CLH Digital Issue #279

Editor's Viewpoint

Welcome to the latest issue of CLH Digital

EDITOR Peter Adams

FIDDLING WHILE THE SECTOR BURNS

The numbers don't lie, and they paint a devastating picture of an industry in free fall. This week's revelation that hospitality accounts for over half (53%) of all UK job losses since Chancellor Rachel Reeves' autumn budget is nothing short of catastrophic.

When we reported earlier this month that two venues are closing per day, many hoped these were isolated incidents. The brutal reality is far worse.

The sector now stands 14.2% smaller than at the start of COVID-19 – that other unmitigated disaster – with over 16,000 net closures in just five years.

At 98,746 sites as of June's end, we're witnessing the systematic dismantling of Britain's hospitality landscape, and all roads lead directly to Westminster.

The government’s tax raid on employers has created a perfect storm of financial pressures that's pushing restaurants and pubs into what can only be described as 'survival mode'.

Higher National Insurance contributions, punitive business rates, and wage increases have combined to create an impossible operating environment. While we understand the government's need for revenue, the execution has been woefully tone-deaf to the realities facing our sector.

Perhaps most concerning is how this financial pressure is manifesting in customer-facing practices that threaten to undermine the very foundation of hospitality: trust.

Recent industry data reveals that 16% of restaurant operators now add surcharges to customer bills, with service fees appearing in 3.7% of all transactions – more than double the rate from two years ago.

This fee proliferation has reached crisis proportions. Half of all customers report being less likely to return after encountering undisclosed charges, while social media transforms individual frustrations into viral campaigns that can destroy venue reputations within hours.

When operators are forced to squeeze customers through stealth charges just to survive, we're witnessing the death of the transparent, welcoming hospitality experience that built this industry.

The public, already grappling with their own cost-of-living pressures, are understandably losing patience with what they perceive as sharp practice.

But these aren't greedy operators exploiting customers – these are desperate businesses trying to stay afloat in an increasingly hostile economic environment created by shortsighted government policy.

The solution is staring the Treasury in the face: a bold VAT reduction for the hospitality sector. Such a move would achieve multiple objectives simultaneously – reducing operational costs for venues, eliminating the need for hidden charges, and providing a muchneeded PR boost for what polling suggests is one of the most unpopular governments in memory.

A two-year VAT reduction would invigorate the sector, restore customer confidence, and demonstrate that the government finally understands the critical role hospitality plays in Britain's economic and social fabric.

It would cost the Treasury far less than the current policy of managed decline, which destroys jobs, reduces tax receipts, and devastates communities across the nation.

We're not immune to these pressures ourselves. The Chancellor's disastrous budget is decimating not just hospitality but the publishing sector that serves it.

Every week we report on closures, job losses, and businesses struggling to survive, yet the government appears oblivious to the interconnected nature of these industries and their importance to Britain's economic ecosystem.

Chancellor Reeves and her team need to understand that their policies aren't just statistics on a Treasury spreadsheet – they represent real jobs, real communities, and real livelihoods being destroyed.

The title of this piece couldn't be more apt: while our Chancellor fiddles with ideologically driven tax policies, the hospitality sector burns around her.

The hospitality industry has always been resilient, weathering everything from foot-andmouth disease to financial crises to global pandemics. But it cannot survive a government that seems determined to tax it out of existence while ignoring the simple, proven solutions that could turn this crisis around.

The time for half-measures and consultation papers has passed. We need action, and we need it now. Before there's nothing left to save.

What are your thoughts on the government's approach to hospitality taxation?

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Hospitality’s “Staggering” Job Losses

...Accounting for 53% of All Job Losses Since Budget

(CONTINUED FROM FRONT COVER)

This new analysis is a further illustration of the regressive nature of changes to employer National Insurance Contributions, in particular the lowering of the threshold. These changes have directly hit part-time and flexible jobs.

UKHospitality is calling for urgent action at the Budget this autumn. The Government needs to lower business rates, fix NICs and cut VAT to stop hospitality businesses being taxed out and to reverse the damage done by increased taxes.

“Staggering Job Losses”

Kate Nicholls, Chair of UKHospitality said: “The number of job losses suffered in hospitality since the Budget is staggering.”

“More than half of all job losses since October occurring in hospitality is further evidence that our sector has been by far the hardest hit by the Government’s regressive tax increases.

“The sheer scale of costs being placed upon hospitality has forced businesses to take agonisingly tough decisions to cut jobs – with part-time and flexible roles often those most at risk.

“At a time when the country needs jobs, the Government should be encouraging hospitality to grow and create jobs, not tax them out of existence.

“The Government needs to recognise the devastating impact of its tax increases on working people and communities across the country. It should take action at the Budget to reverse this damage by lowering business rates, fixing NICs and cutting VAT.”

VITAL TO COMMUNITIES

A spokesperson for the Treasury said: "Pubs, cafes and restaurants are vital to local communities, that's why we're cutting the cost of licensing, helping more pubs, cafes and restaurants offer pavement drinks and al fresco dining, and extending business rates relief for these businesses – on top of cutting alcohol duty on draught pints and capping corporation tax."

LETTER TO CHANCELLOR

In its last set of jobs data, looking at the period between May and July, the ONS said job openings had continued to fall, with fewer people on the payroll.

"The number of employees on payroll has now fallen in 10 of the last 12 months, with these falls concentrated in hospitality and retail, said Liz McKeown, director of economic statistics at the ONS.

Job openings fell by 5.8% to 718,000 between May and July across nearly all industries.

The ONS said there was evidence that some firms may not be recruiting new workers or replacing people

who have left.

Last week, some of the county’s biggest chains signed a letter to the Chancellor sent by trade body British Retail Consortium.

Major British retailers, including Tesco, Sainsbury’s and Boots have issued a warning to Rachel Reeves that raising taxes in the autumn budget could contradict her plans to improve UK living standards.

BREAKING MANIFESTO

It warns that further tax rises on businesses could result in the Labour Government breaking its manifesto pledge to provide “high living standards”.

“Labour’s manifesto made a clear and welcome promise to deliver good jobs and higher living standards but if future policy decisions lead to rising prices and fewer jobs, then those commitments are at risk,” the letter reads.

The UK’s hospitality and retail sector need fiscal support from the Government in the Autumn Budget, say leading audit, tax and business advisory firm, Blick Rothenberg.

With another autumn budget looming the chancellor has been warned that the hospitality and retail sector need fiscal support if they are to survive.

HEAVY BURDEN

Darsh Shah, a Partner audit, tax and business advisory firm, Blick Rothenberg said: “The UK’s hospitality and retail sector are struggling with higher running costs due to Government policy. To help them survive, the Chancellor, Rachel Reeves, needs to ease their financial pressures in the Autumn Budget.”

He added: “The increase in employers National Insurance Contributions (NIC) has been a heavy burden for the sector to bear. Rachel Reeves could lower employer NIC to 10% temporarily to give retail and hospitality businesses some breathing room.”

Darsh said: “The Chancellor should consider increasing the government funded business rate relief of 40% available on each property to 60% for the rest of 2025/26. Business rate is a tax paid on property businesses occupy. The cash cap limit of £110,000 per business needs to increase as well, at least by inflation.”

CUT HOSPITALITY VAT

Echoing UKHospitality’s call for a VAT reduction Dash said: “Additionally, Rachel Reeves could lower Value Added Tax (VAT) to 12.5% – 15% in hospitality so that prices are kept lower, which would boost demand and therefore increase their overall revenue.”

And added: “The Chancellor could increase pavement licences to all areas in UK and ensure all local councils have the same system and requirements to grant these. Currently the system and requirements vary between constituencies which creates an extra administration burden for businesses who operate in multiple areas.”

Serving Resilience: Funding The Future Of Hospitality

By Morgan Keating, Relationship Manager, Hospitality at Allica Bank

(https://www.allica.bank/)

TESTING RESILIENCE

Pubs, restaurants, and hotels are the heart of our communities. From meeting friends, celebrating loved ones and cementing business relationships, they are woven into the fabric of people’s lives.

Their ability to adapt to change has long been one of their defining strengths, but recently, the resilience of this sector has been tested. Even coming off the back of covid, the last two years have served some of the hardest challenges hospitality has faced in a long time.

Since the beginning of 2023, more than 100,000 jobs have disappeared from the sector, and in the last quarter of 2024, almost 350 restaurants closed their doors.

Together, those losses represented a 2.3% reduction in trading venues across the UK, and with operating costs still rising, forecasts suggest as many as 3,000 further closures could follow before the end of 2025.

Behind each of those statistics is a team of people trying to keep going in the face of higher food and energy costs, higher employment costs, shifting consumer habits and tightened budgets.

A restaurant owner I work with in Scotland described how the combination of staff shortages, fewer visitors, and disruption caused by an unreliable local ferry service had made it harder than ever to trade consistently during peak periods, and their experience reflects the pressures many operators are facing across the country.

However, despite these conditions, I still meet countless businesses that are continuing to thrive. In Birmingham, I’ve been supporting an independent operator of four pubs and restaurants through a £2 million equity release.

Their goal is to refurbish all of their sites - a bold step in a difficult environment, but it speaks to the ambition and determination that remains at the heart of this industry.

The sector has lived through recessions and regulatory change before, and every time it has found a way to adapt. So the challenge today is not whether hospitality can survive but whether businesses can access the finance and support needed to innovate, adapt and put growth plans into practice.

BRIDGING THE FUNDING GAP

Too many businesses I speak to find that securing finance has become more difficult than it used to be. A

recent report by my team at Allica Bank shows that lending to SMEs in the sector has been flat since 2016, with total loans sitting at around £26 billion at the end of 2024.

That is roughly 23% lower than where they would have been if historic trends had continued, and it forms part of a wider £65 billion funding gap across the UK.

For hospitality, the impact of that shortfall is particularly sharp. Many businesses operate on narrow margins, experience strong seasonal swings, and are built around people rather than large physical assets.

These realities don’t always fit the models of mainstream lenders, meaning applications can stall, decisions are delayed, and opportunities to invest are missed.

One restaurant I recently worked with had been waiting more than two months for a refinancing decision from a major high street bank.

During that time, uncertainty made it difficult for them to plan ahead. Thankfully, after reviewing their application, we were able to provide credit-backed terms within a week and at more competitive rates. That speed and certainty meant the owners could return their focus to customers and staff, rather than chasing paperwork.

FUNDING BEYOND SURVIVAL

Funding isn’t just about keeping the doors open; it’s also about creating space for innovation and growth. More pub, restaurant and hotel operators are exploring tools that reduce food waste, manage bookings more efficiently, or automate routine tasks to help make their staff’s lives easier.

With the right financial support, these kinds of investments become accessible, boosting productivity and improving the overall guest experience.

The impact of investment also extends far beyond the venue itself. When a hotel renovates its facilities or a restaurant expands into a new site, the benefits ripple outward to local suppliers, delivery drivers, laundry services, and countless other businesses in the supply chain.

Stronger hospitality offerings also attract visitors, support tourism, and contribute to regeneration efforts. Funding hospitality, in other words, doesn’t just help individual operators, it sustains local economies. Encouragingly, lending hasn’t disappeared, but it has shifted. In fact, challenger banks like Allica now account for 60% of SME lending.

By looking at businesses through a sector-specific lens and being more flexible in their approach, they are enabling operators to unlock finance more quickly and on terms that reflect the realities of the industry. When looking into funding options, remember that shopping around matters. Different lenders assess risk in different ways, but a strong application supported by clear cashflow forecasts, seasonal plans, and investment goals will always make conversations easier.

With the right financial partner, businesses can move beyond firefighting and build the stability they need to grow. Hospitality has proved its resilience time and again, and by taking an active approach to securing finance, businesses can continue to adapt, innovate, and grow stronger.

Boost Your Pub Trade Overnight – With Pub & Food Banners from HFE Signs

In the hospitality game, visibility is everything. You can have the coziest bar, the crispiest roast potatoes, and the friendliest service in town – but if people don’t know about it, you’re relying on luck to fill your tables. That’s where HFE Signs comes in.

For over two decades, HFE Signs has been helping pubs, restaurants, and cafés shout about what makes them special. Their high-quality pub & food banners are the perfect way to grab attention, drive footfall, and get your message out to the people who matter – your customers.

BIG, BOLD, AND BUILT TO LAST

These aren’t flimsy bits of plastic that fade in the sun or flap themselves to pieces at the first gust of wind. HFE’s banners are printed on durable PVC with vibrant, UV-resistant inks, ensuring your message stays crisp, colourful, and professional – rain or shine. Measuring a generous 8ft x 3ft, they’re large enough to be read from a distance, whether hung outside your pub, along a roadside fence, or at the entrance to your beer garden.

YOUR MESSAGE, YOUR WAY

Whether you want to promote your Sunday carvery, two-for-one burger nights, cask ale festival, or live music weekends, HFE Signs will print your design in stunning full colour. If you don’t have artwork ready, their in-house team can create something for you – at no extra cost. They’ll work with you to make sure your banner is not just eye-catching, but completely on-brand for your pub.

AN OFFER TOO GOOD TO MISS

Right now, HFE Signs is offering an unbeatable deal: two 8ft x 3ft banners for just £90 + VAT – including

next working day delivery. That’s two huge, professional-quality banners for less than the price of a single small ad in many local papers.

Here’s what that means for you:

• Order on Monday – have them by Tuesday.

• Launch a last-minute special and get the word out instantly.

• Promote different events in different locations at the same time.

WHY BANNERS WORK

Advertising isn’t just about reaching people – it’s about reaching the right people. When you place a banner outside your premises or on a nearby busy road, you’re targeting locals and visitors who are already nearby and can easily pop in. It’s immediate, location-specific marketing – the kind that delivers results fast.

Banners also work for repeat visibility. A customer who sees your “Steak Night Thursdays” banner every time they pass will eventually decide to try it. Unlike digital ads that disappear in a scroll, banners stay in place and keep working for you, 24/7.

ORDER TODAY – SEE THE DIFFERENCE TOMORROW

This is the kind of marketing investment that pays for itself in a single busy night. Whether you want to promote an upcoming event, advertise daily specials, or simply make your pub more visible from the street, HFE Signs has you covered.

Order your two-banner deal now at www.hfe-signs.co.uk/pub-hotel-banners.php or call their friendly team. Because in the pub business, the more people know about you, the more pints you’ll be pulling.

Drinks Sales Back In Growth After Bright Start To August

Suppliers and operators in Britain’s On Premise have returned to modest growth in early August after an upand-down July, CGA by NIQ’s latest Daily Drinks Tracker shows.

Average sales in managed venues in the week to Saturday 2 August were 3.3% down on the same week in 2024. It rounded out a month that began with negative trading before a positive recovery in the middle of the month and a flat end.

However, the On Premise has started August with decent increases, thanks to bursts of warm weather and solid school holiday spending. Average sales in the seven days to 9 August were up by 2.4% year-on-year—a figure that is slightly below the current rate of inflation, but that raises hopes of a good end to the Summer if the sun continues to shine.

Trading was positive on six of the first nine days of this month, and growth peaked at 10% and 8% on Wednesday 6 and Thursday 7 August respectively. The weekend was more muted, with year-on-year increases

of 2% and 0.4% on Friday and Saturday (8 and 9 August).

High temperatures had their usual positive impact on Long Alcoholic Drinks (LAD) categories, as consumers headed out for refreshment in pubs and bars with gardens and terraces. Beer sales in the week to 9 August were 5% higher than the same week in 2024, while cider rose 3%. Soft drinks had a reasonable week at 2%, and spirits were virtually level at only 0.4% down—but wine dropped 5% to continue a challenging period.

Rachel Weller, CGA by NIQ’s commercial lead, UK & Ireland, said: “Drinks sales in the On Premise have been flat at best for most of this Summer, but a brighter start to August raises hopes that operators and suppliers can end the season on a high.

Consumers’ disposable incomes are still under strain and operators’ cost pressures remain intense, but there will be hopes that the On Premise can build some decent momentum as we move towards the crucial final third of the year.”

Industry Leaders Unite To Support Love British Food’s ‘Make The Switch’ Pledge

As British Food Fortnight approaches (26 September to 12 October), food supply chain partners are joining forces to champion Love British Food’s call for businesses and consumers to ‘Make the Switch’ and choose British produce – not only during the campaign, but all year round.

The pledge encourages retailers, public sector caterers, hospitality providers, and households to make small, manageable changes to their buying habits, opting for seasonal British ingredients wherever possible. This approach, say campaign supporters, can have a ripple effect – boosting food security, strengthening local supply chains, and safeguarding high welfare and environmental standards.

Alexia Robinson, Founder of Love British Food, says: “Supporting British food doesn’t have to be an all-or-nothing approach. By encouraging businesses and home cooks – to take one simple step with their food choices, we can make a lasting difference to the resilience of our food system.”

Industry figures backing the pledge include the campaign’s partners Bon Culina, Brakes, Fresh Direct and Glebe Farm.

Collectively, they are calling on their networks to play an active role in ensuring that British farmers’ produce reaches more plates across the UK.

The campaign comes at a time when food security is under increasing scrutiny, and when the public is being urged to recognise the value of Britain’s world-class farming. By making small, conscious choices to buy British, consumers and businesses alike can invest in farm businesses, support rural communities, and create a more sustainable future for UK food and farming.

British Food Fortnight is the UK’s biggest annual, national celebration of the diverse, sustainable food produced across the country. For more information visit www.lovebritishfood.co.uk

Meeting of Hospitality Titans: English Tea Room Expert Joe Ellis and the Hotel Inspector Alex Polizzi, Cross Paths at The Star Hotel in Alfriston

Alfriston, East Sussex - In a chance encounter that could only be described as serendipitous, renowned English Tea Room Guide expert, the Reverend Joe Ellis, crossed paths with the illustrious hotelier Alex Polizzi, famously known as The Hotel Inspector, at The Star hotel in Alfriston, East Sussex.

During his visit to The Star hotel for a review of its afternoon tea service, Ellis was pleasantly surprised to find Alex Polizzi on-site. The two industry experts found themselves face-to-face unexpectedly, and a momentous brief discussion ensued.

Reflecting on the encounter, Ellis shared his thoughts, saying, "I knew Alex owned three hotels, but I did not realise she was so hands-on. It was a delightful surprise to bump into each other at The Star. The scones were exceptional as was the tea, and the hotel itself is one that I can highly recommend. I frequent many upmarket hotels throughout England and stayed at the five star Waldorf Astoria in New York but, with hand on heart, you’ll find it hard to find a hotel to equal Alex’s. Staff are super engaging; I even had one of the chefs walk past me with a smile and a wave. The whole experience was so special”

The brief yet impactful interaction between Ellis and Polizzi at The Star hotel brought together two pillars of the hospitality industry. With Ellis’s expertise in English tea rooms and Polizzi’s reputation as a discerning hotel owner and critic, their chance meeting added a layer of intrigue and camaraderie to the culinary scene in Alfriston.

Despite their divergent areas of expertise, Ellis and Polizzi found common ground in their shared passion for exceptional hospitality and culinary experiences. The impromptu photo taken during their encounter captured a moment of mutual respect and admiration between the two experts.

As news of their meeting spread, excitement rippled through the local hospitality community, with many eagerly anticipating any potential collaborations or insights that may arise from the encounter between the tea room expert and The Hotel Inspector.

The Star hotel in Alfriston emerged as the perfect backdrop for this unexpected convergence of industry titans, showcasing its commitment to excellence in both its accommodations and culinary offerings. The unexpected encounter between Ellis and Polizzi serves as a testament to the vibrant and interconnected world of hospitality.

“Another Solid Year” As Hall & Woodhouse Publish Annual Results

The managed house pub estate of brewer and operator Hall & Woodhouse has performed well over the last 12 months, as the business reveals its latest full-year financial results.

The pub company has confirmed that underlying profit before tax increased by 25% (2024 – 50%) to £8.1million (2024 – £6.5 million) in the year to 25th January 2025. Statutory profit after tax decreased to £4.1 million (2024 – £9.5 million), principally due to the previous year benefitting from the profit on the sale of the Rio soft drink brand.

