CLH Digital - Issue #259

a

Editor's Viewpoint

Welcome to the latest issue of CLH Digital

EDITOR

Peter Adams

SICK DAYS AND THE SOARING COST OF ABSENTEEISM

Let’s be honest – we’ve all thrown a “sickie” at some point. It's practically a rite of passage in the working world.

But a recent report (see front page) has brought home just how costly this long-standing workplace tradition has become, particularly in the hospitality and licensed on-trade sectors.

According to the LTC Wellbeing at Work Report, absenteeism is costing our industry a staggering £305 million a year. That’s not a typo. Nearly half of those sick days are linked to poor mental wellbeing, and while the average number – three sick days per employee per year – might not seem like much, the cumulative effect on productivity, team morale, and ultimately revenue is massive.

I remember all too well the chaos that ensued when a staff member simply didn’t show up.

Stress levels soared. Other team members had to pick up the slack, and service inevitably suffered. And this was back in the days before buffet service made things a little easier.

When you're running a tight ship, one missing crew member can throw everything off course.

In today’s ultra-competitive climate, poor service – especially when it stems from unplanned absences – can be disastrous.

Reputation is everything. One bad experience, one delayed table, one overworked member of staff, and a guest might not return – worse still, they might take to social media to tell the world.

And then there's the financial pressure. The recent increases to the national minimum wage, combined with lower National Insurance thresholds and higher employer contributions, are piling on the strain.

These changes, while well-intentioned, risk pushing out one of the sector’s most vital resources – part-time workers.

For years, part-time roles have been a lifeline – for students, for parents, for those juggling multiple responsibilities. And for employers, they’ve offered the flexibility to staff up during busy periods and scale back when things quiet down.

It was a mutual agreement that worked. Until, once again, those with little-to-no hospitality or business experience decided to “fix” what wasn’t broken.

Part-time roles in hospitality aren’t just “side gigs.” They’re gateways. They offer opportunities to build professional networks, gain transferable skills, and open doors to rewarding careers.

I’ve seen it time and time again – a part-timer grows into a full-timer, a supervisor, a manager. The potential is enormous, and the sector has always been a fertile ground for ambition.

But now? That delicate balance is at risk of collapse. I’ve said it before and I’ll keep saying it – if something doesn’t give, we are headed for a summer of discontent. (Yes, I’m old enough to remember the winter version.)

Unless the Chancellor – or her successor – reconsiders some of these hikes and provides meaningful support, we could see staffing levels fall further, service levels dip, and one of the UK’s most dynamic, enjoyable, and vital sectors take another hit it can ill afford.

We don’t need more red tape. We don’t need more costs. We need common sense. We need policy made with the industry, not to the industry.

Let’s hope someone in government is paying attention – and fast.

I would encourage all our readers to follow us on X/Twitter @CLHNews and visit our website at www.catererlicensee.com to sign up for our twice weekly enewsletter for all the latest news delivered directly to your inbox.

I can always be contacted at edit@catererlicensee.com

The Caterer, Licensee & Hotelier News Group is published by RBC Publishing Ltd, 3 Carlton Mount, 2 Cranborne Road, Bournemouth, Dorset, BH2 5BR. Contributions are

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.

“Sick Days” Costing Hospitality a Staggering £305 Million Annually

(CONTINUED FROM FRONT COVER)

Analysis by the Institute for Public Policy Research (IPPR) revealed that the cost of staff sickness has grown by £30bn a year to £103bn whereas the annual bill was £73bn in 2018, its study found.

POSITIVE CULTURE

Paul Devoy, chief executive of Investors in People, added: “All the evidence shows there is a clear link between employers having a positive culture of wellbeing in their organisation with productivity and sustainable organisational performance. Focusing on systematically leading, supporting and improving a culture of wellbeing has long-term benefits for all employers who make that commitment to their staff.”

The report describes the UK’s absenteeism and presenteeism problem as “a crisis”, noting that, “left unmitigated, growing sickness will increase both the length of time and proportion people can expect to live their lives in poor health”.

The think tank is calling for a “reimagining” of the role that businesses play in the health of the UK population. It wants to see the introduction of a tax incentive for companies that commit to “significant improvements in the health of their workforce”, as well as new compulsory reporting on worker health, aimed at helping investors “differentiate between health-orientated and health-harming businesses”.

NOT JUST “LOST REVENUE”

However, the hospitality sector, battling rising costs is particularly affected with staff absenteeism, Chris Welham, CEO at LTC says it’s not just lost revenue that the new report highlights: “While the increasing financial pressures on businesses in hospitality is well documented, LTC wants to bring to life the impact on people, teams and lives outside of work.

“Since last October, we’ve seen a 63% increase in calls to our helpline, with the highest number of calls on record in January 2025. Mental health and financial challenges are the most common personal challenges facing people in our sector – and we need to work together to support our people.”

The LTC/KAM report highlights the strong correlation between

employee absenteeism and wellbeing, with 92% of employees agreeing that team wellbeing impacts overall productivity and service quality in their workplace. Those who feel stressed or overwhelmed at work take more sick days than those who don’t, and productivity is likely to be lower.

The report goes on to highlight a staggering 44 additional days are estimated to be lost for every employee working while in poor mental or physical health, adding a further 45.7m days in lost productivity, known as ‘presenteeism’, for the sector. Encouragingly, employees are open to assistance and training, believing that improved wellbeing could positively affect staff retention and morale by 73% – and customer service quality by 65%.

A host of new and improved services were unveiled at LTC’s inaugural Wellbeing Conference earlier this month (2nd April), including: a new Wellbeing Calculator to help employers measure the costs of poor health and wellbeing for hospitality businesses; a new online Employee Assistance Programme, with over 6500 resources including Live Chat, counselling, and information sources; and a reinvigorated, contemporary brand to launchpad the new services and help the charity connect with more people in the sector.

CHRONIC STAFFING SHORTAGE

In July last year a report from Opus Business Advisory Group revealed that the hospitality industry was facing many challenges, in particular ongoing and chronic staff shortages.

The report revealed that the hospitality is the third worst sector for vacancies behind healthcare and the wholesale/retail trade.

As a percentage of overall staff posts, hospitality fares even worse, having the highest sector vacancy rate of 5.1%. This compares with 3.2% for the economy as a whole.

IMPACT ON SERVICE QUALITY

Quite apart from financial and operational effects, labour issues are at the root of many anecdotal complaints about declining service standards in hospitality venues. This comes at a time when soaring operational costs has forced operators to put up prices significantly.

Higher prices and poorer service would be a toxic combination in

most business sectors, but drinkers and diners have so many alternatives to choose from the report said.

STAFF RETENTION

The report also revealed that 30% of workers leave within the first 90 days because the job doesn’t match their initial expectations.

Underlying causes include:

• Public perception – 20% of UK adults consider it an unappealing sector to work in.

• Working environments – are often poor and can be dangerous.

• Unsocial hours and unpredictable shift patterns.

• Uncontrolled bullying within the workforce

• Limited career prospects.

• Poor training – especially ‘onboarding’ of new recruits.

• Low pay – the Low Pay Commission estimates that 46% of hospitality workers are on the National Minimum Wage.

• Boorish customers.

THRIVE AT WORK

LTC’s Chris Welham concluded: “For over two hundred years, LTC has been helping everyone in the licensed hospitality community thrive at work, and live well, every day. So, we’re using the platform of our first Wellbeing Conference to highlight the scale of the challenge but also reassure people, we can help.

“Our services and support are evolving to reflect the changing needs of our licensed hospitality community and are for the benefit of employees and employers. The research tells us that employees want more support at work – and we know employers can gain an estimated 5:1 return across retention, productivity and employee engagement for every £1 invested in an Employee Assistance programme.

“At a time when the sector is already facing significant financial challenges, we can help businesses to reduce lost productivity and associated costs – and as importantly, support good people who may be facing tough times. Good health and wellbeing support can be the difference between someone exiting the sector or transforming their life and unleashing their potential – and we’re here to help.”

Stress Awareness Month: Burnout at Work

As Stress Awareness Month unfolds this month, Dr. Sanjeet Ghataore, Clinical Lead & Consultant Clinical Psychologist at Spectrum.Life, seizes the moment to confront the burnout crisis. With sharp insights, she digs into the forces driving exhaustion, its outsized toll on young professionals, and the bold steps companies can take to turn the tide - offering a fresh lens on a pervasive challenge.

In Europe, well over 50% of workers experience symptoms of burnout. This global phenomenon is reflected in the US, where around 52% of workers also experience this syndrome. The primary stage of becoming burnt out is known as emotional exhaustion, which can decrease productivity and have a massive impact on workers’ health. However, if employers take steps to prevent or mitigate it among their staff, it can yield huge benefits both for personal wellbeing and the company’s bottom line.

IS BURNOUT STRESS?

Burnout isn’t just stress on steroids, burnout is the result of chronic stress. It's beyond being busy. It's a soul-deep exhaustion, feeling empty, emotionally drained, and unable to keep up with life's demands. While stress is like a battery running low, burnout is like the battery being completely flat. It can make you feel empty, lacking in motivation, and even hopeless.

Workers have limited resources, in terms of time and energy, to meet the demands of their jobs. While this pressure can stimulate employee learning and motivation, it can also hinder personal growth and affect wellbeing. Workers suffering from emotional exhaustion have no physical or mental energy. They are irritated, frustrated and lack the strength to work well, and do only the bare minimum to save energy. It therefore affects not only their personal wellbeing, but also a company’s productivity.

Emotionally exhausted workers feel dissatisfied with their job and may think of quitting, but this has a flipside – satisfied workers who enjoy what they do, will have a positive attitude.

HOW CAN WE PREVENT BURNOUT?

Burnout is a term for stress related to the workplace, however, it can feel different to stress. Stress is a general response that our bodies have to protect us when under physical or emotional stress. Our bodies cannot differentiate between different types of threat, for example too many assignments at work, or when we are physically threatened, like being mugged. The body responds to stressors in the same way, regardless of the type of threat- preparing us to run or fight if we need to.

Whereas with stress someone may feel too ‘full’ of emotion, pressure or anxiety, burnout can make someone feel like they are ‘empty’ of ener-

By Dr Sanjeet Ghataore, Clinical Lead & Consultant Clinical Psychologist at Spectrum.Life

gy, motivation or hope. People experiencing burnout may describe feelings of exhaustion, negativity towards their job, and reduced efficacy. A little stress, including in the workplace, is normal and can motivate us to complete tasks. However, if the stress goes on too long, or is too severe, this can lead to burnout.

TO PREVENT BURNOUT, IT IS HELPFUL TO THINK ABOUT HOW WE MANAGE STRESS:

• Try and identify areas in your work life that is contributing to feelings of stress

• Feeling overwhelmed can lead to burnout- break down your tasks by establishing your priorities or goals, and break down tasks into smaller, more manageable steps

• Take a look at your tasks- is there anything you can delegate or ask someone to help with?

• Make sure you take breaks during the day! Plan these in- these can help to boost energy levels and productivity.

• Self-care- make time to do the things that you enjoy and help to bring feelings of calm

• Plan your annual leave, take some time away from work and come back feeling refreshed.

It is worth noting that neurodivergent individuals may experiences additional factors that can cause burnout, such as masking and adapting to neurotypical expectations. While burnout relates to workplace stress, burnout for neurodivergent individuals can have an impact on other areas of life also.

WHY IS BURNOUT SO PREVALENT AMONG YOUNG PROFESSIONALS?

One thing we can consider is the stage of someone’s career. Younger professionals may be trying to establish themselves, and network with others. Through doing so, there could be an increased sense of pressure and overwhelm.

It is also worth noting the pandemic here. In many organisations and workplaces, the pandemic prompted the use of available technology to make work more flexible in terms of time and place. These new ways of working have opened up the debate on how, where and when people work, which in turn has an impact on employees’ expectations, behaviour and wellbeing. These new ways of working can be advantageous, but they can also be another source of workplace pressure that affects physical and mental health in a number of ways. Working remotely or hybrid makes it harder to make connections with others, and we are still dealing with the effects of this.

However, as a benefit, online work has made working environments more flexible. However, it can also cause information overload, interruptions, misunderstandings and the need to be constantly connected. This is exacerbated by lack of support, resistance to change and difficulties in balancing work and family life.

WHAT STEPS CAN BE TAKEN BY COMPANIES TO SUPPORT THEIR WORKERS AND PREVENT BURNOUT FROM OCCURRING?

On a larger scale, it is important to create an environment that feels

safe, a compassionate culture promoting wellbeing in the workplace. A place where employees feel able to share how they are feeling in the workplace without fear of being judged or penalised.

