We started collecting waste over a hundred years ago. Today, we help our customers recycle, redistribute and reuse it too. It’s all part of Biffa driving the circular economy – creating opportunities for businesses and organisations to grow more sustainably, save money and leave a smaller footprint. Here’s to the next hundred years. Change begins with what iff…
Watch our film to find out more
WELCOME TO THE JULY EDITION OF ONTRADE MAGAZINE!
We have had a record response to voting in the first month across June for this years OnTrade Awards, the level of support for the finalists has been outstanding.
Voting continues until the 1st of August and you can cast your vote in each category by emailing info@topgunmedia.co.uk or via DM to our Instagram page.
This edition we speak to Marc Crothall CEO of The Scottish Tourism Alliance on the current and future landscape of the industry.
We also feature some fantastic venues like Gael & Grain in Glasgow, Sebbs in Glasgow as well as iSights from our industry experts from Nationwide Energy Consultants, The Licensing Co and Maitre’D who have launched an exclusive competition to win a complete POS & PAYMENT TERMINAL BUNDLE *
We hope you enjoy. As always Stay Positive Stay Collaborative Stay Together
*terms & conditions apply
Justin
Wingate Director at TopGunMedia
Hayley Ewing Head of Events - events@topgunmedia.co.uk
Fiona Gauld Production - info@topgunmedia.co.uk
For press enquires or advertising opportunists please call or email: Email: info@topgunmedia.co.uk Telephone: 0141 556 4111
LUCIEN LAVISCOUNT ANNOUNCED AS SCHWEPPES’ NEW AMBASSADOR
To celebrate the partnership, Lucien brings his unparalleled charm and charisma to two short films this year, to inspire more of those special social moments with loved ones.
Schweppes, the iconic British mixer brand, is thrilled to announce global star Lucien Laviscount – famed for his roles in hit TV shows and movies across the world – as the new face of the brand.
As connoisseurs of carbonisation since 1793, Schweppes has been innovating for over 200 years – crafting a superior range of quality mixers from flavoured tonics to crisp lemonades. Now, building on this rich heritage, for the first time, Schweppes is partnering with Lucien to bring some modernity and attitude to the brand. Over
ACHIEVERS
two captivating short films, Lucien plays the ultimate host, bringing together an eclectic group of friends for intimate gatherings that unfold across the seasons.
“When I’m not filming, I’m all about getting together with friends and family for perfectly mixed drinks and good vibes.” said Lucien, “Schweppes has always been my go-to mixer for those long, sun-drenched days – that crisp fizz just adds a touch of elegance to any moment. I’ve been loving the new purple Tropical Soda - it tastes and looks amazing. It’s going to be the drink of the summer.”
The first episode, launching today, sees Lucien artfully curate a stylish summer soiree with a playful twist. The short film beautifully encapsulates those feelings of endless summer days, that can be enjoyed with one of a variety of Schweppes serves.
Rob Yeomans, Vice-President, Commercial Development at Coca-Cola Europacific Partners GB, said: “Schweppes has always been about bringing a touch of sophistication to everyday moments – and this partnership with Lucien brings that to life in a fresh, modern way. His effortless style and magnetic energy perfectly captures the spirit of the brand and where we’re heading next.
“As we continue to expand the Schweppes portfolio with standout serves like Tropical Soda, and now Schweppes Mix, our new range of bar-quality ready-to-drink cocktails, this is a timely and exciting moment to show how Schweppes can elevate any social occasion, from relaxed get-togethers to celebratory nights in.”
AWARDS 2026 LAUNCHED – WITH ADDITIONAL
REWARDS
– which in 2026 will reward even more people in the industry.
With £1,000 going to the overall winner of each people category – Wholesale Driver of The Year, Rising Star of Wholesale, Employee of the Year, Wholesale Local Food Champion and Supplier Sales Executive of the Year – in 2026 there will also be £500 awarded to each runner-up and £250 for each highly commended winner.
Entries are now open for the prestigious awards programme, created by the Scottish Wholesale Association, that rewards outstanding performance across the wholesale trade in Scotland and is in its 23rd year.
Returning to the O2 Academy Edinburgh venue on Thursday, 19 February 2026, this landmark event highlights best practice and innovation within the industry and also recognises the dedicated people who keep its wheels moving.
