just a testament to the resilience of the industry; it’s a lucrative opportunity to turn previously unused or seasonal spaces into profit-generating assets.

4. Lighting and Decoration • Elegant Lighting: Twinkling fairy lights, lanterns, and warm LED fixtures can transform outdoor areas into magical winter retreats.

• Seasonal Decor: Incorporating festive touches like greenery, wreaths, and themed table settings adds charm and draws in customers during the holiday season.

THE RISE OF ALFRESCO CULTURE Once a rarity, alfresco dining has become a firm part of the UK’s hospitality identity. From bustling city streets to picturesque countryside pubs, outdoor seating has evolved from a summer luxury to an all-season necessity. Inspired by our Mediterranean neighbours, British pubs, bars, restaurants and hotels are leveraging outdoor spaces to attract more customers, seat more patrons, and ultimately boost revenue.

BOOSTING PROFITABILITY WITH OUTDOOR SPACES Turning outdoor areas into year-round assets isn’t just about aesthetics—it’s a smart financial move. Historically underused for up to six months of the year, outdoor spaces have the potential to significantly increase turnover and profitability when made winter-ready.

The benefits are clear: more seats mean more happy customers, and that translates directly to higher sales.

However, for many venues, the challenge remains overcoming the unpredictability of British weather. Rain, snow, wind, and freezing temperatures can quickly turn an outdoor space into a no-go zone.

OUTDOOR SOLUTIONS FOR ALL SEASONS The good news? Innovative products and creative design solutions are helping businesses maximize their outdoor potential, no matter the season. By investing in weatherproof infrastructure, venues can offer comfortable, stylish, and functional outdoor experiences even in the depths of winter.

1. Shelter from the Elements • Awnings and Conservatories: Retractable awnings and glass conservatories provide flexible coverage, shielding diners from rain or snow while still offering an outdoor feel.

• Dining Pods and Domes: These fully enclosed, weatherproof structures are increasingly popular, offering a private, cozy environment for diners. Equipped with heating, lighting, and stylish decor, pods create a unique and intimate dining experience.

2. Heating and Comfort • Outdoor Heaters: From infrared lamps to under-table heating, modern outdoor heaters ensure guests stay warm and comfortable even on the coldest nights.

• Weatherproof Furniture: Durable, stylish outdoor furniture can withstand harsh weather while providing a welcoming aesthetic.

3. Smart Technology Enhancements • Contactless Ordering and Payments: With QR codes and tablets integrated into outdoor setups, diners can

By expanding seating capacity, venues can cater to larger crowds during peak seasons like Christmas and New Year’s Eve, capitalizing on increased demand without needing additional indoor space. Beyond immediate profits, well-designed outdoor spaces help build customer loyalty, offering memorable experiences that diners are eager to share online and return to.

MARKETING YOUR OUTDOOR OFFERINGS Creating a standout outdoor space is just the first step—letting your customers know about it is equally important. Social media plays a vital role in showcasing your venue’s winter-ready alfresco options. Encourage diners to share their experiences, tagging your establishment and using seasonal hashtags to keep your business in the social spotlight.

Promotions such as “Winter Alfresco Happy Hours” or “Cozy Pod Packages” can entice customers to try something new. Partnering with local businesses for cross-promotions, such as pairing drinks with outdoor dining experiences, can also help drive traffic.

EMBRACING THE FUTURE OF ALFRESCO DINING As customer preferences evolve, so too must the hospitality industry. Alfresco dining is no longer a seasonal afterthought but a fundamental part of the UK’s hospitality culture. By investing in weatherproof outdoor spaces, businesses can attract customers year-round, enhance their brand, and significantly boost their bottom line.

With the right combination of infrastructure, technology, and creativity, the great outdoors can be just as appealing in December as it is in July. For forward-thinking operators, alfresco dining is more than just an extension of their business—it’s an opportunity to turn dead space into a vibrant, profitable hub of activity.

Domestic & Trade Handmade Garden Furniture From MG Timber The UK outdoor furniture market is heavily influenced by changes in weather conditions, with consumers more likely to purchase picnic benches during periods of good weather. MG Timber specialise in the manufacturing and supply of high-quality wooden picnic tables. Their picnic tables are made from high-grade timber and are designed to withstand the harsh outdoor elements.

Whether you’re a restaurant seeking to enhance the cosy ambiance of your outside space with a high-quality dining set. A hotel wanting to revive your garden with a premium picnic table or a pub landlord aiming to elevate your beer garden with an impressive selection of pub benches and wheelchair accessible picnic tables. MG Timber are the garden furniture suppliers for you.

Crafted from the finest Swedish Redwood, each piece is expertly pressure treated to ensure longevity and protect against the elements. Renowned for their robustness, our treated wooden outdoor furniture is designed to withstand the unpredictable British weather, making them a reliable choice for any catering and licensing industry outdoor space.

For full details about our vast array of top-quality outdoor picnic benches for sale contact us today. We are also offering up to 15% off on commercial orders, please visit our website www.mgtimberproductsltd.co.uk or call us on 01902 953166. See the advert on the front cover.

Café Culture - Pavement Profit Create an Outdoor Space to Envy in 2025 We create appealing and comfortable outdoor seating areas for your clients supplying everything required including:• planters with real or faux plants • cafe banners and restaurant screens • lighting • heating • classic neon signage • parasols installed and repaired • lenticular bladed roofed shelters • tables and chairs Our hardy planters are built to order using rot proof artificial wood planks. This unique material is

not only completely waterproof but is formed from UK factory waste plastics and materials that would otherwise have gone into landfill. They will last you countless years and are a genuine recyled investment.

From our workshops in Kent we deliver UK wide and are happy to visit and survey your site to to discuss your needs and prepare a drawing and quotation outlining what could be done, all within your available budgets.

We firmly believe the better you look on the outside, the more customers will come to the inside so contact us on 01733 559437 or sales@cafeculture.biz

With ‘outdoor rooms’ continuing to be a popular trend in both domestic and hospitality settings, it’s clear that the days when your venue’s outdoor seating could be a bit of an afterthought are long gone.

Here at Trent Furniture we offer a fantastic range of chic outdoor seating durable enough for those who want to brave the cold now and to host al fresco get togethers when the long warm evenings eventually roll around again.

Nothing says beer garden like our Chunky Picnic Table. Chunky by name and chunky by nature, it’s equally at home in a traditional pub garden or a cutting edge restaurant’s outdoor space and is available in three sizes to cater for all your group bookings. For something more lightweight yet still very much built to withstand the Great British weather, look no further than the Alma Aluminium Table. Available as a square, rectangular or poseur table it looks just as good indoors as it does in

your garden. Or if you’re looking for a contemporary table top with a wood finish, the Capra Table looks fantastic in any setting.

