CLH News #262 April/May 2025

Orders” on Red Tape...

Government Vows to Back British Night Out

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WELCOME TO THE APRIL/MAY ISSUE OF CLH NEWS

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Now, to some rare—but welcome—good news.

The government has announced a new initiative aimed at slashing red tape for pubs and hospitality businesses, a move they say will ease the regulatory burden that has long been choking the sector. While it is, at present, only a pilot scheme in London, I strongly suspect that, if successful, we’ll see it rolled out nationwide.

According to the government, this package of reforms is designed to unlock the full potential of the UK hospitality sector—an industry that employs over three million people and contributes around £62 billion to the British economy.

Could it be that the sector is finally getting the recognition it so richly deserves?

It’s about time. For too long, hospitality has been treated as a convenient cash cow by successive governments—taxed to the hilt, with little regard for the pressure it places on businesses already navigating tight margins.

Let’s not forget: The UK has the second-highest beer duty in the EU, the third-highest wine duty. And when it comes to spirits? We’re among the very top for excise duty, with rates double that of France and four times higher than the US.

Meanwhile, many EU countries have cut VAT for hospitality, recognising its economic and social value.

So yes, these proposals are welcome. But forgive my cynicism—the timing does raise an eyebrow.

This April also saw a wave of new financial pressures on the sector: Increases in National Insurance, a reduction in the NI threshold, a hike in the national minimum wage, and a cut in business rate support.

If the government truly wants to support hospitality, it must cast off the real shackles—crippling taxation and disproportionately high duties that continue to stifle the industry’s growth and potential.

I can always be contacted at edit@catererlicensee.com

EDITOR Peter Adams

The Caterer, Licensee & Hotelier News Group is published by RBC Publishing Ltd, 3 Carlton Mount, 2 Cranborne Road, Bournemouth, Dorset BH2 5BR. Contributions are welcome for consideration, however, no responsibility will be accepted for loss or damage. Views expressed within this publication are not necessarily those of the publisher or the editorial team.

“Last Orders” on Red Tape

(CONTINUED FROM FRONT COVER)

BARRIERS TO GROWTH

Businesses have long indicated that the current licensing system lacks proportionality, consistency, and transparency - creating barriers to growth and investment for business.

Blockers to growth include businesses being banned from extending licensing hours for late night drinking and anti-competitive blockages from other businesses.

Chancellor of the Exchequer, Rachel Reeves, said: “British businesses are the lifeblood of our communities. We want them to Our Plan for Change will make sure they have the conditions to grow – not be tied down by unnecessarily burdensome red tape.”

“We’ve heard industry concerns and we’re partnering with businesses to understand what changes need to be made, because a thriving nighttime economy is good for local economies, good for growth, and good for getting more money in people’s pockets.”

HEART” OF CULTURAL LIFE

“BEATING

Deputy Prime Minister, Angela Rayner, said: “We promised to clear the way to economic growth in our Plan for Change and that’s exactly what we’re doing. We’re already reforming planning to back the builders, not the blockers. Now we want to do the same for the nighttime economy which has been neglected for so long.”

“Our pubs, restaurants, and live music venues are the beating heart of our cultural life, so it is vital they are given every chance to survive and thrive.”

“That’s why it’s time to give the Mayor of London new powers to back the capital’s pubs and clubs, as part of our plan to give mayors the tools they need to drive growth. Too often, we have seen the complaints of a vocal minority of objectors promoted over the need for our country to grow - we are determined to change this.”

WORKING GROUP

A new working group which includes Nick Mackenzie, CEO of Greene King and Chair of the British Beer and Pub Association, Kate Nicholls, National Chair of the Institute of Licensing CEO of UKHospitality, Michael Kill, CEO of Night Time Industries Association, and the police will work with the government to rapidly explore and evaluate better licensing options for businesses right across the UK.

The group aims to transform the licensing system to one that better supports business growth and confidence, creating a better hospitality experience for Britons and visitors, whilst ensuring public safety and community interests remain adequately protected.

It will report back in six weeks with solutions informing the govern-

ment’s work to kickstart economic growth as part of the Plan for Change.

UNLOCK POTENTIAL

Kate Nicholls, Chief Executive of UKHospitality and Chair of the Institute of Licensing, said:

“Cutting red tape and improving hospitality’s competitiveness is muchneeded to unlock our sector’s potential to drive socially productive growth and create jobs.

“A new and improved licensing system that is fit for the 21st century will be a huge boost to the nation’s pubs, bars, restaurants and hotels, and I’m delighted that this expert group will be leading the review and finding solutions that can unlock the high street’s potential.

“It’s also very encouraging that the Government is delivering on recommendations from the London Night Time Commission to give more powers to the Mayor to review blocked licensing applications. This is an approach that can be rolled out across the country.

“We have long-maintained that there are aspects of the licensing system that are too restrictive and aren’t flexible enough to adapt to an ever-changing sector.

“Too often, we hear from businesses that are encountering barriers to growth at a local authority level. Not only do structural elements of the system need to change, but so do approaches to licensing in particularly restrictive areas.

“As our Social Productivity Index shows, foundational sectors like hospitality have the ability to deliver both economically and socially productive growth, equitably across the country.

“That’s not the case for many of the sectors prioritised by the Industrial Strategy, and I hope this work opens the Government’s eyes as to why its strategy should be broadened to include hospitality.”

REDUCING RED TAPE

Nick Mackenzie, CEO of Greene King, Chair of the British Beer and Pub Association and Co-Chair of the Licensing Taskforce, said: “Licensing regulations provide a clear example of how well-intentioned legislation can inhibit economic growth, with excessive restrictions often limiting premises’ ability to respond to changing circumstances and customer demand.”

“I am looking forward to working with the hospitality minister as we speak to stakeholders from within the industry and beyond to understand current frustrations and limitations.”

“I hope that we can address existing concerns and create a licensing system that reduces unnecessary red tape, accelerates the licensing process and unlocks opportunities for premises to drive economic growth across the UK.”

OUTDATED LEGISLATION

Michael Kill, CEO of the Night Time Industries Association, said: “A well-balanced licensing system is crucial for the long-term sustainability of the night-time economy. Cutting red tape and modernising our licensing framework is vital to unlocking its true potential. A 21st-century approach will empower pubs, bars, restaurants, nightclubs, and venues to thrive—creating jobs and driving economic growth.”

“I welcome this expert review and the opportunity to shape a system that better supports businesses while maintaining responsible practices. The night-time economy has incredible potential, and reforming outdated legislation will help it flourish. We urge the Government to act swiftly on the task force’s recommendations and continue reviewing other policy areas that hinder investment, innovation, and growth in our sector.”

LONG OVERDUE

Emma McClarkin, Chief Executive of the British Beer Association said: “A review of the 2003 Licensing Act is long overdue. We are currently working with MPs to pass an amendment to permitted licensing hours at times of major national events when Parliament is not sitting. But this is just one example where the current law restricts the ability of pubs to respond to consumer demand and sell beer and other drinks in a responsible manner.2

“There will be many other simple changes that can be made to the Act that will ease the ability to do business and drive more sales, invest and grow. I look forward to the quick implementation of the recommendations that the taskforce brings forward and urge the government to repeat this exercise across a number of other policy areas where urgent reforms are needed including business rates reform, packaging reform and much needed cuts to beer duty.”

OPEN LETTER

The Night Time Industries Association (NTIA) has also issued an urgent open letter to the Chief Executives and Leaders of all London boroughs, calling for swift and decisive action to support the capital’s hospitality and night-time economy.

This call comes in alignment with Deputy Mayors Howard Dawber and Justine Simons, who have written to boroughs encouraging support for alfresco dining and extended trading hours. The NTIA is echoing and amplifying this appeal, underlining the need for fast-tracked permissions, pedestrianisation of key areas, and the removal of bureaucratic barriers that could hinder summer trading.

“Alfresco dining saved thousands of businesses during the pandemic. It brought communities together and kept the lights on for hospitality. We now have the chance to bring that energy back — and we need every borough to play its part,” said Michael Kill, CEO of the NTIA.

A Hop Back To Reality: What The End Of Temporary Off-Sales Licensing Means For Hospitality

By Melissa Haskell, partner in the regulatory and licensing team at UK law

From spontaneous beer gardens on city pavements to takeaway pints becoming the norm, the pandemic-era relaxation of licensing laws became a lifeline for hospitality venues navigating one of the toughest periods in modern memory. But as of 31 March 2025, these temporary measures have officially expired, signalling a full return to the pre-pandemic regulatory environment — and with it, a new set of challenges for operators.

Introduced under the Business and Planning Act 2020, the temporary licensing provisions allowed licensed premises to sell alcohol for consumption off-site, often without the usual bureaucratic burden. These measures were crucial at a time when outdoor hospitality was seen as both safer and more viable. But now, those automatic permissions have lapsed, and businesses must return to the traditional route: applying for off-sales permissions, variations and pavement licences through regulatory channels.

For many, this change is far more than a tick-box exercise. It marks not just a legal adjustment, but a significant operational, financial, and strategic pivot. Melissa Haskell, partner in the regulatory and licensing team at Knights, explores how operators must navigate the layered licensing environment to ensure that a return to pre-pandemic rules doesn’t result in unintended consequences.

A RETURN TO PRE-PANDEMIC LICENSING

The practical upshot of the change is that any venue wishing to serve alcohol in outdoor areas or offer takeaway alcohol sales must now have the appropriate permissions formally included in their premises licence. For outdoor seating, businesses must ensure the space is either covered in their existing licensable area or apply for a pavement licence, which, while relatively inexpensive and straightforward, still requires consulta-

tion and approval from relevant authorities.

Operators who fail to act face potentially serious consequences. For those continuing to ride the momentum of temporary pandemic-era freedoms without the proper permissions, what was legal just weeks ago may now constitute a breach of licensing law. While short-term fixes like Temporary Event Notices (TENs) may provide a stopgap, they are subject to strict limits on frequency and duration.

MAJOR VS. MINOR VARIATIONS: MIND THE GAP

Understanding the difference between a minor variation and a major variation to a premises licence is now more important than ever, and something operators must remain acutely aware of. Minor variations typically involve relatively limited changes, such as reducing licensed hours or surrendering part of the licensable space, and are generally processed more quickly and at a lower cost. Contrastingly, any alterations that increase operational hours, extend the licensable area, or have implications for noise levels, public safety, or the impact on the surrounding community are classified as major variations. These require a full consultation process involving relevant authorities and stakeholders. This is where many operators could encounter delays, particularly those who have not yet commenced the necessary steps. A major variation entails a statutory 28-day consultation period at minimum.

However, should the application attract the possibility of objections or require a formal hearing, the process can be significantly prolonged, with timelines stretching several weeks beyond the initial period.

LESSONS IN PREPAREDNESS

For venues that responsibly managed outdoor trading during the pandemic, without complaints or safety issues, there may be a silver lining. Those who can demonstrate a solid track record have a stronger case for permanent variations. Local authorities are more likely to approve changes from operators with a proven history of compliance, respectful neighbourhood engagement, and safe service.

Conversely, businesses with a history of complaints or enforcement actions may face a tougher path. Submitting a variation in these cases can trigger a comprehensive review of the entire licence. If you’ve been operating in a way that potentially breaches current licensing terms, the application process might not just invite scrutiny, but it could result in a reduction of existing permissions, or worse.