Achievers are the only awards in Scotland dedicated to the wholesale food and drink sector with the gala awards celebration attended by over 500 people from across the wholesale industry and its supply chain each year.
With 14 wholesale category awards and five supplier awards up for grabs, it’s a great opportunity for wholesalers to gain recognition for their innovation and customer service, raise their profile, and celebrate the achievements of the last year.
WHOLESALERS are encouraged to celebrate their businesses and recognise the efforts of their staff by entering the long-established industry competition Scottish Wholesale Achievers
UK SAW HOSPITALITY DOWNTURN AT THE START OF SUMMER
Britain’s hospitality groups saw sales slip by 1.0% yearon-year in May, the latest CGA RSM Hospitality Business Tracker reveals.
After solid growth of 4.2% in a sunny April, trading last month was weakened by cooler and wetter weather in many parts of the country. Dips in the temperatures particularly affected May’s two long Bank Holiday weekends, which usually boost out-of-home sales. Sales through the Tracker have now been negative for three of the first five months of 2025.
The Tracker—produced by CGA by NIQ in partnership with RSM UK—shows pubs outperformed other channels for the sixth month in a row. Pubs’ sales were 0.5% ahead of May 2024, while restaurants dropped 2.5%. Sales in bars finished 5.1% down year-on-year, and the on-the-go segment fell 2.5%.
For the fourth month out of five, trading outside the M25 was slightly stronger than in London. Groups’ sales inside
the M25 in May were down by 2.3% year-on-year, but further afield they were only 0.4% behind.
May’s total sales through all channels—including at venues opened by groups in the last 12 months—were 1.6%ahead of the same month in 2024. However, this is still below the UK’s recent rate of inflation, as measured by the Consumer Prices Index.
Karl Chessell, director - hospitality operators and food, EMEA at CGA by NIQ, said: “May’s Tracker numbers extend the pattern of a reasonable 2025 for pub operators but a challenging one for restaurants and bars. They are particularly concerning in the context of major increases in staff costs from April, and the Chancellor’s recent spending review brought little to reduce the heavy burden on hospitality businesses. Groups will be hoping for better weather to loosen consumers’ spending in the crucial Summer months, but the trading environment is going to remain very challenging for the foreseeable future.”
Saxon Moseley, head of leisure and hospitality at RSM UK said: “Fragile consumer confidence continues to weigh on the hospitality industry with another month of negative like-for-like sales undoing much of the positive sentiment from April’s encouraging results. With cost pressures showing no signs of reducing, the situation is increasingly desperate for some. Given this combination of sluggish discretionary spending and high costs, we are seeing a number of operators actively looking to expand internationally where trading conditions are more favourable. Unless these challenges ease over the summer, this could lead to less domestic investment and longer term stagnation for the UK high street.”
KATE NICHOLLS OBE PROMOTED TO CHAIR AS ALLEN SIMPSON BECOMES CEO
of
Deputy CEO, Allen Simpson, will transition to CEO. At the same time, current non-executive chairman, Steve Cassidy, will move to become President.
The move will enable Nicholls and Simpson to deliver a new, bolder strategy for the organisation as it looks to turbocharge further growth and deliver even more for members and the wider sector.
The new structure follows an extraordinary period of growth since the organisation was formed – in which time the UKHospitality team became widely-recognised as the go-to voice for the broad hospitality sector by government and the media, alike.
UKHospitality has announced that current CEO, Kate Nicholls OBE, is to step up to the new role of Chair, while current
The details of the enhanced strategy will be announced in the coming months. It will build on those achievements to date and will continue to deliver policy change, while growing the organisation’s operational capacity in areas such as skills, as demonstrated by the recent launch of the Sector-based Work Academy Programmes (SWAPS) scheme, working with the Government to train new starters in the sector, in 26 regions.
The voice
hospitality, tourism, and the experience economy strengthens senior leadership in response to significant growth, paving the way for enhanced strategy that will enable it to go further, faster
MARC CROTHALL
CEO SCOTTISH TOURISM ALLIANCE
A RECORD YEAR MASKS A FRAGILE REALITY
I’ve had the privilege of leading the Scottish Tourism Alliance since its inception in 2012. In that time, I’ve seen our industry rise to challenge after challenge, generate billions for the economy, and support hundreds of thousands of jobs. In 2024 alone, tourism and event income hit £16 billion. But trading conditions have become significantly tougher. Costs are rising, margins are falling, and despite the sector’s resilience, we face a real risk of closures, job losses and a loss of competitiveness without urgent, supportive action.
