CLH News #264 August/September 2025

THE LEADING PUBLICATION FOR THE HOSPITALITY SECTOR & LICENSED TRADE Page 2

Editor's Viewpoint

Pages 22-23

Entertainment

Pages 24-25

Bar Snacks

Pages 26-27

Sustainable Resources

Pages 28-29

Cleaning and Hygiene

Pages 30-33

Chefs' Buyers Guide

Pages 34-35

Hospitality Technology

Pages 36-37

Outdoor Leisure

Pages 38-42

Kitchen Equipment & Fit Out

Pages 43-46

Design and Refit

Page 47

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Property and Professional

CLHNews ISSUE 264

AUG/SEP 2025

Hospitality Taxes Unfair, Say Voters...

Burden on Pubs Now “Politically Contentious”

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A poll commissioned by the British Beer & Pub Association (BBPA) has revealed that most Britons believe the tax system is failing the nation’s pubs, with almost three-quarters stating they believe business rates to be “unfair” – and more than half said they would back a political party that cuts pub taxes.

Almost three-quarters of adults (72 per cent) say the system is unfair even after

learning about the government’s temporary forty-per-cent relief.

The new poll reveals that the business rates burden on pubs has become “politically contentious”.

(CONTINUED ON PAGE 3...)

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Editor's Viewpoint A warm welcome to our new readers joining the CLH News family.

For those who don't know us, we are a free-totrade industry publication serving the hospitality and licensed on-trade sector, available both in print and online.

EDITOR

At The Commercial Oven Store, we take great pride in being your go-to destination for all your commercial oven needs.

We understand that when it comes to running a successful business, having the right equipment is crucial. That’s why we have dedicated ourselves to providing top-notch products, coupled with expert advice, to help you make informed decisions and achieve your goals.

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Peter Adams

Please do to sign up for our weekly digital issue at www.catererlicensee.com to receive your copy direct to your inbox each and every Friday, all free!

The battle to save our hospitality and licensed on-trade is undeniably "hotting up" – and rightly so.

Who doesn't cherish the great British pub? The diversity and creativity flourishing in our restaurants? The simple enjoyment of a short staycation break in our vibrant towns and cities, along our stunning coastlines, or nestled in our beautiful countryside?

Our lead story this issue brings genuinely welcome news that should give every hospitality professional/operator renewed hope.

The research reveals that over half the electorate (55%) say they would vote for a party that promises to ease the tax pressure on pubs, with support climbing to an impressive 73% among 25 to 34-year-olds.

This comes at a crucial time when the Chancellor's misguided tax hikes continue to devastate our sector, causing widespread closures and devastating job losses.

As the old saying goes, there are none so blind as those who refuse to see.

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Those who dreamt up and subsequently implemented these punitive tax increases have thus far stubbornly refused to acknowledge the damage they are inflicting on one of Britain's most beloved and economically vital industries, and the nation's third largest employer.

EDITOR

But the tide is turning.

David Bartlett Guy Stephenson

The voters are speaking, and they're speaking loudly in favour of our pubs, restaurants, and hospitality businesses.

Those responsible for these destructive policies will pay a heavy price when the public has their say!

However, it's not all doom and gloom. The upcoming football season and Women's World Cup offer genuine reasons for a little bit of optimism.

England enters as strong favourites, and the numbers from 2023's tournament are encouraging. Nearly two-thirds of consumers watched matches — just 7% fewer than the men's competition the previous year, according to CGA by NIQ data.

The Caterer, Licensee & Hotelier News Group is published by RBC Publishing Ltd, 3 Carlton Mount, 2 Cranborne Road, Bournemouth, Dorset BH2 5BR. Contributions are welcome for consideration, however, no responsibility will be accepted for loss or damage. Views expressed within this publication are not necessarily those of the publisher or the editorial team.

Whilst every care is taken when compiling this publication to ensure accuracy, the publisher will assume no responsibility for any effects, errors or omissions therefrom. All rights reserved, reproduction is forbidden unless written permission is obtained.

All material is assumed copyright free unless otherwise advised.

PUBLISHED BY

These events remind us of hospitality's unique role in bringing communities together, creating shared experiences that extend far beyond mere transaction.

Stay informed, stay connected, and together we'll ensure our industry not only survives but thrives.

Peter Adams

SALES EXECUTIVES

PRODUCTION & DESIGN Matthew Noades

PRODUCTION & WEB ADMIN Charlene Fox Published by

AUG/SEP 2025

CLH News

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Hospitality Taxes Unfair, Say Voters (CONTINUED FROM FRONT COVER) Over half the electorate (55 per cent) say they would vote for a party that promises to ease the tax pressure on pubs, with support climbing to seventy-three per cent among 25 to 34-year-olds.

These findings land as the BBPA warns that without meaningful business rates reform, Britain’s pubs and breweries will struggle to survive and continue to close at a rate of one pub per day.

The cut from a 75% rate relief to eligible pubs, down to just 40% was estimated to cost the pub sector £98m. On top of this, publicans now keep just 12 pence on every pint sold, squeezed not only by unfair tax but also by rising energy bills, staffing costs and regulatory pressures.

RENEWED DECLINE Earlier this month a poll commissioned by industry analysists CGA revealed that the hospitality sector experienced a renewed decline in the first half of 2025, with an average of two licensed venues closing permanently each day.

CENTRAL TO COMMUNITIES The findings show the public agrees that pubs are central to communities, as 55 per cent of respondents say that a good local ranks in their three most important neighbourhood amenities – ahead of schools, places of worship and gyms. And 58 per cent say they have attended or organised an activity such as a playgroup, darts night or book club in a pub during the past year.

Despite this role, pubs still pay significantly more in business rates than comparable community spaces. That disparity helps explain why 76 per cent of the public believes pubs that host community services deserve a reduced tax burden, the British Beer and Pub Association said.

Paul Frost of The Langton in Bristol said, “Pubs like ours are seen as the heart of the community by everyone, except the taxman. We host choirs, toddler groups, charity events, and even a wellness hub, but business rates haven’t caught up with reality. The support just isn’t there, even though we’re doing more than ever to bring people together.”

Kate Davidson, The Old Ivy House in London said, “We knew it would be tough, but it’s become relentless. We’re growing, but the profits don’t Britain’s licensed premises count dropped to 98,746 sites by the end of reflect that proportionally. The pub isn’t just about pints; it’s about lonely people finding connection, students bonding with retirees, and parents June, representing a decline of 374 venues since January 1st. This translates to approximately 62 net closures monthly, marking a 0.4% contrac- feeling welcome. That’s the value the current rates system completely ignores.” tion across the hospitality landscape.

The report attributes this downturn to increased cost pressures from Government tax policies and new employment costs, which reversed the stability seen in 2024.

MEANINGFUL REFORM The BBPA’s Long Live the Local campaign argues that the next Budget is the best chance in a generation to secure permanent, meaningful reform of business rates and to embed fairer beer duty.

Emma McClarkin, chief executive of the British Beer & Pub Association, said: “This data is crystal clear that many see pubs as a lifeline instead of a luxury. However, too many pubs are finding it impossible to keep the doors open when they’re up against so many punishing rates and regulations.

“When a pub closes it not only takes away the heart and soul of the community, but hurts working people and their families who rely on those wages.

“The government can turn this around by delivering meaningful business rates reforms that will ultimately boost jobs, high streets, and the economy.”

The BBPA is urging supporters to join Long Live the Local and email their MP before the Budget, calling for an overhaul of business rates, a duty cut in line with European averages and action on spiralling regulatory costs.

JOB CUTS

The employment landscape has shifted significantly for hospitality operators, who now face a more challenging recruitment environment. Job vacancies have been on a downward trajectory since early 2022, falling to 718,000 in June – a quarterly decrease of 44,000 positions.

PERFECT STORM Speaking about the data, ONS director of economic statistics Liz McKeown noted that hospitality businesses are among those providing fewer job opportunities, contributing to the overall decline in available positions. The sector’s struggles reflect the ongoing adjustment to increased operational costs, with many operators still absorbing the financial shock from regulatory changes implemented earlier this year.

The combination of higher wage floors and increased employer contributions has created a perfect storm for labour-intensive hospitality businesses, many of which operate on traditionally tight margins. Industry observers suggest many establishments are opting not to replace departing staff or are postponing new recruitment drives while they adapt to the changed cost structure.

The hospitality sector’s employment challenges mirror wider economic headwinds, with unemployment holding steady at 4.7% in June. This represents an increase from 4.2% twelve months ago and 3.9% before the pandemic, indicating a “gradual cooling of the jobs market”.

“VALUABLE KEY PROVIDER” Kate Nicholls, Chair of UKHospitality, said: “Today’s [August 13] employment figures show that hospitality and retail – the sectors most heavily impacted by changes to employer National Insurance Contributions (NICs) – continue to bear the brunt of job losses.”

The impact of Chancellor Rachel Reeves tax hikes was further confirmed as the latest figures from the Office for National Statistics released on August 13th revealed that hospitality businesses are cutting jobs at an accelerated pace, with the sector accounting for the majority of employment reductions alongside retail since last October.

“The biggest fall in employment is among younger workers, those seeking their first roles, in entry level jobs or holiday jobs. A group that is now losing out on opportunities to gain vital experience and essential skills.”

The data confirms operators are still grappling with the financial impact of April’s dual hit from increased employer National Insurance contributions and minimum wage rises.

“The hospitality sector is a key provider of these valuable roles yet, since the announcement of the changes to employer NICs – which are set to cost the sector £3.4bn per year – 84,000 jobs have been lost in the sector”

Across the broader economy, average earnings growth has decelerated to 4.6% from 5% in the previous quarter, though pay excluding bonuses maintained its 5% growth rate during the three months to June. This moderation comes as employers across multiple sectors, particularly in hospitality, have reduced their workforce numbers for ten of the past twelve months.

“Hospitality businesses are being taxed out by rising costs and policy decisions that make it harder for businesses to hire and invest. If the Government is serious about supporting growth and tackling youth unemployment, it must urgently rethink the pressure it’s placing on hospitality businesses.”

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Why Hospitality Deserves More Than Lip Service

By Philip Harrison, Chairman, Harrison (www.weareharrison.com) The loss of 69,000 jobs in hospitality is a stark warning — not just for the sector, but for the country. It signals an industry in crisis, with farreaching consequences. Hospitality goes far beyond pubs, restaurants, cafés, and hotels, supporting an intricate web of suppliers, from food and drink manufacturers to laundry services, builders, tech providers and more.

It also contributes £62.6 billion to the UK economy and pays over £50 billion in tax annually.

And yet, hospitality is still often treated as a stopgap — something you do before your ‘real’ career starts. Government support mirrors some of the well-documented traits parents have when their children want to pursue a career in hospitality: hospitality is seen as ‘less-than’, not worthy of long-term career investment. Of course, we all know differently.

THE BEATING HEART OF THE HIGH STREET Hospitality is deep rooted into the fabric of our lives. Five years later, the learnings from the pandemic seem to be fading for many. Let me remind you: people crave physical social interaction. Even with all our tech, people need to gather, connect, and create memories. Hospitality provides that space.

During Covid, business owners transformed their operations overnight — pivoting to delivery, takeaways, or meal kits. And then reopening, adapting again, all at great personal and financial cost, all to allow people to commune together again.

Look at Selfridges — albeit at the top end of the market and far removed from some failing high streets, it is a thriving blend of fashion, food, and experiences, a model that’s worked for over 100 years. Or garden centres, which have evolved into destinations with cafés, clothing, gifts, and more. Blending industries keeps people engaged.

IS THE RESILIENCE RUNNING OUT? The hospitality industry is nothing if not resilient. But that resilience has limits. Around 60% of UK restaurants close in their first year, and nearly 80% within five. That’s not due to poor leadership or bad ideas — it’s a sign of a broken system and an over taxed industry.

The people in hospitality are brilliant at reinventing, but they can’t do it forever. And why should they, with no safety net? There’s a complete lack of meaningful Government support. No startup incentives, no grants, no funding pathways, no coordinated effort to support hospitality entrepreneurs.

This isn’t a political issue — successive governments have ignored it. But the result is the same: high taxes, staffing shortages, tight margins, and no encouragement to take the risk of starting a hospitality business.

We need to shift how we value hospitality. If entrepreneurs can’t make money in the long term, they can’t hire, pay suppliers, or reinvest in their businesses. Taxing the industry heavily doesn’t create the environment we need. Instead, we need structural support: funding, tax relief, and practical policies to nurture the next generation of chefs, baristas, brewers, and operators.

Without them, the high street dies. Tourism declines. Our social fabric weakens.

THE NEXT CHAPTER Hospitality isn’t a second-tier career. It is a vibrant industry full of opportunity and fuelled by passionate people who combine creativity, leadership and service in a way few others can.

As we talk about reviving and bringing life back to our high streets, hospitality must be part of the solution.