Net Debt reduced to £35.5 million (2024 – £37.1 million), notwithstanding capital expenditure of £16.5 million. With £50 million of banking facilities in place, Hall & Woodhouse has plenty of headroom to continue to invest in its houses, brands and team.

A final dividend was paid of 210p per Ordinary Share (2024 –175p), giving a total for the year of 390p (2024 – 325p).

Anthony Woodhouse, Chairman, said: “Our Managed Houses had an excellent year with a significant increase in profitability. Despite the poor weather and general economic situation, it was reassuring that our guests were keen to choose our pubs on ‘high days and holidays’.

As well as continued investment in our existing estate, we opened our latest new build H&W Crowthorne shortly after the year end, which has got off to a positive start.”

“Our Business Partner business had another solid year with profits slightly ahead of the previous year.

The quality of the estate, our Business Partners, and the support that we provide means that this is a very

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“In a year when the focus has quite rightly been on continuing to drive profitability, it is doubly pleasing that we have stayed true to our purpose and values.

For example, by continuing to pay the equivalent of the Real Living Wage as a minimum, by being selected as one of the Times’ 70 Top Big Employers in the UK for the second consecutive year, and by increasing the amount we have donated and raised for local good causes to over £0.8 million in the year. We have published a full Impact Report, separately.

“We are looking to make further progress this year.

This has been aided by the good weather, but hampered by cost escalation, not least from the steep increase in employer National Insurance contributions in the October Budget.

“Matt Kearsey and the team deserve praise and have my heartfelt thanks for producing another remarkable performance. They have devised and are executing a compelling strategy, driving us forward with confidence to our 250th birthday in 2027.

“Finally, I would like to pay tribute to my cousin Mark who stepped down from his role of Family Director on the board after 45 years’ loyal service as a 7th generation steward for Hall & Woodhouse. His contribution has been immense over the years in the good times and the bad.

He leaves a lasting legacy.”

user adjustment capability. Our powerful combination of stylish design and creative technology enables discerning clients to choose a bespoke finish for their Fracino espresso machine. Our expertise caters for individuality – whether it be to enhance a theme or interior design, promote a brand - or simply to challenge convention. We offer the option to select a bespoke mirror finish in a range of lustrous colours, which draw out the beauty of the highly polished stainless steel, whilst an extensive range of dramatic solid colours – in a satin or matt finish – are available to complement and enhance the interior designer’s creativity and provide the finishing touch befitting the individuality of the exclusive luxury restaurant and coffee bar.

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UK’s Top 100 Restaurant Groups See Profits Soar 18% To £365m in Past Year

The UK’s Top 100 restaurant groups’ profits have jumped 18% over the past year to £365m in 2025, up from £308m in 2024, says national accountancy group UHY Hacker Young.

The turnover of the UK’s Top 100 restaurant groups has also jumped in the last year to £12.9bn from £10.8bn last year – a 19% rise.

The increase in growth and profitability follows several years of costcutting in the sector, with many operators streamlining their branch networks and reducing headcount to create leaner, more efficient businesses.

Growth has been particularly strong in the fast food and casual dining segments. Burger and steakhouse chains like Flat Iron Steak have enjoyed some of the largest increases in turnover, as consumers look for affordable but quality dining experiences.

Martin Jones, Partner at UHY Hacker Young, says: “After years of challenges and despite an extremely tough trading environment the UK’s restaurant sector is showing a strong turnaround in profitability.”

“Whilst many chains are still suffering from depressed margins and weak demand there is enough innovation and expansion going in the top 100 to deliver better results.”

“Many operators have adapted quickly, embracing new technologies and finding innovative ways to reach customers and keep them coming back.”

AVLA Licence - Settlement With Britannia Hotels

AVLA and Britannia Hotels confirm that they have reached an extrajudicial settlement of copyright infringement proceedings raised by AVLA in the Court of Session, Edinburgh under s.20 of the Copyright Designs and Patents Act 1988. The terms of settlement include the agreement by Britannia Hotels to enter the AVLA Licence for all of the hotels they operate in the UK.

Audiovisual Licensing Alliance (AVLA) Limited is a UK not-for-profit licensing body established by the community of audiovisual creatives, including producers, authors, performers, directors, and visual artists. Recognised and monitored by the UK government, AVLA manages a vast repertoire that spans films, series, documentaries, cartoons, and other shows regularly broadcast on the major national television channels and beyond.

“Within some segments of the restaurant sector, like the new wave of pizza outlets, PE money seems to be returning.”

“There are obvious clouds on the horizon – a massive increase in employers’ national insurance and a continued ramping up of the minimum wage creates a major threat.”

Jones also identifies several key measures which restaurant groups have undertaken to increase sales and profitability, including:

• Investing in technology, such as touchscreen ordering in fast food outlets, to reduce reliance on labour which has become more expensive as the Government increases payroll taxes

• Upgrading offerings in order to increase menu prices to offset food inflation – in some cases improving margins

• Signing exclusive partnerships and offering exclusive menu items with delivery companies like Deliveroo and Just Eat to boost at-home dining sales

• Using better data tools to more accurately forecast sales and manage stock to ensure kitchens can meet demand and cut wastage

• Launching mobile apps to allow customers to easily manage bookings, orders and offers

• Developing more innovative menus to keep customers engaged

Hotels, aparthotels, serviced apartments, B&Bs, and similar establishments are legally required to obtain an AVLA licence if they provide guests with access to TV channels featuring audiovisual content from AVLA’s repertoire. This requirement applies both to televisions in bedrooms and in communal areas, such as restaurants or bars. Operating without the licence constitutes a legal infringement of the rights of the creators AVLA represents.

Max Rumney, Co-Chairs of AVLA, stated: “Respecting copyright laws is crucial not only to avoid legal or reputational risks, but also to support creators. As a not-for-profit organisation, AVLA distributes the vast majority of licence fees directly to the rightsholders we represent. In an industry that normally operates on a project-driven basis, this contribution is key to ensure that the talent required for ground-breaking British content remains and continues to be significant contributors to the UK economy.

Hotels that prioritise compliance demonstrate their commitment to ethical business practices and respect for intellectual property rights. We encourage businesses that have yet to obtain an AVLA licence to contact our team and regularise their position to avoid legal risks and higher costs.”

Scan below to see how the Landlord of the King’s Head in Carlisle is using his Lincat CIBO+. Speed up service. Expand your menu. Cut down on waste — all without extra sta昀.

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Nearly Half Of All Hospitality Workers Have Experienced Poor Health As A Result Of Their Job, Finds PPL PRS Survey

· A survey on unmanaged stress has revealed it as an issue within the hospitality sector, with the impact causing concerning health issues among staff

· Workers report inability to relax (45%), anxiety (44%) and sleep problems (43%) as the most common health issues caused by their job role

· Music is the top coping mechanism when feeling burned out, with 38% of workers using this method as relief

· Leadership coach Debbie Green explains how to combat the burnout cycle and restore balance AUGUST 2025: Hospitality workers are experiencing poor personal health due to the stress of their job role, according to a survey by music licensing company PPL PRS. Out of more than 350 workers surveyed, 45% reported an inability to relax and 44% stated they had feelings of anxiety. Workers’ poor health even manifests itself when it’s time to rest as 43% have reported suffering with sleep problems.

The survey also found that a worrying 100% of hospitality workers have had, at some point, experience with feeling burned out – the result of physical, mental, and emotional exhaustion from unmanaged workplace stress.

Workers also reported that the stress of their job role has left them with feelings of frustration (47%), lack of motivation (45%) and feeling as though small things are overwhelming (38%).

Despite the concerning findings, PPL PRS’ survey found that hospitality workers are making a conscious effort to combat the effects of unmanaged workplace stress.

Music was cited as the number one choice by over a third of respondents (38%). Other go-to methods include prioritising rest (28%) and spending time with friends and family (26%).

MARIANNE RIZKALLAH, MUSIC THERAPIST FOR PPL PRS, EXPLAINS WHY MUSIC CAN HELP ALLEVIATE UNMANAGED STRESS IN THE WORKPLACE

She says, “It’s no secret that music is the key to helping many of us unlock our productivity and feel more focused. It can also help us when we’re feeling unmotivated, stuck, or stressed.

“In the workplace, we don’t often consider the soundtrack we have and will usually be so focused on tasks that music blends into the background. Yet considering how music can leave us feeling positive, less stressed and happier, it’s no wonder that the music we hear at work should also be doing that too.

“A silent workplace can seem intimidating, making it harder for people to speak up or to ask for help. Equally, working with an intense soundtrack can be distracting and hard for concentration, so it’s important to find a happy medium. This might involve letting employees take turns in what is played or agreeing on a calm playlist that makes the workplace a productive place to be.”

Sam Haggar, Founder and MD at The Beautiful Pubs Collective in Leicester, says: “From a passion to meet guest expectations to the continuous hours of multitasking, the hospitality industry—while rewarding—can also be a high-pressure environment to work in.

When teams start to feel the pinch, short-term relief such as playing upbeat and positive music can help everyone reset.

In the long term, it is essential for hospitality leaders to build values-driven businesses where teams feel confident and safe to speak up when stress levels are rising. Without proper support, pressure can quickly become a negative cycle, so recognising the signs early and acting on concerns raised by team members leads to meaningful improvements in both wellbeing and performance."

LEADERSHIP COACH DEBBIE GREEN EXPLAINS HOW EMPLOYERS CAN KEEP UNMANAGED STRESS IN THE WORKPLACE IN CHECK AS SHE SAYS:

“Staff that are burned out, stressed out or anxious at work aren’t going to be producing their best, and this can have a huge impact on a business as well as the rest of the staff.

“As an employer, it’s important to lead by example and to set boundaries for your staff for clear balance. This is particularly useful for younger employees who might be keen to show their best side and not realise the impact of staying late or doing more than their hours.

“It’s also important to consider how important praise can be and ensure that good work is seen to be rewarded. Regularly acknowledging hard work, great results, or even just brilliant moments when a team has worked together and supported each other can make it clear that work is a positive place to be.”

Opens Next Week: ‘Society’ Comes To Birmingham This September

On 5 September 2025, independent food and drink venue, Society, will open in the centre of Birmingham. Society will bring a mix of independent street food, craft beer and cocktails to One Colmore Square in Birmingham's ever-evolving business district.

True to its name, Society will be an open plan dining hall and terrace designed to be a social space for the community to enjoy from day through to night. Society’s playlist will be carefully curated with DJs, programmed from Thursday through to the weekend.

Society will be home to five independent kitchens including Shokupan, who will serve up expertly crafted Japanese sandos and melts. Manzoku will provide pan-Asian street food style dishes. Slap & Pickle will offer their signature 40-day dry-aged smash burgers and loaded fries. The much-loved Birmingham-based Amore Pizzeria will set up a new home in Society, bringing their traditional Neapolitan style pizzas. In addition, The Coffee Bar Collective will provide a caffeine fix, working with small-scale farmers, roasters and artisans on their specialty coffees, pastries and small plates.

The Society bar will be the centrepiece within the space and guests can expect to see a curated beer and cider collection encompassing the best that Birmingham, the UK and further afield has to offer. Pitching local brews such as Glasshouse and Attic next to the likes of Deya, Verdant and Track. Society will also launch their own, newly created hazy pale ale, in collaboration with GlassHouse Brewery - Society Pale. Wine and cocktails will also play a big part within the Society bar with wines from established and emerging regions including low intervention and natural wines.

To celebrate the launch and commemorate Society’s new home in Birmingham, Society has commissioned a bespoke artwork by Cold War Steve, one of Birmingham’s most-loved contemporary artists. Known for his satirical photo montages, Cold War Steve has created a mural capturing the creativity and multicultural spirit which defines the city. Set against a black and white photograph of 1960s Birmingham, the mural includes famous faces from Birmingham’s cultural and music scene, including musicians Mike Skinner and Jameilia, comedians Stewart Lee and Joe Lycett and writer Benjamin Zephaniah.

Nick Gregory co-founder of Society says, “We can’t wait to open in Birmingham next week. Society is about creating a place where people can come together in an atmosphere that naturally evolves throughout the day, from breakfast to late night DJs, and captures the spirit and rich culture of Birmingham.”

Richard Sweet, co-founder of Society says, “The five quality, independent food traders we have brought to Society will ensure there’s something for everyone at Society and working with local breweries has enabled us to curate a fantastic line-up over at the bar. It is great we are able to celebrate these local, independent businesses in a prime city-centre site.”

Will Parry, Head of Investment at Oval Real Estate says, "We're excited to welcome Society to One Colmore Square. As with our strategy at the Custard Factory, we continue to target and support stand-out operators and this exciting, independent operation will complete the destination.”

UK Food Industry Backs IGD’s Mmmake Your Mark Campaign

The UK food and drink industry is uniting to tackle a workforce crisis.

Facing a critical labour shortage and skills gap, businesses, trade bodies and government are rallying behind the Mmmake Your Mark initiative led by IGD. The 2025 campaign aims to directly address the workforce challenges by highlighting the wide range of rewarding career paths available, from farm to fork.

New research commissioned by IGD reveals a significant disconnect between young people’s career aspirations and their awareness of diverse opportunities within the UK’s dynamic food and drink industry.

The comprehensive survey, involving over 1,000 young people aged 1625 and 1,000 parents, underscores a pressing need to reframe the industry’s image and highlight its breadth of modern career paths.

The new findings challenge long-held perceptions, indicating that while young people are passionate about creative and purpose-driven careers, they often overlook the food and drink sector as a viable pathway to explore this. This “Guidance Gap” is further compounded by parental influence, which often steers young individuals towards more “traditional” career fields.

The research shows that over a third (38%) of young people aged 16-25 cite their parents or guardians as the single biggest influence on their career considerations. This influence often translates into pressure, with 57% of young people admitting they have felt pressure from parents or teachers to pursue ‘traditional’ or ‘safe’ careers such as law, medicine, or finance, even if not aligned with their interests.

Strikingly, despite this external pressure, 6 in 10 (61%) of young people expressed a genuine passion for creative and service-led industries, including careers in food, hospitality, and media.

However, a stark one in five (19%) do not realise they can pursue these passions within a career in the food and drink industry.

From AI and cybersecurity, to engineering and analytics, many roles in the food and drink industry go unnoticed. Nearly a fifth (19%) of young people surveyed admit to not being aware of the jobs available, highlighting the need to showcase the breadth of exciting, purpose-driven possibilities that are on offer to them within food and drink.

A staggering 72%1 of young people do not consider it a place where they could discover their purpose and learn essential skills, even though 78% of respondents have a passion that could be met in the food and drinks space.

Sarah Bradbury, CEO, IGD said: “The food and drink industry is one of the UK’s most dynamic and largest private-sector employers, offering incredible careers which are professional, varied, high-tech, and wellpaid.

Through our cross-industry Mmmake Your Mark campaign, we want to bridge this knowledge gap and showcase to parents, career advisors and young people the rewarding careers available in our industry. Young people are often unaware of the incredible career paths and sense of purpose they can find in the food and drink industry. By joining the Mmmake Your Mark campaign, businesses can help put these careers front and centre, attracting the next generation of talent.”

Balwinder Dhoot, Director of Growth and Sustainability, The Food and Drink Federation said: “From data and sustainability experts, to product developers and food scientists, food and drink manufacturing provides half a million jobs in every corner of the UK, all contributing to a thriving food system.

The next decade will be critical for our sector as we look towards achieving net zero, shaping healthier diets and unlocking a £14bn growth opportunity through AI, digital technology and automation. But this can only be achieved with the right people to drive this growth. That’s why raising awareness of the exciting career opportunities in the UK’s largest manufacturing sector is so important.”

“The food and drink industry is vital to the UK economy, yet it faces urgent skills and workforce challenges. Mmmake Your Mark is a leading example of how industry and education can come together to showcase the exciting, purposeful careers on offer and inspire the next generation to take their best next step.”

IGD is urging the food and drink industry to join the Mmmake Your Mark initiative to raise awareness of the diverse opportunities and essential skills available within the sector, to help create a more resilient food system.

Kicking off from Wednesday 27 August and running throughout September, IGD encourages all businesses across the food system to post on social media about careers in the industry and to share any other posts using the hashtag #mmmakeyourmark or tag @mmmakeyourmark.

To support this effort, IGD has developed a suite of fully adaptable Mmmake Your Mark assets. These resources can help organisations take action, from creating a social media plan to promote their business, career opportunities, and people. By participating, businesses can not only boost their own profile but also become part of a powerful, cross-industry movement.

Why Planning Must Be Part Of The Asylum Debate

By Faraz Baber, Chief Operating Officer, Lanpro (https://www.lanproservices.co.uk/)

The built environment holds solutions to the crisis – but planning voices are absent

At the root of the debate over asylum accommodation is not only politics but questions relating to land and buildings. In other words, planning will be critical in resolving the current problems. And yet, strikingly, planning expertise has been almost absent from the national conversation.

Search online for comments from the professional planning bodies or even the Secretary of State for Planning on how we house asylum seekers, and you will find very little. This silence is surprising. Because the role of planning is absolutely central to addressing shortages of land, the use of buildings and balancing competing needs. Planning is wrongly caricatured as bureaucratic or reactive. In truth it is about balance and rational, evidencebased decision-making. These are precisely the qualities required in a debate that has become increasingly polarised and emotive.

WHY PLANNING MATTERS

Housing asylum seekers has brought into focus the interface between planning and property law, both as a short term and long term solution. Hotels, often used under Section 98 support (at least until, according to a recent commitment, the government closes these hotels by May 2029), fall into a particular Planning Use Class (C1). Yet when their use shifts towards longer-term occupation, the law requires a change of use to a hostel,

which is categorised as sui generis. At the heart of the hotel debate (as seen last week in the case of the Bell Hotel), therefore, is a planning issue.

Property law is also key to the potential to use houses, flats and shared accommodation (used under Section 95 support). Here the proposed Renters’ Rights Bill, which prevents landlords evicting tenants to make way for new occupants, already has implications for how asylum seekers might be housed in the private rented sector.

Put simply, many of the decisions that appear political are, in fact, a matter for planning and broader property law.

THE MISSING PERSPECTIVE

Planning also brings something more intangible but equally important: perspective. Planners are trained to think spatially and strategically. They analyse demographic change, land supply, infrastructure capacity and social impact. They weigh up how uses interact, and how best to achieve balance between communities.

This kind of thinking is urgently needed. The asylum housing crisis has often been managed reactively, with temporary fixes that trigger resentment and undermine trust. The absence of planning voices in the debate means we are missing the profession most able to mediate between central government directives and local realities.

A CALL FOR RATIONALITY

This is not to argue that planning alone can solve the asylum housing crisis. But it is to argue that without the profession’s involvement, solutions will be less effective and more divisive.

Planning can identify underused land, assess whether communities have the schools and healthcare capacity to cope with additional residents, and advise on the risks of concentrating too much provision in one area. Planning can help ensure that asylum seekers are not left isolated in unsuitable locations, and that local communities feel engaged rather than ignored.

At its best, planning is about long-term, sustainable thinking and creative problem-solving. That is what this crisis needs. Politicians may make the headlines, but planners hold many of the answers.

Faversham Hop Festival Returns With Shepherd Neame as Principal Sponsor

ery tours.

The town, home to its historic brewery, will come alive with music across five stages and in Shepherd Neame’s nine pubs as well as other venues throughout the town, along with a huge range of entertainment and activities for visitors to enjoy.

The main Brewery Stage in Court Street will see acts perform for the crowds from 10.45am on the Saturday and 10am on the Sunday and there will be dancing in the streets as there are parades of dancing and historic vehicles both days.

Shepherd Neame Chief Executive Jonathan Neame will be part of the official opening ceremony at the Market Place Stage on Saturday morning, in his role as High Sheriff of Kent.

Shepherd Neame also has a host of hop-related offerings to top off the festivities, including the chance to win free beer for a year and its popular brew-

It has teamed up again with Herne Bay artist Peter Gander to create a special Hop Spots map to help festivalgoers navigate the many venues and lineups over the weekend, which will be available at the brewer’s pubs and at its Visitor Centre in Court Street, showing the music stages, venues, and pubs are across the town when more than 70 bands will be performing.