Your outdoor chairs need to be strong and stackable, and the Monaco Stacking Chair which is available in a great choice of wicker, wood or aluminium delivers this every time. Not only that, the Monaco Tall Aluminium Bar Stool is the perfect companion to the Alma Aluminium Poseur Table. Alternatively, for a stylish, pared-back look, opt for the monochrome Cannes Outdoor Chair, which is also available as an armchair.

To discover more about our fantastic range of outdoor furniture to take you into 2025 and far beyond, please visit www.trentfurniture.co.uk/products/ all-outdoor-furniture/1#. Alternatively, you can give us a call on 0116 286 4911 or fill in our contact

Issue 249

CLH DIGITAL

Outdoor Spaces H2O The Pool & Spa Company - Making a Splash At H2O The Pool & Spa Company, we are dedicated to providing our clients with the highest quality swimming pool and hot tub solutions.

With many years of experience, we've honed our skills and expertise, allowing us to offer a wide range of services tailored to meet the unique needs of each client. A swimming pool is a luxurious addition to any home, providing a space for relaxation, exercise, and making memories with loved ones. At H2O The Pool & Spa Company, we have over 18 years of experience in swimming pool design and construction, and we understand the importance of creating a space that perfectly fits the needs and preferences of our clients.

We take a hands-on approach to every project, working closely with our clients to guide them through every step of the process, from the initial site survey to the pool project completion. Our team of experts has the knowledge and expertise to advise on all aspects of pool design, construction, and installation, ensuring that our clients get the pool of their

dreams.

From designing and constructing custom indoor and outdoor pools to providing hot tub installations and maintenance, we focus on delivering a smooth and hassle-free experience.

Whether you're seeking a pool renovation or a full redesign, H2O The Pool & Spa Company has the knowledge and expertise to make your vision a reality.

"The H2O The Pool & Spa Company run by Damian is without doubt one of the best introductions to a professional company I've ever received. Nothing is too much trouble; everything is handled in a calm and friendly way that to someone like myself who has never owned a pool before is a god send. If only all service companies could be like this one, then life would be a breeze. Cannot recommend them highly enough "

Design, Build, Refurbishment and Service of Indoor and Outdoor Pools

Eddy Dawson 5***** For further information call 01392 413150, email info@thepoolspa.co.uk or visit www.thepoolandspacompany.co.uk

Café Culture - Pavement Profit We create appealing and comfortable outdoor seating areas for your clients supplying everything required including:• planters with real or faux plants • cafe banners and restaurant screens • lighting • heating • classic neon signage • parasols installed and repaired • lenticular bladed roofed shelters • tables and chairs Our hardy planters are built to order using rot proof artificial wood planks. This unique material is not only completely waterproof but is formed from

UK factory waste plastics and materials that would otherwise have gone into landfill. They will last you countless years and are a genuine recyled investment.

budgets.

From our workshops in Kent we deliver UK wide and are happy to visit and survey your site to to discuss your needs and prepare a drawing and quotation outlining what could be done, all within your available

We firmly believe the better you look on the outside, the more customers will come to the inside so contact us on 01733 559437 or sales@cafeculture.biz

Our commitment is to offer our clients the finest swimming pool and hot tub solutions available.

JUMP IN AND GIVE US A CALL

info@thepoolspa.co.uk | 01392 413150

www.thepoolandspacompany.co.uk

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

47

48

CLH DIGITAL

Issue 249

Inn Express When it comes to drinks wholesale, Inn Express is your ultimate partner. As a familyowned, independent wholesaler, we pride ourselves on being more than just a supplier—we’re your expert in your corner, helping you make the most from your drinks selection.

Having such a diverse customer base from home bars to Michelin stars, we have the right drinks selection for any venue. We offer support in the areas that matter to you, such as menu creation and printing, wine tastings and training, plus hassle-free ordering via our customer team on the phones or using our e-commerce website. Our vast range offers everything from household-name

Catering Equipment Ltd Catering Equipment Ltd are the authorised UK Distributor for the range of Kängabox thermoboxes that keep items Hot or Cold. Kängabox is a revolutionary new high density EPP series of containers in which hot or cold items can be transported with an average temperature loss of less than 1°C plus or minus per hour within a temperature range of -40°C to +120°C. Kängaboxes are available in a range of capacities and attractive colours.

Kängabox are available in eight different designs and four different depths. The various gastronorm, pizza, ice cream and euro norm formats are available.

Our Transport Boxes perfect for keeping food HOT or COLD whether delivering food, running an event or managing extra food production in the Kitchen.

Comprehensive product details can be found on our

Products and Services Improving Customer Service

brands to niche craft and indie products that will set your venue apart. Whether you're looking to elevate your cocktail menu, expand your beer selection, or offer premium wines to impress your guests, we’ve got the goods—and the expertise to match.

Operating across major cities like Birmingham, Bristol, Cardiff, and London and picturesque regions like the Cotswolds and Herefordshire, we’ve built our reputation by delivering tailored solutions to meet your venue's unique needs. Furthermore, as a living wage employer, we’re proud to invest in our team to ensure you receive the highest standard of service.

With Inn Express, it’s not just about stocking shelves; it’s about staying ahead of the competition. Let us help you curate a drinks offering that keeps your customers returning for more.

01789 488008 | hello@inn-express.com See the advert on page 13. website www.kangaboxuk.com.

We are also leading suppliers of European manufactured Stainless Steel items such as Sinks, Gastronorms, Accessories and other products.

In addition Catering Equipment Ltd are also the UK's largest specialist supplier of European manufactured gastronorm containers, ice cream containers, sinks, hand wash and restaurant equipment. See our extensive range of products on our website clickonstore.net.

Catering Equipment Ltd are a family firm that has been trading for almost 30 years.

Our commitment is to our customers you are the most important people in our business.

Our promise is that you can count on Catering Equipment Ltd to help you and that our team will do their utmost to ensure that dealing with us is a pleasant and worthwhile experience. Call the team on 0121 773 2228 now.

See the advert on page 2 for detail of the range.

Sanremo Coffee Machines Sanremo Coffee Machines is an Italian espresso machine and coffee grinder manufacturer that designs and produces professional equipment dedicated to coffee extraction enthusiasts.

Sanremo’s machines are designed and hand-built in Treviso, Italy.

