CLH Digital - Issue #255

Sector Calls on Government to “Kickstart Economy”... As Service Output Falls

Editor's Viewpoint

Welcome to the latest issue of CLH Digital

EDITOR

Peter Adams

RESISTING THE URGE – BUT ONLY JUST!

I have often said that I resist the temptation to turn this column into a weekly attack on government policies towards the hospitality and on-trade sector.

But, my word, it is becoming increasingly difficult! The latest economic data and industry research paint a contradictory picture—one of resilience and optimism from operators, yet a worrying lack of support and recognition from those in power.

Let’s start with some rare good news—something we could all do with. According to the latest ‘Beyond the Booking: UK and Ireland Hospitality Trends Report 2025,’ nearly half (49%) of hospitality operators predict higher revenue in 2025 compared to the previous year.

The survey of more than 179 operators and nearly 1,000 diners shows that while the challenges persist, the sector’s resilience remains strong. Consumers are still engaging, businesses are still fighting, and the industry continues to demonstrate its ability to weather the storm.

I can personally attest to this resilience. Running my own wine bar and bistro here in Bournemouth from the mid-80s to mid-90s, I saw firsthand how tough the sector can be. Back then, we battled eye-watering interest rates that never seemed to fall below 10%, at times soaring to 15%. Different times, different challenges—but the fight to survive never changes.

And yet, the biggest challenge facing the industry today is not shifting consumer behaviour, nor even the cost pressures—though those are significant. No, the biggest threat to our sector is the government and, in particular, our dear Chancellor.

Yes, operators remain hopeful about revenue growth, but the hard truth is that GDP figures show a 0.1% fall in overall output, with an even steeper decline in accommodation and foodservice.

This is deeply concerning, especially considering that in recent months, our sector was one of the economy’s primary drivers. Hospitality was the largest contributor to growth in consumer-facing services in December 2024 and was the key driver of

economic growth in November. That growth potential is undeniable.

Yet, as UKHospitality warned, the sector is about to be hit with £3.4 billion in extra costs from April. And what does the Chancellor offer? A vague “Plan for Change” soundbite. A promise to “kickstart economic growth” with not a single detail on how that will be achieved, nor even an acknowledgment of the hospitality sector’s recent decline. It’s beyond frustrating—it’s negligent.

I see the reality on the ground. Here in Bournemouth, a once-thriving holiday destination, the effects of the economic climate are painfully visible. Many hospitality businesses that should be flourishing are instead struggling to stay afloat, with little to no meaningful intervention from the government, which must change in the coming weeks!

On a brighter note, I must give a well-deserved shoutout to the community rallying to save the Ivy Inn in Heddington, one of Wiltshire’s best-known pubs. It has been closed for months after its owners, Wadworth Brewery, put it up for sale last July.

These grassroots initiatives—where local communities come together to rescue cherished institutions—are what make this country great. And, thankfully, they tend to succeed. I’ll be keeping an eye on this one and hope to report good news in the coming months.

For now, we continue to press on, ever resilient, despite the obstacles. But make no mistake—our industry needs real, tangible support, not just empty rhetoric. The government ignores us at its peril.

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I can always be contacted at edit@catererlicensee.com

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

Sector Calls on Government to “Kickstart Economy”

(CONTINUED FROM FRONT COVER)

FOODSERVICE OUTPUT FALLS

Alarmingly, in the services sector – a key part of the UK economy – of the 14 subsectors, output increased in six, with seven subsectors seeing output decline and one showing no growth in January.

The largest negative contribution came from accommodation and food service activities, which fell by 2.4 per cent.

April will bring further financial challenges, including increases in National Insurance contributions, minimum wage hikes, and reductions in business rates relief. Many in the industry fear these changes could restrict investment, limit job creation, and squeeze profit margins.

“KICKSTART ECONOMY”

Kate Nicholls, Chief Executive of UKHospitality, said: “The economy unexpectedly shrinking in January demonstrates how important action to kickstart the economy is.

“Increasing costs across the board are putting intense pressure on both businesses and consumers, and this will only intensify in April, when £3.4 billion hits hospitality businesses.

“Hospitality growth had been storming ahead in November and December but, like the economy, contracted in January.

“This shows how vulnerable businesses are and emphasises the need for action at the Spring Statement to reduce costs and boost business confidence.

“With the right measures, namely delaying the lowering of the employer NICs threshold, hospitality has proven to be a sector that can react most strongly and deliver much-needed economic growth, alongside social value.”

APRIL FEARS

Just two weeks ago a joint survey by leading hospitality trade associations has revealed how the sector fears it will be drastically affected by

new employment costs and the reduction in rates relief come April.

The figures reveal that:

• 70% will reduce their employment levels, risking job losses and lost income for workers.

• 60% would cancel planned investment.

• 29% will reduce trading hours.

• 25% have no cash reserves left, up six percentage points since October 2024.

• 15% believe they will have to close at least one site.

The British Beer and Pub Association, the British Institute of Innkeeping, Hospitality Ulster and UKHospitality highlighted the strong record the sector has in delivering economic growth, with hospitality one of the top contributors to GDP growth in November and December 2024.

They said a delay to the changes to the employer NICs threshold would avoid the immediate impact on jobs and investment revealed in the survey. Instead, it would allow hospitality to deliver economic growth further and faster.

When asked how the Government could support the sector, businesses cited a reversal of employer National Insurance Contribution changes as the second biggest priority after a lower rate of VAT for hospitality.

CLEAR WARNING

In a joint statement issued late February, the trade bodies said: “These figures should serve as a clear warning that pubs, brewers and hospitality venues will be forced to make painful decisions to weather these new costs, which will have damaging impacts on businesses, jobs and communities.

“At a time when hospitality has been one of the top contributors to economic growth, the last thing the Government should be doing is piling on costs that will impact employment and cut off our ability to grow.

“We want to work with Government so we can continue to vitally

boost the economy, which is why we urge them to delay the changes to the employer NICs threshold. This would help save jobs and allow the sector to continue on its growth path.

“If it doesn't act then businesses are clear that the impact on communities, employees and supply chains will be significant. They have warned about potential lost earnings, lost jobs, reduced trading hours and, in some cases, business failure. This would mean the loss of essential community hubs that would otherwise drive the local economy and create jobs.

“Our message to Government is to delay its changes to the employer NICs threshold and allow hospitality to continue to deliver economic growth, regenerate our high streets and support local communities.”

“COMPLETE DISAPPOINTMENT”

Jochen Stanzl, Chief Market Analyst at CMC Markets, said: “The GDP report is a complete disappointment across the board. It has shown that the Bank of England’s current measures, such as the latest rate cut, have failed to provide the necessary boost. “The structural decline in the production sector is particularly worrying, as it strikes at the heart of industrial value creation and could jeopardize long-term competitiveness.”

PLAN FOR CHANGE

Chancellor of the Exchequer Rachel Reeves said: “The world has changed and across the globe we are feeling the consequences. That’s why we are going further and faster to protect our country, reform our public services and kickstart economic growth to deliver on our Plan for Change.

“And why we are launching the biggest sustained increase in defence spending since the Cold War, fundamentally reshaping the British state to deliver for working people and their families; and taking on the blockers to get Britain building again.”

Areas Hardest Hit by Labour’s £1 BILLION Cut in Retail, Leisure & Hospitality Tax Discounts

The slashing of business rates discounts for embattled high streets, the length and breadth of England, will cost an extra £1.03 billion in tax for retail, leisure, and hospitality firms on 1st April with London hit the hardest.

As new tax demands start to be received by business up and down the country, ahead of the 2025/26 financial year, analysis by the global tax and software firm Ryan, reveals that business discounts for high street businesses will be cut from £2.41 billion to £1.38 billion.

At the 2024 Autumn Budget, the Government announced that whilst it would continue with the retail, leisure and hospitality business rates discount scheme for the 2025/26 financial year, the discount for eligible properties would be slashed to 40%, down from 75% during both 2023/24 and 2024/25, again up to a cash cap of £110,000 per business.

According to Ryan, around 30% of the extra tax revenue raised through the cut to the discounts from 1st April will come from London’s 32 boroughs and the City of London costing businesses there an extra £309.65 million in business rates whilst an extra £157.85 million will come from those businesses across the South East and £110.46 million from firms in the North West of England.

English Region

South East

East Midlands

East of England

London

Yorkshire and The Humber

South West

West Midlands

North West

North East

Total

Cost of Business Rates Discount Cut During 2025/26

£157,849,097

£57,851,800

£105,124,850

£309,650,473

£71,410,525

£106,391,207

£77,578,650

£110,457,807

£31,456,916

£1,027,771,325

Source: global tax and software firm, Ryan

Alex Probyn, a property tax expert at Ryan said “the upshot is that the average shop, pub or restaurant will see their business rates bill rise by 140% in less than a month and that will disproportionately affect small and independent businesses across sectors already struggling.”

Businesses in Westminster face the largest business rates increase of £45.25 million through the cut to the discount followed by those businesses in Camden, home to Sir Kier Starmer’s Holborn and St. Pancras constituency, who will lose £24.31 million through the cut.

10 Biggest Losers by Council Area Cost of Business Rates Discount Cut During 2025/26

Westminster

Camden

Kensington & Chelsea

Birmingham

Tower Hamlets

North Yorkshire

Manchester

Cornwall UA

Liverpool

Newham

£45,249,958

£24,305,584

£23,579,365

£20,368,628

£17,111,115

£16,498,921

£15,953,741

£15,270,965

£13,801,485

£12,305,124

Source: global tax and software firm, Ryan

Probyn added “this comes on top of a tsunami of other rising costs making it a complex and challenging environment to operate within.” Inflationary pressures are rising, higher employer National Insurance contributions, higher National Living Wage, and a new packaging levy all come into effect on 1st April.

It is estimated that Councils across England will raise £27.8 billion in business rates income for the 2025/26 financial year up 5.7% from £26.3 billion during 2024/25 with two thirds of that increase coming from the cut in the discount for retail, leisure, and hospitality firms.

Business rates are devolved to Scotland, Wales, and Northern Ireland.

Top Accolade For Hampshire Police Alcohol Licensing Officer

Hampshire Police Alcohol Licensing Officer Colin Pollard has been rewarded with the top accolade of a National Pubwatch Malcolm Eidmans award.

The award recognises the outstanding contribution made by a police officer or member of police staff in supporting Pubwatch.

Colin has been presented with the award for his work in supporting the Portsmouth Pubwatch scheme in its efforts improve partnership working and to reduce crime and anti-social behaviour.

He has previously worked as a Designated Premises Supervisor and owner operator running vibrant licensed venues in the night-time economy.

He attended his first Pubwatch in 1998 and recognises the important role they have in making the late-night economy a safer place. He has been a Police Alcohol Licensing Officer with Hampshire Police since 2017.

He was rewarded for his efforts to work in partnership with Portsmouth licensees in the City Centre to establish a new Pubwatch scheme which was inclusive and run for the benefit of the members and their community.

The re-invigorated scheme has seen an upsurge in membership with over 50 venues now participating and with well attended meetings which are receiving support from other stakeholders.

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He has used his role to help highlight the schemes profile with the wider public as well as introducing numerous local initiatives to improve safety in the night-time economy.

He has also used his excellent relationship with the trade to work in partnership with them on national police operations such as Operation Sceptre, helping to reduce the risk of knife crime.

Colin said: “I was overjoyed to receive a phone call to tell me I had won the Malcolm Eidmans Award. I understand Pubwatch and I have known of the benefits for some time.”

He added: “There are two new Pubwatches about to launch in the Portsmouth area with the whole idea to ensure that all pubs have access to them and they operate under the guidelines put forward by National Pubwatch.”