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

Chief Executive Jonathan Neame said: “Faversham Hop Festival is a fantastic celebration of our hop heritage in Kent, and Shepherd Neame has been proud to support the event since its inception.

“It provides a fantastic boost to our town, attracting thousands over the weekend – we look forward to playing our part in the celebrations across our pubs and at our brewery.”

Criminals To Face Pub Football, Travel, Club And Bans

Criminals will be barred from pubs, concerts and sports matches under new sentencing powers unveiled by the Government on Sunday 24 August as part of its Plan for Change.

Judges will be able to curtail offenders’ freedoms with driving limits, travel bans and restriction zones confining them into specific areas.

The changes will toughen up community punishments to deter reoffending and force offenders back onto the straight-and-narrow.

As part of the Government’s work to do everything in its power to keep Britain safe, offenders coming out of prison and supervised by the Probation Service will also face similar restrictions and an expanded mandatory drug testing regime.

In future, criminals without known drug habits will face this scrutiny, not just those with a history of substance misuse.

Offenders who break the rules face being brought back to court or hauled back to prison as punishment depending on the sentence they are serving.

Lord Chancellor and Justice Secretary, Shabana Mahmood, said: “Widening the range of punishments available to judges is part of our Plan for Change to cut crime and make streets safer.”

“When criminals break society’s rules, they must be punished. Those serving their sentences in the community must have their freedom restricted there too.”

“These new punishments should remind all offenders that, under this Government, crime does not pay.”

“Rightly, the public expect the government to do everything in its power to keep Britain safe, and that’s what we’re doing.”

Currently, judges are able to give out limited bans for specific crimes, for example football bans for crimes committed inside a stadium on match day, to prevent further antisocial behaviour.

The Government will change the law shortly so such bans can be handed down as a form of punishment for any offence in any circumstance.

It will form part of wider reforms to sentencing to ensure punishments cut crime and prisons never again run out of places for dangerous offenders.

Over 2,400 prison places have opened since July 2024 with the Government investing £7 billion to create a total of 14,000 as the prison population increases.

Investment in the Probation Service will also receive a huge boost with an increase of up to £700 million by 2028/29, up from the annual budget of around £1.6 billion today.

This week it was revealed the number of Probation Officers has increased by seven per cent in the last 12 months, with trainee probation officer numbers also seeing a surge of 15 per cent. This follows the Government’s commitment to recruit a further 1,300 this year, in addition to the 1,000 trainee probation officers recruited last year.

New technology, including artificial intelligence, will lighten the administrative burden and free up time for probation staff to increase supervision of the most dangerous offenders and keep the public safe.

Shepherd Neame is once again the principal sponsor of the Faversham Hop Festival, which returns this weekend, Saturday, August 30 and Sunday, August 31.

Business Rates “Double Hit” Set To Cost £2.5Bn

Businesses in England are set to face an “unavoidable double hit” to property tax payments in the next financial year, which will see total payments rise by about £2.5 billion, according to new figures.

Figures from the global tax consultancy Ryan indicate that a mix of inflation and government reforms to the business rates system will add to the financial strain on companies already battling higher costs.

Business rates are devolved in Scotland, Wales and Northern Ireland but remain a central issue for firms in England particularly high street retailers, leisure businesses and manufacturers.

From April 2025, bills will be recalculated based on property values assessed in April 2024.

The revaluation is intended to be revenue-neutral nationally, but the burden is redistributed across sectors and regions depending on how values shift.

However, overall yields will still rise in line with inflation.

The September reading of consumer price index (CPI) inflation is used to set next year’s increase, and the Bank of England has forecast a climb to around 4%. Ryan estimates this alone would add £1.1bn to the busi-

ness rates burden in England.

In addition to this, a supplementary multiplier of up to 10p will be applied from April 2026 on properties valued above £500,000, which will shift an expected £1.38bn of costs from government-funded retail and hospitality reliefs onto larger ratepayers.

About 17,000 businesses are expected to be affected.

Alex Probyn, Ryan’s practice leader of property tax for Europe and Asia-Pacific, said: “The 2026 revaluation itself is a redistribution exercise, but when you layer on both inflation and the new supplementary multiplier, businesses are left staring down the barrel of an unavoidable double hit. Larger occupiers in particular will shoulder a disproportionate burden. With the UK already having the highest property taxes in the developed world, this £2.5bn increase risks undermining competitiveness at a critical time for the economy.”

In July UKHospitality’s CEO Kate Nicholls, warned that hospitality businesses are being “taxed out of existence,” with the industry losing 69,000 jobs in just seven months since October 2024, and called for a significant reduction in business rates for hospitality businesses with a rateable value under £500,000, and exemption for larger premises from new surcharges, to help revive high streets.

Pedn Olva Reopens Following Extensive Renovation

One of St Ives’ most iconic coastal venues, the Pedn Olva, has reopened this week following a renovation by St Austell Brewery.

Perched on the rocks above Porthminster Beach, the iconic venue has been completely transformed to showcase its breathtaking setting and rich heritage.

The Pedn Olva – one of St Austell Brewery’s 45 managed pubs across the South West – now features reconfigured layouts, expansive new terraces and a reimagined interior design inspired by its mining roots and coastal surroundings.

A striking granite feature rises from the new lobby, complemented by a sculptural staircase and expansive glazing that frames uninterrupted views across the bay.

As a venue rooted in a town synonymous with art, the interiors showcase more than 25 pieces of original, commissioned and bespoke artwork including sculpture and stained glass, many by Cornish artists and sourced from local galleries – along with originals from renowned St Ives painters including William Black and Victor Bramley.

All 27 bedrooms have been fully refurbished, each offering sea views and coastal-inspired décor. The designs feature nods to artists such as Barbara Hepworth and Peter Lanyon, seen in bespoke rugs and soft furnishings.

Rooms also include rainfall showers, Hypnos beds, and minibars stocked with St Austell Brewery favourites.

Kevin Georgel, Chief Executive, St Austell Brewery, said: “Our ambition was to create an exceptional year-round hospitality experience that reflects both the heritage and incredible location of the Pedn Olva. This is a landmark investment in our managed estate – a stunning, characterful venue rooted in its surroundings.

“I’m immensely proud of what we’ve achieved at the Pedn Olva. We’ve all missed it during its closure this year, but it’s now a flagship venue once again; a warm, welcoming space for all occasions, whether it’s a leisurely lunch, a celebratory dinner, or simply a drink with a view. We look forward to welcoming guests – both local and from further afield – for many years to come.”

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Menu Price Inflation Outpaces Grocery Costs What This Means for Eating Out in 2025

According to Lumina Intelligence’s Menu Tracker Q1 data, total dish prices rose by +7.4%, signalling a broad-based move by operators to elevate premium offerings.

Menus have grown in restaurants and QSRs, while coffee shops and pubs have shrunk their menus, reflecting a need to streamline. The expansion from restaurants and QSRs aims to attract wider demographics while staying competitive with the increased footfall that convenience channels are experiencing. Conversely, the opposite strategy is being executed in the pubs, bars, and coffee and sandwich shop sectors, in an effort to cut costs amid increased operational challenges and labour shortages.

Coffee and sandwich channels feature the highest inflation, at +5% greater than total food and beverage inflation. As menu inflation rises well above ONS’s food and beverage inflation, operators have increased menu costs by between +3% and +13.9%. Restaurants, facing increased competition from QSR and convenience channels, have introduced price hikes to maintain business stability.

When it comes to pricing, rather than applying sharp increases across all items, operators are using a tactical approach, raising prices on mains and sides while holding hikes on discretionary items like desserts. Within same-line dishes, sides and mains have seen the greatest price increases, as operators rely on both value-driven main items and spend-increasing extras.

Price increases remain relatively similar across same-line and total dish prices, reflecting the common senti-

ment that margins remain slim. Same-line dish price increases are consistent across courses, ranging from +2.5% to +4.3% in Q1 2025. Mains have experienced the highest same-line price increases, indicating how operators are focusing on them as an integral source of consumer spend. Desserts have seen the lowest increases, as operators prioritise more essential spending items.

A deep dive per channel shows us that QSR and coffee and sandwich have performed the largest price increase compared to other channels (+£0.59 & +£0.51), both driven by increasing costs. A still stable demand for indulgence and treat occasions, as well as convenience give these channels more leverage to pass on these extra costs to customers without major impact.

Total food and non-alcoholic beverage prices have increased by over 3.0%, while the average menu price remains higher at +3.9%, prompted by operational cost increases. Pubs and bars retain the highest inflation at +9.0%, whilst chain restaurants have seen the lowest at 1.0%.

What will the future hold for menu engineering in the UK eating out market? If inflation remains a reality for UK menus, we could see strategies such as the adoption of value bundles, further developments in perks and loyalty programmes, or more agile pricing models.

These could be especially effective in high-volume QSR venues, but restaurants and pubs and bars would benefit as well from them.

New Trade Show Brings Food & Drink Businesses Together In Somerset

Hale Events, the team behind popular and established regional trade events like The Source, and Expowest Cornwall, is launching a brandnew event in 2026.

The Source Roadshow will debut at the Bath & West Showground in Shepton Mallet on Wednesday 25th February 2026. Initially taking place for one day only, with 100+ exhibitors, this event offers food and drink businesses a dedicated space to connect, source products, and explore new opportunities. Despite Somerset’s rich food and drink scene, businesses in the region haven’t had a dedicated trade show— until now.

A year ahead of launch, stand space is filling fast, with confirmed exhibitors including Baboo Gelato, Barber’s Farmhouse Cheesemakers, Dunstaple Farm Ltd, Matthew Clark, Purple Planet Packaging Ltd, Qtos

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We design, manufacture, and supply a wide range of outdoor furniture, structures, and equipment—combining style, durability, and practicality so you can maximise covers, extend trading seasons, and create spaces that encourage customers to stay longer and spend more.

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From local artisans to suppliers serving food retail and hospitality, the mix of exhibitors will give buyers access to the latest products, equipment, and services to help them both stand out from their competition, and cash in on the latest innovations.

Easy to get to, the show is ideally placed for buyers from Somerset, Wiltshire, Dorset and beyond. With backing from Taste of the West and key media partners, the Source Roadshow promises to be a valuable date in the industry calendar. Visiting this show is free for trade buyers, who can find out more at www.sourceroadshow.co.uk

made to meet the demands of busy pub and hospitality environments.

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John Bason Appointed as Chair of UK DMO

- Appointment marks another milestone in the DMO’s work to establish the scheme, which will go live from October 2027 in England, Scotland and Northern Ireland.

- John brings a wealth of experience from across the food, drink and retail supply chains following Board roles at FareShare, ABF and Compass Group among others.

The UK Deposit Management Organisation (UK DMO), the business-led, not-for-profit organisation tasked with designing, delivering and operating the new Deposit Return Scheme for single use plastic and metal drinks containers in Northern Ireland, Scotland and England, has appointed John Bason as Chair.

John brings a wealth of experience working with stakeholders across food and drink and retail supply chains. As Chair of FareShare, he oversaw its expansion into the UK’s leading charity tackling food waste by redirecting surplus food from retailers and producers to frontline charities.

John was Finance Director of Associated British Foods for more than 20 years and has held senior roles at United Biscuits, the global distribution company Bunzl, as well as being Senior Independent Director for the global food service business Compass Group. Speaking on his appointment John said: “The Deposit Return Scheme is an opportunity to deliver a transformational change in the UK’s circular economy for these drinks containers. Having worked in markets across the world, I’ve seen firsthand the positive impact that such schemes can have. However, it is also a complex and challenging undertaking that will only be effective if it is easy for consumers to use, fair for retailers and producers of every size, and trusted by the public. That’s why I will be focused on ensuring that the views and insights of as many people as possible inform how we build the scheme.

“I’ve been impressed by the commitment and deep experience of my colleagues who have already been appointed at UK DMO, and I share their determination to build a scheme that works for everyone. Our goal is clear: bring business and consumers together to prevent billions of bottles and cans from littering our streets, seas and countryside, whilst cutting carbon emissions in the process.”

John’s appointment marks another milestone in the establishment of the DMO and in its progresses towards the scheme going live in October 2027. Since being appointed by the governments of England, Northern Ireland and Scotland1 just over three months ago, the DMO has been engaging closely with businesses of all sizes, trade associations, consumer groups, environmental groups and a diverse array of other stakeholders as

it develops the operational blueprint for the scheme.

The DMO has appointed a number of interim leaders with relevant experience to guide the organisation's setup, operations, and engagement planning. Recruitment for the other Board and Senior levels positions is well advanced.

Northern Ireland Department of Agriculture, Environment and Rural Affairs Minister, Andrew Muir said: “I am pleased to welcome the appointment of John Bason as the Chair of UKDMO, a pivotal step in delivering the Deposit Return Scheme and an important milestone in our collective efforts to increase recycling rates, tackle litter and reduce our carbon emissions.”

Circular Economy Minister Mary Creagh said: “I welcome the progress the UK DMO is making and their close collaboration with retailers, consumer groups and drinks producers. The appointment of John Bason as Chair is a key milestone. I look forward to working closely with John and the team to deliver the deposit return scheme, which will stop the avalanche of rubbish that is filling up our streets and rivers, while kickstarting economic growth and creating new green jobs.”

Scottish Government Climate Action Secretary Gillian Martin said: “Establishing a deposit return scheme has been a long-running and consistent commitment of the Scottish Government. It will reduce the litter on our streets, increase recycling of our resources, and support our net zero ambitions. This appointment marks an important milestone as industry progresses towards scheme launch in October 2027, and we will continue to engage with UK DMO Ltd to support their delivery of a successful scheme in Scotland.”

Gavin Partington, Director General of the British Soft Drinks Association said: “We warmly welcome this appointment and look forward to working with John and his team and playing our part in ensuring successful delivery of a DRS by October 2027.”

Naomi Brandon-Bravo, Sustainability Policy Adviser at the BRC, said: “We welcome John Bason to his new role as Chair of the Deposit Management Organisation. His experience in retail will be invaluable as we work together to ensure the Deposit Return Scheme delivers real environmental benefits for consumers. There is significant work to be done, and we look forward to continuing to engage constructively and at pace with the DMO to help make DRS a success.”

1 UK DMO Ltd was confirmed as the Deposit Management Organisation by the governments of England and Northen Ireland on 6th May 2026. The Scottish Government designated UK DMO Ltd as the DMO for Scotland on the same date and this has subsequently approved by the Scottish Parliament.

Emma McClarkin, CEO of the British Beer and Pub Association, said: “This appointment is an important milestone and John Bason as Chair will bring a wealth of industry experience. Our sector is committed to sustainable packaging and a more circular economy, and it is vital the DRS scheme, which requires significant investment in challenging times, is delivered in a way as cost-effective a way as possible, while furthering environmental goals.”

Kinvara Carey, General Manager of the Natural Source Waters Association said: “We are delighted that John Bason has been appointed as Chair of UK DMO Ltd, bringing with him a wealth of experience. His appointment marks an important step on our way to delivering a world class DRS for England, Scotland and Northern Ireland.”

Piccadilly Circus’ Happy Restaurant Announced as

This recognition is a testament to the service and culinary excellence of Happy, and our dedicated and hardworking team. Most importantly, we want to thank our loyal customers - none of this would have been possible without them.”

General Manager Niya Popov adds, “This award is a true reflection of our entire team who all put their hearts into creating the Happy experience.

At the core of everything we do is family, and our customers are part of that. Wins like this inspire us to keep raising the bar, welcoming new faces, and making every visit memorable.”

CLEAN Do The Workwear, So You Can Do The Work

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.

CLEAN Linen & Workwear are one of the UK's most trusted laundry companies. They supply tailored workwear solutions provided by real people. Their comprehensive laundry network means they can service customers throughout England and Wales, providing chefswear, workwear and linen rental services. Whether you operate from a single-site hotel, pub or restaurant or have multiple locations, CLEAN can tailor a workwear rental solution to suit your business requirements. They offer various uniform options to support the entire kitchen brigade, from Executive Chefs to Kitchen Porters. With their workwear rental service, you can say goodbye to the hassle of purchasing, storing, and maintaining chef and kitchen uniforms. Instead, enjoy the convenience of a hassle-free rental system that provides freshly laundered garments whenever your team need them. By renting with CLEAN, you can avoid upfront purchase costs, spread the payments over your contract, and ensure quality and care with every wash. Delivery is free, and there are no hidden charges; contracts even include repairs. Each item of clothing can be branded and tailored to the wearer with logos and embroidery. Their managed service prevents issues compiling when supplying your team with work clothes; a convenient locker valet service helps distribute and store uniforms, and they tackle minor repairs early to extend the service life of a uniform. Ultimately, this avoids costly replacements wherever possible as it reduces uniform losses, and uniforms only need replacing when a repair is not safe or cost-effective.

To find out more: www.cleanservices.co.uk or see the advert on page 3.

Commercial Rent Reform Will Strangle High Streets Says Property Advisor

The government’s proposal to ban upwards-only rent reviews in new commercial leases risks triggering a wave of unintended consequences across the commercial property sector, says commercial property adviser and financier Rangewell.

Far from helping small businesses, the unexpected reforms are expected to shorten lease lengths, drive up initial rents, and reduce tenant renewal protections, creating greater instability for occupiers and trigger more shop closures and job losses on the high street.

The English Devolution and Community Empowerment Bill, introduced to Parliament in July 2025, unexpectedly includes provisions prohibiting upwards-only rent review clauses and minimum uplift mechanisms in new commercial leases in England and Wales. For decades, these clauses have been a central feature of the market, providing landlords with certainty of income and underpinning long-term investment models.

Intended as a move to support small business tenants, the policy is expected instead to reduce their security. Landlords are already preparing to shorten lease terms to three to five years, a sharp reduction from the traditional ten to fifteen-year agreements that underpin business planning and stability.

Most importantly, more leases may also be contracted out of the Landlord and Tenant Act 1954, stripping commercial tenants in shops of automatic lease renewal rights.

Fixed uplifts of two to four percent, or index-linked clauses tied to RPI or CPI, are also predicted to replace open-market reviews increasing overall rent costs in the medium term, while many landlords are expected to front-load rents at inception to offset the loss of growth potential.

Incentives such as rent-free periods and fit-out contributions may also be reduced, creating a harsher leasing environment for occupiers – and making it much more expensive for new tenants on the typical high street being able to fund new shop openings.

Commercial Property investors rely on predictable, inflation-beating income from commercial property. Removing upwards-only reviews threatens this stability, undermining investor appetite, particularly in secondary locations. At the same time, development funding becomes more challenging without secure long-term

rental growth, jeopardising regeneration projects and slowing the renewal of high streets and commercial centres.

In the retail sector, more landlords are expected to pivot to turnover-based rents, adding complexity and reducing income predictability for tenants. Legal disputes over the interpretation of existing versus future leases may also proliferate, while early tenant exits could further disrupt income streams relied upon by both landlords and lenders – as well as leading to further shop closures on the High Street.

While the government’s objective is to support small businesses, Rangewell’s team of commercial property specialists who advise landlords, investors and lenders daily, warn that the proposed ban could deliver the opposite result. Lower investor confidence, shorter leases, higher upfront rents, and fewer incentives could leave small occupiers facing greater instability and higher costs.

Alasdair McPherson, Head of Commercial Property Finance at Rangewell, commented: “This policy risks weakening investment, shortening leases, and driving up initial rents, all of which could leave small businesses worse off, not better.

If the government wants to support small occupiers, it needs a smarter solution, not a blunt instrument –which seems to have been released with very little consultation of forethought.

From a commercial property finance perspective,the sector urgently requires a more nuanced approach, with exemptions for smaller occupiers, sector-specific frameworks, and full consultation with lenders, investors and commercial landlord bodies before any such change is implemented.”

Rangewell believes that any reform should recognise the differences between retail, office, and industrial leasing models, and that exemptions for small businesses based on unit size or turnover thresholds would better target support where it is most needed.

Meaningful consultation with the property, lending and investment sectors is essential to avoid destabilising the wider commercial real estate market at a time when long-term investment is critical for regeneration and economic growth.

Indie Beer Awards Launch Partnership With Guild Of Beer Sommeliers

The Indie Beer Awards have today announced a new partnership with the Guild of Beer Sommeliers to further improve the standard of judging at their beer competitions across the UK.

