CLH Digital - Issue #252

Editor's Viewpoint

Welcome to the latest issue of CLH Digital

EDITOR

Peter Adams

GOVERNMENT URGED - DO NOT IGNORE THE WARNINGS

The latest figures from the British Beer & Pub Association (BBPA) are nothing short of devastating: six pubs are closing every week.

That’s six businesses, six livelihoods, six community hubs being wiped off the map at a rate that should set alarm bells ringing at the highest levels of government.

But instead of intervention, all we get is silence—or worse, punitive policies that only serve to hasten the decline of the sector.

The hospitality industry is not alone in its despair. Across the country, trade bodies and business leaders from multiple sectors are crying out against the impending April increases, warning of their catastrophic impact.

The licensed trade, hospitality, and even adult social care—another sector we at CLH NEWS report on extensively—are all in the same boat, battered by a storm of unsustainable costs. And yet, we have a government that appears to be utterly tonedeaf, pushing ahead with these rises irrespective of the dire consequences being forecast.

Never in my lifetime have I seen such an extraordinary burden placed on businesses, all at the same time. It’s as if the Treasury has lost all sense of balance, caring little for the economic repercussions of its policies.

And if the government's relentless taxation weren’t enough, we now have the Mayor of Manchester looking to turn the city’s voluntary ‘City Visitor Charge’ into a mandatory tax. It is the same old story—no innovation, no entrepreneurial spirit, no real understanding of what makes businesses tick.

Instead, they simply see a revenue stream and tax it. It never stops. They have become the very definition of ‘robber barons’—extracting what they can, regardless of the long-term damage they inflict.

But there is hope. This week, new data from RSM UK has provided clear evidence

that the hospitality sector can flourish when given even the slightest breathing space. Company insolvency statistics show that accommodation and food service insolvencies have fallen by 7% year-on-year, from 3,737 in 2023 to 3,464 in 2024.

More encouragingly, insolvencies dropped 31% month-on-month from November to December and fell 29% compared to the same month the previous year.

What does this tell us? It tells us that, despite everything, the hospitality sector is resilient. It tells us that when the government stops using it as a cash cow, businesses survive, jobs are saved, and money still flows into Treasury coffers.

The latest Oxford Market Watch Snapshot also highlights that some sectors within hospitality are showing resilience and even growth, proving that recovery is possible—but only if the government listens to those in the know and acts accordingly.

We can only hope that in the coming weeks, the Chancellor takes heed of the stark warnings being issued from every corner of the industry. The hospitality sector is crying out for support, not suffocation. And if this government is serious about economic growth, job creation, and sustaining vital industries, it must change course—before it’s too late.

I would encourage all our readers to follow us on X/Twitter @CLHNews and visit our website at www.catererlicensee.com to sign up for our twice weekly e-newsletter for all the latest news delivered directly to your inbox. I can always be contacted at edit@catererlicensee.com

The Caterer, Licensee & Hotelier News Group is published by RBC Publishing Ltd, 3 Carlton Mount, 2 Cranborne Road, Bournemouth,

BH2 5BR. Contributions are

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.

Dorset,

Pub Closures “Completely Avoidable” Say Sector Leaders

(CONTINUED FROM FRONT COVER)

At the same time, the cost-of-living crisis continues to squeeze household budgets, impacting consumer spending and leaving less disposable income for pub visits. The BBPA stresses the need for government support to help pubs navigate these difficult trading conditions and ensure their survival as vital community hubs.

REFORM BUSINESS RATES

The BBPA says that the enormous scale of closures can be halted if Government sticks to its commitment to business rates reform, which must be swiftly and meaningfully introduced.

Overhauling business rates for pubs and breweries, which are amongst the most heavily taxed business sectors in the UK, coupled with phasing in new employment costs, would slow down unnecessary closures the BBPA said.

With the beer and pub sector pouring more than £34 billion into the economy in one year alone and supporting more than a million jobs, the BBPA says Government must remain committed to supporting the sector.

“COMPLETELY

AVOIDABLE”

Emma McClarkin, CEO of the BBPA, said: “The scale of these closures is completely avoidable because pubs are doing a brisk trade. Consumer demand is there; however, profits are being wiped out with sky high bills and pubs are facing yet more rates and costs come April.

“We’re right behind Labour’s mission to supercharge growth and can deliver this economic boost across the UK, but only if it is easier for pubs to keep their doors open.”

“Government must urgently bring in meaningful business rates reform and phase in new employment costs so pubs can keep boosting the economy, supporting local jobs, and remaining at the heart of communities.”

CLIFF EDGE

The sector is set to come under further pressure when a raft of cost increases.

The BBPA said that the April cliff-edge when business rates relief drops from 75% to 40% more than doubling bills for most pubs, new employment costs kick in and the start of the chaotic and unsustainable beer bottle tax, Extended Producer Responsibility (EPR fees), will all add to the financial pressures.

According to UKHospitality the disposal of thousands of tonnes of packaging could be paid for twice by pub and bar businesses, due to “illthought through and complex” (EPR) rules, venues may face charges for both household waste and commercial waste streams on the same item of packaging.

Staffing costs are set to increase at the same time, employers currently pay NICs for most workers earning more than £9,100 a year. The sum they pay is the equivalent of 13.8% of the employee’s earnings above that threshold.

However, the Chancellor announced in her Autumn budget that the government would increase the tax rate to 15% and reduce the threshold at which firms must pay to £5,000.

At the same time, the minimum wage will rise to £12.21 an hour and the minimum wage for people aged 18-20 will rise to £10 an hour, an increase of £1.40.

The cumulative impact of the Budget will create an extra £650 million in costs for the sector, which worsens the outlook for pubs, the trade body said.

REGIONAL CLOSURES

The BBPA figures broke down the regions suffering the most with pub closures. The West Midlands and South West bore the brunt with 38 pubs shutting down in each region over the year.

London followed closely behind, losing 34 pubs, while Yorkshire and the Humber saw the same number of closures.

The East Midlands reported 33 closures, while both the East of England and the South East saw 27 pubs close their doors.

Wales lost 19 pubs in 2024, and the North East experienced the fewest closures, with just six pubs shutting down.

For every three pounds spent in a pub, one pound goes straight to the tax man, the BBPA stressed.

SUPPLY CHAIN

Over the last five years, there were more than 2,250 pub closures, with the number of pubs falling from 47,613 at the start of 2019 to 45,345 at the start of 2024.

The BBPA warned that pub closures will have a further impact on those who are part of the supply chain, including farmers, brewers and other industries who form part of the sector’s wider eco-system.

1,200

MORE PINTS PER WEEK

Hitting out at the incoming business rate increases pubs face, former Manchester nighttime economy advisor Sacha Lord said: “From April 2025, pubs with a £100,000 rateable value will see business rates jump by £19,000 a year, due to the changes in relief. To meet this increase, they’ll need to sell an ADDITIONAL 60,000 pints a year” That’s 1,200 more pints a week, Or 170 extra pints EVERY SINGLE DAY.

“And that’s before factoring in skyrocketing energy bills, rising wages, and other costs. Survival won’t be an option for many. To say we’re killing off our pubs is an understatement.”

HEART OF COMMUNITIES

A Government spokesman said: “Thriving pubs are often at the heart of our communities, and we’re taking action to support them by introducing a permanent, new lower business rate from 2026.

“More than half of all UK employers will either see a cut or no change in their National Insurance bills next year, and we’re doing more to support our high streets by tackling anti-social behaviour and empty properties.”

Employment Rights Bill – Impacts on the Hospitality Sector

By Marcus Difelice, Partner in Employment Law at JMW Solicitors

2024 was a big year for Employment Law, since the Employment Rights Bill (“the Bill”) was published on 10 October 2024. The Bill has been anticipated for years, since the original Employment Rights Act was brought into force in 1996. In October of last year, the new Labour Government announced some key proposed changes, including but not limited to:

· Day one rights to claim unfair dismissal for employees only (there is currently a 2-year qualifying period of continuous service required);

· A ban on “exploitative” zero-hour contracts and fire and rehire practices, including zero-hours workers having a right to guaranteed hours, the right to move to a guaranteed hours contract after a defined period of time and the right to reasonable notice of shift changes, with employers required to pay them compensation for any shifts cancelled at short notice; and

· A proposal for flexible working to become the default position, where it is practical for employers to do so.

There were some notably omissions from the Bill, such as the highly anticipated change to the classification of employment status in the UK, and we expect that other future legislation may deal with these matters. However, the Bill in itself was fairly vague on the practical workings of the changes, which led to the publication of the Amendment Paper for the Employment Rights Bill on 27 November 2024 (“the Amendment Paper”).

How do the changes detailed in the Bill and the Amendment Paper affect the hospitality sector?

UNFAIR DISMISSAL

PROTECTION

The proposed removal of the 2-year qualifying period of continuous service for unfair dismissal claim will provide employees with a day-one right not to be unfairly dismissed (subject to an statutory initial period of employment). The Amendment Paper suggests that this statutory initial period of employment will be somewhere in the range of 3 to 9 months.

Whilst the Government seeks to provide employers with this initial period of employment in order to allow a lighter-touch process for dismissals where the employees are new to their roles, inevitably employers will

need to be more conscious of their recruitment decisions from the very beginning.

THE BAN ON ZERO-HOUR CONTRACTS

The hospitality sector heavily relies on casual workers including those on zero or low hour contracts. Therefore, the Government’s intention to address ‘one-sided flexibility’ will clearly impinge on the ability for hospitality businesses to engage workers as little or as much as necessary, according to business needs.

The clear aim of this reform is to ensure that all workers have the right to enjoy the benefit of a contract that reflects the hours which they regularly work, providing them with greater economic certainty and stability. There is a clear benefit here for workers who in reality work regular and guaranteed hours, however, are still engaged on a zero-hours basis. The question still remains how an effective ban on zero-hour contracts will work for hospitality businesses who genuinely require flexibility and cannot predict the number of shifts per week, especially as hospitality work varies daily and seasonally.

PENALTIES FOR LATE NOTIFICATION OF SHIFT CHANGES

As part of the plans to ban one-sided flexibility, the Bill has introduced the right for workers to reasonable notice of a shift, where they are engaged on a zero-hours or low-hours contract. Under the proposals, workers will also have the right to reasonable notice of cancellation if a shift or change to the shifts. There is a duty on employers to make a compensation payment to workers each time a shift is cancelled, moved or curtailed at “short notice”. A payment does not need to be made in “specified circumstances” but it’s not yet clear what these circumstances will be, and it is further unclear what the definition of “short notice” will be.

This introduction is clearly problematic for hospitality businesses which often require workers to attend last-minute shifts due to enhanced customer demand, and further rely on cancelling worker’s shifts when there is limited customer demand i.e. a restaurant is quieter than usual on a given evening. If the proposals are passed, businesses will need to be more conscious about the way in which rotas are scheduled, and what their obligations are should shifts be cancelled with short notice.

AGENCY WORKERS

Agency workers are currently not mentioned in the Bill’s proposals. Therefore, the hospitality sector may turn to using agency workers, which leaves a potential gap in protections. As usual, this is subject to further amendment of the Bill and the introduction of further legislation on how the new rules will apply to the different forms of casual working across the sector.

Search For The Next National Chef Of The Year Is On

Competitors will be challenged to prepare a three-course menu for two covers within three hours, with menus reflecting the season in which the final will take place in October.

For the starter, chefs must deliver a classically inspired lobster dish accompanied by an elegant sauce. Technical skill, attention to detail, and exceptional flavour will be key to creating a stunning opening course.

Speaking about the competition, Chair of Judges and chef patron at Restaurant Gordon Ramsay, Matt Abé, said: “After seeing the exceptional standard of dishes during last year’s extended cooking time, I wanted to retain the three-hour time limit to allow chefs the opportunity to fully showcase their skills.

During the first round of judging, we’ll be looking for chefs who demonstrate excellent technical ability, culinary knowledge, and an enticing menu that leaves us eager to taste their dishes.”

“Innovation, seasonality, and the reduction of waste will also be key considerations. I’m honoured to chair this competition for a second year running and to help the Guild develop it further bringing new ideas and initiatives.”

David Mulcahy, Vice-President of the Craft Guild of Chefs and Competition

Director, added: “This competition celebrates everything that makes the hospitality industry so special with passion, determination and incredible personal development along the way. Winning this title is within reach for every ambitious chef, as we use a rigorous judging process that begins with a blind evaluation of the initial menus. At every stage, different judges provide balanced and varied opinions to ensure everyone is judged fairly.”

This competition has produced incredible winners who have gone on to become true heroes of the hospitality industry. Whether it’s your first time entering or you’re a seasoned competitor, we’re excited to see what you create.”

Chefs can register from today and start working on entries at www.nationalchefoftheyear.co.uk. The Guild recommends registering early so that chefs who are interested receive any important email updates over the next few months.

The deadline for preliminary entries is Monday, 14th April 2025, after which 40 semi-finalists will be selected.

The semi-finalists will be announced on Monday, 2nd June, with ten finalists cooking their original menus on Tuesday, 7th October 2025, at the University of West London.

The Perfect Snack for All Your Trade and Hospitality Needs

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

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

WHY CHOOSE ROBERT'S DORSET?

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• All our packaging is fully recyclable or reusable and we have a 99.9% waste free production process

• Proudly certified by the Roundtable of Sustainable Palm Oil (RSPO) - palm oil is only used in Fudge

• All our ingredients are of the

Employment Bill Will Wreak Havoc On Our Already Fragile Economy, Say Small Firms

Small firms are tightening their belts on jobs, with potential changes that will expand the grounds for unfair dismissal and higher sick pay costs at the top of their list of worries, research from the Federation of Small Businesses (FSB) shows.

New data shows that in the last quarter of 2024, 33 per cent of small employers said they expect to reduce staff, up from 17 per cent in the previous quarter.

Fewer businesses are also looking to hire – with only 10 per cent of small employers planning to take on more staff, down 14 per cent from the previous quarter. Meanwhile, 56 per cent expect to keep their workforce the same.

Elsewhere, 51 per cent of small employers say labour costs are one of the greatest barriers to growing their business.

The upcoming Employment Rights Bill is also causing dread among the small business community, and in response to a separate FSB survey last year, 75 per cent of small employers highlighted fears relating to unfair dismissal changes, while 74 per cent raised concerns about changes to Statutory Sick Pay (SSP).

In fact, two thirds (67%) of small employers say the proposals in the Employment Rights Bill would make them curb hiring and one third (32%) plan to reduce the number of employees they have before the measures are introduced.

The Prime Minister should now show he “gets” the importance of creating and sustaining jobs by scrapping this part of the Bill, returning instead to the one-year qualifying period in place under the last Labour Government, and introducing a SSP rebate.

Tina McKenzie, FSB’s Policy Chair, said: “The figures speak for themselves – plans to allow employees to sue their employers on their first day on the job will wreak havoc on our already fragile economy, while changes to Statutory Sick Pay will make employers think twice about their hiring plans.”

“Of course, existing protections against unfair dismissal for protected characteristics from day one are essential and should remain. But extending these rights to any and all cases from day one risks opening the door to frivolous claims.”

“Ministers should recognise the risk to jobs and resist any approach that comes across as out of touch with business reality, instead of brushing off their concerns.”

“The Prime Minister should ditch these reckless changes to unfair dismissal and reinstate the one-year qualification period that worked under the last Labour Government. It’s a zero-cost fix that would show he understands what it takes to create and sustain jobs.”

“If taking on staff becomes a legal minefield, businesses will simply stop. That means more people on benefits, a ballooning welfare bill, and a devastating hit to living standards. Those who will be shut out of work because of this Bill deserve better from the Government.”

National Pubwatch Star Awards For Preston Bar And Door Staff

National Pubwatch Regional Representative Joe Murrayhas presented Star Awards to bar manager Sam Fairclough and door supervisor Robin Kuroski of the Ships & Giggles.

The award recognises the efforts of the venue staff to provide support for vulnerable female customers. The recipients were nominated by PC Stephen (Ste) Connolly of Lancashire Police.

The first incident was on 14 July 2024, when a female reported an alleged sexual assault. The victim was given help and support whilst awaiting the arrival of police. Staff began reviewing CCTV and on arrival of police they were provided with direction of travel and a description of clothing worn by the suspect. This led to the early identification and arrest of the suspect.

The second incident was on 15 September 2024, when concerns were raised that a potential drink spiking had occurred on the premises. Staff separated a male and female customer linked to the incident. The male was kept under observation whilst the female was taken to a place of safety and crucially, they secured the drink thought to have been tampered with.

The handling of the incident allowed police to detain the male and carry out a search under the Misuse of Drugs Act, review the CCTV and seize the drink for testing. Thankfully the police were able to clearly identify that no offence had taken place. It has also been noted that the venues staff had recently passed an Ask for Angela ‘test purchase’ with flying colours when their response processes were put to the test.

Employee Ownership Trusts – Is It An Option To Help You Exit Your Business?

By Kevin Paget is a partner at Mercer & Hole (www.mercerhole.co.uk)

For many business owners, deciding how to exit a successful business means years of careful planning, to ensure the business is in the best shape so the highest price can be obtained, and a smooth and stress-free exit is achieved. Many will also want to exit in a highly tax efficient way and they may also want to reward the loyalty of employees who have helped them achieve success. Increasingly popular is the use of an Employee Ownership Trust (EOT) to help achieve this type of succession.

An EOT is a trust which is set up for the benefit of the employees or office holders of a company or group of companies. Since the introduction of the legislation in 2014, there are potentially significant tax breaks (0% capital gains tax) for owners of private company shares transferring a controlling shareholding into such a trust.

In addition, the EOT can make tax free bonus payments of up to £3,600 to qualifying employees. It is generally thought that these arrangements, whereby trustees own company shares and exercise control of the company for the benefit of all the employees, is motivational and engaging for employees and encourage them to stay with the business.

The trust will appoint several trustees whose role is to represent the interests of the employees but they are not responsible for the day to day running of the company. They will oversee the management and leadership of the business, and they can step in if management are not acting in the best interests of all employees.

To set an EOT the business will be valued for the purposes of this transaction and the EOT borrows the money from the sellers or use third party funding and these lenders will take a charge over the business assets. The majority of shares (over 51%) will be transferred into the trust. The EOT loan is repaid over time using post-tax profits made by the business. It is common for an EOT to issue shares of the business to key personnel and employees, but the EOT must remain in ownership of the majority of the shares.

Whilst not subject to widespread use, Employee Ownership Trusts (EOTs) have been the subject of an industry wide consultation because of perceived abuses and many of the considered changes outlined below are likely to be adopted. Another recent change is that where previously anyone considering the use of such a

structure would apply for HMRC advance clearance, the ability to do this ceased as of 31 October 2024. The following changes to the current rules have been proposed and as the draft legislation is debated and edited through to a final version, some finer detail may become apparent.

• Restriction of former owners, or persons connected with former owners, from retaining control of companies post-sale to an EOT by virtue of control (direct or indirect) of the EOT

• Requirement that the trustees of an EOT must be UK resident and not offshore at the time of disposal to the EOT

• Confirmation in legislation that contributions made by a company to an EOT to repay the former owners for their shares will not be charged to income tax as a distribution – a clarification of a technical ambiguity rather than a change in rules.

• An easing of the EOT income tax-free bonus provisions to allow bonuses to be awarded to employees without directors being included

• Extension of the period of time within which the relief can be withdrawn from the former owner if the EOT conditions are breached post-disposal, to the end of the fourth tax year following the tax year of disposal – this was previously one or two years depending on the broken rule in point

• Requirement that the trustees must take reasonable steps to ensure that the consideration paid to acquire the company shares does not exceed market value (an interesting point as trustees by their very nature are required to ensure they do so)

• Requirement that individuals provide within their claim for Capital Gains Tax (CGT) relief information on the sale proceeds and the number of employees of the company at the time of disposal

• Confirmation in legislation that the restrictions on connected persons benefiting from an EOT must apply for the lifetime of the trust

• Only allowing the Inheritance Tax (IHT) exemption for EOTs where the shares have been held for two years prior to settlement into the EOT

• Requirement that no more than 25% of employees who are able to receive income payments from an EOT should be connected to the participators of the company.

There is much to consider if a business owner is considering a sale via an EOT, and it isn’t suitable for a business with cash flow issues or which is in distress. With these proposed changes it is essential to take professional advice to see how your plans may be affected in the future.

Greene King Pub Partners Reaches Landmark 10 Nest Pubs

Greene King Pub Partners, the leased, tenanted and franchise business unit of Greene King, has opened its tenth Nest Pub – The King & Queen in Warrington, Cheshire.

Having opened its first Nest Pub in March 2024, Greene King has reached 10 Nest Pubs in under a year and has plans to continue its investment in its franchise business as it looks to continue the rollout of Nest Pubs and its other franchise brand, Hive Pubs.

Nest Pubs is the second pub franchise concept from Greene King Pub Partners, following the success of Hive Pubs, which launched in 2021 and now operates in 59 sites.

Nest Pubs are wet-led pubs located on bustling high streets and within communities, offering great value, an excellent experience, and regular sports and entertainment.