National Pubwatch chair Steve Baker, OBE, said: “Colin is in a unique position having worked as both an operator and a police licensing officer to understand the benefits of pubwatches. He has spearheaded partnership working between the police and licensed trade which has helped to make Portsmouth a safer place for people to enjoy the late-night economy. It is a privilege to recognise all Colin’s hard work.”

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UK On Trade Sees Significant Growth Driven by Six Nations and Favourable Weather

The UK hospitality sector experienced a strong weekend, with data from The Oxford Partnership’s Market Watch revealing notable increases in sales, footfall and draught beer and cider consumption across pubs and bars.

Sales grew by +10.6% compared to the same weekend in 2024 and were +27.7% higher than the average weekend this year. This surge was no doubt fuelled by the Six Nations tournament, strong Saturday and Sunday sales, and favourable weather that encouraged higher footfall.

Over the weekend, 34.1 million pints were sold, with the average pub serving 902 pints over three days and generating £4,581 in revenue. Pubs sold an additional +87 pints on average compared to 2024, with Scottish fans leading the charge at +90 pints, English fans following at +43 pints, while Welsh fans saw a slight decline at -4 pints.

World Lager emerged as the standout performer, growing +24.6% year-onyear and now accounting for 18.0% of all draught sales. Other drink categories also performed well, with Stout up +15.5%, Apple Cider growing +16.2%, Fruit Cider increasing +19.5%, and Premium Lager rising +13.8%. The only category to decline was Core Lager, which saw a slight drop of -0.6%.

The strong sales were supported by a notable rise in footfall, which increased by +10.1% overall, with the biggest gains seen in venues screening Six Nations matches. Sunday proved to be the most successful day, with footfall peaking at +34.2% during the England vs. Italy match. Across the weekend, footfall rose +8.2% on Friday, +8.0% on Saturday, and +17.4% on Sunday.

Regional variations also played a key role, with Suburban and Rural pubs seeing the highest increases as consumers took advantage of both the sporting atmosphere and the sunny weather. Meanwhile, City Centre dwell times rose by +10.1%, while Suburban venues saw an increase of +14.1%. Pubs that screened live sports benefitted further, with average visit times extending to 164 minutes, compared to 144 minutes in those that did not, with Rural pubs recording the highest growth at +15.1%.

“These figures highlight the powerful impact of major sporting events and good weather on UK hospitality,” said Alison Jordan, CEO of The Oxford Partnership. “With the Six Nations driving footfall and increased consumer spending, the sector is enjoying strong momentum despite wider economic pressures. Our data shows that sports-led occasions continue to provide valuable opportunities for pubs and bars to maximise sales and engagement.”

Hoteliers Dish Out Support For Catering Students

Hoteliers in Bristol have dished out some support for college catering students by making another donation of professional equipment.

The catering department at City of Bristol College has been presented with a four-rack digital smoker, a Japanese vegetable slicer and a chocolate tempering machine with moulds.

The donation was made by the Bristol Hoteliers Association (BHA) as part of its continuing commitment aim to strengthening ties with the college, which is training and encouraging the next generation of hotel, restaurant and café chefs.

BHA Chair Raphael Herzog said: “We’ve been supporting the college for some time and this is part of our ongoing desire to help motivate and

inspire the next generation of hospitality industry caterers.

“We support the college because it is actively promoting our exciting industry to the future leaders of our sector.”

Ryan Fernandes, Catering Lecturer, said: “Words cannot express my gratitude to BHA for their generous donation of a Bradley smoker, chocolate tempering machine, and Chiba peeler.

“This invaluable support empowers the next generation of hospitality chefs, equipping them with essential skills and cutting-edge equipment that prepare them for success in the industry.

“The BHA’s commitment to keeping our learning aligned with current trends is truly commendable and deeply appreciated.”

6 Effective Strategies For Enhancing Staff Retention In Hospitality

Mason Potter, Co-Founder & CEO at Grateful (www.grateful.net) – a next gen cashless tipping and tronc platform – has shared six effective strategies for enhancing staff retention in hospitality.

These include:

• Cultivate a culture of appreciation

• Harness data-driven insights

• Elevate leadership quality

• Craft an irresistible organisational identity

• Optimise compensation and perks

• Champion work-life harmony

Potter added: “High employee turnover can be detrimental to both finances and guest experiences. Keeping skilled staff is essential for long-term success - in the hospitality sector your team is your most valuable asset. Prioritising their job satisfaction and professional development is crucial for sustained success and improved retention rates”.

1. CULTIVATE A CULTURE OF APPRECIATION

Potter shared that you can foster a positive workplace by acknowledging both professional achievements and personal milestones - “introduce an employee-driven recognition system to boost team spirit. After hectic periods, surprise your team with small gestures of gratitude. Highlight staff members who receive glowing guest reviews, reinforcing exceptional service standards”.

2. HARNESS DATA-DRIVEN INSIGHTS

Data can be greatly insightful… When it comes to uncovering the root causes of staff departures, Potter suggests adopting advanced analytics tools - “utilise these findings to craft targeted strategies that address specific retention challenges within your organisation”.

3. ELEVATE LEADERSHIP QUALITY

To elevate leadership quality, Potter recommends “investing in comprehensive training for managers, focusing on crucial skills such as task delegation, effective communication, and employee recognition. Regularly seek feedback from staff about their supervisors to pinpoint areas needing improvement. Swiftly address any negative input to maintain a harmonious work atmosphere”.

4. CRAFT AN IRRESISTIBLE ORGANISATIONAL IDENTITY

Potter recommends focusing on developing a company culture that naturally fosters staff engagement and loyalty “providing clear pathways for career advancement and skill enhancement. Ensure each team member feels valued and supported, creating an environment where they’re eager to contribute long-term”.

5. OPTIMISE COMPENSATION AND PERKS

Pubs are set to be charged twice for disposing of glass bottles under “chaotic” new EPR rules which will cost the sector an extra £60 million – the equivalent of 5,000 jobs.

The Government’s new EPR (Extended Producer Responsibility) regime means glass packaging sold in pubs will be classed as household waste, despite them already being charged and recycled under commercial waste. These rules mean suppliers will therefore have little choice but to pass on these costs to pubs.

New BBPA data estimates that pubs, which pay approximately £1,100 a year each for commercial recycling of their glass bottles, will now be charged an additional £1,400 a year for the same glass bottles under household waste fees.

Compensation and perks should be optimised where possible… Potter recommends “designing competitive pay structures and comprehensive benefits packages. Regularly offer opportunities for professional growth and skill development. Emphasise the unique advantages of hospitality careers, such as schedule flexibility and earning potential, to attract and retain top talent”.

6. CHAMPION WORK-LIFE HARMONY

Promoting a healthy balance between professional and personal life is key - Potter says hospitality businesses can do this “by offering adaptable work schedules where feasible. Establish guidelines to safeguard employee well-being, such as setting limits on consecutive workdays. Nurture a supportive ecosystem that prioritises staff wellness alongside operational needs”.

CUSTOMER CASE STUDY:

Showing how effective these strategies can be in practice, Kyle Basnett, Talent Manager at Gusto Italian explains how the hospitality business approaches their own employee retention:

“At Gusto Italian, keeping great people around is a big priority. We know that happy, motivated teams create amazing guest experiences, so we focus on making Gusto a place where people want to stay and grow. Whether it's training programs, leadership development, or promoting from within, we help our teams build careers, not just jobs. People want to feel valued, and we make that a priority. From awards and shoutouts, to incentives, we celebrate the hard work our teams put in. On top of this, competitive salaries, bonuses, and great benefits help make working at Gusto rewarding.

“Tipping and Tronc are a huge part of hospitality, and at Gusto, we make sure it’s handled fairly and transparently. Since its launch last year, Grateful has played a key role in keeping our teams happy. Everyone knows exactly how tips are shared, so there’s no confusion or frustration. A well-managed tronc platform means employees earn more, which makes a big difference in retention. Great service is rewarded directly, which keeps teams motivated and engaged, and a fair and transparent tipping model makes us a more attractive employer in a competitive job market.

Gusto’s overall staff turnover for FY25 has a current run rate of 55% (4% better than Industry average). For new hires (0-90 days), this drops to 24% (5.5% better than Industry average).

“We understand hospitality can be intense, so we focus on flexible scheduling, mental health support, and making sure people feel cared for. Regular feedback sessions, Live Q&As, surveys, and open comms platforms give employees a voice and help us keep improving. In short, we’re all about making sure people feel valued, supported, and fairly rewarded. Because when our teams thrive, so does the business”.

This amounts to an extra £60million bill the sector will have to bear which is the equivalent of 5,000 jobs.

The BBPA has written to the Government warning them of the devastating impact this fresh new fee will have, and highlighted how it will kick in at the same time Business Rates relief is cut from 75% to 40%, Employer National Insurance rates increase, the threshold at which businesses pay NI decreases, and there are significant increases to the National Minimum and Living Wage.

The BBPA has warned the chaotic rules and distortive fees will mean double-payment for pubs, wipe out wafer-thin brewer margins on bottled beer, could risk jobs and drive-up inflation.

Emma McClarkin, CEO of the British Beer and Pub Association, said: “The new EPR regime bears no link to

reality – it is a series of unfair fees and confusing rules that are being chaotically implemented.

“These new costs are an own goal, as they will seriously damage wafer-thin profits that brewers and pubs make and jeopardise jobs and growth. EPR is the exact opposite of what the Chancellor wants to achieve.

“Of course we’re committed to a more circular economy, but we cannot understand how pubs paying twice is going to be more sustainable, when virtually all glass sold in pubs is already collected and recycled.

“Government must urgently review these costs, and ensure they are fair and sensibly implemented, so the sector can continue to play a critical role for the UK’s economy and employment.”

UK brewers make an average of 2p per bottle of beer, which leaves them no choice but to pass on extra painful costs to customers if they want to carry on making their product.

The higher additional costs on brewers will force an extra £154m each year, or 5p per glass bottle on the sector, and could force some brewers to leave the glass bottle market, the BBPA warned.

The BBPA is urging Government to consider the full impact of these fees and wider packaging reforms which will severely diminish growth and risk jobs.

The AVLA Licence – A Legal Requirement

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

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

The 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

Half Of Hospitality Operators Predict Higher Revenue Streams This Year, Despite Challenges

Half of hospitality operators (49%) predict that their revenue will be higher in 2025, compared to the previous year, despite well-publicised and ongoing market challenges.

The research, conducted as part of ResDiary’s ‘Beyond the Booking: UK and Ireland Hospitality Trends Report 2025’, surveyed more than 179 operators and close to 1,000 diners, and indicates that, while the marketplace will continue to be challenging, there remains continued resilience from both businesses and consumers.

Key takeaway includes:

• Of those expecting increased revenue, the forecast for growth is 20% on average

• Eight out of ten (82%) operators reported higher than expected operating costs in 2024, with 84% expecting them to be higher still in 2025

• To maximise bookings and drive as much traffic as possible in 2025, operators are planning the following:

o 44% are planning more seasonal promotions

o 42% will run more events

o 42% will focus on special offers

The data indicates that one of the primary concerns for hospitality businesses continues to be ‘no shows’

– bookings that fail to turn up with no prior cancellation notice. Across 2024, 59% of businesses were affected by this behavioural practice, with operators reporting that, on average, 7% of all bookings resulted in a ‘no show’, at a cost of approximately £3,813 annually per venue.

When it comes to combatting ‘no shows’, half of operators take a deposit for bookings of a certain number of covers; while 8% take a deposit for all bookings.

Other primary challenges that are front-of-mind for businesses can be broken down, thusly:

• 85% are concerned about their operating costs

• 69% are concerned about improving their profitability

• 44% are concerned about hiring/retaining staff

• 35% are concerned about how they will attract new customers

• 34% are concerned about how they will cope if they receive fewer bookings/customers

From a consumer standpoint, almost three quarters (71%) of diners are happy to provide their card details when making their booking, while 65% are more than happy to pay a deposit. Additionally, 74% of consumers strongly disagree with the practice of

placing multiple bookings and only attending one of them.