Creating one of the widest ranges of traditional espresso equipment from a single brand in the world. From their entry-level CUBE machines perfect for the home enthusiast or small bar operations to their Café Racer range, the machines are designed to deliver the consistency and quality required for the busiest of speciality coffee outlets.

Design and technology are at the heart of how Sanremo construct machines, giving baristas the controls required and a workspace which enables them to be efficient. Matched with an engineering quality using the best materials available for the task at hand, with a focus on sustainable life-long components and high levels of insulation and thermal stability to increase efficiency and reduce energy consumption and costs.

During 2023 Sanremo Coffee Machines opened its first global Hub in South Kensington, London.

Creating a destination spot for coffee lovers and enthusiasts to create the best coffee possible. It showcases the full range of machines along with hosting events throughout the year to bring the UK and Global coffee community together. The Hub is open to the public and no appointment is required to come and experience all the brand has to offer.

With Sanremo’s unwavering passion and dedication to innovate, 2024 is again set to represent another milestone in its history with the launch of a new machine that completely reimagines what is achievable at an entry-level machine, matched with Sanremo’s distinctive design and customisation options. Called the D8 it will be launched in the UK at the end of April.

If you are interested in finding out more about Sanremo you can visit their website www.sanremouk.com or contact them via phone or email 01364 644445. See the advert on page 11.

Highlight Your Promotions with Majisign’s NEW Wooden A-Board Introducing the latest addition to Majisign’s premium range of display solutions – the Wooden Side-Loading Poster Display A-Board.

Designed specifically with the hospitality sector in mind, this innovative product combines practicality with stunning elegance to elevate your venue’s marketing impact.

Crafted with precision in our Suffolk-based factory, each A-Board is handmade to ensure exceptional quality. The lightweight yet robust design makes it easy to position and reposition as required, offering a perfect balance of portability and durability. Built to last, this ABoard provides excellent value for money.

Available in two popular sizes, our Wooden A-Board caters to diverse display requirements:

- A2 Poster Size: £180 (including VAT and free delivery) - A1 Poster Size: £224.95 (including VAT and free delivery) Both sizes are ideal for showcasing posters, ensuring your promotional messages stay vibrant and professional no matter the weather. Perfect for menus, events, and

special offers, these A-Boards are a must-have for any hospitality venue.

Why not take the stress out of the posters? With our team of professional designers, we can create and print eye catching visuals to elevate your promotions to the next level. We recommend waterproof posters and ours are buy one get on free and start from only £13.60 for A2 size!

At Majisign, we take pride in our craftsmanship. Every A-Board is meticulously created in-house, ensuring a product that’s both functional and stylish. Our Wooden Side-Loading Poster Display A-Board is just one of many styles available.

Explore our full range of A-Boards, signage, wooden display and POS solutions tailored to the hospitality industry.

Upgrade your venue’s signage today with Majisign. Visit www.majisign.co.uk today to discover more about our products and services. See the advert on page 3.

Customer service is the backbone of the hospitality industry. A single interaction can turn a casual visitor into a loyal advocate or a disgruntled customer into a negative review. In today's competitive landscape, delivering exceptional customer service is no longer a luxury but a necessity.

Hospitality should be based on exceeding customer expectations.

The better the operator does to impress, the better its reputation. Offering comprehensive training and the latest technology and products to make their jobs run more smoothly can improve customer service.

UK businesses lose £12 billion* annually due to poor customer service. While getting everything right is not always possible, there are ways to improve how customers see your business.

Leveraging technology will help manage guest information and interactions more efficiently. CardsSafe Ltd.'s technology has been a part of customer service for numerous restaurants, hotels, bars and golf courses for over twenty years. The system protects businesses

by deterring dine and dash and securely protects customers' bank and ID cards while they run a tab.

The bar tab-keeping units signify to the customer that the venue cares about their card security.

If a customer wishes to run a tab and their bank card is slotted in the wallet or stuffed into a till, things don't look good for the business.

The impression of the brand is diminished, resulting in less loyalty and, ultimately, a reluctance for that customer to return. One of CardsSafe's longest-standing customers, the leading global hospitality brand Hilton Hotels, has used their system since 2005. They say, "All our customers are pleased that we look after their cards more securely with CardsSafe." CardsSafe's tab systems are in multiple hotels nationwide.

So, the choice is yours. To exceed customer expectations, ensure your technology benefits your business and reap the benefits of reputation and loyalty.

For more information, please visit www.cardssafe.com Or contact the sales team on 0845 500 1040 *Plus, a sign-up fee of £39.95 (plus VAT) for new customers

Wavey Ice

for adults who seek premium cocktails with maximum convenience, SIPS deliver all the joy of a freshly made drink.

Handcrafted in small batches in Northern Ireland, each pouch is made with fresh, high-quality ingredients and expertly balanced flavours. Whether it’s the velvety smooth Pornstar Martini or the festive warmth of Spiced Cranberry Orange & Vodka, SIPS are crafted to surprise and delight.

With their easy-to-chill, grab-andgo pouches, they’re the ultimate solution for parties, festivals, or simply relaxing at home.

Wavey Ice is about more than just flavour, it’s about creating memorable experiences. The SIPS range perfectly embodies the brand’s ethos of pairing nostalgia with quality.

As the RTD market continues to grow, Wavey Ice stands out by combining craftsmanship with creativity. The SIPS range, with its vibrant flavours and eye-catching design, offers a fresh take on how cocktails should be enjoyed.

Ready to try something different? Explore Wavey Ice’s SIPS range and more at www.waveyice.com and discover why they’re shaking up the cocktail market.

Visit www.waveyice.com

The ready-to-drink (RTD) cocktail category is booming, with consumers increasingly seeking high-quality, convenient beverages that deliver on taste and experience.

SIPS are our way of reinventing cocktail culture. They’re playful, convenient, and packed with the same premium taste you’d expect at your favourite bar. Proudly made in Northern Ireland, Wavey Ice brings a fresh perspective to the RTD market.

The award-winning cocktails are handcrafted in small batches by their team of mixologists. At the heart of the process is a commitment to using real, fresh ingredients and premium spirits to create bar-quality options for consumers.

Wavey Ice is about pushing boundaries and redefining the way we enjoy drinks. Their SIPS range is a grown-up take on the classic pouched drinks of the 00s. Designed

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 con-

tract, 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 11.

HS French Flint Ltd Glass Containers HS French Flint Ltd, also known as ‘The Glass Container Specialists’, are based Central London, near Borough Market, and North Lincolnshire.