It’s unlikely that high streets will once again be sought after for ‘necessity’, meaning part of the revitalisation process needs to be creating reasons to visit. Town centres need to offer experiences. Vibrant cafés, lively restaurants, and community-led spaces make urban areas destinations — places people want to spend time.

As AI becomes increasingly commonplace, the more we will rely on hospitality to drive our social interactions. While AI can process data, churn out statistics (and so much more), it can’t replace the joy of interacting with someone in real life. It doesn't have the creativity to look at a humble vegetable and reimagine it into a new dish or have a laugh whilst pouring a pint. It can’t provide a real bricks-and-mortar space to meet a friend or stay while exploring a new country. It’s a smart tool, but it’s not flesh and blood.

But hospitality cannot carry the weight alone. Investment in mixed-use spaces is essential. We’ve seen areas built around just bars or restaurants lose momentum due to being too singular. Instead, we need a healthy mix: daytime cafés, nightlife, retail, events, and services.

Hospitality can be a pillar of the UK’s economic future. But only if we recognise its strategic value and stop penalising those working to rebuild our communities, create jobs, and offer people a reason to step out of their homes.

Hospitality & Leisure Benefits From Return-To-Office Barclays Business Prosperity research into the performance and outlook of the Hospitality and Leisure (H&L) sector reveals that business optimism has been buoyed by after-work footfall increasing due to workers returning to the office.

Two fifths (41 per cent) have noticed an increase in post-work footfall in the last year while a third (35 per cent) report that weekday lunchtimes have become busier.

A further 37 per cent have also noticed an uptick in “bleisure” activities, where customers combine business with leisure, highlighting an evolving trend that is contributing to a rise in spending.

While overall consumer spending has remained muted in many sectors amidst the rising cost of living, the H&L sector has continued to perform strongly, outpacing growth in other non-essential categories since April 2021.

EXPERIENCE ECONOMY TAKES CENTRE STAGE Increased footfall is combined with an ongoing shift of consumers prioritising spending on events and entertainment over material goods, commonly known as the “experience economy”.

One in four UK consumers (24 per cent) plan to spend more on memorable experiences and events this summer compared to last year, and 63 per cent would rather talk about something they did than something they bought.

These insights are supported by Barclays Consumer Spend data which shows that average monthly spend

on entertainment has increased 17.3 per cent since January 2020, while spending on entertainment and travel has consistently outpaced retail in the past four years.

In an attempt to expand their offerings, four in five (83 per cent) H&L businesses are investing in consumer experiences. Of this group, 52 per cent are implementing tech to make their offering more experiential, and 51 per cent are introducing competitive socialising. Almost half (46 per cent) say revenue has increased due to this investment.

CHALLENGES REMAIN Despite many H&L businesses feeling confident in their ability to grow over the next twelve months, challenges that remain amidst the current economic backdrop include energy costs (34 per cent), tax costs (34 per cent) and tariff increases (30 per cent).

To help mitigate macro business pressures and boost sales two fifths of H&L businesses (40 per cent) are making use of special offers and promotions, 36 per cent are expanding distribution channels, and 26 per cent are extending their opening hours.

Rich Robinson, Head of Hospitality & Leisure at Barclays, said: “Hospitality and Leisure businesses are benefitting from increased footfall as more workers return to the office which, combined with the rise of the experience economy, is contributing to optimism for future growth prospects.”

“It’s no longer just a trend that consumers are choosing memories over material goods – our data shows it’s a fundamental shift in how they determine their financial priorities. Hospitality and Leisure businesses are able to capitalise on this and play to win by delivering unforgettable experiences for customers.”

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.

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Two Thirds Believe Government Must Do More To Protect Pubs

According to new polling from CAMRA, the majority of the public are ready to call time on inaction over protecting Britain’s pubs, with 61% believing that the government must do more to help save the industry.

The new polling shows the British public have lost faith in the government’s commitment to protect pubs.

More than six in every ten people believe the Government should be doing more to protect the existence of community pubs. Just 17% believe it is doing enough, a damning verdict on years of underinvestment, inconsistent support and a lack of long-term safeguarding for this cherished institution.

CAMRA Chairman, Ash Corbett-Collins, said: “This week we’re celebrating everything that’s brilliant about pubs, brewing and beer.

We will see every kind of brewer and representatives from across the industry all sharing their quality products and love for their craft.

“Yet, this polling shows that Brits understand the pressures they’re under. It’s now or never for pubs. The Budget is the last chance to ease the pressure and give them a fighting chance.

We are calling on the Government to reverse the rise in Employer National Insurance contributions, cut duty on draught beer and make sure independent brewers can get their beers on the bar.”

On Premise Drinks Sales Hold Level In Late July Bursts of warm weather helped On Premise operators and suppliers to bring drinks sales level year-on-year in late July, CGA by NIQ’s latest Daily Drinks Tracker shows.

Average sales in managed venues in the week to Saturday 26 July were exactly in line with the same week in 2024, with growth on four of the seven days. Year-on-year increases peaked at 3% and 4% on Thursday 24 and Friday 25 July respectively—coinciding with particularly high temperatures in London and the south east. While the day of the women’s Euro 2025 football tournament final (Sunday 27 July) is not included in this comparison, England’s success in the competition has had a positive impact on some venues.

Sunshine across the week boosted Long Alcoholic Drinks (LAD) categories as consumers sought refreshment in longer serves. Beer sales were 4% higher than in 2024, while cider rose 3%. Soft drinks were level, but spirits fell by 5% and wine by 10%, extending a more challenging Summer for these two categories.

Trading comparisons in the previous seven days—to Saturday 19 July—were distorted by the men’s Euro

2024 tournament, as England’s involvement in the final led to a sharp spike in sales. However, there was year-on-year growth on four of the other six days of the week, and widespread good weather raised sales by 19% on Monday 14 July.

The latest fortnight completes an up-and-down July for the On Premise, after negative trading in the first week of the month but a positive recovery in the second. The figures are also in line with a flat June for managed hospitality groups, as revealed by the CGA RSM Hospitality Business Tracker.

Rachel Weller, CGA by NIQ’s commercial lead, UK & Ireland, said: “When we strip out the bonanza of the Euro 24 tournament from the comparisons, it was a solid July for many pubs, bars and suppliers. While growth hasn’t been spectacular, businesses have at least been able to keep pace year-on-year and recoup some of the extra labour costs imposed from April. The trading environment remains challenging, but there’s a mood of cautious confidence about a positive school holiday season in August and some momentum as we move towards the final third of the year.”

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New Immigration Rules Turn Up the Heat on UK Hospitality: What Businesses Need to Know

By Samia Yaqub, Senior Associate in the Immigration team at Knights (www.knightsplc.com) and qualified lawyer specialising in immigration law On 22 July 2025, the UK government implemented a significant overhaul of the Skilled Worker visa route as part of its broader drive to reduce net migration and encourage domestic workforce participation. In a move that is sending shockwaves through kitchens and front-of-house teams nationwide, key roles including chefs, restaurant managers, and catering managers have been removed from the eligible occupation list for sponsorship.

This tighter framework has left many employers concerned that the already challenging staffing crisis will deepen.

THE NEW RULES AT A GLANCE Under the revised immigration rules, the minimum skill threshold for new Skilled Worker visa applicants has been raised from RQF Level 3 (equivalent to A-levels) to RQF Level 6 (degree level). This single change renders over 100 job roles ineligible for visa sponsorship, disproportionately affecting the hospitality sector. In addition, salary thresholds have been increased. The new general salary minimum is £41,700, with a lower threshold of £33,400 available in limited circumstances. Existing sponsored workers applying to extend their visa must also meet uplifted salary criteria. While a Temporary Shortage List (TSL) offers some flexibility for certain roles currently until 2026, this excludes hospitality occupations. In the first quarter of 2025 alone, the sector recorded over 80,000 vacancies. The removal of key roles from the sponsorship list is widely expected to exacerbate this shortage

LEGAL AND OPERATIONAL IMPLICATIONS FOR EMPLOYERS The risks of non-compliance under the revised immigration rules are considerable and growing. Businesses must ensure they sponsor only roles that remain eligible under the new rules, and that any Certificates of Sponsorship (CoS) issued prior to 22 July 2025 meet the necessary transitional requirements, including updated salary thresholds. Consequences of breaching sponsor duties include; civil penalties of up to £60,000 per illegal worker, reputational damage, with breaches often published online and attracting media scrutiny as well as disruption to business operations.

The Home Office has significantly increased its enforcement activity, with a clear emphasis on compliance and data-driven monitoring. In January 2025, it conducted 828 premises visits, a 48% increase compared to the same period in 2024 and recorded a 73% rise in arrests related to illegal working. Between July 2024 and January 2025, a total of 1,090 Civil Penalty Notices were issued to employers across multiple sectors.

In addition to traditional enforcement, the government is now placing a much greater emphasis on digitisation and cross-departmental data sharing. These reforms form part of a broader effort to streamline compliance monitoring and proactively identify breaches through integrated systems. This shift was illustrated in a recent client case involving a hospitality employer whose internal HR system failed to flag the expiry of a sponsored student worker’s visa.

As a result, the individual worked several additional shifts for which they were paid before their employment was lawfully terminated. While many would argue the breach was minor and unintentional, the business

received a £45,000 fine. Although the fine could be reduced if paid early, the financial penalty offered little comfort in a sector where margins are already under severe pressure. This case underscores the additional burden now placed on employers to digitise and streamline their internal compliance processes.

In today’s regulatory landscape, even administrative oversights, can lead to significant enforcement action.

Businesses that continue to rely on manual tracking or disjointed systems are exposing themselves to unnecessary risk. Employers must now adopt real-time visa monitoring tools, implement automated alert systems, and carry out regular internal audits to ensure full compliance. The standard has shifted: prevention is no longer a best practice it is a regulatory expectation.

PREPARING FOR THE FUTURE: FOUR KEY STEPS FOR HOSPITALITY BUSINESSES With sponsorship routes narrowing and immigration compliance tightening, hospitality employers must adopt a proactive approach. Here are four immediate priorities: 1. Review Existing Sponsored Staff Audit current visa holders in roles affected by the changes. Ensure that CoS issued before 22 July 2025 remain valid and assess whether extensions meet the new salary requirements.

2. Cease Sponsorship for Ineligible Roles Do not assign new CoS for removed roles. Attempts to reclassify excluded roles under different job codes will be flagged by UKVI and may lead to licence suspension.

3. Invest in Domestic Recruitment and Training With international recruitment becoming more limited, businesses should explore partnerships with colleges, apprenticeship schemes, and engage with Local Skills Improvement Plans (LSIPs).

4. Stay Alert to Policy Developments and Alternative Routes The UK-EU Youth Mobility Scheme, agreed in May 2025, may provide a limited pathway for young workers to enter the UK labour market. Employers should remain alert to any future amendments to the Temporary Shortage List or the introduction of sector-specific visa routes. In the meantime, businesses are encouraged to engage with and support industry bodies in their efforts to influence the Migration Advisory Committee (MAC) particularly in advocating for the reinstatement of key hospitality roles to the Skilled Worker route.

CONCLUSION The recent immigration reforms mark a defining moment for the UK’s hospitality sector. With access to international labour reduced and compliance obligations on the rise, employers are being called upon to rethink their workforce strategies. While the government’s objective of reducing net migration may meet political priorities, it presents operational and economic challenges for an industry already under pressure.

Going forward, hospitality businesses must adapt with agility and foresight, balancing recruitment needs with a rigorous compliance framework. In this new environment, the recipe for success will involve a blend of planning, policy awareness, and long-term investment in skills. Those who fail to adapt may find themselves facing more than just a staffing shortage, they may be facing enforcement.

Pubaid & Useyourlocal Team Up For Summer ‘Pop To The Pub’ Campaign This summer, PubAid is inviting MPs across the UK to Pop to the Pub, a new campaign designed to showcase the positive role pubs play in their communities.

Backed by UK pub finder, Useyourlocal, the initiative encourages MPs to take a PUBSTOP in their constituency, visiting a local pub, meeting publicans, and hearing first-hand about their contribution to local life.

From sponsoring grassroots football teams to hosting mental health support groups and fundraising for local causes, pubs are doing far more than pulling pints and PubAid wants to ensure these contributions are recognised at the highest level.

Des O’Flanagan, PubAid co-founder, said: “We know that when an MP visits a pub in their patch, good things happen. This campaign is about encouraging that habit, celebrating the local and reminding everyone just how

powerful the pub can be for connection, sport and community resilience.”

Stuart Mills, Founder of Useyourlocal, added: “We’re proud to partner on this important campaign. At Useyourlocal, our mission is to get people to go to the pub more often and that includes MPs.” MPs can find a pub at useyourlocal.com and are encouraged to share their visit on social media using #PopToThePub and tagging @PubAidUK to help amplify the message.