FINANCIAL AND OPERATIONAL IMPACT

For many, these changes will come at a cost, sounding the alarm to seek professional legal advice as early as possible to navigate the complex maze of the appropriate licensing requirements. A major variation requires a higher licensing fee, while similarly, there’s the operational cost of reduced trading capacity while applications are processed, and the risk of increased regulatory enforcement as authorities return to pre-pandemic oversight norms.

Be aware that enforcement is likely to ramp up. Regulators are also businesses, and while they’ve been incredibly lenient over the past few years, they are now returning to their core role, that being enforcement. Where there’s blatant non-compliance, fines will follow.

COMPLIANCE, SAFETY, AND RESPONSIBILITY

While many operators may see the reversion as a step backward, the rationale is clear. At its core, this is about safety, accountability, and fair use of public space. Operating without an updated licence doesn’t just risk enforcement, it could jeopardise public safety and the operator’s credibility.

For example, if a venue is using an unlicensed outdoor space and a serious incident occurs, such as an altercation or fire, the consequences could be severe. Without proper licensing, insurance claims may be invalid, and regulatory reviews could lead to suspension or revocation of the premises licence altogether.

WHAT NOW?

Operators should immediately review their current licences and trading setups. Do your existing plans include the outdoor areas you’re using? Are you offering off-sales that are no longer legally permitted? If there’s any doubt, seek legal guidance and take swift action, whether it’s applying for a variation or securing a pavement licence.

And for those who haven’t yet acted: it’s not too late, but the clock is certainly ticking. Using a short-term TEN may help bridge the gap, but only for a maximum of 21 days per year. A more sustainable solution will require investment, planning, and consultation, but it's essential to future-proof your business.

The pandemic offered a unique window of flexibility, but that window has now closed. It's time for operators to adapt, again, and ensure their licensing house is in order before the summer season hits its stride.

Average Price of Pint Set to Spike By 21p, BBPA Warns

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

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

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

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

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

While prices differ around the country, especially in London where the UK average price is far exceeded, the pre-Budget average pint price was £4.80.

New costs imposed by Government will drive up the cost of a pint by as much as 21p, making the average pint £5.01.

of the British

and

Association

“The cumulative impact of these taxes and regulations is now plain to see and it is highly unfortunate that the only way many pubs can remain viable is to pass on the array of upcoming costs to consumers.”

NTIA

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

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

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

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

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

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

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

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.

Emma McClarkin OBE, Chief Executive

Beer

Pub

said:

Floyd Mayweather Reminds Hospitality Operators Why They Need A Tipping Policy

By Jennifer Smith, Partner and Head of Commercial Employment, Forbes Solicitors

Former boxer Floyd Mayweather enjoyed a lavish shopping trip at Selfridges, which left security guards (inadvertently) furious and delivered a useful reminder about the importance of tipping polices.

Sticking to his ‘Money’ moniker, the boxing legend left a £2,000 tip for security staff at the high-end department store. This was in addition to £3,000 tips each handed out to personal shoppers. However, the security guards were reportedly left aggrieved after finding out they wouldn’t be able to keep their tip, while the personal shoppers were allowed to receive their generous financial gifts.

How Selfridges’ bosses handled these tips would have needed to comply with the Employment (Allocation of Tips) Act 2023 and puts the value of a tipping policy into perspective.

CHANGES IN THE LAW

A quick online search brings up the Department for Business and Trade’s reporting about last year’s changes to tipping laws, with a headline: ‘Workers will now keep 100% of their tips, gratuities and service charges following new act coming into effect.’ Taking this into account, it can seem that the security guards at Selfridges have been unjustly deprived of the tip left by Mayweather. It’s not as straightforward as this.

On 1 October 2024, the Employment (Allocation of Tips) Act 2023 and the Code of Practice on Fair and Transparent Distribution of Tips both came into force. The legislation means businesses now have an obligation to ensure any qualifying tips, gratuities or service charges are passed on in full to workers, without deduction, and are fairly allocated to staff in a timely manner.

In settings such as restaurants, where tips, gratuities and service charges are paid on more than an occasional and exceptional basis, employers are required to have a written policy. This should include detail about how these payments will be dealt with. The policy must be made available to staff, including agency workers, and should be communicated to them, along with any amendments made to the policy. Affected employers will

also need to keep records of all qualifying tips received, along with their allocations for three years from the when the tip was made. These records will need to be made available to workers on request.

CREATING A PRACTICAL POLICY

A robust tipping policy should consider the different types of employment contracts engaged by an organisation, and how this impacts an individual’s eligibility to receive tips. This is particularly important in sectors such as hospitality and retail, where peak periods of demand and differing shift patterns dictate a variety of employment terms. Typically, hospitality operators could be utilising staff across full-time, part-time and fixedterm agreements, as well as temporary contracts, zero hours arrangements and contracting staff via agencies. Operators may also be engaging workers through self-employed, freelance and consultancy arrangements. The tipping legislation protects workers as well as “eligible agency workers”, however genuinely selfemployed contractors are not protected under the Employment (Allocation of Tips) Act 2023. It’s reported that the security staff are not directly employed by Selfridges and are engaged via a contractor. This impacts their eligibility to receive a tip, and contrasts with the personal shoppers, which appear to be directly employed by the retailer. If an employer does decide to distribute different proportions of tips to different workers who are eligible to receive tips, then it will be essential that the distribution of tips is determined by reference to a clear and objective set of factors.

Another important part of the tipping legislation is how a tip is made. For example, there are different provisions between ‘employer received tips’ and ‘worker received tips’. Employer received tips would usually include tips or services charges paid to an employer via a credit or debit card.

Tips paid in cash would constitute a ‘worker received tip’ and would only fall within the legislation’s definition of ‘qualifying tips, gratuities and service charges’, if the monetary payment was subject to an employer’s control. This reiterates the importance of formalised processes for handling and allocating tips. A relevant policy may outline stipulations for all cash tips to be collected and pooled for distribution among qualifying employees. A policy effectively applies employer involvement and influence to the cash tip and can help avoid potential disputes among staff over the allocation of such money.

The Employment (Allocation of Tips) Act 2023 and the Code of Practice on Fair and Transparent Distribution of Tips were introduced to support the fair and transparent distribution of tips. A well-considered policy can help hospitality operators to achieve this goal and boost compliance.

Pubs To Be Protected With As Part Of £20 Million Heritage Revival Fund

Pubs, parks, at risk of falling into disrepair will be protected with £15 million grant scheme now open for applications, and comes alongside a new £4.85 million Heritage Revival Fund also open for applications, helping communities to take ownership of local heritage sites and bring them back into good use.

The new £4.85 million Heritage Revival Fund is currently accepting applications for projects that will help to rescue and repurpose neglected historic buildings, and will do this by supporting community organisations, charities and social enterprises to take ownership of sites, transforming them into vibrant spaces that meet local needs.

The programme will be delivered by the Architectural Heritage Fund and will run from 1 April 2025 until 31 March 2026. It will be open to charities and social enterprises in England seeking to take ownership of and adapt historic buildings for community uses.

This is in addition to the £15 million Heritage at Risk Capital Fund opening for Expressions of Interest from individuals or organisations, focusing on the most deprived areas to rescue their locally cherished, atrisk historic sites and buildings.

This funding will support projects which seek to repair and enhance a variety of heritage buildings to benefit the local public and community including pubs.

Heritage Minister Sir Chris Bryant said: “It is so important to communities across the country that we preserve local heritage that helps us to tell our national story.”

“I am delighted that we have been able to provide this support to save the historic buildings most at risk, whilst simultaneously empowering people all over the country to take over the heritage sites at the beating heart of their communities and bring them back into good use.

These new funds are just another step of our Plan for Change, helping to boost local economies and bring opportunity to everyone, everywhere.”

Chair of CAMRA’s Pub Heritage Group Paul Ainsworth said: “CAMRA warmly welcomes this new fund which will help communities bid for funding to breathe new life into closed, derelict or at-risk heritage pubs. We believe that pubs in nationally important buildings, or with historic interiors, need to be protected both as buildings which tell us about our national story, but also as thriving pubs acting as the beating heart of communities today.”

“The Government also need to provide funding to save under-threat locals that aren’t classed as heritage pubs. There are more than 200 community-owned pubs in the country, where previously struggling pubs have been taken over and run for the people, by the people.”

“But those looking to take over their local as a community owned pub if it is under threat of closure or conversion need to be able to access advice, support and funding to make sure bids are successful, securing the pub at the heart of community life for decades to come. Since the Community Ownership Fund closed last year, no such funding has been available. The Government should urgently create a new funding stream so that communities can save their local pub.”

The Key Trends Shaping the UK Pub and Restaurant Landscape

out more about how Lanchester Wines can help your venue at www.lanchesterwines.co.uk

£3.4 Billion Annual Cost Increases Hit Hospitality

Hospitality businesses will now face an additional £1.9 billion in wage costs, £1 billion of employer National Insurance Contributions (NICs) and £500m in business rates, as a result of relief being lowered from 75% to 40%.

The cost of employing a full-time member of staff, aged over 21-years-old, has increased by more than £2,500 annually, a 10% increase. The cost of employing staff aged below 18-years-old has increased by 18% and for employees between 18- and 20-yearsold it has increased by 16%.

Seven in 10 hospitality businesses say they will have to reduce their employment levels as a result, risking job losses and lost income for workers. A third will reduce trading hours and 15% believe they will have to close at least one site.

UKHospitality is urging the Government to urgently bring forward a plan for hospitality businesses that enables the sector to unlock growth and jobs. This plan would have to set out how the Government intends to reduce the costs and red tape that plague the sector.

This should include the Treasury ensuring its business rates reform, to be unveiled in the Autumn, offers the maximum discount for hospitality businesses.

Kate Nicholls, Chief Executive of UKHospitality, said: “The costs hitting hospitality this month are eyewatering, and the impacts it will have on businesses, teams and communities are stark.

“We’ve already seen a chilling effect on investment plans and job creation – all of which have been put on hold or shelved.

“As costs begin to bite, we’ll see venues having to tighten their belt even further through restricting trading hours or, in a worst-case scenario, cutting jobs.

“None of this helps the Government’s ambitions to drive growth or get people back into work. It needs sectors like hospitality to achieve both of those goals, but with disjointed tax and welfare policies, that is looking more difficult than ever.

“Hospitality has the ability to generate socially productive growth and create jobs for everyone, everywhere, but this level of cost ties our hands behind our back. I urge the Government to work with us to bring forward a plan for hospitality that addresses these issues and backs the sector to serve Britain and create places where people want to live, work and invest.”

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

Research conducted by the LTC (Licensed Trade Charity) and hospitality insight experts KAM has revealed the scale of employee absenteeism and its financial impact on business owners in the hospitality sector.

The LTC Wellbeing at Work Report highlights that absenteeism is costing the industry a staggering £305 million annually, with nearly half of all sick days linked to poor mental wellbeing.

On average, employees in the sector take the equivalent of 3 sick days (or 24 hours) over a year, contributing to a significant loss in productivity and revenue.

Overall, the hidden cost of rising workplace sickness to the UK economy has increased to more than £100bn a year according to a 2024 report.

This is largely caused by a loss of productivity amid “staggering” levels of presenteeism, where employees come to work despite being unwell or suffering from a condition that impairs their ability to perform their duties properly.

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.

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”.

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%.

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.

How Employee Ownership Trusts Can Offer A Future To Hospitality Businesses

By Ziaur Rahman, Legal Director & Solicitor at Nelsons

There are many reasons for a hospitality business owner to want to move on. They may feel that the traditional exit options of a sale to a third party, management buyout or business closure don’t quite sit right with their overall intentions. One less conventional yet increasingly attractive route is a sale to an employee ownership trust (EOT)where the EOT provides the employees with an indirect route to ownership, holding a controlling stake in a company on behalf of the employees of that company. Ziaur Rahman, legal director and solicitor specialising in corporate law at Nelsons discusses this compelling alternative, as a way of providing continuity and potentially rewarding the very people who have contributed to business success.