They stock all kinds of containers and closures in box and pallet quantities and excel in supplying innovative and decorative jars and bottles to Artisan food and drink producers, Delicatessens and Speciality Food

Producers. Their subsidiary company, Portuguese Cork Supplies, specialises in importing traditional cork closures.

In 2024 HS French Flint Ltd celebrated their bicentennial!! www.hsfrenchflint.co.uk See the advert on page 15 for further information.

Design and Refit New Stock Chair Ranges from ILF With the ongoing success of the ILF Chairs website, 2024 has seen an increase in their STOCK CHAIRS AND BARSTOOLS available in different Faux and Velvet upholstery and selection of frame colours, plus a 10 colour STOCK range of Egger laminated 25mm table tops in a selection of sizes and colour finishes, plus now also a range of STOCK Melamine tops. A full range of table bases in metal and stainless steel are also kept in STOCK. In addition, ILF now have a comprehensive range of STOCK outdoor seating and tables to suit all budgets, plus real wood table tops and real wood table bases for indoor use as well as a NEW full range of veneer back chairs made to order.

More STOCK ranges coming soon please check the website. www.ilfchairs.com/email;terry.kirk@ilfcha

irs.com Their online website offers both indoor and outdoor seating and table solutions.

Divided into Contemporary seating, Upper Class, Lounge Seating, Period Seating, Outdoor seating and tables plus Indoor Dining & Coffee height wood tables, creating a great selection of products to view at your leisure.

Most made to order indoor seating and indoor wooden table bases and tops can be finished to any customer specification. Outdoor items offer a variety of colours within the same product style.

Enquiries can be sent to ILF directly from the website and they will reply within 24 hours. ILF hope you will enjoy the experience of viewing their easy to navigate website and they look forward to helping clients

Need a Quick Washroom Upgrade?

Rearo, a leading UK manufacturer and supplier of laminate surfaces, offers a wide range of high-quality cubicles for most washroom environments. Their products prioritise privacy, durability, and style, catering especially to hospitality and leisure.

Rearo's RapidFit is the perfect solution for fast, easy, and stylish washroom transformations.

Designed to meet tight deadlines, our off-the-shelf RapidFit range offers a variety of toilet cubicles and vanity units.

Rearo is committed to sustainability, sourcing timber from FSC-certified forests and operating closed loop waste management. Their commercial team provides expert support, including site measurements, specifications, and design assistance.

Why Choose RapidFit?

Rearo's cubicles, new for 2025, range from the luxurious timelessness of Triumph, through Elevate’s modern cubicles with both height and privacy, to Enhance, which offers a wide range of décors to suit individual preferences, and Aspire’s made-to-measure cubicles for quick delivery - ideal for budget-conscious projects.

Finally, RapidFit offers off-the-shelf cubicles and IPS for fast and efficient installations.

• Speed: Quick and easy installation with flat-pack cubicles.

• Style: A range of high-quality laminate finishes to suit any aesthetic.

• Accessibility: Colours and textures chosen to comply with The Equality Act. • Durability: Options for both light and heavy-duty use.

Contact your local fitter, joiner, or plumber to request free sample packs and design assistance. Or order your RapidFit washroom directly today. commercial@rearo.co.uk www.rearocommercial.co.uk

Issue 249

CLH DIGITAL

49

50

CLH DIGITAL

Issue 249

Design and Refit

Dynamic Contract Furniture Dynamic Contract Furniture is an international commercial furniture manufacturer and supplier within the workplace and hospitality industry, We offer a bespoke UK manufacturing service from our factory in Nottingham which enables us to meet almost any brief, Additionally, we also have a fantastic network of European factories where we are able to source furniture for specifiers, designers, architects and business owners.

Our office is based in Royal Leamington Spa near Birmingham which means we are centrally located to cover the whole of the UK, we are a unique dedicated team of furniture specialists who have over 40 years combined experience within the contract furniture industry.

Dynamic Contract Furniture has its own large purpose build factory in Nottingham with the capabilities to produce bespoke items of furniture as well as producing some of our standard product ranges, with our in-house polishing, upholstery, and manufacturing departments we can manage the production process from start to finish giving us better control over the quaintly and lead times. It also means we can guarantee a first-class service from the moment you order through to its delivery and installation.

We specialise in the supply of contemporary contract furniture for hotels, bars, offices, cruise liners, cafes, clubs, and restaurants.

If you’re working on a project and require our help, please don’t hesitate to call the office and speak to one of the team on 01926 942142 or email us on info@dynamiccontractfurniture.co.uk

Ted Todd Floor Enhances Award-Winning Restaurant When Tom Barnes, a celebrated chef and former Simon Rogan alumnus embarked on the journey to open his debut solo restaurant, Skof, his goal was to create an unpretentious yet ambitious dining experience, showcasing dishes that are deceptively simple yet brimming with technique and flavour.

The aim was to transform an industrial space into a restaurant that pays homage to its historical context while offering a unique dining experience characterised by humble simplicity and a warm atmosphere.

The Grade II listed Edwardian Baroque Hanover building, situated in the heart of the £800m NOMA scheme in Manchester, was selected as the perfect location.

Interior designers, Blacksheep, specified Ted Todd’s Bembridge floor due to its midbrown rustic appeal and deep textures, which perfectly embody the authentic character of time-worn floors. Planed and distressed, and featuring broken edges that give it a reclaimed look full of personality, Bembridge is crafted from 20mm nature-grade European oak and offers a

Save Big On Trent Furniture’s Most Popular Chairs If new chairs are on the shopping list for your venue in 2025, then now is the perfect time to take advantage of the fantastic savings available on some of Trent Furniture’s most popular seating.

Currently available with between 10% and 16% off with prices starting at just £41.90, the stylish and hardwearing Sorrento Chair is a must in any restaurant setting. You can choose between easy-to-maintain faux leather or a range of chic fabric finishes to complement either contemporary or traditional style tables.

Available in a dark oak, light oak or walnut finish, the versatile Boston Side Chair has 10% off at the moment, with a 15% discount available on the upholstered version, meaning this attractive addition to any venue can be yours from £48.40. This strong chair is built for extra durability with a

durable 6mm wear layer – perfect for high-traffic spaces.

The nature-grade Oak showcases a broad range of natural characteristics, including knots, sap, and colour variation, enhancing its rustic appeal. Finished with burnished hard wax oil, this floor provides a durable, natural finish that not only offers maximum protection but also combines the charm of carefully restored original features with a refined, modern edge, making it an ideal choice for the Skof project.