The research also captures valuable sentiment from diners across the UK and Ireland’s hospitality landscape, uncovering the following optimistic consumer market trends:

• 81% of people go out for dinner at least once per month

• 67% of people go out for lunch at least once per month

• 47% of people go out for breakfast at least once per month

• 31% of people actively want to dine out more frequently in 2025

When it comes to their booking behaviour, 60% of diners will book up to four days in advance, while 29% will book a week or more in advance.

Almost eight out of ten diners (79%) prefer to book directly through an operator’s website, while 67% rely on third-party platforms. More than a third of consumers (39%) have a preference for phoning a restaurant to book and, in the event of receiving no answer, 66% will happily call again but 16% will look to book elsewhere.

Interestingly, just over one fifth (21%) of 18-34-yearolds stated that their preferred way to book a table is via telephone, with 29% of this demographic admitting they would be turned off a venue if there is no option in place to book online.

Colin Winning, Commercial Director at ResDiary, said: “Despite the challenges that the hospitality sector is continuing to face, there is clear evidence of determination and resilience across the industry, with plenty of opportunities for operators to boost trading and drive revenue beyond last year.”

“The latest iteration of our Beyond the Booking trends report indicates that there is proof from operators that technology and smart solutions should be viewed as a driver of revenue and growth, and these solutions are most effective when used as part of a fully integrated wider growth strategy.

“Ultimately, the overall key to unlocking revenue growth in 2025 is resilience against ongoing challenges and an optimistic outlook for the year to come. Operators should concentrate on impactful initiatives that deliver high rewards and returns, instead of spreading themselves too thin to drive real results.”

Why Luxury Brands Venture into Hospitality: Opportunities and Challenges

By Dr Eleonora

The luxury industry is synonymous with aspiration, exclusivity, and an unparalleled focus on quality. In recent years, a growing number of iconic luxury brands have made an ambitious leap beyond their traditional domains to enter the hospitality sector.

From Bulgari Hotels to Armani Hotels or the Palazzo Versace, luxury brands are redefining the boundaries of their influence, transforming their heritage into immersive guest experiences.

But what drives these brands to take the risk of entering an unfamiliar industry, and what benefits and challenges do they encounter in this bold strategy?

WHY TAKE THE RISK?

At first glance, venturing into hospitality may seem like a gamble for luxury brands, which have traditionally focused on products such as haute couture, jewellery, and watches. However, the move is supported by a desire to strengthen emotional connections with consumers and offer an extension of their brand universe.

Expanding brand equity: By entering the hospitality space, luxury brands can amplify their identity in ways that go beyond products. A stay at a Bulgari Hotel or a visit to the Dior Spa at Cheval Blanc allows customers to immerse themselves in the essence of the brand – from the design of the spaces to the curated services. This experiential engagement strengthens brand loyalty and attracts a new audience seeking unique experiences.

Appealing to a changing consumer landscape: Today’s affluent con-

sumers prioritise experiences over possessions. According to a study by Bain & Company, the experiential luxury market grew at double the pace of the personal luxury goods market in the past decade. By stepping into hospitality, luxury brands cater to this shift, offering unforgettable moments that align with their value of exclusivity.

Global growth opportunities: The hospitality industry offers access to high-growth markets such as the Middle East and Asia, where demand for luxury experiences is booming. Dubai, for example, has become a hotspot for branded residences and luxury hotels, as noted in a recent

CNN report on the rise of hotel collaborations in the city.

BENEFITS FOR LUXURY BRANDS

Revenue diversification

Hospitality represents a lucrative diversification opportunity. While luxury goods markets may face saturation in some regions, high-end hospitality continues to thrive, particularly in emerging markets. For example, Bulgari’s expanding portfolio of luxury hotels across Europe, Asia, and the Middle East showcases how brands can create new revenue streams while capitalising on their global appeal.

Enhanced brand prestige

Operating a luxury hotel or restaurant reinforces a brand’s status and heritage. A practical example is the Armani Hotel in Dubai, which seamlessly integrates Giorgio Armani’s minimalist aesthetic into every detail, from architecture to guest services. Such ventures solidify the brand’s position as a lifestyle authority, elevating its cultural capital.

Customer data and insights

Luxury hotels and restaurants provide brands with a wealth of customer data. Understanding guests’ preferences and behaviours in these intimate settings offers insights that can inform product development, marketing strategies, and service innovations across the brand’s portfolio.

Challenges in hospitality ventures

Despite the benefits, entering the hospitality industry is not without challenges. Luxury brands must navigate unfamiliar territory, often facing operational complexities and reputational risks.

Operational expertise

Running a successful hotel or restaurant requires a different skill set than producing luxury goods. Brands often partner with seasoned hospitality companies to overcome this gap. For instance, Bulgari Hotels is a

collaboration between the Italian luxury brand and Marriott International. While these partnerships bring operational expertise, they can dilute the brand’s control over the customer experience.

Maintaining brand authenticity

Luxury brands must ensure their hospitality ventures align with their core values. Any misstep – such as inconsistent service quality or a design that strays from the brand’s identity – can erode trust and prestige. The Louis Vuitton Dream Café in Paris, for instance, meticulously integrates the maison’s aesthetic into its ambiance, ensuring consistency with its image.

High financial risk

Launching and operating luxury hospitality ventures require significant investment. From securing prime locations to crafting bespoke interiors, the costs can be substantial. Moreover, these projects often take years to turn a profit, requiring patience and a robust financial strategy.

Practical cases

Several luxury brands exemplify how to navigate these opportunities and challenges successfully:

Bulgari Hotels: With properties in Milan, Tokyo, and Dubai, Bulgari’s hotels embody the brand’s Italian craftsmanship and elegance. Its collaboration with Marriott ensures operational excellence while maintaining a distinctive identity.

Palazzo Versace: Located in Dubai, this opulent hotel combines Versace’s iconic aesthetic with world-class amenities, showcasing how fashion and hospitality can create a seamless experience.

Dior Gastronomy and Wellness: From the Restaurant Monsieur Dior to the Dior Spa at Cheval Blanc, the brand leverages its expertise in refinement and artistry to craft unique culinary and wellness experiences.

In conclusion, the decision to enter the hospitality sector represents a strategic evolution for luxury brands. By extending their heritage into experiential domains, these brands deepen consumer engagement, diversify revenue streams, and reinforce their cultural relevance. However, success requires navigating operational complexities, maintaining authenticity, and managing financial risks. As luxury brands continue to blur the lines between products and experiences, their ventures into hospitality will not only redefine the industry but also set new benchmarks for innovation and excellence.

Community Rallies Round To Save 17th Centre Pub Despite Change In Government Policy

A community is rallying round to save one of Wiltshire’s best-known pubs renowned for its craft ales and aims to sell shares soon to buy and renovate it.

The picturesque Ivy Inn at Heddington has been closed for months after current owners Wadworth Brewery put it up for sale in July 2024.

The closure of the 17th Century thatched-roofed inn sparked an instant community response and a group called Friends of The Ivy was quickly set up to save it. The pub is listed as an ‘asset of community value’ until 2029 which makes it highly unlikely anyone can apply for a change of use for it to be turned into houses or anything else.

The Friends have a share scheme just about ready to go where people can invest a minimum of £100 in the pub but they need to have struck a deal first with Wadworth’s over the sale and negotiations are ongoing.

The Friends need to overcome several hurdles, not least the Labour Government’s decision to halt the Community Ownership Fund, a scheme which fund-matched the amount communities raise to save their local pubs by transforming them into community hubs … exactly like the Friends of The Ivy want to do.

Friends chairman, retired GP Dr Paul Moyle-Harris, said: “The Government’s decision to end the Community Ownership Fund is a big blow, making life far harder for us and for other groups nationwide trying to save community pubs.

“In many cases the Fund provided half the cost to buy these pubs and turn them into real community hubs and we know of a couple that received £300,000 under the scheme which has been an absolute game-changer for them.

“That kind of money would, more or less, have bought The Ivy and then we could have concentrated solely on the renovation so it’s a big loss, but we have a never-say-die spirit here in Wiltshire and will battle on through. There are only 400 community pubs in the country, it’s clear people love them as the heartbeat of their communities and it’s vital they are saved.

“When we did a survey in 2024 about saving the pub we had an 87% response rate which is, in itself, phenomenal but 91% who responded said they rated a village pub as important or very important and half of them said they wanted to see live music in The Ivy once it’s reopened.

“The Government can still help community pubs in other ways such as not charging alcohol duty on pubs owned and run by the community or not implementing the National Insurance rate rises in them. These pubs are owned by the people for the people which is why our slogan is Real Community, Real Ales, Real Wiltshire.”

The pub needs major renovation work included fully rewiring, replumbing and significant work on the drains and damp-proofing along with major improvements to the kitchen and toilets. It will mean a considerable investment over £225,000 once the pub is bought.

The Friends are now setting up a Seed Enterprise Investment Scheme. Under this, people who invest £10,000 or more will get a 50% reduction in their tax bill the same year. That means if they buy shares worth £10,000 in the pub they’ll get £5,000 knocked off their tax bill in that tax year. Other tax incentives could then follow.

People investing under £10,000 will be eligible for a 33% tax rebate under a similar scheme called the Enterprise Investment Scheme.

Dr Moyle-Harris added: “We’re a very committed community group poised and ready for action to not only save The Ivy but to turn it into something special. Going back in time, it had a phenomenal reputation throughout Wiltshire, so much so that people travelled from Salisbury and Bath and had to book a month in advance for Sunday lunch.

“We are here to reinstate that reputation and restore The Ivy as a destination pub for people from across Wiltshire and further afield. It’s set in brilliant countryside surrounded by walks and cycle rides … it’s the perfect place for the quintessential English pub.”

Dr Moyle-Harris added: “There is a great deal of enthusiasm to save The Ivy and turn it into the very epicentre of the community but, ultimately, we will need money to do it.

“We know it will take time to save The Ivy but we are determined to see it through and know it will be well worth all the time and effort in the end.”

Cattaneo is Program Director of the Master’s in Luxury Management and Guest Experience at Glion Institute of Higher Education

Sector Welcomes Regulator’s Promise To Act On Card Payment Fees

The UK’s Payment Systems Regulator (PSR) is to act in the wake of steep hikes on card fees.

The regulator’s market review revealed that between 2017 and 2023, cared providers Mastercard and Visa raised their core scheme and processing fees by more than 25% in real terms.

The PSR also found that the schemes do not provide satisfactorily clear and detailed information to acquirers or merchants, resulting in them receiving complex or incomplete information on scheme and processing services and fees, raising both acquirers’ and merchants’ costs and preventing them from negotiating a better deal.

Card fees currently cost business at least £170 million per year.

Responding to the Payment System Regulator’s final report from its market review of card scheme and processing fees, Tina McKenzie, Policy Chair, Federation of Small Businesses (FSB), said:

“The finding from the regulator that card fees cost business at least £170

to small businesses, but it illustrates one of the unavoidable cost pressures they are facing. With just two giants now controlling over 95 per cent of UK card transactions, both are ‘must-takes’ for small retailers.

The lack of downward competitive pressure on the supplier side allows fees to rise, but these hit small business growth and investment and feed through into higher prices.

“Every form of payment comes with its own pros and cons, but with card payments from just two dominant providers taking such a huge slice of the market, small firms often feel they have no choice but to accept them, even when it means their margin takes a direct hit.

“To boost economic growth, small businesses will now look to the regulator to impose remedies such as caps on fees. This would control costs for small business merchants in the short to medium term while other steps are taken to increase competition in the cards market, but also more broadly in the area of payments and cash.”