STEPS THAT EMPLOYERS CAN TAKE INCLUDE:

• Supporting employees to manage reasonable workloads, supporting reflection on priorities to help balance tasks and priorities.

• Promote work-life balance. Encourage them to log off at the end of their contracted hours, rather than continuing to work after-hours.

• Prompt employees to book in annual leave.

• Have conversations with employees about what will help them to feel more comfortable with work- would they prefer hybrid working, or to work in the office? What would work better for the employee- keeping boundaries with working hours, or working more flexibly?

• Encourage employees to seek support from a modern Employee Assistance Programme under clinical governance.

IS THERAPY THE BEST WAY OF DEALING WITH BURNOUT? WHAT ARE THE BEST STRATEGIES?

Therapy can be beneficial for people experiencing burnout. It can help individuals to make sense of what is happening, and to build a toolkit of strategies that can be used at times of need.

STRATEGIES MAY INCLUDE:

• Setting boundaries

• Re-evaluating priorities

• I will do as much as I can in the time I have

• I can only do my best

• I need a break, so I’ll take a break

• Will it matter in 5 years?

• Being mindful of our negative bias- make space for the positives

• Accept what can’t change whilst validating the impact on your feelings

• Focus on what you can control

• Self-compassion and self-kindness

Employers have a duty to avoid emotional and mental exhaustion. They can do this in a number of ways, such as providing a good working environment that supports workers’ emotional wellbeing, balancing workloads, and promoting positive and motivational leadership styles. They can also take more concrete steps: training and growth programs, clear communication rules, and workplace cultures that foster respect and teamwork. Implementing these measures doesn’t just lift employee wellbeing, it ultimately fuels company success.

The Perfect Snack for All Your Trade and Hospitality Needs

Robert's Dorset provides an unparalleled snack experience that will elevate your trade and hospitality offerings to your customers.

At Robert's Dorset, we understand the diverse dietary preferences of your patrons, whether they follow a vegan, keto, or allergen-free lifestyle. Rest assured; our selection of snacks caters for all.

As a trusted supplier to independent shops, pubs, and the hospitality industry, we offer a range of sizes in all our products for direct reselling.

Our vibrant packaging is designed to catch the eye, while the contents are sure to satisfy. From our stackable pots which optimise your shelf space, and fit most cup holders, to our elegant mason jars which add the "wow factor" to any display. Discover the perfect bar snacks to complement your fine beverages or enhance your guests' welcome baskets with something truly special.

WHY CHOOSE ROBERT'S DORSET?

Established in 2011, we are a family-owned and operated business. At the core of our operations lies a personal touch, ensuring our trade customers enjoy the following advantages:

• Delicious snacks to delight your customers.

• Exceptional customer service, led by a dedicated Account Manager.

• Convenient ordering options, whether online or by phone.

• Handcrafted products made in beautiful Dorset, England.

• Every item is prepared to order, ensuring customers always receive the freshest products

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

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

• All our ingredients are of the highest quality. Contact Robert for an online catalogue and more information regarding our perfect snacks.

robert@robertsdorset.com | 01202 875280 | www.robertsdorset.com

Trump’s 25% Tariff Threatened British Beer Exports

UK Brewers have been hit by a surprise “beer can tax” after it emerged that lager, stout and pale ale will be subject to a higher US tariff than other food and drink.

Under President Trumps newly announced global tariffs most food and drink imported into the US from Europe incurs a tariff of 20pc, whereas lower rate of 10pc applies to the UK.

However, the “fine detail” of the new US tariff system states that canned beers will in fact be subject to the higher rate of 25pc that President Trump has applied to aluminium.

Emma McClarkin, CEO of the British Beer and Pub Association said: “British beer is renowned globally and the US is one of the most important markets for British brewers, who, in 2024 exported £126million of beer across the Atlantic.

“A 25% tariff on beer imported into the US is a direct hit to the brewers of the UK, who contribute so much to this country’s economy and heritage. We urge the Government to defend the great British brewing industry and strike a deal which

removes these harmful tariffs. With the enormous cost of doing business, many British brewers won’t be able to sustain a hit such as this from one of our biggest trading partners.”

The tariffs will create losers on both sides, across the society and economy says Brussels based The Brewers of Europe, a spokesperson said” “The addition of Beer to Annex 1 on aluminium derivative products facing a 25% tariff that is particularly concerning to Europe’s ten thousand breweries. The US is European brewers’ second most important export market for beer in both value and volume terms. We are currently seeking further clarity on the exact products captured by this new announcement.”

“Brewing is a key driver of growth, investment and employment on both sides of the Atlantic and a major part of people’s lives on both continents.”

“With value chains that stretch from the farmers grafting in the fields to the hardworking staff in the bars, it is critical to de-escalate and work towards a solution that cuts tariffs on beer and thus benefits consumers, workers and businesses in both the EU and the US.”

Lock And Quay, Bootle, Crowned Pubaid’s Community Support Hero in England

region and all profits are re-invested into Bootle.

the award for being the best Community Support Hero, England alongside local MP Peter Dowd.

The pub saw competition from almost 700 entries nationwide for the prestigious pub industry awards, now in their sixth year. On winning the award, Liz said: “We’re absolutely chuffed as we didn’t expect it at all. We looked at our competition before the awards night and thought everyone is doing such fantastic work that it would be really tight. The hospitality industry can be tough so winning something like this gives you great motivation to carry on.”

This Community Support Hero England Award recognises licensees who help their communities and pubs who are good neighbours to their local community. Three other pubs, The Rose and Crown, Ashbury, Swindon, The Bird In Hand, Stafford, Stable Room Games Room, Weston Super Mare were also in the finals in this highly competitive category. The pub won because it stood out as the only community-owned pub in the whole of the Liverpool City

The PubAid judges said: “The passion for the local community comes through in abundance in this pub’s entry. It’s dedicated to not only servicing the local area but significantly improving it and this makes them worthy winners.”

They deliver a regular programme of free and subsidised activities and events throughout the year including live music of all types, a Canoe & Walking Club which is suitable for all the family as well as the visually impaired. The extensive gardens offer community growing spaces for flowers and vegetables where the community comes together to help and this boosts civic pride and mental health with being in nature and the outdoors.

MP Peter Dowd added: “I am absolutely delighted that they won, the team were in London to accept it and I’m so pleased I was able to cheer them on. I hope that the Lock and Quay goes from strength to strength.”

Des O’Flanagan, co-founder of PubAid, added: “We launched these awards to celebrate the great work that pubs do for their community. The Lock and Quay is a perfect example of how pubs and licensed premises support and are a hub for many people in their community.

The Lock and Quay, Bootle are celebrating an award at the PubAid’s Community Pub Hero Awards 2025.

Liz Bromilow and Ben Ashcroft from the pub were at the ceremony in the Houses of Commons to accept

No Budge In Spring Statement: How The Sector Can Survive

By Ben Westoby, senior client manager and insolvency expert at

After years of unprecedented struggles, the hospitality sector was looking to last year’s autumn budget with hope that changes could be made that might turn around the fortunes of the industry.

Unfortunately, the government’s efforts to plug a hole in the treasury coffers has meant further woes have been laden onto the UK’s restaurants, bars, and pubs instead. Chief among these are changes to business rates, National Minimum Wage and National Insurance contributions.

Anyone expecting the spring statement to ease some of these measures was disappointed, as the chancellor remained steadfast with her changes.

Given these fresh challenges, it should come as little surprise to hear that we’ve had a surge of calls from concerned business owners in the hospitality sector. Many have had enough of the constant economic headwinds they’ve been expected to face and have enquired about closing or selling their businesses.

The industry is full of fighters though, and those that have already navigated global pandemics, spiralling inflation, and a cost-of-living crisis may well be able to get past this latest setback if they take preventative steps now.

Rachel Reeves’s setting of a permanent reduction in business rates was a bittersweet move for the industry. Many prominent restauranteurs and bar owners had been campaigning for some time to bring a permanent reduction in place, but the 40% offered is some way short of that needed.

As the temporary relief it replaces was set at 75%, the permanent reduction practically manifests itself as a 35% increase. Unfortunately, many were already struggling at 75% though, and are likely to find this change catastrophic.

To combat this, directors must look to some potentially big alterations to their infrastructures. Those operating out of larger premises may be better served moving to a smaller property, for example. We’ve even seen

some small outfits convert their business model completely so that they trade from a location-hopping food truck instead.

If your business has large areas that aren’t often used, or can be condensed into a much smaller property, it might be worth considering a move. Not only will it save you money on business rates, but the atmosphere created by the same number of customers in a bustling smaller venue compared to a half-empty larger spot can help to improve the customer experience.

The rise in both National Minimum Wage and employers’ National Insurance contributions at the same time has also caused concern among business owners. The hospitality sector has traditionally provided opportunities for many young workers who see the flexible hours on offer as a means to combine work and study. The £1.40 hourly wage increase for 18-20-year-olds, then, will no doubt have an impact on many.

With recent National Minimum Wage increases for every other age group too, employers may decide to shelve any plans for new hires and strip back benefits for current employees. This may be a mistake though. Forthcoming employment laws will see huge changes to probationary periods, with new workers given similar job protection as a long-serving employee from day one. With hiring potentially made more difficult soon, it makes sense to treat existing staff well in order to retain them.

Much consternation has surrounded the dropping of the National Insurance threshold to £5,000. However, this will be less of a problem for SMEs than it will for chains and larger outfits.

Changes to Employment Allowance will see businesses with National Insurance liability of less than £100,000 entitled to a cut in their NI contributions. In fact, the new system may even bring a reduction in NI contributions for some businesses with only a handful of staff.

Elsewhere, alcoholic drink duty has increased in line with inflation, providing another headache for the sector. This could be a good time to extend your draught selection though, as draught drinks enjoyed a 1.75% reduction instead. Currently draught beer and cider makes up around 60% of the drinks sold by British pubs, and it would be no surprise if that figure climbs as business owners start to push these over their bottled counterparts.

It promises to be a challenging time for those in hospitality, but by making proactive changes now, or enlisting professional guidance, directors can weather the storm.

Tooting’s Historic Pub the Antelope Reopens After £1 Million Refurbishment

Urban Pubs and Bars, London’s largest independent pub and dining group, has announced the highly anticipated reopening of The Antelope in Tooting.

The reopening will follow a £1 million investment, giving this beloved local a new lease of life while honouring its rich heritage.

Originally known as The Foresters Arms, this Victorian gem has long been at the heart of the community, with a history steeped in sport, music, and local culture.

When it reopens, The Antelope’s impressive historic interior will have been carefully restored, with three large rooms still showcasing elements of its interwar-period refurbishment.

Guests will once again be able to enjoy the original U-shaped bar counter, an ornate island bar back with carved pillars, and a rare full-height glazed screen – all preserved as a nod to the pub’s illus-

trious past.

A true community hub, The Antelope has a storied history of bringing people together. It was here, in 1932, that Tooting & Mitcham United Football Club was founded, and in 1993, the pub hosted the first-ever promotion by the newly formed British Ladies’ Boxing Association, drawing a crowd for an unforgettable night of sporting history.

Chris Hill, Managing Director of Urban Pubs and Bars, said: “The Antelope is more than just a pub – it’s a pillar of the local community with an incredible history. Our goal, with the refurbishment, has been to respect the pub’s heritage while giving it a fresh new energy, making it the best version of itself. Whether you’ll be visiting for a Sunday roast, live music, a midweek pint, or to watch the game, we want The Antelope to feel like home for everyone in Tooting.”

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.

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

Global Travel & Tourism Is Strong Despite Economic Headwinds

Against a backdrop of economic uncertainty, the World Travel & Tourism Council’s (WTTC) latest research shows that global Travel & Tourism is projected to grow strongly this year, reaffirming its role as cornerstone to major world economies, as travellers are expected to spend more than ever before.

According to WTTC’s 2025 Economic Impact Research (EIR), international visitor spending is forecast to reach an historic $2.1TN in 2025, surpassing the previous high of $1.9TN in 2019 by $164BN.

This year, Travel & Tourism is expected to contribute an all-time high of $11.7TN to the global economy, accounting for 10.3% of global GDP.

Jobs around the world supported by the sector are expected to grow by 14MN in 2025, to reach 371MN worldwide, more than the population of the U.S.

Julia Simpson, WTTC President & CEO, said: “People are continuing to prioritise travel. That’s a powerful vote of confidence in our sector and a sign of its enduring strength.

“But while the global picture in Travel & Tourism is strong, the recovery remains uneven. Whilst some countries and regions are producing record-breaking numbers, other large economies are plateauing.”