In addition, the versatility of the Herringbone design allowed the designers to lay the floor in a block basket wave pattern, adding another layer of carefully chosen detail to the fabric of the design.

Skof has quickly gained popularity since its opening in June 2024, with bookings filled up until October and recently won the ‘One to Watch’ award at the 2024 National Restaurant Awards.

See the advert on this page for further information. steam bending technique to construct the bag legs and back rest using just one piece of timber.

Where lightweight, stackable flexibility is required, you can’t beat the bestselling Bella Chair. Currently available with a fantastic 20% off, you can choose between 10 eye catching colour finishes to add a contemporary take on 19th century French bistro style to your space, for only £29.50 for a limited time. If you’re searching for a wooden stackable chair at a great price, look no further than the York Crossback Stacking Chair, which is now available in a choice of four finishes for £39.90, again representing a saving of 20%.

To find out more about these chairs and other great furniture we currently have available with fantastic discounts, please call us on 01162 864911 or fill in our at www.trentfurniture.co.uk/contact-us

Hotel and Restaurant Furniture Premium contract furniture supplier and manufacturer of bespoke contract furniture, including chairs, sofas, tables, headboards, case goods and banquette seating.

Vist our website for our full range of furniture.

Chairs

Taurus Side Chair

Carmel Side Chair

Bizu Side Chair

Monika Side Chair

Camille 985 Side Chair

Stiel Side Chair

Sofia Side Chair

Victor XL Lazy Armchair

Runo Armchair

Soft Armchair

Annie Armchair

Serena Cane Armchair

Nuta Light Armchair

Armchairs

Takumi Armchair

Lounge Chairs

Ben Lounge Chair

Mine Lounge Chair

Samara Lounge Chair

Dione Lite Lounge Chair

Grado Lounge Chair

Dover Lounge

Stools

Robust Barstool

Temple Swivel

Sinatra Cane

Manaus M Barstool

Candy Barstool

Grace Barstool

Ginger Barstool

Tables

Ring Dining Table

Louise Dining Table

Contact us today

Alvor Square Table

01926 942 142

Plisse Dining Table

Orlando Dining Table

Duplex Table Base

www.dynamiccontractfurniture.co.uk info@dynamiccontractfurniture.co.uk

52

CLH DIGITAL

Issue 249

Design and Refit Saniflo Sanicom Helps Launch Iconic Bar in Canary Wharf A Saniflo Sanicom 1 single-pump unit and a Saniflo Sanicom 2 twin-pump unit have helped transform a seemingly insurmountable design challenge into the Oasis Bar & Terrace—a groundbreaking venue redefining Canary Wharf’s hospitality landscape. The bar features a striking glass and wood construction, two bespoke staircases linking the bar with a terrace boasting a stunning open-air space and panoramic views of London’s skyline. Conventional drainage solutions were out of the question because it is directly above the London Underground infrastructure and within a strictly enforced "no dig" zone.

the external customer WCs. A Sanicom 1 – with a single pump – is installed in the upstairs bar, with the waste falling and ultimately being plumbed into the same pipework as the larger unit.

Petr Ivanisevic is Operations Director of the Oasis Bar & Terrace and is very happy with the pumps, which have worked flawlessly since installation. He says: “Gravity drainage wasn’t an option for the bar because we are directly above the London underground and shops, so civil work was impossible. The Canary Wharf Group also has a ‘no dig’ policy in this area, so we would always need a pumped solution. The plumbers on the job had previously used Saniflo and put in a call to the technical team, which proved really useful in getting the right products for the job.”

Following a visit to the site to establish the ideal solution to the operational needs of the new bar, Saniflo’s technical team recommended two advanced Sanicom pumping systems. In the downstairs bar - the longest in Canary Wharf at 17m – a powerful Sanicom 2 has twin pumps which can handle the large volume of water but also ensures continuity of service in the event of a failure. Whilst the pumps work alternately for even wear and tear, a single pump can also assume the work of the other if one stops working. The waste pipes run from the Sanicom underneath the floor and outside to the drains within

Protect Your Interiors with Yeoman Shield In the bustling world of hospitality, safeguarding your interiors is essential. Yeoman Shield offers a comprehensive range of wall and door protection solutions specifically designed to meet the demands of high-traffic environments. Our products include robust wall protection systems, durable door protection, corner guards, and handrails, all crafted to shield your surfaces from wear and tear while enhancing the overall aesthetic of your spaces.

Protecting not just guest-facing areas but also backof-house zones is crucial for maintaining operational efficiency and safety. Our solutions are perfect for kitchens, storage areas, corridors and anywhere heavy equipment and high activity levels can lead to damage. By investing in our protective solutions, you

Amanda Mills, Marketing Manager at Saniflo UK, adds: “Our mission is to transform constraints into opportunities for innovation. The Oasis Bar & Terrace is a testament to how our solutions can turn ambitious designs into reality.”

For further information on Saniflo visit www.saniflo.co.uk can significantly reduce maintenance costs and prolong the lifespan of your interiors, ensuring a welcoming atmosphere for guests while keeping staff areas functional and safe.

Yeoman Shield also specialises in Fire Door Services, helping you maintain essential safety standards throughout your premises. Offering fire door Installation, Maintenance, Inspections, and Fire Rated Door Protection Solutions which have been engineered to preserve structural integrity while meeting rigorous industry regulations. These not only enhance safety but also add value to your property by ensuring compliance with the highest safety benchmarks.

Our dedication to quality and innovation sets us apart, giving you peace of mind that your spaces are well-protected. Designed with user-friendly features, our products seamlessly integrate into any decor, enhancing both functionality and style.

Don’t compromise on safety or aesthetics—choose Yeoman Shield for superior protection solutions tailored for the hospitality sector. Visit our website today to explore our full range of products and services or request a free consultation to discuss your specific needs at www.yeomanshield.com. Protect your investment and create a safer, more inviting environment with Yeoman Shield. Email: info@yeomanshield.com

MST Auctioneers Ltd

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.

MST AUCTIONEERS Ltd specialise in handling & auctioning a wide variety of goods.

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 act for Insolvency Practitioners, Receivers, Bailiffs and Solicitors as well as large PLCs.

We also hold regular Auctions ”On Site” and "On Line" Visit www.mstauctioneers.co.uk for further information.

54

CLH DIGITAL

Issue 249

Design and Refit A Perfect Fit For A Modern Glass Lift: Combining Accessibility With Historical Elegance with the early 20th-century aesthetic of the building.

The project’s vision was to blend the 1912 style with contemporary elements, which also resulted in Ken Biggs Contractors reconstructing the entire Creamery.

