CLH Digital - Issue #257

Spring Statement Ignores Hospitality...

Editor's Viewpoint

Welcome to the latest issue of CLH Digital

EDITOR

Peter Adams

CHANCELLOR'S SPRING STATEMENT: A DEVASTATING BLOW TO HOSPITALITY

The Chancellor’s Spring Statement has once again delivered a hammer blow to the UK’s hospitality and licensed on-trade sector.

Despite repeated and dire warnings from industry bodies, economic experts, and frontline operators, the Government has chosen to ignore the plight of one of the UK’s most vital and vulnerable industries.

Next month’s increases, forecasted to have a catastrophic impact, will push many businesses to the brink, exacerbating an already precarious situation.

For months, we have been at the forefront of these warnings, citing credible research and authoritative voices.

The stark reality is that these tax hikes and rising operational costs will lead to widespread closures, job losses, and a reduction in economic activity.

As the public tightens their belts in response to soaring living costs, sales will inevitably decline.

For operators, the pressure of increasing overheads, compounded by reduced consumer spending, will make survival a formidable challenge.

The wisdom of renowned American economist Thomas Sowell remains as relevant as ever.

Sowell has long argued that high taxation can stifle economic activity by discouraging work, investment, and risk-taking.

The consequences are predictable: businesses retract, employment opportunities shrink, and tax revenues ultimately fall.

The Chancellor’s refusal to acknowledge these fundamental economic principles is, in no uncertain terms, an act of economic vandalism.

To highlight just how severe the situation is, industry leaders have not held back in their condemnation. One particularly cutting remark in our lead article sums up the prevailing sentiment: “Rachel Reeves has now confirmed what UK publicans already suspected—that this Government doesn’t actually give a damn about pubs and is happy to see them close. She will not be welcome in any pub until and unless she and the Government wake up and change course.”

It is not just the hospitality sector that is sounding the alarm. Across the wider economy, discontent is brewing.

Many sectors, already struggling under the weight of inflation and economic stagnation, view these increases as the final nail in the coffin.

A summer of discontent looms large as businesses and workers alike prepare to push back against policies that threaten their livelihoods.

Hospitality Action, the industry’s leading charity, has reported an alarming rise in requests for assistance.

Its latest Impact Report paints a bleak picture, with surging grant applications driven by mounting debt, skyrocketing living costs, precarious employment, and deteriorating mental health. The charity has never before provided financial and emotional support to so many hospitality workers, a damning indictment of the Government’s failure to support the sector.

On a personal note, I hold little hope that Rachel Reeves will change course—history suggests that policymakers rarely do.

However, relentless protest, coupled with the inevitable backfiring of these damaging policies, may force an eventual reckoning.

The Government would do well to remember that people power, fuelled by economic hardship and industry-wide discontent, has the potential to bring about seismic change.

For now, the hospitality sector braces itself for the storm ahead.

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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.

Spring Statement Ignores Hospitality... “Putting Jobs at Risk” - Sector Says

(CONTINUED FROM FRONT COVER)

MISSED OPPORTUNITY

Kate Nicholls, Chief Executive of UKHospitality, said: “Growth won’t just happen without a plan. Today’s (March 26) statement was yet another missed opportunity to avoid an April cliff edge, which will level a devastating £3.4 billion annual increase to the sector’s tax bill.”

“The Government’s own analysis shows the failure to address the employer NICs threshold will force businesses to freeze recruitment, reduce hours available for staff and reduce employment levels in the very sectors the Government needs to achieve its goal to get people off welfare.”

“If the Government is serious about getting Britain working, it needs hospitality. When we were backed after the financial crash and the pandemic, we proved how we can help drive economic recovery.”

“Our new research this week proves that hospitality and the foundation economy are essential to the Government’s plan to create jobs where they’re needed, not just in clusters in the South East.”

“There is still time for the Chancellor to act and avert this disaster. Now is the time to back hospitality, delay the changes to employer NICs and work with us to bring forward a plan for the high street that can deliver socially productive growth and opportunities to get people back into work.”

“DEEPLY DISHEARTENING”

Dawn Hopkins, Vice Chair of the Campaign for Pubs said: “The Chancellor Rachel Reeves has completely overlooked the 'working people' who keep our pubs & small breweries running across the country. Her budget pushed our industry further into crisis and today she offered nothing to ease that despair. She talks about getting people off benefits and into work, but where are these jobs coming from? Pubs are being forced to cut staff just to survive, and nothing she has said or done in the Spring Statement will slow the alarming rate of closures.

“It’s deeply disheartening that this Government shows such little interest in protecting our incredible, yet currently struggling, pub industry - and even less concern for the hardworking people within it”.

“NOT WELCOME”

Alastair Kerr, South West England representative of the Campaign for Pubs said: “What the Chancellor is doing is throwing pubs under the bus whilst she is driving it. Last year’s Budget was a disaster for publicans and despite the threat to businesses, jobs and livelihoods, today she announced nothing to help pubs. What makes it worse is that only a few weeks ago the Prime Minister and Deputy Prime Minister claimed they supported pubs. Today’s Spring Statement makes a mockery of that.”

“Rachel Reeves has now confirmed what UK publicans already suspected, that this Government doesn’t actually give a damn about pubs and is happy to see them close. She will not be welcome in any pub until and unless she and the Government wake up and change course”.

REMOVE BARRIERS

Steve Alton, BII CEO commented: “Today’s statement was incredibly disappointing, delivering nothing to allay the fears of operators in our essential sector. Pubs are the very fabric of our society, and despite encouraging

trading for many of our members at the beginning of the year, their profitability has been threatened yet again.”

“Incredibly successful operators, who serve their communities, provide flexible employment and incredible career opportunities, can be part of the growth that was at the heart of this government’s manifesto. But the current approach of taxing small businesses to the hilt, means that growth will be impossible, as operators desperately try to manage ever rising costs, being forced to cut services, opening hours and staffing levels to ensure they survive.”

“Without support via a fair and reduced taxation on these bricks and mortar businesses, we stand to lose so much. They support social mobility, allowing people of all ages and from all backgrounds to access flexible employment, with incredible opportunities for career growth, regardless of qualifications.”

“They are so often the key to improving mental health and social connectivity, offering local community groups a home, sponsoring grass roots sports teams, raising vital funds for charity, and caring for older and more vulnerable local people.”

“We have been crystal clear and consistent in our messaging to government. If you remove the barriers to growth, pubs will rapidly deliver revenue, local employment and support for supply chains and communities. Without recognition of the pressure the Autumn Budget put onto our sector, uniquely placed at the heart of every town, city and high street in the UK, they have failed communities everywhere.”

FAIRER SYSTEM

Ash Corbett-Collins, CAMRA Chairman said: “Pubgoers are understandably worried about the future of community locals. Licensees will be hit by extra costs in the coming days from increased National Insurance contributions and a cut in support with business rates for pubs in England.”

“In light of these worries, it is disappointing that there weren’t any announcements in the Spring Statement to support pubs, breweries or consumers. Pubgoers and the people running pubs were crying out for the Chancellor to think again on the Employer National Insurance hike for pubs; to speed up the new, fairer system of business rates for pubs in England; for cuts to duty and VAT on beer and cider served in pubs.

“CAMRA’s 145,000 members will continue to fight for better consumer choice and support for UK pubs and brewers leading up to the Autumn Budget.”

SKY HIGH COSTS

Joss Croft OBE, CEO, UKinbound said “It is deeply disappointing that the Chancellor has announced an increase in visa costs, which run counter to the government’s welcome ambition to increase international visitors to 50m by 2030. Inbound tourism has the potential to help deliver the government’s growth objectives but this decision flies in the face of that.”

“Our inbound tourism industry already battles with sky high costs and increasing visa fees further makes the UK even less competitive for international visitors. We have already seen costs for ETAs increase by 60% and this is the third rise in visa costs in 18 months.”

“We urge the government to review all UK tourism costs and taxes as part of its planned Tourism Strategy and to focus on removing this competitive disadvantage that holds back growing international visitor numbers and stifles economic growth across the whole of the United Kingdom.”

Rethinking Hospitality Workplaces: Smarter, More Flexible, and People-Centric

By Carlos Díez de la Lastra, CEO of Les Roches, Hospitality & Leisure Management

At FITUR 2025, the International Tourism Trade Fair held in Madrid with 9,500 companies from over 150 countries participating, the latest data reaffirmed tourism’s role as a key driver of the global economy.

According to the World Travel & Tourism Council (WTTC), the industry was projected to contribute $11.1 trillion to global GDP in 2024, representing 10% of the global economy. This figure represents a 12.1% increase from the previous year and is 7.5% higher than the pre-pandemic peak in 2019 (Reuters.com). Meanwhile, UN Tourism reported a 4% increase in international tourist arrivals compared to 2019, signaling a full recovery and continued growth trajectory (UN Tourism, 2024).

The hospitality industry is experiencing a profound transformation – one where talent attraction, retention, and wellbeing are as critical as guest satisfaction. Global hotel development is reaching record levels, with over 15,000 hotel projects in the pipeline, reflecting strong investor confidence in the sector (Lodging Econometrics, 2024). However, sustainable growth depends not only on expansion but also on creating smarter, more adaptable work environments that enhance employee experience.

Companies that fail to prioritise employee experience risk falling behind in an era where digital transformation, AI-driven analytics, and workplace flexibility are becoming the norm.

BUILDING A SMARTER, MORE FLEXIBLE HOSPITALITY WORKPLACE

The hospitality industry has long prioritised optimising guest experiences. However, a sustainable business model must also focus on employees, ensuring they feel valued and engaged. Happy employees create happy customers leading to higher guest satisfaction and business performance, and mirroring the same level of care and personalisation given to guests within the workforce is essential for long-term success.

In today’s fast-evolving work culture, employees seek flexibility, career development opportunities, and a sense of belonging. Businesses are integrating real-time feedback systems to better understand workforce needs, while digital solutions help streamline operations and empower teams. Just as personalisation has become essential in guest services, companies must now adopt tailored professional development programs to enhance employee engagement.

Three key factors will define the future of employee experience in hospitality:

• Technology as an enabler: AI-driven platforms and automation tools help streamline operations, allowing employees to dedicate more time to meaningful guest interactions. Real-time feedback systems also enable organisations to adapt to workforce needs dynamically.