The King & Queen in Warrington has undergone a £340,000 transformation, both inside and out, to become a Nest Pub.

The pub will be operated by franchisee Michaela Goodier who has worked in pubs all her life.

Nest Pubs are designed for those with hospitality management experience who want to run their own

The AVLA Licence – A Legal Requirement

Television remains an essential service in every hotel, despite the rise of streaming platforms. It allows hoteliers to enhance guest experience and provide entertainment options of globally admired quality. This has a direct influence on the image and appreciation of the establishment.

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

business with enhanced support.

Franchisees can start their own Nest Pub for just £3,000 ingoing cost and receive a full suite of support from Greene King to run their business including marketing support, operational support through their BDM and other expertise and insight from Greene King.

Franchisees earn a percentage of the net weekly turnover of their pub, along with quarterly business profit percentages and annual bonuses.

Dan Robinson, Managing Director of Greene King Pub Partners, commented:

“We’re delighted to have opened our tenth Nest Pub, less than a year after we launched this new franchise concept.

“As a wet-led pub concept with a simple but quality food offer, Nest Pubs is proving popular with franchise operators and customers alike. Alongside supporting our core leased & tenanted partners, we’ll continue to grow our franchise business through Nest Pubs and Hive Pubs this year. Watch this space for more openings”

Michaela Goodier, franchisee of The King & Queen, added: “I am thrilled to step up and run my own pub business as a Nest Pubs franchisee. The franchise agreement and Nest Pubs concept provide me with a ready-to-trade pub business and full support from Greene King.”

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

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

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

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

Wine Up And Spirits Down In Flat Fortnight For Drinks Sales

On Premise drinks sales have started February just behind the levels of 2024, CGA by NIQ’s Daily Drinks Tracker shows.

After Storm Éowyn caused a 5% dip in drinks sales in mid-January, pubs and bars ended the month in better shape as some consumers returned after paydays. Trading amongst drinks categories was exactly level year-on-year in the seven days to 1 February, and picked up at the weekend with growth of 2% on both Friday and Saturday (31 January and 1 February). This coincided with the start of the Six Nations rugby tournament and some big football matches—a reminder of how much the On Premise benefits from major sporting occasions.

However, drinks sales slipped by 2% in the following week to 8 February, as cold weather kept some consumers at home. Weekend sales were particularly affected, falling by 5% and 8% on Friday and Saturday (7 and 8 February).

There were contrasting performances for major drinks categories across the fortnight. Wine sales rose by an inflation-beating 5% and 4% in the weeks to 1 and 8 February—a welcome sign that the category is in line for a revival after a challenging few years. Beer

sales were up by 1% in both weeks, while soft drinks rose 2% and 1%—possibly the result of consumers’ moves away from alcohol at the start of the year.

However, it was another weak fortnight for the spirits category, with sales down by 7% and 14% over the two weeks. This follows double-digit declines in the first half of January, highlighting the importance of understanding current trends in the On Trade to identify areas where spirits can play a role.

Nevertheless, CGA by NIQ analysis shows there is still scope for growth for spirits brands and venues— especially by focusing on cocktails, adapting to consumers’ flavour preferences and targeting earlier dayparts.

Rachel Weller, CGA by NIQ’s commercial lead, UK & Ireland, said: “Real-terms sales growth has been elusive in the opening weeks of 2025, with Dry January, bad weather and hesitant consumer confidence all conspiring against suppliers and operators. However, we can be optimistic about a Valentine’s Day boost and trends in the wine category are particularly encouraging. For brands and venues that can understand consumers’ needs and adapt nimbly to trends, the long-term sales outlook remains good.”

The PCA’s Annual Tied Tenant Survey 2025 Reaches The Halfway Point

The PCA’s Annual Tied Tenant Survey 2025 has now reached the halfway point with 50% of the target of 1200 tied tenants already interviewed.

The independent research company, Ipsos, has engaged with tied tenants from the six pub companies operating within the Pubs Code (Admiral, Greene King, Marston’s, Punch, Star and Stonegate).

Fiona Dickie, Pubs Code Adjudicator, said: “The survey allows us to understand the views and opin-

ions of tied tenants on important topics, such as their relationship with their pub company and their understanding of their Pubs Code rights.

“Gathering these insights from tied tenants is important as it allows for comparisons between the pub companies and helps to inform the work we carry out in the coming year.

“I would like to encourage any tied tenant who has the opportunity to participate, to do so. If you get a call from Ipsos, please take part as your voice can make a real difference.”

The survey is expected to remain open until approximately mid-March.

The final results are expected to be published in early summer.

Last year’s survey results can be found on the PCA’s website, https://www.gov.uk/government/publications/pca-annual-tied-tenant-survey-2024-resultspublished

Maximising the Live Sports Boom: Creating an Unmissable Pub Experience

Kiran Chavda, who is a multi-site operator in the Midlands, shares the benefits of the 6 Nations in pubs with CLH NEWS.

Kiran, his wife Harbinder and his brother Jessel, started off in hospitality in cafes in Birmingham before their first pub, The Witton Arms, now a huge Aston Villa supporters pub next to Villa Park.

They have grown that and realised that there was a market for good quality drinks and food, with sports as a background to what they do. They acquired a formerly loosely associated sports bar in Tamworth and converted it into a more polished product in Pitchers Bar in 2024 whilst also taking on the stewardship of a Birmingham “icon” in the shape of The Lord Clifden in the same year. After a thorough refurbishment and restoration back to a “real pub”, live sport and entertainment is something that they see as vital in attracting and retaining customers in a competitive market.

The Six Nations has once again proven itself as a golden opportunity for pubs, driving footfall and increasing spend. At both The Lord Clifden and Pitcher’s Bar in Tamworth, we've seen first-hand how live sports transform the atmosphere, keeping customers engaged and encouraging longer dwell times. However, to maintain this momentum beyond the final whistle, operators like us must think beyond simply showing the game.

1. ELEVATING THE ATMOSPHERE

Fundraising

A well-curated matchday experience can make all the difference. We focus on immersive elements like themed décor in Tamworth which ties in with our sports bar brand and special pre-match build-ups to create an electric atmosphere with a specially selected playlist. This keeps customers invested, even when the game isn’t on.

2. EXCLUSIVE FOOD & DRINK OFFERS

Sports fans love a good deal. We create tailored matchday menus— think limited-edition sharing platters, Guinness promotions, and “pint & pie” tie ins, even subtle messaging in our social media advertising that shows what we have on offer such as “6 pints for the 6 Nations”—that not only encourage spend but also reinforce the communal spirit of matchday.

3. INTERACTIVE EXPERIENCES

Encouraging customer participation keeps them engaged for longer. From competitions to interactive sports in-house such as darts and pool, we make sure the excitement extends beyond 80 minutes of rugby.

4. POST-MATCH ENTERTAINMENT

Why let the atmosphere die when the game ends? Across both sites, we keep the night going with live DJs and after-match music, giving customers a reason to stay for “one more” long after the final whistle.

5. COMFORT & VIEWING EXPERIENCE

A key part of our success is ensuring ample, comfortable seating, highquality screens, and outdoor viewing areas, so every customer has a premium experience. Comfort leads to longer stays and repeat visits. By investing in the full experience, rather than just screening sports, we’ve found that customers stay longer, spend more, and return time and again. Live sport is a great hook, but the experience we build around it is what keeps them coming back.

For Debut Hospitality Rides Exceeds £210k As Cyclists Step Up Training

Hospitality industry leaders are celebrating as the fundraising total for the first cycle challenge under the Hospitality Rides brand hits £210k, just three months before riders set off on the epic 400km sponsored journey across Taiwan.

Hospitality Rides is an annual sponsored bike ride. This international event, rebranded from Pedalling For Pubs in 2024, is dedicated to raising vital funds for leading hospitality charities the LTC (Licensed Trade Charity) and Only A Pavement Away.

Fundraising has ramped up over the last few months with many key industry events supporting the ride such as the UKH Christmas Lunch and recent RMI Awards, which raised a combined total of over £45k for the charities. While riders have supported the fundraising initiative with innovative charity initiatives from cricket dinners to study tours in San Sebastian.

Hospitality Rides will be led by Katy Moses, ride founder, and Managing Director of leading research consultancy KAM. She will be joined by 29 industry professionals, setting out to cycle almost the entire length of Taiwan covering Hsinchu, Taipei, Keelung and Jiaoxi between 14–20 May.

The 2025 challenge follows last year’s mammoth cycle across Kenya, which raised £320k for the LTC and Only A Pavement Away. The funds enable both charities to carry out vital work providing support, assistance and opportunities to individuals in need of support within the hospitality industry, including those facing poverty and homelessness.

Alongside KAM, supporting partners and sponsors include Avani Solutions, Britvic, DOJO, Fleet Street,

Lucky Saint, and Punch Pubs.

Hospitality Rides founder Katy Moses, of KAM research agency said: “We’re hugely excited to kick off the first year under the Hospitality Rides brand, and initial fundraising really hasn’t let us down! We would like to thank everyone who has already contributed to this year’s campaign, helping two fantastic charities support those in our sector who need it most. Taiwan is shaping up to be one of our most challenging routes yet, so if you haven’t backed one of the riders, please do, they’re going to need all the motivation and support they can get!”

Chris Welham, CEO at the Licensed Trade Charity added: “We’re thrilled to be part of Hospitality Rides once again, and so grateful to everyone who has donated so far. The licensed hospitality sector continues to face significant challenges this year, and campaigns like this not only raise vital funds but also awareness, ensuring that more people within the industry know that the LTC is here to help, providing everything from practical and emotional support via our helpline to financial grants for those in need of a helping hand. Thank you to everyone who makes Hospitality Rides possible, and best of luck to the riders taking on Taiwan.”

Greg Mangham, founder and CEO of Only A Pavement Away said: “As this year’s riders gear up for their epic journey across Taiwan, I want to extend my heartfelt thanks to everyone involved – the organisers, partners, and of course, the riders and sponsors. The funds we receive from this campaign make such a huge difference, allowing us to continue giving those wanting to rebuild their lives through employment a rewarding career in hospitality.”

CLEAN Announces New State-of-the-Art Laundry Facility at Fairham Business Park, Nottingham

CLEAN, a leading provider of laundry services, is excited to announce the development of a new state-of-the-art laundry facility at Fairham Business Park in Nottingham. This project, undertaken in partnership with Clowes Developments and its delivery partners, marks a significant milestone in CLEAN's commitment to innovation and excellence in the laundry industry.

"This collaboration has truly embodied the spirit of partnership, advancing through the design and planning stages with remarkable speed and efficiency," said John Newland, Director of Operations – Hotel Linen at CLEAN. "We eagerly anticipate the completion of this project, which will feature our most advanced laundry facility to date. This cutting-edge facility combines over a century of expertise with the latest technological innovations."

The new state-of-the-art facility will replace CLEAN's current site in the Radford area of Nottingham. This transformative move will not only significantly enhance the company’s capacity but also empower CLEAN to provide exceptional support to the rapidly growing hospitality sector in the region. The company takes pride in providing high-quality, crisp linens and plush towels to enhance the guest experience at hotels throughout the UK. Hotel guests will enjoy

a new benchmark for excellence in hospitality. After an extensive search, the Fairham site was selected for its top-tier facilities, abundant utilities, and excellent transport links. These attributes will enable CLEAN to continue to provide exceptional customer service for many years.

The new facility is designed to meet the highest efficiency and sustainability standards, incorporating the latest automation and laundry technology advancements. It will significantly enhance CLEAN's capability to serve its growing customer base and ensure the delivery of high-quality, reliable laundry services.

"We are confident that this new development will set a new benchmark in the industry and reinforce our position as a leader in the laundry sector," added Newland. "We look forward to welcoming our customers to this new facility and continuing to exceed their expectations."

The development of a state-of-the-art facility at Fairham Business Park marks a significant advancement for CLEAN as it continues to invest in innovation, efficiency, sustainability, and the local economy. The company is excited about the future and looks forward to providing further updates on this transformative project as it develops.

Greater Manchester Mayor Calls for Mandatory Tourist Levy

Greater Manchester’s mayor, Andy Burnham, has called for the introduction of a compulsory tourist levy for visitors staying in the city’s hotels, replacing the current voluntary system.

At present, guests at city centre hotels are encouraged to pay the £1-per-night ‘City Visitor Charge,’ which funds the Accommodation Business Improvement District (ABID).

The initiative supports promotional activities for Manchester as a destination, contributes to street cleaning around hotels, and provides training for accommodation staff in security and counter-terrorism measures. In its first year, the scheme raised approximately £2.8 million.

Speaking on BBC Radio Manchester, Burnham said he believes the voluntary charge should be replaced with a statutory levy that would apply solely to visitors rather than local residents staying in hotels within the city region.

“I want a scheme that is mainly about visitors to Greater Manchester,” he stated. “People here already pay council tax, and they don’t generally stay in hotels. I know it happens, but largely it’s about those coming into the city.”

The mayor pointed to recent developments in other UK cities, highlighting that Edinburgh has already committed to a 5% visitor levy, set to take effect from July 2026, with the potential to generate £50 million annually. Glasgow has also voted in favour of a similar scheme, while Wales is considering its own version.

Burnham argued that a visitor levy would bring Greater Manchester in line with many European destinations where British travellers already pay tourist taxes. “At a time when public funding is under pressure, it seems fair to introduce a charge similar to what British tourists pay in France, Germany, and Italy.”

Supporters of the initiative highlight the benefits already seen under the existing voluntary scheme. Kumar Mishra, general manager of The Edwardian hotel, explained that the revenue raised has helped Manchester

Andy Burnham - Photo Credit - World Economic Forum via Flickr, https__www.flickr.com_photos_worldeconomicforum_29843225057 FOR ALL THE LATEST

secure large-scale conferences and events, alongside boosting security and cleanliness efforts. Notably, ABID has reported no complaints from guests about the current charge.

The proposal will now be presented to the government as Greater Manchester seeks to join the growing number of UK regions adopting visitor levies to support local infrastructure and services.

Kate Nicholls, Chief Executive of UKHospitality, said: “It’s really disappointing that the Mayor of Greater Manchester doesn’t seem to appreciate the damage a mandatory tourist tax would have on the city as a destination, which modelling shows would reduce visitor numbers and spending.

“It’s frustrating to see the oft-used comparison to other major tourist destinations charging visitors a tax used yet again, without recognition that those cities have a significantly lower rate of VAT –often half the 20% charged in the UK.

“Our visitors are already taxed considerably more compared to other countries in Europe – we shouldn’t be adding to that burden.

“The Mayor recognises the contribution residents make to public funding through council tax, but he overlooks the £94 million hospitality businesses in Greater Manchester generate in revenue for local services. On top of this, there is a hotel-led scheme that funds a number of areas including street cleanliness and promoting Manchester as a destination.

“Everyone can appreciate the challenging financial situation many local authorities find themselves in, but a tourist tax to top up day-to-day council spending is not the answer. It would do further harm to our tourism competitiveness, hit consumers in the pocket and place further burdens on business.

“I’m pleased that the Government has been clear that it has no plans to introduce a tourist tax and we will be holding them to that commitment.”

Tenants – What Are Your Rights If Your Landlord Forfeits Your Lease?

By Isabella Mason, Solicitor at Taylor Walton Solicitors

If your landlord forfeits your lease you need to seek urgent advice to explore whether the landlord had the right to forfeit. If it did, you may be able to remedy the situation and be allowed back into the premises. If it did not have the right to forfeit, you will be allowed to return, and you may have a claim for damages.

Most commercial leases have an express forfeiture clause which applies if the tenant has breached the express obligations (covenants) in the lease.

If there is no clause in the lease, the landlord does not have a right to forfeit.

Commonly landlords will forfeit for non-payment of rent. For this type

of breach, a landlord can proceed immediately with either forfeiture by peaceable re-entry or applying to Court to forfeit the lease and obtain an order for possession.

In the case of breaches other than non-payment of rent, there is a statutory process landlords must follow before they can forfeit. This involves the landlord serving a Section 146 Notice on the tenant giving them a reasonable period of time to remedy the breach, failing which the landlord can proceed to apply to Court for possession.

If permitted by the lease, a landlord can forfeit by peaceable re-entry for non-payment of rent only. This method involves a landlord or certified agent physically re-entering the premises and changing the locks.

Landlords may also apply to Court to forfeit a lease. The service of proceedings on the tenant demonstrates the landlord’s intention to forfeit the lease. However, the lease terminates only once the Court makes the order for possession. If a landlord has a Court Order to forfeit, it is rare that forfeiture could be deemed unlawful.

A landlord cannot enforce a breach of the tenant’s obligations committed after service of the proceedings, meaning a landlord is precluded from bringing further claims against the tenant.

Following forfeiture, the tenant’s possessions usually remain in the premises. A landlord becomes an ’involuntary bailee’ which means that they are responsible for ensuring there is no damage to tenant possessions.

The landlord is required to give tenants an opportunity to collect their possessions, failing which the landlord may proceed to sell the possessions.

The landlord is required to account to the tenant for the sale pro-

ceeds, less any costs of sale.

Tenants should know that even if forfeiture is lawful, they have a right to apply to Court for relief from forfeiture, the effect of which is for the lease to be reinstated by the Court. Relief can only be granted by the Court.

Where forfeiture was carried out by peaceable re-entry, the tenant has 6 months from the date of peaceable re-entry to apply to Court for relief.

Tenants can also apply for relief by way of a counterclaim to a claim for possession by a landlord.

In most cases of relief from forfeiture where the breach is non-payment of rent, the Court will grant relief if the arrears, the landlord’s costs of forfeiting and any interest accruing on the arrears are paid. Accordingly, if the tenant is able to show they are ready, willing and able to pay those costs, a Court is likely to grant relief.

A landlord is at risk of a damages claim if it unlawfully carries out forfeiture by peaceable re-entry. This may arise if the landlord does not have a right to forfeit, or if they have waived their right to forfeit.

As a tenant, if your landlord forfeits by peaceable re-entry, this could have negative consequences for your business, as you will not physically or legally be able to run your business from the premises. Such disruption may affect staff, reputation and your profits.

Even if a landlord has a right to forfeit, some comfort for tenants is that a landlord may waive this right by actions or communications which acknowledge the lease as continuing. This may include your landlord chasing you for rent, sending invoices, or even discussing your obligations in the lease with you.

Heineken UK Tops Supplier List In Largest Survey Of UK Pubs

HEINEKEN UK has secured the number one spot among UK drinks suppliers to the UK OnTrade according to 2024’s Advantage Report Voice of the Customer.

HEINEKEN UK achieved the highest score of 65, significantly outperforming its competitors, with a score of 19 marking the average for the 26 participating suppliers.

Respondents in the 2024 Advantage Report Voice of the Customer program included leading national pub groups such as Stonegate, Greene King, Fuller Smith & Turner and Admiral Taverns.

According to its ratings, HUK demonstrated impressive market leadership amongst a highly competitive group of 26 major beer, wine, spirit and soft drink suppliers.

Will Rice, HEINEKEN UK, On Trade Director said, “It is incredibly rewarding to receive such positive feedback from our customers. We have invested significant time and energy to understand the needs of pub operators, both large and small, and how we can better support them, so being recognised in this way is

a massive testament to our efforts.

And Bars

This is a hugely tough time for the sector, so although we’re delighted with the results of this year’s Advantage Report, we will utilise this insight to further support UK pubs, bars and restaurants to grow their businesses in 2025 and beyond.”

Andrew Johnston, Managing Director for Advantage Group UK and Ireland, said, “Our 2024 Advantage Report Voice of the Customer programme for OnTrade again saw over 100 on-trade customers take the opportunity to provide feedback on their suppliers’ engagement with their businesses. Congratulations to Heineken for being rated by their customers as the best supplier to do business with! Our OnTrade programme is one of our most competitive channels, so for Heineken to achieve best-in-class is a credit to Heineken’s breadth of business capability across their go-to-market proposition.”

Advantage Report gives clients a benchmarked view of performance as rated by their business partners, providing them with valuable data regarding their business relationships’ strengths, weaknesses and opportunities.

NTIA Supports ‘Ronan’s Law’ To Enforce Crackdown On Online Knife

Sales, Enhancing Protections For Young People And Workers

Today the Home Office has announced a comprehensive strategy to combat knife crime under the Crime and Policing Bill in spring. This initiative includes several key measures: retailers will now be mandated to report bulk or suspicious purchases of knives to the police, aiming to curb illegal resales on social media.

This initiative responds to Commander Clayman’s review, which emphasises the need for a national approach to address illegal knife sales, leading to the establishment of Operation Athos.

Statement from Michael Kill, CEO of the Night Time Industries Association: “Every day, young lives are tragically lost to violent knife crime, and we are constantly reminded of the toll this senseless violence takes on our communities. The work being done by Home Office and victims families to implement ‘Ronan’s Law’ marks a significant turning point in our collective efforts to clamp down on the sale of knives and protect our youth from these deadly weapons. This is a crucial step towards reducing violence, but we must not lose sight of the fact that we also need more police presence on our streets to ensure that these measures are fully enforced and that our communities are safe.