Visits shared with PubAid will also be featured on the Positive Publicity Hub, celebrating MPs and pubs working together to support their communities.

The campaign runs throughout the summer recess. For more information, visit www.pubaid.co.uk/poptothepub

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AUG/SEP 2025

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7

Business Rates Reform Planned for Hospitality The Treasury has confirmed plans to introduce permanently lower business rates multipliers for pubs and other hospitality venues, delivering welcome news to an industry that has endured years of mounting financial pressure since the pandemic.

rising pub closures across the UK. His calls for reform have been echoed throughout the industry, with operators arguing that the current system fails to reflect the economic realities facing traditional hospitality venues.

The announcement, which will form part of the Government’s Autumn Budget later this year, represents a significant shift in policy that could provide crucial relief to pub operators struggling under what industry leaders have described as an “unfair” taxation system.

The Government’s new approach will consider revaluation outcomes as well as the wider economic and fiscal context when setting future multiplier rates. This represents a more nuanced approach than the current system’s rigid application of standard rates across different business types.

The Treasury confirmed plans to introduce permanently lower multipliers for retail, hospitality and leisure (RHL) properties, including those on the high street, with the new approach taking into account recent property revaluations alongside current economic conditions.

Crucially, the Treasury has indicated that the new RHL rates will not be subject to the existing £110,000 per business cash cap that currently limits relief, potentially offering more substantial support to larger operators.

The move comes as pub giant Greene King has issued an urgent plea to the government for help, highlighting the severity of challenges facing the sector.

The announcement has been cautiously welcomed by industry observers, though many stress that the detail will be crucial. The pub sector has endured multiple challenges since 2020, from pandemic closures to rising energy costs and changing consumer habits.

Greene King CEO Nick Mackenzie has been particularly vocal in criticising the current system, arguing that business rates tax should be charged on profits, rather than on property.

The business rates system, which calculates bills by multiplying a property’s rateable value by a governmentset multiplier, has long been criticised as disproportionately penalising hospitality businesses. Unlike online retailers, pubs cannot easily relocate to lower-rated premises, making them particularly vulnerable to rate increases.

Nick Mackenzie said reduced property tax payments were needed to drive investment and new jobs amid

The scheme delays business rates increases for one year after certain property upgrades. But it only covers structural changes and requires the same tenant throughout the works and for a year after – a major barrier in a sector with frequent turnover, highlighting how current relief mechanisms often fail to address practical industry needs.

The Government plans to publish an interim report in the coming weeks that will outline the detailed proposals ahead of the Autumn Budget. This document is expected to provide clarity on the scale of reductions and implementation timeline.

Government “Pricing People Out of Pubs” CAMRA Warns Nearly half of UK pubgoers are cutting back on pub visits as cost pressures bite. The Chancellor is warned that the cost-of-living crisis is pricing people out of the pub, new polling shows.

As CAMRA launched Great British Beer Festival earlier this month it issued a stark warning government ahead of Autumn Budget.

New polling from YouGov reveals that 45% of pubgoers say they are going to the pub less often in the past 12 months due to the rising cost of living – a clear signal that urgent action is needed to protect the nation’s pubs, publicans and brewers.

In the Midlands, where CAMRA’s Great British Beer Festival kicks off this week, 45% report cutting back on pub visits, showing this issue hits hard even in Britain’s pub heartlands.

CAMRA Chairman, Ash Corbett-Collins, said: “People want to sup-

port their local pubs, but the reality is, they’re being priced out. With lower disposable incomes and publicans being forced to put up prices through no fault of their own by rising running costs, for a lot of people a regular night out at the pub just isn’t affordable.

and to stem further price hikes for drinkers.”

“This is a warning sign for the future of our locals. If people can’t afford to go, pubs can’t survive. But luckily, the Chancellor can use the Autumn Budget to help fix this.

But it’s not all doom and gloom. These figures come as CAMRA opens the UK’s biggest pub: the Great British Beer Festival in Birmingham. This five-day celebration of beer, cider and pub culture will welcome revellers with more than 600 drinks on offer and bars named after iconic pubs saved from closure, showing that community action really does work.

“We are demanding the government use the upcoming Autumn Budget to help make pubs more accessible: starting by rolling back on the disastrous hike in National Insurance Contributions, cutting VAT for pubs just like they’re planning to do in Ireland, introducing significantly lower business rates bills for pubs and brewers, and cutting tax specifically on pints served in pubs. These measures are desperately needed to secure the future of our beloved locals, world-renowned breweries

This year’s festival is championing the Keep Cask Alive campaign to have cask beer recognised as a cultural asset by UNESCO, marking the two-year anniversary of the Crooked House tragedy with a rallying cry to protect community locals, highlighting the boom in low and no-alcohol beers with a record-breaking selection, and sending a clear message to government ahead of the Autumn Budget on what pubs, brewers and cider makers need to survive and thrive.

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AUG/SEP 2025

The UK's Plans To Ban Upwards-Only Rent Reviews: Implications For Leaseholders

By Oliver Butler, Partner in the Real Estate team at Thomson Snell & Passmore (https://ts-p.co.uk/)

On 10 July 2025 the Government took the property world by surprise with the proposal to ban upwards only rent reviews (UORR).

The landmark piece of legislation proposed is designed to allow people to take back control of their regions, rebalance prosperity and deliver economic growth. Included at the end of the Bill is a proposal to ban the long established and recognised clauses in leases providing that rent on review can only ever be increased, and never decreased.

The hope is that it will keep small businesses running, boost local economies and job opportunities and reduce the number of high street vacancies. But will this be the case? Will it have other knock-on effects?

Will this affect the investment market?

Whilst the Bill has been introduced to Parliament, it must be enacted before it becomes legislation. It is therefore not likely to come into effect until early 2026 at the earliest. If enacted this will only affect new leases and renewals of existing leases; it will not impact existing leases or leases to be granted pursuant to an agreement for lease entered into before it comes into force.

to consider alternative strategies to secure their investments while attracting new tenants. It could also increase the complexity of negotiations. Landlords might push for shorter lease terms or other review methods, such as RPI or CPI linked reviews (which will invariably trend upwards), or propose stepped rent increases to ensure that their investment is secure. The alternative is that the market will shift even more towards short term leases with no rent reviews. If these leases are then excluded from the right to renew then this may create issues for those tenants who do not take the correct advice.

For businesses seeking to secure premises, the potential for lower rents during economic downturns is undeniably beneficial. However, tenants must also weigh this against the potential challenges of entering into lease agreements that could be more volatile, especially in uncertain economic times. The balance of risk may shift, requiring a reassessment of how businesses view commercial leasing.

THOUGHTS OF THE MARKET As might be expected, the market is divided. Tenants, operators and their representatives have been pushing for this for many years. Clearly this will be a huge advantage for them as it will ensure that rents fairly reflect the market conditions at the time.

UKHospitality has long been lobbying for this change. Kate Nicholls, Chair of UKHospitality, commented: “Unjust upward-only rent review clauses have been hitting hospitality businesses for decades, making rents unnecessarily expensive. They have been punishing the high street and constraining investment, and it’s the right move for the Government to ban them completely.”

The investment market is on the other side of the fence.

Under the proposals rent review clauses must provide for both upwards and downwards changes, such that they match the market in the local area and achieve a fair rent for the property at the relevant time.

Melanie Leech, Chief Executive of the British Property Federation, has said of the ban: “Interference in long-established commercial leasing arrangements without any prior consultation or warning has no place in the Devolution Bill.”

CHALLENGES FOR NEW LEASE NEGOTIATIONS

She has argued that the ban risks denting investor confidence and could make the UK a less attractive place to invest compared to other international markets, with returns becoming less predictable.

Landlords and tenants negotiating new leases will face a significantly altered landscape as the Government moves to implement this ban. With upwards-only reviews becoming a thing of the past, landlords may need

Tom Pope of Lightlease comments: “UORRs created a distorted playing field, where over-rented units lingered long after their commercial logic had expired. They fuelled a kind of rental inertia — pushing landlords to

keep units vacant rather than accept lower rents that might reset a valuation. I have been involved in countless situations with clients unable to shift a property because of an outrageously high rent that did not reflect the market, sometimes over-rented by more than 100%. That sort of behaviour protects a spreadsheet, but not a street”.

REVOLUTION? The discussion around banning UORR has long been around in the UK. Various lobby groups have pushed for this, and Tony Blair’s government did consider it.

Ireland introduced similar legislation, and the same arguments were levelled. The Irish example, on the face of it, appears to have been working well since. Whilst there was an immediate short-term impact on the market, it has adjusted since and according to many there has not been any long-term significant impact.

It was noted that those properties with long term UORR leases actually demanded a premium within the market, but this was obviously only temporary. There was an increase in inflation linked and turnover leases in the retail sector.

WHAT DOES THE FUTURE HOLD? The ban on UORRs represents a significant change in the commercial leasing landscape. Leaseholders may benefit during market downturns, but the willingness of landlords to adapt remains uncertain. For those negotiating new leases, the absence of upwards-only rent reviews creates a new dynamic, necessitating a re-evaluation of how businesses negotiate terms in commercial leases.

The systemic shift away from this long-standing practice raises concerns about tenant security (such as shorter leases and bigger rent deposits) as landlord confidence is hit. As the Government moves forward with implementing this ban, all stakeholders in the property market must navigate the complexities of leasing agreements in a newly regulated environment. The balance of power is likely to shift, with potential implications for tenant relations, rental income security, and the overall health of the commercial property market in the UK. It will be imperative for businesses to remain vigilant and adaptable as they engage in this evolving landscape. If the situation in Ireland is anything to go by, then stability is not far around the corner.

Hotel Group Funds Play House Restoration For Nursery School A Lake District primary school has a newly renovated outdoor play house for its nursery children, thanks to a local hotel group’s offer to cover the cost of repairs.

nance and repair work along with his apprentice Connor. Repairs included waterproofing the leaking roof, installing new woodwork, replacing rotten window boxes and repainting the play house exterior.

The Wendy house restoration project was initiated by the nursery at St Martin and St Mary primary school in Windermere. The wooden play house in the nursery playground was no longer usable after 17 years and the school was looking for help in getting it restored to its former glory.

Annabel Berry from English Lakes Hotels Resorts & Venues explains: “This has been a lovely project for us to get involved in through our Sam’s Club charity. When the school told us about their project to restore this beautiful play house, we were keen to help and make it all happen as quickly as possible so the children could play in it once again.”

The team at the Sam’s Club charity at English Lakes Hotels Resorts & Venues heard about the project and stepped in to help with a donation of £840 to cover the school’s costs.

Local parent Sam Bell, who owns Yew Tree Joinery, undertook the mainte-

The Sam’s Club charity supports local charities and good causes. The hotel group’s mascot Sam the Dog was invited to the school on a special visit to see the nursery pupils and the refurbished play house.

AEL Outdoor Solutions: Outdoor Spaces That Keep Customers Coming Back OVER 20 YEARS SUPPORTING THE UK LICENSED & CATERING TRADE From busy pub gardens to stylish dining terraces, the right outdoor made to meet the demands of busy pub and hospitality environments. space isn’t just extra seating—it’s extra revenue. For over two decades, “We work with your budget and brand, producing 2D designs and visuAEL Outdoor Solutions has partnered with independent operators, als so you can see exactly how your outdoor space will look before multi-site groups, and national pub companies to turn outdoor areas into committing,” says Laura Gardiner, Head of Marketing. “Whether you run high-performing trading spaces. one site or a national estate, our tailored seating, tables, and structures We design, manufacture, and supply a wide range of outdoor furniture, are built for your customers and your trading needs.” structures, and equipment—combining style, durability, and practicality Everything You Need for a Profitable Outdoor Area so you can maximise covers, extend trading seasons, and create spaces Our range spans everything from contemporary seating and dining furthat encourage customers to stay longer and spend more. niture to shade structures, shelters, and outdoor solutions, complementMADE IN READING – SOURCED FOR QUALITY ed by heating, lighting, and safety features. We also offer play equipment that encourages imaginative, active fun while meeting the highest safety Many of our products are standards, ensuring each space is both functional and inspiring. We also crafted at our own Reading facility, giving you control over offer bespoke solutions to match your brand and venue style—whether customisation, lead times, and for a single garden or a full estate rollout. quality. We also work with BUILT FOR PEOPLE, BUILT TO LAST trusted manufacturing partWe prioritise responsibly sourced materials and design for longevity— ners to expand our range and reducing replacement costs and supporting your sustainability goals. All deliver the best value. From booth seating and benches to products are chosen or built to meet strict hospitality standards for safety, comfort, and performance. planters, shelters, and dining sets, every item is selected or FROM CONCEPT TO COMPLETION

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AUG/SEP 2025

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9

Pubs Vanishing at 'Alarming Rate' Britain’s beloved pubs, bars and restaurants are vanishing at an alarming pace, with Chancellor Rachel Reeves’s tax raid being blamed for the carnage.

