CLH Digital - Issue #287

MPs Unite in Support of Hospitality...

Pressure Mounts on Chancellor

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Welcome to the latest issue of CLH Digital

EDITOR

Peter Adams

GOOD NEWS! AS MPS RALLY TO SUPPORT PUBS

Firstly, I want to thank all those who have commented on our 25th anniversary.

We have received some wonderful feedback from valued advertisers and valued readers alike. Your kind comments are much appreciated.

Our lead story is once again positive news—well, I say positive, but in the real world it should not be necessary to call on an elected Chancellor to stop taxing an industry into oblivion.

When we elect people to office, there is an expectation that they will act in the best interests of the country and economy, and I really cannot see that at present

That said, when we see such a large amount of cross-party support for the hospitality and on-trade, with MPs calling for direct action, it is a clear sign that the Chancellor is on the wrong path and must change course.

Our lead story is in fact two rather distinct stories. The first is a survey conducted by Ipsos on behalf of the BBPA, where a staggering 96% of Conservative MPs and 86% of Labour MPs expressed support for pubs. What were the others thinking?

The second is a further story where a group of 50 MPs have written to the Chancellor demanding change. As I often say, quoting one of the great truths: a nation cannot borrow its way out of debt or tax its way to prosperity. And MPs are, it seems, waking up to that fact.

I also note that international visitors spent an additional £562 million across Britain as a result of activity by national tourism agency VisitBritain/VisitEngland— so they say! Results also show that 60% of this estimated additional spend, £336 million, was in destinations outside of London.

Not that I wish ill on London, but it is so refreshing to see international tourism extended beyond the capital. VisitBritain's annual review comes as its just-published inbound tourism forecast estimates £34.6 billion would be spent by international visitors in the UK this year, up 6% on 2024. Looking at visits to the UK, 44.3 million visits are forecast, up 4% on last year.

And what do we read today? Rachel Reeves has been urged to hit holidaymakers in the pocket at the Budget by imposing new green taxes on flights.

According to reports, the Chancellor “should consider a range of levies on aviation” to ensure the sector pays "its fair share" towards Britain's Net Zero targets. Ms Reeves should also consider a "wider review of aviation taxation to ensure that the 'polluter pays' principle is upheld," the Environmental Audit Committee report adds.

It really cannot go on!

I would encourage all our readers to follow us on X/Twitter @CLHNews and visit our website at www.catererlicensee.com to sign up for our twice weekly e-newsletter.

I can always be contacted at edit@catererlicensee.com

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MPs Unite in Support of Hospitality

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Research last month revealed that more than one in 20 pubs are at risk of closure over the coming year with the loss of 12,000 jobs unless the Government stops “taking so much money out of the till”.

Operators said a combination of high business rates, alcohol duty and Labour’s jobs tax are making it impossible for increasing numbers of pubs to make a profit.

An estimated 378 pubs are expected to close in the current calendar year, but next year that figure could rise sixfold to 2,200 of the remaining 38,000 pubs in England and Wales, according to the Centre for Economics and Business Research (CEBR).

PUBS MATTER

Emma McClarkin, CEO of the British Beer and Pub Association, said: “When MPs from across the political divide are united in their recognition of the hospitality sector, it should be clear to the Chancellor that the correct thing to do at the Budget is to back pubs.

“MPs know how much pubs matter to their constituents and communities, and we hope this further underlines the almost universal support of the pub.

“This Budget is a once in a generation opportunity to undo years of crushing fiscal pressures and reset rates and regulations which currently punish the pub and, therefore, jobs and communities.

“This Budget must deliver meaningful business rates reform at pace, cut beer duty, mitigate soaring employment costs, and review the chaotic and unfair packaging tax. Doing this will mean pubs can grow from strength to strength and, with them, so will the economy, job market, and communities.”

EXTREMELY RARE

Ed Whitehead, Corporate Reputation Advisory Director at Ipsos, said: “We’ve been surveying MPs for forty years, and it’s extremely rare to see such high levels of favourability towards a sector. MPs tell us that a that a company’s impact within their constituency is the primary reason they would speak highly of an organisation, so these findings suggest a widespread appreciation for the role that hospitality plays in communities across the UK.”

With just over a month to go before the Budget, the British Beer and Pub Association said Government has five weeks to save 5,000 jobs.

HIGHLY

TAXED

The BBPA said, as one of the most highly taxed sectors in the UK, the pub sector needs business rates reform. The continued squeeze on costs and margins and the end of business rates relief will mean over 2,000 pubs are at risk of closure next year – equivalent to a loss of over 12,000 jobs and 6 closures a day. However, if Government grants the maximum 20p discount in the Budget, this could save approximately 800 pubs and saving more than 5,400 at-risk vital jobs.

MP’S SUPPORT

Last week Emma Lewell MP coordinated a letter to the Chancellor, signed by 50 Labour MPs and supported by UKHospitality, calling for measures to support the hospitality industry in the Autumn Budget. The industry she said is facing a ‘stark’ situation due to higher costs, including those imposed on operators under Ms Reeves' last Budget.

MPs expressed concerns over 84,000 jobs lost in pubs and restaurants since the Chancellor's last Budget, writing that hospitality is ‘under acute pressure’.

KEY PROPOSALS IN THE LETTER

The letter, sent ahead of the Budget on November 26, 2025, outlines steps to relieve "acute pressure" on pubs, restaurants, and cafés from rising costs. The main recommendations include:

• Cutting VAT: A 5% reduction in the VAT for hospitality businesses to boost consumer demand and aid venues' viability.

• Reforming business rates: A call to abandon the proposed surcharge on larger venues, which includes many pubs, to prevent further venue closures and redundancies.

• Reducing National Insurance: A decrease in National Insurance contributions to protect entry-level positions within the sector.

BACKGROUND AND CONTEXT

• Response to a campaign: The letter was sent in support of UKHospitality's #TaxedOut campaign, which highlights the financial pressures facing the industry.

• Cost pressures: It references the £3.4 billion in extra annual costs imposed on the hospitality sector by policies from the previous Labour Budget and the £500 million increase in business rates in April 2025.

Negative impact: The letter highlighted that 84,000 jobs were lost in the pub and restaurant sector since the last Budget, underscoring the severity of the situation.

EARLIER SUPPORT FOR PUBS

This is not the first time Lewell-Buck has championed pubs. In January 2024, as the MP for South Shields, she proposed a Private Members' Bill to simplify the process for pubs to extend their opening hours for national events, which later received government support.

WRITE TO MP’S

Furthermore CAMRA is calling on members, operators and the wider public to demand the chancellor announces support for pubs, social clubs, breweries and pubgoers ahead of next month’s budget.

CAMRA has set up a quick and easy-to-use template tool for consumers to email their MP asking them to support beer and pubs.

CAMRA wants MPs to ask the chancellor to:

• Rduce VAT on food and drink served in pubs

• Keep her promise to introduce permanently lower business rates for pubs and hospitality businesses in England

• Provide help with sky-high energy bills for pubs and breweries

• Think again on increases to Employer National Insurance contributions which are hitting pubs hard

• Drastically cut duty charged on draught beer and cider served in pubs, social clubs and taprooms.

CAMRA chairman Ash Corbett-Collins said: “We all know that our pubs and independent breweries are struggling right now. This year, more than ever, we really need as many people as possible to use our tool to contact their MP and demand better support for consumers, pubs and breweries.

“Emailing your MP really does make a difference. MPs tell me that people power is one of CAMRA’s greatest strengths when getting our voice heard in parliament and in government. Together we can convince the Chancellor to deliver meaningful support for pubgoers and beer lovers.”

Managing Cash Flow In Hospitality During Economic Uncertainty

Emma Birchall, Partner at advisory and accountancy firm JS (www.jacksonstephen.co.uk), explores how the hospitality industry can navigate current financial and economic pressures to strengthen resilience through better cash flow management.

Few industries have felt the economic turbulence of recent years quite like hospitality. Rising supplier costs, soaring energy bills, staff shortages and unpredictable consumer spending have all impacted already tight margins. Last year’s Autumn Budget added additional pressures, with increases in minimum wages and increased employer’s national insurance contributions, leaving many businesses concerned about keeping their cash flow steady in a volatile climate. With the 2025 Budget fast approaching, we await to see whether there will be further changes that impact sectors including hospitality.

An industry already subject to seasonal fluctuations, hospitality businesses face a difficult balancing act: how to maintain quality and service, while controlling costs and ensuring there’s enough working capital to cover day-to-day operations.

THE CASH FLOW CHALLENGE

In hospitality, where payments often lag behind costs - such as stock orders, staff wages and utility bills - cash flow management is critical. Even profitable venues can struggle if cash isn’t flowing at the right time.

Periods of uncertainty make cash flow more challenging. Delays in customer payments, cancelled bookings, or sudden changes in trading conditions can leave businesses scrambling to cover bills. Without a clear handle on cash flow, even short-term disruptions can turn into major setbacks.

FORECASTING FOR STABILITY

One of the most effective defences against uncertainty is accurate forecasting. Understanding how new government policies and cost increases will affect your cash position enables better planning and decision-making. Forecasts should be dynamic and use real time information and should include scenario planning to plan for the impact of seasonality, changes in occupancy and event cancellations.

Creating a detailed cash flow forecast helps hospitality businesses understand the financial impact of quieter

periods, identify upcoming pain points, and gives them information to be able to act more proactively. Having an understanding of the break-even point gives businesses a better indication of when to adjust pricing, staffing, or operating hours to help ensure sustainability without sacrificing service quality.

STAYING ON TOP OF DEBT

When customers or clients delay payments, the impact can ripple across an entire business operation, meaning that robust debt management is vital.

Regular communication with suppliers or customers that owe payments more closely is helpful. Simple, proactive steps, like issuing friendly reminders before due dates or offering convenient payment options, can help reduce late payments and improve consistency in your cash inflow.

SIMPLIFYING PAYMENTS

In an industry built on convenience and guest experience, the payment process should be just as simple. Implementing online payment tools can make transactions faster and easier for customers.

For businesses with recurring monthly services, for example from events, memberships, or regular clients, direct debit systems can ensure a predictable, steady flow of funds and smooth out the peaks and troughs of seasonal trade.

TIGHTENING COST CONTROL

Rising costs mean even the small expenses count more than ever. Introducing a clear approval process for all expenditure can prevent surprises. It not only helps track upcoming financial commitments but also helps businesses to strategically time expenditure. Delaying non-essential purchases to maintain liquidity ahead of VAT or rates payments can help manage cash flow.

USING SUPPORT AND FUNDING WISELY

Government initiatives such as HMRC payment plans or redundancy assistance can provide crucial breathing space for hospitality businesses. Additionally, exploring funding options from short-term working capital loans to hospitality-specific finance solutions, can offer a lifeline during tougher months. Seeking professional financial advice can ensure that any borrowing remains manageable and strategic.

TURNING CHALLENGE INTO OPPORTUNITY

Managing cash can be a lifeline to the hospitality industry. While the current financial landscape presents challenges, it also offers hospitality businesses a moment to reset, plan smarter, and build greater resilience. By taking a proactive approach to forecasting, cash flow management, and cost control, businesses can look to adapt to make themselves more efficient and stronger to be better equipped for long-term success.

Royal Albert Dock Liverpool Strengthens F&B Offering With New Venue

Royal Albert Dock Liverpool is continuing to cement its reputation as one of the city’s leading food and drink destinations, as it welcomes independent restaurant Pasta Cosa, opening on Friday 24th October.

Founded by sisters Kayleigh and Talia Baccino, the duo behind the much-loved Francie’s Focaccia & Coffee, the new dockside restaurant will mark the second site for Pasta Cosa, building on the success of their original Castle Street location.

Known for its freshly made pasta and authentic Italian flavours, Pasta Cosa will bring a vibrant new offering to Royal Albert Dock, where diners can enjoy customisable pasta dishes and waterfront views in a relaxed setting.

The new opening is the latest in a series of acclaimed independents choosing to open at the dock, with 25% of its total space, equivalent to 90,000 sq ft, now dedicated to food and beverage. In the past 18 months, more than 4,000 sq ft of new independent food and drink

venues have opened at the dock, including Delhi House and Bar Glue.

Together with established favourites such as Maray, Madre, Lunyalita and Rosa’s Thai, these arrivals highlight the dock’s growing role as a culinary destination with a focus on originality, quality and independence.

Jacob Loftus, CEO at General Projects, mentions: “We’re delighted to welcome Pasta Cosa to the dock and to have Kayleigh and Talia expand their wonderful business here. It’s fantastic to see that our relationship with existing operators has helped facilitate the growth of Pasta Cosa, all whilst bolstering our ambition to curate a more independent, exciting F&B offering at the dock.

“Their commitment to authentic, high-quality food in a welcoming, relaxed setting is a perfect fit for the dock’s vibrant dining scene. We know they will be a huge success and a fantastic addition to our diverse offering, for both residents and visitors.”

Jobs at Risk Across 68 Pizza Hut Dine-In Restaurants

Administrators have been appointed to Pizza Hut’s dine-in operations, placing approximately 741 jobs in jeopardy across 68 restaurant sites.

FTI Consulting has been brought in to oversee the administration of DC London Pie Limited, the franchisee operating Pizza Hut’s eat-in establishments across Britain.

The development follows financial pressures on the business, including action initiated by tax authorities several weeks ago.

In a significant intervention, international restaurant group Yum! Brands has stepped in to acquire 64 of the affected locations through a pre-packaged administration arrangement.

This move will see roughly 1,277 employees transfer to the new ownership structure under TUPE regulations, including restaurant staff, management personnel and support functions.

Nicolas Burquier, Managing Director for Pizza Hut Europe and Canada, commented on the transaction: “This targeted acquisition aims to safeguard our guest experience and protect jobs where possible. Our immediate priority is operational continuity at the acquired locations and supporting colleagues through the transition.”

However, the remaining 68 dine-in venues were not included in the rescue package, leaving their future – and that of hundreds of employees – uncertain.

The administration proceedings were initiated by Yum! III (UK) Limited, a subsidiary of American hospitality giant Yum! Brands, Inc, which holds security over the business assets.

This latest crisis comes less than twelve months after the restaurant portfolio changed hands.

DC London Pie Limited, operating under the Directional Capital umbrella, acquired 139 UK Pizza Hut locations in a pre-pack administration deal that preserved approximately 3,000 positions.