At the Night Time Industries Association, we know all too well how important these changes are for the safety of our staff, security teams, and patrons, particularly those working in the night-time economy. Our security staff, often on the front lines, are vulnerable to harm from senseless acts of violence, including knife crime. These new measures provide an essential safeguard, not only protecting our young people but also those who work tirelessly to ensure safety and security during the night.

‘Ronan’s Law’ is a testament to the resilience and determination of families like the Kanda family, has sparked real change. As we work together to protect our communities, it’s crucial that we continue to strengthen the laws governing the sale of knives, while ensuring that no one—whether they are a young person or a member of security —has to live in fear of senseless violence.

The Home Office’s commitment to addressing these issues is a positive step, but there is still much more to be done. We remain committed to working alongside all partners to keep our streets, our staff and our communities safe.”

UK Hospitality Sees Encouraging Signs Of Recovery Amid Changing Consumer Trends

The latest Oxford Market Watch Snapshot reveals a shifting landscape in UK hospitality, with some sectors showing resilience and even growth, despite challenges in trading conditions.

The standout story of early 2025 is the continued rise of stout, which has seen a remarkable 16.4% increase in sales, defying market trends as core lager (-7.1%) and craft beer (-10.3%) struggle. At the same time, consumer engagement remains strong, with footfall levels holding steady and dwell time increasing by 2.3%, reflecting a growing preference for longer, more immersive hospitality experiences. Consumer spending also continues to rise, with credit card transactions up 2.6% in pubs, bars, clubs, and restaurants, according to Barclays data. Meanwhile, Oxford’s own Market Watch reports a 4.3% rise in average spend per head on drinks and a 3.1% increase on food, reinforcing the ongoing movement towards premiumisation. Despite positive consumer engagement, the sector continues to face structural challenges. Compared to this time last year, 1,200 fewer outlets are trading, equating to 3.3 closures per day. However, there is cause for optimism, as 330 new venues have already opened in 2025, indicating a potential turnaround in trading conditions.

Another key trend is the 1.7% reduction in opening hours, reflecting both cost-saving measures and seasonal shifts in demand. As businesses adapt to changing consumer habits, strategic operational decisions will be crucial in maintaining profitability.

Draught beer sales continue to decline, with a sharp -5.9% drop in the last four weeks, driven largely by falls in Core Lager (-7.1%) and World 4% Lager (-4.3%). However, World Lager bucked the trend with a 7.2% bucked the trend with an increase, while stout continues to surge, becoming a firm favourite among younger demographics, particularly Gen Z and female consumers.

Despite market fluctuations, there are reasons to be optimistic about the future of UK hospitality. Alison Jordan, CEO of The Oxford Partnership, commented: “While the industry continues to navigate challenges, there are clear indicators of resilience and growth. Consumers remain eager to socialise, with longer visits and increased spending reinforcing hospitality’s role as a key pillar of British culture. The rise of stout, the premiumisation trend, and the steady flow of new venues opening suggest an evolving market full of opportunities. If operators continue to adapt and innovate, 2025 could be a year of renewed strength for the sector.”

Christmas Gift For Hospitality Sector As Insolvencies Drop

This week’s company insolvency statistics show accommodation and food services insolvencies were down 7% year-on-year from 3,737 in 2023 to 3,464 in 2024. Insolvencies in the sector saw an even bigger drop month-onmonth, down 31% from 327 in November 2024 to 224 in December 2024, and fell 29% when compared to the same month in the previous year (315).

Saxon Moseley, partner and head of leisure and hospitality at leading audit, tax and consulting firm RSM UK, said: “Food and accommodation insolvencies in December fell to their lowest level in over two years, providing a welcome Christmas gift for the sector. For some operators, December would have been the last roll of the dice to take advantage of the festive trade and build up a war chest of reserves.

“However, there’s caution ahead, as operators try to juggle fragile consumer confidence, plus a deluge of upcoming tax and regulatory changes which are set to see operating costs surge. Struggling businesses may have been able to limp through the busiest month of the year in December but with cost increases on the horizon, some may be weighing up their options.

“With real wages now growing at 2.5% – the fastest rate in four years –this should eventually feed through to higher household consumption and provide a boost to the hospitality industry. Businesses that can hold on and weather the storm of National Insurance rises will reap the benefits of an uptick in consumer spending which is expected to come later this year.”

Industry Leaders Named Official Ambassadors of The Cleaning Show 2025

The Cleaning Show, the UK's leading event for the cleaning and hygiene sector, has announced the appointment of four influential Ambassadors to help further promote the event in 2025. These individuals will play a key role in raising awareness and driving engagement for the highly anticipated event, taking place from 18-20 March 2025 at London's ExCeL.

The 2025 Ambassadors are Joanne Gilliard, CEO at Jangro; Merci Marosi, Co-Founder of Bubble Duck Marketing; David Cousins, Divisional Managing

Director at Bunzl Cleaning & Care; and Yvonne Taylor, Head of Cleaning and Support Services at Compass One.

The Ambassadors, selected for their sector knowledge and experience, will lend their expertise to the show, focusing on its key themes: innovation, sustainability and attracting new talent to the industry. They will also work to broaden the show's reach and appeal to a diverse range of professionals across different areas of the industry.

Gordon Ramsay Set to Take Over Iconic Le Gavroche Site in Mayfair

Gordon Ramsay’s restaurant group is reportedly in the process of acquiring the iconic Le Gavroche site in Mayfair, a year after the legendary restaurant closed its doors. Industry insiders suggest that Matt Abé, former chef patron at Restaurant Gordon Ramsay, could helm the kitchen, adding further intrigue to the development.

The Westminster Council website reveals that Union Street Cafe, a more casual dining concept within the Ramsay empire, has successfully applied for a premises licence transfer at the Upper Brook Street location. Silvano Giraldin, a renowned front-of-house operator who managed Le Gavroche’s dining room for over three decades, is named as the premises supervisor on the application. Le Gavroche, a cornerstone of London’s fine dining scene, closed in January 2024 after 56 years of operation. Chef patron Michel Roux Jr cited a desire to step away from the pressures of running a Michelin-starred restaurant, opting instead to focus on family and other business ventures.

Originally opened in 1967 by Albert and Michel Roux Sr, the restaurant moved to its Upper Brook Street location in 1981. Michel Roux Jr took over in

1991, maintaining its esteemed reputation until its closure last year. At the time, Roux Jr spoke of seeking a better work-life balance, marking the end of an era for one of London’s most celebrated dining destinations.

If the deal goes ahead, this will mark Gordon Ramsay Restaurants’ first standalone opening since the re-launch of Petrus in 2010. The group has been on a roll in 2024, with a series of high-profile openings at 22 Bishopsgate in the City of London. These include Lucky Cat, Restaurant Gordon Ramsay High on the 60th floor, and an upcoming Bread Street Kitchen site.

Ramsay’s most recent ventures also include a chef’s table spin-off of his threeMichelin-starred flagship, Restaurant Gordon Ramsay in Chelsea, further cementing his influence on London’s dining scene.

While details remain under wraps, the potential takeover has sparked excitement among food enthusiasts and industry professionals alike.

The combination of Matt Abé’s culinary expertise and Silvano Giraldin’s frontof-house prowess suggests a venture that could honour Le Gavroche’s legacy while introducing a fresh chapter for the iconic location.

70 Female Chefs Unite to Call for an End to Sexism in Hospitality

A group of 70 female chefs has issued an open letter addressing the pervasive issue of sexism in the hospitality industry. The letter, titled To All Those Who Benefit from the Joys of Dining Out, calls for an end to discriminatory practices and highlights the challenges women face in professional kitchens.

The initiative, spearheaded by renowned chefs Dara Klein, Sally Abé, and Poppy O’Toole, was prompted by recent comments from chef and restaurateur Jason Atherton, who stated in an interview that he had not witnessed sexism in the industry.

The letter challenges this perspective, shedding light on the systemic barriers women encounter, from inappropriate behaviour to unequal opportunities for career advancement.

A CALL FOR CHANGE

The letter, first published in The Telegraph, states: “Sexism has been and remains a pervasive issue in our industry. From inappropriate comments and behaviours to unequal opportunities for advancement, these experiences hinder not only individual careers but the growth and innovation of our industry as a whole.”

The chefs also called for an end to gendered awards, arguing that such categories perpetuate inequality by segregating achievements based on gender rather than merit.

Atherton, a Sheffield-born restaurateur with a global empire, initially claimed his comments were “taken out of context” and expressed frustration at what he described as “too much focus” on the issue of sexism in professional kitchens.

However, his remarks sparked widespread criticism on social media and beyond, with many industry professionals and diners voicing their support for the female chefs’ campaign.

In a follow-up statement on Instagram, Atherton clarified his position, stating that he does not condone sexism and highlighting that many senior roles within his restaurant group are held by women. He also penned an exclusive piece for The Standard to further address the controversy.

The open letter represents a significant moment for the hospitality industry, as it brings together a diverse group of female chefs to demand meaningful change.

By sharing their experiences and calling for action, the signatories hope to create a more inclusive and equitable environment for all professionals in the sector.

THE LETTER CONCLUDES WITH A POWERFUL MESSAGE:

“We invite everyone who enjoys the joys of dining out to stand with us in calling for an end to sexism in hospitality. Together, we can build an industry that values talent, creativity, and hard work—regardless of gender.”

The letter in full: ‘We implore you to help us to create a brighter, more inclusive future’

To all those who benefit from the joys of dining out,

We are a group of 70 female chefs and hospitality workers, and we need you to know that we are tired. Exhausted by an industry so systematically flawed that we struggle to see ourselves within it.

This week, we find ourselves outraged by Jason Atherton’s interview in The Times in which he appears to deny ever having witnessed sexism within his kitchens — a statement which we know, with absolute certainty, is not true. This, on top of last week’s pitiful representation of women at the UK’s Michelin awards, means that we can no longer sit in silence.

We write to you with a sense of urgency, hope, and determination in a bid to change the narrative which denies our experiences and talents. Our kitchens, dining rooms, and bars are the beating hearts of an industry that brings joy, comfort, and connection to countless lives. Yet, within these spaces, we face issues that must be addressed to create a more inclusive, equitable and positive work environment for all.

Sexism has been and remains a pervasive issue in our industry, shaping the culture of our kitchens in ways that diminish the potential and contributions of

countless talented women. From inappropriate comments and behaviours to unequal opportunities for advancement, these experiences hinder not only individual careers, but the growth and innovation of our industry as a whole.

Diversity is not just a goal; it is a source of strength, creativity, and resilience

The lack of diversity celebrated within prestigious awards bodies such as Michelin and 50 Best is a reflection of broader systemic issues of privilege and racism. Over the past four years, only two women have been awarded Michelin stars. This is by no means representative of the female talent within the industry. We must confront these biases and work actively to create opportunities for chefs and hospitality workers from all backgrounds.

Diversity is not just a goal; it is a source of strength, creativity, and resilience. By embracing and celebrating diverse voices, we enrich our culinary landscape, allowing us to freely interact with our customers and friends without barriers. In our view, the only way to do this is by rectifying the lack of women and people of colour in leadership roles, who can understand, cultivate and support talent at all levels through mentorship, training programs, and equitable hiring practices.

Moreover, we continue to be frustrated by separate awards categories for women. This does not foster true equality. By placing women in another category, we perpetuate the notion that their achievements are different or lesser. True recognition must be based on merit alone, and we urge award committees to eliminate these separate categories and celebrate excellence in all its forms, without distinction based on gender.

We implore you to help us to create a brighter, more inclusive future for our industry, because respect, equality, and support must be the foundation of every kitchen

It’s no secret that our industry faces significant challenges, from economic pressures to changing consumer expectations. To weather these difficulties, we must future-proof our industry by creating inclusive and positive work environments, ensuring they have the tools and opportunities to thrive.

We acknowledge that positive changes are already happening, thanks to the efforts of some dedicated individuals and allies. We celebrate these achievements and recognise those who stand with us in advocating for equality and diversity.

However, today we call on our colleagues of all genders to challenge and dismantle the harmful practices we’re highlighting. We implore you to help us to create a brighter, more inclusive future for our industry, because respect, equality, and support must be the foundation of every kitchen.

In solidarity, The 70

ROBOT Kombucha Wins Global ‘Innovation Award’ in Probiotic Beverages at the 2025 Just Drinks Excellence Awards

ROBOT Kombucha has been awarded the Innovation Award in the Probiotic Beverages category at the 2025 Just Drinks Excellence Awards, a prestigious global recognition of outstanding achievements in the drinks industry. The award celebrates ROBOT’s pioneering approach to kombucha-based cola, which blends organic ingredients, probiotic benefits, and AI-driven development to challenge the dominance of traditional colas.

The Just Drinks Excellence Awards, powered by GlobalData’s business intelligence, honor the most significant achievements and innovations in the beverage industry, recognizing companies and individuals leading positive change.

A NEW ERA FOR COLA – HEALTH MEETS INNOVATION

“We are delighted to receive this important award,” said Pascal Du Bois, Development Director at Net Zero Foods, the company behind ROBOT Kombucha. “We’ve worked tirelessly to develop ROBOT Organic Honey Cola Kombucha, using only organic ingredients, including organic honey, which acts as a prebiotic. This means the sugar content is not only 100% natural but also supports gut health, bypassing digestion to feed the kombucha directly in the gut, where it’s needed most.”

ROBOT Kombucha’s award-winning formula solves one of the biggest problems in soft drinks today—refined sugar and artificial sweeteners.

Unlike traditional colas, ROBOT contains zero refined sugar and 90% less total sugar than mainstream brands, and yet retains a sweet character - thanks to it’s innovative SCOBY - (Symbiotic Culture Of Bacterial Yeast). It also avoids aspartame, a synthetic sweetener commonly found in diet drinks, replacing it with nutrient-rich organic honey that delivers a naturally sweet flavor with huge health benefits.

“Aspartame is really not a good ingredient, it fools the body into thinking it’s getting sugar when it’s not, Aspartame is an artificial sweetener composed of aspartic acid, phenylalanine, and methanol”.

While marketed as a low-calorie sugar alternative, it breaks down in the body into toxic byproducts, includ-

ing methanol, which converts to formaldehyde—a known carcinogen.

Studies have linked aspartame to neurological disorders, metabolic issues, and potential cancer risks, with concerns about its effects on brain function, gut microbiome health, and long-term toxicity.

Despite its widespread use in diet drinks and ‘sugar-free’ products, aspartame is a chemical additive that has no nutritional benefit and poses serious health risks.

People should avoid it entirely and opt for natural, gut-friendly alternatives like organic honey, which provides real nutrients without harmful side effects.

This recognition places ROBOT Kombucha at the forefront of the probiotic beverage revolution, cementing its reputation as “The World’s Healthiest Cola”—a title the company welcomes.

A SUSTAINABLE CHOICE FOR A HEALTHIER FUTURE

Beyond gut health, ROBOT Kombucha champions sustainability. “Organic honey isn’t produced in the UK due to pesticide use, so we source from organic farms in Europe, where sustainable practices protect bee populations and vital ecosystems,” Du Bois explained. “If we don’t reduce chemical pesticides in the uk, we’re heading for real problems. ROBOT is part of a movement towards a healthier, more sustainable future.”

BRINGING ROBOT TO THE PEOPLE – “ASK FOR IT BY NAME”

ROBOT Kombucha is set to launch in the coming weeks, and the company is calling on consumers to demand healthier choices. “Big cola brands dominate the market, but people deserve better options,” said Du Bois. “If you want a healthier cola, ask for ROBOT by name at your restaurant, farm shop, or organic deli.” Supporters are also encouraged to spread the word on social media using #IGotROBOT, sharing photos of their local stockists and of them drinking ROBOT Kombucha - to help bring this award-winning kombucha cola to more people.

NTIA Study Reveals Economic Struggles, Safety Concerns and Transport Barriers Stifling Nightlife

A new study conducted by Obsurvant on behalf of the Night Time Industries Association (NTIA) has revealed that young people in the UK are going out less than they did a year ago, and their reasons why. The research, based on a survey of 2,001 respondents aged 18-30, highlights financial constraints, safety concerns, and inadequate late-night transport as key barriers preventing nightlife participation.

• Key Findings from the NTIA 2025 Consumer Research:Declining Nightlife Engagement: 61% of respondents reported going out less frequently in the past year, with only 16% stating they go out more after 10pm.

• Financial Pressures: 68% of young people said the current economic climate has reduced their participation in night-time activities, and 53% reported spending less on going out compared to last year.

• Safety Concerns, Especially Among Women: Almost a third of respondents feel negative emotions when out at night (e.g. fear, anxiety, uneasiness or being unsafe) with women significantly more likely to report these concerns.

• Transport Barriers: Over half of women surveyed expressed concerns about travelling late at night. 69% of all respondents stated that better late-night transport options would encourage them to stay out later.

Lack of Confidence in the Government: Over half of respondents, particularly those who feel unsafe, expressed low confidence in the Government’s ability to address their concerns. Notably, 89% of those who feel unsafe, anxious, uneasy or fearful, do not have confidence in the government’s ability to address these issues.

Call for Action: Safety, Transport, and Increased Policing Needed

The study indicates a strong demand for improved night-time infrastructure.

KEY AREAS OF IMPROVEMENT HIGHLIGHTED BY RESPONDENTS INCLUDE:

• Enhanced street lighting and safer transport options (64% and 59% respectively).

• Extended public transport hours and more frequent services.

• Lower late-night travel costs and increased security presence.

• Increased policing on the streets at night to enhance public safety.

Commenting on the findings, Michael Kill, CEO of the Night Time Industries Association, said: “The results of this research confirm what we in the industry have been warning about for years—young people are being priced out of nightlife, and safety concerns are keeping them at home. The UK’s night-time economy is a vital cultural and economic force, yet we are seeing a generation disengage due to systemic issues that must be addressed. If we do not act now to improve safety and transport infrastructure, we risk further decline in the sector and the social and economic benefits it brings.”

Kill continued, “We call on policymakers to prioritise investment in safer streets, improved transport networks, increased policing at night, and financial support for venues to keep nightlife vibrant, accessible, and safe for all.”

Alex Morrison, Co-Founder of Obsurvant said: “Our research highlights the growing barriers young people face in accessing nightlife and the resulting impact on the industry. These economic and social challenges are more than just statistics—they reflect real anxieties and financial pressures that are fundamentally reshaping social habits and how people engage with nightlife.

The findings point to a clear need for action on a local and national scale to ensure nightlife remains safe, accessible, and economically viable for young people.”

Farnborough Community Pub Reopens Following Transformational £270,000 Refurbishment

The Hawley Arms, a traditional community pub in Farnborough, reopened on Friday 14th February following an enormous combined investment of £270,000 from Admiral Taverns and passionate licensee, Kerrie Whittingham. The investment has allowed Kerrie to breathe new life into the pub, enabling her to further establish it as a lively social hub at the heart of the local community.

Internally, the bar area of The Hawley Arms has been completely revamped, including brand new fixtures, fittings, furniture and flooring, to elevate the overall look and feel of the pub, as well as newly refreshed toilet facilities. As part of the investment, the kitchen has undergone a complete refurbishment allowing the licensee to offer a fantastic food menu of traditional.

Externally, The Hawley Arms features brand new lighting and signage to greet customers as well as a new wheelchair ramp at the entrance of the pub to ensure it is accessible to all. In addition, the pub hosts a spacious beer garden – seating up to 60 people – complete with a covered area, BBQ zone and outdoor television making it the perfect place to

socialise all year round.

Having worked in the hospitality industry for over 30-years, Kerrie brings a wealth of knowledge and experience to The Hawley Arms. She began her career in the UK by running multiple community pubs, before moving to Portugal in the 90’s where she ran vibrant bars for over a decade. When Kerrie returned to England, she moved to Farnborough –where she’s now been for 16-years – and soon took over The Ship, a nearby village pub, where she’s been at the helm for 11-years.

Kerrie Whittingham, Licensee of The Hawley Arms, commented: “I am thrilled to have taken over The Hawley Arms! This is a fantastic local pub with so much potential and I’m really looking forward to creating a vibrant hub for all to enjoy!”

David Stallard, Business Development Manager at Admiral Taverns, added: “I’d like to thank Kerrie for all her hard and support in bringing this refurbishment to life – the pub looks incredible! On behalf of myself and the everyone at Admiral Taverns, I’d like to wish Kerrie, and her incredible team who are coming with her from The Ship, every success for the future.”

Hawkstone is Your Next Best-Seller

Navigating NET-Zero: A Business’s Guide to Sustainability

Phrases such as ‘sustainable’, ‘net-zero’, ‘eco-friendly’ and ‘green’ are used everywhere, but what do they actually meanmean? To many consumers those words all mean the same and ultimately mean ‘good for the planet’. Consumers place trust in the claims made by businesses, so it’s important to get those green claims right to protect your reputation and avoid visits from regulators.

Whether it’s beer that claims to be made using renewable energy, or a restaurant using local sourced ingredients, it’s clear that green sells. Even in the restaurant sector 7 out of 10 Brits believe that restaurants should be more sustainable (source)(Source : Belu and Wateraid).