Whilst there is some positive news for many economies around the world, in a number of major Travel & Tourism markets such as the U.S., China, and Germany, growth has slowed.

In the U.S., the world’s most powerful Travel & Tourism market, international visitor spend remained significantly below 2019 levels in 2024 and is not expected to fully recover this year. In China, while

international spending was above pre-pandemic levels last year, growth is expected to slow sharply in 2025.

By contrast, other key markets such as Saudi Arabia, which will inject $800BN into the sector by 2030, is ahead of the curve and setting new benchmarks.

European countries such as France and Spain, the world’s top two destinations in terms of visitor numbers, continue to lead the region’s resurgence, powered by smart investment and global appeal.

A LOOK BACK ON LAST YEAR

According to the global tourism body’s latest EIR data, in 2024, Travel & Tourism contributed 10% of the world’s economy to reach $10.9TN – an 8.5% increase on 2023, and 6% above the previous peak of 2019.

Jobs grew 6.2% to reach 357MN, accounting for one in 10 jobs around the world.

International spending also increased by almost 12%, to $1.87TN and domestic spending grew 5.4% to $5.3TN.

THE DECADE AHEAD

WTTC forecasts that by 2035, Travel & Tourism will inject $16.5TN into the global economy, accounting for 11.5% of global GDP. That’s a decade-long growth rate of 3.5% annually, outpacing the wider economy’s 2.5%.

Jobs are expected to reach one in eight jobs, with more than 460MN and international spending is anticipated to reach $2.9TN, with a CAGR of 3.4%, and domestic spending will grow at a similar rate (3.3%), to reach $7.7TN.

Top 5 Tips: Martyn’s Law Experts’ Golden Advice For The Hospitality And Entertainment Sector

On April 3rd 2025, the much-anticipated Terrorism (Protection of Premises) Bill, commonly called Martyn’s Law, received Royal Assent, making it law in the UK.

But what does this mean for you and the premises you manage? Here, Licensing Solicitors Andy Grimsey and Joe Harvey explain what this new law means to you and the sites you manage.

TOP 5 TIPS: MARTYN’S LAW EXPERTS’ GOLDEN ADVICE FOR CASINOS AND LAND-BASED OPERATORS:

1. Don’t assume your premises aren’t affected! The new Act covers quite a few venue types that may surprise you

2. Make sure your designated Responsible Person has adequate training and is up to date with the latest information and best practice

3. Check which tier you fall into, as well as whether your ad hoc event qualifies

4. Familarise yourself with the Security Industry Authority (SIA)the regulating body for Martyn’s Law

5. Get as ready as you can – you’ll have 18 to 24 months to be fully compliant, but it’s worth noting that the sooner you get your proverbials in a row, the more comfortable your patrons will be FEELING UNSURE OF WHAT YOU NEED TO DO?

Read up on everything you need here, or contact Poppleston Allen for assistance in preparing:

https://www.gov.uk/government/publications/terrorism-protection-ofpremises-bill-2024-factsheets

WHAT IS MARTYN’S LAW?

The Terrorism (Protection of Premises) Act, commonly known as Martyn’s Law after Martyn Hett, one of the 22 victims of the 2017 Manchester Arena bombing, requires those responsible for certain premises and events to consider the terrorist risk and how they would respond to an attack. In addition, certain larger premises and events must also take steps to reduce the vulnerability of premises to terrorist attacks.

WHAT TYPE OF PREMISES ARE AFFECTED?

The Act applies to publicly accessible buildings or land (not private premises or private parts of premises). A building will often have land associated with it, for example a pub with a beer garden, or a hotel with outside grounds used for dining and events. These are included as part of the premises.

The premises or land must fall within one of the Schedule 1 uses. Schedule 1 lists a variety of uses, including:

· the retail sale of goods

· the sale of food and drink for consumption on the premises

· entertainment and leisure activities

· sports grounds

· hotels

· holiday parks

· visitor attractions and so on.

· Outside the hospitality sector uses include healthcare, places of worship, childcare and educational establishments.

So, as you can see, Martyn’s Law covers pretty much every type of hos-

By Andy Grimsey and Joe Harvey, Licensing Solicitors at Poppleston Allen (www.popall.co.uk)

pitality premises imaginable.

WHAT SIZE OF PREMISES ARE INCLUDED?

The ‘capacity’ of each premises matters as there is a tiered approach to obligations This new legislation covers all premises in the UK that expect 200 or more people to be on site at any one time. However, the ‘capacity’ of each premises matters as there is a tiered approach to obligations, as below:

1. Standard Tier: Premises that are reasonably expected to have 200 to 799 individuals on the premises from time to time fall within the standard tier. They would be required to carry out Public Protection Procedures.

2. Enhanced Tier: Premises that are reasonably expected to have 800 individuals or more will fall in the enhanced tier. They would be required to carry out Public Protection Measures.

3. Qualifying Events: Events that are reasonably expected to have 800 or more individuals in attendance at the same time at some point during the event will also be subject to enhanced tier requirements, meaning they would be required to carry out Public Protection Measures. Premises with 199 or fewer people expected on the premises at any one time, or those whose business uses are not listed on Schedule 1, are outside the scope of Martyn’s Law.

However, and this is a very important point, the above Tiers are based on the Government’s current Terrorism Threat Level, which at the time of is Level 3: “Substantial, a threat is likely.”

The Act gives the ability to the Secretary of State to reduce these Tier number thresholds to 100 and 500 respectively.

Another important point for premises that fall into Enhanced Tier and Qualifying Events is that the Public Protection Procedures in the Standard Tier are still required. It is not one or the other.

THIS SUMS UP HOW THE TIERS WORK: HOW TO ASSESS WHETHER YOUR PREMISES ARE IN THE SCOPE OF MARTYN’S LAW?

Any reasonable method of assessing this number can be used, so for example:

· Safe occupancy for fire safety purposes

· Historic attendance data

· Fixed seating and/or standing numbers

· Tickets and pre-registration limit

· Restrictions imposed by a premises licence or other authorisation

· Other means of assessing, for example using records of transactions.

WHAT IS INVOLVED IN THE STANDARD TIER?

Standard tier premises are required to put in place simple procedures to reduce the risk of physical harm to individuals who may be present. These would normally include evacuation, invacuation, lock down and communication procedures.

The Act does not require physical alterations or the purchase of equipment at standard duty premises. However, people working at the premises must be made aware of the procedures so that they can be ready to put them into practice. These procedures will require review.

WHAT IS INVOLVED IN THE ENHANCED TIER?

All of the above Standard Tier requirements, plus operators are required to ensure that public protection measures are put in place to reduce the vulnerability of the premises or Qualifying Event to acts of terrorism. These may be implemented through:

· people (e.g. extra training)

· processes (e.g. a bag search policy) or

· or physical measures (e.g. CCTV).

Measures also include monitoring of the premises, controlling the movement of people in and out of the premises, physical safety and security measures (e.g. safety glass or Hostile Vehicle Mitigation) and understanding the sensitivities of information relating to a premises and who should have access to that information, such as floor plans.

WHO IS RESPONSIBLE

FOR COMPLIANCE?

The person responsible in both tiers is the person (an individual or a corporate entity) who has control of the premises in connection with their relevant Schedule 1 use. In other words, the shop owner is responsible for a shop, or the pub landlord for a pub.

Responsibility under the Act does not lie with the freehold owner if they have no involvement in the running of the premises for its relevant use. Likewise, for qualifying events, the owner of a field where a festival is held once a year would not be the responsible person, rather the festival organiser for the duration of that festival. If another festival is held at the same site later on in the year then that festival organiser would be the responsible person for that later event.

REASONABLY PRACTICABLE

The Act is intended to be proportionate and the concept of “reasonable practicability” runs throughout. Therefore, those responsible for premises and events are allowed to take into account the nature of their activities, operating environment, and available resources when fulfilling their obligations under the legislation.

IMMEDIATE VICINITY

Whilst the immediate vicinity of the premises or event is not a factor in deciding whether the premises or event falls within scope (i.e. within the 200 – 799 tier, or 800 and above), the immediate vicinity must be included in the relevant procedures and/or measures undertaken to reduce the risk of harm from or vulnerability to terrorist attack.

So a large stadium would have to consider Zone Ex (the external zone which lies immediately beyond the outer perimeter of a sports ground), and a pub might have to take into account the pavement immediately outside.

WHO IS THE REGULATOR

The regulator is the Security Industry Authority (SIA).

And the ‘Responsible Person’ for all affected Tiers must notify the Security Institute Authority (SIA) when relevant premises are Standard or Enhanced Tier. It is the same for Qualifying Events.

WHAT PREMISES ARE OUTSIDE SCOPE?

Premises or land which are not used for a Schedule 1 use, or whose reasonable expectation of individuals present could never be more than 199 fall outside the scope of the Act. There are also certain excluded premises, for example the Houses of Parliament.

COMPLIANCE

The regulator can issue compliance notices, and in the case of Enhanced Duty premises and Qualifying Events, restriction notices. These notices can limit the numbers at premises or events, the times a premises or event can take place etc. Both types of notice can be appealed to a tribunal. There are obligations on non-parties, for example freeholders, to co-operate to ensure a premises complies with its requirements under the Act.

PENALTIES

Maximum penalties for Standard Tier premises are £10,000 for a fixed penalty plus £500 per day daily penalty. For Enhanced Tier premises or Qualifying Events these maximums are £18 million or 5% of worldwide turnover, and a £50,000 maximum daily penalty.

LICENSING PLANS

The Act also contains provisions for the exclusion of sensitive information in licensing plans from licensing authorities’ public registers. These provisions would apply to licensing plans from the date the law came into effect but plans already on licensing registers can be subject to applications for their removal or amendment to ensure that no sensitive information that could be of use to terrorists is publicly available.

HOW LONG DO I HAVE TO ORGANISE TRAINING TO BECOME COMPLIANT?

Now Martyn’s Law has Royal Assent it is the law. However, operators are likely to have 18 to 24 months to prepare before the provisions take effect. Sector based guidance is likely to be issued to help operators understand their obligations.

Hospitality Investment Shows Need To Adapt Industrial Strategy

A multi-billion-pound investment in a major new Universal theme park and resort in Bedford has been agreed between Universal, the government and the local council, in a move that represents a major vote of confidence in the UK economy and the future of partnerships between the UK and the US.

The theme park, which is set to be one of the largest and most advanced in Europe, will bring nearly 20,000 jobs during the construction period, with a further 8,000 new jobs across the hospitality and creative industries when it opens in 2031.

Supporting the government’s Plan for Change to create economic growth and opportunities by getting people into well-paid, decent jobs across the creative, technology, tourism and hospitality sectors, Universal has committed to working with local colleges and universities to train the next generation of its hospitality workforce, including through a range of apprenticeships and internships.

As well as generating significant opportunities, the new theme park and resort will bring significant local benefits – with approximately 80% of employees at the theme park expected to come from local areas – and support a stream of ongoing work to unleash the potential of the Oxford-Cambridge corridor through growth, infrastructure revitalisation and further job opportunities.

Universal expects the site to generate nearly £50 billion for the economy by 2055, with 8.5 million visitors expected in its first year – becoming the largest visitor attraction in the UK. This will support the government to deliver its growth mission – creating higher living standards and putting more money in people’s pockets.

Prime Minister Keir Starmer said: “Today we closed the deal on a multi-billion-pound investment that will see Bedford home to one of the biggest entertainment parks in Europe, firmly putting the county on the global stage.”

“This is our Plan for Change in action, combining local and national growth with creating around 28,000 new jobs across sectors such as construction, AI, and tourism.

It is not just about numbers; it’s about securing real opportunities for people in our country. Together, we are building a brighter future for the UK, getting people into work and ensuring our economy remains strong and competitive.”

Kate Nicholls, Chief Executive of UKHospitality, said: “This announcement bringing £50 billion in economic growth and 28,000 jobs shows the power of hospitality and tourism to attract inward investment into the UK at a scale not seen for decades, proving our sector’s resilience to global instability.”

“The world order has dramatically changed in just a few weeks, and the Government’s Industrial Strategy should adapt in a way that recognises that fact.”

“It’s time to adopt a more expansive approach that equally recognises the power of foundational sectors,

like hospitality, to attract investment and drive socially productive growth, job creation and regeneration, equitably across the UK.”

“The UK is already home to the world’s best hospitality, tourism and leisure companies, and they too should be benefitting from Government backing and support, like that afforded to inward investment.”

“Backing hospitality and tourism is an investment in economic stability, at a time when globalised sectors are facing challenges never seen before, and the UK has consistently been Europe’s largest recipient of tourism inward investment.”