Directional Capital’s Pizza Hut franchise operations in Sweden and Denmark remain unaffected by the current UK situation.

The chain’s previous operator, Heart with Smart Limited, collapsed with substantial outstanding debts to investment firm Pricoa Capital, which had previously supported a management buyout of the business.

Hospitality Sector Set For £12.6bn Christmas Boost

The hospitality industry is set to see festive sales rise 2.8% this year as inflation and price hikes push up spending.

New research by discount site, VoucherCodes.co.uk, reveals UK consumers are forecast to spend £12.6bn over the December Christmas period in 2025- that’s £0.3bn more than last year (£12.9bn).

However, the rise in total sales comes with a catch. Although 39.57 million people are expected to visit a hospitality venue this year, the figure represents a 1.5% drop from the 40.17 million recorded in 2024.

With the cost of living continuing to eat into consumer wallets, 32% of people say they will celebrate at home this year and a further 43% say they plan to visit fewer hospitality venues than last year due to budget restraints. As a result, rather than a growth in visitors or purchase volume, the increase in total sales is primarily a result of inflation and a rise in hospitality prices.

Whilst some consumers are cutting back, one-third will visit a hospitality venue over the festive season

(32%). As a family friendly option, Christmas markets will be the most popular choice with 12.83 million people expected to visit at least once. Restaurants (9.78m), pubs (9.11m), and bars (4.29m) will also be popular options.

Moji Oshisanya, Chief Commercial Officer at VoucherCodes.co.uk, adds: “It’s a mixed bag for the hospitality sector this year. Whilst, it’s great news that overall sales will be up, the economic uncertainty in the UK is sadly having a knock-on impact on the number of visitors –this continues the pattern we’ve been seeing over the last couple of years.

“Whilst it’s tempting for pubs and restaurants to raise prices to maximise revenue over the Christmas period, this could have a negative impact on sales.

Consumers are looking for savings more than ever, and with competition especially fierce at Christmas, venues need to take into account consumer sentiment and budget restraints. Offering genuine value to customers in the form of festive menus, discounts for group booking or deals will help to encourage people through your doors and dissuade them from at-home celebrations.”

Hoteliers Feel Great After Walk For Wellbeing

Bristol hoteliers have the feel-good factor after their Walk for Wellbeing raised thousands of pounds for the Hospitality Action charity.

Disappointing weather did nothing to dampen the spirits of some 60 walkers who completed a 20km walk which showcased some of central Bristol’s most scenic sights.

This was the sixth year that Walk for Wellbeing events have taken place all over the country, but it was the first time that a Bristol-specific one, hosted by the Bristol Hoteliers Association (BHA) has taken place.

With some money still to come in, the current total raised by the Bristol event is £3,600.

Every penny raised by the 12 hosted walks across the UK will be used by Hospitality Action to support people who work in the sector who are facing challenging times and mental health issues.

Most of the walkers represented a dozen different hotels but they were also joined by representatives

from a number of partner organisations, including VisitWest and Bristol BID.

Ahad Vahabzadeh, from the BHA, said: “The weather was not the best on Sunday 19 October, but our first Bristol-only Walk for Wellbeing was very successful, and we would like to thank all the walkers who took part and everyone else who supported their effort.

“We will definitely be doing another stand-alone Bristol walk next year and are hoping it will be even bigger and better.”

The walk started, and finished, at the DoubleTree by Hilton Bristol City Centre and took in Queen Square and the city centre itself before following the river out to beneath the iconic Clifton Suspension Bridge and returning on the opposite side of the historic Harbourside.

Since 2020, the Walk for Wellbeing initiative has raised more than £340,000 for Hospitality Action, which has enabled it to support sector workers who have mental health issues, through in-person and telephone counselling, and the provision of emergency grants for those struggling financially.

What The New Employment Law Bill Really Means For Hospitality

By Hannah Strawbridge, Solicitor & Founder, Han Law, part of

If you run a pub, restaurant, bar or hotel, you’ll already know that staff shortages, rota chaos, sickness cover, and rising costs are your daily reality. Now, with the Government’s Employment Rights Bill moving through Parliament, there’s another big change coming, and hospitality is firmly in the spotlight.

Here’s what’s changing, what it means in practice, and how to get ahead of it.

1. Zero-hours is changing, expect guaranteed hours, notice of shifts, and cancellation pay.

Workers who regularly pick up hours will be entitled to guaranteed hours based on what they actually work, reasonable notice for shifts, and short-notice compensation if shifts are cancelled. For pubs, bars, and hotels that rely on flexible rotas, this could mean paying staff even when business is quiet. The key is to plan shifts realistically. If you wouldn’t pay for a cancelled shift, don’t schedule it.

2. Redundancy consultation will cover the whole business, not just one site.

The law will now look at total redundancies across the organisation, not just at one site. If 20 or more roles are affected, you’ll need to collectively consult, even if it’s across multiple venues. The penalty for getting this wrong, doubles to 180 days’ pay per person. For multi-site operators, this means planning headcount changes at group level, not site-by-site.

3. Statutory Sick Pay becomes ‘day one’ and covers more staff. Waiting days are being scrapped, and the lower earnings limit is being removed. This means most casual and part-time workers will now qualify for sick pay from their first day of illness. So now, operators will need clearer absence reporting, return-to-work processes, and consistent documentation.

4. Tips and service charge consultation becomes mandatory.

On top of the new ‘pass all tips to staff’ rule, employers will have to consult staff on how tips are shared and review policies every three years. Tribunal claims will be possible if consultation doesn’t happen, so if you haven’t updated your tips policy yet, now’s the time.

5. Day-one unfair dismissal and statutory probation periods are on the way.

The two-year rule for unfair dismissal protection is going. Employers will still be able to dismiss during probation, but only if proper processes are followed. For hospitality, this means written probation policies, clear feedback, and consistent records are now essential.

IN PRACTICE

At Han Law, we’re already seeing cases that foreshadow these changes. In one recent hotel case, a casual bartender who’d worked 25–30 hours a week for months claimed she was effectively permanent. Under the new rules, she’d be entitled to a guaranteed-hours offer. We’ve also advised a restaurant chain facing redundancies across several sites — soon, that will require formal consultation and HR1 notification.

Another case involved rota changes mid-service to save wage costs. Under the new Bill, those cancellations would have triggered ‘short-notice pay’. The message is clear: flexibility isn’t disappearing, but it now comes at a price, and documentation will be your best protection.

FIVE THINGS TO DO NOW

• Audit your zero-hours and casual staff — track their average weekly hours and prepare guaranteed-hours offers.

• Update your rota policy — define reasonable notice and short-notice pay rates.

• Plan redundancy consultations at a group level, not by site.

• Update your SSP and absence management policies for day-one eligibility.

• Consult staff on your tips policy and diarise the three-year review requirement.

MY TAKE

Hospitality thrives on flexibility, but the new Bill prices that flexibility. The operators who prepare now, with clear policies, good communication, and consistent processes, will adapt easily and avoid costly disputes. Those who don’t, risk being caught out by the fine print.

Hospitality Action Launches Virtual GP Service

– Accessible Healthcare Anytime, Anywhere

UK charity Hospitality Action has announced a new Virtual GP service as part of its market-leading Employee Assistance Programme (EAP), giving employees fast, flexible access to GP or Advanced Nurse Practitioner (ANP) appointments anywhere, anytime.

The new feature follows the successful launch of the charity’s enhanced gold-standard EAP earlier this year, which already provides a suite of wellbeing tools and confidential support services to support hospitality employees.

The GP service is extending that support, enabling clients to connect directly with a GP or ANP via a secure app or web portal to access real-time physical and mental healthcare.

Seamlessly connected to Hospitality Action’s EAP, this new Virtual GP service is available to employees covered by the Wellbeing Plus and Total Wellbeing packages. Whatever the issue, from grief or addiction to financial strain or physical health issues, this instant access service means that hospitality employees won’t be left to cope alone for long. It can also address everyday health concerns, prescriptions, referral letters and sick notes.

AVLA Licence - Settlement With Britannia Hotels

AVLA and Britannia Hotels confirm that they have reached an extrajudicial settlement of copyright infringement proceedings raised by AVLA in the Court of Session, Edinburgh under s.20 of the Copyright Designs and Patents Act 1988. The terms of settlement include the agreement by Britannia Hotels to enter the AVLA Licence for all of the hotels they operate in the UK.

Audiovisual Licensing Alliance (AVLA) Limited is a UK not-for-profit licensing body established by the community of audiovisual creatives, including producers, authors, performers, directors, and visual artists. Recognised and monitored by the UK government, AVLA manages a vast repertoire that spans films, series, documentaries, cartoons, and other shows regularly broadcast on the major national television channels and beyond.

A single, seamless platform for both mental and physical health, the Hospitality Action EAP provides a place to turn in times of need. It helps employers nurture resilient, healthier teams who feel supported and better able to continue to give their best at work, reducing absenteeism, improving retention and boosting productivity.

Camilla Woods, Services Director at Hospitality Action said: “Our comprehensive EAP already provides 24/7 access to clinical and critical incident support alongside a wealth of wellbeing resources. The addition of the Virtual Primary Care service takes this to the next level, removing barriers to immediate healthcare and helping hospitality people get the help they need, when they need without travel or waiting rooms.

“At a time with our industry faces significant pressures, investing in an EAP sends a powerful message to employees: that their employers value and care for them not just as workers, but as individuals.”

For more information on Hospitality Action’s Employee Assistance Programme, visit https://www.hospitalityaction.org.uk/eap/

Hotels, aparthotels, serviced apartments, B&Bs, and similar establishments are legally required to obtain an AVLA licence if they provide guests with access to TV channels featuring audiovisual content from AVLA’s repertoire. This requirement applies both to televisions in bedrooms and in communal areas, such as restaurants or bars. Operating without the licence constitutes a legal infringement of the rights of the creators AVLA represents.

Max Rumney, Co-Chairs of AVLA, stated: “Respecting copyright laws is crucial not only to avoid legal or reputational risks, but also to support creators. As a not-for-profit organisation, AVLA distributes the vast majority of licence fees directly to the rightsholders we represent. In an industry that normally operates on a projectdriven basis, this contribution is key to ensure that the talent required for ground-breaking British content remains and continues to be significant contributors to the UK economy.

Hotels that prioritise compliance demonstrate their commitment to ethical business practices and respect for intellectual property rights. We encourage businesses that have yet to obtain an AVLA licence to contact our team and regularise their position to avoid legal risks and higher costs.”

Unlock “Economic Power” of Britain’s Pubs and Breweries Government Urged

A new parliamentary report has called on the Government to support Britain’s brewing and pub sector, arguing that targeted policy measures could unlock significant economic growth across the hospitality industry.

The study, prepared for the All-Party Parliamentary Beer Group, (APPBG) outlines ten policy recommendations designed to stimulate investment and expansion in the on-trade.

Researchers gathered testimony from brewers, publicans, sector specialists, and representative organisations to assess the industry’s economic contribution and growth potential.

Britain’s brewing and pub sector represents a substantial component of the national economy, with approximately 1,700 breweries and 45,000 licensed premises operating throughout the country. The industry supports more than one million jobs and generates £34.3 billion in economic value annually, whilst contributing £18 billion to the Treasury through taxation.

The hospitality sector serves as a major employer, particularly for young people, part-time workers, and those entering the workforce without university qualifications.

According to the report’s findings, appropriate policy intervention could enable annual growth of 6% and create 500,000 additional jobs by the end of the decade, driving employment opportunities across communities nationwide.

However, the research highlights concerns about the cumulative effect of recent regulatory measures on the sector’s ability to achieve this potential.

Tonia Antoniazzi MP (Labour, Gower), Chair of the All-Party Parliamentary Beer Group, said: “We set out to gain an overview of why

brewing, pubs and the wider hospitality sector was left out of the government’s Industrial Strategy, how the current pressures stack up for brewers and pubs, and what might be needed to help the sector not just thrive but drive economic growth in all our local communities across the UK.

“What this report makes clear is that this critical sector has been overlooked and overburdened with tax, resulting in missed opportunities for growth and investment to the detriment of the whole UK economy.

“As the MP for Gower, I am acutely aware of the sector’s impact. I’m delighted to represent four breweries and 62 pubs. These are vibrant, innovative businesses, at the heart of their communities, providing 1,300 local jobs in Gower, stimulating local supply chains and attracting tourists through their fabulous hospitality and warm welcome.

“Our recommendations provide a platform for creating the right fiscal and regulatory environment to enable the brewing and pub sector to deliver economic growth very quickly, benefitting local communities, policy makers and Government.”

To drive investment and growth, both in the sector and the wider economy, the cross-party group of MPs is making the following 10 recommendations:

1. New terms of reference for the Hospitality Sector Council strategy, to ensure early-stage discussion with all relevant Government departments as well as full integration with the growth strategy, tourism strategy, high street strategy and small business strategy.

2. Meaningful Business Rates reform in the form of a 20p reduction in the small business multiplier, and a 20p reduction on the standard multiplier, with better transition relief to avoid sharp shocks and enable businesses to plan.

3. The removal or reduction of employer National Insurance Contributions (NICs), including removing NICs for the first year of employing someone under 25 or the introduction of a new employer band from £5,000 to £9,100 at 5%, and a 12-month NICs holiday for a business employing those who have been out of the labour market for 12 months.

4. That any future increases to the National Minimum Wage are sustainable and affordable, and specifically the application of the Living Wage to all those aged 18 and over, which should be phased in over at least 5 years

5. That Government work more closely with industry on policy and regulation at the planning stage. Finding a solution to the Extended Producer Responsibility (EPR) issue of double counting for pubs and to ensure the Employment Bill doesn’t unduly penalise the sector for its inherent flexibility and seasonality.

6. Reform the approach to apprenticeships and investment in employment and skills, including in brewing innovation, reinstating access to level 7 apprenticeships, and allowing the use of Apprenticeship Levy funds for other accredited training.

7. A review of the impact of the Coronavirus Business Interruption Loan Scheme (CBILS) to encourage investment and unlock growth.

8. Reduce beer duty by a minimum of 5%, and increase the draught beer differential to 20%, alongside a reduced rate of VAT on sales of food and drink.

9. Extend capital allowances to include pub furniture and kitchen or cellar equipment, with double capital allowances for any project that supports Net Zero.