In hospitality, the reasons for considering an exit strategy are varied. An owner might be looking towards retirement and wants to ensure their legacy continues, without the upheaval of a sale to an external party who may drastically alter the business's ethos. Alternatively, businesses might find traditional buyers scarce, making employee ownership a viable option to avoid closure and preserve jobs or a seller may simply wish to have a structure that would involve the employees more in the running of the business.

An EOT is a legal structure where the owner of a company sells their shares to a trust established for the benefit of all eligible employees. The EOT becomes the majority or sole shareholder and trustees are appointed to manage the EOT in the employees' best interests. While employees don't directly own individual shares, they become beneficiaries of the trust, and the business profits can be used for bonuses, improved benefits, or reinvestment, effectively giving them a collective stake in the business's success and future.

Primarily, we see business owners exploring EOTs because they want their dedicated workforce to benefit from the value they've helped cre-

ate. It is also often about succession planning for owners, ensuring the business they've built has a future in the hands of trusted people when they decide to step away.

EARLY CONSIDERATIONS

Before setting off down the EOT route a key question is whether the existing senior team has the capability and desire to run the business effectively. Businesses of any size and scale need the right people in place to make it. Gauging the views of senior staff about an EOT early on is important – as well as ensuring they are aware of an owner’s intentions.

Furthermore, the motivation behind exploring employee ownership is crucial. While some owners genuinely want to reward their staff, others might see the EOT primarily for its tax advantages when selling. There can be significant tax and commercial advantages and disadvantages of selling to an EOT. An owner needs to carefully consider these with their professional advisors to ensure that any pitfalls are avoided

For example, the consideration that a seller may receive from a sale to an EOT could differ significantly from what would be achieved from a sale to a third party. On the other hand, the level of due diligence into the business by an EOT would usually be significantly less than that undertaken by a third party buyer.

CONTRACTS AND RIGHTS

Establishing and operating an EOT involves a robust legal framework. Essential contractual documents include a sale and purchase agreement outlining the transfer of ownership and a trust deed, establishing the EOT's structure and purpose. Clear and comprehensive contracts are paramount to protect the interests of all parties involved.

Whether a seller is structuring an employee buyout or establishing an EOT, several critical contractual elements need careful consideration. This includes engaging suitable professional advisors, particularly to ensure that the transaction aligns with the somewhat complex rules surrounding EOTs. It is vital to get this advice right from the outset and consider future implications that might be outside a seller’s control once the EOT is in place.

Regarding employee rights, the transition to employee ownership generally doesn't negatively impact existing employment contracts as employees remain employed by the same employer. However, employ-

ees, as beneficiaries of the trust, may gain a greater sense of ownership and shared purpose. Governance within an EOT typically involves a board of trustees, who have a duty to act in the best interests of the trust and are independent of the company whose shares the EOT has acquired. While trustees include independent individuals, there needs to be a collaborative relationship between the trustees and the company's directors.

MAKING OWNERSHIP A REALITY

Financing the transfer of ownership to an EOT can present significant hurdles and a seller needs to have realistic expectations about what they can walk away with once they have sold up. As the business is effectively bankrolling the purchase price there is seldomly enough money available to enable a seller to be paid off in full on completion let alone ensuring there is enough left in the company to continue operating. Deferred consideration payments are commonly used, where the former owner receives the balance of what is owed over a period of time. This would be dependent on the company's future profits.

In some cases, the company might look at alternative financing options such as borrowing funds from a third party lender to enable the EOT to pay the seller more upfront. Ultimately, the financing structure needs to work for both the exiting owner and the long-term viability of the employee-owned business.

A WIN-WIN?

The employee ownership model, particularly through an EOT, offers several compelling benefits. For selling owners, there is a controlled (an often cheaper) exit that still enables them to be out of the business while protecting valued employees and leaving the structure intact for future growth. For employees, the increased sense of ownership can lead to greater engagement, loyalty, and a shared commitment to the business's success.

While navigating the legal and financial complexities requires expert advice, the potential benefits for both departing owners and loyal employees make it a route worth serious consideration.

Although the tax efficiency of EOTs remains a significant driver, the underlying principle should always be about genuinely benefiting the employees and ensuring the long-term sustainability of the business under their collective stewardship.

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

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

region and all profits are re-invested into Bootle.

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.

Avoid Losses, Increase Profits and Build Relationships

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 the award for being the best Community Support Hero, England alongside local

UKHospitality Calls For CMA Investigation Into Business Energy Market

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

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

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

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

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

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

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

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

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

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

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

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

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

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 outof-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.

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.”

Ensure Your Business Is Not Complicit In Waste Crime

Fraser James, Biffa’s Head of Environment

reveals the checklist businesses need to prevent noncompliance with waste regulation

Almost one in five waste disposals in the UK (18%) are done illegally, equating to 34 million tonnes yearly—enough to fill 4 million skips.

Illegal waste management—even if you are unaware of your waste disposal company’s improper operations—can result in criminal prosecution and a substantial fine. As England braces for new Simpler Recycling legislation coming at the end of March, there’s a good chance that we could see the levels of waste crime increase as some try to cut corners and avoid compliance. Compliant waste management suppliers need four things: authorisation to carry waste, a transfer note detailing the waste they carry for you, a compliant destination for the waste, and special documentation for certain hazardous substances.

At Biffa, we understand the importance of trusting your partners to be compliant. Here’s our checklist to ensure your business’ waste disposal process adheres to environmental legislation.

CHECK YOUR PROVIDER IS AUTHORISED TO COLLECT AND MANAGE THE WASTE YOU ARE PRODUCING

Ensure that your provider can demonstrate that they are a registered carrier to legally collect your waste. To check this, ask to see any waste

carrier’s authorisation or search the public register online.

Waste management partners who provide processing, recovery or disposal options for your waste must hold relevant authorisation. This is provided by the Environmental Regulator, who enforces the conditions of these authorisations, including the amount and types of waste that can be accepted and stored, treatment methods and record-keeping. Requesting copies of the relevant authorisation held by your contractor will ensure you can confirm that their process is law-abiding.

ENSURE A WASTE TRANSFER NOTE HAS BEEN COMPLETED

When waste is collected by a registered waste carrier passed from a company holding or producing the waste, the organisation taking the waste must have a Waste Transfer Note (WTN). This is the written description provided by the organisation holding the waste, it is a legal responsibility as a waste producer/holder to accurately describe the waste within the transfer note.

This document is vital – and legally required – to track this information and must be retained for two years. You must also provide WTNs to any environmental regulator if requested.

It is a criminal offence to fail to produce a Waste Transfer Note when asked for it, and businesses could face a fine for doing so.

ASK ABOUT THE END DESTINATION

Your waste supplier is responsible for transporting your waste to an authorised recycling, recovery or disposal facility. Asking your supplier for transparency on the final destination of your company’s waste could help to determine whether it is being legally disposed of.

In 2023, the Environment Agency inspected nearly 1,100 locations of

reported waste crime activity, closed down 585 illegal waste sites and secured over £400,000 in fines. Nearly 20% of all waste operators are thought to engage in illegal activity, with landfill tax evasion a key driver as it allows perpetrators to boost their profits illegally.

Alarmingly, nearly a third (31%) of waste crimes are reported to be committed by organised crime groups.

HAZARDOUS

WASTE CONSIGNMENT NOTES

Even if a waste operator has a licence, and has a valid transfer note, they need additional licences to carry certain types of waste. Hazardous waste – such as some paints, batteries and oils –are subject to Hazardous Waste Regulations and require specific paperwork. If your business’ waste comprises of hazardous materials, you need to check that your waste management partner has these consignment notes, or details of disposal each quarter (in England and Wales).

If handled improperly, hazardous waste can pose a serious threat to human health and the environment. If toxic materials leak into soil, for example, they can contaminate drinking water, harm wildlife, and become a significant risk to human health.

Mismanagement of waste can critically impact a business both financially and reputationally, even if you are unaware that your waste operator is disposing of waste using illegal methods.

It is your business’ responsibility to ensure that waste disposal operations are legitimate and comply with the relevant legal requirements. Our checklist can aid businesses in taking a diligent approach to proper waste management to mitigate risks of fines. By doing so, your business also supports the efforts against illegal waste activity and its devastating environmental and social impact.

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 sup-

port 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.”

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.

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.

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.

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

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

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

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

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

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

KEY CHANGES – WHAT DO EMPLOYERS NEED TO KNOW?

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

ZERO-HOUR AND LOW-HOUR CONTRACTS

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

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

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

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

UNFAIR DISMISSAL AND TRIBUNAL RISK

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

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

REDUNDANCY LAW

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

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

SEXUAL HARASSMENT

One of the more significant changes is the new legal duty for employers to take “all reasonable steps” to prevent sexual harassment in the workplace, including harassment from third parties such as customers. This means industries like hospitality and retail, where customer interactions are frequent, will face additional compliance pressures.

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

SICK PAY

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

THE IMPACT ON HOSPITALITY SECTOR EMPLOYERS

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

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

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

PREPARING FOR AN UNCERTAIN FUTURE

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

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

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,

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.”

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

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

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 influence 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 full-bloom 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.

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.”

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

See the advert on page

or visit www.lovebiteai.com for further details.

videos of the dishes” mentioned Umesh Uthaman, Manager of Masalchi, owned by Michelin star chef Atul Kochhar.

7

Food and Wine Pairing, Trends to Watch in 2025

We spoke to Lanchester Wines’ James Dainty and asked which food and wine pairing trends he predicts will shape the UK hospitality scene for the summer of 2025.

“While the basics of food and wine pairing will never change – high tannin red wine screams for steak, while Sauvignon Blanc adds a delightful citrus twist to chicken or fish – the world of food and wine pairing continues to evolve. Staying ahead of emerging consumer trends presents an exciting opportunity to deliver new experiences while meeting the demands of a more conscientious consumer.

1. MATCH WINES TO SEASONAL MENUS

With the arrival of spring and summer, there’s a growing emphasis on fresh, hyper-seasonal ingredients – think British asparagus, peas, new potatoes, heritage tomatoes, soft herbs, and vibrant leafy greens. Menus are celebrating locally sourced produce served simply – grilled, tossed in salads, or lightly steamed – letting quality ingredients shine. Pair with a Chilean Sauvignon Blanc whose citrus brightness and clean finish make it a brilliant match for tomato-based salads, grilled courgette, or seafood with salsa verde. Similarly, an aromatic Rioja Blanco or a fresh and deli-

cate Albariño can work seamlessly with dishes like zesty starters, fresh salads, or delicate fish courses.

2.

EXPLORING NEW FLAVOURS

Consumers are exploring global cuisines such as Southern US (Creole and Cajun), Turkish, Greek, Argentinian, Portuguese and Swiss dishes, which allow operators to be creative with their wine list. For spicy Creole dishes like Jambalaya, a chilled Riesling offers a refreshing contrast, Turkish kebabs pair well with a medium-bodied Grenache and Greek dishes such as Moussaka complement the acidity of a Pinot Noir. However, in contradiction to this trend, we’re also seeing a growing interest in regional British cuisines, including Scottish, Welsh, and Irish dishes. Traditional dishes like Welsh lamb pair excellently with a Bordeaux Blend, while Scottish salmon complements the crispness of a Chablis.