Iconic East Dulwich Tavern Reopens Following £1m Refurbishment

Urban Pubs and Bars, London’s largest independent pub and dining group, has announced the re-opening of the iconic East Dulwich Tavern following a £1 million refurbishment. The popular pub will reopen Friday March 14.

A flagship of the community, known as the EDT, the charming pub holds a key location on the high street, sitting proudly on the corner of Lordship Lane and Goose Green.

The extensive month-long refurbishment has transformed the space while retaining its unique character. The main floor offers a lively and relaxed setting perfect for drinks with friends, watching all televised live sport, or enjoying one of the pub’s expertly crafted Sunday roasts.

The EDT’s strong community focus will remain through a packed calendar of events designed to bring people together including comedy nights, live music, and

a weekly quiz.

The pub also maintains its close connection with Dulwich Hamlet FC, proudly sponsoring banners at the stadium and remaining the go-to spot for pre- and post-match celebrations.

On the food front, the kitchen will serve a seasonal, fresh, menu of pub classics and specials all prepared on site daily. All dishes will use quality ingredients from London-based suppliers such as HG Walter butchers and Rushton’s greengrocers.

Chris Hill, Managing Director of Urban Pubs and Bars, said: “The East Dulwich Tavern is a true icon of the area, and we’re incredibly excited to breathe new life into such a beloved pub. With its history, community ties, and prime location, we can’t wait to re-open the doors and welcome everyone back.”

When Garden Meets Grapes: Elevating Vegetable Dishes with Perfect Wine Pairings

By Sylvia Ba, a vinicultural expert

Melding the varied flavors of vegetable-focused cuisine with the nuanced profiles of fine—and even budget—wines can transform a simple meal into an extraordinary dining experience. From the earthy undertones of roasted vegetables to the vibrant zest of fresh herbs, each vegetable dish holds a unique flavor profile that, when paired with the right wine, can be elevated via enhancing flavors and overall meal complexity.

The art of wine pairing, once thought to be reserved for meat and seafood dishes, has evolved to embrace vegetable-forward cuisine. Understanding how to pair wine with vegetarian dishes is an art that can elevate your dining experience to new heights. Here, we delve into the nuances of wine pairing with vegetarian food, considering ingredients, cooking methods, and seasoning. Whether you are hosting a dinner party or enjoying a quiet meal at home, these tips and examples will help you choose the perfect wine to complement your vegetarian dishes.

UNDERSTANDING THE INGREDIENTS

Vegetarian dishes often feature a variety of vegetables, grains, legumes, and plant-based proteins. Each ingredient brings its own flavor profile, from the earthy tones of mushrooms to the sweetness of roasted bell

peppers. When pairing wine, consider the dominant flavors of the dish. For instance:

Mushrooms: Earthy and umami-rich mushrooms pair well with Pinot Noir or Chardonnay. For example, mushroom risotto’s creamy texture and deep umami flavors of a well-made mushroom risotto are beautifully complemented by a Pinot Noir, whose earthy undertones enhance the dish’s richness.

Tomatoes: The acidity and sweetness of tomatoes complement well with Sauvignon Blanc or Chianti. The savory and slightly tangy tomato sauce used in eggplant parmesan pairs excellently with Chianti. Its bright acidity and red fruit flavors balance the dish’s robust flavors.

Greens: Leafy greens like spinach and kale, with their slight bitterness, match nicely with crisp whites like Pinot Grigio or Grüner Veltliner. Take Kale and Apple Salad with Lemon Vinaigrette as an example, the fresh, slightly bitter kale, combined with sweet apple and tangy lemon vinaigrette, pairs beautifully with Grüner Veltliner. The wine’s crispness and slight peppery notes enhance the salad’s flavors.

Root Vegetables: Sweet and earthy root vegetables, such as carrots and beets, pair wonderfully with wines like Merlot or Zinfandel. The sweet, earthy flavor of roasted beets pairs harmoniously with the smooth, fruity notes of Merlot.

COOKING METHODS

The way a dish is prepared can significantly influence its wine pairing. Here are some common vegetarian cooking methods and corresponding wine suggestions:

Grilling: Grilled vegetables often have a smoky, charred flavor. Pair them with robust wines like Syrah or Malbec. The sm oky, charred flavors of the grilled vegetables find a perfect match in Malbec, whose robust fruit flavors and tannins stand up to the boldness of the dish.

Roasting: Roasting enhances the sweetness of vegetables. Consider wines with a hint of sweetness or spiciness, such as Riesling or Grenache, like Roasted Butternut Squash Soup. The sweet, creamy flavors of roasted butternut squash soup are complemented by the slight sweetness and acidity of Riesling, balancing the richness.

Stir-frying: Stir-fried dishes, especially those with Asian influences,

pair well with aromatic whites like Gewürztraminer or light reds like Gamay. The aromatic and slightly spicy flavors in stir-fried tofu or vegetables are enhanced by Gewürztraminer. This wine’s floral and lychee notes, along with its slight sweetness, balance the dish’s flavors.

Raw: Fresh, raw dishes such as salads or crudités benefit from crisp, light wines like Sauvignon Blanc or Rosé. The fresh tomatoes, basil, and mozzarella in a Caprese salad pair nicely with a crisp Rosé, whose acidity and light fruit flavors enhance the dish’s freshness.

SEASONING AND SAUCES

Seasonings and sauces can dramatically alter the flavor profile of a dish, impacting the wine pairing. Here are some examples:

Herbs: Fresh herbs like basil, cilantro, and mint call for wines that enhance their freshness. Think of Sauvignon Blanc or Vermentino for your favorite Pesto Pasta. The fresh basil in a vibrant pesto sauce pairs beautifully with Vermentino, whose citrusy and herbaceous notes complement the herb’s freshness.

Spices: Spicy dishes, whether it’s a dash of chili or a complex curry, pair well with slightly sweet wines like Riesling or off-dry Chenin Blanc. The heat and aromatic spices in a chickpea curry are balanced by an offdry Chenin Blanc, whose slight sweetness tempers the spice.

Creamy Sauces: Creamy or cheesy sauces, often found in vegetarian pastas or casseroles, pair excellently with full-bodied whites like Chardonnay or Viognier. The rich, creamy sauce in fettuccine Alfredo finds a perfect match in Chardonnay, whose full body and buttery notes complement the dish’s richness.

Tangy Sauces: Tangy sauces, such as vinaigrettes or lemon-based dressings, match nicely with high-acidity wines like Albariño or unoaked Chardonnay. The tangy lemon and fresh herbs in a quinoa salad pair well with the high acidity of Albariño, enhancing the dish’s bright flavors. Pairing wine with vegetarian dishes is a rewarding endeavor that opens up a world of flavors. By considering the ingredients, cooking methods, and seasonings, you can create harmonious pairings that elevate your meals. Whether you’re enjoying a simple weeknight dinner or hosting a lavish gathering, these wine and vegetarian food pairings will impress and satisfy you.

UKHospitality Scotland Responds to Scottish Labour Skills Plan

Scottish Labour’s Skills for Scotland plan outlined how the party would spend all of Scotland’s share of the Apprenticeship Levy funding on skills development, create an industry board for skills and establish a new Skills for Schools programme to join up schools and workplaces.

Leon Thompson, Executive Director of UKHospitality Scotland, said: “Hospitality is a major employer in Scotland and it’s good to see Scottish Labour lay out its plan for reforming the skills system, which is critical to developing a strong talent pipeline for hospitality businesses.

“Better utilising Apprenticeship Levy funds for Scottish businesses and the development of an industry skills board are both positive and much-needed measures.

“Facilitating greater connections between workplaces and schools is a very worthwhile ambition, particularly as we have already seen the good work of Hospitality Connect in providing hospitality work experience for school pupils in Edinburgh and Glasgow.

“I would also urge the Scottish Government and all political parties to look toward developing a hospitality Sector-based Work Academy Programme, which is being rolled out by the UK Government, as a successful model to help bring people back into work and help venues with recruitment.”

BrewDog Announces Leadership Changes as James Arrow Steps Down

Independent brewer and bar operator BrewDog has unveiled a shake-up in its leadership team, with James Arrow stepping down as chief executive.

James Taylor, who has been BrewDog’s chief financial officer since November 2023, has been promoted to CEO, while Lauren Carrol, previously chief marketing officer, is now its new COO. Taylor brings significant experience to the position, having previously held senior roles at major consumer brands including Mayborn Group, GHD, and Anya Hindmarch. Arrow, who took over the role from company founder James Watt in 2023, is leaving for personal reasons. His tenure saw key developments, including a restructuring of BrewDog’s US operations and securing a partnership as the official beer provider at Lord’s Cricket Ground. Under his leadership, the company returned to profitability in 2024 following a challenging financial period that saw a pre-tax loss of £59.2 million at the end of 2023.

Additionally, Lauren Carrol has been appointed chief operating officer. Carrol, who joined BrewDog in 2018, has played a key role in the company’s marketing strategy, overseeing the launch of popular new beers such as Wingman, Black Heart, and Shore Leave.

BrewDog chairman Allan Leighton commented on the leadership changes, stating: “James Taylor has been a pivotal figure in shaping BrewDog’s financial strategy and ensuring a strong platform for sustainable growth. His deep knowledge of the business and operational expertise make him the ideal person to lead BrewDog forward.”

“I would also like to congratulate Lauren on her well-earned promotion. Her strategic vision and marketing expertise have been instrumental in BrewDog’s ongoing success.”

“Finally, on behalf of the company, I want to thank James Arrow for his contributions and wish him the very best in his future endeavours.”

Hospitality Business Confidence Plunges To Lowest Levels In Two Years

Looming April cost increases have caused hospitality business confidence to plummet to its lowest level since October 2022, when inflation was at a 40-year high.

With hospitality businesses about to be hit by £3.4 billion in additional annual costs in April, only 14% of businesses feel optimistic about the hospitality market, according to research from CGA by NIQ’s Business Confidence survey.

Ahead of the Spring Statement, UKHospitality highlighted the urgent need to delay the reduction in the employer NICs threshold.

The change to employer NICs alone will cost the sector an additional £1 billion per year and will bring 774,000 hospitality team members, 20% of the sector’s workforce, into the threshold for the first time.

It also called for the Government’s business rates reform to provide the maximum possible discount to hospitality businesses, aligned with its intention to level the playing field for the high street, and for large hospitality businesses to be exempted from the surcharge.

UKHospitality’s other asks of Government include promised reforms to the Apprenticeship Levy to be brought forward, for hospitality to be included in the first wave of foundation apprenticeships and the creation

of a hospitality growth strategy and action plan.

Kate Nicholls, Chief Executive of UKHospitality, said: “Hospitality is facing a crisis of confidence like we haven’t seen since we were in a full-blown energy crisis and inflation was running at over 10%.

“The enormity of the cocktail of costs being simultaneously imposed upon venues is unprecedented and, for many, completely unsustainable.”

“It will simply force businesses to cut jobs, freeze recruitment, cancel planned investment, reduce trading hours and, in the worst-case scenario, close their doors for good.”

“These tax increases may well deliver sizeable receipts for the Treasury, but will hit the economy, jobs, communities and the Government’s drive for growth just as hard, and stifle a sector that has historically played a huge part in the nation’s recovery following times of economic downturn.

“At a time when we have seen how hospitality can drive economic growth, as it has done in the past two months, we are urging the Chancellor to act swiftly. Delaying the changes to the employer NICs threshold will prevent much of this hardship and allow hospitality to continue on a path to growth.”

Hotel Staff Costs Jump In January Even Before Employers’ NIC Rise

Staff costs in the UK hotel sector jumped in January, hitting profits even before April’s rise in employers’ National Insurance contributions (NICs) and National Minimum Wage (NMW), meaning pressures are only set to intensify, according to the RSM Hotels Tracker.