10. Set the definition of alcohol free beers at 0.5%, aligning with European norms, benefitting consumer clarity and encouraging further innovation and providing a catalyst for further growth and investment in this increasingly important category for public health.

Iconic St John’s Tavern to Reopen Following £1 Million Refurbishment

Urban Pubs & Bars, London’s largest independent pub and dining group, has announced the reopening of St John’s Tavern, Archway’s much-loved local and one of North London’s most iconic Victorian pubs.

Following its acquisition from an independent leaseholder at the end of September, the classic 19th-century tavern is currently undergoing a £1 million refurbishment, set to reopen on Friday 31st October, with a launch celebration planned for Friday 7th November.

The forthcoming relaunch will retain the venue’s distinctive character while intro-

ducing a refreshed design, updated garden space, and extended lounge area, ensuring the tavern continues to feel both timeless and contemporary.

Chris Hill, Managing Director of Urban Pubs & Bars, said: “St John’s Tavern is one of North London’s true gems, a classic Victorian pub with an incredible history and a loyal local following.

Our investment ensures it remains a neighbourhood favourite while evolving into something fresh and exciting. With beautiful new interiors, a focus on great seasonal food, and a vibrant community feel, we can’t wait to welcome guests back this autumn.”

Will Business Rates Changes Be Any Help For Hospitality?

The current business rates system has long been considered outdated and not fit for purpose for high street businesses, who can in some cases end up paying more than large online retailers. The government has announced that business rates for hospitality properties will transition to a new system with permanently lower rates for the 2026/2027 tax year. This will take away the currently uncertainty whereby differing levels of rates relief has been applied on an annual basis since 2020, with operators only receiving a few months’ notice of what will be received.

While the exact details of the new relief are yet to be fully finalised, some facts are known. Two lower multipliers for Retail, Hospitality and Leisure properties with rateable values of below £500,000 will apply. The multipliers are not yet announced, but one will apply to properties with a rateable value of under £51,000 and the other will apply to properties with a rateable value of between £51,000£500,000.

By Isabelle Shepherd, partner in the hospitality team at HaysMac

This is positive news for operators in lower value properties that will be able to access this relief. It will assist with the constant squeeze on profits due to high labour costs, inflation and a challenging market. Once announced, it should also give longer term certainty over this cost line rather than an annual ‘cliff edge’.

For operators in properties with a rateable value of over £500,000, the news is less positive. It is very likely that higher multipliers, and therefore higher rates, will apply to fund the relief offered to others. These higher rates will be consistent with property owners in all sectors, not just Retail, Hospitality and Leisure properties.

These changes have been pitched by the government as a way to help the high street, but many high street properties, particularly in prime locations such as London, Liverpool and Birmingham, have many hospitality and leisure properties that will exceed the £500,000 threshold. Colliers have published data suggesting 451 properties in London’s West End will miss out of any relief.

A prime location asset does not always correlate to high profits and therefore the ability to absorb the increased business rates. There will be many suppliers to the hospitality industry whose rates go up as a result of these changes, and the only way they can maintain a viable business is through putting their prices up. This is then very likely to flow down to the cost of eating and drinking for customers, many of whom are already nervous about the economy and the impact of the budget on their lifestyle and disposable income.

The higher value properties on many high streets often have anchor tenants that draw customers to the area and create demand for the smaller operators in the same location. There is a real risk that punishing the larger hospitality and leisure operators through high rates, has a flow through impact onto the smaller, and often independent operators. Anchor tenants may see certain locations as unviable, and their closure could lead to the demise of some high street locations.

It feels like these changes have been rushed through, with a lack of proper thought as to the impact they will have. They also appear to be further complicating an already outdated and overly-complex rates system. More detail on these changes is expected Autumn 2025.

Dion Dublin at Bar Home in Lichfield

Aston Villa legend Dion Dublin visited the new Bar Home in Lichfield on Sunday as part of Guinness’s Matchday Roadshow to try his hand at pouring a pint of Guinness while mingling with fans.

Dublin, whose playing career saw him represent England at international level while also making 155 appearances for Aston Villa, scoring 48 times, is a Villa legend and attended Bar Home to try pour the perfect pint of Guinness while watching Aston Villa take on Spurs with local fans.

For some people, Dion Dublin may be better known in his post-playing career as the presenter of the hit BBC daytime show, Homes under the

Hammer, while also being a regular pundit on shows such as Football Focus and Match of the Day.

Dion Dublin at Bar Home in LichfieldAs part of Guinness’s Matchday Roadshow, the former striker tried his hand at pouring the perfect pint of Guinness, serving some locals a pint of the black stuff.

To make the day even better, Dion and fans watched on as Villa came from behind to beat Spurs 2-1 in front of a packed house of Villa fans at the new Social Pub and Kitchen venue, which previously replaced Walkabout Lichfield at the end of September following a huge six-figure investment.

International Real Vanilla Day ’25 Was Simply The Best…!

If International Real Vanilla Day had an official song, Tina Turner would sing it! October 17th, 2025 will live long in the memories of those at LittlePod HQ.

International Real Vanilla Day has been and gone for another 12 months. At LittlePod HQ, they're already starting to think about what they might do next year…

One thing is for certain – the 2026 edition will have a lot to live up to!

Quite simply, International Real Vanilla Day 2025 was – in their opinion – the most successful one yet. Simply the best? Better than all the rest.

Having made their website multilingual, they were able to celebrate their special occasion with their international LittlePodders like never before. On Instagram, they shared messages from Chef Lalu in Nepal, Juta in Estonia, Putu at their forest orchard in Indonesia (see video below), and countless others besides…

In Japan, Janet raised a toast to REAL vanilla at the beautiful Barakura English Garden before returning to Tateshina the following day for a talk and afternoon tea with Eugene

Yamada (pictured) and their Japanese LittlePodders…

International Real Vanilla Day 2025 – Janet and Eugene at the Barakura English Garden

With Janet having been in Canada beforehand and Australia afterwards (and with Singapore still to come), this has been a truly global affair. No matter where in the world they have been this month, they have experienced nothing but support for LittlePod and their Campaign for Real Vanilla. For that they could not be more grateful.

Their shared appreciation of vanilla; their understanding of its importance; and their admiration for those responsible for its cultivation; these things unite them all, no matter their language or location. In continuing to plant their vines and in regenerating the rainforests around them, the vanilla farmers are benefiting them all. Their dedication and commitment is crucial to the health of the planet…

It is this that they celebrate, both on International Real Vanilla Day and beyond.

PAYE Tax Contributions Hit 20 Year High As Employment Nears Record Levels

New research from The Global Payroll Alliance (GPA), the international trade organisation for payroll professionals, highlights the vital importance that payroll software plays within the UK economy, with PAYE tax contributions increasing 9.1% annually. once again hitting their highest level in the last two decades.

The Global Payroll Alliance analysed HMRC pay-as-you-earn (PAYE) tax receipt data* to reveal how much money is being generated by UK employees and how the latest totals compare historically over the last 20 years.

New HMRC figures show that UK workers contributed a total £258.9 billion in PAYE income tax in 2024/25.

This represents an annual increase of 9.1% compared to the 2023/24 total of £237.3 billion.

This marks the fourth consecutive year of PAYE growth and the highest level of PAYE contributions in the last 20 years. Since 2004, total annual PAYE contributions have increased by 138%.

Furthermore, the latest figures show that PAYE now accounts for 85.5% of all income tax contributions and 30.1% of all HMRC tax receipts – the highest proportion of total receipts recorded since 2004.

WHY ARE PAYE CONTRIBUTIONS ON THE RISE?

One of the key reasons PAYE contributions continue to climb is the strength of the UK’s employment market.

Between 2023 and 2024, the number of people aged 16 and over in employment has increased by 0.8%, ris-

Inflation Freeze at 3.8%

ing from 33.5 million in 2021 to 33.6 million.

The most recent quarterly data shows that employment continues to edge upward, with Q2 2025 employment standing at 34.2 million, up 0.7% from the previous quarter.

The employment rate (ages 16–64) has also improved in recent quarters, rising from 74.5% in Q1 2024 to 75.3% in Q2 2025, an increase of 0.3%.

That said, job vacancies in the UK have fallen significantly, particularly within the services sector. The total number of job vacancies decreased by 16.5% between 2023 and 2024, falling from 911,000 to 761,000. New quarterly figures also show a continued decline, with vacancies dropping from 676,000 in Q1 2025 to 636,000 in Q2, a 5.9% fall.

Melanie Pizzey, CEO and Founder of the Global Payroll Alliance, says:

“The continued growth in PAYE contributions underlines just how essential payroll processes are to the UK economy. With nearly £260 billion passing through PAYE last year alone, it’s vital that companies ensure their payroll systems are both accurate and compliant.

Proper payroll isn’t just about paying employees on time, it’s about ensuring every tax contribution is correctly handled. Yet, too often, businesses focus purely on cost when choosing payroll providers, rather than prioritising functionality and reliability.

As we’ve seen, even with slight shifts in employment rates and job vacancies, PAYE remains a critical pillar of the UK’s tax infrastructure, and that places a major responsibility on employers to get payroll right.”

Still Delivers £1 Billion

Business Rates Blow

Businesses across England face a £1.06 billion increase in non-domestic property tax liabilities from April 2026 following the release of September’s inflation figures, according to analysis by global tax firm Ryan. The Office for National Statistics (ONS) confirmed on October 22nd that the Consumer Prices Index (CPI) stood at 3.8% in September 2025. Each September CPI figure sets the increase to the overall business rates yield for the following financial year even in a revaluation year. From April 2026, a nationwide revaluation will reset Rateable Values to reflect the property market at 1 April 2024. Revaluations are designed to be revenue neutral nationally, redistributing the tax burden between sectors and regions depending on changes in rental values but inflation still

drives up the overall yield.

Alex Probyn, Practice Leader of Property Tax, Europe and Asia Pacific at global tax firm Ryan, said: “September’s inflation figure locks in a £1.06 billion increase in the business rates yield in England for next year.

The UK already has the highest property taxes in the developed world 3.7 % of GDP compared to just 1.4 % across the EU. For large occupiers this is a double hit: inflation increasing the yield and a new 10p supplement on large properties. That combination risks undermining competitiveness at a critical moment for the economy.”

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

Pub is The Hub Receives

£440,000

Government Funding Support

Pub is The Hub will be able to help more rural pubs to support their local communities after receiving new funding from the Government.

The Department for Business and Trade (DBT) has committed £440,000 to help Pub is The Hub deliver over 40 projects including village stores, community cafes, allotments and play areas in pubs across the country.

The funding will help support local jobs and opportunities whilst increasing community cohesion.

John Longden OBE and Chief Executive of Pub is The Hub, said: “We would like to thank the Department for Business and Trade for recognising the important role that pubs and publicans have in rural and deprived areas.

“Publicans with their individual pub businesses have a vital social role in supporting local communities and helping people to overcome social isolation and alleviate feelings of loneliness. They have a significant social value that is beyond economic impact. They are crucial in helping to bring people together and inspiring the provision of lost services and amenities.”

Kate Dearden, Minister Employment Rights and Consumer Protection, at DBT, said: “Rural pubs are hubs of

their communities, and this government wants to support these vital community assets, creating jobs, supporting local economies, and providing residents with a place to socialise and come together.

“That’s why, as part of the Plan for Change, we’re keen to help secure their future with this funding, alongside measures to slash red tape, modernise licensing and to create a fairer business rates system.”

Nick Mackenzie, CEO of Greene King and Co-Chair of the Licensing Taskforce, said: “We are pleased to be long-term supporters of Pub is The Hub, which works so hard to help pubs with practical advice in extending their community services.

“No one can underestimate the huge social and economic value of pubs. Our pubs are more than bricks and mortar where people eat and drink – they are places where people come together for all occasions and celebrations, they offer local employment and careers for people of all ages and can help in tackling loneliness.

“Additional access to funding and less red tape is some welcome news to help pubs continue to adapt to meet the needs of their local communities.”

Recent research by Pub is The Hub showed that for every £1 invested in the provision of new services or activities, there is a return in social value of over £8.

CLH News Marks 25 Years at the Heart of UK Hospitality

TWENTY-FIVE YEARS OF STORIES, CHALLENGES AND TRIUMPHS IN THE HOSPITALITY AND LICENSED ON-TRADE

Yes, we are 25 years old!!!

As CLH NEWS reaches its 25th anniversary, we reflect on an incredible journey that has seen the UK hospitality and licensed on-trade sector transform in ways few could have predicted when we first went to press in 2000.

It has been a remarkable quarter century full of highs and lows, from boom times to unprecedented crises, and through it all, we have been privileged to document, serve, and support this vibrant industry that sits at the very heart of British social life.

THE DAWN OF A NEW MILLENNIUM

When CLH NEWS launched in 2000, the sector was riding a wave of optimism. The UK pub industry was thriving, with traditional “boozers” standing alongside a new generation of style bars and gastro-pubs that were redefining what hospitality meant. The tie between breweries and pubs was still the dominant model, and smoking in pubs was simply part of the atmosphere.

The early 2000s saw the rise of premium brands, craft beers beginning their journey from niche to mainstream, and an explosion in the variety of spirits available behind the bar. The traditional pub was evolving, and we were there to chronicle every step.

NAVIGATING REGULATORY UPHEAVAL

Perhaps no single change has been more debated than the smoking ban, introduced in England in 2007. The licensed trade faced this seismic shift with a mixture of trepidation and innovation, with many venues investing heavily in outdoor spaces and heated areas. While some predicted doom, the sector adapted with characteristic resilience.

The Licensing Act 2003, which came into force in 2005, brought the most significant overhaul of licensing laws in decades. Extended opening hours and the consolidation of licensing authorities transformed how venues operated, offering both new opportunities and fresh complexities.

The introduction of mandatory licensing for door supervisors, the designated premises supervisor role, and evolving health and safety regulations have all required constant adaptation from operators navigating an increasingly complex regulatory landscape.

ECONOMIC STORMS AND SURVIVAL

The 2008 financial crisis hit the sector hard, (and us too) with consumer spending plummeting and business failures mounting. Many beloved establishments closed their doors for the final time, and the term "pub closures" became a regular feature in industry headlines. Our offices were above a pub, a great pub “the Jug of Ale” in fact, where over the years we got to know so many people some of whom we are still in touch with. Sadly closed, reinvented and closed for many years now.