Stannah Lifts collaborated with architects to incorporate the new lift into the design of the re-imagined Creamery. The project commenced with the installation of vertical rail guides to keep the lift aligned within the elevator shaft, followed by the mechanical first fix in 2023 and the completion of the mechanical package. Shortly after, works commenced on the glass lift shaft and car.

The reimagined Creamery building at the heart of Castle Cary railway station now boasts a striking, allglass passenger lift from Stannah. This modern addition combines style with accessibility, offering a transparent and elegant way to visit the trackside restaurant and working creamery.

This historic structure, which has been a part of the area since 1912, recently underwent an extensive renovation to enhance the safety, stability and user experience. The Creamery is renowned for its tower, ‘La Belle Epoque’, which still stands tall today as a symbol of industrial innovation and artistic flair.

Working with architects Stonewood Design, and Ken Biggs Contractors, Stannah Lifts worked to deliver a lift that was both modern and harmoniously integrated

One particular challenge was aligning with the client’s design vision while maintaining the lift's structural integrity for safe and efficient operation. As a result, the design and concept of the lift evolved during the project to better address customer needs and project requirements.

Precision was crucial as several design elements, including lighting and fitting locations, were adapted throughout the project. Stannah Lifts collaborated closely with the client to balance their needs with practical and mechanical feasibility, such as incorporating shaft lights underneath the lift structure for a minimalistic look, creating an illuminated effect.

travels 3.6 metres to provide step-free access from The Creamery restaurant to the train station’s platform.

A unique aspect of the lift is the placement of the keyhole for manually operating the car and landing doors. Traditionally mounted at the top of the landing doors, Stannah positioned the keyhole at the bottom to align with the minimalist design, effectively concealing the system.

To address signal issues within the shaft, a GSM package was installed with an antenna mounted on the structure ensuring reliable signal reception. The bespoke lift adheres to all open protocol requirements, allowing for independent maintenance and repair, and is fully DDA compliant, ensuring accessible features like illuminated push buttons are positioned at a height accessible to wheelchair users.

The lift shaft and car featured bespoke glass sourced from Gemtec, a specialist German company. Stannah Lifts facilitated a 24-hour visit to Germany for Ken Biggs Contractors and Stonewood Design, allowing them to review the glass and how it would integrate with the lift design before shipping it to the UK, which minimised the need for additional modifications.

At the customer's request, the lift’s structure wasn’t initially anchored to the brickwork, resulting in a requirement to monitor structural movement. Stannah conducted wind load calculations, revealing potential issues during gale-force winds. To ensure the safety of passengers, Stannah proposed securing the lift to the brickwork.

To ensure the glass was installed without any issues, Gemtec provided helpful support throughout this stage. Meanwhile, Stannah Lifts supplied and fitted custom trims and a glass panel to fill the gap adjacent to the glass car doors.

The custom-designed passenger lift features a minimalist approach with discrete fixings and fixtures. It seamlessly integrates handrails through the glass without additional supports or corner trims. This 8-person all-glass lift allows natural light to illuminate the interior, offering passengers views of the Creamery as they travel to the first floor.

Ben Harding, Bristol Branch Manager at Stannah Lift Services, said: "We’re proud to have worked on this unique project. It hasn’t come without its challenges but we can proudly say this bespoke glass lift embodies our client’s minimalist vision while offering a safe and accessible alternative to reaching the train platform. It seamlessly blends modern design with functionality while offering an unobstructed view of the Creamery as passengers ascend."

The hydraulic passenger lift serves two floors and

www.stannahlifts.co.uk

A CTV mechanical lift car package was fitted as part of the overall lift components and snagging works meant full lift completion in April 2024.

All Stannah lifts are certified according to the Lifts Regulations 2016 (2016 No. 1093).

Need to Increase Footfall? Our Custom Made Quality Furniture Could Help!

Have you recently taken over premises, just fancy a change or need to replace your tired old fixed seating and fixtures? At Drakes, we can help you realise your dreams with our bespoke furniture design service. Every week we build new tailor-made furniture up and down the UK, working with owners to come up with design concepts for fixed seating, booths and even bars and fixtures. We can take ideas from you, or your interior designer, or we can design something ourselves, all done efficiently, with professional quality and on time within budget.

ture and fixtures for decades. We employ over 15 joiners, upholsterers, polishers and designers who are capable of installing fixed seating and bespoke joinery, new bars and full refurbishments, or simply making stools for the front of the bar, or providing quality tables that last. Our dedicated team are either time-served officially trained craftsmen or externally based professionals.

Our service provides a unique opportunity to make your establishment stand out from others and add additional comfort for your customers.

Got you interested? We are available for a chat Monday – Thursday: 9.00 am > 4.00 pm and Friday: 9.00 am > 12.00 pm on 01422 839 690. If you prefer, email us at sales@askdrake.com, and of course please visit our website www.askdrake.com to see some of our range and past work. We are also available on Facebook and Instagram, just search for Drakes Bar Furniture and give us a follow!

ABOUT DRAKES BAR FURNITURE We have been providing bars, pubs, restaurants, cafes, clubs, and hotels with high-quality furni-

FREE QUOTE AND PROFESSIONAL ADVICE

Issue 249

CLH DIGITAL

55

Design and Refit It’s The Small Touches That Make A Big Difference: British Luxury Lampshades So much effort goes into making guest experiences special and memorable in the UK’s 10,000 or so hotels. It could be down to the softness of the bed or the tartness of the lemon dessert ...it all takes professional care and attention from all the skilled staff working their magic day in day out.

Here at Tringhams we believe that the ambience of the rooms in a hotel have a massive impact on the positive experience of guests that stay there -the warmth of the lighting and the quality of the lampshades is where we specialise in making a real difference to guest experiences.

These are areas that are so often overlooked or seen as less important than other higher profile areas of the hotel.

Our consumer research tells us that guests love to relax in quintessentially British décor...in surroundings that they aspire to have in their own homes.

It also tells us that housekeepers and hotel proprietors struggle with finding the time to look at the smaller touches that make up a stunning hotel room-that’s why we have created the Tringhams’ Lampshade Fitting Guide to make the process as stress- free as possible for our customers.

At Tringhams we have been supplying handcrafted luxury lampshades from our familyowned business in London since

1986.

We are proud to have supplied many of the most beautiful houses, hotels ,castles and palaces in the UK but it’s helping the Independent Hotel sector transform their special spaces into stunning rooms that is our true forte.

If you want to order new luxury lampshades or replace or restore existing one’s please see the advert on this page for details.