• Workplace flexibility and smart management: Adopting smarter scheduling, hybrid work models where applicable in operational roles, and more inclusive management strategies ensures employees feel empowered and motivated.

• Continuous learning and development: Investing in personalised training programs fosters engagement, equips teams with evolving industry skills, and boosts long-term retention.

Additionally, workplace strategies must align with sustainability and corporate social responsibility, areas that are increasingly important to younger generations entering the workforce. Organisations that foster a culture of purpose and innovation will attract and retain top talent while reinforcing their brand reputation.

At Les Roches, we continuously update our academic programs to reflect and to anticipate these evolving industry demands. Additionally, SPARK Innovation Sphere by Les Roches, launched in 2021, serves as a hub connecting students, startups, and industry leaders to explore and gain hands-on experience with the latest industry solutions. This collaborative model prepares future industry leaders to drive innovation while fostering a culture of adaptability and forward-thinking.

THE FUTURE OF HOSPITALITY WORK ENVIRONMENTS

As we look ahead to the remainder of 2025 and beyond, I believe the future of hospitality lies at the intersection of technology and human-centric service. Companies that successfully integrate technology, work flexibility, and continuous training into their workforce strategies will not only enhance operational excellence but also position themselves as leaders in sustainable, people-centric hospitality. Hospitality’s future thrives on meaningful connections not just with guests but also within teams. A thriving workforce will ultimately deliver exceptional service, ensuring long-term industry growth and resilience.

UK Property Taxes Remain Highest

The UK continues to hold the unenviable accolade of having the highest property taxes across the entire developed world, the equivalent of 3.7% of property taxes-to-gross domestic product (GDP) in 2024, albeit down 0.3% on the previous year, according to new global property tax rankings released today by the global tax and software firm Ryan ahead of the Spring Statement. Isreal, who jointly topped the rankings with the UK in 2023, fell to 6th place in the new rankings with their property taxes-to-gross domestic product (GDP) falling 0.8%.

Ryan added that the UK’s property tax-to- GDP ratio continues to remain much higher than the 1.7% average across the developed world and the 2.7% average for the group of seven (G7), the informal grouping of seven of the world’s advanced economies. Whilst across the economic and political union of the European Union, the comparable average was just 1.4% Ryan found. In the UK, property taxes include all tax receipts from council tax (domestic), business rates (non-domes-

tic), SDLT (stamp duty land tax) and LBTT (land and building transaction tax) in Scotland.

“The UK is characterised across the developed world as having high levels of revenue from taxes on property” said Alex Probyn, Practice Leader of EAP Property Tax at Ryan.

Revenue from the business rates tax across the whole of the UK is expected to raise £32.1 billion, up £2.8 billion for the financial year ending on 31st March 2025, growing by 9.6 per cent on the previous year. The 6.7% rise in the standard rate of tax a key driver for that increase.

Probyn added “Our clients already tell us that the level of the business rates tax act as a disincentive to invest and the current effective tax rate of 54.6%, which will rise to 55.5% on 1st April 2025, for commercial property does nothing to dispel that.”

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

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Data from measurement, insight & research consultancy CGA reveals big boosts for drinks suppliers and operators during the 2025 Six Nations rugby tournament—including a welcome uplift for the spirits category.

The data highlights the value of screening live sport and aligning beverage campaigns to this consumer group. Two in five (40%) consumers in Britain now watch events in pubs and bars—a 3 percentage point increase year-on-year. Rugby union is the second favourite sport to watch, behind football. These sport-watching consumers are among the highest-spending users of the On Premise, with well over a third (37%) of them going out watch live sport at least once a fortnight. CGA’s research in Ireland shows rugby has

Guests’ interest translated into strong sales over the Six Nations. Performance peaked on days when England played and spirits sales rose significantly on most matchdays, exceeding the uplift for the Long Alcoholic Drinks (LAD) category, which is more commonly associated with live sport.

Here’s how the tournament’s five key weekends played out for the On Premise:

ROUND 1

The opening round delivered an uplift of 18% in total wet value sales against the average day of 2025 so far for venues screening games on 1 February, when England played Ireland and Scotland took on Italy. This is 8 percentage points higher than the 10% for venues that didn’t screen games that day. On a very positive day for spirits brands, category sales soared 31% in venues screening games. This is an even sharper jump than

the figure of 17% for the LAD category.

ROUND 2

The boost to drinks sales was lower on the second weekend of Six Nations action. For venues screening games, sales were ahead by only 8% and 3% on Saturday 8 and Sunday 9 February respectively. Again, the benefit for spirits (up 14%) was double the size of the LAD category (up 7%) when England played on the 8th.

ROUND 3

Sales bounced back strongly on the third round of the tournament. With England, Scotland, Wales and Ireland all playing on Saturday 22 February, wet sales in sports venues soared by 21%—far higher than the figure of 8% for venues not screening games. LAD growth (up 21%) just topped spirits (up 19%)—partly attributed to the unseasonable warmer weather on this day.

ROUND 4

The penultimate weekend of the Six Nations delivered another big boost. For venues screening games, wet sales rose by 17% on Saturday 8 March, when Ireland, Scotland and Wales all played. But the biggest uplift of all came on Sunday 9 March, when England’s match against Italy propelled sales up 28% for venues showing the game. The LAD and spirits categories rose 31% and 29%, and there was a 23% jump for soft drinks.

ROUND

5

Sales on the final day of the tournament, Saturday 15 March, were in line with the third and fourth rounds. There was a 16% jump in venues showing games—again, significantly higher than the 5% lift for venues not screening them. However, with the day coinciding with early celebrations for St Patrick’s Day, some venues might have expected a bigger upswing—especially in the LAD category, where sales ran 17% ahead across all venues.

Violetta Njunina, client director at CGA by NIQ, said: “After a tough start to the year for drinks sales, the Six Nations has been a gamechanger for many operators, brands and suppliers. The big boost to spirits is particularly welcome, and it’s hopefully a sign of a stronger performance to come over Spring and Summer. The numbers are another reminder of the appeal of major live sporting occasions to consumers, who are as eager as ever to enjoy the special watching experience in pubs and bars. Understanding guests’ shifting tastes and behaviours is essential if suppliers and venues are to take full advantage of the opportunities that will be available on other big matchdays throughout 2025.”

NTIA Calls for a Cultural Shift in Safeguarding Six Nations Scores For The On-Trade

The Night Time Industries Association (NTIA) is urging the Safeguarding Minister and local authorities to move beyond outdated, performative approaches to safety and commit to real cultural change in safeguarding within the night-time economy.

Regulatory strategies that rely on enforcement-led, box-ticking measures fail to address the root causes of harassment, spiking, and other serious crimes, leaving venues and patrons vulnerable.

While initiatives like Ask for Angela provide a valuable tool for individuals in distress, they should not be treated as a licensing requirement. Such an approach fails to foster the deep, systemic cultural change needed to make venues genuinely safer. The NTIA firmly believes that safeguarding cannot be reduced to a checklist or a poster in a bathroom; it must be ingrained in the values and operations of night-time venues. “For too long, safeguarding has been treated as an afterthought – something to be patched up with superficial training or virtue-signalling campaigns. But real safety requires more than that,” said Silvana Kill,

Director of Operations / Safeguarding Lead NTIA. “We need a fundamental shift in how we approach safeguarding, embedding it as a core part of our industry’s culture rather than an enforcement-led obligation.”

The push to make schemes like Ask for Angela a licensing requirement is a prime example of the lazy regulatory mindset that fails to acknowledge the complexity of safeguarding. While public awareness campaigns have their place, they are not a substitute for genuine engagement and responsibility within the sector. A regulatory approach that focuses solely on mandates and enforcement fails to support businesses in fostering meaningful change.

The NTIA calls on the government and local authorities to abandon short-sighted, enforcement-led approaches in favour of long-term, cultural transformation within the night-time economy. By prioritising education, accountability, and industry-led initiatives, we can create a night-time sector where safeguarding is embedded—not enforced—and where safety is a shared responsibility, not a licensing condition.

Can the UK’s Food and Beverage Businesses Scrub Up Transactions with ‘Clean’ Payment Solutions?

By Fivos Polymniou, Director of ASK Global Solutions

We all expect sparkling countertops and spotless kitchens when ordering food, but what about the cash register?

If COVID-19 taught us anything, it’s that hygiene in public spaces should always remain a top priority. This Is especially true when operating in the food and beverage industry, where customer trust is essential to a brand’s success. And whilst food hygiene ratings across England, Wales, and Northern Ireland averaged out at 4.53 in 2023, proving that businesses are largely getting things right in the kitchen, the same can’t always be said for the point of payment.

From high-end restaurants to takeaways and cafés, ensuring cleanliness extends beyond the kitchen to the point of transaction is vital. In the current age, traditional ways of paying are being rethought in an attempt to minimize physical contact as well as the handling of cash and card machines. And smaller independent businesses that rely on staff to take orders, prepare food, and handle payments must adapt and increase the cleanliness of transactions. As consumers seek safer, faster, and more hygienic payment options, businesses must adapt.

Fivos Polymniou, Director of ASK Global Solutions, believes now is the time for the UK’s food and beverage sector to bring new levels of ‘clean’ to its payment systems and that the answer lies in adopting innovative payment technologies that not only enhance payment security and speed of service but also prioritise hygienic payments.

CASH, CARDS & HYGIENE RISKS

In 2025, smaller independent businesses, like cafés, bakeries and restaurants face a difficult balancing act. On one hand, they must accept cash payments to help with cash flow and save on payment charges. On the other, they must accept the potential hygiene risks associated with cash and card payments for both the consumer and cashier.

This can often leave these businesses in a difficult position when it comes to taking action. And for anyone who rarely uses cash, wondering “I don’t exchange cash, so why does this affect me?” - the reality is that despite cash use being in decline, it is still used by a significant proportion of the public. In fact, UK consumers are still withdrawing £209 million a day from cash machines. As a result, nearly every establishment in the UK will have an employee who has handled cash and produce, meaning that even when the majority of customers pay with a card, the likelihood is the food served has been handled by someone who has - raising the possibili-

ty of customers picking up germs and viruses.

WHAT’S

THE ANSWER?

While the best strategy is to minimise contact between the cashier and cash payments as much as possible, this is much easier said than done. The solution is not to get rid of cash altogether, though. Far from it. Nearly half (48%) of people say they would find a cashless society problematic, so it’s fair to say that cash usage may be declining, but it is not disappearing.