The data, which is compiled and produced by Hotstats and analysed by RSM UK, shows total hotel payroll costs (as a percentage of total revenue) rose from 28.8% in December 2024 to 39.6% in January 2025 for UK hotels, and from 25.4% to 37.7% for the London market. Year-onyear, payroll costs (as a % of revenue) increased from 38.8% in January 2024 to 39.6% in January 2025 in the UK, and from 36.8% to 37.7% in London.

Occupancy of UK hotels was up slightly from 61.2% to 62% in January year-on-year, and from 64.7% to 65.9% in London.

Average daily rates (ADR) of occupied rooms in the UK saw a small increase from £122.09 to £123.30 in January year-on-year but were down in London from £175.20 to £173.99. Gross operating profits (GOP) were relatively flat in both the UK, from 17.4% to 17.1% in January year-on-year, and in London at 23.2% to 22.7%.

Chris Tate, partner and head of hotels at RSM UK, comments: “January is typically a quiet month for the hotel sector, so it’s positive to see even a small uptick in occupancy and room rates in the UK. However, the increase in costs faced by hoteliers is moving quicker than the increase in revenues, so the growth in room rates hasn’t made its way to the bottom line. Labour costs in particular saw a spike in January, likely driven by strong wage growth – rising at its fastest rate since 2021 – which, as a large employer of people, the

hotel sector is exposed to.

“The tough start to the year is only set to intensify, with the increase in employers’ NIC and NMW coming in from April. It’s clear that hoteliers are already facing challenges with passing on additional costs, so they need to look at other options to mitigate these headwinds without putting off consumers. The good news is that consumers continue to prioritise travel and want to go away, so demand should stay strong. Despite headwinds, there are opportunities to be had this year for hoteliers that remain agile, consumer-focused and are strategic with their investments.”

Thomas Pugh, economist at RSM UK, added: “With all the business and consumer surveys pointing to growth continuing to stagnate at the start of the year, it is encouraging to see even a small up tick in hotel activity. Combining this with the large rise in retail sales in January and the increase in consumer borrowing, we could be seeing the green shoots of a rise in consumer spending. However, much will depend on whether households “animal spirits” can be revived or if consumer confidence remains in the doldrums.

“Overall, we expect a gradual rise in the economy this year as the budgeted increase in government spending and investment, and the strong real earnings growth, starts to filter through into stronger consumer spending.

“However, trade tariffs, economic uncertainty and volatility in financial markets will all weigh on growth this year and the big risk is that a global trade war has a stagflationary impact on the UK, even if we avoid direct tariffs.”

SiteMinder Outlines Rising Need for Accessible Hotel Revenue Management as Dynamic Revenue Plus Expands to the UK

SiteMinder, the world’s leading hotel distribution and revenue platform, has identified the five key factors behind the rising demand for accessible revenue management solutions in the global accommodation industry.

According to SiteMinder’s Chief Product Officer, Leah Rankin, who will this week highlight these at ITB Berlin, the forces pushing more hoteliers to embrace accessible revenue management are:

Shifting global travel patterns, with international arrivals expected to grow by up to 70 million in 2025, representing a 5% increase over the previous year

The rising influence of events, with 65% of travellers more likely to travel for an event this year compared to last

Intensifying competition, with a construction pipeline of 40,000 rooms across the UK, the most in Europe; 113,000 rooms under construction Europe-wide; and 142,000 in the US

Ongoing operational inefficiencies, including a continued reliance on spreadsheets, manual adjustments and fragmented solutions

A critical talent gap, especially in the area of revenue management.

“Navigating hotel revenue management today is no small feat. With shifting travel patterns, the growing influence of events and increasing competition, the complexity can quickly become overwhelming for hoteliers. This often results in outdated practices becoming entrenched within accommodation businesses, further compounded by a shortage of dedicated revenue management professionals industry-wide,” says Rankin.

Rankin’s revelations coincide with SiteMinder’s expansion of Dynamic Revenue Plus into select Northern Hemisphere markets, including the UK, as unveiled today at ITB Berlin. Since its initial launch last year, Dynamic Revenue Plus has remained the only solution for hotels to both access live market intelligence and take immediate action on their bookable inventory, pricing and distribution strategy. Designed to make sophisticated revenue management accessible to every hotel—unlike revenue management systems that have traditionally been accessible to a limited few—the dual capability within Dynamic Revenue Plus means any hotel can, for the first time, use one, mobile-first system to optimise their revenue based on market demand. From

today, the product will incorporate dynamic pricing recommendations from IDeaS, a SAS company and the world’s leading provider of revenue management software and services, so they are no longer limited to hotels with dedicated revenue management resources.

Says Rankin: “When developing this product, our goal was to make revenue management not only accessible, but intuitive—helping hoteliers of all kinds make confident, data-driven decisions, even when the world around them feels unpredictable. Our solutions are designed to address current challenges while anticipating future needs, and the expansion of Dynamic Revenue Plus underscores our commitment to helping businesses maintain control in a world where change is the only constant.”

As highlighted in the recently released SiteMinder’s Hotel Booking Trends report, hotels are increasingly adapting to changing market conditions with more dynamic revenue management practices. In the UK, for instance, room rates in 2024 were on average £43 higher on Friday nights compared to Sunday nights, reflecting greater variation when it came to pricing. Seasonal shifts were also evident, with rooms in July—again the busiest month for the country’s hotels—£71 more expensive than in January, when demand was lowest.

Hotels worldwide are likewise responding to the evolving demands of today’s travellers. There were 17 new top revenue-generating booking sources identified in SiteMinder’s report, and in the UK global B2B travel platform TBOHolidays arrived as a top booking channel for the first time.

"Pleasingly, many accommodation businesses are already moving towards a more adaptable and dynamic approach, but it's often the speed—or lack thereof—that can harm their ability to capitalise on opportunities,” says Rankin. “The reality is that the vast majority of accommodation businesses still don't have dedicated revenue management teams, or any time allocated to revenue management. That's where Dynamic Revenue Plus comes in—democratising the practice and giving every property, regardless of size, the tools they need to compete on a level playing field."

Dynamic Revenue Plus is now available in the UK, Germany, Mexico, Spain, and the US, following its successful launch in Australia and New Zealand last September. A global release is slated for later in 2025.

Pub Helps to Support Local People to Overcome Loneliness and Social Isolation

Publicans Rhiannon Metters and Jason James are making it their mission to support people in the isolated farming community of Tal-y-coed, Monmouthshire.

Their pub The Halfway is the hub of this rural community where many people including farmers, live and work alone, meaning they have little opportunity for social interaction.

The area has a population of around 730 people and limited services with no local shop or public transport links to nearby more populated areas. The nearest supermarket is over a 20-minute drive and the road can be closed in bad weather.

The publicans’ contacted Pub is The Hub for help and advice in order to tackle the lack of services and activities for people in the local community.

Expert help and a Community Services Fund grant from Pub is The Hub were provided to help with the opening of a village store and community marquee.

The Halfway has launched a new village store inside an area of the pub, which stocks a range of essentials from bread, milk, cheese, bacon, honey and ham. There are plans to eventually move this into an outbuilding for more space and to stock more products from local suppliers.

A new marquee has also been erected, which is being used as a community hub to support social interaction, community cohesion and promote health and wellbeing. It is also the centre of a range of community events and is being used as the base for the new local produce market.

The marquee and village store will also support local businesses and the rural economy by providing an outlet for local farmers, producers, crafters and other enterprises.

The Halfway has also been using a craft box, supplied by Pub is The Hub in partnership with charity Creative Lives, to help engage local people in more creative activities.

Metters said: “We are situated in an isolated rural community with the pub being the social hub of the area. It is so important that we support local people ensuring they are not feeling isolated and alone. We are very passionate about making sure this is a pub for everyone in the area.

“The village store here in this isolated rural area is such a support for people in the local community with the marquee enabling us to run more community events supporting both local people and suppliers.”

She added: “The craft box offers a great way to encourage conversation over a shared activity. It’s helped me to further create a place where the community can come together and using creativity to do this works so well.”

Pub is The Hub regional advisor Roger Belle added: “These publicans are the real heroes of this local community and have made the pub the hub of this rural village.

“Offering these services and activities to support people in this area of Wales is proving to be a lifeline to overcome social isolation and loneliness.”

Chefs Serve Up A Taste of Wales to VIPs at 10 Downing Street Reception

A team of Welsh chefs cooked up a selection of delicacies, inspired by top quality food and drink products from Wales, at a St David’s Day reception held at 10 Downing Street, London last week.

The team, representing the Culinary Association of Wales (CAW), prepared a selection of mouthwatering savoury and dessert canapes for VIP guests from politics business, culture and entertainment.

Guests included Prime Minister Sir Kier Starmer, Welsh Secretary Jo Stevens, cast members from Gavin and Stacey, actor Michael Sheen and rugby stars Alun Wyn Jones and Ken Owens, to name but a few.

This year, the whole Welsh team was from The Celtic Collection, headed by Michael Bates, executive chef.

The other chefs were Justin Llewellyn, head chef at The Parkgate Hotel, Cardiff, Matthew Owen, head chef at Steak on Six, Mich Le Cuziat, senior sous chef at The Olive Tree & Garden Room, Liam Morgan, demi chef and food and beverage director Glenn Lewis, all from The Celtic Manor Resort, Newport.

Their menu, themed ‘Bite into our culture’, included a selection of savoury and dessert canapes. The savour delicacies included cured salmon, Welsh gin, compressed cucumber and lemon jel; prawn cracker crisp, crab, sweetcorn, coriander and lime salsa; mini whipped Pembroke potato shepherd’s pie; ‘Welsh Rarebit’ served on onion bread with local

beetroot chutney; compressed watermelon, crumbed Welsh goats’ cheese, avocado and lime gel and savoury choux, salt beef and horseradish crème fraiche.

The dessert canapes were Welsh cake with strawberry jel and Welsh clotted cream and cinnamon and Merlyn chocolate liquor tart and scored meringue.

Mr Bates, who devised the menu and selected team for the reception, said: “It was another amazing experience for all the whole team who were very proud to showcase produce from Wales and represent the Culinary Association of Wales at such a prestigious event.

“There was a great buzz in the room and everybody seemed to be enjoying celebrating St David’s Day and everything about Wales. The canapes went down very well, particularly the shepherd’s pie and Welsh Rarebit, and we were delighted to receive such positive feedback. The team loved the experience.”

CAW president Arwyn Watkins, OBE, executive chairman of Cambrian Training Company and Trailhead Fine Foods based in Welshpool, was one of the invited guests.

“It was a great opportunity to showcase top quality Welsh food and culinary skills and the team from The Celtic Collection was able to deliver in style for the Culinary Association of Wales at short notice,” he said.

Hoteliers Warned of Phishing Campaign Impersonating Booking.com

A phishing campaign that impersonates popular travel platform Booking.com is targeting hospitality organisations in the UK, Microsoft has warned.

Starting in December 2024, leading up to some of the busiest travel days, Microsoft Threat Intelligence identified a phishing campaign that impersonates online travel agency Booking.com and targets organizations in the hospitality industry.

The campaign uses a social engineering technique called ClickFix to deliver multiple credential-stealing malware in order to conduct financial fraud and theft. As of February 2025, this campaign is ongoing.

This phishing attack specifically targets individuals in hospitality that are most likely to work with Booking.com, sending fake emails purporting to be coming from the agency.

In the ClickFix technique, a threat actor attempts to take advantage of human problem-solving tendencies by displaying fake error messages or prompts that instruct target users to fix issues by copying, pasting, and launching commands that eventually result in the download of malware. This need for user interaction could allow an attack to slip through conventional and automated security features. In the case of this phishing campaign, the user is prompted to use a keyboard shortcut to open a Windows Run window, then paste and launch a command that the phishing page adds to the clipboard.