The latest Hospitality Market Monitor from CGA by NIQ and AlixPartners indicates the hospitality sector experienced a renewed decline in the first half of 2025, with an average of two licensed venues closing permanently each day.

Since the October Budget 1,122 hospitality venues have closed due to increased cost pressures from Government tax policies and new employment costs, which reversed the stability seen in 2024 the report reveals.

The Budget in October hiked the tax burden on employers when the chancellor ramped up the employer National Insurance rate from 13.8% to 15% and slashed the threshold for paying it from £9,100 to £5,000.

This resulted in the sector which is reliant on part-time casual staff now paying NI tax on more part-time staff than ever before.

Added to which, the Chancellor imposed a 6.7% rise in the minimum wage, pushing employment costs up by another £1.9 billion.

In total, the Chancellors’ changes have piled £3 billion in extra costs on the sector, which, many operators will confirm, runs on very tight margins.

Data from the latest Hospitality Market Monitor indicates that Britain’s licensed premises count dropped to 98,746 sites by the end of June, representing a decline of 374 venues since January 1st. This translates to

approximately 62 net closures monthly, marking a 0.4% contraction across the hospitality landscape.

The downturn represents a concerning shift for the industry following a relatively stable 2024, where venue numbers remained largely unchanged.

The latest figures underscore the hospitality sector’s ongoing struggle to recover from the pandemic’s impact. Current venue numbers remain 14.2% below pre-COVID levels recorded in March 2020, with the industry having shed more than 16,000 licensed premises over the five-year period.

The introduction of substantial new employment costs in April has placed additional strain on venue profitability, with industry analysts warning that without mitigation measures, these pressures could trigger further company restructurings during the remainder of 2025.

The closure pattern reveals a stark divide between different hospitality segments. Food-led establishments have experienced the most severe impact, contracting by 2.9% over the past year. This stands in sharp contrast to drink-led venues, which recorded a 1.0% increase during the same period.

This divergence is reflected in performance data showing managed pubs consistently outperforming other hospitality sub-segments in monthly sales throughout 2025.

The resilience of drink-focused venues highlights the varying pressures across different operational models within the sector.

Despite the overall decline, Manchester city centre has bucked the national trend, emerging as the sole major UK city centre to record venue growth between March and June 2025. Among the ten British city centres with the highest concentration of licensed premises, Manchester stands alone in expanding its hospitality offering.

Recent openings in Manchester have included a mix of London-based brands expanding northward, alongside local operators and independent entrepreneurs taking advantage of opportunities in the market. This growth pattern suggests regional variations in both demand and operational viability across the UK’s hospitality landscape.

Graeme Smith, a Partner & Managing Director at AlixPartners, said: “After a period of relative stability for pub and restaurant businesses last year, the first half of 2025 has proved more challenging, with the net closure rate increasing again – the big question for hospitality is what happens from here.

“The effects of a step change in costs and taxation, which landed this April, have made the trading environment more challenging for many hospitality businesses. Consumer demand appears to be resilient, so the medium-term impact of these changes is yet to be seen, although it seems likely that more closures will follow in the immediate term. In this environment, we would expect the polarisation in the market to continue, with the leading players continuing to grow and take market share from struggling brands.”

Drinks Sales Back In Growth After Temperatures Rise On Premise drinks sales bounced back into growth in the first full week of July thanks to widespread warm weather.

CGA by NIQ’s latest Daily Drinks Tracker shows average sales in managed venues in the week to Saturday 12 July were 5% ahead of the same period in 2024. This is a strong turnaround from the previous seven days, when sales were down by 4%.

High temperatures led to spikes on several days, with year-on-year growth of 19% and 30% on Tuesday 8 and Thursday 10 July.

Figures were held down on some other days by tough comparatives with July 2024, when England were performing well in the men’s Euro football tournament. However, recent weeks have also benefited from the

women’s version of the competition, which is having a positive impact on some pubs and bars.

As is usually the case during hot weather, LAD categories and soft drinks felt the biggest boost to sales.

Cider soared 34% year-on-year, while beer rose 6%. Soft drinks joined cider in double-digit growth at 11%.

However, some other categories struggled in the heat, with spirits dropping 2% and wine down 12%.

Rachel Weller, CGA by NIQ’s commercial lead, UK & Ireland, said: “It was a very welcome return to realterms growth for On Premise operators and suppliers in the first full week of July.

It also continues the pattern of an up-and-down year in which sales have fluctuated widely from week to week, and predicting what will come next is difficult. But if the sun shines, we can be optimistic about a solid end to Summer, especially for beer and cider brands.”

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CLH News

AUG/SEP 2025

What Are The Implications Of The Supreme Court Decision On Biological Sex For The Hospitality Industry

By Ben Stepney, Partner in the Employment team at Thomson Snell & Passmore (https://ts-p.co.uk/) The hospitality industry may feel as thought it has enough on its plate with rising costs, taxes and customers feeling the pinch, but operators should be aware of a recent Supreme Court ruling which will have important ramifications for how venues are run and set up, not only with regard to patrons but staff too. Failure to comply with the ruling could result in operators facing discrimination claims by customers and staff.

• Gender neutral facilities can be provided in addition to single-sex • Single sex facilities should be used on the basis of biological sex.

In venues open to the public:

FOR WOMEN SCOTLAND LTD V THE SCOTTISH MINISTERS: THE RULING

IMPLICATIONS FOR THE HOSPITALITY INDUSTRY

In April 2025, the UK Supreme Court issued a landmark decision clarifying that under the Equality Act 2010, the protected characteristic of sex refers to biological sex, not gender identity or legal sex as defined by a Gender Recognition Certificate (GRC).

The case involved a challenge by the women’s rights group For Women Scotland, which contested the Scottish Government's guidance that included those identifying as trans women with a GRC in the definition of "woman" for the purposes of recording gender representation on public boards.

The Supreme Court ruled that this interpretation was inconsistent with the Equality Act 2010, affirming that the terms “woman” and “man” refer to biological females and males, a distinction that may feel legalistic but that has ramifications on how venues can be set up and run.

EQUALITY AND HUMAN RIGHTS COMMISSION: INTERIM UPDATE The Equality and Human Rights Commission (EHRC) has provided an update following the Supreme Court ruling. It focuses on the practical implications of the decision.

The EHRC says that the decision has implications for many organisations, including: • Workplaces • Venues that are open to the public, such as cafes and restaurants, pubs and leisure facilities.

In workplaces: • Operators must provide sufficient single-sex toilets, as well as sufficient single-sex changing and washing facilities where these facilities are needed

• It is not compulsory for services that are open to the public have single-sex facilities • Failure to provide single-sex provision could amount to indirect sex discrimination against women • Single sex facilities must only be used on the basis of biological sex.

This ruling has significant implications for employers and service providers particularly in the hospitality industry with daily interactions with the public. Key considerations include: • Toilets and changing rooms: operators should conduct risk assessments on facilities and ensure that single sex toilets and changing rooms within venues are used on the basis of biological sex. This does not preclude the provision of gender-neutral facilities but if women-only spaces are not provided, this could leave operators open to legal challenges for indirect sex discrimination. Signage should be clear and prominent. It is compulsory to provide single sex facilities for staff in workplaces • Policy reviews: equality, diversity and recruitment policies may need to be reviewed and updated to take into account the Supreme Court decision and updated EHRC guidance. Other staff policies, including those related to pregnancy, maternity, gender identity and menopause, may also require review • Staff training: staff should be updated and trained and on the implications of the Supreme Court ruling and EHRC guidance, to ensure that venues are complying with the new rules particularly in regard to any women-only spaces on site. Front of house teams should be able to respond sensitively and knowledgeably to any patron queries • Fair treatment of employees: employers must maintain protections against discrimination and harassment for all employees, including those identifying as transgender. This includes supporting diversity and inclusion efforts and mitigating any negative impact the ruling may have on transgender staff. It is still illegal to discriminate or harass those identifying as transgender, either in employment or as customers • Data collection: organisations must ensure data collection practices distinguish between biological sex and gender identity. This is essential to comply with the Equality Act 2010 and inform decision-making on sex-based policies.

The Supreme Court ruling underscores a complex tension: protecting single-sex rights for women while preventing discrimination against staff and customers.

By offering gender-neutral options, delivering staff training, engaging in stakeholder consultation, and working with legal advisors the industry can uphold compliance while maintaining a welcoming environment for all staff and customers.

The EHRC is currently consulting on full guidance following the Supreme Court decision. This is expected to be published in the Autum of 2025.

National Pubwatch Urges ‘Partnership Working’ To Improve Safety Of Women In Night-Time Economy National Pubwatch has urged the Government to work with local Pubwatches to help tackle predatory behaviour against women in the night-time economy.

The call comes as it was revealed that the Government is funding three police forces to tackle predatory behaviour against women in the night-time economy through its Project Vigilant.

Project Vigilant is being trialled by Thames Valley Police alongside some other forces across the country. It involves specially trained officers patrolling nightlife hotspots to tackle predatory behaviour against women. The latest initiative will also support the trial with new tools including trained sniffer dogs to detect drugs commonly used in spiking.

National Pubwatch chairman Steve Baker OBE, said: “We welcome news that the Government is taking the safety of women in the late-night economy seriously. We would

urge the police to work with local pubwatch schemes to identify and target perpetrators.

“Our own latest research has found that pubwatch schemes are key to reducing alcohol-related crime and improving the safety of the evening economy.”

The research, conducted by Leeds Beckett University and supported with funding from JD Wetherspoon and Diageo, showed that 86% of licensees, staff, police and those working within organisations such as local authorities, believe that Pubwatches help to create safer drinking environments.

Over half (53%) of those surveyed stated they had actually witnessed a decrease in alcohol-related disorder and anti-social behaviour since the introduction of a Pubwatch scheme. Importantly, over two-thirds (68%) agreed that Pubwatch activities increased staff, customer and community safety.

Consumers Dine Out Less Often But Spend More Per Visit, Reveals Lumina Intelligence The latest data from the Lumina Intelligence’s Eating and Drinking Out Panel shows a nuanced picture of consumer behaviour across the UK foodservice market this midsummer.

While overall participation in eating out has dipped to 55.8%, down 2.5 percentage points, the average frequency of visits has increased by 2.7%.

This suggests that consumers are opting for fewer but more meaningful and higher-quality dining occasions.

The average spend per visit has also risen by 7.0%, largely influenced by inflationary pressures but also reflecting a willingness to invest more in select experiences.

Restaurants have led channel growth with a rise of 1.8 percentage points, driven by consumers choosing

them for purposeful, social outings. Quick service restaurants have also seen growth, up 1.2 percentage points, as diners look for value without compromising convenience. In contrast, pubs and bars experienced a slight decline of 0.5 percentage points, failing to benefit from the usual seasonal uplift despite warm weather and a full calendar of sporting events.

Menu preferences have also shifted. While classic choices such as chips, burgers, and pizza remain the most popular, salads have recorded the largest growth, climbing 1.4 percentage points to become the seventh most chosen dish.

The growth of salads reflects a seasonal move towards lighter options during the recent heatwave. Burgers and pizza also gained share, increasing by 1.1 and 1.2 percentage points respectively.

AUG/SEP 2025

CLH News

11

Significant Licensing Reforms Announced The Government has published its response to a series of significant recommendations from the licensing policy sprint Taskforce, made up of representatives from the hospitality industry, government and police, to remove barriers to growth and unnecessary red tape to drive investment from pubs, clubs and restaurants across the UK. The reforms target what industry leaders describe as decades of accumulated bureaucratic burden that has stifled growth and investment.

In April this year a joint industry and HM government licensing policy sprint taskforce was established on 9 April 2025, ran until 16 May 2025, and was co-chaired by Nick Mackenzie, CEO of Greene King, and Gareth Thomas MP, Minister for Services, Small Business and Exports.

The taskforce sought to review and make recommendations delivering effective change in the licensing system that fosters vibrant hospitality, night-time economy, creative and cultural industries, and provided government with 10 priority recommendations to consider.

improve consistency and transparency across local authorities. It recognises the value of a framework that provides clear national direction while preserving local discretion, and intends to consult further on how best to align licensing with broader government priorities.

The government acknowledges the value of reviewing licence durations and fees for festivals. It recognises the importance of providing certainty for recurring events and supporting long-term investment, and will consider this area further in future reforms.

2. Licence ‘Amnesty’ The government agrees that a licence ‘amnesty’ could help modernise and streamline existing licences. It sees merit in reviewing and removing outdated or disproportionate conditions, particularly those inherited from the original implementation of the Licensing Act 2003 and will explore how best to target premises where conditions no longer reflect current operations.

8. Grandfathered Conditions Review The government agrees that reviewing grandfathered conditions is a timely and necessary step. It supports efforts to ensure that licensing conditions reflect current operational realities and do not unnecessarily constrain businesses.