So, how can contact be reduced? Credit and debit card readers used exclusively by individual consumers and that can be cleaned in between customers are one option. Using a phone’s tap-and-go feature is another. However, perhaps the most effective solution would be installing kiosks that accept cash and cards, enabling retailers to offer customers a choice.

Kiosks have already gained traction within the fast-food industry, especially at transportation hubs, including airports and motorway service stations – although these systems tend to limit accessibility by being card-only. There is no reason this model cannot be expanded to other parts of the retail sector. Indeed, across Europe, card/cash kiosks are widely used everywhere, from bakeries to convenience stores.

Kiosks relieve staff from the pressure and responsibility of taking a customer payment. In addition to the efficiency gain, this also minimises the likelihood of coming into physical contact with a customer. These machines can provide a complete closed-loop system, including a card reader, cash input, a printer to generate the receipt, as well as full accounting and reporting. A customisable screen allows a retailer to create product groups to provide further depth to daily reporting and end-of-day closing balances. Alternatively, it is possible to integrate kiosks into an existing EPOS system, simply extending the current retail model to include a flexible payment solution.

AND FINALLY…

As the UK’s food and beverage industry continues to prioritise hygiene, it’s clear that payment solutions must evolve alongside it. As the UK’s food and beverage industry continues to prioritise hygiene, it’s clear that payment solutions must evolve alongside it. While cash remains an essential part of the economy, businesses must find ways to balance accessibility with hygiene and efficiency. By embracing innovative payment technologies—such as contactless transactions, customer-operated card readers, and self-service kiosks—businesses can create a cleaner, safer, and more seamless payment experience. Investing in these solutions not only enhances customer trust but also supports the industry’s long-term success in an increasingly digital and hygiene-conscious world.

Greene King Launches The Sipping Forecast To Launch ‘When It

Greene King pubs has launched its ‘When it Rains, We Pour’ campaign, which will see the pub company and brewer give away up to 100,000 free pints across the UK for 48 hours between 3 and 10 April 2025. This is the second consecutive year that Greene King pubs has run its When it Rains campaign, with the aim of driving footfall and promoting its pub gardens this Spring, rain or shine.

‘The Sipping Forecast’ – fronted by beloved TV star, Larry Lamb from Gavin & Stacey and Eastenders fame – is a pub garden-based weather forecast, which will help guests navigate the unpredictable British weather this Spring. As part of the campaign, Greene King has installed rain detector devices in six trigger locations in its pubs across the UK. If a single drop of rain is detected at any one of the locations between 3rd – 8th April, Greene King will activate a 48hr free pint giveaway.

Rains, We

Pour’ Free Pint Giveaway

To launch the campaign, Lamb stars in a film that previews The Sipping Forecast, bringing to life the iconic moments of British pub garden behaviours. In the film the national treasure is seen battling wind and rain whilst being broadcast at The Boat House pub in Wallingford. He will go on to deliver a live Sipping Forecast at 12:48pm via Instagram on 3 April to offer an in-themoment weather report live from a Greene King pub garden, paying close attention to the first drop of rain-

fall. The campaign is supported by customer research, which found nearly a third (31%) of respondents say they’d dash inside from the pub garden at the first sign of bad weather. One in five (18%) admit to wearing sunglasses and their winter coats at the same time to ensure they’re prepared for all weather conditions during the spring.

Zoe Bowley, managing director at Greene King pubs said: “We are really happy to bring back our When It Rains campaign for the second year running, as well as collaborate with Larry Lamb to deliver The Sipping Forecast.

“We wanted to celebrate our pub gardens as warm, welcoming and inclusive spaces where communities can gather with a good time almost guaranteed, whatever the weather. Even in the rain, we hope guests will be cheered to receive one of our free pints from 3 April.”

Rain detectors have been installed in Greene King pubs across the UK in London, Glasgow, Birmingham, Leeds, Bristol and Wallingford. Pub-goers are urged to keep an eye on Greene King Pub’s official Instagram which will announce the first detection of rain, they will then have 48 hours to head to their nearest participating Greene King pub and say ‘it’s raining, please pour me a free pint’ to claim their free pint this April.

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

Punishing Business Costs Mean Average Price Of Pint Set To Spike By 21 Pence, BBPA Warns

The average price of a pint is set to increase by as much as 21 pence as the impact of Budget changes take effect from April, the BBPA has revealed.

The culmination of the changes mean pubs will have to raise the price of a pint to maintain their “punishingly slim margins” independent analysis by Frontier Economics commissioned by the British Beer and Pub Association found.

The April cliff-edge will herald Business Rates relief cut from 75% to 40%, an increase in Employer National Insurance rates, a decrease to the threshold at which businesses pay NI, and significant increases to the National Minimum and Living Wage.

There will also be the unsustainable and chaotic packaging reform (EPR), which will be a huge blow for the sector.

The net cost of Autumn Budget announcements across the beer and pub sector is approximately £650million in total.

While prices differ around the country, especially in London where the UK average price is far exceeded, the pre-Budget average pint price was £4.80. New costs imposed by Government will drive up the cost of a pint by as much as 21p, making the average pint £5.01.

Emma McClarkin OBE, Chief Executive of the British Beer and Pub Association said: “The cumulative impact of these taxes and regulations is now plain to see and

SUMMER’S COMING –TIME FOR ESPRESSO ON THE GO!

it is highly unfortunate that the only way many pubs can remain viable is to pass on the array of upcoming costs to consumers.”

“No one wants to see the cost of an average pint increase by a further 21p and break the £5 average pint barrier that will be required for pubs to maintain their punishingly slim profit margins.”

“It is more urgent than ever that Government looks at ways to cap or reduce the costs-of-doing-business so we can keep pubs open, preserve their community value, and make sure the price of a pint remains affordable for all.”

The BBPA is calling on Government to urgently review new chaotic and unfair packaging fees, deliver meaningful business rates reform, and phase in new employment costs which are all adding to the price of a pint.”

While the Budget announcement of a 1p duty cut on draught products and lower utility costs offered some relief, the new policies will drive up costs in 2025.

Tim Black, Associate Director, Frontier Economics, said: “The beer and pub sector has shown real resilience through a tough few years – navigating the pandemic, the energy crisis, and the cost-of-living squeeze. “

“Trading conditions are still challenging, but businesses have adapted. There are signs of improved sentiment and fresh investment as extreme pressures ease and consumer confidence slowly picks up.”

“But more headwinds are coming. The sector is at the sharp end of a wave of policy changes that will push up costs – higher wages, increased National Insurance, reduced business rates relief, and new packaging rules. The cumulative impact will be significant. It’s vital that policymakers recognise these pressures and ensure the environment supports investment and growth.”

DUALFUEL

The Future Of Drinking - The Rise Of ‘Sober Curiosity’

The days of post-work pints, boozy lunches, and weekends lost to hangovers are becoming somewhat a thing of the past. Gone are the times when stumbling back into the office on a Monday or Tuesday morning still groggy from two days of excess was once the norm. A cultural shift is certainly underway, led in part by Gen Z, who, unlike their predecessors, are drinking less and prioritising their health. The once-unquestioned drinking culture has slowly shifted into abstinence, or at the least, something that is now called “sober curiosity,” a movement encouraging people to explore an almost-alcohol-free lifestyle. This shift is sparking brands’ own discussions, shaping media narratives, and redefining reputations.

According to recent YouGov research, just under half (46%) of people aged 25 to 34 regularly or occasionally choose low- or no-alcohol alternatives, while 39% of 18 to 24-year-olds drink no alcohol at all. Interestingly, one in three Gen Z adults said they had felt pressure to drink in some social situations, over half (51%) of respondents end up drinking it when they said they wouldn’t. Further, social attitudes have also changed, with 80% of people now viewing alcohol-free options as “more acceptable” than they were five years ago.

Once dismissed as an unpopular challenges, Dry January and Go Sober for October are now mainstream movements as people tighten purse strings and learn to socialise without alcohol. Influential celebrities such as JLo, Blake Lively, and Bradley Cooper have openly embraced alcohol-free lifestyles whilst others, such as Spencer Matthews and Tom Holland, have gone further to launch alcohol-free drinks brands. Other celebrities, including Millie Mackintosh and Sophie Habboo, have joined the movement, endorsing non-alcoholic beverages through their social media channels.

A big player in all of this is consumers’ rising awareness of the health risks associated with alcohol as it becomes increasingly linked to serious health conditions. The outgoing US Surgeon General Vivek Murthy suggested stronger health warnings on alcoholic products, further fuelling the shift towards mindful drinking. Subsequently, the stock prices of major alcohol brands fell, prompting discussions about more prominent warning labels.

For brands, pubs and bars, these changes represent both a challenge and an opportunity. While Dry January may once have been a quieter trading period, alcohol-free options and changing social norms mean that brands can now cater to both drinkers and abstainers.

BIG BRANDS NORMALISING ALCOHOL-FREE CHOICES

Heineken’s 2025 0.0 Reasons Needed campaign has tackled the lingering social stigma around low- and noalcohol drinks, emphasising that people should “not need an excuse” to opt for alcohol-free options. The campaign was informed by research conducted in the UK, the US, Spain, Japan, and Brazil, and revealed that many still feel social pressure to drink alcohol. By positioning Heineken 0.0 as a normal choice, Heineken is strengthening its position in the growing no-alcohol market.

Guinness is another major brand which has tapped into the growing demand for alcohol-free options, with the launch of its Guinness 0.0, while snack brands like Walkers, owned by PepsiCo, positioned its ‘Better for

You’ range, including Walkers Baked, SunBites, and Snack A Jacks, as the official “Dry January snack”, cheekily highlighting that their snacks are “0.0% alcohol”, making them the perfect choice for consumers partaking in Dry January.

THE FUTURE OF DRINKING

Taking these events into consideration, the low- and noalcohol beer market has grown to a global net worth of $13.7 billion, accounting for 1.7% of total beer sales. It’s become abundantly clear that this is not a passing trend, that it is not just about sales - it’s about staying relevant, adapting to consumer’s needs and ensuring long term growth.

Heineken, Guinness and Walkers have demonstrated how creative marketing can help brands successfully align with changing drinking habits. As alcohol consumption continues to decline among younger generations, businesses need to rethink their strategies to keep up with evolving preferences.