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 establishments like to give themselves a fresh new look. That's why not only do we supply contract furniture, but when it's time for your establishment to go through a

refurbishment we also offer a complete clearance service. We'll organise everything from a suitable time and date, professional clearance staff to remove contract furniture whether fitted or unfitted. Along with our sister company Caterfair who provides commercial catering equipment for your kitchens we are the ideal people to speak to when you are looking to refurbish.

Please quote CLH 260 when responding

01733 310115 sales@mayfairfurniture.co.uk www.mayfairfurniture.co.uk

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

56

CLH DIGITAL

Issue 249

Design and Refit Elevate Your Venue with Cult Trade’s Stylish Furniture For bars and pubs, creating an inviting, functional space is essential to keep customers returning. Whether you’re refreshing your current look or furnishing a new venue, Cult Trade offers a perfect blend of style, practicality, and affordability, designed with commercial spaces in mind.

More than just a furniture supplier, Cult Trade is your partner in elevating your venue into a standout destination.

Their trend-focused designs ensure your space stays fresh, while their commitment to sustainability lets you make a responsible, eco-friendly choice.

Cult Trade provides an extensive range of high-quality furniture, from sophisticated bar tables in marble, terrazzo, laminate, and solid wood to versatile stackable bar stools and comfortable carver chairs. These pieces are built to withstand the demands of high-traffic environments, offering durability and comfort for your guests.

Regent Chairs Regent Chairs is an established business that offers Restaurant Chairs or Pub and Bar Furniture.

Our business has operated for many years, and has become one of the largest independent importers and wholesalers of furniture in the UK, supplying to the trade.

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

Our website offers a wide range of furniture products, including restaurant chairs, leather restau-

To enhance the atmosphere, Cult Trade’s range of statement lighting creates the perfect ambiance, setting the mood for any event—whether it’s a quiet dinner or a packed party.

hassle-free.

Maximise your investment with Cult Trade’s trade membership, offering exclusive discounts, fast shipping, and high stock availability. With personalised support from dedicated trade managers, selecting and purchasing furniture is easy and

Whether you’re looking to refresh your interior or furnish your entire venue, Cult Trade has everything you need to create a stylish, functional space that will leave a lasting impression on your guests.

Get in touch with Cult Trade today: Email: trade@cultfurniture.com Phone: 0208 185 6962 Website: www.cultfurniture.com/trade

rant chairs, banqueting chairs, restaurant leather sofas, outdoor furniture, and more.

We pride ourselves on providing excellent quality and value for money while ensuring that quality is paramount. Customers can easily browse and purchase furniture items with short lead times and delivery options.

Regent Chairs has a strong reputation for offering ranges of fantastic quality furniture at competitive prices. This reputation is a testament to the value and trust that customers place in your brand and the products you offer.

See the advert below for the latest offers.

Issue 249

CLH DIGITAL

57

Property and Professional Public Houses And Their Marketing Periods

By James Doherty, Principal Planner, Boyer (part of Leaders Romans Group) - www.boyerplanning.co.uk Without needing to remind everyone of the importance of pubs and, as the London Plan puts it, the “unique and intrinsic” part they play in British culture, there can be no debate that more and more pubs are shutting down and, in many cases, lying vacant for a significant period of time. Therefore, the question is what to do with these vacant and in many cases, attractive buildings rather than allow them to become dilapidated and fall into states of disrepair?

Whilst some enthusiasts would want to see all vacant pubs restored to their former glory, the chances of pubs which have been vacant for a considerable amount of time reopening as pubs are slim at best. So, what is the best use for these buildings that used to be former hubs of the community? The first answer for many would likely be new houses (for which we all know there is an acute and pressing need) but another use, which in many respects gives a nod to the former pub use, would be as community facilities.

Whilst all Local Plan policies have slightly different nuances, at the heart of the majority is the same aim, to protect pubs. This is all well and good for pubs that are still in use but not ideal for those which have not poured a pint for, in some cases, 10 years and in real terms, cannot be deemed to be considered a pub.

Although the conversion of these “pubs” is by no means impossible (and there are numerous examples of successful conversions), it is fair to say that the process is not the easiest and certainly not the quickest. One thing

that virtually all local authorities will require robust marketing evidence to demonstrate that there is no demand for pubs and, often, that the conversion would not lead to an overall shortfall of provision within a certain catchment area.

It is often marketing evidence, and in particular, the length of the marketing period, which is the most frustrating part of the process. Whilst not a universal threshold, many local authorities require two years’ marketing evidence to demonstrate that there is no demand for continued pub use. For a pub which has not been open for 10 years seems somewhat extreme.

Nevertheless, it is a policy consideration which will need to be satisfied.

Keeping in mind that no one wants to have to wait for two years to actually make a planning application (let alone how long it could then take to get a decision), the question is, is there any way to shorten this marketing period?

In the first instance, we would always suggest that a marketing exercise is undertaken as soon as possible as it is essential we can demonstrate to the Council that the site is being actively marketed by a suitable agent. This should make negotiation with the Council slightly easier.

Another tactic we have used in the past is to look to see if the site has any unique or mitigating circumstances which mean that it lying vacant for a further two years could have severe detrimental impacts. Given the grandeur of old and traditional pubs, many are, understandably, listed.

Therefore, could a heritage argument be made that by putting this building back into use as soon as possible will ensure its long-term protection and retention? Would the benefit of preserving a building of historical interest outweigh any concerns regarding a full two year marketing period?

In terms of planning benefit, there is of course that the provision of hous-

Why Use a Specialist Hospitality Consultant?

Answer: because we can help your business to succeed.

With over 30 years of industry experience in the Hospitality sector, The Bowden Group’s Managing Consultant David Hunter will work with you to address the following elements: Profitability, Operational Strategy, Staff Management, Marketing and The Future of your business.

PROFITABILITY & OPERATIONS Our experts will analyse your entire operation and also its key operating figures if they are available. We then help you to identify strategies to manage costs and overheads associated with the core Profitability of running a Hospitality business.

The largest overhead, even higher than Cost of Sales, is the Labour cost, so, with detailed analysis of your wages and being able to understand ‘’the way your business actually works’’ we can ensure that you are max-

ing should be considered a key benefit, but this is an argument that virtually any application which proposes residential development can make. Whilst provision of housing is undeniably a benefit, it is unlikely to be found unique by either the Council or an Inspector and to warrant a departure from policy. Therefore, whilst there is no harm reminding the Council of the benefit that more housing will bring, this argument shouldn’t be seen as a “silver bullet” to justify a shorter marketing period.