The latest survey results confirm that Scotland’s global appeal as a visitor destination remains strong. In 2024, there were 4.4 million international trips to Scotland, with 30.8 million nights and £3.9 billion in spend, a 10% increase in trips and a 7% increase in spend compared to 2023.
These figures are, of course, hugely encouraging and testament to the enormous efforts of tourism and hospitality business leaders and their teams across the country who have worked tirelessly to rebuild after the pandemic and maintain Scotland’s reputation as a world-class destination.
environment.
The latest tourism figures show a 2% fall in overnight trips by UK residents, with nights spent down 8% year-on-year. Costof-living pressures and poor summer weather have also driven a spike in outbound travel to more affordable and accessible destinations across Europe.
A good summer may help the balance sheet in the short term, but it will not guarantee long-term viability or the confidence to invest in new product, people or promotion.
Tourism is not a seasonal or peripheral industry. It is one of Scotland’s largest and most inclusive private sector employers, supporting more than 200,000 jobs in every region of the country. It is also a major export earner and a vital driver of economic growth, particularly in rural areas where few alternative industries exist. It deserves to be treated as a national economic priority, and yet, too often, it is not.
But while these headline numbers may suggest to some that the sector is buoyant, they mask a far more fragile reality on the ground. While turnover has risen and prices have had to increase, many businesses, especially those more reliant on the year-round domestic market, which is showing signs of decline, are seeing their profits squeezed and are struggling to break even.
Rising operating costs, staff shortages, increasing regulatory demands and uncertainty around forward bookings are all contributing to a precarious and unpredictable trading
Moreover, our tourism and hospitality sector, and Scotland’s reputation for delivering world-class festivals and major events, acts as a powerful multiplier for a wide range of national ambitions. It supports rural and coastal communities, strengthens Scotland’s global reputation, fuels inward investment and plays a vital role in attracting and retaining talent. It creates demand not just for hotels and attractions, but for food and drink, arts and culture, transport and retail. When tourism thrives, other sectors benefit too.
The current pressures facing the industry, despite welldocumented evidence and repeated representations from the STA and our industry partners, are still not being properly recognised or responded to in a way that would make a
“Tourism is not a seasonal or peripheral industry. It is one of Scotland’s largest and most inclusive private sector employers, supporting more than 200,000 jobs in every region of the country”
meaningful difference. The impact of high inflation, wage increases, business rates and the introduction of further regulatory costs are being felt across the board.
More worryingly, despite best efforts, and to the detriment of Scotland’s wider economic growth ambitions, we are hearing increasingly from businesses who are scaling back operations, reducing hours, cutting staff or closing altogether.
To deliver on our national ambition to be a world leader in 21st-century tourism, we urgently need a supportive policy environment, one that helps unlock growth rather than restrict it. That means greater policy stability, fair and proportionate taxation, and long-term investment in infrastructure, skills and destination development.
A case in point is the proposed introduction of the Transient Visitor Levy. While the principle of reinvesting in destinations is sound, a levy introduced without the right safeguards risks damaging Scotland’s competitiveness and putting further pressure on businesses already operating at the margins.
Scotland is already one of the most heavily taxed destinations for visitors in the world. Any additional charge must be fair, simple and economically viable. There is a price tipping point for every visitor, no matter how far they’ve travelled. We would urge all local authorities considering a levy to carry out robust assessments before pressing ahead.
Following extensive engagement with our members and partners, the Scottish Tourism Alliance has in recent months proposed a number of pragmatic solutions to reduce the burden of a visitor levy on businesses. These include fixedfee models, streamlined digital payment systems, and legal amendments to help protect microbusinesses. These are designed to ensure the levy enhances, rather than
undermines, our visitor economy.
What’s at stake here is not just the immediate viability of the tourism and hospitality sector, but its long-term contribution to Scotland’s economy, culture and communities. We need many more of our businesses to be able to invest in and deliver great products and experiences at a price point that can compete successfully in a global market; something that is increasingly difficult under the current high-cost, highcomplexity environment.