3. CELEBRATE SUSTAINABILITY

Sustainability remains a major consideration for UK consumers, and bars that prioritise eco-conscious practices stand out. Partner with wine suppliers who offer sustainably produced options, such as those transported in bulk (which can save 38% CO2 compared to shipped in bottle) or those with compelling stories about their production. These wines not only appeal to environmentally aware patrons but also align with your brand’s commitment to responsible practices. Highlighting these choices on your menu, whether through symbols or dedicated sections, can enhance your establishment’s reputation and attract a loyal, eco-conscious audience.

4. PLANT-BASED

AND ALTERNATIVE

PROTEINS

There's a growing emphasis on plant-based diets, with innovative meat substitutes and whole food options like legumes gaining popularity. Plantbased dishes, such as vegetable stir-fries or tofu-based meals, pair well with a Sauvignon Blanc or a light Pinot Noir while a medium-bodied Pinot Noir, works better with hearty lentil stews and grilled vegetable platters.

5. UPSELL WITH DESSERT PAIRINGS

Cap off meals by offering indulgent dessert pairings that showcase the versatility of your wine list. For instance, juicy Californian Zinfandel or a Port (not just for Christmas!) pair exquisitely with rich desserts like sticky toffee pudding, chocolate fondant or a classic cheeseboard. By positioning these pairings as a luxurious end-of-meal option, you create an opportunity to increase sales while enhancing the customer’s dining experience.

6. CUSTOMISE YOUR OFFERINGS

Differentiate your bar by working with wine suppliers to develop a bespoke house wine range. Branding wine labels with your bar’s identity or theme creates an exclusive offering that customers can’t find elsewhere. These unique wines can also serve as a marketing tool, reinforcing your brand and adding a personal touch to the dining experience. Whether for pairing with meals or as a standalone recommendation, customised offerings are a memorable way to elevate your wine programme.

For more information on Lanchester Wines, please visit www.lanchesterwines.co.uk.

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 resilient-enough 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.”

BII and LTC Join Forces to Boost Business and Personal Wellbeing for People and Pubs

The British Institute of Innkeeping (BII) and the Licensed Trade Charity (LTC) have joined forces to help more businesses in the hospitality sector thrive, by supporting the wellbeing of the people who run them.

The new strategic partnership, announced at today’s inaugural LTC Wellbeing Conference, will provide pub people with easy access to expert help, whenever it is needed. From practical business guidance to personal wellbeing support, the two charities are formally working together to ensure no one in the trade has to face challenges alone. Pub operators, managers, and colleagues will have greater opportunity to get confidential, professional advice on issues such as managing finances, coping with stress, and handling difficult business decisions.

A key objective for the new partnership is to ensure people seek help before an issue develops, or people find themselves in crisis and unable to cope:

Steve Alton, CEO of the BII, said “We have a shared mission to look after the brilliant people in our industry; the hardworking teams who provide safe spaces for everyone to connect, at the heart of every community across the UK. They show up

every day so that local people and visitors can enjoy food and drink in a welcoming pub venue. However, we know running a pub, especially at the moment, can be tough. By partnering with LTC, we’re making sure that our members and their teams have access to the very best health and wellbeing support when they need it.”

Chris Welham, CEO of LTC, said “With the LTC established as the BII’s wellbeing partner of choice for pubs, we are ideally placed to help pub people improve both their financial, practical and mental resilience. And in turn, sharing the benefits and business resources our beneficiaries can access by joining the BII will broaden the support available, ensuring everyone in the industry knows where to get help, before they end up in crisis.

“Ultimately, the partnership means between us, our funds can go further, and we can transform more lives and unleash more potential – and that’s good for people and business.”

Pub teams can find out more about the support available by visiting BII or LTC. If you work in a pub and need support, whether for yourself or your business, please get in touch.

Hospitality Trends to Watch in 2025: From Sustainability to Sensory Dining and Nikkei Cuisine

At Alliance Online, we’ve always had our fingers on the pulse of the hospitality industry. As we move into 2025, three powerful trends are shaping the way businesses operate and engage with customers: the rise of environmentally conscious products, the explosion of experience-driven dining, and the growing popularity of Nikkei cuisine. Here's what to expect and why these shifts matter more than ever.

1. ENVIRONMENTALLY CONSCIOUS PRODUCTS: INNOVATION MEETS RESPONSIBILITY

Sustainability is no longer a buzzword – it’s a business essential. As climate change accelerates and customer expectations evolve, the hospitality sector is under increasing pressure to reduce its environmental footprint. In 2025, we expect to see a wave of innovation in environmentally conscious products that combine performance, aesthetics, and sustainability.

From compostable takeaway containers to reusable tableware made from recycled materials, product development is being driven by a desire to reduce waste and conserve resources. Smart water-saving solutions, energy-efficient kitchen equipment, and biodegradable cleaning products are becoming the norm. At Alliance Online, we believe that embracing these innovations is not just an ethical choice but a strategic one – businesses that lead on sustainability are winning customer loyalty and achieving long-term cost savings.

2. EXPERIENCES & THEMES: DINING AS ENTERTAINMENT

Gone are the days when good food alone was enough. In 2025, diners are seeking unique, immersive experiences that go beyond the plate. Themed restaurants and experiential dining venues are booming across the UK, transforming mealtimes into multi-sensory events.

Innovative concepts like Mama Mia! The Party, Park Row, and Alkatraz are blending storytelling, performance, and cutting-edge technology to create unforgettable dining experiences. Guests can find themselves at a

prison-themed cocktail bar, a superhero-themed tasting menu, or even eating in pitch darkness at Dans Le Noir? to heighten their senses.

Multi-sensory dining – featuring projection mapping, scent diffusion, and theatrical elements – is also on the rise. Le Petit Chef, for instance, uses animation and storytelling to engage all five senses. Meanwhile, pop-up restaurants and seasonal supper clubs are adding an element of surprise and exclusivity.

The appeal of experience-led dining is clear: it’s highly shareable on social media, and diners are willing to spend more for memorable moments. With OpenTable reporting a 72% year-on-year rise in experience dining, this trend is one the industry can’t afford to ignore.

3. NIKKEI CUISINE: THE FUTURE OF FUSION

Nikkei cuisine: born from the fusion of Japanese techniques and Peruvian ingredients – is poised to take the UK by storm in 2025. This bold, vibrant style of cooking balances umami, spice, and acidity, creating dishes that are both visually stunning and deeply flavourful.

Fuelled by social media and a growing appetite for authentic global flavours, Nikkei cuisine stands out as a sophisticated evolution of the fusion food trend. Chefs like Nobu Matsuhisa and Micha Tsumura have brought international acclaim to the style, and UK venues are following suit, offering Nikkei-inspired tasting menus and small plates.

This new wave of culinary fusion reflects a shift towards greater cultural awareness and respect for traditional techniques, delivering not only flavour but a story with every bite.

In 2025, the hospitality industry is evolving at an unprecedented pace. By embracing sustainability, elevating the dining experience, and exploring bold new flavours like Nikkei cuisine, businesses can stay ahead of the curve – and at Alliance Online, we’re here to support every step of the journey.

For further information and more from Alliance’s product range, visit www.allianceonline.co.uk or see the advert on page 8.

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 written to the Chancellor following the stark results of their recent survey and says: “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 BII is urging the chancellor to reconsider the additional tax rises that have now been implemented on independent pubs across the UK, and says that its 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

• 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

The letter urges the chancellor to allow pubs to pay fair taxation, with £1 of every £3 spent in pubs going to the Treasury this is just unsustainable.

And calls for 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

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

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

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

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

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

by-side conversations can unlock the hardest truths, allowing men to feel connected so they don’t feel alone.

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

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

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

– 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!

Chefs' Buyers Guide

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 Tomatoes - perfect for spring menus. In

Lamb Weston Creates a Three-Sided Stir with the Launch of ‘Frenzy Fries’

Lamb Weston announces the launch of its latest innovation, Frenzy Fries, to boldly reimagine the classic fry and help operators stand out in a crowded UK market.

The unique, 3-sided, skin-on fries were developed to help operators create a point of difference, and satisfy the growing demand for sensory dining experiences and sustainably-minded, quality ingredients.

Exclusively for the OOH channel, Frenzy Fries are designed to appeal to diners that want memorable food experiences; in a Lamb Weston study, three out of four consumers said they would choose Frenzy Fries if available on a restaurant’s menu!1

Eating out is being affected by an economic squeeze across all foodservice sectors and buying frequency, particularly in restaurants, has decreased by 2% in the past year2 so Lamb Weston created Frenzy Fries to offer a super-sensory dining experience for the consumer with a ‘perfectly imperfect’ shape for that handcrafted feel, and an extra crispy texture. For the operator, they are available in a variety of cut sizes and give a 20 minute hold time.

Lamb Weston’s UK Trade Marketeer, Ash Liles, says; “Foodservice operators these days have to work hard to wow their guests with new and memorable dishes that offer a sensory experience, as well as amazing flavours. Our industry-leading fries have been creating world-famous potato solutions in quality, taste and heat-holding capabilities for over 25 years, now Frenzy Fries will elevate that fry experience even further!”

Frenzy Fries are not only innovative, but they will offer the operator standout against their competitors, variety on menu, ontrend potato options, and with the impressive 20 minute hold time with no loss of crispness, less waste.

Ready to try Frenzy Fries? Just use the QR code to request your FREE sample or go to https://lambweston.eu/uk/product/frenzy-fries.

Sources/References:

1 Lamb Weston study (UK, KSA, NL, Italy) Haystack 2024 report on 5,400 consumers

2 www.euromonitor.com. Circana study (UK, France, Germany, Italy, Spain) 2023

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."

See the advert on the facing page for more information.

Only Fresh and Natural Ingredients

Victus Emporium is a family run wholesaler of speciality foods, working with artisan producers from across Europe.

With over 35 years’ experience in the hospitality and retail sectors, our passion for exceptional ingredients and food products runs deep within the families roots.

We aim to supply unique, high quality products from across Europe that have a point of difference and can compete on price and service.

An enormous amount of time is invested contacting suppliers and researching the market, so we can have the upmost confidence that our products are the best.

Aneto Broths is one such company who have a range of outstanding products.

Aneto Broths are made just as you would in the kitchen. Using only the best, freshest, quality ingredients, Aneto Broths are 100% natural and do not

include any additives, concentrates, preservatives or flavourings. Just great tasting, fresh, natural ingredients.

For example, the vegetables are bought from social cooperative and the chicken stock has full animal welfare certification. Products with this label will come from animals raised on farms where four basic principles of animal welfare are employed; feed, housing, health and animal behaviour is assessed.

In addition to this, 87% of the packaging, including the cap, is made of plant-based materials thus reducing CO2 emissions by 18% compared to the same packaging with fossil plastic.

For more information on Victus Emporium and our wider range or if you wish to place an order, please see our website www.victusemporium.co.uk or email info@victusemporium.co.uk or call 01172 421669

Chefs' Buyers Guide

TUGO - Innovative Food Solutions

We’re TUGO, a passionate team of food service fanatics, committed to creating the freshest, most flavourful globally inspired food concepts.

Our adventurous spirit, agility and positively restless dedication to innovation is what sets us apart, developing food concepts to suit operators across food service.

From our vibrant global street food to our handstretched fresh dough pizza & authentic corn tortilla burritos, We seek adventure globally and are passionate about our produce as we are reducing our environmental impacts.

We’re clear in our purpose, to take the weight off our clients’ plate and make life easier with our complete end-to-end food service solution.