Younger consumers in particular care about the environment with 69% of Generation Z consumers willing to pay more for sustainable products (Source)(Source : Statista) . Even during a cost-of-living crisis that’s affected the hospitality industry, consumers are still looking for green ways to spend their money. As retail guru Mary Portas puts it 'Every £1 spent is a vote for how we want to live'

The Competition and Markets Authority, Trading Standards and the Advertising Standards Authority are coming down hard on businesses that are unable to back up their green claims . Help is available though.

The Chartered Trading Standards Institute has put together guidance on how to comply with environmental claim regulations, to help you get your green claims right.

Visit BusinessCompanion.co.uk to get free advice from trading standards experts.Businesscompanion.co.uk is a free government backed website, written by trading standards professionals, that helps you comply with consumer protection law, which includes green claims. This will help ensure

that your green claims around your food, drink, and even the way your business operates will be legal. On the site you’ll find handy guides and leaflets that will help you to get your green claims right.

A good question to ask yourself around green claims, is “how can I prove this”? Also put yourself into the mind of your customer. Would your customers understand what a ‘sustainable meal’ or what a ‘responsibly sourced’ product is? If your green claims are vague, misleading, or not adequately explained, then you might not be complying with the law.

Whether it’s beer that claims to be made using renewable energy, or a restaurant using local sourced ingredients, it’s clear that green sells. Even in the restaurant sector 7 out of 10 Brits believe that restaurants should be more sustainable (source).

Younger consumers in particular care about the environment with 69% of Generation Z consumers willing to pay more for sustainable products (Source) . Even during a cost-of-living crisis that’s affected the hospitality industry, consumers are still looking for green ways to spend their money. As retail guru Mary Portas put it 'Every £1 spent is a vote for how we want to live'

If you run a business that is making green claims about the products you sell, or the way your business operates it is important that you get your claims right. Getting green claims right from the beginning will save you

time and money, and protect your reputation. We have seen businesses of all size get this wrong, which has led to social media campaigns against these businesses, as well as potential fines from regulators and damage to reputations. However, help is at hand to help you get your green claims right.

Top tips to getting environmental claims right:

• Make sure that you understand the difference between various definitions, such as sustainability, ecodesignedEco designed and carbon footprint. Our free guidance here can help younet zero guidance on businesscompanion.co.uk can help you

• Make sure that every green claim you make can be backed up by evidence.

• As a professional you may know the meaning of green terminology such as ‘sustainable’, ‘environmentally friendly’ and ‘net-zero’, but most consumers don’t. Consumers will appreciate an explanation of how and why your product or service is green, and it will help you comply with the green claims code.

• Don’t be afraid to challenge your suppliers on their environmental claims.

• Familiarise yourself with the Competition and Market Authorities Green Claims CodeGreen Claims Code

• If you need further information, or want to check if your products or services comply then download your copy of the free Net Zero guide available on businesscompanion.co.uk

Net zero for businesses | Business Companion

AA Announces the UK’s Culinary Trailblazers for Spring 2025

The UK’s top restaurants have been recognised in the highly anticipated AA Rosette Awards, announced this evening at the RAK Ceramics Design Hub, London.

As one of the most prestigious announcements in the industry calendar, the awards highlight the evolution of the UK’s food scene, as boundary-pushing chefs and pioneering restaurants set new standards in British and global cuisine.

Among the newly awarded, two restaurants have received four AA Rosettes, while fifteen have been awarded three AA Rosettes, further cementing the UK as a leading force in world-class dining.

Surrey-based restaurant The Tudor Pass, was one of just two establishments to receive four Rosettes, standing out for its intimate, sophisticated dining experience with a menu showcasing seasonal delicacies. Meanwhile, Alex Dilling at Hotel Café Royal in the capital, also impressed the anonymous AA Inspectors who praised it as “one of London’s most elegantly stylish dining rooms with cooking to match.”

Earning three AA Rosettes elevates restaurants to a level of national acclaim, recognising their outstanding culinary excellence far beyond their local footprint. Those awarded four AA Rosettes are in an elite league, offering a truly outstanding gastronomic experience with remarkable consistency, that rank among the very best in the UK.

Simon Numphud FIH, Managing Director at AA Media said, “We’re thrilled to celebrate the latest collection of outstanding restaurants. From innovative tasting menus to a renewed focus on provenance and seasonality, these establishments showcase the very best of what the British food scene has to offer. Huge congratulations to the remarkable chefs and front-of-house teams whose dedication have earned them this well-deserved recognition.”

As is tradition, each Rosette winner receives a signature RAK Porcelain AA Rosette plate, a recognised symbol of culinary excellence. Craig Martin, Head of Sales UK at RAK Porcelain, the official sponsor of the 2025 AA Rosette Awards, added, “We are delighted to provide the prestigious AA Rosette plates, marking these restaurants as true leaders in the industry. It’s an honour to celebrate the skill, creativity, and passion of this year’s winners – congratulations to all!”

• CORD by Le Cordon Bleu | London

Since 1956, the AA Rosette Awards have been awarded to leading restaurant and hotel venues across the UK. The allocation of three more Rosettes is determined by one or more visits by an AA inspector to a hotel or restaurant.

The full list of spring 2025 Rosette winners

NEW FOUR AA ROSETTES:

• The Tudor Pass | Egham, Surrey

• Alex Dilling at Hotel Café Royal | London

NEW THREE AA ROSETTES:

• Allt Yr Afon at The Wolfscastle | Haverfordwest, Wales

• Maiden Arch | Barnstaple, Devon

• The Unruly Pig | Woodbridge, Suffolk

• Mark Poynton at Caistor Hall | Norwich, Norfolk

• Elements | Glasgow, Scotland

• Chef’s Table by Josh Barnes | Rippon, Yorkshire

• Fifty Two | Harrogate, Yorkshire

• Mauro Colagreco (at Raffles at the OWO) | London

• Sael | London

• The Small Holding | Kilndown, Kent

• Prithvi | Cheltenham, Gloucestershire

• 1215 Restaurant at Fairmont Windsor Park | Windsor, Berkshire

• Auberge du Lac | Welwyn, Hertfordshire

• Emerald Restaurant | Maften, Northumberland

To discover all the latest 3 and 4 Rosette restaurants, visit: ratedtrips.com/aa-rosette-restaurants/aarosette-awards-spring-2025

The Future of Wine: Sustainability from Vineyard to Glass

Sustainability is no longer an afterthought in the wine trade; it’s a driving force behind innovation. The transition from carbon offsetting to carbon insetting is reshaping the industry, influencing how wine is produced, packaged and transported. For bar operators, this presents an exciting opportunity to curate a wine list that aligns with eco-conscious values.

CARBON INSETTING: A GAME CHANGER FOR SUSTAINABILITY

Unlike offsetting, which compensates for emissions elsewhere, carbon insetting focuses on reducing environmental impact within the supply chain itself. It starts at the vineyard with organic farming, water conservation and biodiversity efforts, but extends to logistics, packaging and energy use.

At Lanchester Wines, sustainability is integral to our operations. Since 2011, we’ve invested over £13 million in renewable energy, including wind turbines, solar panels and cutting-edge geothermal heat pumps. Our North East facilities are powered predominantly by renewables, setting a benchmark for sustainable practices in the wine sector.

RETHINKING PACKAGING: LIGHTER, SMARTER, GREENER

Packaging plays a crucial role in reducing carbon emissions. At just 300g, the Verallia Bordelaise Air is the world’s first super lightweight wine bottle, made with 30% recycled glass. Lanchester Wines pioneered its

making a tangible difference.

BULK SHIPPING: A LOWER-CARBON

Consumers

UK Hospitality Collapses Remain High After 3,464 Hit Wall In 2024

The number of hospitality businesses entering insolvency eased slightly in 2024, yet remained historically high, reflecting challenging trading conditions for the industry.

Some 3,464 accommodation and food service companies, including hotels, restaurants and pubs, closed in the twelve months to December 2024, down 7% from 3,737 for 2023, according to government data. Q4 saw a 6% improvement over Q3, with 804 companies in trouble. Offering little cheer, the number of monthly hospitality insolvencies has remained consistently over 220 during this year.

The Buchler Phillips Hospitality Index of insolvencies, which has tracked monthly figures since January 2014, softened from 186.4 in September to 175.3 in December. It peaked in August 2023 at 273.4 with a spike in the sector’s business closures.

High

out of administration, while Simon Rimmer’s famous Manchester-based vegetarian business Greens collapsed owing more than £500,000. Jo Milner, Managing Director of the leading turnaround and restructuring firm, said: “A chill wind is still blowing out there. Hospitality will remain near the top of the insolvency table for the foreseeable future, certainly while budget changes continue to kick in and the sector adapts.”

Hospitality businesses face an estimated £3.4bn of additional costs, not least because of the increase in employers’ National Insurance contributions. Industry leaders have warned of the need for operators to rise prices by 6% to 8%, against a background of already weak consumer spending.

More than three-quarters of a million hospitality employees will have been shunted into employers’ NIC for the first time.

Stonegate Group Invites The UK To Fill

Dancefloors With ‘Get Britain Dancing’ Campaign

Stonegate Group is encouraging the whole country to dance like no one is watching with its brand-new campaign, ‘Get Britain Dancing’, calling on the nation to hit the dancefloor and celebrate the magic of a great night out. This is more than just a party – it’s a movement to bring people together, let loose, and reignite the energy of a packed dancefloor. Nightclubs and late-night venues remain the heartbeat of unforgettable nights out, where friendships are made and the best memories are created – and Stonegate wants to make sure the UK keeps dancing.

While the nightlife industry faces some challenges, Stonegate is proving that the demand for a great night out is alive and kicking. This campaign is about getting the UK moving, filling dancefloors up and down the country, and reminding everyone of the pure joy of dancing like nobody’s watching.

On Friday 21 February, Stonegate’s late-night venues, including Popworld and Walkabout sites*, will open their doors for an epic nationwide night out designed to fill dancefloors across the UK. Every participating venue will offer:

• Free entry all night

• Two free drinks (one to redeem before 11pm, another at 1am – available via the MiXR app) Guests simply need to sign up via the MiXR app to claim their drinks, unlocking exclusive rewards, deals,

and interactive features along the way. The ‘Get Britain Dancing’ party will launch on 21 February in selected Stonegate venues and return on the third Friday of each month.

To support the campaign, Stonegate surveyed 2,000 UK adults and uncovered some fun facts about the nation’s love of a night out:

• 74% say they feel happier after a great night out

• 33% met a partner for the first time in a nightclub

• 59% say ‘Mamma Mia’ by ABBA is the ultimate club anthem, while 65% would ban ‘Barbie Girl’ by Aqua

• 54% would most like to hit the dancefloor with Adele, with Idris Elba a close second (41%) and David Beckham third (37%)

• Aberdeen loves a night out more than anywhere else

David McDowall, CEO of Stonegate Group, said: “At Stonegate, we’re all about good times and great company. Whether it’s hitting the dancefloor, enjoying great music, or just having a laugh with friends, we want our late-night venues to be the place where people come together and enjoy themselves.”

“Popworld, Flares and Walkabout are staples of a classic night out in the UK, and with ‘Get Britain Dancing,’ we’re making it easier than ever for people to have fun, be themselves and get dancing in some of the best late-night venues in the country.”

Sensory Friendly Six Nations Screening at The Cabbage Patch

The Cabbage Patch in Twickenham is hosting a sensory friendly screening of the England vs Wales Six Nations match on Saturday 15 March –another step taken by the team to become a more inclusive pub.

This will be the first screening of its kind at The Cabbage Patch and will see the match shown live in a separate room to the rest of the pub, with subtle changes to the viewing environment.

This will include subtitles on one of the three televisions, no adverts, lower than usual sound levels, and fidget toys and noise blockers such as earplugs available. These changes aim to help people with sensory difficulties have a more positive experience than they may have in a traditional pub setting – giving an opportunity to watch the match with friends and family and enjoy the pub experience.

For a number of years, General Manager Stuart Green has worked closely with local organisations, such as Choice Support, and Fuller’s charity partner Special Olympics GB to offer employment opportunities

to people who are neurodiverse or have intellectual disabilities.

Stuart Green, General Manager of The Cabbage Patch, said: “The Cabbage Patch is already world-famous for rugby and I want us to become famous for being an inclusive environment too. This sensory friendly screening brings together everything that we’re passionate about here at The Patch – ensuring everyone can enjoy rugby in a way that they find safe and comfortable.

“Having worked with a number of people with autism and other intellectual disabilities, I’ve seen how important it is to those individuals to have spaces like this – that help cater to sensory difficulties. It’s also so important to their families – to have a space where they can come together, socialise and have a good time.

“If this adapted screening goes well, I will definitely look at hosting similar events for the upcoming Women’s Six Nations matches. I realise that not every pub will have the space or capacity to follow suit, but hopefully it will lead to more venues undertaking similar sensory friendly screenings.”

Frying is an incredibly popular method of cooking food and as with all aspects of the commercial kitchen, cost savings are a focus for operators as they are faced with increasing costs of running a business. From energy prices to salaries, National Insurance, the opportunity to reduce costs whilst still delivering or even improving food quality is the aim of all businesses. With an Oil Chef device, the savings and benefits per venue are clear, and when this is multiplied over numerous fryers and/or outlets, the impact on the bottom line is significant. Pub food, hotel dining, fast food, fish & chips, kebabs, burgers and fine dining – all these offerings can cost less when using the award winning OiLChef device inside kitchen deep fryers.

“Fundamentally, the device increases the lifespan of the oil, and this means a cost reduction of around 30% to the business because we now change the oil every eight days instead of five days. And on top of that, we're obviously helping our environmental footprint because we now use less oil. Excellent quality food is key to the group brand here at Almond Family Group of Pubs.”

“Obviously, the massive saving is in the amount of oil you use – instead of approximately 26,000 litres of oil per year, we’re now using between 8,500 and 9,000 litres! That’s a saving of about €22,000 a year, based on current oil prices. And not only that, but our customers are also getting a better product, less greasy and much crispier. I’m delighted with OiLChef, first time we’ve been excited about anything in fast food in over twenty years!” - Kevin Grimes, Owner Four Lanterns, Ireland

“At Hennighan’s, we always monitor how much oil we waste each month, so that we can gauge how much life we are getting from our oil. To put this into perspective, in 2021, our oil wastage was 1,120 litres. Fast forward to 2023which was our first full year of using Oil Chef in all our fryers and we discarded just 247 litres of oil. That’s a waste reduction of 77%, allowing us to save thousands of pounds on oil alone. Without a doubt, Oil Chef has dramatically improved the quality of our oil.” - David Hennighan, Hennighan’s Fish & Chips Shops www.oilchef.com

“This

“Unbelievable!

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

By John Stewart, technical training manager at Pelsis Group (www.pelsis-pro.co.uk)

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

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

RODENT RISK AND WINTER CHALLENGES

Rodents present a significant business risk for the catering and hospitality sector.

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

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

Factors behind winter pressures include rodents seeking warmer, drier conditions and searching for food. The added rainfall can also flood burrows and force rats out of drains and sewer systems.

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

ENSURING COMPLIANCE

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

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

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

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

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

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

ENHANCING RODENT MANAGEMENT

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

IDENTIFY ENTRY POINTS IN A BUILDING

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

EXAMINE SANITATION AND HOUSEKEEPING MEASURES

Cleanliness is an acute pressure-point in winter as rodents look for alternative food sources, driving them to hospitality and catering venues. Ensuring spillages are quickly dealt with will reduce the draw for rodents. In addition, targeting refuse areas through more regular bin removals and cleaning alongside strategic positioning will reduce attraction. Checking drainage bungs, which are a common bin entry point, and replacing damaged lids will also help ensure bins are not an added risk-factor for rodents.

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

APPROPRIATE TRAP AND POISON USE

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

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

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

A SMART APPROACH TO MONITORING

Digital monitoring solutions are emerging as a new, smarter frontier in pest management.

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

FOLLOW THE EXPERTS

Running alongside an integrated approach to pest management, businesses should follow the recommendations from their pest management providers.

Doing so will help ensure they weather risks and satisfy inspecting environmental health officers not only in winter, but all year round.

Historic Leytonstone Pub To Reopen Following Refurbishment

The historic Red Lion pub in Leytonstone has announced its reopening following refurbishment.

The iconic pub has undergone a £750k restoration programme revitalising the 10-bedroom boutique hotel, grand ballroom, and a transformed pub and beer garden.

Steeped in history, the Red Lion has been a cornerstone of Leytonstone since 1870, with a pub existing on the site since 1670. Through the decades, it became an essential part of London’s music scene, hosting some of the world’s most iconic bands. The likes of Led Zeppelin, The Who, Genesis, Yes, and Roxy Music all played here in the 1970s, cementing its reputation as a cultural landmark.

Now, after a carefully curated renovation by Urban Pubs & Bars (UPB), London’s largest independent pub group, the Red Lion has been restored while preserving its rich character.

Following six weeks of restoration, the pub officially reopens to the public on Friday 21st February offering an exciting new chapter for the Red Lion

The revival of the Red Lion is the latest in a string of successes for Urban Pubs & Bars, which is dedicated to restoring historic London pubs while respecting their heritage.

Chris Hill, Managing Director of Urban Pubs & Bars, said: “The Red Lion is one of East London’s most beloved pubs, with a history that few can match. From legendary gigs to being at the heart of the community, it has a story worth preserving.

This refurbishment was about honouring that legacy while ensuring the Red Lion is once again one of London’s must-visit pubs. We’re thrilled to welcome guests back for a drink, a meal, or even a stay in our boutique hotel.”

VisitBritain Publishes Inbound Tourism Forecast For 2025

VisitBritain has today, (18 February), published its inbound tourism forecast for 2025, showing that international visits overall and visitor spending to the UK are set to increase on 2024 levels, although with varying rates of growth from across its major inbound markets.

VisitBritain’s overall forecast for spending by international visitors in the UK in 2025 is £33.7 billion, up 7 per cent on the spending predicted in 2024.

Looking at the number of visits to the UK, a record 43.4 million visits are forecast, up 5% on the 41.2 million expected in 2024.

The United States (US) continues as the UK’s largest and most valuable visitor market. Spending by Americans is forecast to be up 9% on 2024 to a record £6.7 billion this year, meaning that almost £1 in every £5 of inbound visitor spending in the UK is by US visitors. Visits and spending from Europe overall are also showing growth on 2024, although it is a mixed picture across major European inbound markets. While recovery from East Asia overall continues to lag, numbers are continuing to improve with China forecast to return as the UK’s fifth most valuable visitor market this year, worth an estimated £1.6 billion to the economy.

VisitBritain’s analysis also considers tourism’s overall competitive position globally and the longer-term potential for growth. If inbound tourism to the UK was to grow at the same pace as forecasts are currently indicating for Western Europe, the industry would be worth an additional £4.4 billion per year by 2030 to the UK economy.

Tourism Minister Sir Chris Bryant said: “It is no secret that the UK is one of the best places to visit in the

world. With bustling cities and towns, stunning countryside, beautiful beaches, amazing film and TV locations, remarkable historic sights and first-class culture and entertainment, there is something for everyone and we want to encourage more people to visit even more parts of our incredible country.

“We have an ambition to welcome 50 million international visitors a year to the UK by 2030, and this positive forecast shows that we are well on our way to achieving this, setting the scene for our visitor economy to maintain its competitive edge and thrive for years to come.”

VisitBritain CEO Patricia Yates said: “International visitors spend tens of billions of pounds in the UK with the money generated supporting jobs, businesses and driving growth for local economies, so it is encouraging to see the steady increase forecast this year on 2024.

“Inbound tourism is already delivering year-on-year growth in value of 7%, with huge potential to generate further growth for the economy. Tourism is also an extremely competitive global industry; visitors have a lot of choice, and we face fierce competition especially from our European neighbours. To drive tourism to Britain, supporting the UK Government’s ambition to reach 50 million visitors annually by 2030, our international campaigns are focused on markets showing growth including Australia and the US, as well as our major European markets and the valuable Gulf Co-operation Council (GCC) countries.

“We also want more regional destinations across Britain to feel tourism’s economic benefits. Our recently launched global ‘Starring GREAT Britain’ campaign is using the powerful draw of screen tourism to showcase our vibrant cities, contemporary culture and beautiful coast and countryside, alongside our welcome, encouraging visitors to broaden their itineraries, stay longer and to come now.”

UK Now Has 100 Fewer Breweries Than A Year Ago Despite Strong Demand For Independent Beer

Figures released today (February 21) show the UK has 100 fewer breweries in total as of January 2025 compared to January 2024 –with each quarter of 2024 showing a negative net closure rate –despite reports of strong demand for beer from independent breweries.

The figures, released by the SIBA UK Brewery Tracker and which consider all openings and closures to give the net number of breweries, make for sobering reading – with the UK total number of breweries now standing at 1715 compared to 1815 at the start of 2024. The drop in overall brewery numbers over the last twelve months is much higher than in recent years; at the start of 2023 the total was 1828, dropping by just 8 overall to 1815 at the start of 2024.