The next 12 months will be critical. As we approach an election year in Scotland, the Scottish Tourism Alliance will outline its policy agenda and what we hope to see reflected in all political party manifestos. This will be launched at our AGM in Glasgow this October.
Central to that agenda will be a call for greater recognition of the sector’s value, a commitment to policies that enable rather than inhibit growth, and a shared ambition to build a stronger, fairer, more sustainable visitor economy for Scotland.
The tourism sector does not lack energy, ambition or ideas. It has demonstrated extraordinary resilience in the face of unprecedented disruption and remains one of Scotland’s most valuable assets, economically, socially and culturally.
But it cannot, and should not, be left to navigate these challenges alone. It is time for decision-makers and policymakers at every level to act: to reduce unnecessary complexity, invest in what works, and work in genuine partnership with those who understand the sector best.
Our diverse tourism offering and warm hospitality are Scotland’s global brand. But if we want the sector to keep delivering for the nation, we must remove the barriers, not build new ones.
INCREASED ENERGY VOLATILITY FOLLOWS MIDDLE EAST CRISIS
The rapidly changing geopolitical situation in the Middle East is reflected in energy commodity costs. Israel’s military offensive against Iran, which began on 13th June, immediately led to a sharp increase in commodity costs, increasing further when the United States threatened to become involved.
Despite President Trump giving Iran two weeks to find a diplomatic solution. They bombed Iran’s Fordow nuclear enrichment facility, which is built into a mountain, using massive “bunker buster” bombs. While it’s unclear how much this has damaged Iran’s progress toward a nuclear weapon. Trump has declared it a major victory, and Israel and Iran agreed and are maintaining a ceasefire.
The cessation of hostilities following Iran’s largely symbolic attack on the US base in Qatar led to a sharp drop in the commodity costs, which are continuing to shed value.
MARKET UPDATE
The key driver has been the Middle East, and the concern that military action would lead to Iran closing the Strait of Hormuz. A narrow shipping channel, between Iran and Oman which carries around 20% of the world’s oil and gas. However, many other supply and demand factors influence cost movements. Global demand is expected to rise due to Asian markets requiring additional gas powered generation for AC cooling. In addition, Europe Union countries have been refilling gas reserves which are now at 57% of capacity. However, UK reserves remain at 24% and will need to be restocked in the next few months.
BUSINESS ENERGY COSTS
While dropping sharply in late June, commodity cost increases earlier in the month pushed up contract rates. It’s also important to factor in the continuing volatility and the geo-political context increasingly dominated by “strong men” and recognise that prices can rise by a much larger margin than they can fall.
Larger businesses using flexible purchase strategies are advised to monitor the market as prices continue to drop to potentially secure volume for the coming seasons.
ENERGY IMPACT ON HOSPITALITY
Energy remains a major cost for hospitality businesses. The challenges that operators face are:-
1. Securing competitive costs on start-up or renewal, including the scope for additional costs.
2. The level of services from different suppliers, so if you do have a problem how easy will it be to contact them and how responsive will they be. To avoid a situation where take hours out of your business trying unsuccessfully to speak to your supplier and resolve an issue.
Using a trusted partner like Nationwide Energy can offer a market update and contract options, providing time for customers to decide. We can also advise on T&Cs from different suppliers, which may impact costs over the term.
Contact our appointment co-ordinator Darren Pridmore to arrange a face-to-face or telephone consultation.
• Graph produced by Cornwall Insight in conjunction with Drax Energy Solutions 27/06/25
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SEBBS
IT’S ON FIRE
e take you on a trip underground to the venue lighting it up in Glasgow recently with its food cooked over fire , wine offering , dedicated cocktail kitchen and its rotating platform of music.
Sebb’s is an underground bar and restaurant located on Miller Street in Glasgow’s Merchant City. The menu focuses on food cooked over fire, cocktails created in our dedicated cocktail kitchen, and natural wine on tap. Four nights a week, the venue is soundtracked by a rotating programme of some of the city’s best selectors, playing vinyl sets on our state of the art sound system.
Sebb’s is the newest opening from Scoop Restaurants Group, the team behind Ox and Finch, Ka Pao, and Sebb’s upstairs big sister, Margo.