From menu innovation and concept development, through to product training, marketing and sales support.

We provide the tastiest, most innovative food solutions so our clients can focus on delighting their customers and unlocking opportunities to drive revenue.

Tel: 01295 367351 | Email: hello@tugo.co.uk | Web: www.tugo.co.uk

LittlePod’s Campaign for Real Vanilla Celebrates 15 Years

LittlePod’s Campaign for Real Vanilla is 15, a milestone that is being celebrated at the natural ingredients company’s HQ in East Devon!

Launched in 2010 to support farming communities on the Equatorial Belt and help save the endangered vanilla orchid, LittlePod has enjoyed great success over the last decade-and-ahalf, developing innovative products that are used and loved in kitchens all over the world and collecting a string of awards and accolades in the process.

Winners of the Queen’s Award for Enterprise in 2018 and the King’s Award for Enterprise in 2023, both in the Sustainable Development category, LittlePod has earned an impressive reputation during its 15 years in operation.

With the company’s natural vanilla paste and other responsibly-sourced products continuing to prove popular with professional chefs and home cooks alike, the LittlePod team has a great deal to toast as minds are cast back to all that has been achieved.

“There are countless highlights when we look back at it all,” said Janet Sawyer MBE BEM, who first launched LittlePod having attended a talk about vanilla and been inspired to take action to help educate and encourage consumers in the UK to use real vanilla.

“I realised that consumers – including some top chefs – had lost touch with REAL vanilla, what it is,

where it comes from and why it is so important. Some 97% of all the vanillin used in the West is artificial and even the best chefs in the business didn’t understand that REAL vanilla is a delicate orchid that is grown in rainforest environments 23 degrees either side of the Equator. I was determined to make a difference, so I launched LittlePod and brought to market our innovative vanilla paste in a tube – the first of its kind. It has been at the heart of all that we have done since.”

Packed with flavour thanks to their superior vanillin content, the LittlePod farmers’ vanilla pods are catching the eye of chefs in 2025. But LittlePod’s most popular product continues to lead the way, 15 years after its launch.

“We got recognition from the beginning, there have been awards and accolades along the way – and LittlePod as a brand means many things to many people. We have collaborated and worked with some wonderful people and created some great products over the years.

“So as we celebrate here in East Devon, we send our thanks to everyone who has supported LittlePod and our Campaign for Real Vanilla since 2010. Raising a toast to you all. Here’s to the next 15 years!”

Visit www.littlepod.co.uk, email sales@littlepod.co.uk or call 01395 232022

Riso Gallo - Sensationally Sustainable!

Riso Gallo is the first international rice brand to have produced its rice from sustainable agriculture, making their premium best-selling risotto completely sustainable from field to fork.

Established in 1856, Riso Gallo is the oldest Risotto rice producer in Italy and has been delivering its premium rice to consumers around the world for over six generations.

Known to many as Italy’s first choice, Riso Gallo is one of the longest surviving rice companies in Italy and is still growing. A family run business, it is now in it’s 6th generation.

The company has uniquely created its own Circular Economy within it’s rice production, collaborating with innovative startups to give new life to the by-products of the rice mill which produces the delicious range of rices of the Riso Gallo Brand.

Fairfax Meadow

With over 50 years of experience, Fairfax Meadow is proud to be one of the UK’s most respected catering butchers, supplying high-quality meat to a diverse range of sectors including pubs, restaurants, hotels, event catering, stadia, education, and travel. Our reputation is built on consistently high standards, industry-leading expertise, and a passion for delivering great quality, every time.

The Albini Group to develop a process of ‘Off the Grain’ dye for fabric. When the Nero (black) rice is processed for the food industry, the by product of the deep grape coloured water is used as a natural dye.

All Riso Gallo plastic vacuum packaging is now suitable for recycling, following the launch of a new ecosustainable, low environmental impact plastic. Riso Gallo are the first company to adopt this sustainable packaging. The Gallo Risotto Traditional, Arborio, Carnaroli, and the Carnaroli Rustico are now in packs using FSC certified cardboard outer to protect the grains.

Riso Gallo is committed to reducing and monitoring greenhouse emissions and uses energy from renewable certified resources.

Rice House is an Italian initiative in which the secondary materials in rice cultivation are used to build ethical houses. Rice by-products are even used by Mogu in a range of designer furniture production.

www.risogallo.co.uk

can rely on.

We’re proud of the recognition we’ve received — including Meat Management’s Catering Butcher of the Year in both 2023 and 2024, the Mitchells & Butlers Excellence in Sustainability Award, BRCGS, A-Grade status and our Silver EcoVadis accreditation, which places us among the top performers for sustainability. Both our Derby and Enfield sites have also successfully passed Red Tractor audits, underlining our commitment to integrity and food assurance.

Operating from two production facilities in Derby and Enfield, supported by a warehouse in Eastleigh and our own dedicated fleet, we serve customers across the UK with dependable and responsive delivery. Whether we’re delivering directly to sites or central distribution hubs, logistics is only part of the story — it’s the care behind each cut that sets us apart. Every order matters, and we take pride in providing not just quality, but consistency our customers

From raw to cooked, we provide tailored solutions to meet a variety of menu needs. As the industry evolves, so do we — continuously reviewing and refining our processes to ensure we meet the highest standards in food safety, and environmental responsibility.

At Fairfax Meadow, we’re more than a meat supplier — we’re a partner you can trust.

Call our team on 0344 493 7051 or visit our website: www.fairfaxmeadow.co.uk

The Perfect Snack for All Your Trade and Hospitality Needs Bar Snacks

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

See the advert on page 5 for further information.

“Pork Scratchings Can Be Healthy Too!’’

These are the words of Brian Morrisey, CEO of Snack Brands, home of Uncle Alberts Porkshire Pig Pork Scratchings.

Like many in the industry, Snack Brands have had to up their game and offer a wider variety of products for the increasingly health-conscious customers that fill our pubs and bars today.

ADAPT AND CHANGE

Even timeless classic pub snacks like Pork Scratching’s have had to adapt and Porkshire Pig now offer a range of different products - Traditional Pork Scratchings, Pork Crackling and Pork Crunch, something different for every consumer’s taste.

‘’We have a large following of customers who are doing the keto diet.” They are going to the gym and want a high protein snack. Brians son Alex has joined the family business and has firsthand experience of how customers taste buds are changing.

‘’Our Pork Crunch product sells particularly well at the start of the year when everyone looks to get in shape.’’ Pork Crunch is 65% protein, containing much less fat content making it an ideal keto snack!

It all started in a pub, Brian says…….

‘’We understand the challenges involved in running a successful Pub business as this is where we started out some 35 years ago. So, everything we do is driven by that experience, trying to make our customers lives that little bit easier.

We know all about the long hours and hard work associated with creating a successful pub and bar business.

We offer a range of pack sizes to suit all appetites and budgets, our traditional Pork Scratchings (still our best seller) comes in three different pack sizes – 40g, 45g & 80g, and also as a bulk 1Kg pack to serve in dishes.

MOVING WITH THE TIMES

To appeal to a younger audience and as a new wave of craft beer drinkers descended on pubs, Brian had to adapt his snack offering.

This is where the Pork Crackling came in which comes in two flavours, the classic Roast Pork and a Spicy Jalapeno version in 50g bags.

Crackling is double cooked which essentially means that more fat is rendered down, leaving a nice lighter, crunchy, crispy texture.

THE OVERALL MARKET HAS SEGMENTED…..

Many of the traditional Ale Houses have transitioned into eating establishments.

At the other end of this spectrum is the advent of micropubs, with a focus on a specialist drinks offering which has expanded the market for bar snacks, but the selection needs to be interesting!

Landlords we have spoken to have found that traditional scratchings pair well with cask ales and crackling and crunch are an ideal accompaniment to craft beers and ciders so our snack offerings can be appropriate in a range of venues.

This is where Snack Brands can help with a one stop solution for all snacking needs. Alongside their impressive Pork snack range, they offer a wide variety which includes, crisps, nuts, cheddars and pretzels.

Snack Brands offer a fast postal delivery service of their products straight to pubs and bars,

‘’We are trying to follow consumer trends not just in what they want to order but how they order. We figured that business owners could make their lives easier by emailing, phoning and messaging us to order their bar snacks any time and any place.

If you are interested in our services and would like to find out more you can contact us on the below details.

www.snackbrands.co.uk

brian@snackbrands.co.uk

0114 2881520

It’s a REAL-ly BIG DEAL!!!

REAL Hand Cooked Crisps launches massive TRADE EXCLUSIVE competition… Win your share of £25,000 worth of free stock!

REAL, the foodservice focussed premium hand cooked crisps with bags of character, is running its biggest ever competition, giving away over £25,000 worth of free stock.

Every month from May to September, five lucky winners will each receive £1,000 worth of REAL Hand Cooked Crisps stock. That's five chances every month for five months to win a share of this incredible prize!

Mark Dyer, Tayto Food Service National Account Controller shares, “We’re REAL-ly excited about our biggest ever trade exclusive on-case promotion. With over 20 years of supporting the food service channel, this MASSIVE stock giveaway - alongside our ongoing partnership with the Springboard Charity - underlines our commitment to this vital sector.”

Entering is easy - purchase any case of REAL Hand Cooked Crisps from your delivered wholesaler or C&C and visit realcrisps.com/win

Upload your receipt and be entered into the monthly draw.

With a draw every month you have even more opportunities to win if you buy REAL regularly!

REAL is a Great Taste Producer with a range of 9 ‘in your face’ flavours that are all gluten free, vegetarian and with no added MSG.

With five chances to win every month, there's never been a better time to get your hands on some of best-selling flavours!

This is a REAL-ly big prize that you don't want to miss!

Tayto Group is the largest family-owned, Britishmade snack company, with a stable of well-known British brands:

• Great Taste Award winning pork scratchings

- Midland Snacks, the ultimate and traditional pub snack

• Golden Wonder fully-flavoured crisps – the iconic favourites

• Animal Adventures - the fun, gluten-free, vegan, family-friendly snack

• Marmite Crisps – your customers will LOVE these moreish crisps

With the perfect product for everyone, Tayto has food service snacking sorted…

Mitigate Fire Risk Through TR19® Grease Compliance

Professional kitchen extract ductwork cleaning is essential for both hygiene and fire safety, as highlighted by Gary Nicholls, MD of Swiftclean, a specialist in ductwork risk management.

In any kitchen, the cooking process produces fine airborne droplets of fat, oils, and grease, collectively known as FOGs. As this grease-laden air passes through the extract system, it cools, leaving behind deposits that accumulate into a greasy layer on the interior surfaces of the canopy and ductwork.

To align with the TR19® Grease specification established by the Building Engineering Services Association (BESA), the grease layer must not exceed an average thickness of 200 microns—approximately half the thickness of a standard business card. Compliance with TR19® Grease serves as a crucial fire safety measure, offering protection to staff, patrons, and residents in both your premises and neighbouring establishments.

In the unfortunate event of a fire, adherence to TR19® Grease may be required for your building insurance to cover damages, as insurers increasingly expect compliance to protect their interests.

To verify compliance, it is advisable to engage a member of the Vent Hygiene Register (VHR) for your specialised cleaning needs. VHR members can issue post-cleaning certification to provide evidence of your legal obligations being met.

Moreover, the Regulatory Reform (Fire Safety) Order 2005 mandates the appointment of a Responsible Person for your property, who is tasked with ensuring compliance with TR19® Grease as part of your fire safety protocols.