Microsoft tracks this campaign as Storm-1865, a cluster of activity related to phishing campaigns leading to payment data theft and fraudulent charges. Organizations can reduce the impact of phishing attacks by educating users on recognizing such scams. This blog includes additional recommendations to help users and defenders defend against these threats.

In this campaign, Storm-1865 identifies target organizations in the hospitality sector and targets individuals at those organizations likely to work with Booking.com. Storm-1865 then sends a malicious email impersonating Booking.com to the targeted individual. The content of the email varies greatly, referencing negative guest reviews, requests from prospective guests, online promotion opportunities, account verification, and more.

Sarah Armstrong-Smith, chief security adviser at Microsoft UK, said: “Phishing attacks are becoming more sophisticated, using advanced social engineering techniques like ClickFix to manipulate human behaviour and bypass traditional security measures.

“The recent campaign impersonating Booking.com is a clear example of how cybercriminals exploit trust and urgency to deceive individuals to gain access to sensitive information.

“Cybercriminals are constantly adapting their tactics, but by staying alert, questioning unexpected messages and behaviour, and enabling extra security measures, consumers can protect themselves against these evolving threats.”

Booking.com said: “Unfortunately phishing attacks by criminal organisations pose a significant threat to many industries. While we can confirm that Booking.com’s systems have not been breached, we are aware that unfortunately some of our accommodation partners and customers have been impacted by phishing attacks sent by professional criminals, with the criminal intent of taking over their local computer systems with malware.

“The actual numbers of accommodations affected by this scam are a small fraction of those on our platform and we continue to make significant investments to limit the impact on our customers and partners.

“We are also committed to proactively helping our accommodation partners and customers to stay protected.

“Should a customer have any concern about a payment message, we ask them to carefully check the payment policy details on their booking confirmation to be sure that the message is legitimate.

“Customers are also encouraged to report any suspicious messages to our 24/7 customer service team or by clicking on ‘report an issue’ which is included in the chat function.

“It is important to note that we would never ask a customer to share payment information via email, chat messages, text messages or phone.”

– Celebrating 15 Years of Manufacturing with Adelphi

Ever since LittlePod’s launch in 2010, we’ve had Adelphi Manufacturing by our side. Fifteen years on, we thought it was time for a catch-up!

When it comes to manufacturing and machinery, Adelphi ensure we have no worries, having provided a sterling service that dates back to LittlePod's launch in 2010. Ensuring we have all the correct equipment and keeping everything running smoothly, Adelphi's team have played a crucial role in our Campaign for Real Vanilla, no-one more so than Dean Willis.

Fifteen years since he visited LittlePod HQ for the first time, Adelphi Manufacturing's Sales Director returned to East Devon to renew acquaintances with Janet and the team. Keen to find out more about what has become the perfect partnership, Paul sat down with Dean. These are his words:

“We have been part of LittlePod’s journey for 15 years. It has been so satisfying to see how the company has grown and developed in that time and to know that we have had a role in everything that LittlePod has achieved. I remember the first time that I came here in 2010 to meet Janet. Back then she had everything set up in the kitchen and she needed help filling bottles and tubes. We introduced her to her first filling machine and it made all the difference. From then LittlePod has grown beyond all recognition. It has been a pleasure to watch it all develop.

“Just like LittlePod, Adelphi has grown a great deal. We started out in 1947 in the packaging industry. Adelphi is still a family business, a husband and wife-owned company, and we’ve never lost that feel. But since those early days, we’ve got a lot bigger and we now have four different companies. There is Adelphi Manufacturing that I work for and also Adelphi Masterfil, Adelphi Pharma Hygiene Products and Adelphi Healthcare Packaging. We work in food, pharmaceuticals, toiletries, cosmetics and more. There’s never a dull moment – just like here at LittlePod!

“I joined Adelphi in 1993 and am coming up to 32 years with the company. I started as a salesman and have worked my way up to become sales director. It has been quite a journey! During that time, I’ve met lots and lots of people, but very few like Janet. She has got such passion and I haven’t met anyone else quite like her. People often start out with great passion, but often the business takes over and it’s difficult to maintain it.

Fifteen years since she started LittlePod, I think that Janet’s passion for this is greater than ever – even more so than in 2010.

“It’s Janet’s passion that makes LittlePod so appealing to people. It has always been the case for me. Her passion has always been to get across to people what they’re missing out on and all the threads that come from this make it fascinating. There’s the LittlePod orchard in Indonesia and there are distributors here, there and everywhere; there are great products and interesting stories and all the different people involved in making it all happen. That includes Adelphi, of course. But I have to stress that this could never have happened if Janet didn’t have this passion and all these thoughts and ideas: where to go, what to do and how to do it.

“In 2020, we helped LittlePod to become fully automated. I remember it so well. I organised everything. It was a big challenge. LittlePod’s TGM tube-filling machine was manufactured in Italy. The first task was to get it to Devon. We found somewhere to store it, close to Exeter Airport, before transporting it to LittlePod HQ, down all these narrow country lanes. There was no way that the lorry could turn into the driveway, so everyone who was here had to help unload it onto the road and manhandle it into the building. We had to take bits off the machine and remove trims from the doors just to get it inside. It was an interesting day, that's for sure. I’ll never forget it!

“It's always nice to visit LittlePod and to see the machine being put to good use. Getting it here was quite a task but once we got it up and running, we’ve never looked back. We talked about doing this for a while and I kept saying to Janet, ‘not quite yet’ on the basis of the numbers. Eventually, when we reached the point where it was obvious that automation would be a benefit, the TGM machine was purchased and it has proved to be invaluable ever since. The time was right and the decision that Janet made then has helped LittlePod to keep up with growing demand. To have helped her to make this step has been a pleasure for all at Adelphi Manufacturing.

“I think what Janet has achieved in the last 15 years is so inspiring. I can’t wait to see what she does in the next 15 years.”

“She can do whatever she sets her mind to. What is great is seeing all the people she has brought along with her. The teaching, the apprenticeships – Janet always wants to help people to achieve, to gain qualifications and to reach certain standards, enabling them to move on when the time is right and to enjoy success in their careers. This is something that we like to do at Adelphi also and is just one of many things that the two companies have in common. Right from the beginning, this has been a perfect partnership.

“I always love coming back to LittlePod to visit Janet and the team. The location is lovely, you’re working in a small unit and it has such a family feel. It’s more than that, of course. With LittlePod products being exported all over the world, this is a serious business. But it has never lost that sense, that feeling or that beautiful view of the church at the bottom of the garden. Whether I’m coming here for a cup of coffee and a catch up or whether it’s a service call or an issue to address, visiting LittlePod is always enjoyable and I can’t wait to come back again. Here’s to LittlePod and Adelphi, to the next 15 years and all that it holds for our companies!”

From the team here at LittlePod HQ, we send vanilla hugs to Dean and to all at Adelphi Manufacturing who have been part of our journey. We couldn't have picked a more perfect partner. Thank you for all your expertise, assistance and support!

The Business Benefits of Disability Inclusion – Creating Truly Inclusive Workplaces

Disability inclusion is more than a legal requirement – it is a business advantage. Organisations that actively hire, support, and retain disabled employees benefit from a more diverse workforce, improved problem-solving, and stronger connections with their communities. By fostering an inclusive workplace culture, businesses can unlock untapped talent, boost innovation, and enhance their reputation.

WHY DISABILITY INCLUSION MATTERS

A truly inclusive workplace is one that actively removes barriers and ensures equal opportunities for all employees.

Hiring disabled talent is not about charity – it is about recognising and valuing the skills, perspectives, and contributions that disabled employees bring to an organisation.

Companies with diverse workforces are often more adaptable, resilient, and profitable. When employees feel valued and supported, they are more engaged, which leads to higher productivity and retention rates. Additionally, inclusive hiring enhances an organisation’s reputation, making it more attractive to customers, clients, and potential employees. Many consumers now actively support businesses that prioritise social responsibility – and disability inclusion plays a key role in this.

ATTRACTING AND RETAINING DISABLED TALENT

A key step towards a more inclusive workplace is ensuring that recruitment processes do not unintentionally exclude disabled candidates. Many traditional hiring practices create unnecessary barriers, but small adjustments can make a significant difference.

Inclusive Recruitment Practices

● Alternative interview formats – Not all candidates perform well in standard face-to-face interviews. Offering work trials, task-based assessments, or pre-recorded answers allows individuals to showcase their abilities in a way that suits them best.

● Clear and accessible job descriptions – Ensuring that job adverts use plain language and focus only on essential criteria helps to remove unnecessary barriers. Providing contact details for candidates to request adjustments can also encourage more applications.

● Proactive outreach – Partnering with disability employment services, inclusive job boards, and community groups helps organisations connect with talented candidates who may not apply through traditional channels. Creating an Inclusive Workplace Culture

Once a disabled employee joins an organisation, ongoing support and reasonable adjustments ensure they can thrive. A

commitment to accessibility and flexibility benefits not only disabled employees but the entire workforce. Some important considerations include:

● Flexible working arrangements – Offering remote working, adjusted hours, or quiet spaces can help employees manage their workload more effectively.

● Assistive technology – Tools such as screen readers, speech-to-text software, or adapted keyboards remove barriers and support productivity.

● Workplace accessibility – Ensuring step-free access, accessible bathrooms, and appropriate lighting benefits employees, clients, and visitors.

Beyond practical adjustments, inclusivity means ensuring that all employees feel comfortable disclosing their access needs without fear of discrimination. Open conversations, strong leadership, and staff training can help create an environment where disabled employees feel valued and supported.

DEMONSTRATING COMMITMENT TO DISABILITY INCLUSION

For organisations looking to formalise and showcase their commitment to disability inclusion, the Disability Confident scheme provides a structured approach. This government-backed initiative helps employers recruit, retain, and develop disabled employees, offering guidance on best practices and workplace adjustments. Achieving Disability Confident accreditation can also strengthen an organisation’s reputation as an inclusive employer, making it more attractive to both jobseekers and clients.

However, meaningful inclusion goes beyond accreditation. It requires continuous reflection, learning, and action. Businesses that genuinely commit to accessibility and equity will not only attract diverse talent but also foster a more innovative, engaged, and resilient workforce.

BUILDING A MORE INCLUSIVE FUTURE

Disability inclusion is not just about compliance – it is about unlocking the full potential of the workforce. By breaking down barriers, offering the right support, and creating a culture of inclusivity, businesses can ensure that all employees thrive. The benefits are clear – stronger teams, greater innovation, and a reputation as an employer that truly values diversity.

Organisations that prioritise accessibility and inclusion are not just doing the right thing – they are setting themselves apart as forward-thinking, socially responsible businesses. Now is the time to take action, create change, and build a workplace where everyone can succeed.

Surrey Choices provides a range of support services for disabled and neurodivergent people, helping them to live independently, learn new skills, and access meaningful employment.

Shaking Things Up: Be At One Crowns Best In Glass 2025 Winner

The nation’s top Be At One bartenders went head-to-head in an electrifying final at Be At One’s flagship venue, Be At One Regent Street last week, as the Best In Glass 2025 champion was crowned. Now in its third year, the competition saw months of fierce rivalry and a recordbreaking 149 entries, culminating in Léna Fontugne claiming the coveted title.

Impressing the judges with a show-stopping Basil Bloom cocktail, Léna now joins the ranks of Be At One’s elite mixologists.

With an all-new mystery box round introduced this year, the competition was tougher than ever. Finalists had just 30 minutes to craft an original cocktail using surprise ingredients before stepping into the ultimate showdown – presenting their signature drinks to a panel of industry judges.