Ryan Boulter, Enterprise Business Development Manager at CARMA, comments, "The conversation around alcohol consumption has fundamentally changed. The rise of Dry January coupled with the increasing popularity of alcohol-free options is not just a seasonal trend; it reflects a long-term shift in consumer behaviour. Younger generations are drinking less, and they expect high-quality alternatives that don’t make them feel like an afterthought.

“We are seeing first-hand how this shift is driving brand conversations, and the likes of Heineken and Guinness are leading the way with campaigns that challenge certain drinking norms. Their early successes show that the demand is there – and now, it’s up to the industry to respond. As consumer habits continue to ebb and flow, staying ahead of these trends and being willing to adapt is essential for long-term success.

“At the end of the day, these companies are vying for market share, with a keen eye on bolstering the bottom line. Health concerns around alcohol consumption vocalised by outgoing US Surgeon General Vivek Murthy are a threat to that, and so they need to adapt to survive. It’s worth noting that these attitudes around alcohol are not from one homogenous block. Expect to see much more localised strategies from alcohol producers as they cater for different regions accordingly: an increase in low- and no-alcohol offerings in markets like the UK, where alcohol consumption is decreasing, while markets like India, where alcohol consumption is increasing, continue to see more “traditional” alcoholic offerings being pushed.”

For more insights on consumer trends and brand reputation, visit CARMA: https://carma.com/

England Women’s Rugby Stars Honoured With Red Roses Mural At Iconic London Rugby Pub

Greene King has provided 169 carers with much-needed, free short breaks in a selection of its hotels over the last year, through its partnership with Carefree. The partnership with the charity is part of the company’s overarching community strategy to support both its customers and the communities that they work in across the UK.

Carefree offers breaks for unpaid carers, by partnering with hotels nationwide, who donate rooms from their excess capacity. The initiative allows unpaid carers, who provide 80% of home care in the UK, to access a short break with a companion, at a time and place that suits them.

The overnight stays offer carers the flexibility they need to take time away from their caring responsibilities, providing respite and helping them to improve their wellbeing.

Archie’s ‘In The Pink’ with Oil Chef

Creating world famous shakes, waffles and burgers, the Archie’s business of star studded pink venues attributes its success to its vibrant décor, extravagant menu and celebrity hot spot status, and equally, the quality of the food. Founded in Manchester over 14 years ago, the Archie’s business has gone from strength to strength and the Trafford Palazzo store is the latest opening and the 10th store across the Northwest and Midlands.

Nuno Lopes is the Operations Director for Archies, and he has overseen the launch of the new Trafford Palazzo opening,

“This is the second Archie’s store in the Trafford Centre, in the new Trafford Palazzo which is a leisure focused complex and is a perfect location for our business. At Archie’s we want to serve the best burgers, shakes and waffles in the country so everything we do is focused on our food quality.”

Vincent Madden, Managing Director for Greene King Venture Hotels said: “We are aware of the essential work that unpaid carers do around the clock. The partnership with Carefree allows us to give back to those within our communities who give so much to support their loved ones, and it is our privilege to offer them a well-deserved break.”

Miruna Harpa, Head of Breaks Delivery at Carefree said: “Thanks to the generosity and support of our hospitality partners, including Greene King, more unpaid carers than ever before have been able to take a well-deserved break in 2024. Many carers go years without a full night’s sleep, always putting others first. These short breaks give them a rare chance to rest, recharge, and focus on their own well-being—helping them return to their vital role feeling refreshed.”

Since the start of the partnership in 2023, Greene King has contributed a total of 248 respite breaks, with the initiative set to expand further as the business continues to grow its hotel offerings in 2025.

been changed daily.

As Nuno states, the business uses a lot of oil, and they are always on the lookout for innovation to drive improvements. Visiting an exhibition in London, Nuno came across the OiLChef stand and saw the claims being made.

Each Archie’s store has between five and seven fryers in the kitchen area and each fryer holds around 30 litres of oil. As a business the consumption of oil is substantial and in the chicken fryers, the oil has historically

“To be honest, I was sceptical of the claims. Could this device really improve our food quality and save money on oil usage? I had a chat with Sean, OiLChef CEO and he suggested we do a trial. So, for one month we compared a fryer with OiLChef Vs one without the device and we monitored food quality and oil condition. After that trial, we couldn’t believe it. Food quality was excellent, and we reduced oil consumption by around 50%. We could cook at lower temperatures (around 10 degrees lower) and we reduced our cooking times by a couple of minutes per item.”

Following the trial, Archie’s rolled out the OiLChef devices to its stores and it now has around fifty across the entire business.

As Nuno concludes,

“We used to change the oil in our chicken fryers every day, now it’s twice a week and that’s a massive saving in oil, and saves us thousands of pounds a year; so, yeah, I’m really glad I went to that exhibition and met

Tunnel Vision’ Approach To Growth Threatens Return To Work Plans

New analysis has revealed the Government’s focus on economic growth alone risks creating a “prosperity postcode lottery” that won’t deliver the jobs needed across the country to get people out of the welfare system and into work.

The Social Productivity Index, compiled by UKHospitality using ONS data, shows that the most economically productive sectors deliver the least social value.

It shows that foundational sectors, like hospitality, are the most effective at delivering growth widely, creating positive social impact and ensuring social and geographic accessibility.

These qualities are essential to deliver the Government’s ambitions to get more people back into work, and to create a fairer economy and society.

The Index is a new way to measure growth and it challenges the conventional method of defining economic success by solely focusing on GDP and financial productivity.

Many high economic productivity sectors, like those prioritised in the Government’s Industrial Strategy, often perform the worst. While those sectors deliver for specific areas, towns or cities, they fail to widely reach communities or provide accessible opportunities.

Foundational sectors perform most strongly using these metrics. Hospitality ranks first in employing parttime workers, employing under-25s and access for non-graduates, and in the top five for geographic spread, gender balance, employment of non-White British team members and proportion of people in managerial roles without a degree.

Kate Nicholls, Chief Executive of UKHospitality, said: “There is so much more to growth than just raw economics, as our new Social Productivity Index reveals.”

“A tunnel vision approach to growth, which relentlessly pursues a narrow definition of economic growth alone, would risk creating a prosperity postcode lottery.”

“It will only benefit small clusters around the country, mainly in the South East, and sectors that deliver real change felt by real people would be overlooked.”

“It would leave swathes of the North and the Midlands behind, and fail to deliver on the Government’s ambition to help more people back into work.”

“Hospitality’s ability to support jobs and communities in every part of the country, offering career opportunities for all and driving social mobility are the qualities the Government needs to get more people back into work.”

“Government policy, particularly the Industrial Strategy, needs to recognise sectors that deliver this social value to ensure national renewal can truly be delivered. The index lays bare that high economic productivity sectors are simply not able to perform this role and will not help people back into jobs.”

“Hospitality can be the catalyst for both economic and social growth across the UK, not just in major eco-

nomic hubs. The Government should look to businesses like ours to achieve its mission of bringing about a more equitable and fair economy and society.”

To fully realise the potential of hospitality and the foundation economy to drive socially productive growth, UKHospitality has three recommendations for the Government:

• Include social productivity and geographical distribution of growth alongside economic productivity when making impact assessments and developing public policy.

• Establish location-based strategies for areas and sectors that have been excluded from highly concentrated high-economic productivity sectors, helping to reduce regional inequality and provide equitable economic opportunities across the UK.

• Carry out analysis to reveal how high social productivity sectors, like hospitality, contribute to the success of

nomic productivity sectors.

The Employment Rights Bill: A Legal Minefield Or A Step Towards Fairer Workplaces?

The Employment Rights Bill marks one of the most significant overhauls in UK employment law in recent history. Aimed at strengthening workers' rights, the Bill introduces a wide range of changes that will impact both employers and employees across multiple industries.

George Miller, employment law specialist at national law firm Roythornes Solicitors (www.roythorne.co.uk), has highlighted some of the key changes and how businesses can prepare.

Promoted by the government under the slogan ‘Make Work Pay,’ the Bill is designed to improve job security, enhance workplace protections and ensure fairer treatment of employees. While workers stand to gain greater rights, many employers – particularly smaller businesses – are expressing concerns over the administrative burden and legal risks associated with these new laws.

There is no confirmed implementation date yet, but the government aims to pass the Bill within the next few months. To the relief of many, most changes will not take effect immediately, giving businesses time to adjust.

With stronger protections for workers on the horizon, the big question remains, how will businesses adapt to these challenges?

KEY CHANGES – WHAT DO EMPLOYERS NEED TO KNOW?

While adjustments to the Bill may still occur before its implementation, several key proposals stand to have a major impact on businesses.

ZERO-HOUR AND LOW-HOUR

CONTRACTS

Under the new Bill, zero-hour contracts won’t be banned, but they will certainly become harder to manage. Employers will be required to offer guaranteed hours to anyone who worked regular hours during a 12week reference period, meaning those employees would be entitled to continue those hours.

At the same time, businesses will face penalties for short notice shift cancellations, though the penalty amount hasn’t yet been defined. This could create difficulties in industries like hospitality, where last-minute changes are common and the need for workers can quickly disappear. For many businesses, this might mean overhauling booking systems or introducing cancellation fees – tasks that could be tricky to manage, particularly for smaller firms.

There’s also the issue of tracking work patterns. Employers will need to assess each employee’s hours every 12 weeks, which could lead to more administrative work – something many small and medium-sized businesses may struggle to handle without the proper resources.

The good news for some workers, however, is that if they prefer the flexibility of zero-hour contracts, they can still opt to stay in them.

UNFAIR DISMISSAL AND TRIBUNAL

RISK

Currently, employees must work for at least two years before they can claim unfair dismissal. Under the Bill, this qualifying period will be removed, meaning employees will be able to make a claim from day one. To counter this, the government will make it easier for employers to dismiss for conduct or performance during the first nine months.

For small businesses, this could lead to more tribunal battles as many struggle to meet increased legal obligations.

REDUNDANCY LAW

The Bill also brings tougher rules for redundancy following the P&O Ferries redundancy scandal in 2022. If employers fail to follow the correct collective consultation procedures, they’ll face much higher protective awards – up from 90 days’ pay to 180 days’ pay per employee.