“The Government has shown its ability to respond rapidly to shifting global sands and I urge it to show the same flexibility to its Industrial Strategy, for the benefit of the nation.”

Spring Into Loyalty: How Hospitality Brands

Can Cultivate Lasting Guest Relationships

By Geoffrey Ryskamp, Vice President and Executive Advisor of Travel and Hospitality, Medallia

With global outbound trips expected to rise by 13 percent this year, spring presents a golden opportunity for hospitality providers to plant the seeds of customer loyalty by re-engaging guests. With travellers eager to make the most of their trips, the ability to not just meet but exceed expectations from the very first interaction has become paramount for cultivating loyalty in a competitive market.

But contrary to popular belief, loyalty isn’t necessarily built over multiple interactions – one exceptional experience can be enough to turn a first-time guest into a devoted advocate. Indeed, creating exceptional experiences for guests will make loyalty bloom for the hospitality industry this spring.

ONE GREAT EXPERIENCE IS ALL IT TAKES

It’s a common belief in the industry that loyalty needs time to grow. Many hospitality brands assume it takes multiple visits or consistent engagement to create a loyal customer. However, the latest industry research paints a different picture – over half of customers say they’ve felt loyalty towards a brand after just one great experience. Despite this, hospitality providers are largely unaware of the opportunity. Only four percent of brands believe a single interaction can drive loyalty. This disconnect means many businesses may be missing the chance to put down strong roots with first-time guests, underestimating the power of a single positive experience. EXPERIENCE OVER PRICE

Price has long been considered a key factor in customer decision-making, but it’s not the ultimate driver of loyalty. According to the research, 80 percent of consumers prefer superior experiences over lower prices when choosing where to stay, dine or travel.

This insight underscores the need for hospitality brands to prioritise exceptional service, personalisation, and seamless experiences. Guests vividly remember the feeling of their experience.- whether it's the warmth of a hotel welcome where staff, alerted via their guest profile, anticipated their need for an early check-in, or the surprising ease of an airline agent proactively rebooking a flight during disruption, triggered by real-time journey monitoring. These moments powered by understanding the individual, create lasting impressions that influ-

ence whether a guest returns or recommends the brand to others.

BRIDGING THE “LOYALTY GAP”

When asked about customer loyalty, 70 percent of consumers reported feeling some level of brand attachment. Yet, customer experience professionals estimated that only 60 percent of their customers were loyalan 11 percent underestimation.

This gap suggests that businesses are overlooking a garden of their loyal customer base, missing out on opportunities to nurture these relationships. Without recognising these loyal guests, hospitality brands lose potential advocates who could drive referrals, positive reviews and repeat business.

SEIZING THE OPPORTUNITY

To capitalise on customers springing back to hospitality, hospitality brands must rethink their approach to guest engagement.

First, delivering a memorable first impression is crucial. Frontline staff should be trained to exceed guest expectations from the very first interaction, whether that’s a warm greeting at check-in, proactive assistance with travel needs, or personalised recommendations. Small but thoughtful touches – such as remembering a guest’s preferences or surprising them with a complimentary upgrade – can make loyalty blossom.

Additionally, hospitality brands must prioritise experience over discounts when fostering loyalty. While promotions and special offers may attract guests in the short term, long-term brand attachment is built through outstanding service. Investing in convenience, high-quality amenities and personalisation will create a competitive advantage that keeps guests coming back, regardless of price fluctuations.

Finally, closing the loyalty gap requires businesses to actively identify and engage all potentially loyal customers, not just frequent visitors. By leveraging experience platforms that unify guest signals – from surveys and online reviews to social media mentions and even operational data like support interactions – hospitality brands can pinpoint guests demonstrating loyalty signals. This allows for timely, personalised follow-ups, recognition with relevant perks, or invitations to a well-structured loyalty programme, turning passive appreciation into active advocacy.

As hospitality brands step into spring, embracing these insights is key to turning fresh opportunities into fullbloom success. In a competitive industry, sowing the seeds of loyalty today leads to a thriving future. Looking ahead, the advantage will go to those leveraging intelligent insights – anticipating guest needs before they arise and using technology not just to react, but to proactively orchestrate personalised, memorable experiences that define true loyalty.

Historic Family Brewery Buys The Pub Next Door

The 182-year-old Wiltshire family brewery Arkell’s has bought The Old Stocks Inn at Stow-on-the-Wold, a 17th century coaching inn, which happens to be right next door to the Stag at Stow, a pub it has owned for nearly 30 years, which sits in the town’s Market Square.

The Old Stocks Inn, which had a guide sale price of £3M, has 16 individually-designed bedrooms which, when combined with the rooms at its next-door-neighbour, The Stag at Stow, will offer visitors almost 40 rooms. And it’s this which made the purchase so attractive to the 175year-old brewery.

Managing Director, George Arkell, said: “We are a family brewery and are in the fortunate position to be able to seize investment opportunities which pub chains may not be able to do in the current climate. This is a vote of confidence in Stow-on-the-Wold and in the enduring attraction of the Cotswolds to visitors from across the world.”

The new pub will be run by Mark Vance and Zac Weinberg, who have successfully run The Stag at Stow for the past 12 years.

George added: “The inn was previously owned by Jim Cockell and his family, who have done a great job modernising The Old Stocks over the last 11 years. It’s a wonderful property in an exceptional location,

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.

and with Mark and Zac at the helm, we’re confident it will continue to go from strength to strength.”

Arkell’s, which operates from its historic brewery just outside Swindon, currently owns more than 90 pubs and inns across Gloucestershire, Wiltshire, Berkshire and Hampshire and The Old Stocks Inn will now become part of its tenanted estate.

“We have generations of experience in the pub, restaurant and hotel industry and can take the long view,” said George.

“The Cotswolds attracts millions of visitors every year, and many of them are looking for quality food and accommodation which is quintessentially English. They don’t just want a pint – although brewing beer is the core of what we do – they also want good food, comfy rooms and a great atmosphere. We can do that better by combining both hotels to offer a more enjoyable experience, and we’re delighted that the new hotel will be in the capable and experienced hands of Mark and Zac with our support.”

“Stow-on-the-wold is one of the Cotswold’s most vibrant market towns, and has its own fair share of history. It played a role in the English Civil War and was a centre of the region’s wool trade,” he added. “It’s all these elements that persuaded us to make the investment.”

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

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

At the heart of 3R’s offering is

24/7

business owner or a large retailer, 3R’s EPOS solutions and CES

Drinks Gain Ground in Food Delivery –But There’s Untapped Potential Ahead

New insights from Lumina Intelligence Foodservice Delivery Report 2025 reveal that drinks are increasingly becoming part of consumers’ delivery baskets, with 53% of delivery occasions now including a drink, up from 49% in 2023.

Despite this progress, drinks still under-index compared to the wider foodservice market, spotlighting a valuable opportunity for suppliers and operators alike.

The majority of this growth is being led by non-alcoholic drinks, which now appear in 49% of occasions, while alcoholic options remain niche, featuring in just 5% of orders. This points to considerable headroom for both soft and alcoholic drinks to further penetrate the delivery space—particularly as consumers seek full meal experiences at home and delivery platforms continue to evolve their offers. Drink suppliers, aggregators and operators have a critical role to play in expanding this share. Stronger product imagery, platform presence, and exclusive online SKUs—such as limited-edition flavours or meal-specific pairings—can all help to

boost conversion.

Promotional activity, particularly around special occasions and events will also be key in driving frequency and spend. The 2024 UEFA Euro and Olympics both sparked spikes in delivery, signalling how major calendar moments can be leveraged with targeted drinks strategies.

The report also identifies growing demand for personalisation and quality across all categories, creating an open door for premium and craft drink brands to build visibility and value through aggregator platforms. As loyalty schemes grow in influence and “eatertainment” continues to rise, drinks positioned for these moments can gain relevance and cut-through.

Looking ahead, the delivery channel is expected to grow to £15.8bn by 2028, supported by platform innovation, AI integration, and increased use of subscription and upselling models. For drinks brands, especially those looking to diversify routes to market, the time to act is now.

Brakspear Adds Moreton-in-Marsh Pub to Honeycomb Houses

Pub operator Brakspear is adding to its Honeycomb Houses managed division with the purchase of The Redesdale Arms, a thriving pub and accommodation business in Moreton-in-Marsh in the Cotswolds. The acquisition bolsters Honeycomb Houses’ presence in the Cotswolds and takes the total estate up to 11 sites.

The Redesdale Arms is a Grade II listed building on Moreton-inMarsh High Street. The traditional Cotswold stone building dates back to 1661 and retains many original features including oak beams, open fireplaces and other period details.

Brakspear chief executive Tom Davies said: “The Redesdale Arms is a quintessentially Cotswolds pub with rooms and we’re delighted to be bringing it into the Honeycomb Houses estate.

“Adding a pub in Moreton-in-Marsh consolidates our presence

in the area, alongside our existing, successful sites in nearby towns such as Stow-on-the-Wold and Shipston-on-Stour. We already benefit from healthy ‘crossover’ trade between our Cotswolds sites, and this gives us another pub where we can offer our guests the Honeycomb House experience.”

“The Redesdale Arms has built an excellent reputation for dining and accommodation, and we will ensure its essential character remains unchanged, while introducing the Honeycomb Houses ethos of relaxed, attentive service in a ‘home from home’ atmosphere.”

He added: “The expansion of Honeycomb Houses is creating more career opportunities and we currently have vacancies for talented hospitality professionals at all levels to join our teams, with industry-leading pay, benefits and training.”

Growth in Pub and Pizza Occasions Signals Shift in Consumer Habits

Consumer engagement with the UK eating and drinking out market saw a marked upswing in recent weeks, according to the latest insights from Lumina Intelligence’s Lumina Intelligence’s Eating and Drinking Out Panel (EDOP). As warmer temperatures arrived, frequency of visits rose notably, particularly among engaged consumers who increased their out-of-home dining and drinking habits by 8.3%, averaging 1.6 visits per week.

This rise in frequency was not echoed in penetration levels, which saw a marginal decline of 0.3 percentage points in March 2025, with 57.4% of UK adults reporting at least one out-of-home occasion during the period.

The seasonal shift also brought with it changes in channel performance. Pubs and bars gained a larger share of total occasions, with a 1.4 percentage point rise, suggesting that consumers were taking full advantage of the warmer weather to socialise in more relaxed, open-air environments.

Meanwhile, coffee shops experienced a 2.9 percentage point decline in share, indicating a preference shift towards more leisure-focused and spontaneous drinking occasions. Indeed, drink-led visits overall saw the largest uplift, increasing by 0.8 percentage points, as consumers opted for

refreshing beverages in casual pub settings.

This trend was further reflected in food choices, particularly with pizza. A combination of increased pub visits and relaxed group gatherings led to a 1 percentage point rise in pizza’s share of total dishes, highlighting the dish’s popularity during shared, social occasions.

The momentum behind this category has also been reflected in market activity, with top-rated pizza brand Dough Hands recently opening a second location in a London pub.

The launch has already sparked significant consumer interest, with long queues reported as word spreads among food lovers in the capital.

Liv Warren, Senior Insight Executive at Lumina Intelligence, commented: “As spring arrives, we’re seeing clear behavioural shifts that underscore how weather can influence consumer habits. Pubs and bars are proving increasingly popular as social hubs, driving both drink and food occasions, particularly those suited to sharing like pizza. It’s an exciting time for operators who can adapt to these seasonal opportunities and tap into changing consumer mindsets.”

Village Hotel Club Partners With Hospitality Action

To Support The Needs Of Hospitality Workers

Village Hotel Club has announced its partnership with Hospitality Action for 2025.

Founded in 1837, Hospitality Action is a charity that supports the needs of those working in the hospitality sector. It specialises in providing financial assistance and advice to those in extreme poverty or dealing with physical and mental health challenges. Since 2020, it has delivered more than 11,000 counselling sessions, received nearly 40,000 helpline calls, and used more than £5,000,000 in financial grants to support the UK hospitality industry.

Over the next 12 months, Village will support Hospitality Action through a programme of fundraising initiatives that will raise vital funds for UK hospitality professionals facing financial and personal challenges. This will include the launch of ‘BIG People Days’ – dedicated days where Village Hotels’ staff and the wider community connect, compete in fitness activities, or participate in team-building activities to raise money for meaningful local causes – across its 33 hotels.

As one of its key fundraising events for the year, Hospitality Action will host a Summer Cycle challenge on 23 June in Hampshire. In support of this, Village will host a spinathon challenge in each hotel to raise awareness and funds for Hospitality Action. In October, Village will also set up a treadmill across its 33 hotels to raise funds and encourage healthy competition amongst colleagues. All funds from its BIG People Days will be donated to support Hospitality Action’s mission.