3. Longer Licensing Terms for Pavement Areas The government is open to extending the duration of pavement licences to give businesses greater certainty and support long-term planning. It acknowledges the benefits of stability for recurring events and will consider this recommendation as part of wider licensing reforms.

On introducing a national licensing policy framework, the report said: "The taskforce identified a lack of balance in applying many aspects of the Act to everyday licensing process and procedures, including due recognition of the cultural, economic, social impact and benefits of licensed premises.

4. Temporary Event Notice (TEN) Limits The government recognises the need for greater flexibility in the use of temporary event notices. It will review current limits and explore options to make the system more responsive to the needs of operators, while maintaining safeguards for public safety and local communities.

"It was agreed that to successfully rebalance and deliver without the need for major legislative change, a National Licensing Policy Framework must be created which would allow delivery of government objectives around growth, high streets and fair regulation at the same time as addressing public order, crime and disorder and protection of vulnerable groups.

5. Agent of Change Principle The government supports strengthening the agent of change principle in licensing decisions. It agrees that established venues should be protected from the impact of new developments nearby and will consider how to embed this principle more consistently across licensing and planning systems.

"This would also allow licensing delivery to remain at a local level whilst at the same time taking forward government objectives and strategic aims."

6. Hospitality and Night-Time Economy Zones The government is interested in exploring the creation of designated hospitality and night-time economy zones. It sees potential in supporting local authorities to develop vibrant, well-managed areas that promote economic growth and cultural activity.

T-he government issued its response, as summary of which are: 1. National Licensing Policy Framework The government supports the creation of a National Licensing Policy Framework to

7. Licence Length and Fees for Festivals

9. Licensing Data and Transparency The government supports improving access to licensing data to enhance transparency and accountability. It will explore how better data sharing between authorities and stakeholders can support more effective decision-making and public engagement.

10. Licensing Training and Capacity Building The government acknowledges the importance of training and capacity building for licensing officers and decision-makers. It will consider how to support local authorities in developing the skills and resources needed to implement licensing policy effectively and consistently.

Nick Mackenzie, co-chair of the Licensing Taskforce and CEO at Greene King, said: “As an industry we welcome the proposals and see this as a positive and necessary step towards updating a planning and licensing system that, for too long, has limited hospitality’s ability to drive economic growth across the UK. I thank the industry and the Taskforce for the serious and meaningful recommendations that we have put forward to bring these proposals to fruition.

“It’s encouraging to see how the Government has worked at pace to take forward the proposals, particularly in areas that matter the most, including the introduction of a new National Licensing Policy Framework.

“Whilst licencing reform won’t offset the significant layered cost of doing business that the industry bears, they form part of wider changes to back the sector, which will support in unlocking opportunities for pubs to further invest in growth across the country.”

Government Sets Out Low Pay Commission Remit On National Living Wage The Government has set out its remit for the Low Pay Commission on National Living Wage rates, calling for it not to drop below twothirds of UK median earnings, and to have a decision in place for it to apply from 1st April 2026.

increase would ensure that the national living wage does not fall below two-thirds of median earnings, the minimum level set by government. hat as predicting this figure is “challenging”, the recommended NLW may be within a wider range of £12.55 to £12.86.

It said it will push forward with plans to look at removing “discriminatory” age bands for the national minimum wage as it extended the remit of the Low Pay Commission (LPC) and that the advisory body will consult with employers, trade unions and workers on narrowing the gap between the minimum wage rate for 18 to 20-year-olds, and the so-called national living wage – the UK minimum wage for workers 21 years and older.

Chancellor Rachel Reeves said: “To ensure the right balance is struck between the needs of workers, business affordability and the wider economy, the LPC is being asked to consult on several issues before recommending the new rates.”

The LPC will also be required to put forward “recommendations on achieving a single adult rate in the years ahead”.

However, the government may need to increase the national living wage (NLW) from the current £12.21 to £12.71 in April 2026 to meet its own targets on salary increases, the Low Pay Commission (LPC) has said.

The independent body, which makes recommendations to the government on the national living and minimum wage, has said that this 4.1%

Kate Nicholls, Chair of UKHospitality, said: “UKHospitality and its members have always supported the principle of the National Living Wage, and we share the Government’s ambition to raise living standards for everyone. The ambition is right, but the timing and pace of increases must be carefully considered in the context of the wider economic environment. What’s more, the publishing of the remit is coming a good six months later than normal, so the original forecasting of the impact is having to be adjusted. Despite this, it’s a positive that this is a maintain remit, not a lower one, as is the recognition of taking into account the wider macro-economic circumstances and challenging labour market.”

“With significant new costs, such as the increase made to employer National Insurance Contributions, already hitting businesses hard, any significant wage hike may cost jobs. We urge the Low Pay Commission to recognise these cost pressures and recommend a more gradual and sustainable increase this year.”

“Regrettably, escalating employment costs are already forcing businesses to reduce staff hours and, in some cases, make redundancies.

Across the board, the labour market indicators are flashing red, and the Bank of England has also repeatedly voiced concerns about a potential wage-price spiral fuelling inflation. Inflating wages too far, too fast, would be counter-productive, resulting in fewer people earning a little more, but many more facing job losses or reduced hours, ultimately undermining the goal of putting more money in people’s pockets.”

“The Government rightly places economic growth at the heart of its mission, but for that to succeed, wage policy cannot be set in a vacuum. Therefore, we strongly advocate that the LPC’s approach and subsequent targets fully take account of the impact on employment levels and overall economic growth. This will ensure that future National Living Wage rates support, rather than hinder, our shared goal of a prosperous economy with opportunities for all.”

PCA Launches Consultation On Arbitration Process The Pubs Code Adjudicator (PCA) is calling on the pub industry to respond to a new consultation it has launched on the rules for handling Pubs Code disputes.

The consultation has been launched with the aim of understanding whether there is a need to create a simpler and more accessible set of rules for Pubs Code arbitrations which might improve tied tenants’ access to dispute resolution and the exercise of their rights under the Pubs Code.

Currently, any disputes must follow the Chartered Institute of Arbitrators (Ciarb) Arbitration Rules. The PCA is considering whether new rules, suited to the tied model and Pubs Code specifically, might simplify the process for tenants, who are often unrepresented, and potentially improve its efficiency and cost effectiveness for all parties.

Tied tenants, pub companies regulated by the Pubs Code, industry bodies and other interested parties are invited to share their views and experiences of how arbitrations are currently handled.

Fiona Dickie, Pubs Code Adjudicator, commented: “The number of arbitrations that are referred to the PCA is relatively low. This might indicate good levels of compliance by the pub companies, but I recognise that the complexity of the arbitration process may deter tied tenants from exercising their rights.”

“It is critical that for the Pubs Code to be effective, the arbitration process should be accessible and efficient for all concerned. The PCA is considering whether to introduce bespoke arbitration rules for use in Pubs Code arbitrations and the consultation is an opportunity for the everyone involved in the industry to feed into our thinking.”

Six pub companies in England and Wales are regulated by the Pubs Code – Admiral, Greene King, Marston’s, Punch Pubs, Star Pubs, and Stonegate.

Under the Pubs Code, if a tied tenant feels their pub company has breached the Code, they can refer the issue to the PCA for arbitration. Since March 2023, the PCA has dealt with fewer than 20 arbitration dispute cases every year, the majority of which relate to the Market Rent Only (MRO) process. For the last full year (April 2024 – March 2025), there were 10 referrals.

As well as MRO, Pubs Code rights, which the tenant can bring to arbitration if they think their pub company hasn’t complied, include the right to be provided with an accurate record of the condition of the pub before taking the tenancy, timely notes of meetings with their Business Development Manager, price matching their premises insurance, and receiving a reasonable profit and loss projection when negotiating rent.

Following the consultation, the PCA will use the responses to inform its next steps. If the need for bespoke rules for Pubs Code arbitrations is agreed, the PCA will work with partners to develop these and it is anticipated a second consultation will be run to give the industry the opportunity to input into how the rules are shaped.

The consultation will run for 12 weeks, closing on 23 October 2025 (23.59pm). To respond to the consultation, visit https://www.smartsurvey.co.uk/s/PCAbespokearb/.

For more information on the Pubs Code Adjudicator, please visit their website at pubscodeadjudicator.org.uk.

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CLH News

AUG/SEP 2025

Turning The Tables: How UK Restaurants And Bars Can Thrive In 2025, And What Lies Ahead In 2026

By Mark Edwards, audit partner and head of Leisure & Hospitality at BDO (https://www.bdo.co.uk) The UK’s restaurant and bar sector stands at a pivotal moment. As 2025 unfolds, operators are navigating a landscape marked by economic headwinds, rising costs and evolving consumer expectations.

Yet even amid these challenges, opportunities abound for those prepared to adapt, innovate and put guests at the heart of everything they do.

The appetite for M&A will continue shaping the industry. Despite current uncertainties, investors remain keen on scalable, differentiated concepts with strong fundamentals. This is evident in deals like Wingstop’s £400 million UK acquisition. However, only businesses with resilient operations, solid unit economics and a clear vision for growth will attract meaningful investment. Smaller operators should focus on refining their brand identity and operational consistency, whether aiming to attract partners or strengthen their standalone position.

One thing is clear: operational excellence has never been more important. Labour costs continue to climb, especially after April’s National Insurance and National Minimum Wage increases, squeezing already thin margins. And while the upcoming UK GAAP changes from 2026 will lift EBITDA figures on paper, these accounting shifts won’t translate into additional cash flow. Businesses must keep a close eye on every pound spent, manage cashflows rigorously and plan ahead to avoid pinch points around payroll and tax liabilities.

Even amid these pressures, there are signs of underlying consumer resilience. Dining out remains deeply embedded in British social life and many consumers see it as essential rather than a luxury. Younger diners, in particular, are keen to spend on unique, memorable experiences, offering opportunities for operators who can adapt quickly to emerging trends.

At the same time, the dining experience is evolving rapidly. Today’s consumers - especially younger generations - want more than just a meal. They crave immersive, memorable experiences worth leaving home for. Experiential dining concepts are flourishing, from pop-ups with themed storytelling to venues offering interactive service. Restaurants that surprise and delight guests, creating moments that resonate long after the bill is paid, will earn loyalty and stand out in a crowded market.

Sustainability is no longer a nice-to-have; it’s an expectation. With the Simpler Recycling initiative in effect since April 2025, restaurants employing 10 or more staff need to separate food waste, reflecting wider societal priorities. Consumers are increasingly aware of their environmental footprint and expect businesses to share these values. Simple actions - sourcing ingredients locally, reducing waste through smarter inventory management, or designing flexible portion sizes - can strengthen a brand’s reputation and foster deeper community connections.

Meanwhile, data is a powerful tool for those who know how to use it. Understanding what drives guests to return, how they interact with your menus or which marketing campaigns resonate best allows operators to tailor experiences and offers with precision. Insights from loyalty programmes, booking platforms and point-ofsale data help identify patterns and anticipate shifts in demand. In an environment where consumer habits can change quickly, data-driven decisions are essential to staying ahead.

Technology, including artificial intelligence, is proving to be an enabler, but it should never replace the human touch. AI tools can forecast inventory needs, reduce food waste and optimise staff scheduling, while digital ordering systems can streamline service. Yet it’s the personal touches - staff remembering a regular’s favourite dish or going the extra mile to accommodate dietary needs - that build loyalty and create stories guests want to share. Technology should support, not supplant. At the heart of hospitality is genuine human connection.

Labour remains a central challenge. Staff turnover is costly and can erode both service quality and profitability. Businesses must focus on creating workplaces where employees feel valued, offering clear opportunities for progression and supporting wellbeing. Investing in people isn’t just good practice; it’s a competitive advantage in a market where retaining skilled staff is increasingly difficult.

2026: STABILITY ON THE HORIZON, BUT CHALLENGES REMAIN Looking ahead to 2026, there are cautious signs of stabilisation in the market. A potential fall in base interest rates could begin to ease debt servicing costs, providing much-needed breathing space for operators burdened by loans taken during the pandemic. Alongside this, gradual improvements in real wage growth and more stable inflation may help restore consumer confidence and lift discretionary spending on leisure and dining.

Yet competition will only intensify as established brands and new entrants vie for attention with innovative concepts and fresh formats. To stay relevant, operators will need to remain agile, continually refining menus, service models and marketing strategies. Those who fail to evolve risk losing ground to faster-moving competitors.

M&A activity is likely to remain robust through 2026, with well-capitalised investors seeking opportunities to acquire strong UK operators at attractive valuations. Businesses that have laid the groundwork through sound cash management, strong brand positioning and investment in staff and technology will be best placed to secure funding and expand. Independents, meanwhile, may face mounting pressure, underlining the importance of efficient operations and a distinct brand identity.