However, and thankfully, the resilience shown by operators during this period laid the groundwork for the fighting spirit that would prove essential in years to come.

Rising business rates, beer duty escalations, and the introduction of the National Living Wage in 2016 have consistently squeezed margins, forcing operators to become ever more innovative and efficient. The challenge of maintaining profitability while delivering value has been a constant theme throughout our 25 years.

THE DIGITAL REVOLUTION

The transformation brought by technology has been nothing short of revolutionary.

In 2000, online bookings were rare and social media didn't exist. Today, venues live and die by their online reputation, with review platforms like TripAdvisor wielding enormous influence.

The rise of food delivery apps has created both opportunities and challenges, allowing pubs and restaurants to reach new customers while competing with aggregators that take significant commissions. Digital payment systems, electronic point-of-sale systems, and online ordering have fundamentally changed how hospitality businesses operate.

Social media marketing has become essential, with Instagram-worthy interiors and dishes now factored into venue design. The pandemic accelerated this digital transformation exponentially, with QR code menus and app-based ordering becoming mainstream almost overnight.

THE CRAFT REVOLUTION AND PREMIUMISATION

The past 25 years have witnessed an extraordinary renaissance in British brewing and distilling. The craft beer movement, which began as a trickle in the early 2000s, became a flood that transformed the drinks landscape. Microbreweries proliferated, and consumer tastes shifted toward quality, provenance, and authenticity.

The gin boom of the 2010s saw Britain reclaim its crown as a spirits innovator, with hundreds of artisan distilleries opening across the country. Premium spirits, specialist cocktails, and low-and-no alcohol options have all carved out significant market share, responding to increasingly sophisticated and health-conscious consumers.

The food side of the equation evolved just as dramatically, with the gastro-pub movement elevating pub dining to new heights. Locally sourced ingredients, seasonal menus, and culinary innovation became hallmarks of successful venues.

THE PANDEMIC: AN EXISTENTIAL CRISIS

Nothing in our 25-year history compares to the impact of COVID-19.

The pandemic brought the sector to its knees with lockdowns, capacity restrictions, and social distancing requirements that made normal operation impossible. Venues closed for months, staff were furloughed, and the very future of hospitality hung in the balance.

Yet from this darkness came remarkable innovation. Pubs became impromptu off-licenses, restaurants pivoted to takeaway and delivery, and the entire sector demonstrated extraordinary creativity and determination. The support shown by local communities for their cherished venues was genuinely moving and highlighted the irreplaceable role hospitality plays in British life.

The recovery has been challenging, with staffing shortages, supply chain disruptions, and changing consumer behaviours all complicating the return to profitability. Many businesses sadly never reopened, and those that survived emerged into a very different landscape.

STAFFING: THE PERENNIAL CHALLENGE

Recruitment and retention have been persistent challenges throughout our 25 years, but the issue has become critical in recent years.

Brexit brought perhaps the most significant structural challenge facing modern UK hospitality. The departure of EU workers, who had traditionally filled vital roles across kitchens, bars, and front-of-house teams, cre-

ated acute staffing shortages that persist today

The sector has responded by focusing on training, career development, and improved working conditions, working to transform hospitality from a stop-gap job into a genuine career choice. Yet the challenge remains acute, with many venues unable to operate at full capacity due to staff shortages.

SUSTAINABILITY AND SOCIAL RESPONSIBILITY

Environmental concerns have moved from the periphery to the centre of hospitality operations. Plastic straws, single-use containers, food waste, and energy consumption are now front-and-centre considerations for responsible operators. The sector has embraced sustainability not just as a moral imperative but as a business opportunity, with consumers increasingly choosing venues that align with their values.

Mental health awareness, inclusive hiring practices, and community engagement have also become essential components of progressive hospitality businesses, reflecting broader social changes.

CHANGING CONSUMER PREFERENCES: THE GENERATION Z EFFECT

Another profound shift has been in consumer attitudes and behaviours, particularly among Generation Z. This demographic has embraced healthier lifestyles with enthusiasm, fundamentally altering demand patterns across the sector. The low and no-alcohol movement has grown from fringe trend to major market force, with alcohol-free beers, spirits, and cocktails now commanding prime bar real estate. Plant-based and vegan options have moved from afterthought to headline act, with dedicated vegan restaurants flourishing and traditional venues expanding their meat-free offerings.

Wellness-focused consumers increasingly scrutinize ingredients, seek nutritional information, and make choices aligned with personal health goals and ethical values. This generational shift has challenged operators to rethink their offerings while presenting exciting opportunities for innovation.

THE EXPERIENCE ECONOMY

Modern consumers are now increasingly prioritizing experiences over mere transactions. Pop-up restaurants and immersive dining experiences have captured imaginations, while competitive socializing venues combining food, drink, and entertainment have redefined nights out.

The boundaries between dining, drinking, and entertainment have blurred, creating hybrid concepts that appeal to experience-hungry customers.

LOOKING TO THE FUTURE

As CLH NEWS celebrates 25 years, the sector faces a new constellation of challenges: persistent inflation, energy costs that remain elevated, ongoing staffing shortages, and the need to balance profitability with the expectations of more demanding consumers.

Yet if our quarter century has taught us anything, it is that UK hospitality is defined by its resilience, creativity, and unwavering commitment to bringing people together.

From the traditional corner pub to the cutting-edge cocktail bar, from the family-run restaurant to the multi-site operator, this sector remains the beating heart of British social life.

We are immensely proud to have served this remarkable industry for 25 years. Here's to the innovators, the grafters, the dreamers, and the hospitality professionals who make it all happen.

And we hope-Here's to the next 25 years of stories yet to be written. Thank you for letting us be part of your journey. The

Find the Right People for Your Business with the Jobcentre Plus Recruitment Service

Companies across the country looking to recruit the right people for their businesses are increasingly harnessing the benefits of the no-fee recruitment service provided by Jobcentre Plus.

With more businesses finding it hard to fill their vacancies with suitable candidates, the Jobcentre Plus professional recruitment service aims to back your business, while providing opportunities for jobseekers in the local community.

A No Fee Recruitment Service

This comprehensive support includes providing expert advice on recruitment best practice, help with advertising your jobs locally, finding the right candidates for your business, shortlisting CVs, and even giving you the space to interview at a local jobcentre. They can also assist with setting up work trials, work experience and apprenticeships and provide guidance on employing people with disabilities or health conditions.

An Easy Relationship That Delivers Results

Dalmeny Resort Hotel in Lytham is one of many businesses already using the service.

Chris, owner of the Dalmeny Resort reports “The benefits that we have experienced are the ability to identify key personnel accurately. There is a personal vetting process, and candidates are matched to positions far more efficiently than on any other platform I have ever used.”

He also highlights how easy it has been to develop a productive relationship with Julie, their local JCP Employer Adviser. “We have a great relationship. I was a little bit sceptical at the beginning, but the candidates she sent changed my perception of Jobcentre Plus as a whole.”

Julie says it is all about knowing what the employer needs: “I find the right people and the relationship with the employer continues to go from strength to strength.”

Thanks to the service, the hotel has recruited local candidates for a wide variety of roles. “The obvious benefits of working with the jobcentre are the ability to react quickly to recruitment requirements” says Chris. “My advice to any local business would be to use it! It’s a free service. The personal touch is 100%. And for me it is more about human relationships than looking at CVs. It’s a lot more human.”

Take Action Today

Whether you have 1 vacancy or 100, our Jobcentre Plus Employer Advisers can help to take the hassle out of recruitment, leaving you to get on with business.

To find out what we can offer you, visit business.gov.uk/recruit and fill out our simple enquiry form.

A local Employer Adviser will then call you back to discuss your recruitment needs and how we can support you.

You can also find out about our full range of services at gov.uk/jobcentre-plus-help-for-recruiters/ recruitment-advice-and-support

Eligibility Criteria Apply

How are UK Hospitality Businesses Coping with the Tipping Law?

By David Dillon, CEO of URocked (https://urocked.com/)

Back in 2016, a government report concluded that 100% of tips in restaurants, hotels and bars should go to workers and not their employers. This signalled the start of a drawnout process that should have put the matter to rest when, just under a year ago, the UK Tipping Law came into force.

Fast forward to today, however, and the topic remains a source of controversy. In August, for example, news broke that a former employee of The Ivy chain was taking the company to a tribunal, claiming that he had received a “totally unfair” £97 share of a £31,600 tips pot. For its part, The Ivy has gone on record saying it “absolutely refute[s]” the waiter’s allegations and will challenge them at the tribunal.

While the Tribunal is not due to convene until April 2026, the situation serves as a timely reminder that the law set out a statutory Code of Practice on fair and transparent distribution of tips. To recap, as of October 1st last year, employers were required to fairly distribute all tips, gratuities and service charges to workers without any deductions. Tips must be paid to staff no later than the end of the month following the one in which the customer paid them, with employers also required to have a formal written policy explaining how they allocate tips.

As is currently being played out with The Ivy and its former employee, workers can bring a claim to an

Employment Tribunal if they believe an employer is not complying with the law. Employers face the potential of a £5,000 fine for non-compliance for every employee who has been affected.

A smooth process?

For the thousands of UK employers to whom the Tipping Law now applies, compliance has brought a series of practical challenges. Smaller businesses, in particular, may still be feeling the strain of keeping systems, records and policies compliant, while larger chains face the challenge of ensuring consistency across multiple sites. For many employers, the law has therefore become not just a compliance issue but also a test of how to balance legal obligations with the realities of day-to-day operations.

For instance, because tips must be passed on to staff without deductions, they can no longer be used to offset business costs such as administration, National Insurance or card processing fees. The requirement to pay tips no later than the end of the following month has also meant existing payroll systems have often needed updating to handle these payments reliably.

Collectively, these measures have added to the administrative workload for businesses nationwide, particularly for those operating across multiple sites or with high staff turnover, where reconciling payments and maintaining transparency can become a significant burden. Businesses that previously relied on discretionary approaches to pooling or distributing tips should, by now, be properly aligned with a more formal framework, ideally backed by efficiency processes and technologies.

Then there are the issues associated with getting tips from customers to employee bank accounts. In practice, this means capturing tips alongside customer payments, separating them accurately from the bill and reconciling the amounts before passing them on to staff. In this context, inefficient or fragmented payment systems add to the administrative workload, increase the risk of errors and make it harder for businesses to meet their obligations under the law.

Funbox Entertainment Invests £4 Million in Kingston With Launch of New Multi-Level Urban Fun Concept

Funbox Entertainment, the UK’s fastest-growing leisure and entertainment operator, is set to unveil its brand-new Urban Fun concept in Kingston upon Thames this December. Representing a £4 million investment and the creation of 25 new local jobs, Urban Fun transforms a former Wilko site on Clarence Street into a landmark hospitality and entertainment destination for the town centre.

The Kingston venue delivers a multi-experiential, cashless social playground designed for all ages, a first-of-its-kind venue where guests can eat, drink, play and win under one roof. The site features an extensive line-up of attractions including Brunswick duck-pin bowling, AR darts, 9-hole themed mini golf, Subsoccer football, axe throwing, curling lanes, American pool, and Neo shuffleboard.

Guests can also enjoy a 12-person private karaoke room, a full cutting-edge arcade featuring UK-first machines, and the European debut of the ICEE Slush Rush machine, adding another layer of high-energy fun. Urban Fun’s Gamergreen digital redemption system allows players to win tickets, choose prizes online, and have them delivered directly to their door via Amazon Prime, a world-first innovation in leisure entertainment.

Complementing the attractions are two vibrant bars, a premium food offering, and live sports shown across multiple screens, including Sky Sports and TNT Sports, making the venue an all-day and late-night destination for families, friends, and corporate groups.

“Urban Fun Kingston is all about creating unforgettable moments for everyone, whether you’re coming with family, colleagues or friends,” said Matthew Deith, Managing Director of Funbox Entertainment. “There’s nowhere else like it where you’ll find this mix of entertainment, technology and hospitality all in one place. Kingston is just the start of our journey to bring next-level leisure experiences to town centres across the UK.”

The launch represents a major boost for Kingston’s leisure economy, breathing new life into a key high street site and anchoring the town’s growing social and evening scene. Kirsten Henly, Chief Executive, Kingston First said, “The opening of Urban Fun is a huge win for Kingston town centre. Urban Fun not only creates jobs and brings new life to the high street but also gives residents and visitors another brilliant reason to come together and enjoy everything our town has to offer.”

Step Into The Future With The New Microsave Gen:2

Regale launches bold new Papaya, 100% recyclable next-generation product – available for Panasonic NE-1878, NE-1864 and NE-1815 (also compatible with the popular, now-discontinued NE-1843 and NE-1853 models).

Regale has unveiled the Microsave Generation 2 (Gen:2) cavity liner, a major step forward in the evolution of its market-leading microwave protection solution.

Made from a more robust 100% recyclable material, Gen:2 supports operators’ sustainability goals while delivering up to a 20% saving compared with the existing range.

Like the original Microsave, Gen:2 protects valuable microwave equipment from grease and food particles which, if left, can cause serious or unrepairable damage. Both models are dishwasher safe, food safe, and offer a quick, hygienic cleaning solution for busy kitchens.

The striking Papaya finish marks Gen:2 as the next stage of development and makes it instantly recognisable in fast-paced kitchens. Papaya also symbolises speed, innovation and progress — qualities that reflect the product’s next-generation design.

The new liner is fully compatible with the Panasonic NE-1878, NE-1864 and NE-1815 inverter microwaves, with plans to extend the range further over the next 12 months.

Iain Phillips, Managing Director of Regale, commented: “As the largest independent commercial microwave specialist in the UK, and the largest reseller of Panasonic catering equipment products in the world, it is imperative that we adapt and move with the industry, ensuring that our product range also aligns with the evolving demands of modern foodservice operators.

“Operators are currently facing huge pressures, not only with the impact of both the National Living Wage/National Minimum Wage and National Insurance contributions, but also with rising energy bills. At Regale we fully understand and appreciate these challenges, which is why we have developed Microsave Gen:2 — a more costeffective option, using a material that is not only durable but 100% recyclable too.”