Sebb’s is pretty unique to Glasgow, it celebrates a lot of the best parts of the city’s food and drink culture - easily accessible, flavour packed, casual dining with multicultural influences; a place to grab a good drink at a reasonable price, with the option to explore an expertly crafted cocktail list that uses modern gastronomic techniques, and takes inspiration from some of London, Europe and Asia’s coolest independent bars; and great music in a laid-back environment. There truly is something for everyone here, and that variety is something quite important to us. At the end of the day, Scoop Restaurants Group is a family run business, with a long-serving core teamSebb’s reflects our wants and needs from a venue as much as it aims to appeal to the city’s bar-goers.
What’s been interesting in our first few months has been that feedback has been great for all aspects of the venue, not only the food offering. This is our first venue with a bar focus and music offering, and while we were confident that we could bring something strong to the table there, we were prepared to warm into that over time, with the food menu being the stand out. Fortunately, we’ve found a really nice community of regulars already and a really great mix of, diners, drinkers and crate-rakers through the week.
Probably the same as most hospitality businesses will tell you over recent months, rising costs are definitely a huge challenge. The Miller Street site is a big undertaking and balancing costs while offering high quality and good value
will always be challenging. Being hit with the increase in National Insurance Contributions without the rate relief offered elsewhere has a huge impact. Keeping a tight eye on KPIs, close monitoring of spending is first and foremost. Then through the rest of the year, we’ll be looking at filling the week day afternoon quieter spells - Sebb’s being a basement venue can be tricky now that we’re in Scotland’s usual May heatwave!
I think it’s important to remember that if we’re feeling the effects of rising costs, then customers are feeling the pinch too. People aren’t dining out several times a month, they’re maybe saving for a special occasion. The “experience” doesn’t need to be a package or deal, but a focus on guest journey is massively important.
While that is true, the space is intended to be functional over anything else. Sebb’s is probably the most “casual dining” restaurant in Scotland that’s been fitted with a bespoke Frenchmade cooking suite. The cocktail kitchen isn’t solely for show, it’s a working development and batching space that services both Sebb’s and Margo, as well as elements of Ka Pao and Ox and Finch on occasion too. We use modern techniques for infusion, carbonation, batching, concentration - the cocktails we make are delicious but also efficient for service. The kitchens in all of our venues are the centre piece of the space, visually and operationally, so the design aesthetic around that always has to make sense. This and the actual bare bones of the Sebb’s basement, with its vaulted brick ceilings, speaks to the rest of the design. Our sound system is built around two bespoke Danley Shark Fin speakers, an eyecatching design in sound technology as well as being visually appealing.
We’re just keen to see what the next six months brings! Sebb’s is seeing a great packed party atmosphere every weekend which we’re so grateful to see so soon. We’re also open from noon every day, and have a special Sunday Session we’re developing where we are showcasing some incredible and eclectic vinyl collections every Sunday from 5pm.
MARTINI GRADE VODKA
GAEL AND GRAIN AUTHENTIC SCOTTISH HOSPITALITY
We visit the beautiful new venue in the west end of Glasgow serving up a traditional slice of Scotland with a hearty slice homely
Gael & Grain is a charming Scottish pub and kitchen nestled in Glasgow’s vibrant West End, near Kelvingrove Park. The venue celebrates Scotland’s rich culinary heritage with a modern twist - offering home-cooked classics made from locally sourced ingredients. Signature dishes like Haggis Tikka Masala and Irn Bru Cheesecake showcase the playful creativity behind the menu. Guests can enjoy a warm, welcoming atmosphere paired with a curated selection of local beers, whiskies, and live Scottish music. What sets Gael & Grain apart is its authentic yet innovative approach to Scottish cuisine. The team has created a space that feels both nostalgic and fresh - where traditional flavours meet unexpected twists. The attention to detail in both the food and the service, combined with a cosy, stylish interior, leaves a lasting impression. Guests often comment on the friendly staff, the unique menu, and the overall vibe that makes them feel right at home.