Regulatory developments will continue to reshape the sector. New standards on sustainability and employment practices are expected to emerge in 2026, embedding environmental and social responsibility deeper into hospitality operations. Staying ahead of these changes will be essential for maintaining compliance and protecting brand reputation.

Technology adoption will also accelerate further. AI and automation will become increasingly commonplace, helping operators reduce costs, personalise experiences and improve operational efficiency. Yet even as technology reshapes back-of-house processes, the front-of-house magic must remain firmly rooted in authentic human connection.

In summary, 2025 demands resilience, focus and innovation. By sharpening operations, embracing sustainability, harnessing data and delivering exceptional guest experiences, operators can not only weather current challenges but lay the foundation for growth. As 2026 approaches, those who adapt proactively and keep people both guests and staff - at the centre of their strategy will be best positioned to thrive in a market that promises both opportunities and ongoing tests of agility.

Read BDO’s new Restaurant and Bars 2025 report in full at www.bdo.co.uk/en-gb/insights/industries/leisure-and-hospitality/restaurant-and-bars-report

Investor Appetite For UK Hotels Amid A Resilient Market, Christie & Co Report Reveals Business property adviser Christie & Co has today launched its Hotel Market Review 2025, which provides insights on demand, profitability and trading performance, the impact of global tourism shifts, and distress and insolvency trends in the hotel market, as well as an outlook for the rest of the year.

The report notes that, despite the persistent headwinds of the global economy, politics, and national cost pressures, the sector continues to demonstrate resilience, with the UK maintaining its appeal as a ‘safe haven’ for investment.

Hotel owners and operators who strategically focus on cost control, active asset management, and operational innovation, will navigate these challenges and continue to perform well.

TRADING & PROFITABILITY The report reveals that the hotel performance landscape has been mixed since the start of the year. According to Hotstats figures for May 2025 YTD, London experienced a 2.4% year-on-year decline in RevPAR, driven by softening of ADR amid heightened price sensitivity and intensified market competition.

However, regional UK markets witnessed a more contained erosion of RevPAR, with some healthy growth led primarily by ADR, including York, Liverpool, Southampton and Edinburgh.

Labour costs have risen, following April’s increases to employer’s National Insurance contributions and a 6.7% Minimum Wage hike, disproportionately affecting select-service hotels, although the full impact of these measures remains to be seen. Utility costs have however declined by over 4.5% year-to-date, thus offering some relief, while still carrying some uncertainty in connection with international trade and the current geopolitical environment.

These forces contributed to a setback in GOPPAR, down 9.1% year-on-year over the same January to May period in London, and 6.7% regionally.

However, these headwinds may benefit the industry in the medium-term, by calling for hotel operators to show ingenuity and agility, identifying opportunities to drive incremental ancillary revenues and challenging operational efficiency to help preserve profitability.

TRANSACTIONAL ACTIVITY & OUTLOOK Last year marked the strongest year for UK hotel transactions since 2018, with volumes exceeding £6.6 billion – 3.5 times higher than in 2023. In H1 2025, activity saw a marked slowdown, with London recording about a fifth of the £1.7 billion recorded in 2024 over the same period, which was boosted by a portfolio-led surge in investment. Regional UK markets saw £758 million in H1 2025, raising the share of domestic investment sharply to 48% of volume.

GLOBAL TOURISM SHIFTS The report explores the potential impact of geopolitical movements at the start of the year on tourism flows. After a period of boosted spending power for American travellers, the proposed US tariffs on Chinese imports may further reduce inbound travel from the US and China. The report also emphasizes the UK market’s reliance on European and domestic travellers who may also be impacted by measures such as the recently introduced ETAs and possible hike in tourism tax depending on the hotel segment and purpose of travel.

DISTRESS & INSOLVENCY While the sector has proved its resilience in recent years, the report reveals a rise in consensual and insolvent distress hotel sale mandates Christie & Co has been instructed on. Rising labour and energy costs, creditor actions, and persistently high interest rates remain key distress drivers, and with inflation forecast at 3.1% in 2025 and RevPAR growth expectations rather in the range of 1.5%-3.0% depending on markets, financial pressure is expected to persist.

Pierre Ricord, Head of Hotel Consultancy at Christie & Co, said,“As we pass the midpoint of the year, our Hotel Market Review highlights that the UK hotel sector continues to demonstrate extraordinary resilience and adaptability, even in the face of growing complexity across global tourism and funding conditions.

Investor appetite remains strong, particularly in regional markets where operational models align with cost pressures and evolving guest demand.”

To read the Hotel Market Review 2025, click here: www.christie.com/sectors/hotels/hotel-market-review-2025/

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Hospitality and Leisure Sector Faces Rising Tribunal Claims Amid High Staff Turnover EMPLOYMENT RIGHTS BILL COULD DRIVE FURTHER INCREASE IN CLAIMS New research from law firm Birketts (www.birketts.co.uk) has revealed that employers in the hospitality and leisure (HAL) sector are facing a growing number of employment tribunal claims, driven by high staff turnover, casual working arrangements, and challenges in managing grievances effectively.

The report, The Birketts View: Employment Tribunals in the Hospitality and Leisure Sector Impact Report 2025, surveyed HR professionals across England and Wales and found that HAL businesses had received an average of 44.53 tribunal claims over the past two years – 12% higher than the average across all sectors.

The most common claims brought against HAL businesses were harassment related to a protected characteristic (15%), with significantly fewer claims for ordinary and constructive unfair dismissal due to the prevalence of short-term contracts and seasonal work.

Birketts warns that the Employment Rights Bill, which introduces ‘day one’ rights to claim unfair dismissal, could lead to a surge in claims from employees who previously lacked the required length of service.

GRIEVANCES AND DISCIPLINARIES: A GROWING CONCERN While HAL businesses reported fewer grievances overall (27.62 on average), a higher proportion of grievances led to tribunal claims – suggesting that internal processes may be failing to resolve issues effectively.

Discrimination was the most common grievance type (24.2%), followed by concerns around pay, workload, and relationships with managers.

On average, HAL businesses dealt with 28.9 disciplinary matters in the past 24 months, below the cross-sector average of 36.5. However, the most common disciplinary issue leading to dismissal was also discrimination (17%).

year period.

Commenting on the findings, Catherine Johnson, Partner in Birketts’ Employment Team, said: “The hospitality and leisure sector is particularly vulnerable to employment claims due to its reliance on casual and seasonal staff. The introduction of ‘day one’ rights under the Employment Rights Bill will likely increase the volume of claims, especially in areas like harassment and discrimination.”

“Employers must act now to strengthen their internal processes, provide robust training to line managers, and ensure grievances are handled effectively. Failure to do so could result in costly and time-consuming tribunal proceedings.”

She added: “AI tools make it easier and faster for employees to draft detailed complaints about workplace issues. As a result, employers appear to be increasingly faced with grievances that are longer, more complex, and sometimes contain significant inaccuracies, particularly in the interpretation of legal principles and even in the factual details. It is important to put an AI policy in place to proactively manage this.”

RECOMMENDATIONS FOR HAL EMPLOYERS

SETTLEMENTS AND HR IMPACT

Birketts advises HAL businesses to:

The report found that over 70% of claims in the HAL sector were settled before reaching a final hearing – higher than the average across all sectors. However, Acas Early Conciliation was used in only 10% of cases, suggesting missed opportunities for early resolution.

• Implement clear workplace policies and maintain open communication.

• Provide training for managers on proactively managing grievances, discrimination, and harassment.

• Consider early and robust tactics when claims are brought.

• Prepare for the new legal duties under the Employment Rights Bill, including the requirement to prevent harassment by third parties.

The most common reasons for settling claims included management time (28%), poor merits, and reputational risk. HAL HR teams spent an average of 4.32 working weeks dealing with tribunal claims over the two-

Nearly Half of UK Adults Now Regularly Drink Alcohol-Free Beers, Wines or Spirits Nearly half (48%) of UK adults now regularly enjoy alcohol-free beers, wines and spirits – marking a fundamental shift in a nation once defined by its drinking culture.

The news comes following new data revealed from Club Soda’s Drinks for Everyone 2025 report.

Key Findings from Club Soda’s Drinks For Everyone 2025 Report: • More people are enjoying alcohol-free drinks than ever before with 48% of UK adults now drinking them.

• 37% of 18-34-year-olds drink alcohol-free drinks weekly – four times the rate for over-55s (9%).

• Over half (56%) want to see alcohol-free drinks more widely promoted as alternatives to alcohol.

Ten years ago, Club Soda identified that a lack of good alcohol-free drinks was getting in the way of consumers making healthier choices. Fast forward to today, and nearly half (48%) of UK adults regularly enjoy alcohol-free drinks . From Ocado’s 261 adult alcohol-free drink options to more than 1,400 British breweries producing alcohol-free beer, this is no longer a fringe trend – it’s a significant cultural shift for the traditionally alcocentric UK. With 48% of UK adults now choosing alcohol-free drinks – and only 9% of them completely alcohol-free – it’s clear the shift is driven by moderation and thanks to

better tasting options, alcohol-free choices are now a regular part of people’s drinking habits.

Laura Willoughby, Founder of Club Soda, said: “Ten years ago, if you weren’t drinking, your options were water and judgment. Now, alcohol-free drinks are not just socially acceptable – they’re essential. Nearly half of UK adults are choosing them, and venues and retailers ignoring this shift are leaving money on the table. Booze-free isn’t boring anymore – it’s profitable, popular, and part of the party.”

Alcohol-free beer proves itself as the UK’s top booze-free choice, with 42% of adults drinking it at least occasionally – rapidly closing the gap with alcoholic beer (66%). One in three under-35s now opt for booze-free beers regularly – the main motivations being to reduce their alcohol consumption while staying social.

Far from being a fleeting trend, alcohol-free drinking has become a lifestyle choice rooted in health, taste, and social inclusion. Whether it’s a work event or a night out, 37% of young adults say they choose alcohol-free beer to stay social without drinking alcohol.

Public appetite for greater visibility and access is on the rise too, with over half of adults in the UK wanting alcohol-free drinks promoted more actively as everyday options (56%). Support for alcohol-free branded advertising at sporting events is also high (58%) – clear indications of just how mainstream these choices have become.

CLEAN Do The Workwear, So You Can Do The Work CLEAN Linen & Workwear are one of the UK's most trusted laundry companies. They supply tailored workwear solutions provided by real people. Their comprehensive laundry network means they can service customers throughout England and Wales, providing chefswear, workwear and linen rental services. Whether you operate from a single-site hotel, pub or restaurant or have multiple locations, CLEAN can tailor a workwear rental solution to suit your business requirements. They offer various uniform options to support the entire kitchen brigade, from Executive Chefs to Kitchen Porters.

With their workwear rental service, you can say goodbye to the hassle of purchasing, storing, and maintaining chef and kitchen uniforms.

Instead, enjoy the convenience of a hassle-free rental system that provides freshly laundered garments whenever your team need them. By renting with CLEAN, you can avoid upfront purchase costs, spread the

payments over your contract, and ensure quality and care with every wash.

Delivery is free, and there are no hidden charges; contracts even include repairs. Each item of clothing can be branded and tailored to the wearer with logos and embroidery. Their managed service prevents issues compiling when supplying your team with work clothes; a convenient locker valet service helps distribute and store uniforms, and they tackle minor repairs early to extend the service life of a uniform. Ultimately, this avoids costly replacements wherever possible as it reduces uniform losses, and uniforms only need replacing when a repair is not safe or cost-effective.

With CLEAN's workwear rental and laundry service, business owners can focus on what matters most — running their business — while CLEAN takes care of the rest.

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

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CLH News

AUG/SEP 2025

Tips, Service Charge and the Need for Transparency

By Ciara Walsh, Co Founder and CMO at JustTip (www.justtip.co.uk) reflected in prices and extra charges. This has resulted in a lower level of trust among consumers, with many changing how they spend on hospitality: compared to 2019, spend has shifted significantly away from traditional dining experiences and towards quicker, more casual formats.

Delivery now makes up 14.5% of consumer spend, while pubs, branded restaurants and casual dining have seen drops in share of wallet.

staff receive tips directly and separate tips from your business finances to save you 15% NICs on these amounts. A properly managed Tronc ensures that funds are clearly allocated and protected, creating a trusted system for both your team and your customers. When it comes to customer relations, transparency is everything. If you have a service charge in place in your restaurant, consider the following:

However, whether a customer orders in person or online customers are starting to grow weary of the extra costs. They’ve begun to point the finger at service charges, checkout fees, and tips.

• Disclosing charges clearly and early: on menus, booking confirmations, websites and signage. This clarity ensures the customer is aware of any extra charges on top of their bill.

• Explaining how service charges work: especially if you’re using a tronc system. Make it clear that the money goes to staff, not the business.

• Training staff to answer questions with confidence: if a guest queries a charge, the explanation should be honest, straightforward, and never defensive.

Make sure your staff understand the business tipping policy, and how these charges are pooled and distributed.