Both the original transparent Microsave liner and the new Gen:2 will be sold side by side, giving operators flexibility and choice when selecting the right protection for their Panasonic microwaves. The new Microsave Gen:2 Papaya liner will be available from 1st November, with samples from 1st October. Stock will be ready for next

Flat September For Hospitality Sales But Pub Trends Positive As Crucial Final Quarter Starts

Britain’s top managed restaurant, pub and bar groups delivered likefor-like sales growth of 0.2% in September, according to the latest CGA RSM Hospitality Business Tracker.

It is a second period of fractional growth in a row, after a 0.5% increase in August, and only the fourth positive month since the start of 2025. The figures show many consumers remain cautious with their spending ahead of the run-up to Christmas and New Year.

TOTAL SALES AND CONFIDENCE RISE

However, there are grounds for cautious optimism as the festive season nears. Total sales—including at venues opened by groups in the last 12 months—were up by 3.4%, which is only marginally below the UK’s current rate of inflation. It indicates that operators and investors remain bullish about the long-term future of hospitality.

This echoes news from the latest Business Confidence Survey from CGA by NIQ and Sona that the number of sector leaders feeling optimistic about the prospects for their business over the next 12 months rose from 34% to 41% between the first and second quarters of 2025. Meanwhile, the Hospitality Market Monitor from CGA by NIQ indicates stability in Britain’s number of licensed premises after a sustained run of post-COVID closures.

PUBS SHINE BUT RESTAURANTS DROP

The latest Hospitality Business Tracker, produced by CGA by NIQ in association with RSM, also highlights positive trends in Britain’s managed pub sector. Like-for-like pub sales in September were 1.9% ahead of the same month in 2024, while restaurants were down by 0.7%.

It means pubs have outperformed the hospitality sector as a whole in every month of 2025 so far—partly because some consumers are opting for drinks out rather than meals. Pubs’ beer and cider sales were also boosted by dry and bright weather in many parts of the country in September, as well as the start of university terms, which sent students out to pubs and bars in many towns and cities.

In other Tracker segments, bars’ sales were down by 6.8% from September 2024, while the on-the-go seg-

ment was 3.7% behind.

LONDON OUTPERFORMS BRITAIN

For only the third month this year, hospitality operators achieved stronger growth in London than elsewhere in the country. Like-forlike sales within the M25 were 0.7% ahead year-on-year, compared to 0.1% outside of the M25. London’s modest revival may reflect the steady return of office workers to the capital after a sustained period of working from home during the COVID-19 pandemic and its aftermath, which has boosted lunchtime food and after-work drinks sales in particular.

FINAL-QUARTER OUTLOOK

Since the end of September, trading in many parts of the country has been weakened by Storm Amy. Leaders’ optimism is also being tempered by the Chancellor’s Budget, which is due on 26 November. The hospitality sector has been lobbying for relief on tax, labour and other costs, which have squeezed operators’ margins throughout 2025.

Karl Chessell, director – hospitality operators and food, EMEA at CGA by NIQ, said: “September’s sales were nothing to write home about, but they do at least represent stability after a turbulent year for hospitality. Conditions are currently significantly better for pub groups, which can look ahead to Christmas and New Year trading with some confidence, but restaurant and bar trends give more cause for concern. Whatever their sector, business leaders and investors will be able to look forward with much more confidence if they get the targeted and sustained support they deserve in the November Budget.”

Saxon Moseley, head of leisure and hospitality at RSM UK, said: “September’s results tell a very similar story to August, with reasonable headline revenue growth for the sector but flat like-for-likes. Recent trends in the hospitality industry are becoming increasingly baked in, with pubs benefiting from consumers trading down amid weak confidence, while independent and casual dining brands suffer as a consequence. With a long wait for clarity in November’s budget, both consumers and operators are in a holding pattern, which could threaten to jeopardise the all-important Christmas trading period.”

The White Horse and Bower Re-Opens Following £950,000 Refurbishment

Shepherd Neame’s Westminster pub, The White Horse and Bower, officially reopened last week to rapturous applause from a packed house following its stunning £950,000 refurbishment.

The historic pub, just minutes from Westminster Abbey and the Houses of Parliament, has undergone a three-month transformation, combining its rich heritage with a stylish new look and contemporary comfort.

The renovation has included a bespoke reclaimed oak bar, traditional hand-painted Lincrusta wall finishes and a bespoke handpainted swing sign featuring the pub’s eponymous white horse, while outside the pub’s original tiled façade has been carefully restored, complemented by new awning and a bespoke. New bifolding timber windows, bench seating and planters have created a more open, indoor-outdoor feel.

Speaking to the dozens of invited guests and loyal customers who had gathered to mark the occasion, Shepherd Neame’s Chief Executive, Jonathan Neame, said: “We are very proud of our transformation of this unique pub, and would like to thank everyone for joining us to celebrate its reopening.

“Pubs play a key role in their communities and it is vital that we do everything we can to protect and preserve them for generations to come. We bought this pub 20 years ago and it has been continually evolving ever since.

“This investment was aimed at introducing a contemporary new look and offer while also working with

some incredibly talented specialist craftspeople to bring its original features to life, and we are delighted with the finished result.”

Emphasising the part the pub plays in its community, he went on to present a cheque for £1,000 to Stephen from the Cardinal Hume Centre, a local charity whose mission is to reduce the harmful effects of homelessness on child development and family wellbeing.

Stephen said: “Our charity has been in this area for 40 years, where poverty often sits cheek by jowl with enormous wealth. It is an absolute delight that there are people and organisations like Shepherd Neame, that care about what we do in Westminster, and choose to support us.”

Aimee Kinniburgh, Corporate Partnerships Fundraiser for the Cardinal Hume Centre, added: “We’re so grateful for this generous donation. Through our services – including housing and welfare support, employment and learning opportunities, legal advice, and our family centre – we help people build stability and confidence for a brighter future.”

The first official pint was pulled by Faversham and Mid Kent MP Helen Whately, the local representative for Shepherd Neame’s Faversham Brewery.

She said: “I passionately believe in the importance of the British pub, and am delighted to join Jonathan and the team for this event. Pubs do so much for their communities and it is fantastic to see Shepherd Neame continuing to invest in them.”

Bidfood Renews Partnership With The Natasha Allergy Research

Foodservice provider Bidfood, a founding partner of The Natasha Allergy Research Foundation, the UK’s food allergy charity, has reaffirmed its commitment to food allergy awareness by renewing a fouryear strategic partnership with the charity.

This continued collaboration supports The Natasha Allergy Research Foundation’s mission to #MakeAllergyHistory and reflects Bidfood’s dedication to creating safer, more inclusive food experiences across the hospitality and foodservice industry.

Andrew Selley, CEO of Bidcorp UK, said: “We are proud to continue our partnership with The Natasha Allergy Research Foundation, whose work is making a real difference to the millions of people affected by food allergies across the UK.

“At Bidfood, we believe everyone should feel safe and confident when it comes to food, and by supporting the Foundation’s pioneering research and education, we hope to play our part in creating a future where food allergies no longer hold people back from living their lives to the fullest.”

The Natasha Allergy Research Foundation was founded in 2019 by Tanya and Nadim Ednan-Laperouse OBEs

after their daughter Natasha died aged 15 from a severe allergic reaction to sesame.

Through campaigning, education and research, the charity’s mission is to #MakeAllergyHistory, in particular food allergy, and improve the lives of the millions of people in the UK with food allergies. The couple have both been awarded OBEs for their work around food allergy.

Natasha’s Foundation is one of the only allergy charities dedicated to medical research. It wants to understand what is causing the dramatic rise in allergic disease – and develop ways to prevent, treat and ultimately eradicate it, creating a world that is safe for everyone.

Tanya Ednan-Laperouse OBE says: “The dramatic increase in allergic diseases over the past three decades highlights just how urgent it is to understand the root causes of the global allergy crisis. Today, food allergies affect millions – including 1 in 13 school children – making this work more vital than ever. We’re incredibly grateful that Bidfood is continuing its support of our mission to #MakeAllergyHistory. Their partnership is helping us raise awareness and drive forward pioneering scientific research that will change lives.”

VisitBritain/VisitEngland Activity Boosts Economy by £562 Million

International visitors spent an additional £562 million across Britain as a result of activity by national tourism agency VisitBritain/VisitEngland, latest figures show.

Results also show that 60% of this estimated additional spend, £336 million, was in destinations outside of London.

The agency reported the figures, which cover its activity for the 20242025 financial year, as it was set to bring industry leaders together at its annual review event ‘Behind the scenes: driving regional growth through the visitor economy’ on 21 October, outlining its priorities and activities to grow the visitor economy and support the UK Government’s ambition of 50 million international visitors annually by 2030.

Separately the agency also shared results for the initial phase of its ongoing Starring GREAT Britain global campaign, which is using the powerful draw of screen tourism to inspire visits to the nations and regions today. The campaign is estimated to have generated £217 million in additional spending by international visitors from its launch in January to June this year. It means that for every pound invested in the campaign, visitors spent an additional £20 in Britain. Launched in collaboration with international film and TV studios the campaign also promotes Britain’s creative industries.

British Tourist Authority Chairman Nick de Bois said: “These figures represent not just numbers on a balance sheet, but the millions of additional pounds generated by VisitBritain’s activity that flows into our high streets, our hospitality businesses, our cultural institutions and our communities across every nation and region of Britain.

“Tourism is one of our greatest industries that creates opportunities for all, from the small and medium sized businesses that make up the backbone of our world-class industry to our destinations and attractions that draw visitors from across the globe.

“By working in partnership with industry and the UK Government we can realise tourism’s huge potential to create immediate and sustained economic growth, delivering jobs and prosperity to communities across Britain.”

VisitBritain’s annual review comes as its just published inbound tourism forecast estimates £34.6 billion would be spent by international visitors in the UK this year, up 6% on 2024. Looking at visits to the UK, 44.3 million visits are forecast, up 4% on last year.

Mr de Bois said that while it was good to see the overall estimated growth this year on 2024, longer term forecasts are showing that the UK is starting to lose its competitive position internationally as a visitor destination, both globally and against some major western European rivals.

“Tourism to the UK is already generating growth in value of 6% yearon-year. VisitBritain’s analysis shows that if tourism to the UK was growing at the same pace as current forecasts for Western Europe, the industry would be worth an additional £4.4 billion per year by 2030 to the UK economy. But tourism is extremely competitive, and visitors have a lot of choice. Like every export industry we need to be telling our story about why people should come to Britain not one day, but today.

“Tourism also frames how people around the world see Britain, building positive perceptions. Those who have visited are 16% more likely to invest in the UK’s businesses, products and services,” he said.

Domestically the priority for VisitEngland had been supporting the Local Visitor Economy Partnership (LVEP) programme, simplifying a

regional structure for English tourism.

A cohort of LVEPs have been created focused on robust destination management, regenerative visitor growth, integrated planning to benefit communities and economies and working with Combined Authorities on local growth plans. Destination Development Partnerships (DDPs) were also part of the restructuring. They are made up of a number of LVEPs, setting regional priorities and receiving government funding.

Two DDP pilots have been underway in the North-East of England and the West Midlands to demonstrate the power of this approach with tourism considered strategically in local planning, transport development and investment decisions.

“As decision making is increasingly devolved, it has been fantastic to also see LVEPs engaging with Mayoral authorities, ensuring tourism is recognised as a sector that delivers on regional economic growth and promotes pride-in-place.

“However, despite the success of the DDP pilots and the hard work of LVEPs to gain accreditation, I am disappointed that there is still no longterm funding commitment from government. Afterall the structures of tourism have responded and it would be timely now for government to do so too, to secure the future of destination management across England,” said Mr de Bois.

Domestic overnight trips in England currently being down 8% year-onyear also demonstrated the ongoing operational challenges and cost of living impacts faced by the industry.

VisitEngland was continuing its targeted support to small businesses with new guidance and tools, from regenerative tourism to accessibility, on its Business Advice Hub. Free trade initiatives including the new ‘Taking England’s Wine to the World’ programme was supporting businesses to reach new customers and grow their revenue.

Tourism is one of Britain’s largest and most valuable industries, its third largest service export and a major part of British trade, supporting hundreds of thousands of small businesses and employing millions of people across the nations and regions.

Colchester Pubwatch Wins Top Accolade At Prestigious House Of Lords Event

Colchester Pubwatch has been awarded the top accolade of the National Pubwatch of the Year at a prestigious ceremony, sponsored by pub chain JD Wetherspoon, at the House of Lords. Two Pubwatches – Newcastle City Centre and Padstow – were awarded highly commended.

Colchester Pubwatch was rewarded for its proactive and forward-thinking approach to managing the night-time economy, including its partnership work with the Police, Business Improvement District and Colchester City Council.

Andy Starr, chair of Colchester Pubwatch, said: “Thank you National Pubwatch. Winning this award is a huge honour and is recognition of the teamwork and commitment shown by everyone involved in Colchester Pubwatch.

“Our aim is to make the City of Colchester a safe and welcoming place for all. This award celebrates the dedication of our members who work as conduits between authorities, licensees and many partners to ensure a safe night out for everyone.”During the event Rita King was awarded the National Pubwatch Award of Merit, in recognition of her professionalism and commitment in supporting the pub and hospitality sector and her efforts to raise standards and promote partnership working.

An Award of Merit recognises the contribution of individuals to the safety of the late-night economy. King currently works as Honorary Secretary of the All-Party Parliamentary Beer Group, a role she has held since November 2022.

She also previously worked as deputy director of Pubs and Leisure at the British Beer and Pub Association; Local Partnerships Director at the Portman Group and joint Chief Executive of the Safer Business Network.

Rita King said: “It is a great honour to receive the National Pubwatch Award of Merit and I would take this opportunity to thank the National Pubwatch Committee. I am proud to have worked with National Pubwatch throughout my career and have seen first-hand the hugely positive contribution that local

Pubwatches make to their local communities.”

She added: “My six years at the Portman Group working with National Pubwatch and other industry supported schemes on the Local Alcohol Partnerships Group were among the most rewarding of my career and I am pleased to continue to support them through my work with the All-Party Parliamentary Beer Group.”

National Pubwatch chairman Steve Baker OBE said: “It has been an honour to celebrate the winners and finalists at this awards event in the House of Lords.

“The National Pubwatch of the Year Award is so important in recognising the hard work of local Pubwatches, their members and individuals. Colchester Pubwatch is a deserving recipient with a leadership that fosters partnership working and supports a safer night-time economy.”