Legacy Covid debt, restricted access to market via pubs, and tight margins for small breweries are all factors in the rise in brewery closures say the Society of Independent Brewers and Associates (SIBA), who compile the figures.

“The consumer appetite for independent beer is high and our indications suggest volumes for independent beer at the end of 2024 were up on 2023 – the issue for small independent breweries is lack of access to market and rising costs, making it incredibly difficult to remain profitable. Speaking to many indie brewers who have closed their doors over the last twelve months it is a very similar story; they can’t sell into enough of their local pubs and make enough of a profit to remain viable.”

“Given the demand for independent beer isn’t being met locally you have to wonder whether more local

H&W (Hall & Woodhouse) Crowthorne is now open following eight months of construction to create a state-of-the-art café, restaurant and bar.

The independent family-owned brewer and pub company, Hall & Woodhouse, has invested over £5million to build an innovative twostorey restaurant for up to 150 seated covers in the village of Crowthorne, Berkshire.

H&W Crowthorne is the gateway building to the residential estate, Buckler’s Park, near to Buckler’s Forest, a 102-hectare Forestry Commission site.

The opening of H&W Crowthorne has generated 30 jobs for the local

beer in community pubs would help pub closure rates as well.” Andy Slee, SIBA Chief Executive

Looking at the quarterly closure rates offers a small glimmer of hope, with the fourth quarter of 2024 showing a further slowing of the closure rate to -24 across the UK, compared to a net closure rate of -27 in the third quarter leading up to the end of September, a -29 net closure rate in Q2 and an even larger -38 net closure rate in Q1 2024.

Wales has also had a positive year, being the only place where brewery numbers are in modest growth and an overall net brewery number of 97 at the start of 2025, compared to 96 at the start of 2024. The average closure rate in percentage terms across the UK was around 5.5%, which shows that whilst Northern Ireland had a relatively small shift in their net number of just -6 breweries in percentage terms this was by far the highest, accounting for a more than -20% reduction in the overall number of brewers. Areas with a much higher density of breweries such as the South East had a much bigger drop in overall brewery number terms but a percentage drop of around -7%, very similar to similar sized region the Midlands.

“Brewery closures were at their highest in the first quarter of 2024 and steadily and encouragingly declined throughout the year, with the slowest rate of closures recorded in Q4 leading up until the end of December. As we begin 2025 our hope is that the dial continues to turn in the right direction and we see stable or even growing brewery numbers in the UK; however this will not happen without greater support from Government for the hugely valued indie brewers all across the UK.” Slee added.

community. Sian Grantham is the restaurant and bar’s new General Manager and brings over 25 years’ experience in the hospitality industry from recognisable brands, including Carluccio’s and Cosy Club.

Mark James, Property Director of Hall & Woodhouse, added: “We are so proud of what we have designed at H&W Crowthorne.

The entire project has been driven by our passion to build something special, somewhere warm and inviting that reflects the local environment and its heritage, but with a contemporary twist.

We hope that all of our new guests feel at home here, and that H&W Crowthorne will be at the very heart of the community.”

Government Urged to Act on NIC Increases as Inflation Rises to 3%

The government is being urged to act swiftly as the rate of inflation in the UK saw a sharper increase than anticipated at the start of the year, placing added financial strain on consumers and businesses alike.

This unexpected rise could also delay potential interest rate cuts, which many had hoped would provide economic relief.

According to the latest figures from the Office for National Statistics (ONS), the Consumer Prices Index (CPI) reached 3% in January, climbing from 2.5% in December. Economists had forecasted a more modest increase to 2.8%, highlighting the surprise nature of the inflationary jump.

Key factors driving this rise included higher costs for essential food items such as meat, bread, and cereals, which have contributed to increased grocery bills. Additionally, the hospitality sector may feel the knock-on effects of rising education costs, as private school fees surged following the removal of VAT exemptions. Travel expenses also played a role in the inflation hike. While airline fares typically drop in January, this year’s decrease was smaller than usual. Coupled with rising fuel prices, transport inflation hit its highest level in nearly a year.

Delaying regressive changes to the employer NICs threshold due in April would prevent further price increases and deliver economic growth, says UKHospitality.

Commenting on today’s inflation figures, Kate Nicholls, Chief Executive of UKHospitality, said: “This a worrying jump in inflation and should act as a stark warning of what is to come if the Government persists with its plan to inflict £3.4 billion of cost on hospitality businesses in April.

“Venues are already being forced to put up prices in preparation for the increases and will undoubtedly continue to do so, as businesses have reached the limit of what they can absorb.

“Avoiding this is simple – delay the regressive changes to the employer NICs threshold, thereby allowing hospitality businesses to continue on a path of growth.

“As top contributors to economic growth in November and December, it’s clear hospitality is a solution to help the Government grow its way out of potential stagflation.”

Complaint Not Upheld Against Blackeye London Dry Gin

A complaint against Blackeye London Dry Gin has been not upheld by the alcohol industry’s Independent Complaints Panel (ICP).

The complaint, made by a member of the public, raised concerns that the name of the gin suggested an association with violence and aggression.

The Panel considered whether the name of the product could suggest any association with bravado, or with violent, aggressive, dangerous, anti-social or illegal behaviour, under Code rule 3.2(b).

The Panel heard that the product was created by Mike Tindall, James Haskell and Alex Payne, three prominent figures and advocates for the game of rugby. The company stated that the drink was a purpose-led brand with a mission to address the financial and medical challenges faced by rugby players.

The Panel discussed the name ‘Blackeye’ and stated that while the name could have several interpretations, it was commonly understood as bruising and swelling to the eye region of the face. While a ‘black eye’ injury could be the result of a violent attack, it was also a common injury sustained through contact sport or other incidents unrelated to physical assault. They concluded that the name alone in this case did not create an association with violent or aggressive behaviour and needed to be considered in the wider context of the rest of the packaging.

The Panel assessed the rest of the packaging and noted that the front label employed

a fairly simple design. The name ‘Blackeye’ was included on imagery that did somewhat resemble an eye but noted that this was designed to be abstract and stylised. The Panel noted that there was no violent or aggressive imagery included on the front label nor was there any depiction of an injury.

Considering the back label the Panel noted that there were references to rugby, rugby ball imagery and the Blackeye Rugby Fund, providing further context to the name ‘Blackeye’ and the product’s clear aim to use proceeds to address the financial and medical challenges faced by rugby players.

The Panel noted that the overall impression of the product explicitly linked to rugby, a rules-based contact sport and whilst it could result in injury, injuries did not directly link to intentional violence. Taking the above into account, the Panel considered that the name and packaging did not create an association with violent or aggressive behaviour. Accordingly, the Panel did not uphold the complaint under Code rule 3.2(b).

Chair of the Independent Complaints Panel, Rachel Childs said: “It’s vitally important under the Code that producers ensure their products do not make any link to bravado, or with violent, aggressive, dangerous, anti-social or illegal behaviour. In this instance, the Panel concluded that the packaging of Blackeye London Dry Gin, although referencing a common sporting injury, did not make a link with intentional aggression or violence and therefore did not fall foul of the Code. The Panel did not uphold the complaint.”

MC Plan and Site Services Appoints New Business Development Manager

MC Plan and Site Services (RBCA) is delighted to announce the appointment of Stephanie Turner as our new Business Development Manager.

With an impressive career spanning nearly two decades in sales, legal progression, and business development, Stephanie brings a wealth of experience and expertise to the team. She has built a distinguished career, demonstrating a mature and adaptable approach across various business sectors. Her excellent communication skills have been instrumental in fostering strong professional relationships, both internally and externally. With a keen eye for detail, she excels in identifying opportunities to streamline business operations, making them more efficient and effective.

Stephanie’s background includes leadership roles in sales/business development, sales progression, and property conveyancing. Most recently, as Business Development Executive at Asset Services Group Ltd, she spearheaded their outreach program. Prior to this, she led a team where she was instrumental in improving transaction timelines and developing strategic legal partnerships. Her previous tenure at leading housing developers such as Bloor Homes, Wyatt Homes, and Taylor Wimpey, highlights her extensive knowledge of the property

sector. She has been responsible for training sales teams, implementing new business systems, and ensuring the seamless execution of property transactions.

Mark Cook, Director of MC Plan and Site Services, said: “We’re delighted to welcome Steph on board. Her ability to navigate complex processes, coupled with her problem-solving skills, makes her a valuable addition to the MC Plan and Site Services team. Her appointment marks an exciting new chapter for our business as we continue to expand and enhance our service offerings. Her commitment to delivering results and achieving success aligns perfectly with our company’s vision, and we are confident that her leadership will play a pivotal role in driving our business forward. We look forward to seeing her thrive in this dynamic environment and contribute to our continued growth and success.

“Please join us in welcoming Stephanie to MC Plan and Site Services as you’ll see her out and about on site visits with our inspectors and at business networking events.” Mark added.

For more information on MC Plan & Site Services, visit www.mcplanandsiteservices.co.uk

ROBOT Kombucha: The World’s Healthiest Cola Products and Services

ROBOT ~ Organic Honey Cola Kombucha is here to disrupt high-sugar colas and soft drinks that harm health and the planet. With its innovative use of organic honey, ROBOT enhances flavour complexity while supporting biodiversity, setting it apart as a truly sustainable, super-premium healthfocused alternative.

As the hospitality industry evolves toward health-conscious and eco-friendly practices, the demand for premium, sustainable drinks is growing rapidly. ROBOT Kombucha leads this transformation, offering a super-premium Cokestyle drink with exceptional quality and complex taste and with true gut-health benefits.

Combining expert craftsmanship, science, and sustainability, ROBOT provides a familiar and comforting Cola flavour profile—the most consumed soft drink globally—reimagined for modern, health-aware consumers. This makes it the ideal alternative for Coke-based mixed drinks, mock-tails, and innovative cocktails.

Recent studies highlight the urgent need for gut-health solutions, reduced sugar consumption, and sustainable products. High sugar intake is linked to rising healthcare costs and major health issues like diabetes,

obesity, and cardiovascular disease. ROBOT Kombucha directly addresses these challenges with zero refined sugar, all-organic ingredients, and natural probiotic benefits.

Expertly fermented over seven weeks, ROBOT achieves an elegance, with all sugars metabolised to create a unique depth of flavour. A teaspoon of organic honey is added postfermentation, serving as a biodynamic natural sweetener that also supports dwindling bee populations ~ a critical factor in food security.

ROBOT Kombucha’s flavour is elevated further with handblended organic botanical essences, delivering a complex, satisfying taste unmatched in the industry.

Completely free from artificial sweeteners, refined sugar, or harmful chemicals, ROBOT embodies sustainability and premium quality in every can.

Packaged in recyclable aluminium 330ml cans, ROBOT aligns with ecoconscious consumer values while maintaining the sophistication expected of a high-end product. This innovative approach has made ROBOT Kombucha a trailblazer in the premium health drink sector.

ROBOT appeals to a broad demographic, blending a youthful, cult-like design with a sophisticated flavour profile. Unlike many kombuchas aimed at older consumers, ROBOT’s fun, unpatronising branding captures the attention of both younger audiences and health-conscious adults alike.

As awareness of gut health and probiotics grows, ROBOT answers the call for drinks that are both functional and indulgent. Its versatility makes it an ideal choice for hospitality venues, whether served as a standalone non-alcoholic beverage or incorporated into creative mixology.

For hoteliers, restaurateurs, and bar owners, ROBOT Kombucha offers a premium solution that satisfies the growing demand for healthier, sustainable beverages. With health-conscious consumers comprising a significant portion of the market, offering ROBOT Kombucha is an opportunity to enhance menus, attract diverse clientele, and align with modern sustainability goals.

ROBOT Kombucha is more than a drink—it’s a movement toward a healthier, more sustainable future. With its combination of innovation, exceptional taste, and environmental commitment, ROBOT is poised to redefine the beverage industry. Be proud to lead the change—offer ROBOT Kombucha to your customers.

For further information, see the advert on page 3 or visit www.robotkombucha.co.uk

Keeping Cocktails and Mocktails Simple

The popularity of cocktails and their non-alcoholic counterpart has been increasing year on year with no sign of slowing down. Just because they sound complicated doesn’t mean they have to be. Great cocktails don’t need to be daunting. In fact, many of the Uk’s best loved cocktails are surprisingly easy to create with the right products.

Bristol Syrup Company have distilled down years of experience both in front and behind the bar, to create a range of syrups and purees packed full of authentic flavour and perfect for making simple but delicious serves.

Our products are more than just sweet, they are layered with depth of flavour and acidity, to ensure tasty, balanced drinks with fewer ingredients. And because they’re made right here in Bristol with all natural flavours, real fruit and fully recyclable bottles. Your customers will be getting the top-quality

Belvoir Farm

Here at Belvoir Farm we want to celebrate nature in all its real, imperfect, dramatic glory. Our drinks are made on the family farm using honest, natural ingredients you can

trust - no artificial flavourings, preservatives or sweeteners.

Premium soft drinks, Crafted with Nature; that’s what Belvoir Farm is all about. Refreshingly real and reassuringly delicious, there’s artistry in our still cordials and lightly sparkling soft drinks. Each are made using simple ingredients, carefully selected – including our own organic elderflower – with natural fruits, hand-picked flowers, fresh juices and spices. We’re true to nature and let the ingredi-

ents do the talking.

drinks they deserve. Which is of great importance in the current climate, consumers might be cutting back on the amount they drink. But as the priority shifts away from quantity it focuses more and more on quality.

With the growing trend for non-alcoholic alternatives, flavour is key. Our liquids have been created to enhance your drinks whilst keeping it simple, perfect for mouth-watering cocktails and inviting mocktails alike. Do your drinks a favour with Bristol Syrup Company.

If you would like to learn more about our products, request samples or receive a copy of our Simple Serves Brochure, drop us a line at Hello@BristolSyrupCompany.com

See the advert on page 9 for more details.

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

Belvoir Farm Drinks letting nature add the flavour.

Visit www.belvoirfarm.co.uk

See the advert on page 4 for details.

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.

J&E Hall Cellar Coolers Impress at Boom Battle Bars

Get Set for 2025 at Expowest Cornwall Expowest Cornwall Preview

Would you like to do better business in 2025? Are you looking for new products and new suppliers? Let Expowest Cornwall help you get ready for the seasons to come!

The Expowest Cornwall trade show takes place on Tuesday 4th & Wednesday 5th March at The Royal Cornwall Events Centre, Wadebridge. Thousands attend the show each year to meet a wide variety of hospitality and catering suppliers. They come to sample the latest products and ideas for their businesses, and to help maximise their returns for the coming season. More importantlythey come to buy!

food to food service, dairy to drinks, and wi-fi to wholesale. Whether you run a pub, hotel, restaurant, café, deli, farm shop, holiday park, tourist attraction, catering business, or supermarket, you're invited.

As well as stocking up for the seasons ahead, you can catch up with colleagues, suppliers and customers as well as making essential new contacts. Many exhibitors at the show will have exclusive show offers for visiting buyers, including discounts, free delivery, free POS items, and deals on service packages. It’s a great opportunity to get yourself a deal and increase your profit margins!

If you are eager to see, taste, and test the best that the food drink and hospitality sector has to offer your business, and truly understand what is going to shape the market in 2025, this is one show that you can’t afford to miss. After all, you can't see, touch and taste on the internet - there's no substitute for meeting producers face to face and trying their products in person!

Over two days, under one roof, you can discover over 160 exhibitors, covering everything from fresh

The Label Group

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

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

The show is easy to reach and well signposted from every direction. What’s more, there’s ample free parking within an easy stroll of the show. Expowest Cornwall really is the show that has it all covered!

For more information about the show and to register to attend, please visit www.expowestcornwall.co.uk, or call 01934 733456. You can also follow the show on Facebook (@expowestcornwall) and Instagram (@expowest_uk).

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

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

See us on Stand F26 or call 01736 810334 for details.

Cornwall

or

• 80+ Years Combined Industry Expertise: Our hands on compliance partners deliver unmatched guidance in BRCGS and SALSA certifications, with a proven track record of 100% audit score improvements.

• Comprehensive Compliance Solutions: From producers to manufacturers, storage facilities to agents and brokers - we provide tailored food safety management systems that ensure your business meets and exceeds industry standards.

• Proactive Maintenance Packages: Stop firefighting compliance issues. Our preventative approach keeps you audit-ready year-round, with personalised support packages designed for your specific needs.

• Digital Innovation in Compliance: Streamline your documentation with our cuttingedge QR code-based system and digital software solutions, minimising paperwork while maximising efficiency.

• FREE 30-Minute Consultation: Transform your food safety compliance journey today. Book your no-obligation consultation with our expert team and discover how we can guide your business to AA Grade compliance.

Contact us: 01792 986089 Email: Katie@beacon-compliance.co.uk www.beacon-compliance.co.uk

SALSA Certification Specialists - Helping Food Business Owners Sleep Easy

In today's complex food industry landscape, achieving and maintaining compliance isn't just about meeting standards—it's about building trust and ensuring sustainable business growth. This is where Beacon Compliance, with its 80+ years of combined industry experience, steps in as your dedicated partner in food safety excellence.

sultants doesn't just guide you through compliance—they become an extension of your team, offering proactive maintenance packages and comprehensive food management systems that prevent issues before they arise.

Serving food producers and manufacturers across the UK, Beacon Compliance specialises in bridging the technical resource gap that many food businesses face. Their expertise spans across BRCGS, SALSA, and various other critical certifications, offering bespoke solutions that adapt to your business's growth stage.

What sets Beacon Compliance apart is their handson, personalised approach. Their team of expert con-

With a remarkable 100% improvement in audit scores for their clients and a 95% referral rate, Beacon Compliance's track record speaks for itself. Whether you're a small producer or a large manufacturer, their flexible support packages ensure you're not just audit-ready, but audit-confident.

Ready to transform your food safety compliance journey? Contact Beacon Compliance for a free 30minute consultation."

See us on Stand E37 or see the advert on this page.

Rezcontrol PMS - A Great System With An Unbeatable Price Promise

Rezcontrol is a complete, cloudbased property management solution. As one of the largest independent PMS providers in the country, we understand hoteliers’ needs and promise there will always be a friendly voice at the end of the phone - our customer service is legendary, in an era of ever-increasing globalisation.

What’s more, we are so confident of both the platform and our service that we are running an unbeatable long term offer, for hotels considering changing PMS this year. If you move to us from any comparable system, such as Guestline, Opera or Mews, we will guarantee new customers a saving of 25%

their current fees.

Spend time with your guests, rather than on admin

Coldpress - True to the Fruit Expowest Cornwall Preview

Coldpress was born from a mission to solve a simple but important problem: how to capture the pure, fresh taste and nutrients of fruit in bottled juice. Traditional heat pasteurisation, which goes up to 135°C, compromises delicate flavours and vitamins. The solution? High Pressure Processing (HPP) - by using cold pressure rather than heat, Coldpress locks in the ‘true to fruit’ taste and essential nutrients of the fruits and vegetables used, ensuring a fresher and more nutritious juice.

Since introducing HPP to the UK market in 2011, Coldpress has been at the forefront of juice innovation. Their journey began with the launch of Pink

Lady® apple juice in Waitrose, and they have since expanded to offer 14 vibrant, nutrient-packed juices, smoothies and health shots. With every bottle, Coldpress delivers fresh flavour while preserving the vitamins and antioxidants naturally present in the ingredients.

Coldpress is committed to delivering great taste without compromise and continues to lead the way in coldpressed juice, championing health and flavour at a competitive price.

Visit Stand L21 or see the advert on this page for

Picasso Digital PM

Already incorporating a high-powered AI led reception module, the development of the fully incorporated Bar and Restaurant system has recently been nothing short of impressive.

They have really concentrated on future proofing Picasso, the last thing they want is that their competition to catch them up and even worse, overtake them as the leading PMS in Europe. The hotel industry is a hard task master at the best of times, demanding bigger and better things from its systems and it is up to the system providers to keep themselves ahead of the game in terms of innovative

ideas and functionality.

The concept of the all-inone hotel system has been around for a few years now, but when the system can control outside third parties with the same time efficiency as it can control its own modules, then it becomes truly an invaluable tool. With its AI inspired self-check in system, its award-winning hotel and restaurant system and its fully integrated channel manager, only time will tell what demands are placed on the PMS of the future, one thing is for sure, Picasso Digital will be taking the challengers on headfirst.

See us on Stand H24 or see the advert on this page for details.

Picasso Digital PM is the hotel system of the future.

Pukka – The Nation’s Number One Pie Brand

bespoke POS.

Dole Foodservice

Dole (formerly Total Produce) is the world’s largest and most accomplished fresh produce provider, with an extensive network of foodservice depots throughout the UK, reaching from Cornwall to Edinburgh.

Dole sources and distributes an extensive range of fresh produce across all major categories including fruits, vegetables and salad - extending from the more familiar to the truly exotic. Dole also supply an extensive range of dry goods,

CSE EPoS Solutions

Serving the South West since 1975.

CSE Ltd has grown to become one of the Swouth West’s leading suppliers of EPoS systems, Cash Registers and Electric Scales.