While The Employment (Allocation of Tips) Act 2023 has made the tipping process a lot more transparent in the hospitality industry, it is key to make sure your customers are also clued in when it comes to tips and service charges. They want to know where their money is going and want to ensure any tips are going directly to those that served them.

Tipping in the UK is not a new phenomenon; Tips and service charges have been common across the industry for decades. However, with a steady rise in the cost of eating out, these fees are not as welcome as they used to be on top of a rapidly increasing dinner bill. Many customers believe these tips and service charges are being used to meet the restaurant’s bottom line, and not actually reaching the pockets of the intended staff.

The financial pressures faced by hospitality owners is ramping up, with no sign of easing anytime soon. Rising wages and NIC hikes are some of the many challenges currently putting strain on the industry. Combined with the rise in supply costs and energy bills, employers are left scrambling to salvage their bottom line- while overall hospitality sales remain similar year-on-year, profit is declining. According to data shared by KAM Insights, the industry is still 14.1% smaller than it was before COVID. The financial pressure these businesses face is common knowledge – any customer who has dined out in the past year has certainly seen this

However, we know that this is not the case; Under the Employment (Allocation of Tips) Act 2023, 100% of tips and service charges must go to staff without any deductions. These charges are not in place to benefit the business or to balance the books. So, how do we communicate this to customers and avoid ill-will?

The first step is to make sure that your tips and service charges are being processed fairly and transparently. The most straightforward and beneficial method is to implement a Tronc system: not only will this make your tipping process more transparent, but it will also guarantee

With a Tronc system in place, your service charges are split fairly and transparently between your staff with no deductions – not only is this more transparent for your customers, but you and your staff will save money in the process. Implementing a Tronc isn’t just about compliance, it’s a strategic move to reinforce trust and protect your margins.

Admiral Taverns Awards Colchester Pub After Raising £30,000 For Charity In One Year Admiral Taverns has named The Silver Oyster in Colchester as its ‘2025 Leased & Tenanted Community Pub of the Year’ after raising £30,000 for various charities over the last 12-months.

At the end of July, Ian Ronayne – Managing Director at Admiral Taverns – attended The Silver Oyster to present the licensees, Peter Gibbins and Amethyst Winkler, with a certificate, flowers and a bottle of champagne to celebrate this fantastic achievement.

Peter and Amethyst came to the helm of The Silver Oyster in 2022 with a wealth of knowledge and expertise having spent the last 20-years running another nearby local pub which they remain in charge of. As passionate, community-minded locals, they have worked tirelessly and invested approximately £90,000 into the pub to ensure it offers residents a vibrant social hub that brings people together and supports all aspects of local life.

Since taking over three years ago, the licensees have successfully raised over £100,000 for several important causes, including local residents in need, Macmillan, Guide Dogs, Dementia UK and many more.

Most recently, the couple held a family fun charity day – complete with live entertainment and a BBQ – to raise money to have lifesaving automated external defibrillators (AED) mounted outside various local businesses for emergency use.

The event was a huge success, raising a phenomenal £3,500 which is enough to purchase four AEDs.

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

Peter Gibbins, Licensee at The Silver Oyster, said: “We feel genuinely honoured and extremely proud to have been given this award. Everything we do is with the community in mind and it’s been a real privilege spending the last few years at The Silver Oyster. We’ve truly loved every minute of it and are so grateful for all the support we have received. None of this would have been possible otherwise so from the bottom of our hearts, thank you to everyone who has shown up for us – it means the world!”

In addition, Peter and Amethyst hold regular community events – including private functions upon request – such as free weekly coffee mornings for the elderly, charity boxing days and monthly live music evenings at least once a month. On Christmas Day in 2024, the licensees hosted 20 elderly residents for a four-course festive lunch and gave them each a gift as part of their mission to combat loneliness within the community.

Ian Ronayne, Managing Director of Admiral Taverns, commented: “On behalf of the whole team at Admiral Taverns, I would like to thank Peter and Amethyst for their phenomenal contribution to their local community.

I’m truly in awe of their fantastic efforts and delighted that we’ve been able to recognise their hard work.

As a business with community at the heart of everything we do, we are committed to celebrating the licensees going the extra mile and making such a tangible difference to the lives of their local residents. To me, this initiative stands testament to that, and I hope it goes some way in showing our appreciation to those going above and beyond.”

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!

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

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

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.

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

We look forward to working with you.

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

David & the Sir Woofchester’s team

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

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CLH News

AUG/SEP 2025

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.

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

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.

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.

“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.

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.

“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.

ON-TREND FOOD AND WINE PAIRINGS

“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.

• 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.

“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.

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:

Greene King Pub Partners on Track to Invest £27 Million in Pubs in 2025 Greene King Pub Partners, the leased, tenanted and franchise division of Greene King, is on course to invest £27 million in its pub estate during 2025 – its biggest annual investment in recent years, despite rising costs facing the industry.

This latest investment follows significant capital expenditure of £23 million in 2023 and again in 2024, demonstrating Greene King’s continued and consistent commitment to supporting its leased, tenanted and franchise partners, maintaining high-quality pubs and investing in communities across the UK. Greene King’s £27 million investment in 2025 is being used to support these businesses by refurbishing and transforming leased, tenanted and franchise pubs across England and Scotland this year. It comes at a time when costs facing the sector are higher than ever following a reduction in business rates relief for small businesses in April and rising employment costs.

Earlier this year, Greene King Pub Partners announced that 94% of its estate is currently let out on substantive agreements – the highest occupancy rate among the UK’s biggest partnership pub businesses.

Dan Robinson, Managing Director of Greene King Pub Partners, said: “We are incredibly proud of the continued investment we are making in our pubs.

Hitting £27 million of investment this year is a clear sign of our long-term commitment to supporting our partners and the communities we serve, especially at a time when pubs are facing rising costs.”

“This sustained investment is part of our strategy to ensure our pubs remain vibrant, sustainable businesses at the heart of local communities – whether they are leased, tenanted or franchise.”

“We know how important pubs are to the social and economic fabric of the UK – and we’re proud to play our part in backing them.”

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 facing page.

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Understanding Charity Partnerships for F&B Brands

By Mika Sudjarwo, Account Manager - PR & Events at Goho (www.thisisgoho.com) Teaming up with a charity can be truly rewarding for any restaurant or food and beverage business. Beyond the feel-good factor of giving back, it is also a powerful way to enhance your public profile, connect with your community and attract new customers.

can spot a cynical marketing ploy a mile away.

But, like any partnership, it needs careful thought and planning to work well.

So, how do you find the right charity to partner with?

The advantages are numerous. A well-chosen charity collaboration can transform your business from just another place to eat into a community hub with a heart. This can be a huge differentiator in a crowded market.

When customers know that a portion of their bill goes to a good cause, many are more likely to choose you over a competitor. This creates a sense of shared purpose and builds customer loyalty that is far more meaningful than any loyalty card scheme.

Take an example of ice cream vans partnering with children's hospitals on National Ice Cream Day. It was a simple idea, but the impact was enormous. The vans were selling ice cream and they were spreading joy with comfort to children and their families during a difficult time. This generated powerful and positive media coverage for the ice cream industry as a whole, creating a strong emotional connection with the public. It showed the human side of the businesses and demonstrated a genuine commitment to the community.

There are potential pitfalls to be aware of though. A common mistake is to choose a charity purely for the public relations boost, and without a genuine connection to its cause. This can come across as insincere and even exploitative, which can damage your reputation rather than enhance it. Customers are very savvy and

Another challenge is ensuring that the partnership is fair and transparent. You need to be clear about how much money will be donated and how it will be collected. Any ambiguity can lead to distrust. You also need to manage the partnership properly, ensuring that both parties are getting what they need from the collaboration. A one-sided partnership is rarely successful in the long run.

The key is to find one that aligns with and tells the story of your brand. Think about your values, your ethos and what makes your business unique. If you run a local bakery, a collaboration with a local homeless shelter to provide bread and pastries could be a perfect fit. It is a natural extension of what you do and tells a story of your commitment to feeding your community.

If you are a cafe that sources its coffee from a particular region, you could partner with a charity that supports fair trade or sustainable farming in that area. This not only highlights your ethical sourcing but also shows a deep commitment to the people who produce your ingredients. The partnership becomes an authentic part of your brand narrative, not just an add-on.

To find these charities, start by looking within your local community. Ask your staff what causes they care about. Talk to your customers. Local charities are often the most impactful to collaborate with as they are directly connected to the people you serve. You can also use resources like the Charity Commission website to find registered charities in your area.

Once you have identified a potential partner, reach out to them with a clear proposal. Be specific about what you can offer and what you hope to achieve. A partnership could be as simple as donating a percentage of sales from a specific item or as ambitious as hosting a large fundraising event.

In the end, a successful charity partnership is about building a better business and a better community. You are creating a legacy of kindness that will resonate with your customers and your staff for years to come.

When done with sincerity and integrity, it is a recipe for success that everyone can feel good about.

We love partnering with charities at Goho and actively encourage our clients to make this a key part of their strategy.

Government Plans Stricter Drink-Drive Limits in Road Safety Push The hospitality industry faces potential changes to customer drinking patterns as the Government considers tightening drinkdrive legislation across England and Wales.

Licensed premises in rural areas, where public transport alternatives are limited, may face particular challenges if the legislation proceeds. Many establishments have already adapted their offerings following Scotland’s limit reduction, introducing enhanced food menus and non-alcoholic alternatives.

Ministers are examining proposals to reduce the legal blood alcohol limit from the current 80 micrograms per 100ml to 50 micrograms, bringing England and Wales into line with Scotland’s existing standard. The move forms part of broader road safety initiatives aimed at reducing alcohol-related traffic incidents.

Beyond the limit reduction, the Government is also considering adopting European safety regulations that would mandate alcohol interlock compatibility in new vehicles. These “alcolock” systems prevent engine ignition if the driver fails an integrated breathalyser test.

Government sources indicate the changes reflect Labour’s renewed focus on road safety, citing concerns over casualty figures that have plateaued in recent years.

While initially targeting repeat offenders, the technology requirement reflects broader European Union GSR2 safety standards that could influence UK automotive regulations postBrexit.

Official statistics reveal 6,310 drink-drive related casualties occurred in 2023, including 260 fatalities, representing only marginal improvement from previous years.

The proposed changes could significantly affect the hospitality sector, particularly venues relying on customers who drive to their premises.

The timing of any legislative changes remains unclear, with implementation likely requiring extensive parliamentary process.

The proposals come as the hospitality sector continues recovery from pandemic impacts, with venue operators seeking clarity on regulatory changes that could affect customer behaviour and revenue streams.

Natasha's Law: Almost Four Years On, Are We Doing Enough On Food Labelling?

By Simon Brennan, Senior end user client manager for specialist print solutions, Brother UK Evolving food labelling regulations have played a crucial role in improving food safety standards over the years, and have undoubtedly saved lives. Almost four years ago, Natasha's Law was introduced, revolutionising the way food allergens are labelled on Pre-packaged for Direct Sale (PPDS) foods. This vital legislation empowers the two million allergy sufferers in the UK to make informed choices about the food they consume.

read, helping businesses avoid common pitfalls.

Brother's labelling solutions for PPDS foods allow food outlets and providers to produce high-resolution and legible labels with all essential information. The option to create a standalone solution, whether with an integrated keyboard or by connecting a tablet, makes compliance much quicker and easier. These solutions help businesses meet regulations, streamline the labelling process, and give customers more confidence in their choices.

“Labelling is essential for allergen management, and it’s at the heart of staying compliant with Natasha’s Law. It’s pushed businesses to think differently about their labelling processes. But there’s still more to be done. A 2023 study by Erudus1 showed that 54% of PPDS labels failed to meet the required standards, with messy, handwritten labels being a major issue.

“Clear, accurate labelling isn’t just about compliance – it’s about building trust with customers and ensuring their safety too. The good news is that technology is playing a key role in helping hospitality businesses to improve their labelling processes. Label printers, for instance, have become an invaluable tool for creating clear, durable, and compliant labels. Unlike handwritten labels, printed versions are smudge-proof and easy to

As food labelling requirements continue to evolve to ensure the safety and accuracy of food products, businesses need to adopt reliable and user-friendly technology that can produce accurate, legible, and cost-effective labels. This will not only keep customers safe but also safeguard business operations.

Visit www.brother.co.uk/food-labelling to discover our full range of food labelling solutions.

1Erudus’ study analysed 116 PPDS labels on foods purchased from delis, farm shops, cafés, food markets and festivals across the UK, report published in 2023.

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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.

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.