“It is a privilege to recognise Rita King who works tirelessly for the pub sector, has been committed to the safety of the evening economy and is a great supporter of National Pubwatch.”

He added: “We would also like to thank JD Wetherspoon for all its support for National Pubwatch and the awards.”

Wetherspoon has been a supporter of National Pubwatch since its inauguration in 1997. Its pubs are involved in 532 Pubwatch schemes across the country.

Wetherspoon’s legal director, Nigel Connor, said: “This year has again seen some fantastic entries which reflect the strength and importance of Pubwatches throughout the United Kingdom in helping create safe towns and cities.

“Colchester Pubwatch is a worthy winner and congratulations to everyone involved in the scheme. This is our sixth year of sponsorship of the awards and Wetherspoon is pleased to be able to help recognise the work done by all Pubwatch members as well as the authorities who co-operate with them through our continued support.”

Hospitality Numbers Rise In Third Quarter But Costs Crisis And Budget Threaten Revival

Britain’s number of licensed premises has fallen by 0.6% in the last year despite modest growth in the third quarter of 2025, according to the latest Hospitality Market Monitor from CGA by NIQ.

The country had 99,296 licensed venues at September 2025, having recorded 572 net closures in 12 months, or 11 every week. It means there are now 15,812 or 14.2% fewer premises than at March 2020—the fallout from the COVID crisis and the sustained high inflation and weak consumer spending that has followed.

However, the latest quarter has brought reasons for cautious optimism about future prospects. In the three months to September, Britain’s number of licensed premises rose by 0.6%— the Hospitality Market Monitor’s first quarter-on-quarter increase for 12 months, and only the third since mid-2022. The numbers come as hospitality begins the run-in to the crucial Christmas trading period and awaits the Chancellor’s November Budget. While third-quarter growth will be welcomed by operators and investors, thousands of businesses remain vulnerable to any further cost increases imposed by government.

The Hospitality Market Monitor highlights a tentative recovery of independently-run pubs, bars, restaurants and other licensed premises. After losing nearly a fifth of its sites in just five years, the independent sector

grew by 0.9% in the third quarter—evidence that entrepreneurs continue to be attracted to hospitality despite its many challenges.

The Monitor also flags the resilience of pubs and bars in 2025. The number of these and other drink-led venues nudged up by 0.1% in the 12 months to September, while restaurants and other food-led sites dropped 1.7%. This pattern matches sales trends measured by the CGA RSM Hospitality Business Tracker, in which managed pubs have outpaced restaurants for growth in every month of 2025 so far.

Karl Chessell, director – hospitality operators and food, EMEA at CGA by NIQ, said: “High costs and fragile consumer confidence have created a very difficult trading environment for hospitality in 2025, and these numbers show the toll they have taken on venues. Against that backdrop, a modest rise in sites in the third quarter shows the sector’s impressive resilience.

Well-run businesses continue to expand and the confidence of independent venues is particularly encouraging. These businesses are working exceptionally hard to navigate multiple challenges, and as the Budget nears they will be hoping for respite on their disproportionately high costs.

Government support can help to nurture these green shoots of recovery, but failure to act risks thousands more closures and job losses.

East Midlands Based Multiple Operator Takes On Second Star Pubs Lease

Bups Chaggar, a former director of TRG (The Restaurant Group) has taken on a Star Pubs1 lease for The Five Bells in Bugbrooke with business partner Denis Gill. Bups already runs another Star Pub, The Three Crowns at Barrow Upon Soar, with a further three leased pubs in his portfolio, The Carrington Arms in Ashby Folville, The Malt Shovel in Barkby and The Blue Ball in Rutland.

The Five Bells has been closed since July 2023 and will reopen the first week in December creating 15 new jobs following a joint £400,000 refurbishment of the pub by Star Pubs and the partners. Funds are being spent totally overhauling the exterior and interior of the pub, which will consist of a bar / lounge and a dining area with disabled access, disabled toilet and parking space.

The Five Bells will look and feel completely different to before and aims to have one of the best pub gardens in the area. The inside will benefit from a top-to-toe redecoration and new furniture giving it a fresher, lighter, airier feel. Outside the pub is also having a makeover with new lighting and signage. At the front there will be tables and chairs for alfresco dining and on the refreshed patio new seating and festoon lighting.

Drinks at The Five Bells will include a selection of premium lagers, wines, ciders and spirits and barista

style coffee available from 12.00 noon throughout the day.

The food menus offer something for everyone from burgers and Italian favourites to Punjabi Fusion dishes.

Says Bups: “Denis and I have many years hospitality experience from working in a corporate background to running traditional village pubs. We appreciate the important role pubs play in a community and are focussed on making sure pubs stay open.

“A year ago, I had two pubs. The number is now four. We’re interested in expanding our estate to as many as 10 pubs looking at areas between Watford and Northampton area as well as in Leicestershire.

“The current economic challenges don’t deter us as people will continue to want to eat, drink and socialise. When one door closes another door opens. We want to be in position to open doors but will only do if it is worth our while and the relationship with ourselves and the breweries is good.”

Lee Dishington, Investment Manager for Star Pubs adds: “We’re delighted to be co-investing with Bups and Denis to reopen The Five Bells after a two-year closure. Bups has a great understanding of what villagers want from their local. He’s done a fantastic job turning around other village pubs and I am confident The Five Bells will thrive again under his and Denis’s stewardship. I wish them well.”

Efficient Labelling Allows You To Focus On Food, Not Faults

Brother UK’s trusted labelling solutions have long helped restaurants, hotels, and caterers take control of stock rotation — delivering consistency, compliance, and cost-savings through intuitive technology that’s quick to learn and makes a measurable impact.

At the heart of this is Brother’s TD-2D range of professional label printers — compact, versatile, and designed to fit seamlessly into busy kitchen environments. Ideal for everything from crowded prep benches to mobile trolleys. Optional battery packs and carry handles for added flexibility, and selected models support linerless label printing, helping to reduce waste and eliminate non-recyclable backing paper. Built for real-world conditions, the TD-2D range performs reliably even when used with wet hands.

Combined with Brother’s partnerships with leading food independent software vendors (ISVs), the solution automates expiry tracking, reduces food waste, and eliminates handwritten errors — all while saving valuable time and improving consistency during peak service periods.

In fast-paced hospitality settings with short shelf lives and shifting teams, reliable labelling is essential. Stock rotation solutions help maintain food safety, quality, and compliance, while other labelling solutions — including ingredient and allergen labelling for food pre-packed for direct sale (PPDS) — ensure allergens and ingredients are clearly identified, helping operators meet legal labelling obligations such as Natasha’s Law and protect cus-

tomers with allergies.

Simon Brennan, senior business manager for Specialist Print Solutions at Brother UK, said: “Kitchen teams work fast, under pressure and can’t afford mistakes – especially when it comes to food safety. That’s where our labelling solution comes in.

“By replacing handwritten day-dot stickers with a Brother TD-2D device, kitchens can print clear, consistent labels in seconds. It’s a faster, safer way to manage stock rotation, reduce food waste, and stay compliant with Food Standards Agency guidelines — ensuring food safety and quality even when shifts change or service peaks.

“And because our devices are compact, portable and support linerless printing, they’re built for real kitchen conditions – reducing clutter, cutting waste and keeping staff moving. It’s

them focus on food, not faults.”

To find out how your kitchen can save time, reduce waste and improve compliance, visit www.brother.co.uk/stock-rotation

Daish’s Holidays Reports Rise In Winter Bookings

As UK Holidaymakers Embrace Festive Getaways

Daish’s Holidays, the independent family-owned coach holiday company, has reported a 12 per cent year on year increase in bookings for its winter and festive breaks, demonstrating continued demand for UK-based staycations.

The company, which owns and operates a number of seaside hotels across England and Wales, has seen November and December bookings for its Turkey & Tinsel, Christmas, and Twixmas* packages exceed previous records.

All hotels were fully booked for the Christmas five or six day breaks over the main Christmas period, reflecting a significant increase in demand across the board. This strong festive season demand has prompted the reopening of the Barrowfield Hotel in Newquay, for the first time in three years, to accommodate more guests for Christmas.

Paul Harper, commercial director at Daish’s Holidays, says: “Our winter and festive breaks have always been popular. This year, to accommodate demand, we’re pleased to open the Barrowfield Hotel for the Christmas

period and extend our hospitality offering in a popular coastal location that historically experiences lower off-season tourism.

“We’re seeing people booking earlier, looking for the comfort, value, and social atmosphere that a Daish’s break provides. It’s clear that the appetite for a traditional British festive getaway is greater than ever.

The hotels leading this growth in Christmas bookings include the Abbey Lawn Hotel in Torquay, which has seen a 33 per cent year on year increase, the Esplanade Hotel in Scarborough, with bookings up by 17 per cent, and the Russell Hotel in Weymouth, where reservations are up by 15 per cent compared to last year.

Paul adds: “We specialise in providing affordable UK coach breaks to our collection of hotels and pride ourselves on providing the traditional curated Christmas break. These breaks offer a full schedule of activities, entertainment, and hearty dining tailored to the interests of our guests, particularly our loyal over-65s. The level of demand we have witnessed shows how people cherish a traditional, sociable Christmas experience.”

NITAs 2025 Finalists Announced

The BII has announced the finalists for this year’s National Innovation in Training Awards (NITAs).

The National Innovation in Training Awards (NITAs), organised by the British Institute of Innkeeping (BII), celebrate excellence in training and development across the licensed on-trade and hospitality industry.

The awards recognise individuals and businesses that demonstrate outstanding commitment to innovative training programmes, supporting long-term career development and championing their teams.

Categories span a range of critical areas including apprenticeships, sustainability initiatives, and talent attraction strategies that help drive the sector forward.

With team training, development and wellbeing fundamental to the success of the hospitality and licensed trade, the NITAs shine a spotlight on those operators and individuals who set the benchmark for excellence in this vital area.

The NITA’s Award Ceremony and People Conference will be held on 20th November 2025 at Porchester Hall, London, where they will share best practice from teams across the sector and recognise the winners!

THE FINALISTS ARE:

BEST TRAINING PROGRAMMES: MANAGED & MANAGED PARTNERSHIPS

• Claire Dunkling – Fuller, Smith & Turner P.L.C.

• Ellie George – St Austell Brewery

• Mia Manning – Fuller, Smith & Turner P.L.C. / Lead Your Way

• Sophie Farrell – Punch Pubs and Co.Best Training Programmes: Individual Operator

• Dimitar Dimitrov – Paris Baguette

• Hendre Barnard – Jim & Tonic Limited

• Kim Rennie – The Barge Inn

• Katie Mannion – Nell’s Pizza

BEST TRAINING PROGRAMMES: APPRENTICESHIPS

• David Everett – Shepherd Neame

• Neil Delahay – The Clink Charity

• Rebecca Marandola – Molson Coors

• James Partington- The NED

BEST TRAINING PROGRAMMES: SUSTAINABILITY AWARD – COMPANY

• Caroline Parker – Avani

• Hendre Barnard – Jim & Tonic Limited

• Ed Robinson – Wells & Co.

BEST TRAINING PROGRAMMES: SUSTAINABILITY AWARD – INDIVIDUAL SITE

• Nand Yadav – Ninaya Hospitality Ltd / The White Hart

• Phillip Cutter – The Murderers / Gardeners Arms

• Michael Foxwell – The Old House at Home

PROFESSIONAL TRAINER OF THE YEAR –COMPANN

• Allan Stevenson – Chemisphere

• Cally Bannon-Smith – Sixty Eight People

• Frazer Grant – Pub & Bar Academy

• Jon Saunders – Crack on Coaching PROFESSIONAL TRAINER OF THE YEAR –INDIVIDUAL & SMALL MULTIPLE

• Hendre Barnard – Jim & Tonic Limited

• Katie Mannion – Nell’s Pizza

BEST RECRUITMENT STRATEGY

• Ceri Radford – Admiral Taverns

• Louise Gallant – Punch Pubs & Co.

HOSPITALITY APPRENTICE OF THE YEAR –BACK OF HOUSE

• Daisy Walton – The Barge Inn / Wadworth

• Luca Duval – INN Cornwall

• Sam Jennings – Shepherd Neame

• Zoe Platt – The Clink Charity

HOSPITALITY APPRENTICE OF THE YEAR –FRONT OF HOUSE

• Lauren Hayter – Wadworth

• Megan Kneebone – INN Cornwall

• Sam James Christmas – Fullers

• Sophie Maltby – The Tollemache Arms

HOSPITALITY APPRENTICE OF THE YEAR –OPERATIONS

• Chris Abnett – Shepherd Neame

• Claire Illman – Shepherd Neame

• Joseph Rook – Molson Coors

• Tom Young – Molson Coors

WELLBEING AWARD

• Andrea McCarthy – Venners

• Nand Yadav – Ninaya Hospitality Ltd / The White Hart

• Rosalie Hagger – The Beautiful Pubs Collective

• Sophie Farrell – Punch Pubs & Co.

• Will Chew – Anglian Country Inns

Serving Up Skills Training in the Foodservice Sector

Having a well-trained workforce is vital to the success of companies in the fastpaced foodservice sector. Being engaged with a training programme can have a positive impact on staff development and retention. If your business is a single unit or a chain specialising in seafood, at Seafish, we can support your training needs.

Our online self-study Elementary Food Hygiene and Elementary Health & Safety programmes are currently funded for people working in the UK seafood industry. Serving staff and fish friers can study our online learning materials containing seafood examples, at a place, pace and time suitable to them. The multiple-choice exam is invigilated remotely and successful candidates receive a nationally recognised qualification.

We also offer a half-day Principles of Fish Quality Assessment training course which is delivered remotely, so learners don’t have to worry about travelling time and travel costs. It teaches fish friers and chefs how to assess part processed fish, usually fillets, using the Torry cooked scheme. Apprenticeships combine practical on the job training with additional study. An apprentice is employed by a

business and is paid while they gain experience. They are available to both new recruits and existing staff.

Mark Drummond, owner of Towngate Fisheries in Bradford, explains:

“Having an apprentice work in the business has helped to develop staff training systems. It gives us something to promote on our social media and helps show we are a professional business with high standards.”

Seafish also works in collaboration with the KFE School of Frying Excellence in Market Deeping and the National Federation of Fish Friers in Leeds. Both offer training courses to meet the needs of a fish frier. Topics including preparation and cooking techniques are covered along with the importance of good frying medium management.