For large-scale redundancies involving 20 or more employees, the consultation process will need to be carefully managed to avoid severe financial penalties. Non-compliance will not only be costly, but could also lead to reputational damage. With tribunals now able to issue larger protective awards, businesses will need to tread carefully in this area.

SEXUAL HARASSMENT

One of the more significant changes is the new legal duty for employers to take “all reasonable steps” to prevent sexual harassment in the workplace, including harassment from third parties such as customers.

This means industries like hospitality and retail, where customer interactions are frequent, will face additional compliance pressures.

For employers, this will mean more proactive measures, including staff training on anti-harassment policies. Failing to take these steps could lead to legal risks, so businesses will need to act swiftly and consistently.

SICK PAY

The Bill proposes removing the current three-day waiting period before statutory sick pay kicks in. This change, while beneficial to workers, will increase costs for employers. However, the sick pay rate itself will remain unchanged.

THE IMPACT ON HOSPITALITY SECTOR EMPLOYERS

With all these changes nearing, the compliance challenge will likely be front of mind, especially for small businesses that lack the internal legal support to navigate complexities. Larger firms may be able to absorb the impact of these changes, where smaller businesses might find it more difficult to adapt.

The hospitality industry will likely face significant challenges because of these changes. For example, with the removal of the two-year service requirement for unfair dismissal claims, businesses in this high-turnover sector could see more claims from employees who have only been in the job for a short time.

The tribunal system is already under strain, and with the expected rise in claims, it could quickly become overwhelmed. Additionally, hospitality employers will need to take more care in ensuring they are addressing harassment from customers, which could mean more staff training and acknowledgement of greater responsibility.

PREPARING FOR AN UNCERTAIN FUTURE

While the Employment Rights Bill has good intentions, its complexity and depth is expected to place considerable strain on businesses. The key for employers will be to act now - reviewing contracts, HR policies and internal procedures to ensure they’re ready when the Bill comes into effect. Seeking legal advice is vital, as failure to comply with these new rules could lead to costly legal battles, reputational damage and uncertain futures.

While there is still uncertainty about how some provisions will play out in practice, such as those surrounding zero-hour contracts, one thing is clear – businesses that fail to prepare risk falling behind in this new legal landscape.

Belhaven Pub Partners Has Opened Its First Franchise Pub In Scotland

The Tarbet in Edinburgh – formally known as The Centurion – has re-opened as a Nest Pub after a £285,00 investment by pub owner Belhaven Pub Partners.

Earlier this year, Greene King Pub Partners, the leased, tenanted, and franchise division of Greene King in which Belhaven Pub Partners sits within, announced its plans to bring its successful franchise pub concepts to Scotland for the first time.

The Tarbet becomes the first in a pipeline of openings across Scotland Belhaven Pub Partners has planned this year, as Greene King looks to continue the expansion of its Hive Pubs and Nest Pubs franchise concepts.

The Tarbet will be operated by franchisee Nola Enterprises, led by Pauline Huggins and Karen Robertson. The team previously operated the pub when it was known as The Centurion and bring extensive experience in pub operations.

Due to its pipeline of franchise pub openings in Scotland over the course of 2025 and beyond, Belhaven Pub Partners is actively recruiting those with leased, tenanted or managed pub experience who want a costeffective and straightforward way to run their own pub business, with enhanced support from Belhaven Pub Partners.

3R (EPOS) Solutions

3R is a leading provider of Electronic Point of Sale (EPOS) solutions, offering both integrated countertop and wireless payment solutions, as well as Mobile Top-Up services. With competitive rates and durable, secure hardware, 3R’s signature EPOS software, CES Touch, is a gamechanger for businesses seeking to optimize their day-to-day operations and streamline their financial reporting.

Another essential feature of CES Touch is its full Stock control functionality, which enables businesses to manage their inventory effectively. This feature ensures that businesses can maintain optimal stock levels, avoid overstocking or understocking, and keep track of their stock movements accurately.

Penny Baldwin, Operations Director for Greene King Pub Partners, said: “We’re delighted to have our first franchise pub in Scotland up and running! This is the first in a pipeline of franchise pub openings we have planned for Scotland over the course of 2025.

“Our franchise pubs provide a cost-effective and straightforward way to run your own pub business with a full suite of support from Belhaven and Greene King.

“We are actively searching for franchise Partners in Scotland and across England as well. Anyone with pub management experience who is interested in running their own pub business should get in touch!”

Pauline Huggins and Karen Robertson, licensees of The Tarbet, said: “We are so proud to become the first Belhaven Pub Partners franchisees! The franchise agreement and Nest Pubs concept mean we have a ready-to-trade pub business with full investment and support from Belhaven Pub Partners.

“Having previously operated The Tarbet on a tenancy basis when it was known as The Centurion, we are excited for this next chapter where we can continue to serve the community we are so close to with this brilliant new franchise concept, the very first in Scotland!”

In addition to these features, CES Touch offers intensive operator management and in-depth financial reporting, which is vital for businesses seeking to manage their staff and financial performance effectively. With full cloud business analytics, CES Touch also provides businesses with real-time insights into their sales, inventory, and customer behaviour, enabling them to make data-driven decisions to optimize their operations.

CES Touch also links directly to a wide range of Symbol Groups, including Londis, Booker, Premier, Budgens, Shop Local, Best-one, and NISA, allowing businesses to take advantage of automated promotions and price changes. This feature is particularly useful for businesses looking to offer competitive pricing and promotions while maintaining profitability.

At

large retailer, 3R’s EPOS solutions and CES

UKHospitality Calls For CMA Investigation Into Business Energy Market

Businesses across hospitality sector the have called on the UK’s competition watchdog to investigate the energy market amid fears that small businesses may have been overcharged.

In a letter to Sarah Cardell, the Chief Executive of the Competition and Markets Authority (CMA), UKHospitality said the criteria for a Market Investigation Reference (MIR) had been “undoubtedly met”, including reasonable grounds for suspecting competition is not effective and the scale of the problem.

A market investigation would be conducted by the CMA to consider whether the features of a market – the non-domestic energy market in this instance – have an adverse effect on competition and, if so, what remedies are available to address the issue.

In March 2023, Ofgem made a commitment to the then Chancellor to consider recommending a market investigation by the CMA if it had reasonable grounds to suspect that competition in the market was not effective. In July 2023, Ofgem’s own review confirmed a lack of effective competition but there was no mention of the promised recommendation of a market investigation.

Hospitality businesses continue to report issues with the energy market, including being treated as high risk and therefore charged premiums or denied supply. The CMA found in 2016 that a lack of competition in the energy market was causing SMEs to pay 18% too much for energy –estimated at £500m per year.

The letter said: “In our view, an MIR is the only way to address the entrenched competition problems in this market. The criteria for an MIR are undoubtedly met, given the reasonable grounds for suspecting that competition is not effective; the scale of the problem; and the reasonable chance that appropriate remedies will be available.”

Kate Nicholls, Chief Executive of UKHospitality, said: “The business energy market remains one of the biggest millstones around hospitality’s neck.

“Over decades, it has been proven that it is not fit-for-purpose. It has unscrupulously excluded businesses from accessing energy, charged them extortionately when they do offer contracts and treated operators with contempt when they come to suppliers for help.

“All of the conditions have been met to justify a thorough investigation and both the CMA and Ofgem have recognised independently that the market is not working effectively.

“With the Government rightly looking at how regulators operate, a swift investigation into the non-domestic energy market would be a prime example of a good regulator acting to the benefit of the market and investment.

“After all, there is nothing more detrimental to business investment in the UK than having to pay an excessive amount for energy and potentially not even being able to access it at all.”

This proposal for a MIR was developed by David Osmon of Ideal Economics.

David, a former economist at Ofgem, the Competition Commission and the Office of Fair Trading, said: “The energy market is completely broken as far as many businesses are concerned. A fresh market investigation would deliver a significant boost to economic growth at virtually no cost to the government.”

Shepherd Neame Unveils A £1.2m Refurbishment At The Westminster Arms

Neame has undertaken a £1.2 million transformation of its

The new-look watering hole, which reopened to customers earlier this month has undergone a 10-week, premium refurbishment, befitting its status as an iconic building steeped in history.

A stone’s throw from the Houses of Parliament, it boasts a division bell by its bar so that MPs can dash back to the House to vote.

The pub has undergone a full external redecoration, including new signwriting and awning. Inside, its new, stylish yet classic look now includes a brand new main bar, providing a focal point for customers as they enter, and complete redecoration both inside and out.

The pub’s traditional wood panelling throughout has been enhanced with the introduction of traditional drinks shelves towards the front of the pub, allowing for trading through-

out the day, for customers just popping in at lunchtime or after work drinks.

Now open seven days a week, its accommodation is spread over three floors, with the redesigned Queen Anne Dining Room on its first floor and downstairs, the completely renovated Cellar Bar.

Shepherd Neame Chief Executive Jonathan Neame said: “We are immensely proud to have such an iconic London pub within our estate and have taken great care to refurbish it to the highest of standards, and in keeping with such a prestigious pub in a fantastic, central location.

“We have brought in experienced General Manager Augustas Jankauskas who now leads the team, which includes some newly-created roles, and Head Chef Darius Rumsas and Assistant Manager Steven Hadley. We can’t wait to show our customers what the Westminster Arms now offers, and we believe once they have visited, the ayes will definitely have it!”

Shepherd

landmark London pub in the heart of the political scene, The Westminster Arms.

Half Of Men Feel More Comfortable Having Difficult Conversations “Over A Pint”

Many men feel more comfortable opening up when they’re shoulder-to-shoulder, new research has revealed. Whether it’s walking with a mate, chatting over a pint, or during a car ride, as many as half (52%) of men say they feel more comfortable discussing personal issues when side-by-side, according to new research by Greene King, released to mark Prostate Cancer Awareness month in partnership with Macmillan Cancer Support

Nearly two thirds (63%) of men surveyed are most likely to open up while out and about with friends or family, over food and drink (52%) including in places like pubs, and during walks (26%), which all ranked among the preferred conversation kick-starters.

Despite growing awareness around men’s mental and physical health, only 34% of men regularly (more than once a month) talk to family or friends about personal issues. Even more concerning, one in nine (11%) say they wouldn’t feel comfortable reaching out for support at all. The research also reveals a generational gap: Young men aged 18-24 particularly struggle with opening up face-to-face, with just 29% feeling comfortable speaking to family and friends about difficult topics in person –a worrying contrast to nearly half (47%) of men over 55, who feel most at ease talking in the open.