The Indie Beer Awards, which are organised by the Society of Independent Brewers and Associates (SIBA) and take place across the UK, will be utilising the experience of Accredited Beer Sommeliers from the Guild of Beer Sommeliers as lead judges at the awards moving forwards.

“Becoming a Beer Sommelier is a difficult and incredibly in-depth process and as such those who achieve the qualification are recognised as some of the most experienced and knowledgeable beer tasters in the World. SIBA is delighted to be working with the Guild of Beer Sommeliers to invite their members to be lead judges at our awards across the UK, not only to further improve the quality of judging at our awards but also as a membership benefit of those joining the beer guild.” Neil Walker, Indie Beer Awards spokesperson and Beer Sommelier.

to the National Finals at BeerX in Liverpool, recognised as the leading independent beer awards in the UK.

Paul Nunny, Chair of the The Guild of Beer Sommeliers said “Our goal is to support the beer industry through education, advocacy and promotion of industry initiatives such as the Indie Beer Awards. Judging beer is a skill which Beer Sommeliers are uniquely positioned to add authority and the Indie Beer Awards are vital in highlighting the very best beers from across the UK.”

The Beer Sommelier qualification was originally created by the Beer Academy with the support of Institute of Brewing and Distilling and is widely recognised as the leading qualification of its kind in the UK. All Beer Sommeliers must pass a 4 stage examination process, usually taking a year or more, before a final face to face interview which tests their beer knowledge, tasting ability and beer communication skills.

Consisting of nine regional awards and a National final, each regional Indie Beer Awards competition judges a broad range of beer styles, from pale ales and IPAs to porters, stouts and speciality beer styles in three separate competitions – cask, keg, and bottle & can. Gold winners from the awards then go forwards

Sir Woofchester’s - Canine Hospitality

Sir Woofchester’s has the UK’s largest and most specialised product range for dogfriendly hospitality businesses, including several personalised products.

For your BAR OR

RESTAURANT

Our Dog Menu features a range of Treat Pots, Dinner Bowls, Dog Drinks and Snacks, displayed with eye-catching point of sale

For your BEDROOMS & ACCOMMODATION

Choose between:

-“All day breakfast” snack bar: a delicious innovative treat for dogs on-the-go!

-“Sleepy Bones” treat pot: relaxing bedtime dog treats.

-“Dog Welcome Pack” PERSONALISED: an nicely presented pack containing poo bags, a ball toy and a pot of Sleepy Bones. (Note: the container also serves as a temporary waterbowl!)

YOUR COMPLETE SOLUTION

Water bowls, waste bags, accessories, top tips & everything else you need to be more dog-friendly.

To ensure the highest quality products, we hold a DEFRA registration, a GB Pet Food Manufacturers registration and much of our range is BRC or SALSA certified. We look forward to working with you.

David & the Sir Woofchester’s team

Administered by Cask Marque, The Guild of Beer Sommeliers is a not for profit membership organisation formed in 2024 with a grant from the Brewers Research and Education Fund and currently has over 200 Beer Sommelier members. More information can be found on the website Beer Sommelier.org.uk

DOGFRIENDLY BENEFITS

You may also wish to consider the following benefits of working with Sir Woofchester’s, to help elevate your wider business:

• Increased average customer spend

• Increase repeat visits

• Enhances staff engagement & enjoyment

• Link to other initiatives – charityfundraisers, online competitions

• Great social media content & word of mouth marketing

• Contributes towards improved reviews

• Fully compliant with legislation etc

WHY DOG-FRIENDLY?

The number of UK dog owners has increased by over 25% since 2020

Many of these are new ‘first time dog owners’ (including pre-family millennials)

Dog owners like to treat their canine like one of the familywhen they visit your establishment

The dogfriendly trend in hotels & tourism etc has been increasing for over a decade!

The pandemic has seen a behaviour change, with more dog owners choosing the UK for their short breaks or annual holidays

The cost of boarding kennels & pet-sitting has risen, so your customers now increasingly want to bring their dog with them!

We see ever-increasing dog-friendly requirements with accommodation providers, food & beverage outlets, as well as tourist attractions.

See the advert on the facing page for details or visit www.sirwoofchesters.com

Why Food and Wine Pairing Still Needs a Human Touch

When it comes to food and drink pairing, the most important thing to remember is that the pairing has got to work.

This sounds simple and logical, right? But, according to Ben Cotts from Lanchester Wines (www.lanchesterwines.co.uk), more and more venues are turning to AI to create their wine lists and sometimes skipping this vital final checkpoint.

“AI’s benefits lie in helping us to save time in research, but you will have in-house experts, such as your chef or sommelier, to advise on food and wine pairings. Or, work closely with your wine supplier who will help tailor a wine list based on your specific venue and customer base.

“AI food pairings tend to be generic, often leaning heavily on classic suggestions or sticking with so-called “super varietals”. That’s because AI relies on public content, so if more pairing articles online feature, say, French wine, that’s what AI will serve up. But that doesn’t always reflect your menu or your customer base.

“There’s also the risk of homogenisation. If every bar is getting the same AI-driven wine recommendations, you lose the individuality that sets your venue apart.

“A good wine supplier will take the time to understand your business, then help build a list that’s commercially savvy and customer-friendly. A great wine merchant will also help you develop a proper wine strategy aligning your list with your food, your service style and even your wider brand. They'll support with seasonal updates, staff training and upsell opportunities tailored to your venue.

ALFRESCO MOMENTS AND THE WINES THAT WORK

With many operators making the most of pub gardens and terrace dining, your wine list needs to work just as hard outside as it does indoors. The shift to lighter food in warmer months should be reflected in your wine offer, whether you’re serving seafood salads or small plates from a sharing board.

Crisp whites like Sauvignon Blanc and Pinot Grigio remain summer staples for good reason. They're refreshing, approachable and offer a clean palate between bites, ideal for lunchtime and early evening sipping.

Albariño, continues to grow in popularity; it’s zingy, zesty and built for dishes like grilled prawns, citrusdressed salads and salt-baked fish.

For rosé drinkers Pinot Grigio Blush remains a crowd-pleaser, especially in pub gardens. Its fruit-forward style, gentle sweetness and eye-catching colour make it an easy upsell. For a drier alternative, Provence-style rosé delivers elegance with savoury food pairings like grilled vegetables or herby chicken.

And don’t overlook lighter reds. Beaujolais and Pinot Noir, when served lightly chilled, are excellent companions to grilled meats, charcuterie or cheese boards. These styles offer fruit without heaviness, perfect for latesummer alfresco menus.

Wine should never be an afterthought. With a little care and attention and the right advice, it can become a powerful tool in your business strategy. Keep it fresh, stay open to trends and above all, trust your taste buds. But, never forget the most important rule of any wine and food pairing: always taste it first.

ON-TREND

FOOD AND WINE PAIRINGS

As guests return from summer travels, they often crave the Mediterranean flavours they've enjoyed abroad. With warmer days often stretching into September and beyond, now’s a great time to bring a little sunshine to your menu. Here are three fresh pairing ideas:

• Gloria Godello with Grilled Tuna Salad

Godello from north-west Spain (a great alternative to Albariño) is fresh and citrusy with subtle minerality and a soft, rounded texture. Its acidity cuts through rich grilled tuna, while the wine’s weight complements the fish’s meatiness.

• Vallegre Colheita Branco with Light Chicken Dishes

This crisp Portuguese blend offers citrus and stone fruit notes. It brings brightness to simple chicken dishes and pairs well with lemon or herb accents, making it a smart, food-friendly house pour.

• Archivio Pecorino with Cacio e Pepe or Burrata

Pecorino is lively, floral and slightly savoury. Its acidity balances creamy pasta or burrata, while its saline edge complements the saltiness of the Pecorino cheese and enhances black pepper, olive oil and herbs.

Lymm Pub To Host Charity Dog Walk In Support Of Warrington Hospice

The Jolly Thresher in Lymm, part of the Hydes Brewery pub estate, is set to host a special charity dog walk on Sunday, August 31, to raise funds for St Rocco’s Hospice.

This community event invites dog owners and their furry companions to come together for a scenic countryside walk, all in support of the Warrington-based charity.

The walk will begin at the pub in the morning, leading participants along a picturesque route before returning to The Jolly Thresher.

Refreshments will be available for the walkers, and there will be plenty of treats for the dogs. The event welcomes everyone, with staff encouraging both long-standing customers and new visitors to join in this good cause.

Josh Watson, the general manager of The Jolly Thresher, expressed his enthusiasm: “We’re really excited to host this year’s charity dog walk. It’s a fantastic opportunity for the community to come together and enjoy the outdoors while raising money for St Rocco’s Hospice. The charity

does incredible work supporting patients and their families across Warrington, and we’re proud to help them continue that vital service.”

St Rocco’s Hospice provides specialised palliative care for individuals living with life-limiting illnesses and their loved ones.

The hospice relies heavily on fundraising and community events to sustain its services, making initiatives like The Jolly Thresher’s dog walk crucial sources of support.

Adam Mayers, managing director of Hydes Brewery, stated: “At Hydes, we are passionate about the role our pubs play in their communities. The Jolly Thresher’s charity dog walk is a prime example of that commitment. Our team has organised an engaging event that will not only bring people together but also raise much-needed funds for St Rocco’s Hospice. Our pubs are more than just places to eat and drink; they are social hubs where memories are made, friendships are formed, and local communities are supported.”

Premium Reds and the Power of the Grill: A Year-Round Match

Barbecue isn’t just a summer pastime; it’s a year-round ritual. From fire pits in the garden to open grills in restaurant kitchens, the UK’s appetite for flamecooked food is growing, whatever the season. And, with that comes the perfect opportunity to champion bold, premium red wines that can stand up to the grill.

The rich, smoky character of barbecued food calls for wines with depth, fruit and structure, something premium reds deliver in spades. These are wines that cut through char, complement marinades and elevate grilled meat, vegetables and even spiced dishes.

Enter Barossa Valley Wine Company and its knockout red range. The GSM blend -Grenache, Shiraz and Mourvèdre - is full-bodied and fruit-forward, packed with ripe dark berries and a hint of spice. It’s built for food, especially the kind you cook over flames. The blend offers generous fruit and softness from Grenache, structure from Mourvèdre and boldness from Shiraz; a win-

ning combination for smoky beef ribs, sticky lamb chops or grilled aubergine. Alongside the GSM, the Barossa Shiraz brings power and richness, while the Cabernet Sauvignon offers elegance and grip, both ideal for more robust grilled dishes or cheese-laden burgers. These aren’t wines for background sipping, they’re wines that take centre stage, bringing a sense of occasion to every serve. For venues, offering premium reds with barbecue dishes is an easy way to premiumise the menu. Whether it’s pairing suggestions, confident upsells or a focus on wine theatre (think big glasses and bold pours), red wine and barbecue are a natural combination with real trade appeal – no matter the weather. So, don’t wait for the sunshine, bring bold reds to the barbecue now and give your customers a reason to raise a glass, whatever’s on the grill. Barossa Valley Wine Company wines are available now from Lanchester Wines – visit www.lanchesterwines.co.uk to find out more. See the advert on the

Stonegate Reaches 200-Pub Conversion Milestone in Strategic Estate Overhaul

Stonegate Group has achieved a significant landmark in its ongoing estate transformation programme, successfully converting 200 managed pubs to alternative operating models over a two-year period.

The pub giant, which operates approximately 4,300 venues across the UK, has been systematically restructuring its portfolio since chief executive David McDowall assumed leadership in 2023. The conversion strategy has seen managed sites transition to Leased and Tenanted (L&T) and Craft Union operational frameworks.

The company reports that data analytics, market intelligence and localised knowledge have driven conversion decisions, with the programme generating an average profit improvement of £110,000 per converted venue.

Stonegate’s managed estate has contracted from 800 sites to 550 over the past 24 months, representing a strategic shift towards franchise-style operations that the company believes better serves local communities.

McDowall emphasised the rationale behind the transformation: “Our strategy centres on positioning each pub for sustained success.

Today’s consumers increasingly prioritise the individuals serving them rather than corporate branding. Through collaboration with entrepreneurial publicans, we’re developing venues that demonstrate greater resilience, stronger community connections and enhanced ability to adapt to changing consumer preferences.”

The milestone was reached this month with the conversion of The Cutting Room in Melton Mowbray, where the venue’s former general manager transitioned to become the new publican under the revised operating model.

Despite the significant reduction in directly operated sites, McDowall stressed that managed operations continue to play a vital role in Stonegate’s business model.

“Our managed division remains integral to the overall group structure. We maintain considerable pride in our core managed estate, which comprises successful venues operated by exceptional general managers,” he stated.

The conversion programme forms part of Stonegate’s broader strategic repositioning as the hospitality sector continues to navigate post-pandemic challenges and evolving consumer behaviours.

Heineken UK Launches Limited-Edition Charity

Cask Ale In Time For Cask Ale Week

HEINEKEN UK and Star Pubs are giving licensees a golden opportunity to boost sales and back a brilliant cause this autumn, with the launch of Marmalade Breeze, a refreshing, easy-drinking charity ale brewed exclusively with Greene King Brewery.

Available from 1 September to the end of November, Marmalade Breeze is being released just in time for Cask Ale Week giving pubs a limited-edition talking point to shout about at the bar.

To make stocking easier, this year’s charity ale will be offered in smaller 4.5L pin kegs for the first time, reducing risk and potential waste, while making it simple for pubs of all sizes to take part. Every pint sold will raise 20p for the Marmalade Trust, the UK’s leading loneliness charity.

Lawson Mountstevens, Star Pubs Managing Director, says:

“Last year’s Marmalade Best proved a huge hit with customers and raised £17,000 – over 85,000 pints poured in support of the Marmalade Trust. This year we’re expecting to top that. The smaller keg size means more pubs can join in, with less worry about wastage.

“A charity ale is more than just a beer - it’s a conversation starter, a way for staff to engage guests, and a chance for pubs to do something positive for their communities while boosting sales.”

Amy Perrin, CEO and founder of Marmalade Trust, adds: “Funds raised through Star Pubs and HEINEKEN UK have already enabled us to expand into new areas like Wiltshire, Gloucestershire and Hampshire, and to grow our Christmas activities so fewer people face Christmas Day alone. Pubs are at the heart of their communities, so having Marmalade Breeze on the bar not only raises money but sparks important conversations about loneliness.”

Alan Fulcher, Technical Brewer at Greene King, says: “We wanted to brew a cask ale that’s refreshing, approachable and perfect for autumn occasions. Marmalade Breeze is one not to miss, especially with the good cause behind it.”

Available only to Star Pubs and HEINEKEN UK customers and only until November, Marmalade Breeze offers licensees an exclusive way to support Cask Ale Week, drive customer interest, and boost sales.

Saniflo Launches Clear Water Pump Range

Saniflo is pleased to announce the launch of the brand new Clear Water range — a complete line-up of innovative pumps designed for the collection, distribution, and pressurisation of clean water. Building on over 70 years of expertise in wastewater management, Saniflo’s Clear Water range now offers robust, sustainable solutions for clear water applications, including jet pumps, booster pumps, submersible pumps and underground lifting stations.

Whether it’s for rainwater collection, garden irrigation, draining basements, or boosting water pressure in domestic systems, the Clear Water range has a highperformance product to suit every need.

Sanijet is a range of 5 stainless steel centrifugal surface pumps optimised by a Venturi (jet) system for increased suction up to 8m. Automated for on-demand and self-priming for a simple start, the pumps have a max head between 50 and 54m and max flow rate from 3.6m³ up to 5m³.

SaniMHP is a 10-strong range of multi-stage surface pumps ideal for irrigation, rainwater use and water supply. From the 4-40 through to the 9-50 PC4 model offering max head ranges from 40m to 52m and max flow from 4m³ to 8.7m³, there is a model that will tackle pretty much every clean water movement requirement. With 4 models in the range and max head capacities between 40 – 54m, the new Saniboost range is a domestic booster pump ideal for optimised and smooth water supply. Max flow from 3.6m³ to 5m³ ensures there is a model to increase and regulate the pressure of water collected in most sizes of domestic water tank and the units operate automatically and are particularly suited for low-flow consumption. A Saniboost includes a buffer tank that limits the frequent starts and stops of the pump to which reduces noise disturbances and wear on the product. Each model offers guaranteed service pressure on drip irrigation installations

or automatic flush mechanisms.

Sanisub is a family of submersible pumps designed for a variety of applications including flood recover, basement drainage, rainwater re-use and, in some cases, light commercial operations.

With flow rates between 9–15m³/hour and heads up to 11m, Sanisub models like the ZPK, 800 Rainkit, and Steel + Emergency Kit provide powerful, reliable water management for challenging environments.

The Sanifos range offers two pre-assembled lifting stations with 110L and 280L capacities for the management of grey or treated water. With four inlets, flow rates up to 14m³/hour and heads of 7-10m the robust Sanifos can be discretely installed underground to move water from buildings, garden rooms and multiple small units – such as pods.

From a sustainability perspective, the Clear Water range promotes responsible water reuse and offers ecoconscious solutions that support the full water cycle—from collection and storage to redistribution. By enabling the reuse of grey water and alternative water sources like rivers, pools, and rainwater, these pumps help reduce demand on treated mains supply.

The addition of the Clear Water means that Saniflo is now a one-stop-show for all water management requirements; offering complete solutions for both wastewater and clean water applications. Whether you need to flush, drain, or pump — above or below ground — Saniflo provides easy-to-install, reliable systems designed to perform automatically with minimal maintenance.

To learn more or download the Clear Water brochure please visit www.sfasaniflo.co.uk

Closures In Britain’s Late-Night Venues Reach All-Time High With One In Four Businesses Lost Since 2020

The Night Time Industries Association (NTIA) has raised concern about the contraction in Britain’s nightlife scene as new data from the latest Night Time Economy Monitor reveals one in four late-night venues have shut their doors since 2020 – a total of nearly 800 businesses, leaving just 2,424 late night venues still operating.

According to the research, compiled by the NTIA and CGA by NIQ, losses have stepped up over the past three months with three net closures of venues a week, creating what the NTIA warns are ‘night-time deserts’ across the country.

The late-night sector has contracted 26.4% since March 2020, compared with the 14.2% contraction seen across the wider hospitality sector.

“We’re witnessing the loss of important social infrastructure from our towns and cities. Nightclubs and late-night venues are more than just places to dance – they’re cultural institutions, economic engines and cornerstones of community life,” said Michael Kill, CEO of the NTIA.

The decline in wider night-time economy venues is evident across all UK regions, although Wales and London are among the hardest hit, seeing declines of -16.8% and -15.3% since 2020.

Across the UK’s major cities, Birmingham has experienced the largest decline in late-night venues, at –27.5%, while Greater London’s late-night venue numbers have dropped 20.8%. The capital now has 343 latenight venues, compared with 433 in March 2020. Edinburgh has seen a gradual decline in late-night venues, falling 13.0% since March 2020 to a total of 47 in June 2025, while Liverpool has also seen a steady decline, dropping 13.9% to 93 late night venues in June 2025.

“The closure of one in four late-night venues changes the UK’s cultural landscape. Small venues nurture new talent, fuelling the success of globally renowned artists and the creative economy. You don’t get Ed Sheeran, Dua Lipa, or Oasis without small venues.

The collapse of independent venues puts the entire night-time economy at risk,” added Michael Kill.

“These closures have coincided with soaring operational costs—including increases to minimum wage and National Insurance in April—and a continued shortfall in post-pandemic support for independent operators.

Ventilating Commercial Kitchens

Air Vent Technology offers three ranges of high temperature fans designed for installation into commercial kitchens.

The “QBK,” the “QMF-HT,” and the “STR/MOS” can handle operating temperatures between 80ºC and 180ºC with performances from 0.10 m³/sec to 7.45 m³/sec, single and three-phase.

For maximum durability, the motors are out of airstream, preventing overheating, reducing exposure to dirt and grease, and minimising maintenance and cleaning. All have acoustic linings to reduce noise breakout.

The "QBK" range comprises six fans and five sizes, single and three-phase. They have energy efficient, direct drive fans with backward curved centrifugal impellers. "QBK" units have flexible airflow configurations - straight through or 90º.