Like many new venues, Gael & Grain has navigated the challenges of establishing a strong identity in a competitive hospitality scene. Sourcing high-quality local ingredients consistently, managing rising operational costs, and ensuring staff retention in a fast-paced environment have all been part of the journey. However, the team’s passion and adaptability have helped turn these challenges into opportunities for growth. It will take some time to establish a reputation; however, we hope that with the support of our existing venues across Glasgow, we will quickly be known as a go to venue in Glasgow’s West End.
Offering an experience is at the heart of what Gael & Grain does. It’s not just about the food - it’s about storytelling, atmosphere, and connection. From the moment guests walk in, they’re immersed in a space that celebrates Scottish culture through music, design, and flavour. Whether it’s a
casual lunch or a lively evening with friends, the goal is to create memorable moments that keep people coming back. We specialise in unique dining experiences across our venues and it will be no different here at Gael & Grain, we have some exciting offerings lined up to launch in the coming months.
The investment in conjunction with Star pubs in decor was essential to reflect the venue’s identitymodern yet rooted in tradition. The aesthetic blends rustic charm with contemporary touches, creating a space that feels both elevated and inviting. This visual storytelling complements the menu and enhances the overall guest experience, making Gael & Grain not just a place to eat, but a destination to enjoy.
The team at Gael & Grain is always looking at menu creation with a menu that evolves seasonally to showcase the best of local produce. From comforting classics to inventive new takes - like our Haggis Tikka Masala or Irn Bru Cheesecake, there’s always something fresh and exciting to discover.
Our cocktail list is a true highlight, crafted with care and creativity. One standout is the Honey Bee, a beautifully balanced drink made in collaboration with Fettercairn and Ed’s Bees, a local urban beekeeping initiative. This cocktail not only tastes incredible, with its floral sweetness and
whisky warmth, but also supports sustainable beekeeping practices right here in Glasgow.
We’re also proud to support Young Enterprise (YE) Scotland as one of our chosen beneficiary charities with this cocktail. Their work in empowering young people with entrepreneurial skills aligns perfectly with our values of community, creativity, and growth. A portion of proceeds from select menu items and events goes directly to supporting their mission.
Our menus can be viewed atwww.gaelandgrain/ menus
Looking ahead, we’ve got a packed calendar of events and offerings:
Sunday Roast
Weekend Brunch
Father’s Day
Graduation menus
Whisky Tasting Sessions
Live folk music nights
St Andrew’s Night
Festive menus
Follow us on social media to stay in the loop with all our latest happenings, or visit www.gaelandgrain.com
Since our humble beginnings nearly 70 years ago when the Company was founded by Bobby Lynas, Lynas Foodservice has been dedicated to one word, Service.
The aim is simple, to serve our customer with the best product and the best service we can provide.
We deliver to over 5,000 independant and chain customers every week throughout Ireland and Scotland. Our customers come from right across the catering spectrum so with our extensive range we will have the right product to suit your needs and your business.
Contact us today to find out more and arrange a visit with one of our experienced team.
We are here for you.
CHANGES TO THE LAW WHICH WILL AFFECT LICENSED TRADE BUSINESSES
There are two words which are likely to make you turn the page or swipe on. And I’m about to write them. But please don’t leave the page you’re on as, while this isn’t the most straightforward, or some would argue interesting, topic - it is a necessary evil.
The information here will allow you to flag potential future changes to your team or HR people. It will highlight things you can factor in the next few quarters’ work and planning. It may not be what you want to hear but changes to legislation will affect your business and are coming. Some are in draft so are not quite with us yet and could still change - hope for the best and plan for the worst but keep up to date by reading on. What are the two words? Employment Law, of course.
Illegal working is an area where there are proposals to make changes. This could materially affect a lot of licensed trade, and other related, businesses. Proposed amendments to the Border Security, Asylum and Immigration Bill published on 7 May 2025 could impact on contractors and temporary staff. There is a current requirement on employers to prevent illegal working. The penalty if that is not done is up to £60,000 per illegal worker. If employers carry out a right to work check against employees and this is clear,
the employer may have a statutory excuse which can be an defence to prosecution and fines. Currently employers do not have to carry out right to work checks except for employees but the proposed legislation could change this. It looks likely it will introduce checks for people providing services under a worker’s contract, those engaged as subcontractors and any services providing details of another service provider. This means the requirement to carry out right to work checks will likely be extended even where there is no contractual relationship with the employer and/ or where the employer does not even know the person providing the service.