To find out more about these training opportunities, please see our Onshore Training Courses webpage at www.seafish.org/safety-and-training/onshore-training/onshore-training-courses/ or email our Onshore Training team; onshore@seafish.co.uk

Only 16% Of Small Hotels Focus On Guest Acquisition, With Operations Taking Priority: Siteminder

London, UK – Small accommodation businesses globally spend more time managing daily operations than attracting guests, according to new research from SiteMinder, the world’s leading hotel guest acquisition and revenue platform.

SiteMinder’s study, which uncovers challenges in the small accommodation sector, shows that nearly half (49%) of small accommodation providers prioritise property management tasks over guest acquisition, while only 16% dedicate more time to growing their bookings.

Despite these pressures, 53% of small hoteliers say they would prefer to focus on guest acquisition. However, 40% cite ‘lack of knowledge’ as the biggest barrier to adopting technology that could help attract more guests, while 29% maintain static room pricing, either never changing their rates or adjusting them only once annually.

These findings come as SiteMinder unveils the next generation of Little Hotelier, now a comprehensive platform for small accommodation businesses. With this upgrade, Little Hotelier offers advanced distribution and revenue tools previously available only to larger properties.“Our conversations with accommodation providers have made it clear that while managing daily operations such as guest check-ins and coordinating housekeeping remains essential, it shouldn’t come at the expense of growing their bookings,” says Leah Rankin, SiteMinder’s Chief Product Officer.

“Running a successful accommodation business today means giving these hoteliers the tools that let them work smarter, not harder – tools that help them continue delivering excellent guest experiences while simplifying the path to attracting new bookings. We designed an all-new Little Hotelier to do just that: bringing world-class distribution technology and pricing intelligence into a property management solution small accom-

modation providers already feel comfortable with. It’s about meeting them where they are, at the heart of day-to-day operations, and giving them greater control over their bookings in a centralised platform.”

As part of Little Hotelier’s major upgrade, small accommodation providers will gain access to SiteMinder’s latest revenue-driving solutions: Dynamic Revenue Plus and Channels Plus.

Dynamic Revenue Plus is the only mobile-first solution that allows hotels to access and act upon live market intelligence, including demand-driving local events and competitor movements. This means small accommodation providers can optimise their bookings in real time, from their mobile or desktop, by taking immediate action on their pricing and distribution strategy.

Channels Plus, meanwhile, makes it easier for small properties to broaden their reach by seamlessly connecting to multiple booking channels in a single setup.

Rankin adds: “At a time when the accommodation landscape is becoming increasingly complex and competitive, small hoteliers have a valuable opportunity to be more dynamic with their pricing and marketing strategies. By making Dynamic Revenue Plus and Channels Plus available through Little Hotelier, accommodation providers – from family-run B&Bs to independent hotels – can now adjust their rates as demand-driving opportunities arise, maximise their occupancy with more booking channels and simplify their operations within a perfectly-sized property management system.”

Backed by SiteMinder’s trusted technology and global ecosystem, Little Hotelier is available to new customers globally, with existing users set to gain access later this year ahead. Broader expansion is planned from February 2026. To learn more, visit www.littlehotelier.com

SIBA And Punch Pubs & Co Strengthen Ties

Between Local Brewers And Community Pubs

SIBA and Punch are strengthening the relationship between local brewers and the community pubs they serve.

To help Publicans and Management Partners make a more informed choice of local beer available to them, Punch has introduced an online ordering system in its supportive local pubs. With promising early results, the hope is to roll out the scheme to more pubs.

SIBA’s Chief Executive Andy Slee said: “We know that 70% of drinkers want to see a local brewer on the bar so we are delighted to work with Punch to make our members’ beers as broadly available as possible through the Beerflex scheme. We thank them for their continued support.”

Punch Pubs & Co CEO Andy Spencer added: “Local beer and community pubs go hand in hand. Our partnership with SIBA helps ensure our Publicans and MPs can easily access the fantastic range of beers being brewed in their area. It’s great to see the early success of the online portal and the positive impact it’s already

having on sales and engagement within our participating pubs. We’re proud to be supporting local breweries and giving our operators even more tools to deliver an exceptional guest experience.”

One of the pubs proudly championing local beer through the scheme is the award-winning Anglesey Arms in Chichester, Punch’s Pub of the Year at the 2025 Great British Pub Awards. Regular users of Beerflex, Dom and Shell Roberts – the pub’s Management Partners – have made local suppliers such as Hogs Back, Flower Pots, and Langham breweries a key part of their offer.

The West Sussex-based pub’s operators said: “Championing local brewers is a big part of what makes our pub special. Our guests love discovering new beers from nearby breweries – it gives us a real point of difference and helps keep our offer fresh and inspire those moments.

The portal makes it easy for us to find and order the right beers, and we’re thrilled to see Punch investing in this partnership.”

Powering Hospitality’s Future with Zapgo

The UK’s hospitality sector has always been one of the nation’s most vibrant and resilient industries – a cornerstone of our economy and our communities. From family-run pubs to luxury hotels and leisure destinations, these venues bring people together, create jobs, and drive local prosperity. Yet, like many industries, hospitality continues to navigate a period of significant change, shaped by evolving consumer habits, rising operational costs, and shifting economic conditions.

Amid these changes, there’s also a clear opportunity for innovation and renewal. One area where hospitality venues can truly benefit is by embracing the rapid growth of electric vehicles (EVs) and the infrastructure that supports them. The number of EV drivers across the UK is rising sharply, accelerated by the government’s 2035 Zero Emission Vehicle (ZEV) mandate, which will phase out the sale of new petrol and diesel cars. For millions of drivers, switching to an EV is no longer a future ambition – it’s happening now.

For hospitality businesses, this shift opens up a fresh and exciting opportunity to attract and retain customers, enhance the visitor experience, and unlock new income streams – all while demonstrating environmental leadership. Installing EV chargers can transform a site into a destination of choice for a growing group of eco-conscious consumers, boosting footfall, extending dwell time, and strengthening customer loyalty. At Zapgo, we’re passionate about supporting the hospitality industry through this transition. Our mission is simple: to help communities and businesses prepare for the electric future by providing rapid, reliable, and accessible charging solutions – all without the usual financial or operational burden.

Our model is built around partnership. With Zapgo’s “zero cost, zero effort, zero risk” approach, we handle every aspect of the process – from funding and installing the chargers to maintaining them and supporting cus-

tomers. There are no upfront costs for the venue and no ongoing maintenance worries. Once the chargers are live, hosts simply enjoy a share of the revenue generated from every charge. It’s a straightforward way to enhance your site’s amenities while introducing a valuable new income stream.

Whether you run a hotel, pub, restaurant, farm shop, golf club or theme park, EV charging can add measurable value to your business. Guests stay longer, spend more, and are more likely to return. At the same time, you’ll be helping your community transition towards cleaner transport and a more sustainable future.

In today’s world, EV charging is fast becoming an expected feature rather than an optional extra. By joining forces with Zapgo, your venue can stay ahead of the curve, meet the needs of a growing customer base, and reinforce its reputation as a forward-thinking, customerfocused destination.

Together, we can help the hospitality sector thrive – not just adapt – in a changing world, while keeping Britain’s favourite venues powered for the future.

See the advert on the facing page for details.

Christmas & New Year 2025: A Pivotal Season for UK Hospitality

How Operators Can Maximise the Festive Goldmine and Build Financial Resilience for 2026

“Christmas is the Season for Kindling the Fire of Hospitality”

Washington Irving

The festive season isn't just another trading period for UK hospitality operators—it's the financial lifeline that can sustain businesses through the challenging post-Christmas months. With Christmas and New Year representing up to 30% of annual revenue for many venues, preparation today determines tomorrow's survival.

The Festive Fortune: Why Christmas Matters More Than Ever

The numbers tell a compelling story. Hospitality businesses generated year-on-year sales growth of 8.8% in December 2023, demonstrating the sector's remarkable resilience during the festive period. Looking ahead to 2025, early indicators suggest even stronger performance, with early Christmas bookings across the UK's restaurants and pubs up by 54% compared to the same point in 2023.

The scale of opportunity is staggering. Industry projections indicate that Christmas is set to give a £12bn boost to the hospitality industry, with pubs expecting 10 million visitors and restaurants anticipating 8.6 million covers during the festive period. This represents not just revenue, but the crucial cash injection that carries operators through January's inevitable downturn.

Sales Uplift

It was a particularly good final 2024 fortnight for the Long Alcoholic Drinks and wine categories. Beer sales were up by 6.9% and 14.5% in the weeks to 28 December and 4 January, while cider sales rose 3.6% and 9.8% respectively. Beer was boosted by a surge of interest in Guinness, leading to well-publicised shortages in some pubs in the run-up to Christmas. Wine also achieved big gains of 8.4% and 13.8% in the two weeks. Growth was also solid for soft drinks at 3.7% and 11.3%.

The Post-Christmas Reality Check

Q. What you get if you cross Santa with a duck?

The harsh truth facing hospitality operators is that festive profits must sustain businesses through the post-Christmas desert. Despite sales growth over Christmas, high business costs have forced hospitality businesses to implement cost-saving measures to maintain profitability. This reality makes maximising Christmas revenue not just desirable, but essential for survival.

A. A Christmas Quacker

January traditionally sees a drop in footfall as consumers tighten belts after festive spending. The operators who thrive are those who use Christmas profits strategically—not just to celebrate success, but to build reserves that fund marketing, maintenance, and staff retention through the lean months.

cover. This means strategic menu engineering, premium pricing for peak nights, and creating multiple revenue streams from the same customer visit. Consider these approaches:

Dynamic Pricing: Implement weekend premiums and peak-night surcharges

Q. Why are Christmas Trees bad at Knitting?

A. Because they Always Drop their Needles

• Minimum Spends: Set cover charges for prime December dates

• Package Deals: Bundle food, drinks, and entertainment for higher average spend

• Extended Trading: Capture early December corporate bookings and New Year recovery

Menu Engineering for Margin

The festive season allows for premium positioning, but this must be balanced carefully. Successful operators focus on high-margin items while maintaining perceived value. Create dedicated Christmas menus with 20-30% margin improvements over standard offerings, using seasonal ingredients that justify premium pricing.

Revenue Maximisation Tactics That Work

The Psychology of Festive Spending Christmas customers have different spending psychology. They're celebrating, entertaining colleagues, or marking special occasions—creating natural opportunities for upselling. Train staff to recognise and capitalise on these moments:

• Champagne Moments: Identify celebration triggers and suggest appropriate upgrades

• Group Dynamics: Use the "celebration multiplier" where groups encourage higher spending

• Gift Opportunities: Sell vouchers, merchandise, and experiences as impulse purchases

• Technology-Driven Revenue Optimisation: Modern hospitality technology offers unprecedented opportunities for revenue maximisation:

• Dynamic Table Management: Optimise seating to maximise covers per service

• Automated Upselling: Use POS prompts to drive consistent upgrade offers

• Customer Data Mining: Target previous customers with personalised festive offers

Industry analysts CGA and NIQ’s December 2024 Daily Drinks Tracker revealed average sales in managed venues in the crucial seven days to Saturday 28 December were 4.4% ahead of the same period in 2023. In the following week to Saturday 4 January, growth was even higher at 7.5%.

The late surge in trading followed negative numbers in the first half of December. Those weeks were blighted by storms in some parts of the country, but brighter and drier weather made it easier for people to come out to celebrate as Christmas and New Year got closer. Unsurprisingly the best performing days of the festive period were Christmas eve, which saw an uplift of 65% compared to 2023, and New Years eve, out performing 2023 by 373%.

Strategic Preparation: The Foundation of Success

Early Bird Advantage The data is clear: early preparation wins. Group bookings are up 38% in comparison to 2023 and currently account for 26% of the total bookings for December.

Operators who launch Christmas marketing in September and October capture the planning cycle of corporate events, family celebrations, and group bookings that form the backbone of festive revenue.

Capacity Optimisation: Smart operators don't just fill tables—they maximise revenue per

• Incentive Structures: Create bonus systems that reward high performance during peak periods

• Cross-Training: Ensure multiple staff can cover key positions

• Retention Tactics: Offer New Year benefits to prevent post-Christmas exodus

Supply Chain Security: Nothing kills festive profits like running out of key ingredients on December 23rd. Build relationships with multiple suppliers, order early, and create contingency plans for high-demand items. Consider the premium customers will pay for guaranteed availability.

Quality Under Volume: Maintaining standards while serving triple normal covers separates successful operators from those who damage their reputation for short-term gain. Invest in systems, training, and preparation that ensure quality scales with volume.

Building Financial Resilience for 2026

Cash Flow Management The smartest operators treat Christmas profits as working capital for the year ahead, not as year-end rewards. Allocate festive profits strategically:

Q. Who his Santas favourite singer?

A. Elf-is Presley

• Inventory Intelligence: Price dishes based on real-time cost and demand data

The Private Hire Goldmine December's private hire market represents pure profit opportunity.

Corporate Christmas parties, family celebrations, and New Year events command premium rates with minimal additional marketing costs. Successful operators allocate 30-40% of December capacity to private bookings, often at double standard revenue rates.

Operational Excellence Under Pressure

Staffing Strategies: The festive season's success depends entirely on execution, which means having the right staff in place. Plan for:

• Seasonal Recruitment: Hire and train temporary staff in November

Data Capture for Future Growth: Christmas brings new customers who might not return for months. Capture their data, understand their preferences, and create reasons for them to return in January. Email marketing, loyalty schemes, and personalised offers turn onetime festive visitors into yearround customers.

The

2025 Opportunity

Industry analysis suggests 2025 could deliver the strongest Christmas performance since the pandemic. Consumer confidence is recovering, corporate entertainment budgets are returning, and the pent-up demand for celebration continues. However, this opportunity comes with increased competition as struggling operators fight for the same festive pound.

The operators who will thrive are those who understand that Christmas success isn't just about December—it's about building sustainable businesses that can weather the inevitable challenges of January, February, and beyond. Start preparing now, execute flawlessly, and use Christmas profits strategically to build the resilient, profitable operation your customers and your bank manager will applaud.

The Bottom Line

Christmas 2025 represents more than seasonal trading—it's the foundation of your business's future. The operators who treat it as such, preparing meticulously and executing brilliantly, will not just survive the post-Christmas period but emerge stronger, more profitable, and better positioned for long-term success.