Village’s partnership with Hospitality Action builds on its existing charity partnerships with Carefree and Sue Ryder. A core pillar of Village Green, Village’s ESG strategy, is its community programme in which Village

is on a mission to make a positive impact on the communities it operates in.

In 2024, Village donated 2,065 hotel room nights worth over £180,000 to Carefree, a not-for-profit organisation which provides fulltime, unpaid carers with much-needed time to recharge and rest using vacant hotel rooms. Last year, Village also raised £7,100 for Sue Ryder, which supports individuals dealing with bereavement. In partnership with Sue Ryder, Village also hosted ‘Grief Kind Spaces’ in its meeting rooms, offering a designated area for grief support.

Kelli Turner, General Counsel and Director of ESG, Village Hotel Club, said: “At Village, we pride ourselves on being at the heart of the community, and our charity partnerships are an essential part of our Village Green programme, with a commitment to making a positive impact on those who need it most. Hospitality Action supports causes close to our heart, and our partnership will allow us to provide support to both those in the communities we operate in and the sector more widely.”

Mark Lewis, Chief Executive Officer of Hospitality Action, added: “Fundraising for Hospitality Action has never been so important. Hospitality workers across the UK continue to face financial hardship, challenges to their physical and emotional wellbeing, and the risk of homelessness. We receive no government funding and rely on the generosity of the industry to carry out our vital work. Many thanks to Village Hotels for their fantastic support; we’re excited to collaborate this year and look forward to making a positive difference together.”

London Tech Startup LoveBite AI Redefines the Dining Experience with the World’s First AI Video Waiter

A UK-based tech startup, LoveBite AI, is redefining the dining experience with the launch of the world’s first AI Video Waiter into London restaurants, including Atul Kochhar’s Masalchi.

The Video Waiter combines conversational AI with authentic videos of dishes and cocktails, allowing diners to view what’s on offer while speaking naturally to get recommendations and place orders.

It compliments the regular menu, with diners simply scanning a QR code at the table to access tantalising videos of each dish and speak to the knowledgeable AI assistant to have their tastebuds tantalised. The AI’s personality and the look and feel of the visuals are customised to complement the restaurant’s vibe and brand.

LoveBite’s AI Video Waiter brings a human-like touch to digital ordering, allowing diners to:

• Explore beautifully presented videos of dishes and drinks – eliminating the danger of food envy and disappointment

• Order and ask questions naturally in almost any language without having to wave down a waiter

• Receive tailored recommendations, including restaurant-selected signature dishes, high-margin items, with the relevant videos automatically playing

By eliminating language barriers and providing instant access to videos of what’s on offer, the AI Video Waiter delights customers while easing staff workloads—offering a much-needed solution to staffing challenges in the hospitality sector.

Diners who view the dish videos typically spend 5-10% more, as they are seduced to order additional

courses, desserts, and cocktails. The AI can promote high-margin items, helping restaurants drive profitability.

The Video Waiter is effortlessly accessed via a QR code displayed on the menu or through tablets presented with the regular menu —ensuring seamless integration into any dining environment.

“Diners should never have to order blind again, nor should anyone be left hanging when waving to attract the attention of an overly busy waiter,” explains LoveBite Founder and CEO Gareth Hughes.

“Our Video Waiter is a world-first - an AI invention to transform the dining experience everywhere. It allows diners to view authentic videos of each dish while getting recommendations and ordering from a highly knowledgeable, multi-lingual waiter that is always available. For restaurants, this means happy customers, higher spend per customer and lower costs”

LoveBite Video Waiter is operational in several UK restaurants, including Gura Gura, La Doc, and Masalchi by Atul Kochhar in London and will shortly be trialling in UK chains.

LoveBite is so helpful and we’ve seen a massive increase in dessert sales. The customers are really enjoying it and we’ve had such great feedback.” commented Rebecca Cuthbetson, Marketing Manager at Ikigia Ramen in Edinburgh

“Guests are visibly excited when they see videos of the dishes” mentioned Umesh Uthaman, Manager of Masalchi, owned by Michelin star chef Atul Kochhar.

See the advert on page 9 or visit www.lovebiteai.com for further details.

– 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!

Third Of Young People Now Recognise The Indie Beer Campaign

New research has revealed that almost a third (31%) of young beer drinkers surveyed now recognise the Indie Beer campaign, which has set out to promote beer from genuinely independent breweries and help people make an informed choice when purchasing a beer in pubs, bars or retailers.

The YouGov research of over two thousand consumers, commissioned by the Society of Independent Brewers and Associates (SIBA) who are spearheading the “Indie Beer” campaign, found that 18-24 year olds were much more likely (31%) to be aware of the campaign compared to just over 1 in 10 (11%) of beer drinkers nationally.

“What this research clearly shows is that the Indie Beer campaign is resonating with younger consumers, many of whom are drinking less but drinking better – choosing quality beers from local, independent breweries. The campaign is all about ensuring that every person who is trying to support independent beer is actually doing so and making it easier for people to make an informed choice.” Neil Walker, Indie Beer campaign.

A key part of the Indie Beer campaign has been to use social media and pub point of sale to promote a ‘brewery checker’ tool which allows people to quickly lookup any brewery and find out if they are genuinely independent or owned by a Global beer company. The Indie Beer website has seen over 52,000 brewery checker searches since launch and now has over 28,000 active users.

The new YouGov research has been released to mark the start of Indie Beer Week – taking place from the 11th to the 20th April – and being officially launched at the “MaltingsFest” Beer Festival in Newton Abbot, Devon, ahead of events taking place all across the UK.

“The response to the first ever Indie Beer Week has been superb; with special events, beer festivals, tap

takeovers and meet the brewer events happening all across the UK. We’re really proud to be launching at the MaltingsFest in Newton Abbot, one of the longest running independent beer festivals in the UK and a huge supporter of the campaign. Every glass at this year’s festival, which features over three hundred and twenty different independent beers, will carry the Indie Beer mark as a badge of honour.”

There are now over 500 independent breweries across the UK actively signed up in support of the campaign and that number is growing daily as the Indie Beer campaign attempts to shake things up in the beer market and make consumers think about whether what they’re buying is the real deal – or actually owned by a Global beer giant.

The Indie Beer campaign and Indie Beer Week have been launched by the Society of Independent Brewers and Associates (SIBA), a not-for-profit trade association which campaigns for the fair treatment and promotion of independent brewers and supplier businesses in the UK. The campaign is open to all independent UK breweries and is supported by consumer and industry organisations representing the beer and pub sector, including; Campaign for Real Ale (CAMRA), British Institute of Innkeepers (Bii), and the Independent Family Brewers of Britain (IFBB).

All breweries listed as independent on www.indiebeer.uk need to meet the campaign’s widely accepted criteria for an independent brewery – which can be summarised as a brewery with less than 1% market share, U.K. owned, and independent of larger brewing operations.

The UK-wide beer week is being run via the IndieBeer.uk website and social media channels. Any UK brewery, pub or beer venue can apply to have an Indie Beer Week event added free of charge. www.indiebeer.uk

New Chair for Bristol Hoteliers Association

Adam Flint has been named as the new Chair of the Bristol Hoteliers Association (BHA), taking over from Raphael Herzog, who has held the position for six years. Adam, who is General Manager of the DoubleTree by Hilton Bristol City Centre, said he knows he has some big shoes to fill.

He said: “I am confident that, with the support from everyone, we will continue to run a fantastic organisation. My passion for hospitality and the industry continues to be stronger than ever, and this new role enhances this even more.”

Adam studied Hotel & Catering Management at Manchester Metropolitan University, qualifying in 1999 and starting his career as a Graduate Manager with Marriott International, for whom he worked in a variety of roles for more than 18 years.

He then moved to Hilton International, holding cluster GM roles, resulting in his current position at the DoubleTree by Hilton Bristol City Centre.

He has been recognised by the hospitality industry, with the Caterer & Hotelkeeper ‘Acorn Award’ in 2003 and the IHIF European Young Leader Award in 2008.

As the new BHA Chair, Adam said: “Our main focus for 2025 and beyond is to develop our ‘people strategy’, working with industry partners, colleges and learning & development organisations.

“To that end, we will strive to support Bristol as a whole and be the lead in industry for our sector, via our social and charitable network, too.

“This year poses new challenges for all of us, most notably the rising costs within the industry and economy such as wages, National Insurance and the costs of goods.

“The impact on profit margins remains and we must think differently and smarter to overcome these challenges.

“Our ability to work with key leaders within the city and surrounding areas allows us to voice and steer many things to the good of the industry. In terms of the city, changes and developments will continue and it is so important that the BHA remains involved and supportive across the board.”

He added: “I’d like to say a huge thank you to Raphael for holding the fort for more than six years.

“He has reshaped the way the BHA operates and participates within the market to be one of the leading hoteliers organisations within the UK.

“The struggles of lockdown saw the BHA drive forwards and set up many steering groups, such as ‘People’ and ‘Social & Charity’, to name a few. Thank you, Raphael, for all you have done for us and achieved during your time as Chair.”

Raphael said his proudest achievements of his time as BHA Chair was seeing the Night of the Stars awards celebration growing from an event which attracted 250 guests to a glittering gala that draws more than 450.

He is also proud of representing the association and the wider hospitality sector during the Covid pandemic.

He added: “During my tenure, I saw a big difference in the sector in terms of pressure on costs for employers. Mental wellbeing is so much more on the agenda today, as is the need for the hospitality sector to offer a better work-life balance.

“I am confident Adam will ensure the BHA continues to represent our industry well and be a voice in the city; we need to continue to promote our sector to younger people.

“I would like to thank everyone who has supported me during my time as Chair, particularly the Night of the Stars sponsors and all the hoteliers, for giving their time for our fantastic industry.”

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.

BII Calls On Chancellor To Reverse The Harm Being Done To Independently Run Pubs

Steve Alton, CEO of the British Institute of Innkeeping (BII), has today written to the Chancellor following the stark results of their recent survey.

Steve Alton commented:

“With 83% being forced to reduce team shifts and 63% reducing their head counts through recruitment freezes or redundancies, working people stand to see a reduction in the money in their pockets, contrary to Government’s intentions.

“Our members, despite positive trading for many, are having to take drastic action to keep their heads above water. The only one to benefit from these tax rises is the Treasury. Not hardworking team members and certainly not the licensees who despite the incredible pressures they are facing serve their communities with passion and commitment.

“Government needs to understand the dire consequences for our economy, our unemployment rates and our mental health and welfare services if they do not take notice of the reality for pubs across the UK, who collect billions in tax every year, and provide safe, accessible spaces for all to connect and celebrate.”

The letter reads:

The Rt Hon Rachel Reeves MP Chancellor of the Exchequer

SW1A 2HQ

9th April 2025

April tax rises resulting in lost staff hours, jobs, investment and growth in pubs in every community

Dear Chancellor,

I am writing to you urge you to reconsider the additional tax rises that you have now implemented on independent pubs across the UK. Our 13,000 members, independently operating pubs across the UK, were already struggling to be profitable ahead of these tax rises, with the impact of ongoing high energy costs, embedded inflation in food & drink costs, and broader business costs all rising.

The significant tax rises in employment costs and reduced business rate relief has affected the vast majority of independently run pubs, even taking into account the increased NICs allowance from £5,000 to £10,500, forcing them to make tough choices;

• 83% will now be reducing staff hours and shifts

• 63% will be reducing staff numbers, through recruitment freezes or redundancies

• 72% will reduce their spend with suppliers, many of them local

Even before the April tax rises almost 75% of survey respondents were either breaking even, or losing money. These are not big corporates; these are small local businesses run by individuals that are passionate about their role in their community and being a vital local employer.

The drastic actions that our members are now having to take to keep their heads above water are taking their toll. In addition to the implications for their businesses, the effect on pub operators themselves is stark, with 77% of operators saying their mental health is less than good, and over half of those rated their health as poor.

Our members are vital workers within their communities, but their situation is not sustainable with many working beyond reasonable hours as they cannot employ the team they need, the stresses of managing cashflow to try to pay their staff and bills and the uncertainty for them, their families and their vital small businesses.

You recently again recognised pubs to be at the beating heart of their communities.

Without meaningful support from you they will simply not be able to continue to play that role. Essential investment in their modern pub businesses is grinding to a halt with huge impacts to local suppliers, existing pub staff are having their hours cut and jobs are being lost. Your additional taxation is simply

squeezing pubs too far, they are not the broad shoulders on which to recover the nations finances.