Cases are of robust extruded aluminium frame in double skinned galvanised steel with a plastisol coated finish. All are fitted with energy saving controls. Attenuators, cowls, flexible duct connectors and weatherproof kits are available.

The "QBK" range will operate in temperatures of up to 120ºC with performances from 0.10m3/sec to 2.97m3/sec. The “QMF-HT” range comprises nine sizes - single and three phase, four and six pole motors. They are continuous running in temperatures up to 180ºC with performances from 0.10 m³/sec to 3.40 m³/sec and are for ducted or direct installation. They are easy to install horizontally or vertically, inside or out.

The “STR/MOS” are continuous running in temperatures of up to 80ºC and can be installed internally and externally.

There are two sizes, each with two motor ratings giving performances of between 2.00 m³/sec to 7.45 m³/sec. The “STR/MOS” are versatile with seven spigot options which can be set at installation.

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

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Although we have seen growth in venues such as themed bars and cocktails bars, our nightclubs and traditional late-night bars are cultural assets that we’re in danger of losing for good.” Said Karl Chessell, Business Unit Director – Hospitality Operators and Food, EMEA at CGA by NIQ

Sacha Lord Chair of the Night Time Industries Association said:“These figures are deeply worrying. Night-time venues are not just businesses— they are cultural hubs, training grounds for artists, and vital contributors to local economies. Losing one in four since 2020 risks creating ‘nighttime deserts’ and costing more jobs across the sector. We need urgent action: a VAT cut, business rates reform, and a reversal of NIC thresholds to protect venues, sustain employment, and ensure our cities remain vibrant after dark for generations to come.”

NTIA CALL TO ACTION

#STOPTHEDANCEFLOORTAX – THREE KEY AREAS NEED TO BE ADDRESSED TO STOP THE DECLINE IN NIGHT TIME ECONOMY AND LOSS OF JOBS

• Cut VAT for Hospitality & Night-Time Economy

• Permanently reduce VAT for venues, bars, and clubs to boost recovery and promote growth and investment.

• Reinstate National Insurance Thresholds for Employers

• Restore National Insurance contribution thresholds for hospitality and night-time economy businesses to ease hiring pressures.

• Sustain Business Rates Relief for Night Time Economy Sector Until Meaningful Reform is Delivered”

• Maintain business rates relief for the Night Time Economy sector until a comprehensive and fair reform of the rates system is implemented.

“The time to act is now,” Kill added. “We must stop the silent slide into night time deserts before the damage becomes irreversible.”

Entertainment

4 Entertainment Ideas Venues Can Use to Attract Evening Guests

The shift from daytime bustle to evening calm has long been a challenge for venues seeking to attract business after dark. Many owners worry about empty tables as the sun sets, wondering what could entice locals to leave their cosy homes. Attracting evening guests involves more than excellent illumination and last orders. Interesting entertainment keeps folks coming back. Is your plan solid? A good plan is more important than ever. Ignore this realm and expect dwindling numbers. Embrace new ideas, and you will see an increase in foot traffic as night approaches.

GAME NIGHTS WITH A MODERN TWIST

Smart venues host nights inspired by trends like casino online experiences. Picture poker tournaments at real tables, blackjack with play chips (no licences required), or even digital roulette projected on big screens. Punters seek excitement without the risk of losing their fortunes, and this type of event perfectly satisfies their desire. Why does it work? It gets people talking, competing, and buying one more round while they weigh up their next move. Social media buzzes when winners flaunt their mock trophies or share their amusing losses online. Game nights like these turn a slow Wednesday into a memorable outing, no dicey regulations necessary.

LIVE MUSIC THAT BREAKS THE ROUTINE

CONCLUSION

about craft rather than just cashing a cheque for background noise duty.

INTERACTIVE FOOD AND DRINK EVENTS

People eat dinner everywhere; few places make eating itself an event worth sharing on social media later on. Enter hands-on tasting sessions—a whisky flight led by someone who tells stories along with pouring measures, or buildyour-own pizza contests judged by local personalities rather than anonymous staffers hiding in kitchens out back. Giving guests control over the evening can lead to a surge in attendance, surpassing those who simply offer a plate of chips and a pint of lager without any flair.

IMMERSIVE THEMED EVENINGS

Instead of focusing on innovation, theme implementation can make or break them. Instead of just hanging “Hawaiian” bunting and serving sweet punch, build spaces so convincing that guests won’t question their location for five minutes. Imagine tiki torches blazing indoors (safely!), actors dressed as islanders welcoming each arrival with garlands or mysterious accents that are hard to identify. Enthusiasm breeds contagious energy; regulars return simply to see what spectacle arrives next month.

Some will claim live music is predictable—hardly innovative at all—but that’s missing the point entirely. Imagine acoustic duos performing stripped-back pop songs or local jazz collectives that captivate with their energetic brass sections. Guests want something authentic: raw vocals bouncing off brick walls or an unplugged guitar battle between rivals from two towns over. Word spreads fast when performers actually care

Venues seeking to fill seats after sunset can play it safe—or push beyond tired formulas to genuine spectacles and connection-building moments instead. Refusing to innovate means surrendering a custom to competitors who are less cautious about trying something new every week or month. The evidence is plain: evenings become busier and atmospheres livelier wherever clever ideas are allowed space to thrive regularly rather than occasionally dusted off during quiet seasons only. In hospitality today, fortune still favours the bold, and risk-averse owners rarely come out ahead when doors close at night.

Maximise Every Square Foot with Smarter AV

In hospitality, every square foot needs to earn its keep. From breakfast service to weddings, from DJ nights to brand launches—modern venues must flex fast. And if your AV can’t keep up, you’re leaving money on the table. That’s where Audiotek comes in.

We design and install AV systems that shift with your schedule. Lighting and audio that move from mellow

Sunfly Karaoke

Sunfly is undoubtedly the best-known name in Karaoke, having been formed in 1991. However, technology has come a long way since the 90s.

Sunfly now have over 20000 HD Karaoke videos designed specifically for large screens. All songs have been digitally remastered for consistent audio quality. There are specially curated playlists and international content on all systems.

Sunfly now have a large range of online and offline systems. The most popular in the pub and restaurant market is the Sunfly Showcase Touchscreen System which features an intuitive interface and robust touchscreen designed for frequent use. Available for sale and on

lease for just £100 + VAT per month for two years (then £25 per month).

We also have tablet-based systems such as the EVOBOX Club which is available for only £60 + VAT subscription per month, minimum one year.

In addition, we have partnered with SingPods who have a fantastic range of professional systems as well as their famous self-contained pods.

If you have an under-performing function room, you may be surprised to hear how easy and affordable it is to convert part or all of the room to a Private Karaoke room.

Customers can then book online and enjoy 2 or 3 hour timed sessions; bookings are managed with intuitive room management software. Contact us for a free consultancy or for a full build quote. ROI possible within 3 months.

All systems are fully licensed and legal, sales are reported to PRS every quarter. We also provide great 24/7 IT support.

Visit our website today @ sunflysolutions.com to view our other products such as the Satellite Laptop and Wireless Microphones systems as well as apps and subscription packages. See the on page 9 for details.

Snack Savvy: How To Capitalise On Pub-Goers’ Snack Preferences

Packaged snacks remain an integral part of the pub experience according to a recent report from CGA by NIQ.

Nearly 8 in 10 pub-goers buy packaged snacks (food not from the kitchen), with 1 in 5 of these consumers doing so during every or most visits. Crucially, almost two thirds will make in-venue snacking decisions. A further 1 in 5 know the type of snack they want before visiting, but not the brand. This signposts an enhanced opportunity for success by increasing visibility at the point of sale and projecting the right message to connect with the snacking audience.

The data suggests pub snacking remains steady even amid uncertain economic conditions, with around half of consumers stating they don’t expect their buying behaviour to change over the next 12–18 months. This level of consumer confidence reinforces the reliability of the snacking out-of-home revenue stream.

Interestingly, Gen Z are particularly engaged with pub snacking. Their approval signals optimism, given this demographic already represents 25% of the global population and is forecast to become the wealthiest gener-

ation. Their openness to trying different flavours and formats sets them apart from other age groups. For all these reasons, brands with an understanding of Gen Z’s motivations and behaviours are well-placed to secure both short- and long-term wins.

Affluent snackers, defined as those earning £50k+ annually, spend an average of £68 more per month in the out-of-home market than their non-affluent counterparts, making them a crucial demographic to understand and target marketing efforts towards.

So, what are today’s pub-goers nibbling?

Crisps, nuts, and pork scratchings dominate the pub-snacking repertoire. All the same, there’s space to diversify beyond these traditional options and flavours, particularly for younger and more adventurous audiences. But there’s a curveball to work around- the biggest barrier to purchase isn’t price… many consumers just don’t think about snacks when ordering drinks.

This insight alone is actionable for suppliers and operators alike, suggesting a focus on promotions, alignment with big trends (for example

health and wellness), and product visibility can shift habits and encourage more spontaneous purchases.

The implications for suppliers are clear. A deeper understanding of consumer expectations, preferences, and spending behaviours can support the development of more compelling sales stories for wholesalers, enable better menu planning for operators, and ultimately help brands and venues grow business together.

Andrew Hodgson, CGA by NIQ’s Client Business Partner –Foodservice commented: “Pubs are a key part of UK culture, and snacks are a key part of the pub experience. We have found that the opportunities for success aren’t just in understanding what people eat, but knowing when and why they buy, as well as why they won’t. This gives suppliers and operators the tools to make smarter decisions about range, promotion, and placement. At the end of the day, understanding these behavioural drivers can support and promote connection with consumers and shape snacking habits before they’re fully formed.”

Read the full report at https://tinyurl.com/38a5mn7j

Snack Brands, Making Life Easier For Publicans

Snack Brands, based in South Yorkshire have been supplying the licensed trade with pub snacks for over 30 years.

The former publicans boast a unique offering, with their own brand of pork snacks. Uncle Alberts Porkshire Pig come in three sizes of packaged scratchings alongside crackling and crunch options.

They also stock a large range of hand picked quality bar snacks from other brands.

The biggest winner though is that they deliver your order straight to your pub, restaurant or bar.

Alex Morrisey, one half of the father son duo behind the business explains.

‘Our advantage is we are a family business who have had first hand experience of the pub trade, this is why we are constantly asking ourselves, how do we make life easier for landlords and ladies?’

Their brand new website has given them the scope to offer a new service with customers filling in their

details to set up a retail account, giving them access to exclusive trade prices.

‘It is about removing barriers, No more trips to wholesalers, a quick call, email or a few clicks and your order is on the way.’

‘The delivery model allows us to reach venues across the country, we have customers in Southampton, up in Scotland and even on the Isle of White’.

‘We are really confident in our pork snack range, we think they are the best in the business and the word is definitely spreading’

You can access The Snack Brands offering by going to www.snackbrands.co.uk or get in touch at brian@snackbrands.co.uk See the advert on the inside front cover for further details.

DON’T MISS OUT ON REAL HAND COOKED CRISPS’ MASSIVE TRADE EXCLUSIVE COMPETITION… WIN YOUR SHARE OF £25,000 WORTH OF FREE STOCK!

REAL, the foodservice focussed premium hand cooked crisps with bags of character, is running its biggest ever competition, giving away over £25,000 worth of free stock.

Every month from May to September, five lucky winners will each receive £1,000 worth of REAL Hand Cooked Crisps stock. That's five chances every month for five months to win a share of this incredible prize!

Mark Dyer, Tayto Food Service National Account Controller shares, “We’re REAL-ly excited about our biggest ever trade exclusive on-case promotion. With over 20 years of supporting the food service channel, this MASSIVE stock giveaway - alongside our ongoing partnership with the Springboard Charity - underlines our commitment to this vital sector.”

Entering is easy - purchase any case of REAL Hand Cooked Crisps from your delivered wholesaler or C&C and visit realcrisps.com/win

Upload your receipt and be entered into the monthly draw.

With a draw every month you have even more opportunities to win if you buy REAL regularly!

REAL is a Great Taste Producer with a range of 9 ‘in your face’ flavours that are all gluten free, vegetarian and with no added MSG.

With five chances to win every month, there's never been a better time to get your hands on some of best-selling flavours!

This is a REAL-ly big prize that you don't want to miss!

Tayto Group is the largest family-owned, Britishmade snack company, with a stable of well-known British brands:

• Great Taste Award winning pork scratchings

- Midland Snacks, the ultimate and traditional pub snack

• Golden Wonder fully-flavoured crisps – the iconic favourites

• Animal Adventures - the fun, gluten-free, vegan, family-friendly snack

• Marmite Crisps – your customers will LOVE these moreish crisps

With the perfect product for everyone, Tayto has food service snacking sorted…

Sustainable Resources

Smarter Hotels, Sustainable Futures

How Zennio’s KNX-based integration is redefining efficiency, guest comfort, and sustainability in hospitality.

In hospitality, every percentage point counts. Energy alone accounts for 3–6% of a hotel’s running costs — yet waste remains rife. The solution isn’t guesswork, it’s insight. The path to leaner, greener hotels starts with data, and ends with intelligent control.

That’s where Zennio comes in.

By integrating the hotel’s PMS with a KNX-based Guest Room Management System (GRMS), every element — HVAC, lighting, access, and entertainment — can work in sync. If a guest hasn’t checked in, the AC won’t run. If housekeeping sees a live “Make Up Room” signal, they head straight where they’re needed. If maintenance spots early-warning alerts, breakdowns are prevented before they cost revenue or refunds.

The KNX standard’s open interoperability means hotels aren’t locked into one vendor — they choose the devices that fit their needs today, knowing they can expand tomorrow. This flexibility, paired with Zennio’s global experience and local support, ensures systems grow with the property, not against it. For guests, it’s seamless comfort — personalised lighting, temperature and services at their fingertips or via voice. For operators, it’s operational clarity, cost savings, and a measurable cut in environmental impact.

From luxury suites to common areas, front-of-house to back-ofhouse, Zennio’s technology delivers actionable insight and precise control. The result? Rooms that adapt in realtime, staff deployed with purpose, and assets maintained proactively.

In an era where sustainability sells and efficiency drives profit, intelligent integration is no longer a luxury — it’s the baseline. The hotels that thrive will be those who see technology not as an add-on, but as the engine of their operation.

Zennio already powers that future in over 100 countries. The question is: will your hotel be next?

Zennio was founded in 2004 with a vision to make the world “smarter” by providing innovative solutions to the control automation industry, what is many times referred to as smart buildings. Along the path it became more and more evident many hotels were missing the benefits of those solutions and Zennio committed itself to provide them

For further information on Zennio 01908 109 040, email info@zennio.co.uk, or visit www.zennio.co.uk

See Zennio at the upcoming Independent Hotel Show, 6-7 October, London Olympia.

Is That Bowl Just Made From Leaves?

People have eaten from leaves for thousands of years - in Asia and Africa, it’s still common. TAPARI is reintroducing this concept to the West as an ancient solution to a modern waste problem.

72% of consumers reported buying more eco-friendly products than five years ago. Today's customers are actively seeking out brands that share their values, especially when it comes to health and wellbeing. TAPARI products are a unique, natural choice that your customers will immediately notice.

Just made from stitched leaves, with no glues or chemicals - our dishes have a beautiful, organic texture that makes food look and feel special. When your guests see you’ve made a conscious choice, it shows them you care - about your business and about the planet.

In today’s competitive market, customers are looking for more than great food - they want a memorable experience. Traditional plastic and paper disposables can make your hard work look uninspired, leaving a poor final impression. This is the challenge TAPARI solves. We offer a sim-

ple, powerful way to upgrade your food service, ensuring every detail reflects the quality and care you put into your business.

You might wonder - “how will my customers perceive these very natural products?” - With more than a million meals served on TAPARI in the UK already, we believe that the response has been overwhelmingly positive so far!

From weddings to beer gardens - you can use TAPARI in a wide variety of settings and you always get more than a great-looking dish. You get to offer a truly guilt-free experience. Our disposables compost naturally, so you and your customers can enjoy your meal without worrying about waste. It's a simple change that makes a powerful statement. Serve with style, serve with purpose, serve with TAPARI.

Get in touch with us to sample our products today!

Visit: www.tapari.co.uk - Email: info@tapari.co.uk - Call: 03301 339 369

See the advert on page 13 for more information.

Energy Saving Made Simple, Thanks to Omnium

HELPING BUSINESSES REDUCE ENERGY WASTE AND COSTS

Omnium, an experienced energy consultancy, partners with businesses across the country to transform complex energy challenges into clear-cut, sustainable solutions, resulting in all important financial savings.

Many businesses can feel overwhelmed by rising energy costs, complex contracts, inefficient systems, and evolving compliance mandates. Without specialist knowledge, savings and sustainability targets can at times feel hard to reach.

Omnium deploys a methodology which focuses on balancing profit and sustainability to guide clients from hidden inefficiencies to optimised, cost-effective energy use. Energy audits are initially carried out to benchmark current consumption and make way for the next phases of strategic energy purchasing and renewable integration.

All this service is delivered through data informed and impartial consultancy. Omnium has worked hard to achieve both a B Corp and ISO 9001 Quality Management Certification — showcasing their commitment to a sustainable, consistent and reliable business for both their customers and their employees. Businesses are often happily surprised at how quickly a comprehensive energy audit pays for itself—often

through savings in electricity, gas and water contracts.

Omnium works with a number of businesses to achieve immediate visibility over energy use—and reductions in both cost and carbon footprint.

Businesses could benefit by focusing on three non-negotiables:

• Know Your Data – You can’t reduce what you can’t measure.

• Don’t Neglect Water – It’s often overlooked, yet can be ripe for savings.

• Use Efficiency to Futureproof – Energy efficiency isn’t just cost-saving—it’s a way of ensuring the longevity of your business.

• Ask Omnium today and see how we can Make Energy Make Sense for your business. Find out more at https://askomnium.co.uk or email us at hello@askomnium.co.uk

See the advert on the facing page for more information.

Cleaning and Hygiene

The Sticky Table Effect: Why It’s Costing More Than Just Clean-Up Time

We’ve all experienced it, a table that looks clean but feels unpleasantly sticky. In hospitality, that single moment can make or break a guest’s impression. Many assume sticky tables mean poor hygiene, prompting negative online reviews on platforms like Tripadvisor. These reviews can erode trust, impact bookings, and damage your brand’s reputation, all because of something that isn’t dirty at all.

The culprit? Quat build-up. Quats (quaternary ammonium compounds) are common disinfectants, but when used repeatedly without proper rinsing, they leave a residue that builds over time. This “invisible grime” creates the sticky sensation that guests misinterpret as uncleanliness.

The reality is, removing quat build-up is labour-intensive and costly. It requires deep cleaning, retraining staff, and often a full reset of cleaning protocols. In a busy hospitality setting, that’s time and money many don’t have.

One way to avoid this problem is by choosing a sanitiser with a non-quat-based formula. Always check the label for the active ingredient, for example, Sani Professional® Protect 360° biodegradable sanitising wipes contain a plant-based natural active that helps mitigate this issue, without leaving sticky residues behind.

With the right product, you can keep surfaces genuinely clean, and ensure your guests feel it too.

Request your FREE Protect 360° samples by writing an email to samples@sanipro-intl.com

Better Hygiene, For Better Business

Hygiene should be a top priority for all businesses, especially those that regularly host and feed the public. But in many cases, and particularly for larger hospitality settings, achieving good hygiene efficiently can seem like a struggle. Settings can have many washrooms, and multiple systems can be difficult to maintain. For restaurant owners, it may not be apparent that hygiene maintenance and stocking of hygiene products throughout the facility can often be as complex as food operations, and equally as important to maintain. Without the appropriate protocols in place, catering settings run the risk of reputational damage and fines. It is, therefore, crucial for operators to invest in the most up-to-date systems to maintain and attract customers and boost environmental credentials.