From 2024, Pukka is offering

Gastro Pies. With a choice of Steak &

or

& Mushroom, they provide the perfect offer for a

occasion. Encased in crispy puff pastry with a rustic

these deep filled delicious pies are hand finished with a sprinkle of thyme or black pepper. Contact trade@pukkapies.co.uk to find out more or see us on Stand H1.

fine foods, frozen and dairy.

Serving the retail, wholesale and food service sector, Dole UK is a complete fresh produce solution provider, offering a comprehensive menu of services to our customers, ranging from simple service provision to an independent grocer to complete category management for major multiples.

A strong, vibrant and accomplished business, Dole Foodservice Cornwall is part of the worldwide Dole group. Please visit us on stand F28.

Whether you need a simple cost-effective cash register or fully integrated EPoS solution tailored to your retail or hospitality business, we have the perfect solution for you.

We provide comprehensive maintenance and support for all our products, including brands such as Sam4s, ICRTouch, Myepos and the best of breed Access EPOS.

Please visit us on Stand H25.

VISIT CLH NEWS ON STAND F44 AT EXPOWEST CORNWALL TO PICK UP YOUR COPY FOR ALL THE LATEST NEWS AND DEVELOPMENTS IN THE HOSPITALITY SECTOR

Expowest Cornwall Preview

McWhinney’s Sausages

McWhinney’s Sausages are proud to announce that they will be exhibiting at Expo West in Cornwall.

The Northern Irish sausage manufacturer has been in business since 1898 and is still very much a family run business to this day.

McWhinney’s are well known across the UK and Ireland for producing quality sausages for the fish and chip shop market. However, with ever evolving and versatile products, such as the delicious Gluten Free,

the brand is expanding throughout the hospitality sector.

The family run business has always preached that quality is at the forefront of everything they do.

If you plan on visiting Expo West, call by their stand to sample the delicious range. You should even keep an eye out as you might spot their mascot, Bigfoot, roaming the place!

Visit McWhinney's on Stand H22.

South West Coffee Co. - Your Partner in Coffee

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

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

We have our own in-house engineering team and guarantee the highest levels of customer service, ensuring downtime is kept to an absolute minimum. Wholesale customers get discounted service charges, further enhancing the overall value of working with us. With experience in all makes of

machine, we have no problem working with your existing equipment.

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

We also supply a full range of leading, premium products for your hot drinks service. For further information call 07776 184141, email hello@swcoffeeco.com or visit www.swcoffeeco.com See us on Stand E17

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

Ariela’s Atisan Italian Gelato

Ariela’s Gelato is committed to wholesale and supplying the hospitality industry with the best Gelato available on the market.

From classic flavours to exotic creations bursting with fresh fruits and artisanal ingredients, Ariela's Gelato promises a flavour adventure like no other.

Exploring the weird and wonderful, Ariela’s Gelato pushes the boundaries of ‘normal’ to the extreme. Think Black Forest Gateaux, Peanutella, Dulche de Leche (Argentinian Toffee), Cherry Bakewell, Avocado sorbet, Eton Mess and Apple Crumble to name a few!

It’s artisan Gelato, Sorbet and Vegan Alternatives have been on the receiving end of numerous ‘Great Taste’ awards and are stocked by hundreds of stores across the UK.

LittlePod - Real Vanilla from Indonesia

The company is also expanding its vegan friendly range to include a brand-new series of oat drinkbased Gelatos – guaranteed to be truly unique with no compromise on flavour.

Beyond the Bean

As creators and collaborators of unique drink experiences for the world of coffee and hospitality, we aren’t just any company: we are Beyond the Bean, the people behind Zuma, Sweetbird and UK importers of Blendtec Blenders. Whether supporting a chain of independent coffee shops or a group of pubs, we have over 25 years of experience in the industry we love.

Founded in 1997, Beyond the Bean is a family- run, Bristol based company who remain passionately independent. We are an AA+ BRCGS registered manufacturer and ensure that all our bespoke products are crafted to the highest standards, meeting both taste and regula-

Here to support you, Ariela’s Gelato also supply an extensive range of the highest quality waffle cones, cups, spoons, disposables and POS material to allow its customers to sell the best Gelato in the best way possible, ensuring you make the best margins. And, if that isn’t enough, they also provide ongoing support from the start, helping with layout decisions, finding the best equipment to suit your individual needs, menu design, and most importantly in-depth training on all things concerning the sale of Gelato.

T 020 8803 5344. info@arielasgelato.com https://arielasgelato.com/

tory requirements globally.

We do what we love which is creating and sourcing innovative ingredients such as syrups, hot chocolate and frappés – as well as blenders and barista gear. We supply and support a wide range of national and international partners – from high-street chains to independent coffee shops, to online retailers and coffee roasters, bars, hotels and restaurants all over the world.

Our team works hand-in-hand with partners to understand their needs, creating tailored recipes and flavour profiles that align with their menu and enhance their customer experience. We offer comprehensive support, ensuring seamless implementation and consistent preparation of our bespoke beverages.

We continuously monitor market trends, innovate and refine our products, providing cutting-edge beverage solutions that keep them ahead in the market.

For ore information see the advert on the inside front cover or visit www.beyondthebean.com

LittlePod’s Indonesian vanilla pods are catching the eye of chefs in the UK as the natural ingredients company’s innovative orchard continues to go from strength to strength.

Grown in Bali using a pioneering system of polyculture that is increasing biodiversity, improving soil fertility and helping to regenerate the rainforest, the LittlePod farmers’ vanilla pods are plump, bold and earthy, with smoky, dark vanilla notes.

With the LittlePod orchard forecast to yield another sizeable harvest this year, the company’s responsiblysourced vanilla pods will once more be in plentiful supply.

Now available in various sizes and quantities, including five and ten pods, and 100g, 250g, 500g and 1kg packs, LittlePod’s Indonesian vanilla has caught the eye of chefs and buyers at recent trade shows and networking events.

“We have exhibited the LittlePod farmers’ vanilla pods at various events across the UK and have got a great response from the chefs we have met,” explained Paul Gilder, LittlePod’s Media Manager, who visited the LittlePod orchard in 2023 and who remains in close contact with the farmers in Bali.

“These pods are plump and packed with a bold and dark vanilla flavour that the chefs we have spoken to have found to be extremely appealing. The chefs have enjoyed handling our vanilla pods and have been impressed with their aroma, size and quality.

“Our customers have shown themselves to be interested in learning more about the LittlePod orchard, our Indonesian vanilla pods and the positive impact that our approach is having on the environment. The LittlePod farmers have proved that there is an alternative to Madagascan vanilla and these pods have a higher vanillin content, which means you get more for your money!” Like to find out more about the LittlePod farmers’ Indonesian vanilla pods? Please call 01395 232022 or email sales@littlepod.co.uk for additional product information, prices and purchasing.

Premium Wines from 79 North

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

prioritize organic practices and environmental responsibility.

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

Hospitality Technology

New SiteMinder Report Reveals Hotel Revenue Up To 60% Higher From A Direct Booking Than Other Sources

London, UK – A new report by SiteMinder, the world’s leading hotel distribution and revenue platform, reveals that hotel websites outperformed all other booking sources in driving revenue per booking in 2024, by as much as 60%.

The report, SiteMinder’s Hotel Booking Trends, based on more than 125 million reservations – the largest volume of hotel reservations from any single technology platform – shows that hotel websites globally produced an average of £403 per booking for hotels last year. This figure was 8.5% higher than the prior year and more than 60% above the value-perbooking via OTAs (£249); more than 35% above global distribution systems (£295), and more than 15% above wholesalers, DMCs and tour operators combined (£346).

The year-on-year rise in direct booking value saw hotel websites either hold or improve their position among every major travel destination’s top sources of total revenue, for the first time, including in the UK, where hotel websites remained the third highest revenue-generating channel for hotels.

SiteMinder’s VP of ecosystem and strategic partnerships, James Bishop, says the findings show travellers are not only seeking out hotel websites in strengthening numbers, but spending more when they do.

“When booking directly, travellers are choosing higher-value rooms, staying longer and adding extras, and each of these factors represents a tremendous opportunity for hotels to provide those exclusive deals.

This certainly doesn’t mean hoteliers should disregard third-party channels in 2025; they continue to offer unique and unmatched reach, as well as simplicity, as evidenced by their continued dominance in each one of the Top 12 lists of hotel booking revenue-makers worldwide. But what our findings highlight is the importance of hotels delivering an easy booking experience that comes with smooth payments and strong security, just as third-party channels do so well.”

The annual SiteMinder’s Hotel Booking Trends report is the authority on hotel bookings across 20 of the world’s most established destinations. It is based on the booking data of SiteMinder’s more than 44,500 hotel customers, who in 2024 used SiteMinder’s platform to secure more than 125 million bookings valued at more than US$50 billion in revenue.

FURTHER ANALYSIS OF SITEMINDER’S 2024 DATA SHOWS:

• The global resurgence of international travel was fuelled by the accelerating return of Asian hotel guests. In the UK, while Booking.com remained the leading revenue-generator for hotels, Asia Pacific’s Agoda climbed to a company-high fourth place, Trip.com again performed strongly and Indian B2B platform TBOHolidays emerged as a top channel, leveraging its growing global travel agent network.

The Top 12 hotel booking sources which generated the most revenue for UK properties in 2024 were:

1. Booking.com

2. Expedia Group

3. Hotel websites (direct bookings)

4. Agoda

5. Hotelbeds

6. Global distribution systems

7. Trip.com

8. WebBeds

9. Airbnb

10. Hostelworld Group

11. TBOHolidays

12. Mr & Mrs Smith

• Travellers booked earlier and cancelled less, with international visitors comprising a larger share of total check-ins, as domestic guests competed for the best deals. Lead times at UK properties extended for the fourth consecutive year, with the average booking window surpassing 35 days—four days longer than the global average. Cancellations decreased to 18.25%, compared to just under 20% globally.

• As in previous years, the UK was again a global leader in short stays, with over 92% of bookings being for either one or two nights, and just two percent booked for five nights or more.

• Slightly down throughout the year (£202 vs £210 in 2023), average room rates at UK hotels peaked in July, at £228, coinciding with the highest check-in volumes. By contrast, January, the quietest month, saw rooms priced at a more affordable £157. Aligned with 85% of countries, Fridays generated the most revenue for UK properties in 2024, averaging £18 more than Saturday stays, and £43 higher than Sundays––the week’s most affordable night for guests.

“As trends change to mirror today’s dynamic traveller, hotel businesses must remain flexible and responsive. SiteMinder’s report shows that traveller preferences are anything but fixed, so those who can adapt quickly will be best positioned to succeed,” says Bishop.

“In 2025, the advantage will come from leveraging data-driven insights, building flexibility into strategies, and seizing new opportunities. Properties that embrace this approach will not just establish themselves as leaders within their markets; they will set a new standard for an industry undergoing transformative change.”

SiteMinder’s Hotel Booking Trends report is available here: www.siteminder.com/hotel-bookingtrends/

Comptoir Libanais Integrates SetMenu Technology for a Seamless Guest Experience: A New Era of Restaurant Operations Hospitality Technology

Comptoir Libanais is proud to be the first UK restaurant group to integrate SetMenu (powered by OrderPay) through its partnership with SevenRooms. Launched during Christmas 2024, this innovative integration has revolutionised guest reservations, pre-ordering and operations by eliminating manual spreadsheet entries and streamlining the entire booking process. As well as providing the essential service of allowing guests to pre-order their meals.

SetMenu’s flexible Pay-As-You-Go model is ideally suited for high-demand periods, such as the festive season, by helping manage costs without the burden of a fixed monthly retainer. The system’s real-time data collection and operational insights empower both front-of-house and kitchen teams to efficiently manage guest preferences and reservations.

“Integrating SetMenu has elevated our guest journey from booking to dining,” said Travis Fish, Operations Director. “The seamless data management across platforms not only streamlined our operations but also contributed to record sales during the busy Christmas period.”

Key Benefits of the Integration:

• Efficient Reservation Management: Optimises guest flow and ensures an exceptional dining experience.

• Real-Time Insights: Provides live data for both service and kitchen teams, reducing errors and boosting efficiency.

• Enhanced Guest Satisfaction: achieved with SetMenu’s appealing user interface, customised and fully automated email invites and reminders. The platform does all the chasing so teams don’t have to.

• Waste Reduction: Preordering capabilities allow for better control over food

wastage, supporting improved revenue management.

Nicole Goodwin, Marketing Director, added, “SetMenu captures data from every guest, not just the primary booker. This opens up valuable marketing opportunities and allows us to continuously refine our offerings.”

A survey conducted over the Christmas period revealed that 93% of guests rated their SetMenu experience positively, with 85.7% likely to preorder again. Guests praised the platform’s intuitive design, reduced wait times, and the ease of ordering.

Shakira Moody, Head of Customer Operations at OrderPay, commented, “We’re thrilled to work with Comptoir Libanais and demonstrate that SetMenu is the future of hospitality technology.”

This successful collaboration marks a new chapter in restaurant operations, and both companies are excited to explore further innovations in 2025 and beyond.

ABOUT COMPTOIR GROUP PLC

Comptoir Group PLC owns and operates 28 restaurants inspired by Lebanese, Middle Eastern, and North African cuisine. Its flagship brand, Comptoir Libanais, comprises 22 restaurants across London, the UK, and international travel hubs including Manchester, Bath, Birmingham, Oxford, Dubai, and Milan. The Group also operates Shawa and Yalla-Yalla, and has expanded internationally through franchise partners in the Netherlands, Qatar, UAE, and Italy.

ABOUT SETMENU

SetMenu is a preordering centralised system designed to streamline the guest journey through user-friendly interfaces, comprehensive operational tools and reducing labour costs for restaurants. Seamlessly integrated with platforms like SevenRooms, it helps hospitality businesses boost efficiency, and deliver unforgettable guest experiences.

• Time & effort - Ditch the tedious hours spent updating spread sheets and chasing guests. SetMenu does the heavy lifting for you.

• Human error - Say no to costly mistakes stemming from manual methods. Embrace accuracy and precision with SetMenu.

• Staffing - Empower your staff to focus on customer service and their core responsibilities, rather than manual bookings.

• Stock issues - Enhance your inventory predictions. Detailed reports from SetMenu help you order stock with confidence and foresight. For more information about SetMenu or to discover how it can transform your operations, please contact: Sales@orderpay.com or visit www.orderpay.com

New Paging Technology from LRS Improves Customer Service, Efficiency and Profitability

Waiting for service or an order can often leave customers feeling frustrated and uncertain, especially when they have no idea how long the wait may be.

Long Range Systems UK (LRS) has introduced a revolutionary solution to this common problem for the UK with a new colour customer and guest paging system. This new innovative system, powered by the T9561CT transmitter and compatible with CS7, CS8, and latest CS8 Alpha Text pagers, it uses a simple yet effective “traffic light” approach.

For businesses in industries like hospitality & restaurants, healthcare and logistics, this system improves communication, reduces frustration, and enhances customer satisfaction. LRS’s solution is paving the way for smarter, more customer-focused paging systems that can integrate in to back of house systems.

THE PROBLEM WITH OLDER PAGING SYSTEMS

Traditional paging systems that many use, while functional, often leave customers and guests frustrated through lack of communication about wait times. Once handed a pager, customers are left wondering how long they’ll have to wait, leading to uncertainty and dissatisfaction. For businesses, this lack of clarity results in negative customer experiences.

Uncertainty also increases the chances of miscommunication or customers abandoning their wait altogether, impacting operational efficiency and customer retention. Additionally, traditional pagers provide no way to prepare the customer for upcoming service, such as when they need to return or get ready to collect their order.

Recognizing these challenges, LRS developed this innovative colour customer paging system, designed to address these issues head on. By incorporating a clear, innovative “traffic light” notification system, customers now can receive an update, reducing frustration and enhancing customer experience.

HOW THE COLOUR PAGING SYSTEM WORKS

This system introduces a simple, effective way to keep customers informed. Using a combination of the T9561CT transmitter and the CS7, CS8, or CS8 Alpha message pagers, this system delivers updates through an intuitive traffic light notification approach. Here’s how:

Red Light: When a customer receives the pager, it begins flashing red at intervals of about 30 seconds. This indicates the initial waiting phase, letting customers know they are in the queue and their service will take a little time.

Amber Light: As the service or order nears completion, the pager shifts to flashing amber every 15 seconds. This is a “get ready” signal, informing the customer that their wait is almost over and they should prepare to collect their service or item soon.

Green Light: Finally, when the service or order is ready, the pager flashes green continuously. This clear and immediate notification ensures the customer knows it’s time to collect their item or proceed to the service point.

For businesses using the CS8 Alpha Text pager, text messages can be sent alongside the colour flashes to provide specific instructions such as “Your order is ready”, or “Please proceed to the counter.”

The following YouTube video explains in further detail how the traffic light paging system works: https://www.youtube.com/watch?v=wHnZHY_87so

For further information contact Long Range Systems UK Ltd on 01782 537000 or visit their website at www.lrspagers.co.uk

Exeter City and Skytab POS - A Winning Combination

An efficient and feature-rich EPOS solution is a necessity for any busy football club looking to maximise their match-day food and beverage revenue. After an extensive selection process for an EPOS system that could deliver results, Exeter City F.C. chose SkyTab POS.

They are finding that this solution is already giving them a tremendous return on investment even on the busiest match days delivering a blisteringly fast service and an overall improved experience for their fans.

Thanks to the Glass mobile order taking solution the club has the capability to take payments anywhere in the ground. It is like having a point-of-sale terminal in the palm of their hand. Staff can serve fans quickly from any kiosk or any bar as the robust dedicated tablets work in real-time.

The EPOS is making a tremendous impact on speed of service while also being fully inte-

Improving Customer Service

grated with credit card payments thus eliminating the need for multiple payment systems. With actionable real-time management information at their fingertips, the Exeter team can monitor matchday sales performance as it happens. While powerful, they are pleasantly surprised that it is also the most cost-effective solution they have used.

“I’ve worked with many EPOS, and this one has blown my mind. Our CFO is remarkably excited. SkyTab is going to form an exciting part of my journey going forward with the club.” Wayne Moore, Food and Beverage Manager, Exeter City F.C.

The EPOS is giving Exeter City the tools they need to deliver a winning guest experience with an immediate ROI and the tools they need to drive future success.

To find out more and to book a demo visit www.nfs-hospitality.com/skytabposuk/ or see the advert on page 13.

Natasha's Law: Three 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. Three 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.

“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 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.

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 https://bit.ly/4ge0DBa to discover our full range of food labelling solutions.

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

Araven New PP Basic Pans and Lids Range Complete The Most Comprehensive Catalogue for Food Preservation

With the launch of the new range of BPA Free Polypropylene Basic pans and lids Araven once again demonstrates its leadership in product offering for the Horeca sector.

The new product range stands out as the most practical, affordable and sustainable solution for the professional kitchens with maximum hygiene and food safety guarantees. The range offers the widest variety of sizes, capacities and models on the market and features all the Araven features and benefits, such as its integrated label or the ColorClip system for easy food management.

The PP Basic range is available in up to six Gastronorm formats, from

GN 1/9 to 1/1, and three different heights - with both smooth and perforated base for liquid drainage. It is made of BPA-free polypropylene, which complies with the most stringent food safety regulations. This material also offers easy cleaning, great durability and high transparency. Due to resistance to temperatures between 95º and -40ºC, it can be both heated in microwave and used in commercial freezers.

The new Basic lid offers excellent food preservation. With Araven quality guarantee, these food pans, together with their lids, are ideal for ensuring optimum hygiene and food safety, while preserving the best properties of the food and reducing the level of wastage due to food spoilage. In addition, compliance with Gastronorm (GN) formats, the European standard in the Horeca sector and the food industry, guarantees perfect adaptation to food counters, shelves, or buffet displays.

For further information visit www.araven.com

Cleaning and Hygiene

Protect What Matters: A 360 Solution for Hospitality Challenges

WHY NOW?

At PDI International, we’re proud to launch the Protect What Matters Most campaign, introducing Protect 360° Sanitising Wipes.

Leveraging our expertise as a global healthcare leader, we’ve developed a professional-grade sanitising solution tailored for hospitality. More than just cleaning, these wipes help protect your people, reputation, and the planet.

Running a hospitality business is more demanding than ever, with rising NIC contributions and operational costs up by 55%.

We wanted to champion hospitality professionals, acknowledging their challenges in tough economic times. The campaign focuses on the real cost of cleanliness – from sticky tables and staff wellbeing to customer trust.”– Nina Smith, Marketing Manager, PDI International

CLEANLINESS: THE FOUNDATION OF TRUST

Cleanliness is a top factor influencing customer sentiment. A 2023 Accor study found that 81% of European and UK consumers consider it essential. Neglecting hygiene doesn’t just lead to bad reviews – it erodes trust.

A frequent complaint? Sticky tables. This isn’t just about poor cleaning; it can result from varnish breakdown, harsh chemicals, or dirt build-up. Protect 360° wipes tackle this issue effectively.