However, with fair taxation they can once again be at the heart of growth in the economy. These businesses can grow, with many already hugely diverse in their offer attracting new customers to these essential community hubs. They can grow their teams and provide many a stepping on point in employment with flexible and skilled jobs.

Employment in pubs is key to social mobility with a third of our workforce being under 25 years old in addition to many working parents needing essential part time jobs to fit around their other obligations. We also provide professional development pathways at all levels irrespective of prior academic achievement. We can be at the heart of today’s economy in getting people working.

I am asking you to simply allow pubs to pay fair taxation, with £1 of every £3 spent in pubs going to the Treasury this is just unsustainable.

I am asking for your support in the following areas:

– Reverse and postpone the damaging NICs changes for pubs to support full time and part time jobs

– Reset the Business Rates discount to 75% until meaningful business rate reform is in place

– Accelerate growth through reducing overall taxation for pubs through a lower VAT rate

These changes will halt the decline of growth, investment & employment in pubs and kick start their growth in every community. Sales and employment will grow once again, driving positive receipts for the Treasury. We will also prevent further unnecessary failure of pub businesses across the UK protecting pub workers, supporting local economies in which pubs are foundational, and ensure we can continue to have access to these safe, accessible local hubs which create vital connections in every community.

You have a huge opportunity to save and invest in the great British pub and as always, we stand ready to work with your team to make this happen.

Yours sincerely,

Steve Alton

Chief Executive Officer

British Institute of Innkeeping (BII)

NTIA And Ask For Clive Unite To Launch Pub Pride 2025

Ask for Clive, the renowned equality charity dedicated to fostering inclusion within hospitality venues, has partnered with the Night Time Industries Association (NTIA) to launch Pub Pride 2025, which takes place on Friday 30th May 2025 this year. This national initiative is set to champion diversity and create safer, more welcoming spaces for the LGBTQ+ community across the UK as Pub Pride takes place at the end of May.

Celebrating its fifth year, Pub Pride is an annual event that encourages pubs, bars, and nightclubs to visibly demonstrate their support for LGBTQ+ inclusivity. The partnership between Ask for Clive and the NTIA aims to expand the event’s reach, providing participating venues with the necessary resources, training, and visibility to drive meaningful change within the nightlife sector.

Danny Clare, Co-Founder of Ask for Clive, expressed enthusiasm for the collaboration: “Pub Pride is about bringing communities together to celebrate and embrace diversity. We are

thrilled to be partnering with the NTIA to expand the initiative and reach more venues across the country. This collaboration represents a significant step toward ensuring that the UK’s nightlife is inclusive, welcoming, and safe for everyone.”

Silvana Kill Director of Operations Night Time Industries Association, echoed this sentiment: “The NTIA is committed to championing inclusivity in the nightlife sector. Partnering with Ask for Clive to launch Pub Pride 2024 is a crucial step in fostering positive change and reinforcing the importance of safe spaces for the LGBTQ+ community. We encourage all venues to get involved and show their support for equality and diversity.”

Pub Pride 2024 is set to take place on the weekend of Friday 30th May, with venues across the UK invited to join the movement by hosting celebratory events, displaying Pub Pride branding, and engaging in staff training to enhance LGBTQ+ inclusivity.

Booker Price Locks Over 700 Products To Support Caterers This Spring

50 new products also launch as part of the wholesaler’s Spring Catering Guide Booker continues with its commitment to supporting the food hospitality industry, by price locking over 700 products in its Spring Catering Guide.

With a mix of established favourites and new and seasonal offerings, the 50-page spring guide is designed to help caterers save more, make more, and stay ahead of the competition.

The 700 price-locked products cover all categories from fresh produce, meat, packaged and BWS, with Group exclusive lines to take caterers through Spring and into Summer.

New seasonal options include a Peach Bellini Meringue Roulade, Sidoli Tarte au Citron, Chipotle Shakshuka, and Burrata with Roasted Tomatoesperfect for spring menus. In time for Mother’s Day celebrations, the guide also includes an Afternoon Tea option – featuring mini Victoria sponges, petit fours and macarons at £2.66 per serving – and seasonal lamb offers from Booker’s award-winning Blackgate meat range.

50 new lines include exclusive products in key categories like chicken, bites, desserts, sauces, American sodas, coolers and iced teas. It also covers spirits and premium beverages from Venus Wine & Spirits Merchants –now part of the Booker Group and celebrating 50 years in the industry, Venus’ proposition offers a wider range of choice for caterers.

The guide also highlights other services available from the UK’s largest wholesaler, including free delivery, energy savings*, oil recycling and waste collection – with the latter increasingly important ahead of new food waste legislation changes from 1 April, where businesses must separate recycling and food waste from general waste for collection.

Stuart Hyslop, Catering Managing Director for Booker, said: “Our Spring Catering Guide is packed with innovative products, exclusive lines, and great value price-locked products to give caterers the stability and flexibility they need to stay competitive and thrive. We understand the challenges faced by the food hospitality industry, especially as the seasons change and new opportunities arise, and we remain committed to providing the best solutions to help caterers succeed this season and beyond."

*with Saffron Business Solutions

Trade Bodies Join The Call For UK/EU Mutual Recognition Agreement To Reduce Trade Barriers

The Foodservice Equipment Association (FEA) and the European Federation of Catering Equipment Manufacturers (EFCEM) have joined other business organisations in the UK and the EU to call for a mutual recognition agreement on product conformity assessments in order to reduce barriers to trade.

Conformity assessment is the process of verifying that a product, service, process, or system meets specified requirements, such as standards or regulations.

Since the UK left the European Union there hasn’t been a unified approach to conformity assessment with our European neighbours. This means that commercial kitchen equipment suppliers on both sides are increasingly facing costs to have equipment tested and recognised against UK criteria, and then facing those costs again to have their equipment tested against the European criteria, which is often very similar.

Business organisations from the UK and EU met in February 2025 to discuss practical measures that could be enacted to reduce the technical barriers to UKEU trade. ‘

The importance of ensuring UK-EU trade operates as smoothly as possible has

been highlighted recently with the introduction by Donald Trump of trade tariffs on goods being exported to the United States, which has raised the spectre of costs rising to unsustainable amounts.

This deal could be either delivered alongside other measures focussed on industry, or as a standalone mini deal outside of the EU-UK Trade & Cooperation Agreement.

This effort comes ahead of the EU-UK leader summit scheduled for May 19th, and this statement is part of FEA’s ongoing work with its European peer organisations to ensure that the voices of its members are heard during decisions about legislation that affects them.

“Reducing unnecessary barriers to trade is a huge priority for many FEA members and the foodservice equipment industry as a whole,” says John Cunningham, chief executive of FEA. “We are proud to join this effort to call on the UK and EU to pursue the goal of reaching an agreement on mutual recognition of conformity. It is a fully achievable and practical measure that will help to deepen the trading relationship between the UK and EU member states.”

Top Chefs Raise a Quarter of a Million for Tŷ Hafan Children’s Hospice

Fifteen top chefs raised a quarter of a million pounds last weekend for Tŷ Hafan Children’s Hospice.

The 15 chefs, including Michelin star holders and winners of many other top culinary awards, took part in the biennial fundraising event Chefs’ Night Out on Saturday 29 March and raised £250,000 in the process.

Organised by long-time Tŷ Hafan supporters David Loosemore, Managing Director of Portabella, and Huw Edwards, Head of Auctions and Auctioneer at Seel & Co, Chefs’ Night Out saw some of the best culinary talents in the country come together to cook their signature dishes for members of South Wales’ business community to raise money for children with life-shortening conditions and their families in Wales.

Last weekend’s event took place at Cornerstone, Cardiff and the 15 chefs cooked for 140 appreciative diners, with the event now firm fixture in Tŷ Hafan’s fundraising calendar since it started in 2010.

“Once again, we are absolutely amazed by the huge generosity of our guests and the total of £250,000 is far beyond any of our expectations,” said Huw Edwards, speaking after the event.”

“Special mention though must go to the chefs who give their time, food and wine at absolutely no charge which makes such a difference to the total that we can then pass on to Tŷ Hafan to make the maximum impact for them.”

This year’s sought-after event sold out within days and saw each chef catering for a table of 10. During the evening diners also had the opportunity to bid for the services for some of the chefs to cook for them at their own homes or a private venue of their own choice at a later date.

“I was truly humbled to be a part of such an incredible evening and event,” said Hywel Jones. “Cooking alongside friends both new and old is always great fun especially when raising funds for such an amazing charity.”

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.”

Hywel, of Restaurant Hywel Jones by Lucknam Park, added: “The generosity of the room was staggering and I’m very much looking forward to cooking for my guests in their homes. Diolch!”

Alex and Dan Forbes and their three children Felix, 12, Lottie, 10, and four-year-old Maggie live in the Vale of Glamorgan and are supported by Tŷ Hafan. Felix was born with born with MillerDieker syndrome, which means he cannot walk or talk, is fed through a tube and has daily seizures. The couple shared their story with the chefs and diners on the night.

“Being asked to speak at Chefs’ Night Out and share our story of what it’s like being a Tŷ Hafan family was an honour,” said Alex. “To be able to share the many ways Tŷ Hafan has supported us over the years, hopefully showcases how vitally important not only the work Tŷ Hafan does, but the importance of supporting this amazing charity through fundraising or donations, including by events such as Chefs’ Night Out.

“The whole night was an extraordinary experience. The time the chefs took out themselves to be there and create this spectacular evening was just incredible and we were totally blown away by the money raised, it was just phenomenal. We can’t thank everyone enough for their continued support.”

Rachel Ritter, Head of Fundraising for Tŷ Hafan, said: “Chefs’ Night Out is a fundraising event like no other! It’s always a huge event for Tŷ Hafan and for South Wales and we are so grateful to David, Huw, all the amazing chefs and support teams who cooked for us, our speakers Alex and Dan Forbes, and everyone who has come together to make this incredible event work for us.

“Too many families in Wales are struggling through the fear, exhaustion and uncertainty that comes with caring for a child whose life will be short. When every day could be their child’s last, families should be making memories together instead of facing each one with dread. No family should have to live this journey on their own.

“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

David Hennighan, Hennighan’s Fish & Chips Shops

“This

“Unbelievable!

Research Reveals Pubwatch Schemes Are Key To Tackling Disorder And Creating Safer Drinking Environments

Pubwatch schemes are key to reducing alcohol-related crime and improving the safety of the evening economy, a new independent study commissioned by voluntary organisation National Pubwatch (NPW) has confirmed.

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

Pubwatches are groups of licensees who voluntarily work together, with the support from local partners such as the police, to address crime and anti-social behaviour and create a safer night time economy for staff and customers.

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

The positive impact of Pubwatches was reflective in the views of licensees with an overwhelming majority (90%) saying they were influenced to join a Pubwatch scheme to create a safer environment, while 79% cited the benefits of networking with authorities, such as the police and local authorities.

The research also showed that over 90% of all respondents would recommend to others to join a scheme. While, 86% believe that local schemes encouraged the sharing of good practice, a similar proportion (85%) said that the schemes helped to create better partnerships between the licensed trade and official bodies.

Banning orders, where an individual is collectively banned from premises within a local Pubwatch, was seen as important tool in helping to combat crime and disorder, with over 90% of licensees supporting their use.

The research also highlighted the important role of NPW, the voluntary organisation that supports local Pubwatches, with 92% agreeing that it was important for NPW to provide a voice for the licensed trade on issues regarding crime and violence. And 90% agreed it was important for NPW to provide advice and information to support new and established local Pubwatch schemes.

NPW Chairman Steve Baker OBE said: “These are phenomenal results showing the real impact of local Pubwatches in fighting crime and disorder and providing safe drinking environments in the evening economy.

“We would like to thank JD Wetherspoon and Diageo for their support in conducting this research, which is so crucial in showing the real impact that Pubwatches are continuing to have across the country.”

He added: “NPW will continue to support Pubwatch schemes across the country and lobby on their behalf. It has been extremely valuable to find out the real positive impact that NPW as a voluntary organisation is having in helping to support the schemes.”

Wetherspoon’s Legal Director, Nigel Connor, said: “Wetherspoon has been a supporter of Pubwatch for many years, and our pubs are members of 532 local schemes throughout the country.

“In our experience, in towns and cities where there have been problems of anti-social behaviour, the setting up of a Pubwatch has improved safety and security not only in licensed premises but also in these areas more generally and has helped the police to bring crime down.”

He added: “We are pleased that the evaluation report by Leeds Beckett University, which Wetherspoon along with Diageo helped support, shows that this is the case. We hope it will see the setting up of more schemes going forward.”