EFFICIENT HYGIENE, FOR BETTER

BUSINESS

Clean front-of-house and washroom facilities should be a top priority to encourage repeat visits and maintain guest satisfaction. But in many cases, the number of washrooms in a facility can pose a challenge, so it’s no surprise 71% of cleaners wish their washrooms were easier to restock1

The key here is to reduce the refill frequency. By using solutions such as the Tork Xpress® Multifold Hand Towel System, caterers can free up staff time and improve the guest experience. In fact, the system means you can serve twice the number of guests before needing to refill.2

WORKFLOW PRACTICES MATTER

In a busy catering environment, staff often must perform various roles, such as taking orders, serving food and

Fresh Air, Happy Guests:

Why UK Hotels Are

Turning

to Smell Away® for Odour and Allergen Control

In the hospitality world, first impressions are everything. Guests may not always notice a beautifully cleaned room—but they will notice a lingering smell.

That’s why an increasing number of hotels across the UK and Ireland are turning to the Smell Away® HEPA air purifier—a sleek, silent, and powerful solution designed to eliminate odours and improve air quality, one room at a time.

Originally trusted in residential care settings, Smell Away®’s new dual-action purifier is now making waves in hospitality, combining HEPA-grade allergen filtration with a premium activated carbon odour control system. The result? Cleaner, fresher air that guests immediately notice—without the heavy perfumes or noisy equipment.

The purifier’s HEPA filter captures 99.97% of airborne

drinks, and welcoming guests. As a result, cleaning can fall down the priority list for many as staff struggle to juggle tasks and instead, understandably, prioritise customer-facing requests. Ensuring your facility has the efficient cleaning systems in operation allows staff to target their cleaning efforts to areas that matter, freeing up time to do what they do best: provide a welcoming and warm environment to guests.

particles—like dust, pollen, and pet dander—while the Australian RC412 carbon layer absorbs VOCs, smoke, and persistent smells from cooking, bathrooms, or prior guests.

Designed for hoteliers, Smell Away® is:

• Plug-and-play with no installation required

• Whisper-quiet—ideal for guest rooms and lounges

• Low-maintenance, with filters lasting up to 2 years

• Energy-efficient and compact, with a discreet footprint Hotels using Smell Away® report fewer guest complaints, reduced reliance on fragrances, and improved reviews tied to cleanliness and comfort. With free UK and Ireland delivery and volume discounts, it’s a smart investment in both brand and guest experience. Smell Away®: Because fresh air is the best welcome. www.smellaway.com

To help educate restaurateurs on improving cleaning practices, Tork Workflow™ for Restaurants is an expert consultation designed to reduce interruptions, increase efficiency and maintain a hygienic environment across all aspects of a restaurant’s operation. In fact, over threequarters of kitchen staff would be happier if their workplace were more organised.3 Training staff on the most up-to-date cleaning practices is one of the most important responsibilities for a manager, to ensure everyone takes responsibility for hygiene.

Prioritising hygiene isn't just about cleanliness—it's about protecting your business, your staff, and your customers. By investing in efficient systems and smart workflows, hospitality businesses can create safer, more welcoming environments that keep guests coming back.

torkglobal.com/gb/en/foodservice

TUGO - Innovative Food Solutions Chefs' Buyers Guide

A passionate team, fanatical about food, and committed to creating the freshest, most flavourful, globally-inspired food concepts for our clients across foodservice, we’ve been delighting customers with exciting concepts for over a decade. Never standing still, we constantly innovate with fresh new ideas and category-leading levels of service and agility.

Our bold, adventurous spirit and positively restless dedication to innovation fuel us to find new flavours and unearth the freshest, tastiest food concepts to meet our clients’ needs — from vibrant global street food to hand-stretched fresh dough pizza.

We’re clear in our purpose: to take the weight off our clients’ plates and make life easier with our complete

end-to-end, market-leading foodservice solutions. We’re collaborative, working side by side with our clients from menu innovation and concept development through to product training, marketing, and sales support. We provide the tastiest, most innovative food solutions so our clients can focus on delighting their customers and unlocking opportunities to drive revenue.

Tel: 01295 367351 Email: hello@tugo.co.uk Web: www.tugo.co.uk

See the advert on the facing page for mor information

Skinny Malinkys - Full Flavour Misbehaviour

Skinny Malinkys is a small batch hot sauce company based in Southbourne, Dorset, a place that has become well known for making food lover's dreams come true. Known throughout the area for their unique hot sauces, Skinny Malinkys only use market fresh, fermented chillies to create Louisiana-style vinegar based sauces that are fiercely flavourful with just the right amount of tongue tingle. Skinny Malinkys has a broad range of flavours to suit all tastes; from the savoury depth of the OG Roasted Garlic to the tropical tang of Pineapple Gold, made using fiery Golden Habanero chillies, or the tastebud teasing Green

Chilli, Cumin and Coriander - it makes sense to try them all! Bold, uncompromising taste in every drop. Join in with the full flavour misbehaviour at every meal.

Always dreamed of bespoke hot sauce for your business? Contact Skinny Malinky’s today to see what they do to elevate your condiment game.

www.skinnymalinkys.co.uk

Discover How Bidfood Can Help Your Business Shine

Even though the sun is shining and high temperatures continue to spread across the UK, for foodservice, the attention turns to preparing for the festive season. And while Christmas cheer will fill dining rooms, many hospitality businesses face a familiar struggle — delivering exceptional experiences under mounting cost pressures. With rising costs, staffing shortages and supply chain pressures, careful planning is more important than ever. So, to help tackle these challenges, Bidfood has the perfect Christmas gift: an array of cost saving cost-saving tools designed to help the out-of-home industry thrive during its busiest season.

Unwrap Bidfood’s brand new online Christmas Range Brochure, which blends creativity, efficiency, and flexibility, enabling operators to keep standards high without overstretching budgets.

Inside, caterers will discover:

• Christmas menu planners – Digital tools to create profitable, portion-controlled menus using seasonal, cost-effective ingredients.

• Costed recipes – Chef-curated dishes with clear costings for minimal waste and maximum creativity.

• Tiered festive range – Quality products at multiple price points, maintaining a premium feel, whatever the budget.

• Waste reduction advice – Expert tips to cut waste, save money, and support your sustainability goals.

• Labour-saving products – Ready-to-serve and preprepped items to ease kitchen pressures and improve consistency.

To further inspire this Christmas, Bidfood’s Culinary Development Team has unveiled ‘The 12 Bites of Christmas’, which includes twelve brandnew recipes showcasing the latest festive products and trends and how chefs can apply them to menus. Think tender pulled turkey and sweet caramelised onion puff pastry rolls with cranberry and brie, moreish smoked salmon bruschetta with mascarpone and dill, and gingerbread French toast with spiced mincemeat and crème anglaise. Each dish is available as a short, easy-to-follow recipe video, helping chefs stay ahead of the curve with menu innovation.

This year also brings Bidfood’s biggest ever Safari Reward Members prize draw, alongside a variety of seasonal deals — giving you more reason to get involved!

From menu planning to staff training, sustainability advice to time-saving products, Bidfood is delivering far more than food this Christmas. Find the tools, inspiration, and expertise to help you turn challenges into opportunities and make the festive season truly sparkle!

Visit www.bidfood.co.uk/christmas/ to explore the Christmas Range Brochure and discover how Bidfood can help your business shine.

See the advert on page 15 for further information.

Smarter Menus for a Healthier Future

By Richard Thorpe

As the UK’s Less Healthy Food (LHF) legislation comes into force in October 2025, hospitality and OOH (out-of-home) operators are facing a significant shift. The new rules will restrict the promotion of high-fat, salt, and sugar (HFSS) foods— particularly across digital and broadcast channels—placing pressure on businesses to rethink their menus and marketing strategies.

But this challenge also presents an opportunity.

Eatlean Cheese, made from 100% British cow’s milk, is helping operators reimagine indulgent favourites like burgers, pizzas, and loaded fries. With up to 90% less fat and 45% more protein than standard cheddar, Eatlean enables chefs to create better-for-you versions of classic dishes—without compromising on flavour or function.

“It’s not about removing indulgence—it’s about rethinking it,” says Sara Greenhalgh, Director of Ingredients at Heler Ingredients. “We’re helping operators deliver bold, satisfying dishes that meet

nutritional targets and customer expectations.”

Eatlean’s range—including Tasty, Red, Chilli, Smoked and Grated blends—offers versatility for recipe development. Whether it’s a high-protein pizza, a leaner cheeseburger, or a calorieconscious mac & cheese, Eatlean supports smarter choices that go beyond token “healthy” options. These are dishes that will appeal to all diners, not just the health-conscious.

With the LHF legislation also affecting how suppliers and third-party platforms promote HFSS products, flexibility is key. Operators who adapt now can stay ahead of the curve—offering menus that are not only compliant but commercially compelling. Eatlean empowers the industry to lead the change—delivering indulgence with intention, and menus that are as marketable as they are mindful.

For more information or to request samples, visit www.eatleaningredients.com

A Legacy of Taste Through Tradition

It began with a humble butcher’s shop in Northern Ireland in 1898. Now, over 125 years later, McWhinney’s is a leading name in sausage production. Spanning six generations and still family-owned, the business has kept its original Irish recipe a closely guarded secret.

Using only the finest cuts of pork alongside the benefits of modern-day production, McWhinney’s has crafted sausages with exceptional taste and consistency.

All the ingredients and pork used are sourced from quality suppliers and farms, ensuring consistency and full traceability. McWhinney’s are a member of The British Frozen Food Association and backed with Erudus affiliation for allergy, nutrition and accurate product data, and SALSA approved. We have extensive ‘best practice’ food safety audit for professional food buyers and welcome customers to our facility to proudly showcase our family business and our longstanding, dedicated team.

Breakfast is a really important customer satisfaction measure

• 83% said a breakfast service is essential for a positive hotel experience

• 91% said they prefer an in-hotel breakfast

• 65% of the customers interviewed admitted they chose the hotel based on breakfast service.

*TripAdvisor’s TripIndex Breakfast statistics indicating guest habits.

Some of the key products within the McWhinney’s range are:

70% Pork Breakfast Sausage: Our lightly herbed, quality Cumberland pork sausage will create a memorable breakfast. The breakfast experience, including a quality sausage, can attract more guests and improve your reviews!

63% Pork Gluten Free Sausage: Great for those with a particular diet, but don’t worry…it’s the same taste, same quality, just Gluten Free! You won’t tell the difference!

60% Pork Cocktail Sausage: Suited for Buffets, Parties or Christmas, our bite size Cocktails are sure to be a hit and are perfect for any occasion. Where we are today?

Continued company growth has driven demand for the next stage of investment. A second factory is currently being built to increase manufacturing capacity by 2.5 times, and it is expected to be completed by March 2026.

Make it McWhinney’s!

Proud and confident in its range, McWhinney’s is offering an opportunity to try its sausages for yourself. Claim your FREE SAMBLE BOX* by e-mailing info@mwhinneys.com with your name, establishment, address and the code: CLH264.

*samples are for foodservice establishments currently operating in the UK

The Campaign for Real Vanilla

Ever since launching LittlePod in 2010, Janet Sawyer MBE BEM has been on a mission to underline vanilla’s versatility.

So when it came to hosting a dinner with which to mark her latest book – Real Vanilla: Nature’s Unsung Hero – there was no question about the main ingredient on the menu.

Having long supplied The Farm Table in Topsham with products from LittlePod’s responsibly-sourced range, the East Devon-based company’s Managing Director and founder was thrilled when Head Chef Tom Chivers suggested creating a bespoke four-course vanilla-infused feast. He did not disappoint – treating Janet and her guests to a masterclass in natural flavours.

Tom cooked LittlePod Vanilla and Mushroom Arancini, Baked Brixham Sole with LittlePod Vanilla Sauce, LittlePod Vanilla and Lemon-Stuffed Chicken Breast, and LittlePod Tiramisu at last month’s dinner and UK book launch at Darts Farm’s award-winning restaurant.

“We use LittlePod’s vanilla paste and pods in our recipes

regularly, mainly in our puddings, so it was a pleasant challenge to build four courses to celebrate Janet’s latest book. We look forward to her next publication!”

The Farm Table was recently crowned Best Farm Restaurant at the Farm Restaurant Awards and presented with two AA rosettes for “outstanding culinary standards.”

Putting the focus on provenance, flavour and sustainability, Tom and his team have earned a reputation for excellence in the three years since The Farm Table first opened its doors to diners in Devon.

In creating a menu that Janet described as ‘delicious, delicate and summery,’ Tom demonstrated that there’s little as versatile as the ingredient at the heart of LittlePod’s longrunning Campaign for Real Vanilla!

Janet’s second book – Real Vanilla: Nature’s Unsung Hero – is available to purchase online from LittlePod here: www.littlepod.co.uk/shop – please email sales@littlepod.co.uk for more details and visit www.dartsfarm.co.uk for more about Darts Farm.

Sharpening Innovation from Sweden

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

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

fessional-grade results. No guesswork. No overheating. Just consistent, razor-sharp edges — time after time. With its low-noise operation and compact design, it integrates seamlessly into even the busiest culinary spaces — and is also suitable for sharpening other blades commonly used in food preparation.

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

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

What sets the Tormek T-2 Pro Kitchen Knife Sharpener apart is its blend of simplicity and pro-

Phone: +46 581-147 90 Email: info@tormek.se

Hospitality Technology

Feeding The Future: How Technology Is Reshaping UK Dining

By Lewis Sawyers, business consultant at

Using outdated systems to manage a restaurant is akin to driving a car with square wheels. As the front-of-house team tries desperately to maintain the car's control and speed, the vehicle itself is unsettled and shudders frequently, leading to an uncomfortable experience for the passengers.

Amid an increased demand for seamless customer experiences and enhanced service speed, streamlining operations for front-ofhouse staff has become a priority for restaurants. Similarly, convenience, speed, and a personalised experience have become standard expectations for consumers when dining. As a result, integrating technology into restaurant operations is now considered essential to meet these demands. Without this digital convenience, restaurants run the risk of delays in processing orders and taking payments, creating disruption for customers. There is also the issue of changes within areas like inventory management and menu optimisation suffering as a result of restaurants relying on one central computer in the back-office.

These operational issues frustrate diners and place added pressures on staff in equal measure. In worst case scenarios, they lead to slow table turnover and reduce revenue opportunities for restaurants, potentially damaging a brand’s reputation and customer loyalty. To remain competitive in a continuously evolving landscape, restaurants must embrace technologies that not only support their staff, but also meet the expectations of the modern day, digitally savvy consumer. Failure to keep up leaves restaurants at the risk of falling behind competitors.

THE NEED FOR RESTAURANTS TO ENHANCE THEIR DIGITAL OFFERINGS

The food and drink industry is fiercely competitive, with 1,932 establishments going insolvent in 2023 – an astonishing 45 percent increase from the previous year. To stand out from the crowd, those providing customers with enhanced digital offerings are at a clear advantage. Particularly in the face of soaring costs, profitability challenges and labour shortages, additional offerings like digital menus and a variety of payment options, can make a significant difference in ensuring customer loyalty and satisfaction.

In addition to meeting customer expectations, digital offerings can also refine back-office operations. Without digital assistance, employees have to manually track inventory, leaving room for error. Similarly, restaurants without digital payment systems rely on manual calculations and counting out cash by hand, potentially resulting in costly mistakes. This often leads to transactions being misrepresented, producing inaccuracies, as well as requiring additional time and resources to correct them.

THE BENEFITS OF A STRONG POS SYSTEM FOR RESTAURANT OPERATIONS

Fortunately, integrated solutions are readily available in the form of all-in-one point of sale (POS) systems. A good POS system not only streamlines operations, but helps restaurants to boost revenue. By automating otherwise manual tasks like inventory management and transaction tracking, errors are minimised, time is saved, and workflows run smoother on one integrated platform.

POS systems can also assist restaurants with their wider business strategies. One of their key features is the ability to provide real-time data on sales, customer preferences and employee progress. These insights can subsequently be used to better inform decision making and enhance profits. For example, data indicating which menu item has been the most popular could offer awareness into the best items to include in a deal. Additionally, a strong POS system can improve customer retention, by ensuring consumers can pay using the method which is most convenient for them, whether that be cash or contactless. With integrated payments solutions like this, front-of-house teams can also focus on serving customers face-to-face from their handheld devices, without needing to divert back to the bar to process their orders or payments.

HOW THE RIGHT POS SOLUTION MEETS CONSUMER DEMAND

UK consumers are increasingly seeking dining experiences that offer more than just food. They are prioritising establishments that provide sustainably sourced meals and value through loyalty programs. Diners are more inclined to support and return to trusted restaurants that deliver quality.

The right POS solution can help with this. For example, online rewards programs can be run through a restaurant’s POS system. Offerings like this boost customer loyalty by fostering engagement and creating connections with customers, as well as personalising their dining experience, making customers feel valued beyond their financial contributions to the restaurant. As a result, consumers are more likely to return to a restaurant. Potential rewards are also a good incentive for consumers to try a new venue.

The real-time data that POS solutions gives restaurant owners access to, also augments the customer experience. By understanding which items are most popular, restaurants can create more targeted and impactful marketing campaigns that resonate with their customers. Customers will feel more valued knowing their feedback has made a difference to a restaurant’s strategy.

From streamlining back-office functions to personalising customer experiences, a strong POS system makes all the difference for restaurants trying to stay competitive in a highly dynamic environment. Those relying on manual processes will struggle to keep up with competitors that are leveraging digital tools like POS systems to optimise operations. Investing in the right POS system isn't just an upgrade – it's a strategic move that can define a restaurant’s success in today’s fast-paced industry.

Extra Security with CardsSafe

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

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

CardsSafe is practical and easy to use, requiring minimal training and installation. The wireless CardsSafe units, which hold up to ten cards, can be conveniently placed behind the bar and work alongside existing POS. The units provide extra security for venues offering alfresco dining, setting the company apart from the competition. Debbie, Director of The Deers Hut in Hampshire, explains, "The CardsSafe system is great for servicing customers

who enjoy our outside areas".

CardsSafe Ltd.'s technology has been a trusted part of customer service for numerous restaurants, hotels, bars and golf courses for over twenty years. The system provides an added layer of security for both the venue and the customer. The bar tab-keeping units signify to customers that the venue prioritises their card security, a testament to the long-standing success of CardsSafe technology. For more information, visit www.cardssafe.com or call 0845

An Interview with William Gorol, founder of triSaaS Hospitality Technology

Tell us about your background

I began my hospitality career as a teenager washing dishes at the Ardlui Hotel on Loch Lomond. Despite leaving school early with few qualifications, I worked my way up through the ranks to become General Manager at venues like Edinburgh’s Old Waverley Hotel and Ayr Racecourse. These experiences helped me understand the daily pressures different hospitality departments face. In 2009, frustrated by inefficiencies in the industry, I transitioned into technology which is when I built Procure Wizard, the UK’s first integrated procure-topay platform for hospitality. It went on to serve over 8,000 sites and was acquired by The Access Group in 2018. Now with triSaaS, I am focused on creating intelligent software and consultancy solutions for the hospitality industry to fix the problems I once faced in the industy.

Purchase Warrior is described as your boldest innovation yet. What makes it stand out from other procurement platforms in the market?

Purchase Warrior is a truly next-generation procure-to-pay platform. It is AI-powered and mobile-first, making it intuitive and accessible for hospitality teams. What sets it apart is its ability to manage the entire procurement process from supplier onboarding to invoice reconciliation while delivering real-time insights and control. It is built specifically for hospitality and shaped directly by user feedback and operational realities. With your extensive experience in hospitality, how did those real-world

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

challenges shape the development of Purchase Warrior?

Every feature in Purchase Warrior is rooted in my experience of hospitality operations. From inconsistent ordering to time-consuming admin and lack of visibility, these were daily frustrations I personally dealt with. We designed the platform to eliminate those pain points by making procurement faster, smarter, and more transparent for teams under pressure.

How does the AI-powered functionality in Purchase Warrior improve decision-making for hospitality teams, and what kind of impact are you seeing so far?

The platform uses smart algorithms to surface key insights in real time. It helps teams make informed decisions on purchasing, identify trends, and spot potential issues before they arise. As users interact with the system, it adapts and evolves, becoming more accurate and predictive. Early feedback from clients that have signed on shows faster ordering, fewer invoice errors, and improved supplier engagement.

triSaaS has seen impressive growth recently. What’s next for the company, and how do you envision the future of hospitality tech evolving over the next few years?