To highlight the barriers to men opening up, Greene King and Macmillan have teamed up to create a powerful, short film inspired by real-life experiences. The film exposes the reality behind why men don’t talk and how to create a trusted environment to facilitate more of these critical conversations. It encourages men to stand shoulder-to-shoulder during March and beyond to support each other and shines a light on how side-by-side conversations can unlock the hardest truths, allowing men to feel connected so they don’t feel alone.

The film, which can be viewed here, will be showcased at some of Greene King’s pubs nationwide, transforming familiar social spaces into places where tough conversations can become that little bit easier.

The silence can be even louder for men living with cancer. New data from Macmillan Cancer Support reveals nearly half (49%) of men with cancer in the UK are experiencing worry, fear, or anxiety due to their diagnosis. Additionally, one in seven men undergoing cancer treatment (14%) are struggling with serious physical or emotional concerns for which they are not receiving any support.

Speaking about his experience being diagnosed with cancer, Nick Summerfield (37) from Kent, said, “When I got diagnosed, everything changed overnight. It was hard to look into the future, making it difficult to talk about. I think men often hide their feelings, trying to be ‘manly.’ But sharing your feelings shows you need support and helps loved ones understand you. Opening up relieves pressure and lightens the weight. I’m fortunate to have a great support network, but I had to be brave and express how I really felt.”

To help break the cycle of silence, Greene King is dedicating the first half of 2025 to raising vital funds for Macmillan’s Support Line – a confidential, compassionate service for those living with cancer and their loved ones. Trust and confidentiality are crucial for most men, with 60% of those surveyed by Greene King stating it’s essential when seeking health support. Macmillan’s Support Line, available seven days a week, provides exactly that.

Nick Mackenzie, CEO of Greene King, said: “Pubs are places where life unfolds and where we gather to share moments of joy, sorrow, and everything in between. They offer an opportunity for people to come together, speak side by side, fostering a true sense of community. Talking about cancer or a health concern is never easy, but Macmillan’s Support Line plays a vital role in supporting people when they need it the most. This March our fantastic pub teams across the country will be hosting a number of charity events, to support our commitment to direct the first half of this year’s fundraising to the Support Line, so that more people in our communities can access Macmillan’s help when they need it the most.”

Inch’s Elevates Its Draught Cider Range With Launch Of Riversider™

HEINEKEN UK is set to reinvigorate the Premium Apple Cider category with the launch of new product innovation Inch’s Riversider™ on draught, into UK pubs and bars this Spring.

Since launching in 2021, Inch’s Apple Cider has emerged as the UK's fastest-growing cider brand with a remarkable 48% growth in value over the previous year.[1] The launch of Riversider™ is expected to bring more value into the category, particularly with younger drinkers, given 44% of Premium Apple Cider drinkers are under 34[2]

With demand rising for Premium Cider, Inch’s Riversider™ is positioned to help operators tap into this trend and drive sales by offering a Premium Apple Cider on draught that celebrates Inch’s Herefordshire roots, with the name being a nod to the River Wye.

Inch’s Riversider™ is lightly sparkling, slightly hazy, with an appley flavour and clean, balanced finish. At 4.7% ABV it is the first premium offering from the brand, Inch’s Riversider™ is well poised to drive further value into the category, supported with striking new glassware, tap handle and fount that’s sure to catch consumers’ eyes.

Rachel Holms, Cider Brand Director at HEINEKEN UK, comments: “We have seen Inch’s Apple Cider go from success to success in the on-trade, and the launch of Inch’s Riversider™ is set to meet significant demand for consumers with innovation in the

Premium Apple Cider segment.

We continually evaluate our cider portfolio to find new ways to drive value into the category, and Inch’s Riversider™ offers a great new taste and striking look and feel –making this an attractive choice for operators, and a pint that is certain to bring more discerning drinkers across the country into the Cider category.”

The launch of Inch’s Riversider™ follows further innovation from the brand earlier this month with the introduction of the UK’s first dealcoholised cider, Inch’s 0.0, available across the on-trade in 440ml cans from March and Inch’s Cloudy into the offtrade from February.

HEINEKEN UK is supporting operators to launch Inch’s Riversider™ with the roll out of premium point of sale kits, while also supporting the brand more widely with a nationwide ATL campaign – including TV, social media, digital and OOH activations, running from April to September. Its ‘The Really Good Cider’ campaign will highlight the brand’s really apple-y and delicious taste and sustainability ambitions, making it unmissable for UK consumers this summer.

New Legislation to Enhance Security at Event Venues Nears Final Approval

A proposed law designed to improve safety measures at event venues and minimize the risks of terror attacks has advanced toward becoming official legislation, nearly eight years after the tragic Manchester Arena bombing.

The Terrorism (Protection of Premises) Bill, commonly referred to as Martyn’s Law, is now set to receive Royal Assent after amendments from the House of Lords were endorsed by Members of Parliament.

Under the new law, UK venues accommodating more than 200 people will be required to conduct evacuation training for staff. Larger venues, with a capacity exceeding 800 people, will need to implement additional security measures, such as CCTV systems or the deployment of security personnel.

Figen Murray, whose son Martyn Hett was among the 22 victims of the 2017 attack, has been at the forefront of the campaign advocating for these changes.

Home Office Minister Dan Jarvis acknowledged the contributions of the House of Lords in refining the bill, stating that the amendments introduce further safeguards to enhance public security.

During a parliamentary session, Mr. Jarvis also took a moment to commend Ms. Murray, who observed proceedings from the public gallery, for her unwavering commitment to this cause.

“Her dedication to this campaign has been truly remarkable,” he stated. “Despite the immense personal loss of her son in the Manchester Arena attack, she has demonstrated incredible resilience in pushing for these vital protections. I believe all members of this House will join me in expressing our admiration for Figen’s efforts.”

He concluded by affirming the government’s commitment to the bill, referencing Ms. Murray’s previous call for action: “She said it was time to get this done, and I am proud to say that we have achieved that.”

– 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!

Belfast Named UK's Top Location For Pub Gigs

New research has revealed the UK’s top pub gigs hotspots as music stars back launch of “Pubs Go Live” – a ten-day nationwide initiative celebrating live music in pubs.

The British Beer and Pub Association (BBPA) and PRS for Music have unveiled new research revealing the top locations across the UK for live music in pubs, with Belfast taking the crown as the country’s pub gig capital.

The research showcases how pubs remain a vital platform for both emerging and established artists. Belfast’s top ranking reflects the city’s deep-rooted musical culture, which earned it a UNESCO City of Music status in 2021. The full top 20 list includes major music hubs like Manchester, Sheffield and London, alongside thriving smaller locations such as Exeter and Tunbridge Wells.

• Standing proudly beside Belfast in the top five are Birmingham, Nottingham, Bristol and Brighton.

• A glimpse at North vs South saw Arctic Monkeys hometown Sheffield (6th) lead in the North of England, surpassing Manchester (9th), Liverpool (11th) and Newcastle (12th); meanwhile Brighton, (5th), the city that birthed acts such as Royal Blood and The Kooks, dominated the South Coast, outperforming both Portsmouth (10th) and Southampton (18th).

• In London, South East London (12th) emerged as the capital’s top hotspot for live music in pubs, surpassing West London (14th) and reinforcing its reputation as a key hub for grassroots music.

• In the Midlands, Birmingham (2nd) and Nottingham (3rd) remained strongholds for live music, while Leicester (16th), further highlighted the region’s musical heritage as home to household names like Kasabian, Black Sabbath and Jake Bugg.

• Back up in Scotland, Edinburgh (7th) outperformed Glasgow (15th) despite the latter’s history of producing acts such as Franz Ferdinand and Simple Minds.

This research has been conducted to mark the launch of “Pubs Go Live”, a ten-day nationwide initiative celebrating live music in pubs which begain on March 20.

The initiative shines a light on the invaluable role pubs play in the UK’s live music industry, pouring more than £34 billion into the economy annually according to Oxford Economics.

Research shows that 78% of consumers are more likely to visit a pub, or similar venue, if it offers live music, while 73% of consumers said that live music would make them more likely to stay in a pub for longer. In total, one in two Britons (51%) have attended live music events in pubs, proving the strong demand for grassroots music and its ability to drive footfall and custom.

Andrea Czapary Martin, CEO of PRS for Music said: “Live music holds a special place in the UK’s cultural landscape and the pub gig, unique to the UK, is a crucial part of that ecosystem. Pubs have long been a vital space for launching and nurturing new talent while bringing people together through the power of performance.”

“Just think of the countless songwriting and performing careers that have started in local pubs - from Sam Fender and IDLES to Maisie Peters and Sam Tompkins, the list goes on. Join us in celebrating this inaugural initiative highlighting the significant cultural and economic contributions of live music in pubs, preserving British culture for future generations.”

Winner Unveiled for Broadland and South Norfolk Pubs of the Year 2025

Two Norfolk pubs have been recognised for their business success and support of their local community in the ‘Pub of The Year’ categories at the Broadland and South Norfolk Business Awards 2025.

South Norfolk Pub of The Year was won by The Wheel of Fortune in Alpington, while the Broadlands Pub of the year was The White Horse in Upton.

Terry Stork, Pub is The Hub’s regional advisor for East Anglia and Lincolnshire, presented the awards, which were sponsored by Pub is The Hub, to both winners on the awards night, which took place at Norwich City Football Club on 19 March 2025.

SOUTH NORFOLK PUB OF THE YEAR – THE WHEEL OF FORTUNE, ALPINGTON

Judges were impressed that the pub had maintained and increased community support and continued to develop the site as an allround village asset.

The pub runs a series of community events and they have also signed up to the Chatty Café Scheme tackling loneliness with Chatter & Natter tables set aside for customers.

According to the judges the ongoing work to convert the garage into a village store will be a lifeline for those living close by, and the wider community.

The pub has also introduced accommodation lodges in the garden that have allowed them to increase tourism appeal while the children’s play area brings many families to the pub.

This pub was a finalist in these awards in 2023 and 2024.

BROADLANDS PUB OF THE YEAR – THE WHITE HORSE, UPTON.

According to the judges, this community run pub impressed them with the enthusiasm of the staff and volunteers in turning this business around.