These proposals will directly affect those businesses using bank staff, agency workers, utilising zero hours contracts and using self-employed contractors. If introduced as suggested, right to work checks will have to be done for all of these people. Businesses cannot rely on third party or previous employer checks and must do these
WHAT WE DO:
ADVICE ON PERSONAL AND PREMISES LICENCES
DRAFTING AND LODGING APPLICATIONS
ATTENDANCE AT CONTENTIOUS HEARINGS
ADVICE ON BUSINESS STRUCTURES FOR LICENSED PREMISES
TRAINING AND MANAGEMENT OF STAFF PERSONAL LICENCES
This will mean more admin so forward planning will be essential.
There are also more changes under the Worker Protection Act 2023 and the Employment Rights Bill. There has been an obligation on employers to prevent sexual harassment in the workplace since October 2024. Employers should be proactive. The obligation is to take ‘reasonable steps’ to prevent sexual harassment in their workplace. This cover alleged sexual harassment by colleagues, customers, delivery drivers and service providers, and any third parties even though not employed by or under the control of the employer. If staff establish sexual harassment has taken place in the workplace the employer could be found liable. Good practices should be out in place such as making sure staff training includes details of the business’ sexual harassment policy and reporting procedures, regular updates to training g and clear lines of communication for staff as well as a robust policy. The policies and training materials should be reviews regularly and employers should note on these any review date to some.
The Employment Rights Bill, is still in draft and is expected to be some time before it is in force but the provisions in it are wide ranging. There are proposed additions obligations on employers re support for women in the workplace, extending the above sexual harassment introducing specific protection against dismissal provisions for pregnant women and new parents. Obligatory menopause support and policies may also come into play but are likely to be dependent on the size of the business.
to consider employment decisions which are based around zero hour contracts or agency contracts now, rather than being negatively impacted later if measures come into force.
One major change proposed is the suggestion the two year period currently required to claim unfair dismissal will be abolished. A probationary period might be introduced instead and a nine month period has been suggested. This means dismissal could then be based on conduct or ability so it may be still possible to terminate employees employment during the probationary period.
Another area of review is fire and rehire provisions. There is a suggestion that these are abused. This is generally done where employees will not agree to change their current terms and conditions. The fire and rehire provisions allows employers to make those changes regardless. The proposals put in place restrictions and employers could have to justify a fire and rehire by showing the business could not proceed financially other than if it is able to make the changes to terms and conditions. Again, if businesses are intending to review terms and conditions, sooner rather than later might be the time to do that.
It is also proposed that the use of zero hours contracts and agency workers will be amended, as well as statutory sick pay provisions. Some of these areas are under consultation and employers may want to engage with those consultations where they can so their views are heard. It doesn’t matter how small or large your business is, a lot of these provisions, if they come into force, are likely to affect you. Although some of these are still in draft, it is sensible
The Neonatal Care (Leave and Pay) Act 2023 may sound like it won’t affect most businesses but in fact, it is anticipated it could impact tens of thousands of parents so all businesses need to be aware of the provisions. It came into force in April 2025 and if a newborn needs neonatal care for 7 or more continuous days within 28 days of birth, parents can benefit from up to a maximum of 12 weeks’ additional leave and pay, in addition to existing statutory parental leave. This is something which often happens at the last minute and is not foreseen, so businesses should factor that into any return to work plans.
For further information, guidance or assistance on the above, please contact Joanna Millar at The Licensing Company on info@thelicensing company or 07747 653417.
VENUE OF THE YEAR
HOTEL OF THE YEAR
COCKTAIL VENUE OF THE YEAR
RESTAURANT OF THE YEAR
NIGHTIME VENUE OF THE YEAR
CASUAL DINING VENUE OF THE YEAR
SOCIAL MEDIA ENGAGEMENT AWARD
LIVE MUSIC/GIG VENUE OF THE YEAR
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About Maitre’D
Founded in 1999, Maitre’D is a flexible and scalable ePOS solution designed for restaurants, pubs, hotels and multi-location hospitality businesses. Trusted by thousands of venues across the UK and globally, Maitre’D provides:
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From independents to enterprise chains, Maitre’D grows with your business, ensuring control, efficiency and better guest experiences.