We are continuing to invest in product development and expanding our portfolio to meet emerging needs. The future of hospitality tech lies in intelligent, connected solutions that drive efficiency and performance. Our goal is to lead that transformation by delivering tools that are not justpowerful but also grounded in the realities of daily operations.

For further information, please visit www.trisaas.com

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.

See the advert on page 2 for details or visit www.3rtelecom.co.uk

A LEADING PROVIDER OF TECHNOLOGY AND SERVICES THAT IMPROVE EFFICIENCY, COMPLIANCE AND PERFORMANCE

Introducing the most advanced procurement platform available in the UK sector.

This AI-powered, mobile-first procure-to-pay (P2P) platform draws on nearly two decades of procurement expertise to transform how hospitality businesses manage purchasing and supplier relationships from food, to cleaning supplies or contractors, it covers it all.

Purpose-built to address the real-world challenges of hospitality procurement, Purchase Warrior delivers speed, accuracy, and control at every stage of the process—from supplier onboarding and purchase order creation to invoice reconciliation and analytics.

The platform uses smart algorithms to highlight important business data in real time, helping with ordering, spotting trends, and making faster, better decisions. As teams use the system, it adapts and evolves, becoming a proactive operational companion across departments.

The Rise Of Outdoor Events, Whatever The Season Outdoor Spaces

The UK has long been known for its love affair with outdoor events, from summer festivals to vibrant food markets. However, as the seasons shift, so too does the landscape of these events.

No longer confined to the warmer months, outdoor gatherings are now boldly extending into autumn and even winter, reshaping the UK’s hospitality and festival scene. But what’s driving this shift? And why are outdoor events becoming such a strong contender during traditionally colder months? We ask Rita Kastrati, CEO, Pioneering People (www.pioneering-people.com)

A significant factor behind the rise of outdoor events is the changing climate and we’ve all noticed the longer, hotter, heat wave summers over the last few years. The Met Office has even confirmed that the UK is experiencing much warmer summers than five years ago, with milder autumns, and what was once considered the tail end of ‘festival season’ in September and October is now prime time for more outdoor gatherings.

In 2023, the UK recorded temperatures over 30°C in September, shattering records and allowing outdoor events to flourish well into the traditionally cooler months. The extension of this warmer, drier weather has not only prolonged the outdoor event season but has also sparked demand from the public for more opportunities to socialise in the open air.

We know that people crave outdoor experiences too, and the allure of open-air gatherings has only intensified with changing seasons. It’s no longer just about escaping indoors to avoid the cold, it’s about finding new ways to connect with nature, friends, and experiences.

This craving for authentic, immersive experiences is not a passing trend either, it’s a cultural shift. After the pandemic forced us indoors, the great outdoors became a symbol of freedom and reconnection. There’s a psychological benefit to being outside, too - it boosts mood, reduces stress, and improves sleep quality.

For decades, the UK’s event culture relied heavily on indoor venues and the British weather, particularly in winter, made outdoor gatherings impractical. However, over time, event infrastructure has evolved - weatherproof tents, heated marquees, and adaptable spaces have made it easier for organisers to extend the outdoor event season and us Brits love it and we’ve at last become more European by extending our love for outdoors

almost all year long.

With this expansion, however, comes a significant challenge, staffing. As events stretch into the autumn and winter, the demand for reliable, adaptable staff grows exponentially. The unpredictability of the weather requires flexibility in planning and staffing. Organisers need workers who can handle whatever the elements throw their way, whether it’s managing crowds, overseeing catering, or ensuring safety.

Unfortunately, unreliable or inexperienced staff can make the difference between a smooth event and a logistical nightmare. Many organisers find themselves struggling with last-minute cancellations, no-shows, and undertrained workers ill-prepared for the fast-paced, ever-changing outdoor environment. This growing need for skilled staff places increased pressure on organisers to find a solution that’s not only professional but also flexible enough to meet the dynamic demands of these events.

Enter the gig economy and companies like Pioneering People are meeting this growing need by providing highly skilled, reliable event and hospitality staff, sometimes at short notice and even within minutes.

These teams understand the unique demands of outdoor events and offer a flexible, responsive workforce able to tackle organisers’ ever-changing requirements.

From welcoming large crowds with a friendly face to efficiently managing catering operations or serving drinks while delivering outstanding customer service, Pioneering People ensures event managers have access to experienced professionals who are fully briefed and prepared ahead of a job.

This level of reliability gives organisers the peace of mind they need, allowing them to focus on crafting unforgettable experiences no matter what the weather brings.

This approach also ties into the broader gig economy model, where temporary, on-demand workforces are playing a vital role in keeping events running smoothly. It is especially well-suited for the flexible, fast-paced demands of the hospitality and event sectors, where skilled, experienced professionals are needed at short notice and can quickly adapt to varying conditions.

As we hit the peak of summer 2025, I predict that the trend of experience-driven, all-year-round events will only continue to grow.

Companies like Airbnb are now tapping into this market by offering unique, curated experiences for their customers, and as innovation progresses and large global organisations lean into this trend, organisers will no doubt follow – what’s needed to make it work seamlessly is a skilled, adaptable workforce ready to rise to the occasion.

Outdoor Furniture Built To Outlast Warm Summer Days

If you have an outdoor area that isn’t used in the winter, plus room to store the furniture, then packing your outside seating away for the colder months is always best practice to ensure future longevity. Or why not make your outdoor furniture work doubly hard by using it indoors in the winter months during busy periods? Currently with 15% off, our rust-resistant Alma Aluminium Table looks great indoors when paired with our Monaco Aluminium Stacking Chair, which is available with 10% off.

If you do want to keep this hardy aluminium furniture outdoors in a smoking or other outside area during the colder months, you can always cover it when not in use, safe in the knowledge that if it does get caught in the rain, it’s built using a technique that stops the warping that can happen when water finds its way into the core of the tabletop. That said, after heavy rainfall, it’s always a good idea to wipe away any water on the surfaces of your outdoor furniture.

Synthetic wicker is also a highly durable option for hardy outdoor furniture. With 10% off the chairs, our sturdy and stackable Plaza Range is made from synthetic wicker woven over rust-resistant aluminium, resulting in tough UV and water resistant furniture that won’t fade in the sun. Our highly popular Monaco Wicker Stacking Chair is another great wicker option. Alternatively, the Cannes Range is a reliably chic and contemporary choice in black powder-coated aluminium.

If you’d like more information on what durable outdoor furniture is best for your venue, give our experts a call on 01162 864911 or email sales@trentfurniture.co.uk

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 highquality wooden picnic tables. Their picnic tables are made from high-grade timber and are designed to withstand the harsh outdoor elements. 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

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

the advert on the front cover.

All the contract grade furniture we supply at Trent Furniture is built to withstand the unpredictability of the Great British weather.

Outdoor Spaces

Café Culture - Pavement Profit

and

Our hardy planters are built to order using rot proof artificial wood planks. This unique material is not only

Indigo Shading Ltd

With over 30 years of industry expertise, Indigo Shading has become a leading national supplier of commercial grade awnings, giant parasols with accessories, screening plus glazed and retractable roof fixed structures. Built on a foundation of innovation and quality, the company has transformed countless outdoor spaces across the UK, providing exceptional outdoor solutions for businesses enabling them to grow their own turnover and profits.

From initial consultation to installation, Indigo Shading is committed to delivering unparalleled service. Indigo’s Managing Director Trevor Ruddle says “that’ll do won’t do, for us it has to be the best or nothing”. Every pro-

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

ject is approached with precision, ensuring tailored solutions that exceed expectations. Expert guidance, attention to detail, and seamless execution guarantee a flawless experience from start to finish.

Indigo Shading specialises in transforming outdoor spaces with premium products designed for style, comfort, and functionality, these shading solutions cater to a variety of industries, including Pubs, Hotels, Restaurants, Sporting venues, hospitality, retail, and education. From providing elegant shelter to enhancing brand visibility, Indigo Shading offers high-quality products that are both practical and visually stunning. Email enquiries@indigoshading.co.uk

Web www.indigoshading.co.uk Call - 01352 751889

Kitchen Equipment and Safety

Grease + Heat = Danger: Your

Summer Kitchen Fire Prevention

Summer means busier kitchens, longer hours, and more strain on equipment—especially in restaurants and commercial food businesses. One of the biggest seasonal hazards? Kitchen extract fires.

Extraction systems—ducts, hoods, and fans—remove heat, smoke, and grease vapour from cooking areas. But over time, grease builds up inside, creating a highly flammable risk. One spark or flare-up can send flames racing through ductwork, causing major damage, downtime, and danger to staff and customers.

WHY SUMMER INCREASES RISK

Commercial kitchens face higher fire risks due to:

• Higher grease output from large-scale cooking and frying.

• Continuous operation, leaving little time for cooling or cleaning.

Overloaded systems during peak hours.

• Extensive ductwork that’s hard to clean thoroughly.

• Strict legal and insurance rules, with penalties for noncompliance.

STAYING SAFE AND COMPLIANT

In the UK, the TR19® Grease specification—set by

Plan

the Building Engineering Services Association (BESA)—outlines cleaning best practices. High-use kitchens may require professional cleaning every three months or less.

To protect your business this summer:

• Book professional cleanings with certified specialists following TR19® Grease.

Adapt cleaning schedules for increased summer usage.

• Maintain documentation of inspections and cleanings for compliance and insurance.

• Train staff on filter maintenance and daily surface grease removal.

ACT BEFORE IT’S TOO LATE

A kitchen fire can devastate a business. Proactive extraction system maintenance is the most effective way to reduce fire risk, meet regulations, and keep your kitchen running safely through the busy season.

Fire prevention starts with awareness—and a clean extraction system.

For help with your kitchen extract fire safety cleaning requirements, contact Swiftclean on 0800 243 471 or www.swiftclean.co.uk

iHexagon Delivers at Spurs

Rational’s latest innovation transforms stadium catering with speed, consistency, and sustainability.

Tottenham Hotspur Stadium, opened in April 2019, is the largest club stadium in London. With over 60 food and drink outlets serving tens of thousands of fans during football matches and major events the stadium’s catering operations demand high performance and reliability.

To meet these demands, Tottenham Hotspur has become the first stadium in the world to install double-stacked iHexagon cooking systems. The iHexagon combines steam, convection, and microwave energy across six racks, enabling rapid, high-quality food production, essential in environments with short service windows and high footfall.

“We’re very proud to be the first stadium in the world to have double stacked iHexagons,” says Mark Reynolds, Regional Executive Chef for Levy in London, and National Chairman of the Craft Guild of Chefs. “They’ve taken up the space of two standard combi ovens, but they’re doing the work of four.”

For Ian Green, Head Chef of Retail and Culinary Development at Tottenham Hotspur Stadium, the impact has been immediate. “On an event day, we’ll probably put about 4,500 to 5,000 products through the iHexagons. It used to take 20 to 25 minutes to produce what we now do in five to seven minutes. That’s allowed us to cook fresher, better-quality food for the fans.”

With only a 15-minute window to serve thousands at half time, the iHexagon’s speed and precision have proven invaluable. “Now we’re producing a lot more food - an increase of around 18 to 22%. We’ve reduced queue times, improved quality, and seen sales go up,” Green states, adding that this has translated into “an approximate 30% increase in revenue.”

“Every game we seem to be putting more and more product through the iHexagons,” Reynolds adds. “They really deliver for us. For speed, ease of use, reducing electrics, reducing chemicals. And to be fair, it does what it says on the tin.” Discover

The Lincat CIBO+ Oven from the High Speed Oven Company

The King’s Head in Carlisle is a great example of how modern pubs can adapt and thrive by embracing high-speed cooking technology. Faced with rising staff costs and the need to serve food quickly without compromising on quality, landlord Mike Vose turned to the Lincat CIBO+ oven from the High Speed Oven Company to bring a new level of efficiency to his kitchen. A seasoned operator with decades of experience, Mike understood that traditional kitchen methods were too slow and labour-intensive for the fastpaced service he wanted to provide.

The CIBO+ offered an immediate solution—combining powerful convection cooking with microwave technology to deliver his menu rapidly. Instead of re-heating portions of pies in his combi-oven (taking 7-8 minutes) they are now ready in under 2 minutes. The oven has also allowed the pub to bring in an expanded lunch menu of toasties cooking in just 90 seconds.

The oven delivers consistent results with minimal training. On site training is provided and Its compact footprint

also makes it ideal for kitchens with limited space, something that’s often a challenge in busy pubs and bars.

What’s more, the oven requires no ventilation or extraction, allowing it to be placed virtually anywhere. This opens up new opportunities for food service even in locations that couldn’t previously accommodate hot food equipment. For Mike and The King’s Head, that meant turning more drinkers into diners and offering food throughout the day, not just during peak service.

If you’re looking to improve kitchen speed, cut labour costs, and increase your menu range, the Lincat CIBO+ high-speed oven could be the game-changer your pub needs.

See more here:

www.highspeedovens.co.uk/case-studies/the-kings-head-lincat-cibo/

See the advert on page 7 for details.

• 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

Modular Cooklines from Blue Seal Kitchen Equipment and Safety

Blue Seal have noticed over the last few years a definite increase and trend for modular suited cooklines, especially for front of house customer facing kitchens where there is a theatre element to the dining experience.

With the current sustainability/ high efficiency and carbon footprint directives, the requirement for electric equipment options to future proof and modernise the operations has become a priority. This expansion is predominantly for new site install, where the site has the power supply for 3phase and the operator is looking to future proof the kitchen and incorporate a full electric line up, including high efficiency induction hobs etc.

This complete electric specification also avoids the complication & cost of expensive gas regulation canopies and interlock systems. Electric equipment is also generally easier and cheaper to Install, routinely maintain, as well as having a longer life span in some cases. This encourages restaurants, Hotels etc. to invest in high efficiency, low carbon sites.

There has not, however been any downturn for demand on gas equipment in general, especially twin tank gas fryer units, chargrills, ranges and griddles. The running cost of gas is on the increase, however there

are a huge quantity of commercial kitchen sites in the UK that do not have the 3phase power supply to run a high-performance electric cook suite. A more common general application is a balanced mix of high efficiency induction equipment and gas equipment such as char grills/ solid fuel grills/ high efficiency gas fryers, which give the operator a unique equipment performance or finish and flavour to food items. With most manufacturers investing their R&D into high efficiency technology & solutions, to replace gas equipment, long term there is no doubt that electric powered appliances are the future. www.blue-seal.co.uk

Unlock Unmatched Food Quality, Variety And Consistency

Alto-Shaam's pioneering multicook ovens provide expanded menu potential, with up to four ovens in one

The UK’s restaurant and hospitality industry continues to navigate a complex landscape. With mounting cost pressures – everything from inflation to rising energy prices, a wave of closures, staff shortages, shifting consumer behaviour, as well as the increasing demand for sustainable operations has resulted in the need for a more cost effective and efficient kitchen.

For many operators, the need to identify greater efficiencies in space and food production has presented one of the biggest challenges – how to do more with less. Versatile and multi-functional foodservice equipment can play a key role in maximising operations.

Alto-Shaam created the multi-cook oven category when it introduced its Vector H and W Series ovens. Its pioneering portfolio of multi-cook ovens, which also includes its latest addition, Converge multi-cook ovens, transform kitchen operations with unmatched food volume and variety.

Featuring Alto-Shaam's patented Structured Air Technology, which delivers unique high-velocity, vertical

Caterquip - Specialists in Ventilation Systems

Caterquip Ventilation Ltd is proud to be celebrating their 25th 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 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 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

working day service.

Find out more at: www.blueseal.co.uk

upward and downward airflow for the most consistent and high-quality cooking, both Vector and Converge models provide up to four independent ovens in one. The versatility of multi-cook ovens is such that they can cook multiple food items, from meat and fish to cookies and cakes, simultaneously at their ideal cooking settings with zero flavour transfer.

When paired with ChefLinc, Alto-Shaam's cloud-based remote oven management system, operators can gain even greater control of their equipment and menus from wherever they are, with the ability to seamlessly create, manage and distribute recipes to ovens through the cloud.

Available in a variety of sizes and configurations, including stackable, waterless, ventless and even selfcleaning models, Alto-Shaam's multi-cook ovens add significant value any foodservice operation – saving you space, labour and operating costs.

To find out more, visit www.alto-shaam.com/en/products/multicook-ovens or get in touch with James Olbort, AltoShaam's UK Commercial Leader, at jameso@alto-shaam.com

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

Kitchen Equipment and Safety

The Commercial Benefits Of Investing In A Quality Waste Water Pumping System

To avoid downtime and problems caused by equipment failure, busy commercial kitchens are selecting the DrainMinor and DrainMajor units from Berkshire based Pump Technology Ltd.

These extremely reliable and well proven waste water drainage systems are becoming the sector’s benchmark for good reason. They use a range of Jung Pumpen submersible pumps built in Germany. These are recognised for their ability to handle pumping systems capable of soaking up the typical demand and abuse that is found in this part of the industry. Constant use and the ability to handle the collection of food debris, grease and fats that even with the best upstream grease protection will eventually feed through to the pumping system does not phase this equipment.

For smaller restaurants and coffee shops the additional premium for these properly engineered pumping systems might be questioned, however this will always be outweighed by the fact that

avoiding breakdowns and floods (often during busy service times) will be far more cost effective than expensive engineer callouts and loss of income.

The DrainMinor and DrainMajor ranges are available in single or duty standby pumping configurations. Options such as the mechanical seal version of the DrainMinor 30SL mean that the pump is resilient to the build-up of spent coffee granules and milk skin that is problematic with the common static lip seal designs found on the motor / impeller shaft of more basic small submersible pumps.

Where hot water pumping is required, Pump Technology Ltd offer the DrainMajor 730HES. This is specifically designed to pump very hot waste water - up to 90°C - not just intermittently for short periods, but continuously. This

ensures that system reliability and product life for drainage from dishwashers and pasta boilers is considerably enhanced.

The full range consists of the DrainMinor, with two pump options capable of pumping up to 7m head and the DrainMajor, with seven pump options and single or duty standby configurations capable of pumping up to 12m head.

Customers, engineers and installers report that a simple conversation about their drainage needs with the Pump Technology Ltd team has often been invaluable when selecting the correct pumping model which they need to specify and fit for the best ultimate value, reliability and long product life.

MHS – The Best Thing Brings Sliced Bread

In hospitality, speed, consistency and quality are everything. With fresh bread forming the backbone of countless staple dishes at busy hotels, bakeries and restaurants, slicing is a time-consuming bottleneck workers can do without. Whether prepping breakfast buffets, crafting elegant afternoon teas, or serving up artisan sandwiches, precision bread slicing matters.

That’s where MHS-Schneidetechnik comes in with its automated slicing technology. Designed for high-demand environments, MHS bread slicers bring over 30 years of German engineering to your kitchen. These machines offer slicing speeds of up to 220 slices per minute, with adjustable thickness down to 4mm, perfect for melba toast, rye, sourdough, and more.

From compact tabletop units to robust floor-standing models, MHS slicers fit seamlessly into hospitality spaces as narrow as 60cm. Built with hygienic stainless steel, easy-clean components, and GS-certified safety, they’re trusted by hotels, restaurants, bakeries, and catering operations across Europe. They are now available exclusively

Keep Your Kitchen Safe, Spotless & Compliant: The Power Of Professional Cleaning

When it comes to commercial kitchens, cleanliness isn’t just a about presentation – it’s a matter of safety, compliance and operational efficiency.

Two critical areas often overlooked are kitchen extract systems and deep cleaning routines. Neglecting either can lead to serious fire hazards, hygiene issues and costly long-term issues.

Kitchen extract systems, responsible for ventilating heat and smoke, are prone to grease buildup. This accumulation doesn’t just hamper airflow – it dramatically increases the risk of fire. Regular professional extract cleaning removes flammable residues and ensures your ventilation operates efficiently.

At Jasun Envirocare, our Kitchen Extract Cleaning Service helps reduce fire risks, improves hygiene and ensures you stay aligned with insurance and inspection standards. It’s not just recommended – it’s essential.