They have created an accessible, welcoming pub strongly supported by the local community. Community events are a regular occurrence with open mic nights, children’s events, and hog roasts. The pub is dog friendly and they have walking groups and volunteer groups involved in gardening and DIY duties.

They have also signed up to an app called “Park for The Night” where camper vans can stay overnight for no charge, as long as they use the pub. There is also a village store, which judges described as being a “great benefit” to everybody in the village and the wider community.

Pub is The Hub regional advisor Terry Stork said: “It was a pleasure once again to be asked to be part of the judging team and present the awards. Thank you to both Broadland and South Norfolk for hosting these prestigious awards and for the inspired competition showcasing superb pubs run by outstanding licensees.”

“It’s no coincidence that the public nominations recognise the importance of these excellent pubs, with publicans going that extra mile to provide services that have been sadly lost in many villagers.”

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. 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

with an enormous following on social media. That’s why you should take advantage and stock us.

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

Photo Credits: Simon Finlay

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

Greene King Partners With Carefree To Provide Respite Breaks For Carers

Greene King has provided 169 carers with much-needed, free short breaks in a selection of its hotels over the last year, through its partnership with Carefree. The partnership with the charity is part of the company’s overarching community strategy to support both its customers and the communities that they work in across the UK.

Carefree offers breaks for unpaid carers, by partnering with hotels nationwide, who donate rooms from their excess capacity. The initiative allows unpaid carers, who provide 80% of home care in the UK, to access a short break with a companion, at a time and place that suits them.

The overnight stays offer carers the flexibility they need to take time away from their caring responsibilities, providing respite and helping them to improve their wellbeing.

Vincent Madden, Managing Director for Greene King Venture Hotels said: “We

are aware of the essential work that unpaid carers do around the clock. The partnership with Carefree allows us to give back to those within our communities who give so much to support their loved ones, and it is our privilege to offer them a well-deserved break.”

Miruna Harpa, Head of Breaks Delivery at Carefree said: “Thanks to the generosity and support of our hospitality partners, including Greene King, more unpaid carers than ever before have been able to take a well-deserved break in 2024. Many carers go years without a full night’s sleep, always putting others first. These short breaks give them a rare chance to rest, recharge, and focus on their own well-being—helping them return to their vital role feeling refreshed.”

Since the start of the partnership in 2023, Greene King has contributed a total of 248 respite breaks, with the initiative set to expand further as the business continues to grow its hotel offerings in 2025.

One of Cornwall’s Most Iconic Waterside Pubs Pandora Inn Reopens Its Doors This Weekend

Two friends and renowned local landlords have reunited to run an iconic Cornish pub they previously worked at together 15 years ago. The Pandora Inn reopens this weekend (29 March) to much anticipation following its refurbishment whilst it changed hands.

Tom Milby and John Calland, who have both run popular village pubs and restaurants in Cornwall, are coming together to take on the world-famous Pandora Inn. The 13th Century thatched pub is prominently positioned on the bank of the picturesque Restronguet Creek in Mylor and has its own unique pontoon beer garden.

Late last year, and for the first time in a quarter of a century, owners St Austell Brewery – which has over 120 leased and tenanted pubs across the South West – began the search for new business partners to take on the magical Pandora Inn. Tom and John’s history at the pub and their commitment to providing an unforgettable experience for guests made them the ideal choice, with Tom’s partner Fayde also joining the team.

Tom and John share a long history, having worked at the Pandora Inn together more than a decade ago. John was instrumental in Tom’s success as a chef, having encouraged him into the kitchen during their five years together at the waterside pub. John is returning to take up the same role as before – front of house.

Clive Greene, head of tenanted estate for St Austell Brewery, said: “As expected, we had a really good level of interest from people wanting to run the historic Pandora Inn but for us, Tom and John really stood out.

“With long-standing experience of running pubs and restaurants in Cornwall, along with the unique position of both having already worked at the pub, we are excited to see how our new business partners will draw on the opportunities to enhance the Pandora Inn’s appeal. With many great ideas already afoot and with John’s experience of running a pub and Tom’s culinary skills in the kitchen, the Pandora Inn is in excellent hands.”

John said: "Tom and I have always been close friends, and it feels fantastic to be taking on the Pandora Inn together. The place has a powerful resonance and history – no matter where you are, it has a majestic presence. Our new venture together just feels right – it feels like coming home."

Owners St Austell Brewery have invested in the Pandora Inn whilst it changed hands, rethatching parts of the roof and updating inside. The essence of the pub remains the same, with changes including a new contemporary colour scheme complementing and showcasing the pub’s historic charm and memorabilia inside, including a replica of HMS Pandora in one of the dining spaces and even a ship figurehead.

Tom added: "We're really excited to be part of this community and to bring something special to the area. The Pandora Inn is a well-loved spot, and we want to make sure we honour its history while creating something exciting."

The world-famous pub was put on the global map following a devastating fire in 2011 due to its subsequent sensitive restoration using traditional materials and building methods to protect its Grade II listed charm.

Hospitality Action Reports RecordBreaking Year Of Support In 2024

As Hospitality Action marks the fifth anniversary of its first COVID grant – a pivotal moment that triggered a sharp and lasting rise in demand for support – the charity reports that this trend has continued, making 2024 its most challenging year yet.

According to its latest Impact Report, a surge in grant applications last year was driven by mounting debt, soaring living costs, unstable work patterns and declining mental health. Reflecting the deepening crisis faced by thousands of hospitality workers across the UK, the charity provided financial and emotional support to more hospitality households facing hardship than ever before.

Complex ‘Red Flag’ cases, where individuals faced the threat of imminent homelessness due to unpaid rent, council tax or utility bills became increasingly common. The number of emergency ‘same day’ payments awarded to prevent immediate eviction outstripped figures from the previous two years combined, highlighting the significant and ongoing impact of the cost of living crisis on the sector.

To help workers regain financial stability, Hospitality Action made vital referrals to its specialist debt partner, PayPlan, connecting beneficiaries with debt solutions, payment plans and write-offs. The charity’s partnership with Shelter also provided critical housing advice through its Helpline Plus service ensuring those in crisis had access to expert guidance.

In addition to debt support, in 2024 the charity introduced a new focus – income maximisation – with the recruitment of a dedicated Benefits Advisor thanks to the generosity of the Savoy Educational Trust. With extensive knowledge of the UK benefits system and discretionary grants landscape, within just 7 months this service unlocked more than £194,000 in previously unclaimed state benefits which hard-pressed beneficiaries were not able to access on their own.

Now in its eleventh year, the charities market-leading Employee Assistance programme (EAP) continued to provide vital support to the hospitality workforce, offering everything from legal advice and personal coun-

selling to menopause and addiction support. Now serving 195,000 employees in nearly 500 businesses, the programme has become an essential lifeline for the sector. 2024 experienced a significant surge in demand, with calls to the EAP adviceline rising by 25% to 7,938, driven largely by concerns around stress, anxiety, finances and relationships. Hospitality Action’s Golden Friends scheme, designed to keep loneliness and isolation at bay, supported more than 2,000 older beneficiaries in 2024. Alongside offering wellbeing support and financial hardship grants, 241 milestone birthday flowers were sent, and 4,000 personalised birthday and Christmas cards and 6,384 newsletters were posted to help ensure that retirees stay connected.

The charity’s 2024 Taking The Temperature industry-wide survey –which has cemented itself as the industry’s definitive benchmarking tool for hospitality wellbeing – uncovered some alarming statistics. Most notably, the number of hospitality workers reporting mental health struggles at some point in their careers reached 76% – an increase of 12% since 2020. When asked to identify the top three challenges hospitality workers expected to face in the next 12 months, 60% cited maintaining a good work/life balance whilst mental health and finances were reported by 44% and 42% respectively.

The annual survey provides critical, real-time insights into the evolving pressures faced by hospitality professionals, enabling Hospitality Action and businesses to develop and refine their wellbeing services to ensure support remains relevant and effective.

Mark Lewis, Chief Executive at Hospitality Action said: “I don’t think any of us quite predicted the unprecedented surge in calls for help we experienced throughout 2024. We answered more helpline calls, delivered more counselling sessions and awarded over £1 million in grants – more than in any previous year since the darkest days of the pandemic. This has only served to strengthen our resolve to support as many of our hospitality colleagues as possible. Supporting Hospitality Action isn’t just vital for our industry, it’s a smart investment in the wellbeing and resilience of your business and workforce too.”

Lomond Leisure Group Revamps Glasgow Bar With Star Pubs

The Lomond Leisure Group (LLG) –which operates five hospitality venues in Scotland – is embarking on a joint £275,000 revamp of the Van Winkle bar on Sandyford Place in Glasgow with Star Pubs. The site will close after last orders on 30th March. The investment will transform it into Gael & Grain, a pub celebrating Scottish food, drink and music. Gael & Grain will open in midMay, creating eight new jobs.

The outside works will restore the exterior of the mid-1800s building in keeping with the surrounding conservation area and make over the garden areas at the front and back with new furniture, lighting and planting.

Gael & Grain will build on the success of other LLG sites that specialise in Scottish fare, like its Glasgow restaurant Mharsanta and its Edinburgh pub, The Tolbooth Tavern, which is also leased from Star Pubs. At the same time as developing Gael & Grain, LLG is set to open a new restaurant – Kirk O’The Lochs –in Tarbet and refurbish the beer garden at its flagship bourbon bar Van Winkle on Gallowgate in Glasgow in time for the summer.

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.”

Says Lomond Leisure Group director Derek Mallon: “For a small country, Scotland punches above its weight when it comes to the food and drink it produces and is widely recognised as having some of the best meat and seafood in the world. There’s growing demand for great Scottish food and drink, and Gael & Grain will aim to meet this in a relaxed, welcoming pub setting. It’s an exciting time for Glasgow. Its independent pub, bar and restaurant scene is going from strength to strength, putting the city on the map for hospitality.

“We’ve worked with Star Pubs for a number of years and appreciate the wealth of experience they bring to our partnership as well as their support and investment.”

Adds Matt Dyson, Star Pubs’ operations director for Scotland: “We’re delighted to be backing the Lomond Leisure Group in their plans to develop another fantastic venue in Glasgow. They are great ambassadors for Scotland, both in their work on behalf of the hospitality industry and in the outlets they create. They’ve got a reputation for delivering quality experiences and superb food and drink to their customers. Gael & Grain’s celebration of all things Scottish will make it a great local as well as a destination for those from outside the area.”