GAME NIGHTS WITH A MODERN TWIST

IMMERSIVE THEMED EVENINGS

Smart venues host nights inspired by trends like casino online Instead of focusing on innovation, theme implementation can make or break experiences. Picture poker tournaments at real tables, blackjack with them. Instead of just hanging “Hawaiian” bunting and serving sweet punch, play chips (no licences required), or even digital roulette projected build spaces so convincing that guests won’t question their location for five on big screens. Punters seek excitement without the risk of losing minutes. Imagine tiki torches blazing indoors (safely!), actors dressed as their fortunes, and this type of event perfectly satisfies their desire. islanders welcoming each arrival with garlands or mysterious accents that are Why does it work? It gets people talking, competing, and buying one hard to identify. Enthusiasm breeds contagious energy; regulars return simply more round while they weigh up their next move. Social media Image via Pexels.com to see what spectacle arrives next month. 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 regu- CONCLUSION lations necessary.

Venues seeking to fill seats after sunset can play it safe—or push beyond tired formulas to genuine spectaLIVE MUSIC THAT BREAKS THE ROUTINE cles 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 Some will claim live music is predictable—hardly innovative at all—but that’s missing the point entirely. become busier and atmospheres livelier wherever clever ideas are allowed space to thrive regularly rather Imagine acoustic duos performing stripped-back pop songs or local jazz collectives that captivate with their than occasionally dusted off during quiet seasons only. In hospitality today, fortune still favours the bold, and 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 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.

sharing more, and booking return visits. And critically, it keeps staff from battling tech that’s out of date or overcomplicated.

We’ve done this in Vegas clubs, UK hotels, luxury resorts and boutique restaurants. One minute: serene dining. The next: full event mode. Same room, same system. Different vibe.

That’s where Audiotek comes in.

We design and install AV systems that shift with your schedule. Lighting and audio that move from mellow brunch to party mode at the tap of a touchscreen. Screens that work in daylight and after dark. Spaces that adapt acoustically so a wedding speech doesn’t echo like a train station.

So, if your AV setup locks you into one function, or worse, no longer works for anyone, it’s time to rethink.

Audiotek designs multi-use venue systems that earn their keep.

This isn’t about stuffing rooms with gear—it’s about designing smart, scalable systems that give every space multiple lives.

Immersive. Flexible. Future-Proof.

The best AV doesn’t just sound good. It drives revenue. It keeps guests in the building, spending longer,

Audiotek.com

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.

PLEASE MENTION CLH NEWS WHEN RESPONDING TO ADVERTISING

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Bar Snacks

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.

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

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.

‘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.’

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

‘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’.

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

‘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.

It’s a REAL-ly BIG DEAL!!!

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

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

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.

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

Upload your receipt and be entered into the monthly draw.

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:

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.”

• 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…

Congratulations to all our recent July winners including The Park Tavern, Sittingbourne and The Red Lyon, Horsham

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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.

through savings in electricity, gas and water contracts.

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.

Businesses could benefit by focusing on three non-negotiables:

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

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.

• 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

Businesses are often happily surprised at how quickly a comprehensive energy audit pays for itself—often

See the advert on the facing page for more information.

PLEASE MENTION CLH NEWS WHEN RESPONDING TO ADVERTISING

Is your business looking to make carbon and cost savings this year?

At Omnium, we specialise in supporting businesses embarking on their personal sustainability journey.

With our B-Corp and ISO-9001 accreditations, businesses can be assured that Omnium are doing the right thing.

Whether you're looking for efficiency products, carbon reporting or green energy tarrifs, Ask Omnium today!

Could we help your business?

Get in touch with Omnium today to see how we can Make Energy Make Sense.

www.askomnium.co.uk hello@askomnium.co.uk

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Cleaning and Hygiene

The Sticky Table Effect: Why It’s Costing Fresh Air, Happy Guests: Why UK Hotels Are Turning to Smell Away for Odour and Allergen Control 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

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

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.

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.

Designed for hoteliers, Smell Away® is:

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

• 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

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.

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 1 Problem detection study conducted in US, UK, Mexico and China, 2020 2 Compared to equivalent Tork standard folded towel 3 Based on third-party market research in US and Europe, 2020

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Chefs' Buyers Guide TUGO - Innovative Food Solutions 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

How Eatlean Cheese Helps Operators Stay Ahead of LHF Legislation

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

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Chefs' Buyers Guide A Legacy of Taste Through Tradition

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!

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.

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!

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

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.

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.

Where we are today?

Breakfast is a really important customer satisfaction measure

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!

• 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.

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 Sharpening Innovation from Sweden 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.

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

Backed by over 50 years of sharpening expertise, and developed for the intensity of the commercial kitchen, the Tormek T-2 Pro Kitchen Knife Sharpener gives chefs full control over their edge. The machine is gentle on knives — it sharpens, not shortens.

Thanks to the slow-rotating diamond grinding wheel and high-precision guide, it only removes minimal steel, preserving the life of your knives while delivering exceptional sharpness.

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

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

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Hospitality Technology

Feeding The Future: How Technology Is Reshaping UK Dining

By Lewis Sawyers, business consultant at Clover UK (uk.clover.com) 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 500 1040.

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An Interview with William Gorol, founder of triSaaS Tell us about your background

challenges shape the development of Purchase Warrior?

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.

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.

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

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?

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.

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.

With your extensive experience in hospitality, how did those real-world

For further information, please visit www.trisaas.com

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.

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.

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.

For more information on PurchaseWarrior and other products from triSaaS:

www.trisaas.com | hello@trisaas.com | 0131 526 3892

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Outdoor Spaces

The Rise Of Outdoor Events, Whatever The Season 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 All the contract grade furniture we supply at Trent Furniture is built to withstand the unpredictability of the Great British weather.

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

wooden outdoor furniture is designed to withstand the unpredictable British weather, making them a reliable choice for any catering and licensing industry outdoor space.

For full details about our vast array of top-quality outdoor picnic benches for sale contact us today.

We are also offering up to 15% off on commercial orders, please visit our website www.mgtimberproductsltd.co.uk or call us on 01902 953166.

See the advert on the front cover.

Outdoor Spaces

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CLH News

Café Culture - Pavement Profit We create appealing and comfortable outdoor seating areas for your clients supplying everything required including:-

• planters with real or faux plants • cafe banners and restaurant screens • lighting • heating • classic neon signage • parasols installed and repaired • lenticular bladed roofed shelters • tables and chairs Our hardy planters are built to order using rot proof artificial wood planks. This unique material is not only

completely waterproof but is formed from UK factory waste plastics and materials that would otherwise have gone into landfill. They will last you countless years and are a genuine recyled investment.

available budgets.

From our workshops in Kent we deliver UK wide and are happy to visit and survey your site to to discuss your needs and prepare a drawing and quotation outlining what could be done, all within your

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

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-

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

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

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Kitchen Equipment and Safety

Grease + Heat = Danger: Your iHexagon Delivers at Spurs Summer Kitchen Fire Prevention Plan

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

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

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 how the iHexagon can transform your business: www.rational-online.com/en_gb/ihexagon/

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 sales@fridgesealsdirect.co.uk

fridgesealsdirect.co.uk

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Kitchen Equipment and Safety

Modular Cooklines from Blue Seal 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.

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

www.blue-seal.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

Caterquip - Specialists in Ventilation Systems Fridge Seals Direct 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

Blue Seal Ltd UK offer modular ranges of prime cooking equipment. Our principle heavy duty Evolution range, a very extensive selection of High efficiency induction, Electric & Gas units. This is all complimented by our exclusive range of Turbofan convection ovens, combination ovens & holding cabinets, extending a myriad of cook and hold solutions to the dealer. In addition to this we offer a line of Ware Washing equipment including under counter Glass/Dishwashers & Pass through hood washers, as well as an assortment of miscellaneous equipment including, pizza ovens, mixers, rise & fall grills.

Blue Seal Ltd offer exemplary service back up, with nationwide warranty coverage and in house specialist technical, sales & spares support. Furthermore we offer incredibly flexible delivery options throughout the British Isles, with no delivery charge for our standard UK Mainland.3-4 working day service.

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

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

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Kitchen Equipment and Safety

The Commercial Benefits Of Investing In A Quality Keep Your Kitchen Safe, Spotless & Compliant: The Power Of Professional Cleaning 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

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

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.

More Information: Pump Technology Ltd

www.pumptechnology.co.uk 0118 9821 555

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

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

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.

in the UK and Ireland through bakery equipment specialist EPP. “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

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Design and Refit

The Hidden Costs of Poor Bed Installation: Why Expert Fitting Matters From Silentnight Contract (silentnight.co.uk/hospitality) 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.

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.

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.

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

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

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.

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 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.

AUG/SEP 2025

CLH News

45

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.

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

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.

Mayfair Furniture

ture, but when it's time for your establishment to go through a refurbishment we also offer a complete clearance service. We'll organise everything from a suitable time and date, professional clearance staff to remove contract furniture whether fitted or unfitted. Along with our sister company Caterfair who provides commercial catering equipment for your kitchens we are the ideal people to speak to when you are looking to refurbish.

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-

Excellence in Countering & Bar Fabrication 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.

01759 375500 sales@hce.co.uk www.hce.co.uk

01733 310115 sales@mayfairfurniture.co.uk www.mayfairfurniture.co.uk

📞 01759 375500

✉ sales@hce.co.uk 🌐 www.hce.co.uk

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CLH News

AUG/SEP 2025

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.

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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

AUG/SEP 2025

Property and Professional

CLH News

47

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

By Chris Grose, Rating Director, Hartnell Taylor Cook (https://htc.uk.com) 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?

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.

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

Answer: because we can help your business to succeed.

the following elements:

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

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.

SOLD: Lodgehill Hotel, Ashley, Tiverton, Devon Property specialists Stonesmith are delighted to have completed the sale of Lodgehill Hotel, a substantial detached former farmhouse set in around 2 acres, with views over the Exe Valley.

With origins reputedly dating back to 1785, today Lodgehill Hotel trades as a licensed country hotel, with restaurant and tea gardens.

Lodgehill Hotel occupies a peaceful location with prominent signage alongside the A396, the main Exeter to Tiverton road. Situated in the hamlet of Ashley, on the southern edge of the historic Devon

THE WEST COUNTRY SPECIALISTS

DORSET FREEHOUSE

WILTSHIRE VILLAGE

DEVON VILLAGE

Impressive Free Of Tie Character Pub

Character Detached Village Pub

Lovely Village Inn With Letting Rooms

Bar & Dining Areas 66+, Gardens 120+

Bar & Restaurant Areas 40+, Gardens

Bar & Restaurant Areas 74+, Gardens

3 Bedroom Owner’s Accommodation

Well Equipped Commercial Kitchens

5 Letting Rooms & Letting Apartment

Successful & Profitable Business

Spacious 3 Bedroom Accommodation

3 Bedroom Owners Accommodation

Potential To Increase Trade Further

Currently Closed - Much Potential

High Turnover Multi-Faceted Business

LH £65,000

FH £315,000

FH £565,000

4872

4876

4869

KINGSBRIDGE, SOUTH HAMS

DEVON VILLAGE

Café, Coffee Shop & Restaurant

Food Led Pub With Letting Rooms

Devon Moorland Village

Prime Town Centre Location

82+ Covers & Commercial Kitchen

6 En-suite Letting Bedrooms 3 Bedroom Owners Accommodation

AWARD WINNING B&B

Fully Furnished & Equipped

3 Bed Owner’s Accommodation

60+ Covers & Commercial Kitchen

Fully Equipped Business Opportunity

Quality Business With Strong Profits

Profitable Daytime Only Business

Opportunity To Develop More Trade

Parking, Gardens & Moorland Views

FH £449,500

FH £750,000

LH £47,995

2168

4871

6018

market town of Tiverton, overlooking the River Exe Valley.

Mike Phillips, director of selling agents Stonesmith comented: “The sale of Lodgehill Hotel to private buyers underlines the strong appetite across the South West for a wide range of hospitality and leisure opportunities.”

The freehold of Lodgehill Hotel was sold off an asking price of £575,000. If you’re thinking of selling or need professional advice, Stonesmith can be contacted on 01392 201262, or visit our website: www.stonesmith.co.uk.

DEVON/CORNWALL BORDERS

DORSET VILLAGE

DARTMOOR NATIONAL PARK

Immaculate Detached Guest House

Village Inn With 6 Letting Rooms

Lucrative Home With Letting Units

5 Attractive Ensuite Letting Rooms

Bar & Dining Areas 70, Gardens 100+

6 Bed Main Home Set In 14 Acres

2 Bedroom Owners Accommodation

4 Bedroom Owner’s Accommodation

Letting Cottage And 6 Letting Units

Gardens, Car Park & Garages

Stunning Sought After Dorset Village

Suitable For Multi-Generational Living

Impressive Lifestyle Home & Income

High Turnover Award Winning Business

Potential For B&B/Holiday Lets

FH £595,000

FH £699,000

6021

THINKING OF SELLING? CALL FOR A FREE VALUATION

4866

GUIDE £895,000

6013

01392 201262 www.stonesmith.co.uk