Judged by last year’s Best In Glass winner Kadir, World Class GB 2024 champion Danilo, Be At One’s Head of Drinks Chelsie Bailey, and a Diageo World Class ambassador August Svensson, the contest saw jaw-dropping creativity, precision and passion on display. But in the end, there could only be one winner.

Léna Fontugne – Be At One Richmond – Basil Bloom! Taking home the title of Best In Glass 2025, Léna walks away with a £2,000 tax-free cash prize, a golden ticket into the top 100 at World Class GB 2026, and a once-in-a-lifetime VIP trip to the World Class Global Finals 2025.

The winning cocktail will also take centre stage in Be At One’s seasonal campaign before earning a permanent spot on the brand-new menu launching this May.

Léna’s cocktail, the Basil Bloom is a refreshing cocktail that highlights the grapefruit botanical within Tanqueray No. 10 gin. This delightful drink combines the vibrant flavours of homemade basil syrup, and triple sec grapefruit sherbet, creating a well-balanced and aromatic experience. Perfect for any occasion, the Basil Bloom went down a storm with the judges due to its unique and invigorating taste.

Chelsie Bailey, Head of Drinks Development at Be At One, said: “Best In Glass is about celebrating the artistry of our bartenders and pushing the boundaries of cocktail innovation. This year’s competition was next level, and Léna truly delivered a world-class performance. We can’t wait for our guests to try their winning creation on our new menu!”

Léna said: “”Winning Best In Glass was an incredible experience, and I’m beyond grateful to have competed alongside such talented and passionate bartenders. Everyone brought their A-game so to be awarded this win is an honour! The competition was intense, but the energy, support, and camaraderie at the heart of the Be At One spirit made it truly special.”

“A huge thank you to everyone who encouraged me and to the amazing team at Be At One for creating this opportunity and allowing me to push my creativity and hone my cocktail-making skills.”

“Seeing my winning cocktail featured on the menu is a dream come true, and I can’t wait to keep learning and growing in this industry. This is proof that stepping out of your comfort zone can lead to something amazing!”

Hawkstone is Your Next Best-Seller

Hawkstone started as a twinkle in Jeremy Clarkson’s eye. He wanted to make a proper premium lager using the highest quality barley from his farm. And that’s how our signature beer was born. It proved such a smash hit with people that Jeremy couldn’t grow enough on Diddly Squat farm alone and had to ask other British farmers for their premium malting barley.

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

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

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

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

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 ‘netzero’, 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

National Pubwatch Awards Recognise Best Practice and Bravery

National Pubwatch has recognised a number of individuals operating in the late-night sector for their contribution to best practice, partnership working and bravery.

Bill Donne, who is honorary secretary of Reading Pubwatch, was handed the coveted Award of Merit, sponsored by Licensing Connect, for his leading role over the last 20 years in supporting and educating venue operators through his work.

An Award of Merit recognises individuals that have contributed to the success of Pubwatch schemes.

Bill Donne said: “I am delighted and honoured to be recognised for the work in Reading, which has made the town a safer place to socialise. It has all been about partnership working and ensuring that people can come out in Reading and enjoy themselves safely.

“To be recognised by my peers in the industry is a great accolade.” Bravery & Meritorious Conduct Awards, sponsored by Licensing Connect, which recognise individuals whose actions have either saved life or minimised physical harm in the night-time economy, were also presented to two individuals who saved a man’s life after a violent incident occurred on the street in Chelmsford.

Dominic Hewitt, door supervisor and Sinéad Ní Ghiolla Bhrighde, former bar manager at Popworld, Chelmsford, who were trainee paramedics at the time of the incident in March 2024, saved the life of a 23year-old man who had been stabbed and suffered a traumatic cardiac arrest.

On receiving his award Dominic Hewitt said: “At the time you don’t think, you just step in and do what you need to do. It is good to be recognised as a door supervisor for the good that we do.”

Sinéad Ní Ghiolla Bhrighde, who now works as a paramedic for London Ambulance Service, said: “I was honoured to be put forward for this award. We acted on instinct and it triggered that response. It is lovely that both of us are receiving this award together as we are great friends and we really appreciate it.”

Meanwhile, the prestigious Malcolm Eidmans award, sponsored by Poppleston Allen, which recognises the outstanding contribution made by a police officer or member of police staff in supporting Pubwatch was also given out at the conference.

Colin Pollard, Police Alcohol Licensing Officer with Hampshire Police, was recognised for his work in supporting the Portsmouth Pubwatch scheme in its efforts improve partnership working and to reduce crime and anti-social behaviour.

Pollard said: “I was overjoyed to receive a phone call to tell me I had won the Malcolm Eidmans Award. I understand Pubwatch and I have known of the benefits for some time.”

National Pubwatch chair Steve Baker OBE said: “It was a real privilege to recognise these award winners for all their hard work, partnership working and bravery.

“National Pubwatch as an organisation believes it is important to recognise all these individuals who have done so much to make the late-night economy a safer place.”

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 use in the UK, cutting CO₂ emissions by 25% compared to traditional 400g bottles. This innovation removes 3.2 tonnes of glass weight per 24,000 litres of bulk wine bottled, making a tangible difference.

BULK SHIPPING: A LOWER-CARBON

Transport

WHY IT MATTERS TO BARS AND HOTELS

Consumers are increasingly drawn to businesses that champion sustainability. By offering wines with a lower environmental impact, bars and restaurants can appeal to eco-conscious customers while actively reducing their own footprint.

in wine isn’t just good for the planet—it’s

Hospitality Support Hub Offers Lifeline To Workers Grappling

Closures, Rising Costs and Mental Health Challenges

Five of hospitality’s leading bodies – the Institute of Hospitality, Hospitality Action, the Savoy Educational Trust, Springboard and UKHospitality – have united to launch the CareerScope Hospitality Support Hub, a free-to-view website providing practical and emotional support to people who lose their jobs or their businesses or face mental health struggles due to the rising number of business closures across the sector.

The UK hospitality sector is likely to be profoundly affected by the forthcoming rises in National Insurance and the minimum wage, which come at a time when many businesses are already feeling the pinch of an uncertain economic landscape. Many businesses are already foreclosing; and many more are reporting expected staff cuts.

The CareerScope Hospitality Support Hub offers resources and signposting for people to top up their employability skills, search for jobs, safeguard their mental wellbeing and receive financial and redundancy advice. Access the free hub here – https://careerscope.uk.net/hospitality-support-hub/

A statement from the CEOs of the five CareerScope founding partners said: “The CareerScope Hospitality Support Hub aims to leverage the resources, networks and expertise of our respective organisations to provide practical, accessible solutions that ensure the industry’s resilience and future success.

“Think of the Hospitality Support Hub as a 24/7 support centre for the industry’s workers. Our aim is to keep the hospitality workforce happy, healthy and work-ready.”

The CareerScope Support Hub is backed by industry leaders Tom Kerridge, Clare Smyth, Michel Roux Jr and

Fred Sirieix, who have voiced their support for the initiative, highlighting its crucial role in providing guidance, job opportunities and mental health support to those facing challenges in the hospitality sector.

Restaurateur Tom Kerridge said: “The hospitality industry is full of passion and hard work, but right now, many people are facing real challenges. The CareerScope Hospitality Support Hub is a vital resource to help those in need find guidance, support and the tools to keep moving forward.”

Clare Smyth, chef patron of Core by Clare Smyth, said: “Hospitality is built on the spirit of collaboration, care and perseverance. The CareerScope Hospitality Support Hub is an essential resource, helping our industry navigate these challenging times and ensuring that those who dedicate themselves to this sector have the support and opportunities they deserve.”

Fred Sirieix, maître d’hôtel and television personality, said: “Hospitality is about looking after people and now it’s time we look after our own. The CareerScope Hospitality Support Hub ensures that no one in our industry faces hardship alone. If you need help, this is the place to find it.”

Sinead Mallozzi, chief executive officer of Sketch, said: “These are such tough times. And in tough times, it’s important to pull together, so it’s really heartening to see our major bodies working together to the greater good of the whole hospitality community.”

Restaurateur Michel Roux Jr said: “Our industry thrives on people and when they struggle, we all feel it. The CareerScope Hospitality Support Hub is an essential lifeline, offering practical advice, job opportunities and mental health support to those who need it most.”

Venus Wine and Spirit Merchants Celebrates 50 Years with Expansion and New Distribution Centre

Venus Wine and Spirit Merchants is marking its 50th anniversary in the drinks industry, celebrating five decades of excellence, innovation, and commitment to providing high-quality products to the on-trade sector.

Now part of the Booker Group, and to further expand its reach and presence across the UK, Venus has opened a new distribution centre in the North-West of England – one of 2 new sites scheduled to open in 2025.

Located at Booker’s Makro branch in Manchester, this first strategic location will allow Venus to more efficiently serve customers across Manchester and Liverpool, while also freeing up capacity for future growth in regions such as Leeds and Yorkshire. Approximately 12 new roles will be created initially, with potential for further employment opportunities in future months.

Venus is a trusted name in the on-trade sector, offering an extensive selection of over 3,000 premium spirits, beers, wines, and soft drinks. Founded in 1975, the company has

long been recognised for its expertise, exceptional product range, and commitment to quality. In mid-2024, Venus joined the Booker Group to further strengthen its hospitality offer.

Andrew Yaxley, Booker Group CEO said: “We’re proud to be building on Venus’ growth story and look forward to seeing how our new distribution centres will help this part of our Group continue to thrive. The combination of Venus’ specialist on-trade expertise and Booker’s nationwide reach means we’re well placed to help hospitality customers grow their business more profitably; we’re looking forward to supporting even more of them through this expansion.”

Neil Jewsbury, Managing Director for Venus said: “We’re incredibly excited to celebrate 50 years of Venus and to mark this milestone by opening our brand-new distribution centre. This expansion is a key part of our strategy to better support our existing customers and increase our geographic reach, allowing us to serve new markets efficiently.”

Bistrot Pierre Group Sold Out of Pre-pack Administration, Saving Almost 400 Jobs

Restaurant group Bistrot Pierre has been sold in a pre-pack deal to investment vehicle Cherry Equity Partners in a deal that will see 158 jobs lost and the closure of eight restaurants.

The sale will see ten Bistrot Pierre sites remain open safeguarding 394 jobs. The venues set to close are in Mere Green, Newport, Kidderminster, Southport, Preston, Leamington Spa, Birmingham and Coventry.

Nick White, chief executive of Bistrot Pierre, will remain in place. He said: “We are delighted to have secured the future of the business and, with the backing of Cherry Equity Partners, now have a strong platform in place for future growth. At the same time, we are tremendously sad to see eight of our sites close.

“The impending increases in national minimum wage and national insurance contributions will add hundreds of thousands of pounds to our costs, making our smaller locations simply unviable. We’d like to express our sincere thanks to our teams that have worked so hard to serve the fantastic customers that have visited these locations over the years.”

Bistrot Pierre was last sold out of pre-pack administration in 2020 and has struggled to return to profitability since the pandemic.

In its latest accounts, made up to the end of June 2023, the group outlined that inflation (then running at around 10%) had influenced its decision to close its Newport and Altrincham venues.

During the year a “radical review” of the company was undertaken with major redundancies made.

Turnover fell by £4m to £24.4m during the year as the company slumped to a £2m loss. At the time, the company employed 669 people – down 120 on the previous year, Bistrot Pierre celebrated its 30th anniversary in 2024, having opened its first restaurant in Nottingham in 1994 and currently has 18 outlets across the UK.

Ed Standring, chief executive of Cherry Equity Partners, said: “Bistrot Pierre is a wellloved Bistrot, bar and boutique rooms business with a great heritage, and we’re looking forward to working with Nick and the team to invest and grow the business.”

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 2023 - which 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!