“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

Hennighan,

“This

“Unbelievable!

Star Pubs Gets Behind Formula 1 For First Time

With

£50,000 Licensee Support Package

New analysis has revealed the Government’s focus on economic growth alone risks creating a “prosperity postcode lottery” that won’t deliver the jobs needed across the country to get people out of the welfare system and into work.

The Social Productivity Index, compiled by UKHospitality using ONS data, shows that the most economically productive sectors deliver the least social value.

It shows that foundational sectors, like hospitality, are the most effective at delivering growth widely, creating positive social impact and ensuring social and geographic accessibility.

These qualities are essential to deliver the Government’s ambitions to get more people back into work, and to create a fairer economy and society.

The Index is a new way to measure growth and it challenges the conventional method of defining economic success by solely focusing on GDP and financial productivity.

Many high economic productivity sectors, like those prioritised in the Government’s Industrial Strategy, often perform the worst. While those sectors deliver for specific areas, towns or cities, they fail to widely reach communities or provide accessible opportunities.

Foundational sectors perform most strongly using these metrics. Hospitality ranks first in employing parttime workers, employing under-25s and access for non-graduates, and in the top five for geographic spread, gender balance, employment of non-White British team members and proportion of people in managerial roles without a degree.

Kate Nicholls, Chief Executive of UKHospitality, said: “There is so much more to growth than just raw economics, as our new Social Productivity Index reveals.”

“A tunnel vision approach to growth, which relentlessly pursues a narrow definition of economic growth alone, would risk creating a prosperity postcode lottery.”

“It will only benefit small clusters around the country, mainly in the South East, and sectors that deliver real

change felt by real people would be overlooked.”

“It would leave swathes of the North and the Midlands behind, and fail to deliver on the Government’s ambition to help more people back into work.”

“Hospitality’s ability to support jobs and communities in every part of the country, offering career opportunities for all and driving social mobility are the qualities the Government needs to get more people back into work.”

“Government policy, particularly the Industrial Strategy, needs to recognise sectors that deliver this social value to ensure national renewal can truly be delivered. The index lays bare that high economic productivity sectors are simply not able to perform this role and will not help people back into jobs.”

“Hospitality can be the catalyst for both economic and social growth across the UK, not just in major economic hubs. The Government should look to businesses like ours to achieve its mission of bringing about a more equitable and fair economy and society.”

TO FULLY REALISE THE POTENTIAL OF HOSPITALITY AND THE FOUNDATION ECONOMY TO DRIVE SOCIALLY PRODUCTIVE GROWTH, UKHOSPITALITY HAS THREE RECOMMENDATIONS FOR THE GOVERNMENT:

• Include social productivity and geographical distribution of growth alongside economic productivity when making impact assessments and developing public policy.

• Establish location-based strategies for areas and sectors that have been excluded from highly concentrated high-economic productivity sectors, helping to reduce regional inequality and provide equitable economic opportunities across the UK.

• Carry out analysis to reveal how high social productivity sectors, like hospitality, contribute to the success of high-economic productivity sectors.

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

By John Stewart, technical training manager at Pelsis Group

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.

50% Of Guests Order In Or Dine Out When Staying In A Hotel

Rather than eating in a hotel restaurant or getting room service, half of hotel guests are likely to order food for delivery or dine at alternative restaurants during a stay, the latest GO Technology report in partnership with Zonal, reveals.

The survey, of over 3,000 British adults, lays bare the size of the opportunity for those hoteliers who can get their F&B offer right but shows that currently there is a perception that hotel food and drink is lower quality than can be found elsewhere.

While some guests have a preferred hotel brand they return to, when possible, the report found that the majority will happily switch to a competitor if a better offer comes their way. This reflects a broader challenge for hoteliers, for example, while 86% of guests reported satisfaction with their last hotel stay, just 71% were happy with the quality (71%) and variety (68%) of the food and drink on offer.

Room service also comes with its frustrations: 35% of guests find it too expensive, 26% complain about limited options, 25% about cold food, and 23% about the inconvenience of dirty plates being left behind However, there are ways operators can win around guests. Nearly half (46%) of people say discounts would encourage them to eat in a hotel, while 43% said easy-to-find online menus would help, and 38% said positive reviews would be a key factors in persuading them to opt for a meal at the hotel restaurant during their stay.

The survey also revealed the top reasons people visit hotels. Weekend breaks came in first place, with 45% of people saying they stay in hotels on these occasions. This was followed by holidays (36%), visiting friends and family (29%) and for a celebration or event (18%).

Karl Chessell, Director – Hospitality Operators and Food, EMEA, CGA by NIQ added: “Our GO Technology research reveals some very encouraging trends for hotel operators and their partners. Usage has increased, satisfaction is generally high, and heavy engagement from younger adults is a good sign for the future. However, with business costs high and key inputs like labour and energy set to rise further, margins will be under pressure in 2025. Hotels will need to stay sharply focused on value and executing the fundamentals consistently well.

Consumers are clear that technology can help, by making experiences more efficient and convenient—but it’s also vital to avoid neglecting the areas where human responses are more effective, and meeting the needs of guests who still prefer the personal touch.”

Commenting on the findings, Tim Chapman, Chief Commercial Officer at Zonal said: “Despite a challenging market, our research shows that there are clear opportunities for operators to capitalise on, particularly in areas like F&B, where revenue potential remains strong. With so many external dining options and delivery services available, hotels need to step up their game to capture more of their guests’ spending.

“F&B can play a big role in boosting revenue, especially as it helps balance out pressures on room rates and rising costs. By enhancing the quality, variety, and convenience of their dining options – whether in the restaurant or via room service – hotels can better meet guest expectations and encourage repeat visits, growing loyalty. Simple things like easy online booking and positive reviews can make a big difference in driving more pre-booked meals. At a time when margins are tight, focusing on F&B is a great way for hotels to stay competitive and keep their bottom lines healthy.

New Portal Launched To Help Scottish Pub Tenants Check Guest Beers

Help is on hand for Scottish pub tenants looking to navigate the new guest beers provisions coming in as part of the Pubs Code in Scotland from April.

A new free portal has been developed by the Society of Independent Brewers and Associates (SIBA) at www.guestbeer.co.uk which allows pub tenants to check that beer brands are eligible for the scheme.

The Guest Beer Agreement is a new development in Scotland that permits Tied Pub Tenants to request an agreement from their Pub Company. This allows them to sell at least one guest beer in any format, including cask, keg, bottles and cans, at the price of the tenant’s choosing and change this as frequently as they wish.

A key condition stated in the Pubs Code is that the annual production of the beer brand chosen must not be more than 5,000 hectolitres – which is about 880,000 pints. Pub tenants can check for free that their chosen beer brands meet this criteria by registering and logging onto the new portal. All breweries looking to make their beers available to pub tenants in Scotland under the scheme and whose brands are below the threshold can upload information for free to the portal by visiting www.guestbeer.co.uk.

Those breweries wanting to provide further details such as tasting notes and contact details can opt for a premium listing which is made available free for all SIBA members.

The Guest Beer Agreement is part of Scotland’s new Pubs Code and applies to all Pub Operating Businesses. It comes into force on 31 March 2025.

Tenants interested in requesting an Guest Beer Agreement are encouraged to speak to their Business Development Managers or pub company representatives for more information.

SIBA Chief Executive Andy Slee said: “The Guest Beer Agreement is a first for the UK and allows pub tenants in Scotland to serve at least one guest beer as long as the brand meets the stated production criteria. While the vast majority of beer from the UK’s small independent breweries already meets this requirement, SIBA has created this free to use portal so that pub tenants can have confidence in the beers they select.

“Whilst most attention will inevitably be on Scottish brewers, this scheme is open to brewers from across the UK with brands that are no more than 5,000 hectolitres of production who are welcome to add their beers to the portal for free. We hope this portal will help to make the new guest beer provisions in Scotland a success.”

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 SOLUTION

Transport is another area where sustainability gains can be made. Almost half of our wines arrive in bulk, reducing transport emissions by around 38% compared to shipping in bottles. Bottling at our sister company, Greencroft Bottling—powered mainly by renewables—further minimises our carbon footprint.

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

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

Spring Into Action With A Mobile Coffee Service

As the weather warms up and people enjoy the great outdoors again, a mobile coffee business is the perfect way to serve great coffee at wide-ranging outdoor venues.

Fracino’s 1, 2 & 3 Group

Contempo and Retro Dual Fuel coffee machines can operate using bottled LPG gas and a 12v battery & inverter

The innovative LPG heating system enables these powerful espresso machines to be used in a location away from fixed, mains supply services - such as outbuildings, marquees, a trailer or mobile vehicle. The perfect solution for the coffee shop owner looking for alternative solutions to serving coffee away from their shop premises.

The Dual Fuel range provides all the key features of Fracino’s standard electric systems – such as premium build quality and a long, reliable and cost-effective ownership experience. The large capacity boilers fitted to each of the different models provide copious volumes of hot water and powerful steam for excellent milk frothing results – all day long.

Innovatively, the equipment is also fitted with a standard electric heating element as well - to allow the

user to quickly and easily switch to mains power supply operation whenever the location permits.

Fracino is renowned for producing robust espresso machines that are very easy to look after and inexpensive to maintain. The Dual Fuel models are no exception to this! A simple daily cleaning routine takes just a few minutes.

Fracino’s inherent high quality construction and reputation for exceptional reliability ensure that the ownership experience is a long and productive one, with minimal attention necessary.

British manufacture ensures that spare parts are always readily available.

The quality, highly polished stainless steel working surfaces are easy to clean and look smart for many years

The Dual Fuel models are perfect for single owner and operator start-up ventures - or the busiest of locations. They are regularly seen in operation in many outdoor locations, festivals and events – steaming powerfully along to keep thirsty visitors and customers satisfied!

For more details on the range, contact us at sales@fracino.com

Handmade Garden Furniture From MG Timber

about our vast array of top-quality outdoor picnic benches for sale contact us today. We are also offering up to 15% off on commercial orders, please visit our website www.mgtimberproductsltd.co.uk or call us on 01902 953166. See the advert on the front cover.

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 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.

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.

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.