Equally important is a full-spectrum kitchen

in the UK and Ireland through bakery equipment specialist EPP.

deep clean. Surfacelevel tidying may suffice for appearances, but bacteria and grime often linger in hidden corners and all over equipment.

Our Kitchen Deep Cleaning Service provides a comprehensive cleanse, targeting contaminants that can compromise food safety.

Tailored cleaning schedules mean minimal disruption, saving time and money, and maximum peace of mind – so your team can get back to work in a safe, sanitary environment.

Whether you’re due for an extract system refresh or a complete kitchen deep clean, Jasun Envirocare offers professional solutions to keep your operation compliant and protected.

Get in touch to book your extract cleaning or schedule your deep clean today. www.jasun-envirocare.com/ company/contact

You, your team and customers, and your kitchen, deserve top-tier care from its team of experts.

“Hospitality businesses need equipment that performs under pressure,” says Steve Merritt, Managing Director of EPP. “MHS slicers help automate prep, reduce waste, and deliver consistent results, saving time and money every day.”

Manufactured in Abstatt, Germany, All MHS models feature hygienic stainless-steel housing and easy-access components for quick cleaning. Its durable blades stand up to the rigours of hospitality and ensure quiet, efficient operation. Tabletop or floor standing models are available in a range of sizes, able to fit into hospitality spaces as narrow as 60cm.

Whether you're running a busy kitchen or scaling up production, MHS slicers are a smart investment in quality, speed, and reliability. Ready to upgrade your slicing game to cut costs and enhance productivity? Visit www.eppltd.co.uk to explore the full MHS range and take the stress out of slicing.

See the advert on page 3 for further information.

Design and Refit

Stericlad - Hygienic PVC Wall Cladding

Commercial kitchen and washroom surface manufacturer Rearo has launched a cutting-edge sterile wall covering to enhance hygiene and durability in healthcare, catering, education, sports and commercial sectors.

Stericlad is a PVC-based hygienic cladding that offers a seamless, easy-to-clean surface, making it ideal for environments that require stringent infection control.

The proprietary brand is available in satin white, gloss white, and a selection of pastel colours, ensuring functionality and aesthetic flexibility.

UNMATCHED HYGIENE AND DURABILITY

Stericlad’s non-porous, hygienic surface resists bacterial growth and can be easily disinfected, making it appropriate for hospitals, dental surgeries, care homes, and food preparation areas.

The material is 2.5mm thick, providing robust protection against impact and wear while maintaining a sleek, professional appearance. It is available in 2440mm x 1220mm sheets, with satin white also offered in

3050mm x 1220mm for larger installations. A range of matching trims and adhesives ensures a complete system for professional installers.

Stericlad can be installed using H-section trims for a clean, professional look, or joined together using a welding rod for joints in high-specification environments.

The product is compatible with two-part adhesives for permanent bonding or silicone-based adhesives for simpler applications.

VERSATILE APPLICATIONS

ACROSS MULTIPLE SECTORS

Rearo is marketing and selling Stericlad to commercial clients in a range of sectors across the UK, including:

• Catering and hospitality: A durable solution for kitchens, canteens, and washrooms.

• Commercial and retail: Used in public washrooms, transport hubs, and retail spaces where easy maintenance is essential.

See the advert on this page for more.

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. Our service provides a unique opportunity to make your establishment stand out from others and add additional comfort for your customers.

We have been providing bars, pubs, restaurants, cafes, clubs, and hotels with high-quality furniture 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 timeserved officially trained craftsmen or externally based professionals.

Got you interested? We are available for a chat on 01422 839 690. If you prefer, email us at sales@askdrake.com, and of course please visit our website www.askdrake.com

Design and Refit

The Hidden Costs of Poor Bed Installation: Why Expert Fitting Matters

In today’s hospitality landscape, where guest satisfaction drives loyalty and every room night matters, poor bed installation is a hidden cost many operators can’t afford. At Silentnight Contract, we’re hearing increasing frustration from hoteliers who’ve experienced the impact of sub-standard installations –rooms out of service, frustrated staff, and guests who notice the difference. The problem? Many delivery teams treat hotel installations like residential drop-offs. They’re in a rush, unfamiliar with the unique challenges of working in an operational hotel, navigating guest check-outs, using service lifts, and coordinating multiple installations across a property. The result: mattresses that aren’t fitted properly, timelines that aren’t met, and standards that slip. One hotelier recently told us how choosing a cheaper installation option led to nearly 20 rooms fitted incorrectly. The team had to pay again for a professional service and lost revenue from rooms they couldn’t sell. It was a costly mistake, and one that could have been avoided.

Silentnight Contract (silentnight.co.uk/hospitality)

That’s why Silentnight Contract has built dedicated hospitality service teams with expert installers who understand the pressures of your world. Our teams work to your schedule, reduce disruption, and ensure every mattress is positioned and installed with care and precision.

A correctly installed mattress doesn’t just perform better, it lasts longer, maintains comfort, and reduces the risk of guest complaints or negative reviews. Professional installation isn’t just about convenience, it’s about protecting your investment, your operational efficiency, and your reputation.

After years working with leading hotel brands, we know that getting the small things right makes all the difference. While others may cut corners, we deliver quality from delivery to final fit.

To find out more, email our team at contracts@silentnight.co.uk or visit silentnight.co.uk/hospitality.

See the advert on the back cover of this issue for more details.

Stannah Lifts Dumbwaiters Enhances Food Service Efficiency at Beverley Holidays

Beverley Holidays has completed its refurbishment of its restaurant with two dumbwaiters from Stannah Lifts, enhancing efficient operations at the on-site restaurant.

Open all year round, the Beverley Holidays in Devon welcomes guests seeking a fun-filled getaway with on-site entertainment, engaging daytime activities, a tasty range of food and drink options, swimming facilities, a wide-range of amenities, from EV charging points to laundry areas and stunning sea views of the South Devon coastline.

Beverley Holidays has been a valued Stannah customer for two and a half decades, with Stannah Lifts maintaining their 50A model dumbwaiter, which had been in service for 24 years. As part of a recent kitchen refurbishment, Beverley Holidays chose to invest in more modern and reliable dumbwaiter models to improve food service and enhance overall operational efficiency.

Stannah Lifts worked alongside contractors and architects, Gutxi, to install two new dumbwaiters

serving the kitchen on the ground floor and the restaurant on the newly extended first floor.

As this was a new installation, a prebuilt enclosure was constructed to house the lift and ensure it could be maintained over time. Once the installation was complete, Stannah returned to site to test, commission and UKCA mark the Microlift dumbwaiters, ensuring their safety for immediate operation.

The goal was to streamline the transit of food from the kitchen to the restaurant and enhance the guest experience, while working closely alongside the construction team and architects to ensure a smooth installation into both existing and new structures.

Stannah Lifts attended an initial site visit and a detailed pre-order meeting with the construction team and architects to discuss the installation requirements and anticipated challenges.

One challenge was designing a dumbwaiter solution that would fit within a newly built enclosure attached

to the side of the existing clubhouse. After comparing them with the actual built dimensions of the site, the dumbwaiter models originally envisaged for the project were found to be too wide to fit in the available enclosure space. Therefore, an alternative Microlift model with more compact dimensions was selected to ensure compatibility with the enclosure width.

Drainage systems and a mechanical cowling were also obstructing the proposed shaft location and needed to be rerouted and repositioned. The firstfloor extension had to accommodate not only the two dumbwaiters but also provide adequate space for ongoing maintenance access. This involved close coordination with the site teams to ensure structural modifications, such as wall opening and shaft dimensions, were correctly executed.

The first-floor extension was revised to include sufficient space not just for the lifts, but for safe and practical access for future maintenance.

Stannah Lifts proposed the installation of two 50C dumbwaiters, which were better suited to fit the narrow shaft dimensions. These small service lifts are ideal for pubs, clubs and restaurant settings, enabling the efficient and safe movement of items between floors.

With an upgraded capacity of 100kg and reduced headroom of 2800mm, as opposed to the original 100B model specified which had a 3000mm headroom, this kitchen lift solution makes it easy to fit into the space available.

Built with removable stainless-steel shelf and infrared heat lamps to keep food warm during transportation, the Microlifts are fully compliant with regulations, offering smooth operation rise and fall shutters fitted with safety locks.

The dumbwaiters installed in the restaurant are controlled with fully automatic push buttons at each entrance for ease of use.

The two dumbwaiter service lifts were successfully installed and fully integrated into the extended structure on schedule. These Microlifts now play a vital role in minimising manual handling hazards and enhancing the efficiency of food service between the kitchen and restaurant, enabling quicker and more hygienic food transportation across floors. Finished in a sleek grey baked enamel, the revised lift models fit precisely within the new shaft, with access points that complement the overall design. Through close collaboration with the construction team and architects, from the planning phase to project completion, Stannah Lifts provided a bespoke solution that met all specifications and significantly improved the holiday park’s food service operations. Stannah Lifts is proud to continue supporting Beverley Holidays with ongoing maintenance and repair services for the dumbwaiters. With twelvemonth warranty and servicing included, including 24/7 emergency callout, Beverley Holidays can be confident that their dumbwaiter will remain in optimum condition, leading to fewer breakdowns, lower running costs and a reliable service overall.

Pete Allen, Platform Lift Sales Manager from Stannah Lifts Platform and Microlifts Division, said:

“This project is a great example of how thoughtful planning and close collaboration can deliver a practical solution that enhance both operational efficiency and user experience. The successful integration of our dumbwaiters has transformed food service at the holiday park, and we’re proud to support their continued performance through our dedicated maintenance service.”

For more information, visit: www.stannahlifts.co.uk

MST AUCTIONEERS Ltd specialise in handling & auctioning a wide variety of goods.

We act for Insolvency Practitioners, Receivers, Bailiffs and Solicitors as well as large PLCs.

We are members of The National Association of Auctioneers and Valuers (NAVA).

For the past 25 years, we've provided a unique disposal service tailored to suit, liquidators, banks, receivers as well as private and corporate vendors. We carry out probate valuations and conduct complete house and commercial clearances.

We have the largest Auction venue in the South of England. Our regular monthly Auctions occupy 45,000 sq.ft. of undercover space, selling over 2500 lots from 3 rostrums over two days.

We also hold regular Auctions ”On Site” and "On Line"

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

Design and Refit

Holmes Catering - Counter & Bar Fabrication

Holmes Catering is a leading UK supplier of bars, countering and fabrication for the catering and hospitality sectors, working with leading hotel, pub, retail, and food service chains. Be it The Grand Hotel Brighton or a niche country pub, Holmes prides itself on providing practical solutions and implementation of designs, utilising its skills, experience and well-developed supply chain refined over 30 years in business. Examples include ultra-long highly durable stainless and solid timber events bars; sophisticated stone clad champagne bars; through to cocktail stations and breakfast counters, with brands such as Mercure, Novotel, Millennium and Premier Inn.

materials. They can include features for drink fonts, payment points, bar rails, lighting, and finishes such as tiles, paint, prints and wallcovering. Over-structures can be incorporated to enhance both form and function—ranging from classic brass racks to modern, glazed, and painted designs. Similarly, back bars help define the look and feel, whilst offering precious storage, prep, and display areas. Behind the scenes Holmes provides high-grade stainless steel under bars, with configurable features such as ice wells, payment points, cocktail stations, and speed rails, long with sturdy kitchen benching and storage units to complete back-of-house facilities.

Holmes is a leading UK manufacturer and installer of premium countering, bars and bespoke fabrication solutions. Why choose us?

• Durability you can trust – Built-to-last, rugged stainless-steel structures.

• Premium materials – Quality quartz, solid surface (Corian), real stone, marble, timber and more – finished to your exact specification; polished, stained, painted, patinated… exactly as you envision.

• Tailored designs – Custom frontages and layouts to suit your style and functional needs.

• Finishing touches that impress – integrated LEDs, custom printing, signage, screens, bar fittings, edge detailing, and more.

At Holmes, we bring concepts to life—working from architect drawings, brand guidelines, or even just a sketched idea. Counters and bars are often a focal point but must also be durable, hygienic, and functional. Holmes builds theirs to last using stainless-steel frames. These can be clad and topped in many materials, including quartz stone, Corian, real or composite timber, even metals like brass or zinc, or recycled

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 furni-

Now part of the Nisbets and Bunzl plc, Holmes continues to develop and grow sustainably to support its customers aspirations, offering a full-service solution from concept to installation, with a ‘can-do’ approach.

01759 375500

sales@hce.co.uk www.hce.co.uk

Along with our sister company Caterfair who provides commercial catering equipment for your kitchens we are the ideal people to speak to when you are looking to refurbish.

01733 310115

sales@mayfairfurniture.co.uk www.mayfairfurniture.co.uk

Design and Refit

New Walk-In Shower Enclosures from Kinedo

Kinedo has revamped its range of walk-in showers and added some stunning new options to the range.

The Solo range brings together a range of existing products in a variety of sizes with a range of door options, including pivot, bi-fold and sliding, as well as static and kick panels.

A stunning new addition to the range is the Solo Design +. A single shower panel encased in a beautifully slim aluminium thin frame, the Solo Design + is available in 5 profile colours - white, black, brushed graphite, brushed stainless steel and brushed gold with matching reinforcement bar.

There are 6 different glass types that can be specified depending on the panel chosen and the options are stunning. As open bedroom/bathroom design becomes popular, the popularity of shower privacy glass increases. Two options - Cosmos and Weave - feature frosted designs that lend themselves perfectly to this purpose.

Patterned glass is also making a comeback and the Art Deco glass from the Solo Design + range features a stunning gold pattern which partners beautifully with the brushed gold profile.

The black Mondrian pattern version caters to the industrial trend pairing nicely with pretty much all profile options, whilst the fluted glass option makes for a spectacular statement piece in any bathroom.

With anti-limescale treatment on all glass panels, the new range is designed to be low maintenance and easy to clean. And whether with wet room flooring or a shower tray, the panels have been designed to work with both and feature reversible left/right installation (depending on the glass finish).

The new range of walk-ins are the perfect complement to Kinedo’s Kinewall panels and trays – enabling a whole solution to be purchased from Kinedo. Visit www.kinedo.co.uk for further information

Get Ready For Darker Evenings With Traditional Pub Furniture

Colder, crisper weather calls for cosy evenings in the pub. Here at Trent Furniture, we have a fantastic collection of traditional pub furniture that will look instantly at home even in the very oldest of heritage establishments.

All our cast iron tables are made to be gathered around for many years to come, and when the tabletops do eventually need to be replaced, you can add new wood or laminate tops in a choice of attractive wood finishes to your existing base. Thanks to the fact they are made using the centuries-old technique of pouring molten metal into moulds, the construction of tables such as the Lionhead Table are every bit as authentic as their intricate heritage design. The Narrow Girlshead Table and Dolphin Table also deliver timeless style to your pub’s interior. When it comes to seating, we’ve got a great range of traditional chairs to complement our cast iron tables

perfectly. The colonial style of the Straight Leg Mates Chair instantly marks it out as a design classic built for sturdy comfort. Alternatively, the Straight Leg Captains Chair also draws on timeless colonial style and features spindleback design and turned legs.

Of course, no traditional pub is complete without poseur tables and tall bar stools. Our cast iron table range is also available as tall tables, with the Double Dolphin Poseur Table being a magnificent addition to any interior, with its double height offering ample space for elbows and drinks. Pair with the Tall Captains Bar Chair or opt for the classic Tall Brass Rail Stool, which has 15% off for a limited time.

For more information about pub furniture to create a warm and welcoming atmosphere, please call us on 01162 864911or email sales@trentfurniture.co.uk

Property and Professional

The Business Rates Debate: Are We Really Bringing Hospitality Back From

Earlier this year, the Treasury confirmed it will permanently lower business rates multipliers for retail, hospitality and leisure properties in the upcoming Autumn Budget, to apply from April 2026.

This is clearly good news for the hospitality industry. However, with a revaluation due in 2026, the reality is that this change provides no real certainty for hospitality businesses. Until the draft 2026 Rating List is published along with the multipliers, no business knows what their rates payable will be from April 2026. Additionally, the lower multipliers afforded by the Non-Domestic Rating (Multipliers and Private Schools) Bill only apply to properties with a rateable value of less than £500,000, leaving the rest subject to even higher multipliers than before.

So, what needs to be done to ensure long-term relief? And what other factors might be impacting hospitality on our high streets?

SHIFTING LEGAL LANDSCAPE

As well as an interim report on the future of businesses rates expected to appear in the immediate term, there have been further interesting recent developments of note for hospitality operators – among them the government’s insertion of a clause in the Devolution Bill that bans upward only rent review clauses in new commercial leases. The Law Commission also determined that only modest changes were required to the Landlord and Tenant Act 1954. Often having high fit-out costs, hospitality businesses need to be aware of the risks of contracting out of the Landlord and Tenant Act. It is also crucial they remember the rateable value is meant to represent the open market rental value at the relevant valuation date – currently 1 April 2021, but from 1 April 2026 this will change to 1 April 2024. With the move to revaluations every 3 years there will be another revaluation in 2029 with a valuation date in April 2027. With rental agreements followed by changes in rateable values in the ensuing years, it is essential care is taken by all businesses to ensure their rental agreements are as low as possible from the outset to ensure

Why Use a Specialist Hospitality Consultant?

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.

Our experts will analyse your entire operation and also its key operating figures if they are available. We then help you to identify strategies to manage costs and overheads associated with the core Profitability of running a Hospitality business.

The largest overhead, even higher than Cost of Sales, is the Labour cost, so, with detailed analysis of your wages and being able to understand ‘’the way

your business actually works’’ we can ensure that you are maximising the labour usage in your business.

Budgeting, Forecasting, Menu Management, Stock Controls, Purchasing, and controlling Variable Costs are just a few of the other areas that David Hunter, your Restaurant Consultant, will work on with you, and improve with you.

Managing people brings with it a whole set of new skills that are now needed more than ever. From ‘’Managing the Managers’’ through to Service and Kitchen staff, your team needs careful and skilful Management, Motivation, guidance and Development.

If your business is actually struggling, or if you just feel that it could be doing some things better, give David Hunter a quick call on 07831 407984 to arrange a ‘’Free of Charge’’ initial consultation (please quote CLH Offer), when David will discuss with you what could be achieved if you ask us to work with you.

By Chris Grose, Rating Director, Hartnell Taylor Cook

costs don’t rise astronomically. Those in hospitality also have to make sure they do not end up paying more rent just because their rates are lower – the catch here is that the higher rent will reflect in higher rates at the next revaluation.

REALITY BITES

The reality is that the governments changes are merely a sticking plaster to try and keep retail, hospitality and leisure businesses onside, but the wounds are deeper and more serious than the relief offered. These changes make little worthwhile contribution to reducing the costs of running a business, which is the chief challenge for hospitality operators trying to get by in today’s climate, and will have also naturally been offset by April’s rise in national insurance contributions.

Ultimately, if all the government does is tinker round the edges of the business rates system, we can wave goodbye to meaningful change for the sector. The uniform business rate was 34.8p in 1990 and is now 49.9p for smaller properties and 55.5p for larger ones (higher in London due to the Crossrail and City of London supplements), illustrating a percentage increase for rent paid in rates of 35% to 50% and above – it’s certainly not hard to illustrate why the sector is worried.

If the system worked correctly, the total value of the Rating List would accurately reflect the economic circumstances of commercial property and the rate in the pound would stay fixed. This would in turn give businesses the advantage of being able to budget ahead as they would be able to directly estimate their ongoing liability for business rates.

Of course, fixing the rate in the pound now does businesses no good as the rate is at a historical high. The government needs to find a way of reducing the rate in the pound to nearer the 34.8 that applied in 1990, but this would involve difficult decisions because there would be a loss of income to the Treasury which would have to be made up some way or another.

We await publication of the draft 2026 Rating List and details of the rates in the pound later this year. In the meantime, though, the government have attempted to silence their critics by introducing a scheme where, actually, the benefits are unknown. Irrespective of how the Government spins the announcements about business rates later this year, there will be winners and losers, but it is likely the government will lay on thick the lower multiplier for most hospitality businesses instead of enacting more extensive, systemic and sorely needed change.