About PayFacto Payment Solutions
PayFacto is an industry-leading provider of integrated and standalone payment processing tailored for hospitality. PayFacto’s solutions include:
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THE STORY BEHIND CARTE BLANCHE
I’ve always loved going out, especially in Glasgow when the sun actually shows up. There’s nothing better than that first crisp Kopparberg (yes, I’m one of those guys) in a busy beer garden. But as the sun gets hotter and the rounds keep coming, I want more than one... and that’s when the problems start.
Cider gets too sweet. Beer gets too heavy. Cocktails are hitand-miss (and not financially sustainable!) and switching to spirits means trading in pints for small serves. Every option had a downside. I remember thinking: I wish I could just dial down the sweetness in this cider.
A few years ago, I got into sparkling water (yes, I know… but it’s catching on!). That’s when I came across hard seltzers.
It had all the “better-for-you” characteristics that I liked, and the marketing was certainly working on me, but one major problem: it barely tasted of anything.
Now I had nearly the opposite issue. I wanted more flavour!
Then it hit me: What if the lack of flavour was the opportunity?
I sourced an unflavoured alcoholic sparkling water and started experimenting. Fruit juices, cordials, gin liqueurs, cocktail syrups — everything mixed cleanly, without clashing. I could drink exactly what I wanted, how I wanted it. Even better, it tasted amazing by itself - just a hint of citrus!
That’s when the name came to me: Carte Blanche. A blank canvas with total creative freedom.
WHY WE EXIST
over ice, with a splash of cordial or a twist of citrus. There’s no “perfect serve”, just choice, without the need to compromise. This Isn’t About Trends
Trends are short-term. They come and go and that’s not us. In fact, it’s why we took flavour off the table entirely.
Most RTD brands have only four or five flavours and some have launched companion spirits to rescue the underwhelming taste.
Firstly, we wanted to solve our own problem, but then after a summer doing markets and festivals, it became clear we weren’t alone – One customer, Jane, replaced her “Wednesday Wine” with half the calories and another, Michael, came to 3 consecutive markets (it rained for two of them) as it had become his wife’s “new favourite drink”. We’re not here to confine our consumers to what we think they want to taste. We’re here to remove that limitation entirely and give them an alternative, however they would like to enjoy it.
Carte Blanche is a clean, unflavoured alcoholic sparkling water you can enjoy however you like; straight from the can,
Carte Blanche is unflavoured by design. It’s not a flaw, it’s the feature. No fixed profile means there can always be a new way to enjoy it. You could have mango and raspberry in the Summer and apple and cinnamon in the Winter.
PREMIUM IN SIMPLICITY
You don’t need to be complicated to feel premium, just look at Casamigos Tequila – a brand that leads through clarity.
Carte Blanche belongs in that space. It’s clean, modern, and built to feel at home everywhere; from rooftop bars and festivals to private clubs and even gym socials. Picture this: Carte Blanche sponsoring the official Hyrox after party?!
MADE FOR NOW
Drinking culture has changed and people now look for balance over excess. They’re more selective, more mindful, and more likely to ask what’s in the can.
Many RTDs don’t show the ingredients on the can, usually because they contain artificial flavourings and chemicals. With just three key ingredients (locally sourced where possible) and made entirely in the UK, Carte Blanche is pure and simple with nothing to hide. We even use printed BPANI cans that are better for recycling and a cleaner choice for the modern consumer.
4% ABV. 86 CALORIES. VEGAN. GLUTEN-FREE. However it’s served, Carte Blanche lets people shape their own experience. It’s designed to work across occasions, whether midweek or weekend, laid-back or lively.
It’s not a soft drink. It’s not a cocktail. It’s something else entirely and that’s the beauty of it!
Andrew Paterson Founder, Carte Blanche Drinks
CARTE BLANCHE
MINIMALIST BY DESIGN. FOR MOVING WITH THE TIMES.
ALCOHOLIC SPARKLING WATER
off the off the
beatson track 2025 track 2025
sunday 24th august
riverside
Join Beatson Cancer Charity on our annual 10k walk to raise funds for those affected by cancer. Take a tour of Glasgow's West End, with various treats along the way. Come along and take part in our day suitable for all ages and abilities. Under 16's go free and four-legged friends are welcome too!