PEOPLE: THE HEART OF YOUR BUSINESS

Your staff’s wellbeing is crucial. Traditional cleaning methods, like reusable cloths, are prone to cross-contamination. The Food Standards Agency recommends disposable alternatives to reduce risk.

SUSTAINABILITY: A PRIORITY FOR TODAY & TOMORROW

The Secret To Achieving 5-Star Ratings Revealed

Reckitt Pro Solutions Unveils Quantum Warewashing Range to Secure Rave Reviews and Boost Occupancy in HoReCa Establishments

A staggering 92% of guests would not return if the tableware wasn’t entirely clean. New research commissioned by Reckitt Pro Solutions amongst frequent

restaurant-goers sheds light on the crucial role clean and hygienic dishware plays in securing positive customer reviews and encouraging repeat visits.

Cleanliness is king:

The survey revealed that cleanliness directly impacts reviews: 77% of guests would remove two or more stars from a restaurant's review if the dishware was not entirely clean and 92% would not return if dishware is not entirely clean.

QUANTUM PROFESSIONAL: 5-STAR SERVICE MADE EASY

Reckitt Pro Solutions has launched Quantum Professional, an innovative new range of warewashing products designed specifically for the HoReCa markets.

Sustainability isn’t just a trend—it’s a business necessity. A Lightspeed survey found that 90% of consumers expect ecofriendly hospitality practices, and 26% would stop visiting businesses that don’t prioritise sustainability.

Protect 360° Sanitising Wipes support your green goals:

• 100% biodegradable fibres & plant-based active ingredients

• Recyclable packaging

• UK manufacturing to reduce carbon footprint WANT TO TRY THEM OUT?

Write to us via samples@sanipro-intl.com to order your FREE samples!

A: PDI EMEA Ltd Pywell Road, Willowbrook East Industrial Estate, Corby NN17 5XJ, UK

T: + 44 (0) 8081 697 945

W: https://pdi-intl.com

E: hello@sanipro-intl.com

The range was created in response to the crucial requirement in this sector for brilliant, clean glass and dishware, as a critical driver to securing the 5- Star reviews.

Building on the legacy of Finish, the UK's No. 1 selling household dishwashing brand, Quantum offers significant benefits:

provides a powerful and reliable tableware solution that delivers impeccable cleanliness results

• improves operational efficiency both in front and back of house

• tackles even the toughest stains suitable for all types of professional warewashing machines.

The Quantum range: four targeted products for exceptional cleaning performance Detergents:

• Liquid Detergent: Cuts through grease and removes stubborn stains like dried-on egg, oil, tea, and coffee with ease.

• Glass Wash (Available as Liquid): Ensures sparkling clean and spotless glassware, tackling limescale and red wine stains effectively.

• Tablets (Available in tablet and gel capsules): Each tablet serves for up to 5 cycles.

Additives:

• Rinse Aid: Delivers brilliant shine and effortless drying. Salt: Provides superior protection against limescale residues and white marks, ensuring longer-lasting equipment and sparkling dishes.

Beyond cleanliness: enhancing back-of-house operational efficiency

Quantum Professional delivers perfect washing results and faster drying every time with less rewashing and polishing of glasses. These products can also aid in HACCP Plan compliancy.

Quantum is now available nationally and readily obtainable through Reckitt Pro Solutions' national network of key distributors. The packaging for this new range is also 100% recyclable.

To find out more about the research and the new range of Quantum Professional products, please visit Reckitt Pro Solutions at https://uk.reckittpros.com/

Introducing the Revolutionary MAXX Synbiotic Range!

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

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

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

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

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

Don’t Slip Up!

Duplex offers the most simple and versatile solution for the thorough cleaning and drying of all kinds of floors including the most common types of slip-resistant flooring found in the catering and hospitality sector. The secret to the Duplex’s remarkable performance lies in its contra-rotating cylindrical brushes. This design produces an exceptionally thorough clean on all floor types. The unique design includes thousands of bristles, strategically placed across

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

Visit www.ecolab.com today for information on the full range.

effectively lift dirt, grime and water from the floor surface leaving it clean and dry. All Duplex models use minimal amounts of water to effectively clean the floor so the quick drying time means that slips are less likely than using conventional cleaning methods. When combined with steam the Duplex’s cleaning power is enhanced further still with the added benefit of sanitization and water saving, and even quicker drying times.

Without the need for harsh chemicals, steam combined with the scrubbing action of the brushes penetrates deep into the abrasive particles of the floor producing an exceptionally thorough clean whilst maintaining its slip-resistant nature.

Maintaining excellent standards in floor care significantly contributes to a business’s success in the hospitality sector with around three quarters of potential customers avoiding establishments with a low hygiene rating. Conversely, implementing good cleaning practices can increase customer foot traffic thereby boosting revenue.

For further information see the advert on this page or visit www.duplex-cleaning.com

Outdoor Spaces

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

Enhance Your Space With Quality Outdoor Furniture! Book Your

In today’s competitive leisure market, the experience you offer your guests can make all the difference. For pubs and restaurants, it’s not just about providing somewhere to sit- it’s about creating an unforgettable, comfortable environment that encourages visitors to return year after year. One of the simplest yet most effective ways to elevate your guests’ experience is by upgrading your outdoor furniture.

With 20 years’ experience providing bespoke designs and multi-site rollouts, we are a reliable provider and installer of high-quality furniture, from picnic tables and benches, rattan, teak and 100% recycled plastic, to accessories such as parasols, planters, bins and parking signs.

Our comprehensive services include: • In-house CAD services for custom designs

www.leisurebench.co.uk

Stylish Wicker Furniture For Your Outdoor Space

Wicker furniture is all set to be more popular than ever this summer. The good news is Trent Furniture have a great range of wicker style seating built to withstand everything that the Great British weather and the demands of the hospitality setting can throw at it!

Designed for the great outdoors, the bestselling Monaco Stacking Chair is available in a black, green, red or natural wicker finish. Fully stackable, its water resistant and strong yet lightweight aluminium frame and rattan seat are built to seat your customers in comfort and style on the pavement or in your outdoor seating area for years to come. Its contemporary design is sure to work well with most of your existing tables or you can opt to pair it with our Alma Aluminium Table. This easy-tomaintain table is available with a square or round top for an elegant al fresco look.

Our Plaza range is another highly popular wicker furniture option thanks to its versatility and chic good looks. It’s crafted from low maintenance water-resistant and UV-resistant black synthetic rattan that won’t fade in the sun. Again, designed for outdoor spaces, the stackable Plaza chair, armchair and hardened glasstopped table which seats up to four in comfort, is becoming increasingly used in indoor settings too. Wherever you choose to place it, its clean design is built to serve you and your customers for the long-term. Alternatively, if you’d rather opt for on-trend earthy brown, our Bolero range of polypropylene outdoor table and chairs offers the sought-after wicker look with the added bonus of being fully recyclable. To discover more about these pieces and the rest of our extensive range of outdoor furniture, please get in touch 0116 286 4911 or via our contact form at www.trentfurniture.co.uk/contact-us

The Importance of Outdoor Spaces

In the ever-evolving hospitality industry, outdoor spaces have become a crucial asset for pubs, hotels, and restaurants across the UK. With changing consumer preferences and an increased focus on alfresco dining, well-designed outdoor areas can significantly enhance a venue’s appeal and profitability. From charming pub gardens to stylish hotel terraces, investing in outdoor refurbishments is no longer just an aesthetic choice— it’s a business necessity. As guest expectations rise, establishments that create inviting, comfortable, and weather-resilient spaces stand to benefit the most.

The importance of outdoor spaces has been magnified in recent years, particularly in response to shifting social habits and health-conscious trends. Many customers now actively seek venues that offer fresh air, greenery, and a relaxed atmosphere, whether for casual drinks, fine dining, or social gatherings. As a result, pubs and hotels that optimize their outdoor environments with upgraded seating, ambient lighting, and effective shelter solutions can significantly improve customer experience and dwell time. A thoughtfully designed outdoor space can set a venue apart from competitors,

making it a preferred destination for locals and tourists alike.

Refurbishing outdoor areas is also a strategic way to maximize capacity and revenue, particularly in peak seasons. Well-utilized gardens, patios, and terraces provide additional seating that can help businesses cater to larger crowds without requiring major structural expansions. With the right enhancements—such as heating solutions for year-round use or sustainable landscaping to create an eco-friendly appeal—hospitality venues can extend their service hours and attract patrons even in cooler months. This flexibility is especially beneficial in the UK, where unpredictable weather often dictates consumer behavior.

By prioritizing outdoor refurbishments, pubs and hotels can future-proof their businesses, enhance customer satisfaction, and create vibrant social hubs that cater to evolving consumer demands. In an increasingly competitive market, those who invest in their outdoor areas today will reap the rewards for years to come.

Handmade Garden Furniture From MG Timber

The

ket is heavily influenced by changes in weather conditions, with consumers more likely to purchase picnic benches

periods of good weather. MG Timber specialise in the manufacturing and supply of high-quality

Their picnic tables are made from high-grade timber and are designed to withstand the harsh outdoor elements. Whether you’re a restaurant seeking to enhance the cosy ambiance of your outside space with a high-quality dining set. A hotel wanting to revive your garden with a premium picnic table or a pub landlord aiming to elevate your beer garden with an impressive selection of pub benches and wheelchair accessible picnic tables. MG Timber are the garden furniture

suppliers for you.

Crafted from the finest Swedish Redwood, each piece is expertly pressure treated to ensure longevity and protect against the elements. Renowned for their robustness, our treated wooden outdoor furniture is designed to withstand the unpredictable British weather, making them a reliable choice for any catering and licensing industry outdoor space.

For full details about our vast array of top-quality outdoor picnic benches for sale contact us today. We are also offering up to 15% off on commercial orders, please visit our website www.mgtimberproductsltd.co.uk or call

Café Culture - Pavement Profit

New Outdoor Ranges from ILF

With the ongoing success of the ILF Chairs website, ILF now have a comprehensive range of STOCK outdoor seating and tables to suit all budgets.

We have a range of outdoor chairs, barstools and tables available in Aluminium, Resin and Polypropylene which allows you to choose from a variety of styles and colours.

More STOCK ranges coming soon please check the website. www.ilfchairs.com/terry.kirk@ilfchairs.com

Their online website offers both indoor and outdoor seating and table solutions.

Divided into Contemporary seating, Upper Class, Lounge Seating, Period Seating, Outdoor seating and tables plus Indoor Dining & Coffee height wood tables, creating a great selection of products to view at your leisure. Most made to order indoor seating and indoor wooden table bases and tops can be finished to any customer specification. Outdoor items offer a variety of colours within the same product style.

Enquiries can be sent to ILF directly from the website and they will reply within 24 hours. ILF hope you will enjoy the experience of viewing their easy to navigate website and they look forward to helping clients get the best products for their hospitality site.

Kitchen Equipment and Fit Out

The Importance of Up-to-Date Equipment in Hospitality Kitchens

In the hospitality industry, the efficiency and reliability of kitchen equipment are crucial to delivering highquality food and service. Whether in pubs, hotels, or restaurants, outdated or poorly maintained appliances can lead to slower service, inconsistent food quality, and increased operating costs. Investing in modern, energy-efficient kitchen equipment—such as ovens, fryers, dishwashers, and ventilation systems—not only improves day-to-day operations but also ensures compliance with hygiene and safety regulations.

In a busy kitchen, every second counts. Modern ovens and fryers are designed for faster, more even cooking, helping chefs prepare meals consistently while reducing food waste. Newer models also offer advanced temperature control, programmable settings, and energy-efficient features that help lower utility costs. By upgrading to high-performance appliances, hospitality businesses can improve service speed, maintain food quality, and meet growing customer expectations.

Cleanliness is a top priority in any hospitality setting, and up-to-date dishwashers and glasswashers play a crucial role in maintaining hygiene standards. In high-volume environments like pubs and hotels, unreliable or outdated machines can cause delays in service and create hygiene risks. Modern dishwashing equipment is designed to clean efficiently at higher temperatures, ensuring glassware, crockery, and utensils are sanitized and ready for use quickly. Upgrading to energy-efficient, high-capacity dishwashers not only speeds up operations but also reduces water and electricity consumption.

While cooking and cleaning equipment are essential, the kitchen’s ventilation system is just as important. Proper ventilation keeps the working environment safe and comfortable by extracting smoke, grease, and heat. However, without regular maintenance, kitchen ductwork can become clogged with grease, creating a fire hazard and reducing air quality. A well-maintained extraction system improves air circulation, helps prevent equipment from overheating, and ensures compliance with fire safety regulations. Regular cleaning and servicing of ventilation systems are essential to avoid costly breakdowns and maintain a safe kitchen environment. Keeping kitchen equipment up to date is an investment that pays off in the long run. Modern appliances reduce energy costs, improve efficiency, and help hospitality businesses maintain high food safety and hygiene standards. Additionally, well-maintained equipment minimizes downtime, reducing the risk of service disruptions that could harm a venue’s reputation. In an industry where reliability and speed are key to customer satisfaction, ensuring that kitchens are equipped with the latest technology is essential for long-term success. By prioritising modern equipment and regular maintenance, pubs, hotels, and restaurants can enhance their operations, improve safety, and provide a better experience for both staff and customers. In today’s competitive hospitality landscape, having a well-equipped, smoothly running kitchen is not just an advantage—it’s a necessity.

Meiko’s New UPster XD Extra-Large Undercounter Dishwasher

“It gives big results but only has a small footprint while providing a range of washing solutions for pubs, bars, hotels, restaurants, and cafes,” says Meiko UK MD Paul Anderson. Meiko’s New UPster U 500 XD undercounter dishwasher washes everything from delicate glassware to crockery, serving dishes, trays, reusable food delivery crates and baking trays, which can be washed stacked next to one another.

There are multiple wash programs to suit the different ware, a self-cleaning programme and fully insulated chambers and doors to minimise heat loss and maximise efficiency. Optional GiO reverse osmosis ensures sparkling clean, spot-free results every time. Paul Anderson continues, “Rack dimensions are 500 x 500 mm, but the machine washes trays and Euro crate boxes up to 600 x 400 mm thanks to the extended door.

“Using a deeper door to expand the flexibility of a dishwasher is an ingenious way to provide more value for the user and it makes the new UPster XD suitable for anyone who does not have enough space for a conventional pot washer.”

UPster machines come with the new Meiko ‘AktivPlus’ fine filtration system, which filters the wash tank water several times over. Cyclic backflushing actively and reliably ejects food particles and dirt from the wash water. There is also a ‘toothpick trap’ to protect the drainage pump. Blue colour-coded components mean that cleaning is made easier for staff. The parts coloured blue are those that need removal and cleaning in the sink, as part of the regular clean down. This ensures even untrained staff instinctively know what to do.

For more information, see the advert on the facing page, Tel:

MeikoUK@Meiko-uk.co.uk or visit www.Meiko-uk.co.uk

Kitchen Equipment and Fit Out

KDE Catering Equipment: Your Trusted Partner in the Catering Industry

KDE Catering Equipment is a leading independent supplier of commercial catering equipment, providing sales, service, and installation with unmatched expertise.

Serving a wide range of sectors— including hospitals, hotels, pubs, restaurants, takeaways, schools, nursing homes, and coffee shops— KDE ensures tailored solutions for every budget and requirement.

Founded and independently owned by Jonathan Mellor, whose career spans three decades working with renowned manufacturers worldwide, KDE is built on a foundation of industry knowledge and a commitment to excellence. This experience allows the company to deliver exceptional service and high-quality products to businesses of all sizes.

KDE proudly serves as the UK’s official importer of STIERLEN, a German manufacturer celebrated for its precision-engineered glasswashers and dishwashers. Designed to handle the rigorous demands of commercial kitchens, these glasswashers and dishwashers offer outstanding performance, durability, and efficiency. All with 2 years parts warranty.

In addition to its extensive product range, KDE stands out for its customer-focused services, including

overnight delivery on most products. This ensures businesses can quickly access the equipment they need to keep operations running smoothly, minimizing downtime and maximizing productivity.

From expert advice to seamless installation and ongoing maintenance, KDE is dedicated to supporting its customers at every step. Whether outfitting a new kitchen or upgrading existing equipment, KDE combines reliability, quality, and convenience to meet the unique needs of the catering industry.

With a legacy of trust and a focus on innovation, KDE Catering Equipment remains a cornerstone of the UK’s catering sector, helping businesses thrive with dependable, high-quality solutions delivered with unparalleled efficiency.

UK’s official Importer of Stierlen Dishwashers Tel: 01422 524800

Email: sales@kdecateringequipment.com www.kdecateringequipment.com

QUOTE CLH10 FOR 10% DISCOUNT OFF YOUR FIRST ORDER

How to Effectively Maintain a Waste Water Pumping System

All kitchen waste water pumping systems require an inspection and maintenance schedule to keep them operating effectively and to prevent clogging or blockages.

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

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

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

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

Finally, the inside of the tank should be washed out before everything is re-

QuoteCLH10 for 10% discount off yourorderfirst

The UK’s official Importer of Stierlen Dishwashers Tel: 01422 524800

Email: sales@kdecateringequipment.com www.kdecateringequipment.com

assembled and the mains power switched back on.

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

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

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

For any operation or maintenance questions about waste water pumping systems, please contact the expert team at Pump Technology Ltd.

Kitchen Equipment and Fit Out

Caterquip UK - Specialist Catering Equipment Supplier and Business Start-up Consultancy

‘EVER DREAMED ABOUT OPENING YOUR OWN BAR, RESTAURANT OR CAFÉ, BUT DON’T KNOW WHERE TO START?’

Meet Dominic Ricciardi….

Caterquip UK supply professionally reconditioned catering equipment and key to our success is saving clients huge amounts of money compared to buying new, which . Our other key benefit is giving clients access to those desired premium European brands which are very expensive new and out of reach for many’.

Dominic has opened two of his own very successful restaurants and is acutely aware of the hidden pitfalls of getting a new business off the ground. He has also assisted hundreds of Caterquip clients to plan, launch and provide support with their own catering businesses.

With over 25 years of start-up consultancy experience, Dominic Ricciardi and his team will assist you in realising your dreams by offering the following support.

• Analysing location (understanding amount of customers in your catchment area)

• Financial Business plan

Planning permission

• Alcohol license

• Any other licenses including liaison with local Environmental Health.

• Kitchen and Bar design

• Front of house design and layout

• Drinks menu

• Food menu

• Staffing

Avoid the obvious, and not so obvious challenges ahead. Our consultancy services will steer successful launches and strategies for ongoing success.

Expert and practical advice is crucial to understand the pitfalls and dealing with the following fear factors.

About 60% of restaurants in the UK fail in their first year of business. This is similar to the failure rate in the US.

Explanation

• The restaurant industry is known for being difficult to succeed in.

• Restaurants often have low profit margins.

Temporary Kitchen & Equipment Hire

ment.

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

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

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

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

the hire period.

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

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

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

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

Restaurants face intense competition from other food service providers.

• Restaurants can struggle to meet the changing demands of customers.

• Lack of an original concept

Poor understanding of costs

• Poor quality food

• Customer service issues

Running out of cash

• Being outcompeted

• Having a flawed business model

• Regulatory or legal changes

• Pricing or cost issues

Most of the 40% who are successful will have consulted expert and knowledgeable assistance to guide that success and remove the anguish and avoid harmful guess work.

Consulting expert and experienced knowledge will help you define your goals, navigate complex business set up & launches and remove the often scary and ominous routes to business success.

Dominic can be contacted by email dominic@caterquip.co.uk

For further information on Caterquip see the advert on this page.

Fridge Seals Direct

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 warehouseswe 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

From gas ranges, fryers, and ovens to fridges and more... Popular brands such as

Garland, Foster, Blue

and

• 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

Independent Kitchen Extract Auditing Service Kitchen Equipment and Fit Out

Swiftclean, the nationwide-based air and water hygiene company, has recently launched its new Kitchen Extract Auditing service.

It has been developed primarily to support Facilities Management companies when they take on a new multisite contract.

When a new facilities management team takes over the running of a new multi-site contract, they may, as part of that contract be required to make sure that the current specialist cleaner of the kitchen extract systems is carrying out the work to the required standard.

As a member of the BESA and the Ventilation Hygiene Register, Swiftclean has the experience and qualifications to carry out these audits and ensure that they have been completed thoroughly and competently following the TR19® Grease specification. TR19® Grease is issued by the BESA (Building Engineering Services

Association) and is widely accepted as the leading source of authority on kitchen extract system hygiene.

Our audit reports include a summary of the overall condition of the extract system with photos. They will detail the grease thickness levels before and after the clean and, if there are any inaccessible areas, they will make recommendations as to how to resolve these issues.

More and more insurers are now insisting that systems are cleaned to the TR19® Grease specification. It is important for you to check your policy as there will be a possibility that you may not be paid out in the event of a fire if you cannot provide clear evidence of your compliance with TR19® Grease.