While your kitchen may be spotless, it is crucial not to overlook the cleanliness of the extract system, as it should be a priority in your maintenance efforts alongside TR19® Grease compliance. www.swiftclean.co.uk

Benefits of Steam Cleaning In The Hospitality Sector

Jangro’s ntrl Range Delivers Sustainable Hygiene for Hospitality

Jangro, the UK’s largest network of independent janitorial and cleaning distributors, is setting new standards in sustainable hygiene with its ntrl range – a pioneering collection of natural cleaning products developed specifically with environmental responsibility at its heart. Designed to meet the increasing demand for greener practices in hospitality and catering, ntrl delivers high-performance cleaning without compromising on sustainability.

The range includes 13 products suitable for tasks from kitchen hygiene to washroom maintenance. Each product is formulated using plant-based extracts, ensuring they are 100% biodegradable and free from petrochemicals.

A standout feature for hospitality managers is the unperfumed sanitiser, certified with EN1276 and EN14476, guaranteeing its ability to eliminate bacteria and viruses while meeting stringent hygiene requirements. The product is QAC-free (Quaternary Ammonium Compounds) and alcohol-free, offering a safer alternative to traditional kitchen sanitisers that can leave harmful chemical residues on surfaces.

Regular kitchen sanitisers often contain ammonia-based biocides (QACs) that, if not

rinsed off, can enter the food chain, posing health risks. These chemicals may contaminate food or drink when touched by customers or staff. Jangro’s ntrl sanitiser removes this risk by using natural ingredients that clean effectively without leaving harmful residues, ensuring compliance with hygiene regulations and reducing the chance of hazardous chemicals entering the food chain.

All products in the ntrl range are also packaged in 100% post-consumer recycled plastic (PCR), helping to reduce CO2 emissions and plastic pollution. The outer cartons are made from 100% recycled and FSC-certified cardboard. Adding to its ethical credentials, the ntrl range is accredited by The Vegan Society, ensuring that it contains no animal-derived ingredients and is cruelty-free.

With Jangro’s ntrl range, hospitality businesses can uphold rigorous cleanliness standards while enhancing their environmental and ethical credentials.

Discover how Jangro's ntrl range can support your cleaning requirements at www.jangro.net/ntrl/

Innovative and Powerful Next Generation Cloud

POS and Label Printing

With rising operational costs and evolving customer expectations alongside the need to embrace more sustainable practices, the hospitality industry faces a range of challenges. Adapting to industry shifts while balancing efficiency with exceptional service requires venues to take advantage of technology that can help to streamline operations, reduce costs and enhance the guest experience.

By adopting innovative and powerful next generation food ordering and label printing solutions venues can benefit from the tools to successfully turn these challenges into opportunities. In particular, businesses can successfully adopt or expand omnichannel technology to meet evolving customer expectations and boost efficiencies. Feature-rich hardware with flexible connectivity allows for scalability, while providing a future-proof solution that can meet changing needs as the business expands. Moreover, hardware that is straightforward to set up and allows a venue to be up and running within minutes and serving customers quickly is invaluable.

Star TSP143IV X4 and TSP143IVSK X4

International POS hardware solutions provider Star Micronics has recently launched two new models within one of its most established and successful printer ranges. The TSP143IV X4 receipt and order printer and TSP143IVSK X4 linerless label printer respond to growing demand for future-proof, scalable hardware that can support fixed, mobile and Cloud applications.

Redefining efficiency and scalability for online ordering and labelling as well as front and back of house operations in hospitality environments, the TSP143IV X4 and TSP143IVSK X4 are equipped with exceptional connectivity: USB, LAN, WLAN and Bluetooth alongside Cloud connectivity as standard to offer seamless compatibility with POS systems, tablets, handheld devices, online ordering systems and self-ordering kiosks supporting all major operating systems.

Both models deliver a new WLAN and Bluetooth setup designed to simplify wireless connectivity ‘out-of-the-box’. Consequently, users can quickly connect via an autogenerated QR code or via the Star Quick Set Up Utility and be online within less than a minute.

The expertly designed and compact TSP143IV X4 and TSP143IVSK X4 feature a fast print speed while benefitting from an internal power supply and 4-year warranty as

standard. And, with security being a key challenge facing many hospitality businesses, Star’s unique cash drawer connection sensing feature allows the printers to distinguish an open drawer or one which is completely disconnected. The information can be reported directly to a locally controlling application or via the Cloud.

Next Generation Cloud POS solutions

To enable almost instant printing in venues from Cloudbased hospitality software and apps, Star offers software and integration tools for enhanced connectivity thanks to its superior CloudPRNT™ Next technology based on the MQTT protocol. With CloudPRNT widely used by hospitality venues worldwide as part of a table ordering or online ordering system, Star’s latest CloudPRNT Next technology provides faster, more secure and efficient online ordering. Star CloudPRNT enabled printers are able to receive orders from multiple channels including fixed POS systems, mobile devices and tablets, networked as well as Cloud based systems which results in an efficient ordering and transaction process.

Furthermore, by using Star CloudPRNT connected printers, users have the option to access StarPrinter.Online, a fully managed Cloud printing and device management platform with minimal setup time and cost as well as near zero integration. To date, the service has been widely adopted across the hospitality industry and is continually expanding both in terms of features and global reach.

Linerless labelling

With the rise in multichannel ordering in the hospitality industry in recent years accompanied by increasing demand for customer collection, third party delivery and legislation around accurate ingredients and allergy identification, the requirement for efficient food and beverage labelling has surged. Amongst the range of labelling solutions currently available, linerless labels stand out for their eco-friendly properties and operational efficiencies.

Thanks to its linerless sticky label printing capabilities, the TSP143IVSK X4 offers a versatile solution for hospitality environments seeking to print repositionable labels for food and drink orders and deliveries, resulting in greater order accuracy and streamlined workflows.

Sustainability

Supporting sustainable business practices, EnergyStar Certification ensures the TSP143IV X4 and TSP143IVSK X4 operate optimally, allowing for power consumption and operational costs to be reduced. And, being packaged in eco-friendly packaging with a 30% smaller box size and near zero plastic wrapping, environmental impact is kept to a minimum.

For all linerless media, a key benefit is the reduction in waste. With no backing paper to discard, linerless media offers significant paper saving properties with more labels per roll than standard label rolls. Thanks to fewer roll changes as well as the advantage of reduced shipping costs and storage space requirements, given linerless labels are more compact than traditional labels, cost savings can be achieved alongside enhanced operational efficiency and sustainability.

Investment in advanced technology

Successfully addressing the challenges facing the hospitality industry requires investing in the necessary tools and future-proof solutions. Without a doubt, businesses that recognise and commit to advanced and powerful technology will be best positioned to enhance efficiencies and capitalise on future opportunities.

Food outlets and catering providers understand the risks of food labelling errors, which can harm customer safety and business reputation. Natasha’s Law, introduced in October 2021, mandates clear food allergen labelling on Pre-packaged for Direct Sale (PPDS) foods, helping protect the two million allergy sufferers in the UK.

While Natasha's Law has brought about positive changes, it also presents challenges for industry workers to meet legal requirements. For example, restaurants offering takeaways must provide allergen information or dietary requirements at both the point of purchase and delivery. Businesses selling PPDS food made and packaged onsite, like grab-and-go sandwiches or meals, must label products with clear names, a full list of all ingredients, and highlighted allergens.

Failure to comply can result in fines or even criminal charges. To avoid penalties and protect customers, businesses should implement reliable labelling solutions.

Food Safety

Handwritten labels can be illegible or fade, so using technology for accurate, durable labels is a smarter choice. These labels can display allergens, ingredients, barcodes, expiry dates, and more.

Brother’s labelling solutions offer high-resolution, legible labels for PPDS food. Café Common Ground, for example, uses Brother’s TD-4520DN printer and P-touch Editor software to print compliant professional labels for its takeaway PPDS food. This was the perfect solution for printing bespoke labels as required by Natasha’s Law, giving customers more confidence in their choices.

Additionally, Brother’s stock rotation solution is flexible, integrating with digital services or working standalone with additional battery packs. It can also help reduce errors, label waste, and food waste by providing more accurate use-by dates and times. As food labelling requirements continue to evolve, businesses should adopt flexible, cost-effective labelling technologies to keep both customers and businesses safe. Visit https://brother.co.uk/food-labelling to discover Brother’s full range of food labelling solutions.

See the advert on the previous page for details.

No More Lax Labels – How Labelling Technology Support Safety and Reputation Products and Services

Now Is The Time To

Buy Refurbished

At Forward Vending and Catering we have always taken a pride in seeing what the market is looking for; and that is what we have done with our refurbishing program.

The market for good quality coffee has never been bigger. Therefore, the need for quality machines has also grown as has the cost of these machines. At Forward Vending and Catering we have seen too many companies wanting to break into this market but being held back by the high price of equipment. There has always been the option of buying second hand equipment with all the potential pitfalls. What we have done at Forward

Vending and Catering is to start a refurbishing program that makes sure the machines we sell or lease are in tip top condition thus at the same time saving our customers a great deal of money. How good is our refurbishing? We think it's great and are so confident that with any -of our refurbished machines we offer a no quibble 12 months warranty,

Now anyone can get into the lucrative coffee business at a sensible price.

For more details see the advert on page 4 or call 01371

CLEAN Do The Workwear, So You Can Do The Work

CLEAN Linen & Workwear are one of the UK's most trusted laundry companies. They supply tailored workwear solutions provided by real people. Their comprehensive laundry network means they can service customers throughout England and Wales, providing chefswear, workwear and linen rental services. Whether you operate from a single-site hotel, pub or restaurant or have multiple locations, CLEAN can tailor a workwear rental solution to suit your business requirements. They offer various uniform options to support the entire kitchen brigade, from Executive Chefs to Kitchen Porters.

With their workwear rental service, you can say goodbye to the hassle of purchasing, storing, and maintaining chef and kitchen uniforms. Instead, enjoy the convenience of a hassle-free rental system that provides freshly laundered garments whenever your team need them. By renting with CLEAN, you can avoid upfront purchase costs,

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 game-changer 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

Sunfly Karaoke

Sunfly is undoubtedly the bestknown name in Karaoke, having been formed in 1991. However, technology has come a long way since the 90s. Sunfly now have over 20000 HD Karaoke videos designed specifically for large screens. All songs have been digitally remastered for consistent audio quality. There are specially curated playlists and international content on all systems. Sunfly now have a large range of online and offline systems. The most popular in the pub and restaurant market is the Sunfly Showcase Touchscreen System which features an intuitive interface and robust touchscreen designed for frequent use. Available for sale and on lease for just £100 + VAT per month for two years (then £25 per month).

overstocking or understocking, and keep track of their stock movements accurately.

spread the payments over your contract, and ensure quality and care with every wash. Delivery is free, and there are no hidden charges; contracts even include repairs. Each item of clothing can be branded and tailored to the wearer with logos and embroidery. Their managed service prevents issues compiling when supplying your team with work clothes; a convenient locker valet service helps distribute and store uniforms, and they tackle minor repairs early to extend

of

as it reduces

Ultimately,

losses, and uniforms only

replacing when a repair is not safe or cost-effective. With CLEAN's workwear rental and laundry service, business owners can focus on what matters most — running their business — while CLEAN takes care of the rest. To find out more: www.cleanservices.co.uk or see the advert on page 2.

In addition to these features, CES Touch offers intensive operator management and indepth 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

subscription per month, minimum one year.

In addition, we have partnered with SingPods who have a fantastic range of professional systems as well as their famous self-contained pods.