Catharina von Franck, Commercial Director – On Trade at Diageo GB, said: “The pub is an iconic symbol of British culture. Up and down the country they are at the heart of our communities, playing a central role in how we celebrate and connect.

“Our industry has a collective responsibility to ensure that everyone can celebrate safely. I’m very proud that Diageo has been able to support NPW in this important research, and in doing so play a small role in supporting an organisation that strives to create safer drinking environments for all.”

NPW commissioned academics from Leeds Beckett University to conduct the rigorous study called The Evaluation 2025: National Pubwatch and Local Pubwatch Schemes.

The views of just under 300 licensees, staff, representatives from local authorities and police, as well as members of other organisations that collaborate with Pubwatches were taken by an online survey and qualitative in-depth interviews, conducted independently by Leeds Beckett University.

To read the full report: https://nationalpubwatch.org.uk/wp-content/uploads/2025/02/NPW-Final-Report-PDF-20-02-25.pdf

Brakspear Expands Honeycomb Houses With Acquisition Of Cirencester Hotel

Pub operator Brakspear is expanding its Honeycomb Houses managed division with the acquisition of The Kings Head in Cirencester, a large town centre hotel, restaurant and functions venue. The purchase follows hot on the heels of the recent acquisition of The Redesdale Arms in Moreton-in-Marsh and takes the total estate up to 12 sites.

Originally a 14th century coaching inn, The Kings Head is an imposing, three-storey building in the town’s Market Square and is listed as a site of special architectural and historical interest. Original features including oak beams and open fireplaces have been retained throughout, blended with contemporary design.

The Kings Head comprises 66 bedrooms, a restaurant and several events spaces. It has an established, sizeable weddings and events business, offering ceremonies for up to 150 guests in its Assembly Room, or for 80 people on its roof terrace. The building also provides other spaces for celebrations and functions of all sizes, including charming, paneled rooms and two beautiful vaulted cellars. Brakspear chief executive Tom Davies said: “The Kings Head is a multi-faceted business that strengthens our offer in the Cotswolds, particularly for weddings and functions. With 66 bedrooms, it also becomes our

biggest site with accommodation.

“We have built a successful weddings and events business at The Frogmill near Cheltenham and with the addition of The Kings Head, alongside our existing site The Egypt Mill near Stroud, Honeycomb Houses now has a strong proposition for guests wanting to wed or celebrate in the Cotswolds.

“It’s not just about functions though; The Kings Head is a popular destination for weekend breaks, and for drinking and dining in central Cirencester. We’re excited to be bringing this exceptional business into the Honeycomb Houses family, and looking forward to welcoming guests with our trademark relaxed, attentive service in a ‘home from home’ atmosphere.”

The site will close for five days to allow the introduction of the Honeycomb Houses summer menu, and for training of the existing pub teams. Honeycomb Houses team members receive access to a range of benefits including the Chef’s Academy, Talent Hive, apprenticeships and monthly reward and recognition.

The Kings Head was purchased from administrators.

Turn a Cocktail into a Concert with TheMusicLicence

As the hospitality industry gears up for another bustling summer, businesses may be looking for new and innovative ways to attract new customers and excite the old. Whether you’re a laid-back bar, lively pub or local beer garden, music can play a crucial role in setting the tone, influencing customer behaviour and ultimately, boosting revenue. Music is a powerful tool, so if you’re looking to enhance your customers experience this summer, why not include background music for ambience and offer live entertainment as an easy and effective way of boosting your business.

In a competitive market, it’s important to stand out, and a venue that offers live music, or curated background music can help create an inviting atmosphere that draws people in. Live performances in particular can create a community feel and encourage patrons to become repeat customers, as well as passersby come in to check out what’s happening. By hosting a live band covering popular songs, or an acoustic singer promoting their new album, you can transform an ordinary beer garden or indoor space into a summer hotspot. Background music can play a powerful role in influencing customer behaviour. For example, lively beats in bars and pubs can create an energetic vibe that could enhance your customers experience. And by having well thought out playlists and live entertainment in your venue, you can help your customers feel relaxed which may encourage them to want to stay longer, order more and return for future visits. So, turn a cocktail into a concert this summer, with TheMusicLicence.

If you use, play or perform music in your business or organisation, the chances are you need a music licence.

Get TheMusicLicence

Britain’s Brewing Heritage At Risk From Climate Change Report Reveals

The future of Britain’s traditional supply of brewing ingredients, from both home and abroad, is at risk of being severely diminished by climate change unless brewers, farmers and the Government work together, the BBPA and the Zero Carbon Forum have warned.

Their call for urgent collaboration to protect domestic production of British barley and hops from climate change is outlined in a new report commissioned by BBPA and Zero Carbon Forum and authored by specialist sustainability consultancy, 3Keel.

It warns Britain’s unique brewing heritage is at risk as changes in our climate will put supplies of homegrown ingredients under stress, potentially increasing brewers’ reliance on imported crops.

AMONG THE REPORT’S KEY FINDINGS ARE:

• Wetter autumns and drier, hotter summers are putting UK and international malting barley and hop cultivation at increasing risk of diminishing yield and quality for both crops.

• Adaption measures are required, including switching to climate-resistant crop varieties, plus using irrigation and regenerative farming techniques.

• Government support is required to help fund climate-adaption measures

• The British brewing sector and stakeholders across the supply chain must take collective action to build resilience

The ‘UK Brewing Sector Risk and Resilience’ report, highlights the potential impact of domestic and global supply disruption and shortages as a result of the changing climate, which could lead to price volatility.

In the future, crops may be prioritised for food rather than brewing, which would risk livelihoods across the supply chain.

Traditional British hop varieties, which are vital to the cask beer industry, could be at risk if – as the report projects – flooding increases and spring & summers become hotter.

The bodies are urging collaboration across the sector and supply chain to mitigate the risks to barley and hop production and protect both the heritage of British beer – but also the economic contributions and jobs the industry provides.

Latest figures show the British beer and pub industry contributes more than £34billion to the economy and supports more than a million jobs.

Emma McClarkin, CEO of the BBPA, said: “This important research couldn’t sound the alarm any clearer; we

now know the risks climate change poses to our sector.

“More importantly, this should be heeded as a rallying cry that we all need to pull together and collaborate so we can protect our unique heritage and homegrown crops.

“For centuries, Britain has relied on its barley and hops to make delicious beer, and we must act to preserve and protect this proud tradition, by everyone in the supply chain meaningfully working together.”

The BBPA and ZCF said collaborative effort is needed requiring action by brewers, farmers, as well as support from the Government, including:

Recognition of the longer-term impacts of climate change on British farming as part of domestic and trade policy development

Funding to support research and adoption of adaptation measures to mitigate climate risks

A positive regulatory landscape for both farmers and brewers

Bob Gordon, director of the Zero Carbon Forum, said: “If we are to ensure our brewing industry is resilientenough to cope with drier summers and wetter winters, proactive steps are required.

“These steps must be taken together. Challenges on this scale require strong collaboration.

“The Zero Carbon Forum, with the support of UK brewers and pubcos, is looking forward to working with the sector to turn this report’s recommendations into action.”

The Maltsters Association of Great Britain said: “The UK malting industry, represented by the Maltsters’ Association of Great Britain (MAGB), has a long history of supplying fine malts for beer brewing. British maltsters provide malt to 14 of the largest 20 brewers in the world, as well as supplying the smallest microbreweries. MAGB members source their barley almost exclusively from British growers due to the excellent quality and (at present) reliable supply. The risk from climate change in disrupting this situation is real and all measures to mitigate this are supported; we welcome the report commissioned by the BPPA.”

The British Hop Association said: “Charles Faram Farms and other grower members of the British Hop Association are very grateful to 3Keel and the BBPA for this excellent report. It highlights the difficulties growers are facing worldwide, not just today but also how things will develop in the coming years. It highlights some important ways forward for breweries and growers and perhaps most importantly shows how important the UK could become in hop production moving forward.”

The report can be downloaded here - https://mailchi.mp/zerocarbonforum.com/brewing-climate-risk-paper

Heineken ® to Boost Bar Incomes by Turning Them Into Film Sets

HEINEKEN is strengthening its commitment to the bar industry with the launch of ‘Starring Bars’ – a new initiative as part of its wider ‘Back the Bars’ platform.

The programme will prioritise bars that serve Heineken® beer as filming locations, redirecting commercial production budgets into these businesses. To anchor this effort, Heineken® will be creating a global catalogue of these bars as film-ready locations

As part of the project, Heineken® is also inviting movie directors, location scouts and other film industry professionals to consider these bars first when looking for a set. By highlighting these character-rich spaces, the initiative could put bars at the heart of Hollywood storytelling – as authentic settings, while ensuring the bars benefit financially from being featured in film and television productions.

Shepherd Neame’s

To bring the ‘Starring Bars’ initiative to life, Heineken® is rolling out a dynamic visual campaign that puts bar owners in the spotlight and tells the stories of the people behind these venues. Heineken® is also sending moving billboards on a tour of major entertainment hubs to call on filmmakers to explore the catalogue and consider bars as prime shoot locations, with playful messages like ‘Hey Director, these bars can handle a drama.

Nabil Nasser, Global Head of Heineken® Brand says, “Bars are more than just places to grab a drink; they are community hubs and cultural landmarks. With ‘Starring Bars,’ we’re spotlighting these venues and helping open new commercial opportunities to support them. This initiative is about backing the bar industry in a meaningful way, and we’re inviting the entertainment world to be a part of that.”

Chief Executive Jonathan Neame Appointed as High Sheriff of Kent

Guests and dignitaries including the

The ceremony was conducted by Reverend Simon Rowlands and the Bishop of Dover The Rt Revd Rose Hudson-Wilkin, and the Declaration was led by the Resident Judge His Honour Judge Julian Smith and the President of the Supreme Court The Rt Honourable Lord Reed. It was followed by a reception in The Old Brewery Store events venue at the Faversham Brewery.

The Office of High Sheriff is a non-political Royal appointment for each county in England, Wales and Northern Ireland. High Sheriffs represent the

Sovereign within their county in respect of matters relating to the judiciary and maintenance of law and order.

Most practical tasks are delegated to the legal courts and the Chief Constable of Police, but formal responsibilities include ensuring the wellbeing of High Court Judges on circuit, being present at Royal visits, acting as returning officer for parliamentary elections, proclaiming the accession of a new Sovereign and attending various ceremonial functions. High Sheriffs serve for a year, and receive no renumeration for their work.

Jonathan Neame said: “It is an incredible honour to be appointed High Sheriff of Kent. I am proud to take on this role and look forward to serving the people of Kent during the coming year.”

At the end of the Declaration Ceremony, candles were lit by representatives from Kent Volunteer Police Cadets and HMPPS Community Payback Team, along with Victim Support and Porchlight, the two Kent charities which Jonathan Neame has chosen to support during his year in office.

Jonathan Neame, Chief Executive of independent family brewer and pub company Shepherd Neame, has been officially appointed as High Sheriff of Kent.

outgoing High Sheriff of Kent, Dr Gill Fargher, attended the Declaration Ceremony at St Mary of Charity Parish Church in Faversham.

Airbnb Transforms Pub Spare Rooms Giving Vital Boost To Hospitality Sector

Airbnb has revealed the results of major renovations to disused rooms above three independent, rural pubs in Dorset, Hampshire and Derbyshire – transforming the spaces into cosy, idyllic British holiday retreats. Almost a quarter of Airbnb guests want to explore more of the UK, and new guest rooms will allow these classic pubs to now welcome staycation goers, diversifying their income streams as well as boosting the local economy and community.

With a 6.7% increase in pub closures, particularly in the South West and East Midlands where 37 pubs shut down last year, the partnership between Airbnb and CAMRA to refurbish and list out rooms in these pubs is extremely timely. The three pubs now join the cohort of over 350 British watering holes already listed on Airbnb that are helping towns and businesses benefit from more overnight guests.

As demand for rustic stays continues to grow in the UK, with new Airbnb data revealing over half of bookings (52%) are for rural areas, the refurbished rooms will help people discover more beautiful yet lessexplored towns and villages across England.

After a close fought contest between pubs up and down the country, Airbnb can now reveal the makeover results of the three unique winners:

THE THOMAS TRIPP – CHRISTCHURCH, DORSET

The storied Thomas Tripp is a pub renowned for its local legacy, which friends and co-owners Dave and Jason love to lean into – even featuring portraits of regulars dressed as seafaring smugglers around the bar. The pair put an added emphasis on community action, working with several local charities and community projects in the area including the Dorset Children’s Foundation. Thinking about what’s next for the pub, they saw the opportunity to turn their empty kitchen unit upstairs into a new offering for overnight guests, encouraging more travellers to explore local attractions such as Southbourne Beach.