Swiftclean is also a leading provider of expert cleaning for kitchen extract systems, routinely providing clients with compliant systems.

www.swiftclean.co.uk

Caterquip - Specialists in Ventilation Systems

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

This Warwick based company offers nationwide coverage for all your commercial catering needs: free site surveys, quotations and designs (CAD), quality bespoke and standard fabrications, specialist knowledge of catering ventilation systems including input air, odour reduction (carbon 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

Design and Refit

For bars and pubs, creating an inviting, functional space is essential to keep customers returning. Whether you’re refreshing your current look

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

As specialist UK manufacturers, we take pride in delivering high-quality, durable, and comfortable beds that meet strict UK & EU fi re safety regulations (BS 7177:2008 – Crib 5), ensuring your guests sleep safely and soundly. Why Choose HotelContractBeds?

TEKNE - Where Design Becomes Reality Design and Refit

For over half a century, Tekne has been at the forefront of the joinery and fit out industry, delivering exceptional craftsmanship and expertise to a diverse range of projects. From luxury private residences to iconic restaurants and hotels, Tekne has built a reputation for quality and precision, working with renowned chefs such as Rick Stein and Jamie Oliver, and hospitality giants, The HSH Group at The Peninsula Hotel, London.

years, having been responsible for some of the area’s most exciting and respected venues. The opening of The Ivy in the heart of Bournemouth is particularly significant as it represents a long-standing relationship with The Ivy Group.

Where design becomes reality

Based in Poole, Dorset, Tekne's headquarters houses a state-of-the-art

32,000 sq ft manufacturing facility. This expansive space allows the company to produce highquality bespoke furniture and joinery, ensuring that every element of a project is crafted with care and attention to detail. The ability to manage all aspects of a project under one roof, from design to construction and manufacturing, makes Tekne a leader in its field, offering Contract Management services for projects of all sizes and budgets.

Connections to the local community go back many

Mayfair Furniture

Mayfair Furniture will be celebrating 12 years this year of providing the UK’s fastest and affordable commercial furniture. Supplying all kinds of establishments from high end hotel chains to small local takeaways.

We keep in stock a huge variety of items ready for immediate dispatch, and can fulfil a wide range of bespoke orders. We deliver to all areas of the UK, Ireland & Europe.

We are not just a supplier; we understand that from time to time hospitality and leisure establishments like to give themselves a fresh new look. That's why not only do we supply contract furniture, but when it's time for your establishment to go through a

We have grown from a local success story to a respected name in the industry, collaborating with some of the most recognised names in hospitality. From working on high-profile hotel projects such as 1 Hotel Mayfair, to local projects such as the nearby New Forest Limewood Hotel spa, recently awarded UK Spa of the Year.

With over 50 years of experience, Tekne continues to build on its legacy, bringing a passion for craftsmanship and a dedication to excellence to every project.

Whether it’s creating bespoke furniture or managing large-scale construction projects, Tekne remains committed to delivering the very best.

Talk to us about your next project, on 01202 672121, email info@tekne.co.uk or visit www.tekne.co.uk

One of UK’s leading bespoke joinery, fine cabinetry and marquetry specialists responsible for the creation of some of the UK’s finest interior and social spaces.

Talk to us about your next project, on 01202 672121 info@tekne.co.uk www.tekne.co.uk

Hotelier

Design and Refit

Traditional Pub Furniture For Timeless Style

Elevate

Heritage furniture made from rich, dark wood has been named as a key furniture trend for 2025, but as every publican knows, this kind of authentic design is timelessly popular.

Here at Trent Furniture, we offer a fantastic range of traditional pub furniture, which takes the exquisite craftmanship of the 19th century as the inspiration for today’s cast iron tables.

Available as a standard height or poseur table with the option of a double-level top, the Dolphin Table features an intricate Victorian-inspired cast iron base that makes as much sense in a contemporary venue as it does in a traditional British pub. The Lionhead Table offers an alternative cast iron design in the same choice of four attractive finishes in melamine, veneer or solid wood. Or if you’re looking for

a round cast iron table, opt for the ever popular Girlshead Table with its muchloved image of a woman’s face. Whichever table you choose, you can be assured of traditional quality as well as style.

A classic table needs a chair to match and the Straight Leg Captains Chair, with its timeless spindleback design, turned wooden legs and option for an upholstered seat, is a perfect partner to any pub table. Alternatively, The Straight Leg Mates Chair offers the same durablity and simple yet elegant Colonial style.

Of course, no traditional pub interior is complete without bar stools. The Tall Colonial Button Top Bar Stool is one of our most popular stools to pair with the bar or a poseur table, while the simple Small Wooden Stool is the hardest working piece of furniture in any pub.

To find out more about our fantastic range of traditional, contract grade furniture, please call us on 0116 286 4911 or fill in our contact form at www.trentfurniture.co.uk/contact-us or see the advert on the facing page.

Your Hospitality Venue with Dining Chairs UK: Affordable, Stylish, and Durable Contract Furniture

As the UK’s hospitality sector continues to evolve, the demand for high-quality, durable, and aesthetically pleasing contract furniture has never been greater. At Dining Chairs UK, we are proud to be a trusted supplier to the hospitality industry and licensed on-trade, providing cost-effective furniture solutions for commercial venues across the country. YOUR ONE-STOP SHOP FOR HOSPITALITY CONTRACT FURNITURE

Whether you operate a bustling restaurant, a stylish hotel lounge, or a traditional pub, the right furniture plays a crucial role in defining your space. We specialise in providing a comprehensive range of hospitality furniture, including chairs, bar stools, table tops, table bases, and outdoor furnishings—ensuring you have access to premium-quality products at competitive prices.

HASSLE-FREE FURNITURE SOURCING WITH UNBEATABLE VALUE

At Dining Chairs UK, we believe in making commercial furniture buying as simple and stress-free as possible. Our vast selection of in-stock items means you can furnish your establishment quickly, without long lead times. Plus, with our competitive pricing and quick delivery options, achieving the perfect look for your business has never been easier.

We’re so confident in our pricing that if you find the same product at a lower price elsewhere, we won’t just match it—we’ll strive to beat any like-for-like quote. This commitment to affordability ensures that your business gets the best value without compromising on quality.

SUPPORTING THE HOSPITALITY INDUSTRY WITH RELIABILITY AND EXPERTISE

Tailored Solutions to Bring Your Vision to Life We understand that every venue is unique. That’s why we offer tailored solutions to match your brand’s identity and aesthetic vision. Our expert team works closely with business owners, designers, and hospitality professionals to source and specify furniture that seamlessly blends style, durability, and functionality.

With years of experience supplying contract furniture to the hospitality sector, we understand the unique demands of high-traffic commercial environments. Our furniture is built to withstand daily wear and tear while maintaining its visual appeal, ensuring a lasting investment for your business. From classic designs to contemporary styles, our collection caters to a diverse range of hospitality settings, helping you create an inviting atmosphere that keeps customers coming back.

For more information, visit www.diningchairsuk.com or call us to discuss how we can support your next project.

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.

Lymington Ramps - Safer Easier Access

Lymington Ramps make Beautiful wheelchair ramps with the SAFEST ANTI-SLIP Walking Surface and carry out FREE SURVEYS 7 DAYS A WEEK.

Every ramp is individually designed and handmade for all types of wheelchair and mobility access ramp requirements, to provide Safer, Easier Access in and out of our clients' homes and also commercial premises

NHS & Local Authority Approved, we design and construct ramps in homes, public buildings and all are made to suit each customer’s specific requirements for their safety, ease of use and comfort. They are attractive to look at, designed to blend in with each individual property and can be constructed using a range of materials and styles.

Located in Lymington, we provide wheelchair access ramps in Dorset & Hampshire, from Poole to Bournemouth across to Dorchester, Salisbury, Winchester, Southampton, Portsmouth and further afield when required.

Safest Ramp Access Anti-Slip Walking Surface is

Guaranteed for 25 Year. Whether it be your home or public buildings, wheelchair access must be safe and that is why all of our ramps. have an anti-slip walking surface that has been tested in Wet, Icy and Greasy conditions and proven to offer unrivalled slip resistance compared to other materials and if you step on one of our ramps, you will immediately feel safer because of the excellent grip beneath your feet.

Wheelchair ramps are quality guaranteed because of the excellent durable materials used, anti-slip walking surface, Sapele Hardwood, Steel framing and importantly the high standard of workmanship.

With over 40 years in construction, we are very experienced in all aspects of building, particularly wheelchair ramp access and will tailor each ramp to your exact needs and requirements.

Our top priority is to improve quality of life, by offering the best mobility ramps for homes and businesses.

07511 801493

www.lymingtonramps.co.uk

New Stock Chair Ranges from ILF

With the ongoing success of the ILF Chairs website, 2024 has seen an increase in their STOCK CHAIRS AND BARSTOOLS available in different Faux and Velvet upholstery and selection of frame colours, plus a 10 colour STOCK range of Egger laminated 25mm table tops in a selection of sizes and colour finishes, plus now also a range of STOCK Melamine tops. A full range of table bases in metal and stainless steel are also kept in STOCK. In addition, ILF now have a comprehensive range of STOCK outdoor seating and tables to suit all budgets, plus real wood table tops and real wood table bases for indoor use as well as a NEW full range of veneer back chairs made to order.

More STOCK ranges coming soon please check the website. www.ilfchairs.com/terry.kirk@ilfchairs.com

Their online website offers both indoor and outdoor seating and table solutions.

Divided into Contemporary seating, Upper Class, Lounge Seating, Period Seating, Outdoor seating and tables plus Indoor Dining & Coffee height wood tables, creating a great selection of products to view at your leisure.

Most made to order indoor seating and indoor wooden table bases and tops can be finished to any customer specification. Outdoor items offer a variety of colours within the same product style.

Enquiries can be sent to ILF directly from the website and they will reply within 24 hours. ILF hope you will enjoy the experience of viewing their easy to navigate website and they look forward to helping clients get the best products for their hospitality site.

Design and Refit

technicians

worktops,

shower trays, tiles, window frames and cills, furniture and

TES Group and Babbo Restaurant

TES Group had the pleasure of providing the building services for the newly opened Babbo restaurant in St Johns Wood Highstreet, working the with client and Design team they covered the installation of the Mechanical & Electrical services, Fitout, Decoration and Joinery works.

TES Group have been operating in the construction industry since 2009.

TES Group work with a range of clients including blue chip developers such as Berkeley Group, Mount Anvil, Multiplex, Taylor Wimpey, Vistry Group and private. TES Group specialises in the fit-out and commercial refurbishment of high-end space. They excel at working on bespoke projects which are both commercially and programme driven.

TES cover all aspects of both residential and commer-

Wood High Street, Babbo is a place to tell stories and create new memories with friends and family See the advert on the facing page for more information on TES Group or visit www.tes-group.co.uk

Magicman - Repair, Renew, Restore

The appearance of your hotel is of paramount importance when inspiring confidence and delight amongst clientele. You have earned your name and now want to maintain your position and reputation.

Multi-award winning, and with over 30 years’ experience in specialist restoration, Magicman are the first choice for major insurers in the UK and for the marine industry, continually introducing new products through our dedicated R&D facility. These have recently included new processes for protecting marble from stains, exterior brick tinting and the application of slip-resistant surfaces for baths and showers.

Our team can handle most problems with efficiency and ease, whether they involve cabinets or furniture. We'll even handle any of your snagging issues before you hand over possession of the room to your client, so they don't have to worry about paying extra fees due to incomplete repairs. We've got all kinds of options when it comes to repairing damaged items in your hotel rooms. If you want to find out more visit www.magicman.co.uk or download our free app available now.

Our customers include celebrated hotels, famous cruise lines and busy international transport hubs. From Park Lane to Pakistan, Bermondsey to Bermuda, we provide repair and restoration services all over the UK and around the world. At Magicman, we know that a good repair is the best thing to do. If your premises are in need of some TLC, we have the services and equipment to help you out. We can handle minor chips, scratches, and other superficial issues as well as more major damage such as dents, burns and cracks.

Design and Refit

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.

ABOUT DRAKES BAR FURNITURE

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 time-served officially trained craftsmen or externally based professionals.

Got you interested? We are available for a chat Monday – Thursday: 9.00 am > 4.00 pm and Friday: 9.00 am > 12.00 pm on 01422 839 690. If you prefer, email us at sales@askdrake.com, and of course please visit our website www.askdrake.com to see some of our range and past work. We are also available on Facebook and Instagram, just search for Drakes Bar Furniture and give us a follow!

Need a Quick Washroom Upgrade?

Rearo, a leading UK manufacturer and supplier of laminate surfaces, offers a wide range of high-quality cubicles for most washroom environments. Their products prioritise privacy, durability, and style, catering especially to hospitality and leisure.

Rearo is committed to sustainability, sourcing timber from FSC-certified forests and operating closed loop waste management. Their commercial team provides expert support, including site measurements, specifications, and design assistance.

Rearo's cubicles, new for 2025, range from the luxurious timelessness of Triumph, through Elevate’s modern cubicles with both height and privacy, to Enhance, which offers a wide range of décors to suit individual preferences, and Aspire’s made-to-measure cubicles for quick delivery - ideal for budget-conscious projects. Finally, RapidFit offers off-the-shelf cubicles and IPS for fast and efficient installations.

Rearo's RapidFit is the perfect solution for fast, easy, and stylish washroom transformations. Designed to meet tight deadlines, our off-the-shelf RapidFit range offers a variety of toilet cubicles and vanity units. Why Choose RapidFit?

• Speed: Quick and easy installation with flat-pack cubicles.

• Style: A range of high-quality laminate finishes to suit any aesthetic.

• Accessibility: Colours and textures chosen to comply with The Equality Act.

• Durability: Options for both light and heavy-duty use. Contact your local fitter, joiner, or plumber to request free sample packs and design assistance. Or order your RapidFit washroom directly today. commercial@rearo.co.uk www.rearocommercial.co.uk Call us on 0141 440 0800

Property and Professional

Insolvency Challenges Within The Hospitality Sector

There’s no doubt that businesses have had it tough since the pandemic, and none more so than the hospitality sector, which was already juggling with increasing costs, fewer customers, and tighter profit margins. It’s been claimed there’s been a record jump in the number of businesses in financial distress, with recent stats showing that insolvencies for pubs, clubs and bars rose 29% month on month. It comes as owners have been facing crippling energy bills, a shortage of labour, and have had to deal with high inflation since the pandemic.

Aside from April’s national insurance rise for employers, businesses will also face an increase staff cost in the form of the National Minimum Wage, which is set to increase by 6.7% this year. That means for someone aged 21 and over, their hourly salary will increase to £12.21 from £11.44. For small and medium sized bars and restaurants across the country, that could potentially add thousands to their outgoings, and for the less financially resilient, could even result in a build-up of debt.

Aside from the financial aspect affecting hospitality, the industry is continuing to grapple with a very tight labour market. After the UK left the European Union, it’s estimated a million people left the UK, with approxi-

By Christopher Love, Head of Corporate

mately 30% of them said to be hospitality workers. Tougher immigration rules following Brexit means that the sector finds it more difficult to attract overseas workers back to the UK, and this is exacerbated by a lack of people in the UK applying for jobs in this area.

And whilst high inflation appears to have passed, hospitality is still nursing a severe headache from the cost-of-living crisis. High interest rates on commercial loans and mortgages still persist, and it’s feared that businesses with very fine profit margins will suddenly find these products unaffordable.

Despite what may seem a gloomy backdrop, there are things businesses can do to weather the storm.

The starting point always must be maintaining up to date accounts.

Accurate books mean business owners and directors can have better oversight of finances and can adjust spending accordingly.

Businesses also need to remember that communication is king. Whether going through insolvency or not, strong relations – with both staff and shareholders – are crucial, and may help the situation if the business moves into financial difficulty. Many see hospitality staff, post-COVID, as like gold dust; therefore, it’s vital that owners ensure staff are looked after, and are kept up to date with events, especially as losing workers in an already candidate-short market could have a further financial burden on the business. Equally, an open relationship with shareholders will reap benefits later down the line. Whilst they may be eager for a financial return, most will be aware of the difficulties of the sector when they invested, and so, surprisingly, may be more understanding than you think.

imising the labour usage in your business.

If a hospitality business is concerned about possible insolvency, then it’s important to seek advice as soon as possible from a qualified practitioner. It may be possible to obtain a moratorium against creditor action. Owners should be open with their creditors, who may be able to negotiate or offer extended payment terms over any outstanding debts. Whilst this may work on an informal basis, the size and amount of debt may be so serious that it requires a more formal arrangement – such as a Company Voluntary Arrangement (known as a “CVA”). This involves an insolvency practitioner working with creditors to arrange a formal repayment plan. This must be voted on by those owed money, with 75% of creditors needing to agree for the CVA to pass. Alternatively, it may be necessary for a company to be placed into Administration, which will allow an insolvency practitioner to be appointed with a view to try and rescue the business as a going concern. As this is a complex process it is important for businesses to seek expert legal advice.

As costs continue to cripple the hospitality sector, businesses should consider a full review of their accounts and processes, to ensure that debts are being paid on time, and that the company has enough capital. Consider the potential increase of outgoings when the national insurance contributions are raised in April, along with the increase in the minimum wage.

Whilst hospitality will always operate on fine margins, businesses need to be alive to the fact that sudden changes in the economy can have an adverse effect. For business owners, reacting to change can often feel daunting, but it can be managed effectively, and businesses can succeed, with proper professional advice.

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

With over 30 years of industry experience in the Hospitality sector, The Bowden Group’s Managing Consultant David Hunter will work with you to address the following elements: Profitability, Operational Strategy, Staff Management, Marketing and The Future of your business.

PROFITABILITY & OPERATIONS

Our experts will analyse your entire operation and also its key operating figures if they are available. We then help you to identify strategies to manage costs and overheads associated with the core Profitability of running a Hospitality business. The largest overhead, even higher than Cost of Sales, is the Labour cost, so, with detailed analysis of your wages and being able to understand ‘’the way your business actually works’’ we can ensure that you are max-

Increasing Revenue Through Permitted Development

By Simon Barry, Director of Boyer (part of Leaders Romans Group) - www.boyerplanning.co.uk

As warmer weather approaches, it’s worth giving some thought to how best to maximise profits at what is traditionally a very popular time of year for bars and pubs – especially those with good-sized outdoor spaces.

Led by changes to the planning system introduced during the pandemic but since made permanent, there’s a great range of opportunities to utilise outdoor space, whatever the weather and with little cost or inconvenience.

Under Class G of The Town and Country Planning (General Permitted Development) (England) (Amendment) (No. 3) Order 2021, operators of pubs, bars, hotels and restaurants can significantly increase footfall, and thereby profits, by erecting a temporary shelter such as a goalpost awning, marquee or gazebo on their premises. This can provide patrons protection from both the sun and the rain as well as establishing a more versatile external space. As a result, popular sports matches, large wedding parties and a variety of other events can attract greater numbers of patrons for hospitality venues.

The legislation surrounding Permitted Development Rights (PDR) is much misunderstood.

However it is important to recognise that whilst the opportunities relating to the hospitality industry are more limited, they can still be extremely beneficial from an operational perspective, particularly in terms of making more efficient use of external space.

If, for example, your pub had capacity for 100 people and you were able to increase the space to accommodate a further 50, you could theoretically increase your profits by 50%. In turn this could help facilitate greater variety in the food and drink offered, and quality of entertainment on site to attract passing customers thereby generating additional revenue.

New structures are allowed under PDR, but must be temporary in nature – by which the legislation requires it to be ‘moveable’. This is commonly achieved by anchoring using a series of weighted planters to the

new structure, to provide sufficient support while technically the building is ‘moveable’ (whether by man or machine).

The legislation dictates the structure must be under 3 metres high, with a maximum footprint of 50 square metres or no more than 50% of the size of the existing building, whichever is smaller. Furthermore, it must be a minimum of 2 metres away from any residential boundary and can not be for the purposes of displaying an advertisement.

Unfortunately for historic pubs, there are exemptions in the case of statutory listed buildings and scheduled monuments (and those deemed to be within their respective curtilages) but not locally listed buildings.

Planter-anchored ‘butterfly’ awnings are becoming increasingly popular. These are permissible under PDR because they can be retracted. A dining ‘pod’, however, assuming it requires foundations, is not. A food van is permissible because it can be driven or towed away; but a kiosk with concrete foundations is not.

Also bear in mind that although the allowance for new space, at 50% of the existing space or 50 square metres, is quite generous, this must be accommodated within a single structure – so for this reason operators tend to favour butterfly awnings or similar structures which are capable of accommodating up to 50 people.

Opting for a Certificate of Lawful Development

Although the changes described above can technically be exercised without obtaining formal planning consent, from a commercial standpoint there are significant benefits of submitting an application to secure a Certificate of Lawful Development.

At Boyer we have prepared, submitted and managed these types of applications for many hospitality clients, using secure consent for Certificates of Lawful Development for their peace of mind. We’ve seen many times over what a great opportunity this presents in increasing revenue at very little expense – creating great venues and great savings.

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

MARKETING

We will help you build a workable, planned Marketing Strategy. From Digital Marketing, such as Social Media marketing, Websites, eMail Marketing and online advertising, to print design, Promotions and offline advertising, your Hospitality business should be constantly working on ‘’ all things Marketing’’.

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