We also have tablet-based systems such as the EVOBOX Club which is available for only £60 + VAT

If you have an under-performing function room, you may be surprised to hear how easy and affordable it is to convert part or all of the room to a Private Karaoke room. Customers can then book online and enjoy 2 or 3 hour timed sessions; bookings are managed with intuitive room management software. Contact us for a free consultancy or for a full build quote. ROI possible within 3 months.

All systems are fully licensed and legal, sales are reported to PRS every quarter. We also provide great 24/7 IT support.

Visit our website today @ sunflysolutions.com to view our other products such as the Satellite Laptop and Wireless Microphones systems as well as apps and subscription packages. See the advert on page 9 for details.

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 their commitment to excellent customer service, providing 24/7 support, 365 days a year. Whether you’re a small business owner or a large retailer, 3R’s EPOS solutions and CES Touch software are sure to provide you with the tools you need to succeed.

See the advert on page 3 for details or visit www.3rtelecom.co.uk

J&E Hall Cellar Coolers Impress at Boom Battle Bars

J&E Hall cellar coolers are playing a significant supporting role as the popularity of the Boom Battle Bars entertainment chain gathers pace.

While games such as axethrowing, crazier golf and augmented reality darts are proving to be a major draw, quality food and drink also contribute to a formula with a multi-generational appeal.

The business opened its first venue in Norwich in December 2020 and has grown steadily since. Boom Battle Bars are a high-volume business serving a lot of draught refreshments, so quality cellar cooling is essential. Having a very good cooling system for the customer-facing area is critical to the experience that the customers expect.

Heat Recovery (HVAC) has installed J&E Hall cellar cooling equipment in a dozen venues so far. Co-owner Mike Higginson says: "In mid-2020 I had a call from one of the Boom Battle Bar designers who I had done a lot

of work for over the years –presenting a great opportunity. We became involved in work at the Liverpool bar in late 2020 during lockdown and it all went on from there. We have installed J&E Hall cellar cooler equipment of varying sizes and specifications in a dozen venues so far. The units are good quality, easy to use and maintain. They are a very good product for the price range."

Ideal for beer cellars and other applications down to 4°C, J&E Hall’s complete range of cellar coolers provide a cost-effective and reliable solution to maintain specific temperatures required for beer and wine cellars.

Boom Battle Bars is the market leader in a new entertainment concept, competitive socialising, offering games including American shuffleboard, augmented reality darts and axe-throwing as well as conventional pool and beer pong.

See the advert on page 11 or visit www.jehall.co.uk for details.

Outdoor Spaces

Why Bistro Style is an Enduring Classic

The word bistro conjures up Parisian pavements lined with effortlessly stylish folk, enjoying simple food in the sunshine, great wine, and strong coffee! At the heart of this enduring aesthetic lies bistro-style furniture, a classic that has graced hospitality spaces for over a century. Its continued popularity isn't merely a matter of style; it's a testament to the perfect blend of practicality and elegance. The furniture was designed to be functional and space-efficient, fitting the intimate nature of family-owned bistros.

At Eclipse Furniture, we’re connoisseurs of charming bistro style. Iconic pieces include our Parisian Tables, the epitome of chic with their gold trimmed, durable, marble effect tops and embellished metal bases that utilise FLAT technology to help them stabilise on uneven surfaces.

You’ll also recognise the style of our Futani and Brittany Chairs with elegant woven seats and backrests.

Available in a range of colour, they’re designed to be strong and stackable, making them ideal for busy settings, both inside and outdoors. And they’re comfortable too! After all, you want your customers to chat, linger and enjoy just one more espresso!

Today, bistro furniture continues to thrive, adapting to modern tastes while retaining its core appeal. Its versatility allows it to seamlessly integrate into any setting, from a cozy corner café to a stylish gastropub, or high-end hotel terrace.

Classic bistro furniture will never go out of style. It's a reminder that the appeal of simple, elegant design, like a good bottle of French wine, is timeless.

Eclipse Furniture

Website: www.eclipsefurniture.co.uk

Telephone: 01452 336 520

Email: sales@eclipsefurniture.co.uk

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.

All models are stacking and kept in stock in our EU factory. Multiples of 22 only per col For further info 01293 783783 or 07939 025871 or terry.kirk@ilfchairs.com You can also visit www.ilfchairs.com and go to “Outdoor Seating” section. Outdoor tables also available

Outdoor Spaces

Jefferson Calor Gas: Your Premier Outdoor Leisure & BBQ Gas Supplier Across the South

•

Spring Into Action With A Mobile Coffee Service

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’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.

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

• Diverse Applications: Superb for gas barbecues and patio heaters designed to enhance dining ambience and comfort.

• No Mains Gas, No Problem: Ideal for venues and events without access to mains gas supply.

• Mobile Solutions: Essential for mobile catering units, burger vans, and food trucks at events and festivals.

FREE DELIVERY TO THE SOUTH: We Supply Calor Gas Bottles directly to your business at no extra cost.

Spring has arrived, making it the perfect season for hospitality venues

Elevate Your Alfresco Dining Experience As You Save On Outdoor Furniture

There’s nothing like enjoying a meal outside on a warm summer’s day. With the same menus increasingly being available indoors and out, it’s important to make sure the alfresco experience matches the indoor one. Here at Trent Furniture, we offer a great range of stylish and durable outdoor dining furniture designed to bring the full restaurant experience outside.

Our stackable Plaza range is a bestseller for good reason. Made from chic weatherproof synthetic black rattan with a generously sized 80 x 80cm hardened glass table top, the Plaza Table can seat up to four people for drinks and dinner in style. Add a combination of the matching Plaza Chair and Plaza Armchair for idyllic long lunches and dinners in the sunshine. With 10% off the chairs for a limited time, now is the perfect opportunity for an outdoor update.

Alternatively, why not opt for a similar stackable con-

vibe in on-trend brown with the Bolero range? The chic

Table is constructed from

polypropylene and again, you can choose to pair it with a combination of the matching Bolero Armchair and Bolero Side Chair, with the whole range currently available with 10% off. The clean modern lines of aluminium make a strong statement in any outdoor setting and couldn’t be easier to maintain. Now available with a fantastic 15% off, and also easy to stack, the Alma Square Aluminium Table and the Alma Round Aluminium Table are the perfect partners for the Monaco Aluminium Stacking Chair, which also has 10% off for a limited time.

To find out more about our great range of summer dining furniture, please call us on 0116 286 4911 or email sales@trentfurniture.co.uk.

At Kitchen Clearance UK, we specialise in supplying top-quality refurbished and B-grade commercial catering equipment from some of the industry’s most trusted brands, including Rational, Lincat, Merrychef, Maidaid, Falcon, Foster, Blue Seal, and many more.

We carefully source only the best pre-owned commercial catering equipment, ensuring that each piece is fully refurbished to a high standard and rigorously tested by our expert engineers. All equipment can be viewed if required to see it working and see the quality of the item.

Kitchen Equipment and Fit Out

We also supply B-grade catering equipment — items that may have minor cosmetic imperfections or have been used for demonstrations. All B grade items come boxed and complete with all accessories where required, offering a cost-effective solution for high-per-

formance kitchen equipment. We pride ourselves in excellent customer service, making sure any initial issues are quickly resolved.

COMMITTED TO SUSTAINABILITY

As a green business, we are dedicated to reducing waste in the catering industry by giving high-quality equipment a second life. Before disposing of any catering equipment, reach out to us, it’s not only better for your finances but also for the environment.

Located on the borders of Lincolnshire, Leicestershire, Rutland, Northamptonshire, Cambridgeshire.

Tel: 07790 612911

Email: kitchenclearanceuk@gmail.com www.kitchenclearanceuk.co.uk

Kitchen Clearance UK LimitedHigh Quality Refurbished Catering Equipment Sustainable Refrigeration That Goes the Distance

Liebherr’s new heavy-duty range combines durability, energy efficiency and a fiveyear guarantee

Liebherr’s latest heavy-duty refrigeration cabinets are designed for commercial kitchens that demand more –more reliability, more usable space, and more energy efficiency. Built with premium components and backed by a five-year parts and labour guarantee, the new range reflects the brand’s ongoing commitment to long-lasting, responsible refrigeration.

ture performance in realtime. In the event of a power cut, it automatically logs the highest internal temperature reached — helping operators make informed decisions on stock quality.

Among the standout models is the FRPSvg 6501 Performance Forced-air refrigerator GN 2/1, featuring an energy efficiency class A rating, 597 litres of gross volume, and a robust stainless steel interior that’s easy to clean and built to last. Practical touches such as integrated LED lighting and smooth surfaces support hygiene, while retrofit-ready WiFi and LAN interfaces enable connectivity with Liebherr’s SmartMonitoring platform.

This digital system tracks and documents tempera-

Beyond the product, Liebherr’s sustainability ethos runs deep. Many of its sites are powered by renewables, with water-saving processes and waste-reduction strategies implemented across the group. From design to disposal, the company focuses on reducing environmental impact without compromising on performance.

“This new range is engineered for businesses that want refrigeration they can count on,” says Will Crighton, National Account Manager at Liebherr. “It’s about offering reliable, future-ready solutions that support both operational efficiency and sustainability goals.”

Visit home.liebherr.com for further information.

Frying Ranges

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

“Fundamentally, the device increases the lifespan of the oil, and this means a cost reduction of around 30%

to the business because we now change the oil every eight days instead of five days. And on top of that, we're obviously helping our environmental footprint because we now use less oil. Excellent quality food is key to the group brand here at Almond Family Group of Pubs.”

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

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

Visit www.oilchef.com or see the advert on the back cover of this issue for further details. Introducing OiLChef, The Award Winning Catalytic Convertor for All Deep Fryers and

Fridge Seals Direct

Fridge Seals 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 warehouses - we 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

Your New Kitchen Assistant Is Here...

COMBI OVEN

Atosa are proud to introduce our new Combi Oven, we have noticed a gap in the market for a quality Combi Oven within our price bracket, we believe our range of Combi Ovens compare favourably with similar products in the market.

Available in Gastronorm (GN1/1) and Bakery (GN2/1) in a variety of tray sizes, we have developed a Combi Oven with the latest innovations, including Wi-Fi access via the Atosa APP, a 10’’ Intuitive Touch Display, User Friendly Recipe Book, 5 Automated Washing Cycles, Customisable Timer and Multipoint Core Probe.

Offering the flexibility to cook either simultaneously or successively whilst maintaining a result of outstanding quality. Ergonomically, the Combi Oven reduces space required and the need to run various other kitchen equipment, resulting in cost saving via improved efficiency and a more comfortable kitchen environment, operating at a lower ambient temperature.

EXTENDED WARRANTY

Atosa are pleased to announce a new way to warranty our freezing technology products, you now can extend the warranty for up to 5 years, this allows you to have total peace of mind in the knowledge that in the unlikely event that any issues were to arise, you are covered and our team of qualified engineers can respond immediately and professionally anywhere in the UK.

To take advantage of this offer, you have the option to extend your warranty at the time of your original purchase to either 2,3,4 or 5 years, dependent on your preference, for a small surcharge.

By giving you the option to choose the length of warranty, it allows you to maintain control of your level of investment v level of warranty cover.

Atosa are one of the first companies within our price range to offer this service.

For further information, see the advert on the facing page.

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 opera-

tions 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

See the advert on page 5 for details.

• 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

Kitchen Equipment and Fit Out

WAM Engineering Services

WAM Engineering Services, a leading provider of installation, servicing, and

repair solutions for the catering and hospitality sector, has rapidly established itself as a trusted partner for a diverse clientele, ranging from small coffee shops to major pub brands.