An interesting example is when a community use is being proposed.

Traditionally pubs have always been considered as a place for people to meet and socialise. A place for people to meet and socialise can still be considered to be fulfilling that role as a community hub, just without the sale of alcohol. Therefore, if you are replacing one community use with another, do you still need to adhere to a two year marketing campaign? A lot of this is likely to depend on the wording of the policy and if it specifically relates to the protection of pubs or to the protection of community facilities. If the policy relates to “public houses” then this becomes more of an issue due to a change of use between planning use classes which, undoubtedly will require more marketing evidence.

Whilst there is no “magic wand” to make the marketing requirement go away or the period reduce, there may be examples where at least a reduced marketing period may be deemed as acceptable by the Council.

The key to this will be being able to highlight to the Council the unique nature of the site, such as it being listed, and the importance of it being occupied in order to ensure and preserve its historical significance.

Ultimately what is needed is a clear dialogue and understanding between the applicant team and the Council and for both parties to take a proactive and pragmatic approach. It is important that applicants realise that, whilst frustrating, these policies are there for a reason and must be satisfied in some way even if the entire length of the marketing period is not met. At the end of the day, it is fair to say that no one wants to see these impressive buildings lying dormant and dilapidated and would much rather see them put back into an active use and we must work together to achieve this.

imising the labour usage in your business.

Budgeting, Forecasting, Menu Management, Stock Controls, Purchasing, and controlling Variable Costs are just a few of the other areas that David Hunter, your Restaurant Consultant, will work on with you, and improve with you.

MANAGING PEOPLE Managing people brings with it a whole set of new skills that are now needed more than ever. From ‘’Managing the Managers’’ through to Service and Kitchen staff, your team needs careful and skilful Management, Motivation, guidance and Development.

MARKETING We will help you build a workable, planned Marketing Strategy. From Digital Marketing, such as Social Media marketing, Websites, eMail Marketing and online advertising, to print design, Promotions and offline advertising, your Hospitality business should be constantly working on ‘’ all things Marketing’’.

If your business is actually struggling, or if you just feel that it could be doing some things better, give David Hunter a quick call on 07831 407984 to arrange a ‘’Free of Charge’’ initial consultation (please quote CLH Offer), when David will discuss with you what could be achieved if you ask us to work with you.

THE WEST COUNTRY SPECIALISTS

D!

TOTNES, DEVON

TEIGNMOUTH, DEVON

• Rare Opportunity to Buy a Charming Grade II Listed Freehold Pub • Character Wet Led Pub with Traditional Bar • 2 Bed Owners Accommodation & Pretty Beer Garden with Sunny Aspect • Option to Purchase Additional Parking Space • Successful & Profitable Business Which Would Suit an Owner Occupier Couple

PRICE: £450,000

FREEHOLD

REF: 5028

• Established Cafe Located in the Sought After Town of Teignmouth • Offering a Variety of Coffee Beans & Strength to Drink in or Purchase • Straightforward Menu with a Selection of Hot & Cold Beverages • Sociable Opening Hours with Potential to Extend • Subtle Interior Décor with Seating for 40, Outside Seating for 4

PRICE: £65,000

SOUTH HAMS, DEVON

LEASEHOLD

REF: 5049

• Iconic Building Housing Popular Café • Busy Central Location Amongst a Variety of Traders • Ground Floor Seating for 36, First Floor Function Room • Commercial Kitchen & Outside Seating for 6 • Operating Daytimes Only with Potential to Extend into Evenings

PRICE: £47,500

TOTNES, DEVON

FREEHOLD

REF: 4320

PRICE: £15,000

REF: 4939

MILL HOUSE HOTEL TINTAGEL, CORNWALL

!

DARTMOOR DINER PLYMOUTH, DEVON

!

D OL

!

D OL

S

D OL

S

LEASEHOLD

REF: 4035

POSTBRIDGE STORES DARTMOOR, DEVON

D!

S

• Licenced Café/Bistro Close to Town, Major Hotels & Marina • Stylishly Decorated with Internal Seating for Circa 45 • Benefitting from Outside Seating for 6 • Well Equipped Commercial Kitchen • Huge Potential to Expand on Current Trade

PRICE: £65,000

LEASEHOLD

REF: 3853

STAGS HEAD YARLINGTON, SOMERSET

CORNISH ARMS PENDOGGETT, CORNWALL

JUST A FEW OF THE BUSINESSES SOLD BY STONESMITH IN 2024.

L SO

TORQUAY, DEVON

• Stunning Town Centre Period Property & Highly Successful Business • 8 Superior Letting Rooms with Character Cafe Trading Area & Function Room • Large Residents Lounge/ Breakfast Room & Alfresco Covered Seating Area • Well Established ‘Chamaeleon’ Business with Great Potential to Grow Trade • Genuine Retirement Sale

FREEHOLD

THE BELL INN ILMINSTER, SOMERSET

S

REF: 4898

• Licenced Takeaway & Restaurant Overlooking Historic Brixham Harbour • Offering a Range of Breakfasts, Burgers, Sharing Plates & Desserts • Fabulous Harbourside Seating for 30, Internal Seating for 28 • Commercial Kitchen, Turnkey Operation • Huge Potential to Expand Current Trade

SOUTH BRENT, DEVON

PRICE: £575,000

LEASEHOLD

!

D OL

L SO

BRIXHAM, DEVON

• Historic Building, Sympathetically Converted to Create a Versatile Property • Very Well Established B&B/ Hotel with Significant Net Profit • 10 Superior En-Suite Letting Bedrooms, all Individually Designed/Decorated • Breakfast Room & Conservatory, Fully Equipped Kitchen & Guest Car Park • Newly Renovated, SelfContained & Separate Bespoke Owner’s Cottage

PRICE: £1,400,000

REF: 4520

NEWTON ABBOT, DEVON

• Well known Hospitality Business in Popular Coastal Town • First Time on the Market for Over 30 Years • Stunning Building in Central Location • Inside/Outside Trading Areas and Letting Accommodation • Very Strong Business with Significant Turnover and Profit

PRICE: £250,000

LEASEHOLD

D!

L SO

PRESS HOUSE CAFE EXETER, DEVON

THINKING OF SELLING YOUR BUSINESS, CALL US FOR A FREE APPRAISAL.

THINKING OF SELLING? CALL FOR A FREE VALUATION

D!

L SO

BOATYARD BAKERY & CAFE EXETER, DEVON

01392

www.stonesmith.co.uk