The loft has now been transformed into a moody yet refined private space with the addition of a cosy cove for guests to catch some slum-

ber, a unique sanctuary in the heart of Christchurch. This getaway lets guests dive into the South Coast’s sea heritage, perfect for relaxing after paddleboarding on the River Stour or taking a vintage ferry to Mudeford Beach huts.

“Like many pubs across the country, the Tripp is an integral pillar of the local community, and has been for generations. Whilst the entire industry is feeling the pinch, independents like ourselves have been particularly vulnerable, so Airbnb’s investment into the pub is truly life changing. Not only do we hope to keep this a place that is special to locals, but now we want to help more unlikely tourists discover the hidden gem that is Christchurch.” – Dave Burns & Jason Giddings, Owners of The Thomas Tripp

THE TOWNHOUSE – LYMINGTON, HAMPSHIRE

Since taking over the Townhouse over two years ago, owner Dave has ensured their suntrap courtyard and live music events are at the centre of Lymington’s hospitality scene. Faced with a slightly run down space upstairs, Dave saw the potential of this makeover to help him channel his experience in hospitality and his love of the New Forest region into providing a perfect experience for overnight guests.

The two upstairs rooms have been transformed into contemporary guest suites, mirroring the pub’s exposed brickwork and bright airy tones. Whether guests want to bike and sail or take scenic walks amongst the thousands of gentle, free roaming horses scattered across the New Forest, the rooms at the Townhouse are the perfect retreat from the lively activities in this stunning harbour town.

“I’ve worked in the hospitality industry for over two decades and economically speaking, this January has been the toughest I’ve faced. Pubs need help, we need people to choose local and independent, so as a result of Airbnb’s generous investment and expert mentoring, we really hope that people will do just that at The Townhouse.

My son is only 8 but he wants nothing more than to manage a pub when he’s older and I can’t wait to show him the ropes as we enter

what is set to be a busy Spring thanks to this incredible renovation.” –Dave King, Owner of The Townhouse

THE SWAN INN – MILTON, DERBYSHIRE

Since taking the reins in 2021 Olly, the landlord of The White Swan in Milton, has transformed the traditional village pub into a welcoming haven for visitors across Derbyshire – from the Milton regulars to the muddy-booted hikers. The newly renovated guest room is richly adorned with traditional Balmoral tartan and a striking green colour washed ceiling. Olly’s vision is that these rooms will help him open the doors to the Swan even wider, inviting guests from around the globe to experience the warmth and charm of Derbyshire.

Situated near the Anchor Caves and Foremark Reservoir, The Swan is perfectly placed for guests to explore the captivating natural beauty of the surrounding countryside. This welcoming inn not only stands as a testament to Derbyshire’s tradition and natural beauty but also fosters a sense of discovery and connection among visitors from all walks of life.

“I got the keys to the Swan Inn at 12pm on Friday the 13th, and opened for business at 4pm the very same day – from the outset, it has been full steam ahead! Unfortunately, like many others, our pub has faced challenges in the current economic climate. Despite our passion for welcoming everyone to this little slice of countryside heaven, we had to make the tough decision to close the pub one day a week to manage costs. With Airbnb’s incredible renovation, we hope that we’ll be able to scrap this and welcome guests from far and wide, no matter the day.” –Oliver Way, Owner of The Swan Inn

Luke Impett, Airbnb UK Partnerships & External Affairs Lead commented: “Pubs are the beating heart of any community and play a vital role in sustaining local economies. We’re proud to support the industry by breathing new life into these three unique, independent pubs that are so loved by their communities, helping them to welcome more guests and ultimately put more cash behind the bar. We know that travellers want to explore more of the UK’s rural gems and unique stays like these on Airbnb provide the perfect base for an authentic experience of the British countryside.”

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

WHY IT MATTERS TO BARS AND HOTELS Consumers

Taste Test Like a Pro: 5 Simple Ways to Assess Wine Quality

By Wine consultant Sylvia Ba who is a vinicultural expert with the "VinoVoss AI Sommelier" smartphone app and web-based semantic wine search and recommendation system developed by BetterAI.

1. FAULTS AND SPOILAGE

What is a good wine? This question may seem simple, yet it's surprisingly difficult to answer. For many, a good wine is simply one they enjoy drinking.

There's some truth to this—after all, wine appreciation is often subjective. However, like any other product, assessing wine quality goes beyond personal preference and involves objective criteria.

Beyond the complex tasting notes filled with references to exotic fruits you've never seen or the niche terminology like "forest floor" that sommeliers often use, there are a few straightforward ways to determine if a wine is of good quality.

First and foremost, a good wine should be free from noticeable faults and spoilage. Faults in wine can occur during the winemaking process or as a result of improper storage conditions, leading to unpleasant and offputting characteristics. Additionally, spoilage can occur when a wine is past its drinking window, resulting in faded flavors and a lack of vibrancy.

Common wine faults to watch out for:

Cork taint (TCA), which presents as a musty, wet cardboard aroma that dulls the fruit flavors and makes the wine taste flat.

Oxidation, caused by excessive exposure to air, can lead to sherry-like aromas, a brownish color, and a lifeless taste.

Reduction, on the other hand, can create unpleasant sulfurous aromas such as rotten eggs or burnt rubber, usually from a lack of oxygen exposure during winemaking.

Volatile acidity (VA) results in a sharp, vinegar or nail polish-like smell due to excess acetic acid. Brettanomyces (Brett), a yeast that can produce barnyard, sweaty saddle, or band-aid aromas, can add complexity in small amounts but become overpowering if excessive.

If your wine exhibits any of these flaws in an overwhelming way, it may be spoiled and not enjoyable to drink.

2. BALANCE

A truly good wine is enjoyable to drink, even if you don't have any wine knowledge. Balance is key and arguably the most important aspect of wine quality. This means that the wine's acidity, sweetness, tannins, alcohol, fruitiness, and body should all be in harmony.

Ripe fruit flavors should be balanced by acidity; otherwise, the wine may taste flabby or overly sweet. Tannins should provide structure without overwhelming the palate with bitterness.

Alcohol should feel integrated, enhancing the wine's body rather than making it feel hot or harsh. When no single element dominates and everything works together seamlessly, the wine is well-balanced.

Interestingly, some perceived “faults,” such as a touch of Brettanomyces or oxidation, can add character if they are present in moderation and contribute to the overall harmony of the wine. For example, the signature animal notes of Châteauneuf-du-Pape can be appealing when balanced with fruit and oak.

3. EXPRESSIVENESS AND TYPICITY

Great wines should reflect their grape variety and origin, known as typicity. Each grape variety and wine region has distinct characteristics that should be apparent in the wine.

A Sauvignon Blanc should have crisp acidity with herbaceous and tropical fruit notes, while a Pinot

should express delicate red fruit flavors with earthy undertones.

Winemaking techniques can influence the final profile, but a well-made wine should always retain the essence of its grape and terroir. When a wine expresses the typical characteristics of its variety and origin, it provides a sense of authenticity and identity.

4. INTENSITY AND LENGTH

Does the wine have a noticeable presence on the palate? Does your wine linger on your palate and make you want to take another sip? Intensity and length are crucial indicators of wine quality.

A good wine should have aromatic and flavor intensity that is clear and well-defined, not muted or faint. The flavors should linger pleasantly after swallowing, leaving a lasting impression rather than disappearing instantly. Even subtle wines should have enough presence to make them interesting. If your wine's flavors fade too quickly or taste diluted, it may lack quality.

5. COMPLEXITY

While simplicity can be enjoyable, truly exceptional wines often have layers of flavors and aromas that evolve over time. Complexity refers to the presence of multiple sensory elements that unfold as you sip.

Wine complexity is often described in three categories: primary aromas, which include fruity, floral, or spicy characteristics that come directly from the grape; secondary aromas, derived from winemaking processes such as oak aging (vanilla, tobacco), malolactic fermentation (buttery notes), or lees aging (brioche, nuttiness); and tertiary aromas, developed with bottle age, such as leather, mushroom, or dried fruit.

If a wine offers a dynamic experience with evolving aromas and flavors, it's a strong indicator of quality and aging potential.

As the saying goes, life is too short to drink bad wine. The good news is that great wine doesn't have to be the most expensive bottle on the shelf. By using these five simple steps you can confidently judge whether your wine is truly good.

If your wine ticks all the boxes, congratulations—you have a quality bottle in hand. Enjoy every sip!

Compliance at Your Fingertips with PREPsafe

PREPsafe Food Labels (est 2004) manufacturers and distributes innovative food label equipment and consumables for the restaurant and food industry.

The PREPPY App and the PREPsafe Bluetooth printer system is a fully programmable user-friendly App interface that calculates use-by dates for prepared food items, then prints food-grade HACCP approved removable or Dissolvable labels to affix to the storage containers. Staff training is minimal as the operator only needs to input a few keystrokes into “Preppy App” to produce neat, clear and accurate labels in seconds and best of all its FREE to use.

PREPsafe Printed Labels contain all the vital information about the prepared product. This includes the Employee name, Product, Date and Time prepared along with the Use-By Date and Time.

“Preppy” will also print defrost labels and recalculate Use-By dates depending on the time the product has been defrosting.

Administration of your PREPPY® App database is done through our Cloud-based website. Adding and editing items, categories, and store logins is a breeze and your updates will be pushed to all restaurants in the field in seconds. This is truly a system that can be customised to suit any restaurant. In 2022 there are over 7500 systems operating in restaurants worldwide, including the USA, Australia, New Zealand, Singapore, Dubai, and many other countries along with local distributors on the ground ready to assist. Our customers include restaurant owners from brands like SUBWAY, DOMINO’S, ARBY’s, CARL’s

• Price and barcode labels

• Received

• Allergy info

JNR, PIZZA HUT, DOME COFFEE, THE COFFEE CLUB and many more facilities like Hospitals, Airports, Hotels, mining sites, and Child Care centers.

PREPsafe has proven that our systems and their simplicity are world-class and look forward to being your choice in food safety date coding.

OTHER FEATURES OF PREPPY APP

PREPsafe’s Preppy App allows for customizable label printing. In the ‘Custom Labels’ section, you can upload and print your brand’s personalized labels, including:

• Nutrition

• Consumption

• Customer pickup

• And many more... New customers can also benefit from a free one-on-one screen share tutorial to maximize the app’s functionality.

www.prepsafe.com

uksales@prepsafe.com +44 (0)20 3960 8787 Mobile:

Noir

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

Avoid Losses, Increase Profits and Build Relationships

Offering your customers the best possible customer service is key to building trust and relationships. It will also increase profits, encourage repeat visits, and offer positive peer recommendations.

The good news is that CardsSafe can help. The system wirelessly and securely holds customers' bank cards while they run a tab. As a result, staff can spend more time with customers, upsell and build valuable relationships. Customers will also feel more relaxed knowing that their cards are safe. As a result, the technology not only protects against credit card fraud but also eliminates dine and dash and allows for checking the validity of bank cards.

The CardsSafe system has revolutionised how hospitality businesses manage their customers' payment obligations. The wireless technology can be safely tucked away behind the bar, POS or service station. The units are easily installed, and the system does not capture data, so it never breaches GDPR.

CardsSafe helps pubs, bars, restaurants, golf clubs, and sports centres avoid losses

From Young's

told us, “CardsSafe has been a welcome addition to the London Golf

We utilise the system in our Golf Shop and Spike Bar and on-course with our Drinks Buggy. With CardsSafe, we can safely store customers’ cards while they enjoy their round of golf.”

CardsSafe is affordable, too. Each unit contains ten card drawers that can be hired for just £9.95* per month. In addition, each unit hire comes with customer service troubleshooting and free replacement keys. Additional units can be added at any time. For more information, please visit www.cardssafe.com Or contact the sales team on 0845 500 1040 *Plus, a sign-up fee of £39.95 (plus VAT) for new customers

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

They

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 integrated 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.

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

www.lrspagers.co.uk

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

#$+;3&1#?%"&+,#3*0+(#1+"%13"(+1#+)(+ %&1)7*'&-?%(1+1-)1+&%"5%0+1-%?+,'1-+ 3(;*%)(+0'&-,)"%+=

%)&'%"6+&)5'(.+1'?%+)(0+%$$#"1@

#$+3&%"&+7%*'%5%+>3)(13?+,#"/&+'(+1-%+&-#"1%&1+ #$+;4;*%&6+&)5'(.+,)1%"+)(0+1'?%@

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

Independent Kitchen Extract Auditing Service

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.

and more

that

are

are

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

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

Design and Refit

Elevate Your Venue with

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.