Founded in 2022 by ex-Royal Navy engineer Alistair Green, WAM Engineering has experienced significant growth, employing a large team of experienced engineers and operating a fleet of vans across Wales and the South West.

Many team members share Alistair’s military background, bringing a disciplined and professional approach to their work and a "can-do" attitude that has won them continual praise from customers.

The award-winning business puts speed, accuracy and customer service at the heart of everything they can do, and their problem-solving mindset has led to the business investing in a series of portable fridge freezers.

These trailer-based units can be towed to almost any location and can help commercial kitchens deal with a range of scenarios from power cuts and breakdowns to outdoor events, seasonal demand and more.

With the skillset and qualifications to work on almost any appliance used in a commercial kitchen, WAM is able to offer customers a "one-stop-shop" approach that includes:

• Emergency Repair

• Servicing & Maintenance

• Installation • Equipment Sales & Hire

• Kitchen Design & Projects

• Annual Compliance Testing & Certification

This, combined with their fast response times, indepth knowledge and training of the equipment they work on, make WAM Engineering Services a business to not only watch, but one to add to your contacts list as if it's to do with Commercial Catering, Refrigeration or Washware, WAM is the team to call.

Call 01792 712442 or visit www.wam-engineering.co.uk

Caterquip - Specialists in Ventilation Systems

is

to be celebrating their 25th 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

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-

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.

Caterquip Ventilation Ltd

proud

Kitchen Equipment and Fit Out

Microsave Launch New, High Grade Teflon Cooking Trays for Accelerated Cooking Ovens and Microwaves

The Microsave brand is well known throughout the foodservice industry for it innovative Microwave Cavity Liner products, saving operators time and money by keeping the insides of their expensive microwaves clean and free from unnecessary repairs, essentially protecting their investment.

The brand is now launching a range of Teflon cooking trays, designed for use in both microwave ovens and accelerated cooking ovens, such as Merrychef, Panasonic and the Lincat Cibo + as well as others.

Manufactured in Europe, the trays use an extra thick Teflon coated material and boast a 25mm wall around the tray to catch all unwanted spills. The

Teflon coated material is completely nonstick and easily cleaned. The tray is reinforced with a medical grade stainless steel rim. This rim is wrapped in a Teflon cover, making it completely food safe and also safe for use in both Microwaves and accelerated / speed ovens.

As with all other Microsave products, distribution will be through Regale Microwave Ovens Ltd.

Iain Phillips, Managing Director of Regale said ‘ The current range of cooking trays available from both Manufacturers and third parties are, in my opinion either ridiculously expensive, of very poor quality or in some cases both. These new Microsave products are made of a really high grade material, and the reinforced ring make the trays so robust.

Meiko UK Launch Of The Compact Biomaster ‘Flex’ Food Waste Recycling

The Meiko BioMaster FLEX food waste recycling system is just 500 mm wide and has 150 mm ground clearance for cleaning, making it ideal for any kitchen situation.

A FLEX system replaces floor bins and can be sited anywhere, next to the dishwasher or within tabling in the kitchen or prep area. The liquid food waste recycling system ensures that there are no open buckets or bins of food waste to move around, no unpleasant odours, and no flies or vermin.

BioMaster FLEX processes, using homogenisation, all typical food waste plus frying oil, coffee grounds, dead flowers and fats into a liquid slurry. This slurry is pumped to the BioTank, where it is collected and transported for biogas, usually every 4-6 weeks.

“FLEX provides the most sustainable, labour-efficient

and futureproof recycling solution for the public sector,” says Meiko UK MD Paul Anderson.

“Featuring the same powerful homogenising motors as the larger BioMaster 4 hoppers, it deals with all typical food waste, including fats and oils, and it brings major cost benefits, including labour and collection cost savings.

“Meiko BioMaster FLEX ensures the caterer retains clear ownership of the waste, which is essential to futureproofing the business. Homogenisation of waste gives the caterer the best negotiating position for cutting removal costs in the future, in addition to benefiting from the labour efficiencies and other cost savings.”

For further information see the advert on page 7 or visit www.meiko-uk.co.uk

The fact we can offer them with a saving in the region of 15% from the manufacturers original product, whilst in my opinion offering a superior item, made it a very easy decision to bring these excellent new trays into our product range’.

In fact, Regale are so confident in the new Microsave cooking trays, they will offer a full refund to anyone who returns one within 30 days of purchase, no questions asked.

The trays measure 290mm x 260mm and are 30mm deep. They are in stock and available in Blue, Black and Green.

For more information, please email; Microwaves@regale.co.uk or call Regale on 01329 285518.

Williams’ New Jade Counters Offer ‘Best In Class’ Energy Efficiency

The new versions of Williams top of the range Jade refrigerated counters are ‘best in class’ when it comes to energy efficiency. Although there are other refrigerated door counters with the same A+ grading, the Jade models have the lowest kWh figures on the market. They also have a smaller footprint, giving even greater versatility in installation, while the multiple options available mean that operators and designers can customise their counter so that it exactly fits their application.

The Jade counters have a variety of energy saving features and components. They include Willams’ updated CoolSmart controller, which monitors operation and internal temperature, minimising energy by only running the system when it’s required. Its sleek new capacitive touchscreen is highly sensitive and accurate, using clear visuals, including a bright white temperature display, to help staff check the operating status at a glance. Since it is IP55 rated, the screen is both water- and dust-proof.

The Jade counters use a natural refrigerant. As well as enhancing energy efficiency, this makes them a truly

Property and Professional

green choice, with low GWP and zero ODP. All Jade models offer premium performance, being tested to Climate Class 5 and capable of operating efficiently in ambient temperatures up to 43°C.

The Jade’s customisability is exceptional. Williams can offer a huge range of options so that the specifier can get exactly the counter they need for their precise application. They include raised pan holders and cut out wells to hold ingredients as a prep station; drawers instead of doors, in banks of either two or three; and a choice of counter height. Both refrigerated and freezer Jade counters are available in three sizes, two-, three- and four-door, with capacities of 317 litres, 469 litres and 622 litres respectively. All are designed to accommodate 1/1 GN shelves.

Williams Refrigeration offers a comprehensive range of commercial refrigeration including gastronorm cabinets and counters, specialist bakery equipment, coldrooms, multidecks and blast chillers.

To learn more about Williams extensive product range visit www.williams-refrigeration.co.uk.

‘’Managing the

through to Service and Kitchen staff, your team needs careful and skilful Management, Motivation, guidance and Development. 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

Magicman - Repair, Renew, Restore

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

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.

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

Design and Refit

Oorja, London - Designed & Built by Adan’s Hive Ltd

Adan’s Hive Ltd recently completed the full design and build of Oorja, an exciting new Indian restaurant in the heart of London. Oorja brings together modern Indian cuisine with a contemporary interior that reflects the energy and warmth of its dishes—perfectly aligned with the name, which means “energy” in Sanskrit.

From concept to completion, Adan’s Hive handled every detail, creating a bespoke space that’s as visually compelling as it is practical. The design marries traditional Indian elements with a modern, minimalistic flair—featuring rich textures, bold lighting, and curated materials that give Oorja its signature atmosphere.

The project was delivered on time and on budget, highlighting Adan’s Hive’s reputation for smooth, reliable project execution. The space includes an open-plan kitchen, bar, and dining area—all designed with customer flow, ambience, and operational efficiency in mind.

Oorja is more than just a

restaurant—it’s an experience. The end result is a stylish, inviting venue that speaks to both the soul of Indian cuisine and the elegance of modern design.

To see more of Adan’s Hive Ltd’s full-service commercial design and build work, visit www.adanshivednb.co.uk or follow them on Instagram @adanshive

Update Your Venue With Stunning New Table Tops

When tables start to look like they’ve seen better days, it’s very often the case that it’s just the table top that’s showing signs of wear and tear. Here at Trent Furniture, we have a fantastic range of table tops that will give your pub, bar or restaurant a new lease of life, with no unnecessary expense!

More and more, we’re seeing hospitality venues opting for attractive, high-quality Melamine Table Tops. As well as offering incredible value for money, our strong and durable range’s exceptional performance is matched by its impressive good looks. Available in a great choice of sizes, these table tops are compatible with any of our metal or cast-iron bases. Choose between light oak, dark oak or the currently trending black finish for the perfect match for your existing bases.

Of course the natural beauty of solid wood will

never go out of style, and our Solid Wood Table Top will always be a firm customer favourite for bars, restaurants and pubs. Our solid hardwood tops are available in 16 straight-edged finishes with a clear acid catalysed lacquer coating to provide added durability for the demanding hospitality setting. These timelessly stylish table tops are available in elegant light oak, dark oak and walnut.

If you’re looking to elevate your existing wood table tops, why not opt for our new Thick Solid Wood Table Top? Available in round, rectangular and square in our signature woods, these table tops feature a 56mm built-up edge to create a feel of simple, understated luxury.

To find out more about these and our other great ranges of table tops, please call us on 0116 286 4911 or send us an email at sales@trentfurniture.co.uk.

Need to Increase Footfall? Our Custom Made Quality Furniture Could Help!

Elevate

Whether

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.

products at competitive prices.

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!

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

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.

Café Culture - Pavement Profit

Simba’s Award-Winning Tech: From Homes to Hotels Design and Refit

With their unique technology and engineering, Simba’s critically acclaimed Hybrid® mattresses are designed to feel comfortable to all shapes and sleeping styles. And as the most five-star rated mattress brand (as voted by customers) in the world, it looks like they achieve that.

Now Simba have launched their game-changing technology in the hospitality industry; their contract mattresses are already welcoming guests of hospitality brands such as Wilderness Reserve, the Ellen Kensington, Edinburgh’s House of Gods, and Corsica’s Terra di Gaya. “These stunning hotels echo our commitment to superb comfort and service” says Keri Blunden, Head of Contract Sales.

The stars of Simba’s show are their patented, titanium alloy Aerocoil® springs. Strong but small, they nestle unnoticed in the upper layers of Simba mattresses, offering tailored support and extra airflow; their conical shape means they compress inwards under pressure (not sideways) to limit movement transfer. The other key player is Simbatex® foam - an open structure, graphite-infused foam designed to offer extra elasticity

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

and cushioning, along with heat diffusion and airflow for freshness.

There are three, hospitalityready designs, Keri continues, “Our contract mattresses deliver Simba’s signature comfort while meeting the requirements of the hotel sector; they’re made in the UK, rod-edged for durability and fully recyclable - a key requirement for us as a B Corp certified sleep brand”.

Check in with Simba contract mattresses:

Hybrid® Luxe Contract Mattress. Simba’s most sumptuous design, featuring the largest spring count and ten layers of superb comfort and pressure relief.

Hybrid® Pro Contract Mattress offers exceptional comfort at a lower price. With eight comfort layers and a lower spring count.

Green Label Contract Mattress is designed to offer planet-conscious plushness; cushioning wool combines with natural latex and Simba’s Aerocoil® springs to provide natural comfort and high-performance support.

Please contact wholesale@simbasleep.com for more details.

only do we supply contract furniture, but when it's time for your establishment to go through a refurbishment we also offer a complete clearance service. We'll organise everything from a suitable time and date, professional clearance staff to remove contract furniture whether fitted or unfitted. Along with our sister company Caterfair who provides commercial catering equipment for your kitchens we are the ideal people to speak to when you are looking to refurbish. 01733 310115 sales@mayfairfurniture.co.uk www.mayfairfurniture.co.uk

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“Unbelievable!