Foodservice Price Inflation Continues To Ease But Global Uncertainties Loom

The latest Foodservice Price Index (FPI) report from Prestige Purchasing and CGA by NIQ reveals a 19th consecutive month of decelerating year-on-year inflation in January 2025.

Monthly inflation in the total basket of items measured by the Index stood at 1.8%, while month-on-month inflation was flat at 0.0%. It extends welcome relief on foodservice prices—but while the overall trend for hospitality is welcome, significant global economic and political uncertainties may threaten the stability of prices in the months ahead.

Of the Index’s ten categories, only Fish recorded year-on-year deflation and just three delivered month-on-month deflation. Beef prices have continued to surge to record levels, driven by projections of strong demand and lower production in 2025. There are some pockets of relief, including the start of a decrease in olive oil prices after record highs in recent years.

Other persisting pressures on global commodity markets are likely to impact food and drink prices. Notably, aluminium prices have surged 17.9% over the six months to January 2025, following increased demand from China, rising energy costs, supply chain disruptions and escalating fears of a global trade war. The recent imposition of a 25% US import tariff on aluminium adds further uncertainty. While it remains too early to fully assess the tariff’s impact, it has the potential to disrupt global supply chains and create further price volatility,

with unpredictable knock-on consequences for the foodservice sector. Crude oil prices also saw a substantial +11.4% month-on-month increase, driven by geopolitical tensions, delays in OPEC+ production increases and heightened demand. Natural gas prices also continued their upward trend, rising +4.7% month-on-month.

Shaun Allen, CEO of Prestige Purchasing said: “While the overall Foodservice Price Index indicates a continued low level of inflation, the pressure on some key commodities such as beef, energy and crude oil together with the pending cost impacts from the NMW increases and NICS changes are likely to see inflation rise up again over the coming months. Operators should ensure they have robust procurement strategies and mitigation plans in place where possible to navigate the challenges ahead.”

Reuben Pullan, senior insight consultant at CGA by NIQ, said: “Nineteen months of downward movement in inflation has been welcome respite for businesses in the foodservice chain besieged by cost pressures. However, there is no room for complacency, especially as global trade tensions rise. While there are positive signs, the outlook for hospitality remains cautious given the ongoing global trade tensions and rising costs. With other costs like labour and energy rising and many consumers still hesitant about spending, the trading environment will be difficult for some time to come.”

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 riskfactor for rodents.

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

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.

Cider Worth £2bn To UK Pubs, Bars & Restaurants for the First Time

Cider has experienced a 5% value growth over the last two years and value sales have outstripped volume over the last 12 months

The new Heineken Cider Report 2025: Cider Public House Rules outlines the crucial role cider plays in the British pub experience for consumers, and shows the cider category in rude health, with premiumisation driving value in a category now worth £2bn to the UK on-trade, a rise of 5%.

Across 2024 alone, an impressive 342 million pints of Cider and around 114 million bottles have been sold and enjoyed across the on-trade, making it the second most popular alcoholic drink by volume in the sector. Draught cider is a particular bright spark, up 6% in stark comparison to total on-trade drinks sales, which were flat over the same time period. In fact, Cider on tap now makes up 77% of on-trade cider sales by volume, equivalent to £1.4bn in value to the on-trade as a whole and, on average is worth

£21,500 a year to an operator.

This is generally being driven by premiumisation in the category for both Apple and Flavoured variants, which has tapped into the consumer’s desire to trade up.

Packaged cider still remains a vital part of the cider offer, however, allowing for a greater range of flavours

and varieties. Cider should take pride of place in the fridge over beer because 28% of cider sales are through the fridge in comparison to just 8% of beer sales. Premium Flavoured Ciders are the dominant force here, growing to 72% of cider sales, while No and Low is also a sector in growth, up 11% in the last year.

Will Rice, On-trade Sales Director from HEINEKEN UK says: “The Cider Public House Rules report reaffirms that there should be huge optimism for the category. Cider remains a staple for the vast majority of pubs and bars in the UK and consumers view it as a key part of the quintessential pub and bar experience. In fact, 79% of consumers say it is an important consideration when choosing where to visit.

What we have clearly seen in this report, is that for the operators that invest in their cider range, either by increasing the number of packaged products or adding an additional line to the bar, are being really rewarded with increased money in the till. For what is a financially tough time for the sector, ensuring your Cider offer is fit for purpose is a really easy win.”

The new report gives operators data, advice and expert tips, to help make the most of the cider opportunity. From eye-tracking insight to inform ranging decisions, to key Cider drinking occasions, to the top performing brands, and the roles different ciders play on the bar and in the fridge, the Heineken Cider Report 2025: Cider Public House Rules is available free to all operators at https://www.ciderreport.co.uk/

Stubbings Pub Group Takes on The Albion in Farnham After £165,000 Upgrade

Stubbings Pub Group Limited, operated by Jon Paul Stubbings, has taken on The Albion in Farnham in partnership with Greene King Pub Partners.

The Albion, located on Hale Road in Farnham, Surrey, has been given a £165,000 upgrade by pub owner Greene King.

The pub has undergone a significant transformation, revitalising it into a stylish, welcoming space for pub goers complete with a newly decorated interior, upgraded toilets and a reimagined trading area with improved layout and design.

Key structural changes to the pub include the removal of a chimney breast and an internal wall, opening the space in the pub for different zones tailoring to different experience.

As a result, the pub now boasts a dedicated sports area, a relaxed dining section, a

speakeasy-inspired space, and a stylish lounge area.

Jon Paul Stubbings of Stubbings Pub Group Limited, said: “We are delighted to take on The Albion and grow our partnership with Greene King Pub Partners.

“Working together with Greene King, it is great to see our vision for The Albion come to life with their support.

“The upgrades to the pub enable us to deliver our successful offer, which includes great sport, great pub food and a great rhythm of the week for live entertainment.”

Dan Robinson, Managing Director of Greene King Pub Partners, said: “This is a fantastic investment in partnership with a great operator. We are really pleased with how the upgrades to the pub have turned out and the new layout maximises the pubs trading potential with different zones.”

VisitEngland Announces Venue and

Date of Awards for Excellence 2025

VisitEngland has announced that this year’s VisitEngland Awards for Excellence will be held at the Brighton Dome Corn Exchange on 4 June.

The 35th national awards will see finalists from 21 regional competitions recognised as Gold, Silver and Bronze winners across 16 core categories. Award categories range from the ‘Experience of the Year’ to the ‘Taste of England Award’ and from the ‘Small Visitor Attraction of the Year’ to the ‘New Tourism Business of the Year’.

VisitEngland Director Andrew Stokes said: “This wonderful heritage venue with its rich association to arts and culture in one of England’s tourism gems, Brighton, is an ideal destination to celebrate our outstanding industry.”

“The VisitEngland Awards for Excellence shine the spotlight on England’s world-class tourism offer and the creativity and innovation

thriving within the industry. The awards also honour the people and businesses and the amazing customer service they deliver, creating unforgettable experiences for visitors.”

Chair of East Sussex, Brighton & Hove and West Sussex interim LVEP Board Hedley Swain said:

“We are absolutely delighted that Brighton & Hove has been chosen to host the 2025 VisitEngland Awards for Excellence. This prestigious event is a fantastic opportunity to showcase our vibrant city and all that Sussex has to offer, building on our aspirations in our recently launched Sussex Visitor Economy Strategy for Growth. We look forward to welcoming attendees and hope they take the time to extend their stay, exploring our stunning coastline, rich heritage, and outstanding hospitality.”

There were more than 1830 applications from the 21 aligned regional competitions with the winners then automatically entered into the national awards.

In the lead up to the Awards in June, VisitEngland will announce the three finalists for each category.

In addition to the 16 core categories, special awards are also being presented including the ‘Travel Content Award’ and the ‘Tourism

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

Expowest Cornwall Review

New Trade Show To Bring Food & Drink Businesses Together In Somerset

Hale Events, the team behind popular and established regional trade events like The Source, and Expowest Cornwall, is launching a brandnew event in 2026. The Source Roadshow will debut at the Bath & West Showground in Shepton Mallet on Wednesday 25th February 2026.

Initially taking place for one day only, with 100+ exhibitors, this event offers food and drink businesses a dedicated space to connect, source products, and explore new opportunities. Despite Somerset’s rich food and drink scene, businesses in the region haven’t had a dedicated trade show—until now.

A year ahead of launch, stand space is filling fast, with confirmed exhibitors including Baboo Gelato, Barber's Farmhouse Cheesemakers, Dunstaple Farm Ltd, Matthew Clark, Purple Planet Packaging Ltd, Qtos Catering Equipment, R D Johns Foodservice Ltd, Sir Woofchester's, South West Food Group, South West

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

Labels, The Real Olive Company, The Somerset Grill Co Ltd, Unox Uk, and Westcountry Fruit Sales Ltd.

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

Easy to get to, the show is ideally placed for buyers from Somerset, Wiltshire, Dorset and beyond. With backing from Taste of the West and key media partners, the Source Roadshow promises to be a valuable date in the industry calendar.

Visiting this show is free for trade buyers, who can find out more at www.sourceroadshow.co.uk, For stand bookings, contact James Curtis or Paul Thomas at 01934 733433 or stands@hale-events.com

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.

• 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 the advert on this page for details.

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 Review

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.

See the advert on this page for details.

Picasso Digital PM

Picasso Digital PM is the hotel system of the future. 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 allin-one 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 selfcheck 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 the advert on this page for details.

Pukka – The Nation’s Number One Pie Brand

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,

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.

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.

Whether you need a simple cost-effective cash register or fully integrated EPoS

A strong, vibrant and accomplished business, Dole Foodservice Cornwall is part of the worldwide Dole group. See the advert on this page for details

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.

See the advert on this page for further information.

Expowest Cornwall Review

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 at www.mcwhinneys.com

South West Coffee Co. - Your Partner in Coffee

We

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

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

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.

“Disillusioned with “cheap” and short lived internet bargain steamers?

The Jet Steam Professional is a powerful 6 bar commercial steam cleaner with a comprehensive range of accessories that can be used to clean numerous surfaces including washrooms, kitchens, tiles, grouting, worktops, basins and many more. Removes up to 99.9% of all bacteria and viruses. Also comes with a three year boiler warranty.

PLUS all these accessories included FREE

• Large Rectangular Brush

• Detailing Lance

• Window/Glass Tool

• Label Scraper

• Plug Hole Plunger/Cleaning Tool

• Range of small detailing brushes

List Price £1,150 + vat

SPECIAL

to readers of CLH £795+vat

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 impec cable 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.

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.

Benefits

Experience the future of cleaning with Ecolab's MAXX Synbiotic range and ensure your guests enjoy a pristine and pleasant environment every time they visit. Transform your cleaning routine and elevate your standards. Speak to your Ecolab representative or distributor today. Let's make cleanliness and hygiene a hallmark of your hospitality experience!

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

of Steam Cleaning In The Hospitality Sector

Steam cleaning in the hospitality sector has many benefits, including killing germs, removing stains, reducing chemical usage and saving water.

Steam can kill up to 99.99% of germs and bacteria. This is especially important in the hospitality industry, where guest rooms and bathrooms can har-

chemicals you won’t be leaving behind potentially allergenic residues.

It’s a natural, chemical-free way to clean. Using only water to generate steam to clean a wide variety of both hard and soft surfaces is a cost effective way to clean with savings to be made, both on cleaning chemi-

cleaning can be used on a

of surfaces, including walls, spot cleaning of floors, ceramic tiles, grouting, kitchens, washrooms and toilets. It can also clean and refresh soft surfaces such as curtains and upholstery. All in all, steam cleaning is a highly effective and versatile cleaning method that can help keep hospitality businesses clean and safe for both staff and customers alike whilst helping the planet and saving you money.

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

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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.