The clock is ticking. Your Christmas 2025 performance is being decided by the actions you take today. Make them count.

Festive Ordering

Festive Wine Serves

Lanchester Wines’ James Dainty

shares tips for making your Christmas wine list sparkle.

The festive season is a golden opportunity to refresh your wine list and offer guests something special. It’s a time for celebration, indulgence and, importantly, encouraging customers to trade up from their everyday choices.

A festive wine list doesn’t need to be complicated. Curate selections that suit your guests’ tastes and don’t be afraid to switch things up if something isn’t working. Better still, invite regulars to taste potential additions, this builds loyalty and adds excitement.

Food pairings are key. Rich reds like Amarone pair beautifully with roast beef, while Douro wines such as Vallegre Colheita Tinto offer exceptional value for hearty winter dishes. Pinot Noir from France or Oregon is ideal

for duck or goose, and a classic Chablis works wonders with smoked salmon. For a sweet twist, try Vista Alegre Tawny Port with mince pies topped with Stilton, an unexpectedly delicious combination.

Sparkling wine is a must. Trevisana Bio Raboso Frizzante is a chilled, fizzy red bursting with wild berry flavours and subtle spice, perfect for party platters or roast meats. It’s a conversation starter and a brilliant alternative to traditional bubbles.

Don’t forget the classics. A well-chosen Brut Champagne by the glass, or large formats like magnums and jeroboams, can elevate your offering and add theatre to service. Rosé Champagne, now the UK’s second-largest category, is a festive essential.

Include no- and low-alcohol options too. Tommy Bacco Sparkling NonAlcoholic offers celebratory fizz without the ABV, ideal for inclusive toasts.

Finally, lean into the experiential. Whether it’s a festive wine flight, themed tasting or a wine list that tells a story, these touches help your venue stand out and create memorable moments.

For more information on Lanchester Wines and their full range, please visit the website at www.lanchesterwines.co.uk

Maple Moon: Memorable Stays Deserve Memorable Keepsakes

In the world of hospitality, it’s the little details that guests remember the finishing touches that make an experience feel personal and special. That’s where Maple Moon comes in.

Born from decades of design and engraving expertise, Maple Moon creates beautiful enamel and wooden decorations that celebrate places, people, and stories. What began as an industrial engraving company evolved into a family-run studio producing high-quality Christmas decorations for hotels, venues, and heritage brands across the UK.

Their bespoke service allows hotels to transform their building, logo, or local landmark into a stunning enamel or wooden bauble, a distinctive keepsake that connects guests to the place they’ve stayed. From grand city hotels to boutique country retreats, Maple Moon’s creations add a sense

of warmth, character, and luxury to festive décor, guest gifting, and retail collections.

Each design combines fine craftsmanship with thoughtful storytelling, ensuring every piece feels unique and memorable. The enamel collection offers vibrant colour and polish, while the Landmark range pairs natural maple wood with a printed night sky; elegant, timeless, and perfectly suited to the season.

For hoteliers looking to elevate their Christmas presentation or offer guests something truly exclusive, Maple Moon’s bespoke decorations are a way to extend the magic of hospitality far beyond check-out.

Maple Moon – Lets Create something special.

To discover bespoke designs for your hotel, visit www.maplemoongifts.com

Heart & Soul Studio - Quality Christmas Crackers

Heart & Soul Studio create a series of fun and engaging, yet affordable paper made products.

With over 40 years of industry experience, we began our journey by becoming leaders in quality handmade Christmas crackers. We proudly hold onto our legacy, bringing with us a wealth of experience and knowledge.

Our FSC certified Christmas crackers are specifically created for the catering and hospitality sectors. We offer plastic-free options wherever possible and are continually evolving to make every celebration more sustainable.

We also offer a range of handrolled crackers using opulent papers and bows, lovingly made here in Poole, UK. We provide a high level of customer service to each and every client, covering a wide range of price points

and industries.

We’re also immensely proud to support The Burnt Chef Project with our special charity cracker, helping to champion mental health across the hospitality industry. Visit our websiteheartandsoul.studio

For more information please email hello@heartandsoul.studio or phone us 01202 733330

Festive Ordering

Make Your Christmas Menu Unmissable with Outdoor Banners

The festive season is the busiest and most profitable time of year for pubs, restaurants, and hospitality venues. From Christmas lunches and festive buffets to New Year’s Eve parties, this is your chance to bring in new customers, fill tables, and showcase your special menu. But with so many venues competing for attention, how do you make sure your pub stands out?

The answer is simple: outdoor banners.

At HFE Signs, we specialise in helping pubs and hospitality businesses get noticed with high-quality, eye-catching banners designed to stop passers-by in their tracks. And this Christmas, we’re offering something extra special: two 8ft x 3ft PVC banners for just £90 + VAT, delivered anywhere in the UK!

WHY OUTDOOR BANNERS WORK

Outdoor banners are one of the most cost-effective forms of advertising available to pubs. Unlike online adverts or printed flyers that get lost in the shuffle, a well-placed banner outside your pub makes an immediate impact on everyone walking or driving past.

�� Instant attention – Bright, festive designs make your Christmas menu impossible to miss.

�� Promote your offers – Highlight your Christmas lunches, drinks packages, party nights, or New Year’s Eve specials.

�� Set the festive mood – A banner outside your venue adds atmosphere and excitement before guests even walk through the door.

�� Incredible value – For less than £100, you get weeks of exposure in the run-up to Christmas and New Year.

BUILT FOR THE SEASON

HFE’s banners are built to last all season long, no matter the weather.

Each banner is:

• Printed in vibrant, full colour using UV-stable inks

• Made from strong, durable PVC

• Supplied with reinforced hems and metal eyelets for easy hanging

• Suitable for both indoor and outdoor use

Whether you hang them across your pub frontage, by the roadside, or inside to promote your festive offers, these banners are guaranteed to

make your message shine.

CUSTOM DESIGNS MADE EASY

Not sure how to design a banner? Don’t worry — HFE Signs offers free design support with every order. Simply tell us what you’d like to include (menu highlights, prices, booking details, or festive graphics), and our in-house design team will create a professional proof for you to approve before printing.

That means your banners won’t just be seen — they’ll look great too. ORDER TODAY AND GET NOTICED THIS CHRISTMAS

With the festive season approaching fast, now is the time to get your marketing in place. Don’t leave your Christmas promotions to chance — make sure every passer-by knows about your menu, events, and availability.

�� Order your two 8ft x 3ft Christmas menu banners today for just £90 + VAT, delivered straight to your door.

Let HFE Signs help make this Christmas your busiest — and most successful — yet. www.hfe-signs.co.uk

Booker’s Christmas 2025 Range Lands In Branches To Maximise Festive Trading

Booker’s full range of seasonal supplies is now available in branches across the country, offering caterers, chefs, restaurants and foodservice operators one of the widest selections of festive dishes, drinks, desserts, and tableware designed to balance quality, convenience and on-trend appeal.

Booker’s selection of starters, main meal components, meat-free dishes, sides and accompaniments helps busy kitchens deliver high-quality, seasonal menus quickly and efficiently, offering ready-to-cook and partially prepared options that save time and labour, while still allowing chefs to add their own creative touch. Booker is also offering a limited edition selection of cheese options, a comprehensive portfolio of beers, wines, spirits, no and low alcohol drinks, as well as tableware, crackers and decorations.

The Christmas offering also features premium beef options including the Chef’s Premium Beef Shin Bourguignon Pie and Chef’s Premium Beef Short Rib with Maple and Bourbon Glaze, all prepared using traditional butchery methods to guarantee the best from every joint. At the butchery counter in branch, operators can also access bespoke advice and custom cuts to suit their specific menu requirements.

Beyond poultry and beef, the range includes Pork and Fennel Stuffed Pork Belly with prescored rind for perfect crackling, Lamb En Croûte with rosemary, garlic and redcurrant stuffing encased in all-butter puff pastry, and seafood options such as Chef's Premium Salmon en Croûte with Barber’s Cheddar Cheese Sauce.

cook from frozen.

Menus can finish with flair by tapping into the pistachio trend with Chef's Premium Salted Pistachio Semifreddo, and Pistachio, White Chocolate and Raspberry Roulade. Or offer seasonal sweet treats such as Lichfields festive chocolate orange and ginger mini loaf cakes, Christmas slices, mince pies with star embellishments, and cherry and walnut cakes. Seasonal highlights include Chef’s Premium Mint and Dark Chocolate Torte, Classic Handwrapped Panettone and a showstopping Champagne Sorbet – a sparkling dairy-free sorbet infused with real Marc de Champagne.

Booker’s extensive cheese offering features flavoured varieties including NCC Oak Smoked and Chilli Cheddar, premium brie options such as Vallage Triple Cream and Cornish Brie with Wild Garlic and other luxury artisan selections.

Starter dishes include the freezer-to-plate Chef’s Premium Smoked Salmon Terrine, and easy to prepare Chef’s Premium Croxton Manor Cheddar Cheese Souffle, both time-saving, luxurious seasonal options.

For the main event, trend-led poultry options include Chef's Premium Duck Leg Confit with warming spices and a showstopping Spiced Orange Glaze, alongside crowd-pleasing classics such as a Stuffed Turkey Breast Joint for those seeking traditional favourites.

Plant-based options include The Fat Chef Beetroot and Butternut Squash Wellington and Mediterranean Vegetable Tart, offering alternatives that appeal to flexitarians and traditional diners alike.

A full selection of festive sides offer quick, convenient solutions including Chef's Menu Shredded Brussels with Leek and Bacon, and Chef's Premium Mature Cheddar Gratin Dauphinois. Traditional trimmings are also available such as Blackgate Premium Pigs in Blankets and Chef's Premium Gastro Style Rustic Yorkshire Puddings - all ready to

Chefs' Buyers Guide

The drinks portfolio includes exclusive Paul Langier Champagne created in partnership with Maison Burtin, Prosecco, and fortified wines including Royds Mulled Wine. Additionally, there is a comprehensive spirits range to enable operators to create on-trend serves such as a Kraken Salted Caramel Daiquiri, while the Nozeco Alcohol-Free Spritz offers a vibrant no-alcohol option with its bright orange hue and fresh citrus notes.

Access Booker’s Christmas 2025 guide at https://online.anyflip.com/hrqee/wwfc/mobile/index.html

As we look ahead to 2026, dining trends are being shaped not only by value, quality, and premium experiences, but also by powerful emotional drivers such as comfort, adventure, tradition, and sharing. Consumers are increasingly looking for food that excites, nourishes, and connects –while still offering healthier and more sustainable choices. Around half of diners are eager to try the latest food trends when eating out, rising to 65% among 18- to 39-year-olds, showing just how strong the appetite for innovation has become.

To help the foodservice industry keep pace, Bidfood has launched its 2026 Interactive Guide, a shoppable digital resource packed with consumer insights into the key food and drink trends, product recommendations, and trend-led inspiration. Designed to support chefs and operators, the guide offers everything from in-depth research and key statistics to menu ideas, trend safari videos, and new recipes – all focused on the themes that will define the year ahead.

This year’s food and drink trends promise bold flavours, creativity, and a balance between indulgence and wellbeing. They include:

• Topped and Loaded

• Fast-Forward Flavours

Sweet Adventures

• Tea Tonic

• Whole Lotta Goodness

Flavours Less Travelled

Topped and Loaded celebrates dishes that are visually indulgent yet

affordable. With 42% of consumers viewing this style as good value, the trend focuses on simple bases such as jacket potatoes, fries, or hash browns, piled high with premium toppings like BBQ pulled pork, chicken katsu, or chilli con carne. It’s all about satisfying comfort food with the option to customise, making it perfect for casual dining and sharing occasions.

Fast-Forward Flavours highlights how standout ingredients can elevate any dish. High-quality components such as chilli jam, gochujang, hot honey, and caramelised onion bring excitement and sophistication to menus, reflecting the 46% of consumers who prioritise ingredient quality when choosing where to eat out.

For those seeking indulgence and escapism, Sweet Adventures explores exotic global desserts and viral sensations. With 56% of diners wanting to experience new and unique cuisines, desserts like Japanese cloud cake, mango bingsu, and Dubai-style chocolate desserts offer a sense of discovery and delight.

Meanwhile, Tea Tonic redefines one of Britain’s favourite beverages. With 71% of people already enjoying tea, the trend embraces innovation through bubble teas, iced teas, and creative flavour pairings – capturing the interest of younger consumers and students who crave refreshing, modern twists on a classic.

On the health-conscious side, Whole Lotta Goodness reflects growing interest in wholesome, minimally processed foods. Nearly half of consumers are actively reducing ultra-processed foods, favouring dishes made with wholegrains, vibrant vegetables, lean proteins, and plant-based ingredients that support a balanced lifestyle.

Finally, Flavours Less Travelled celebrates authentic global cuisines that satisfy the growing curiosity for discovery. Korean, Malaysian, and South American flavours are at the forefront, offering vibrant, comforting, and adventurous dishes. From Korean bibimbap bowls and Malaysian noodle curries to Venezuelan arepas, Colombian bean stews, Brazilian croquettes, and Peruvian ceviche, these cuisines bring a world of taste to the table.

Join Us at Booker!

Booker is the UK’s leading food wholesaler, proudly serving over 340,000 hospitality and catering customers nationwide. From independent restaurants and gastropubs to hotels, event caterers, and street food operators, we empower every kind of food business to thrive with exceptional value, choice, and expert service.

We support chefs, kitchen teams, and front-of-house professionals with top-quality ingredients, essential supplies, and a can-do approach that makes all the difference in a fastpaced industry. Our dedicated team - including Master Butchers, specialist buyers, culinary trend experts, and hospitality-savvy colleagues - understands the unique needs of

every food business, whether sourcing the freshest produce, navigating seasonal menus, or delivering last-minute stock when it matters most.

With 190 branches, nine distribution centres, and a 7-day delivery network featuring real-time tracking and flexible credit options, Booker guarantees availability, quality, and consistency - even amid supply chain challenges. Our “We Can Save You Money” programme, loyalty schemes, and competitive pricing help customers manage rising costs, while our Own Brand ranges deliver quality without compromise to support profitability in tight-margin environments.

Beyond supply, our catering team offers hands-on advice on menu planning, portion control, compliance, and cost optimisation. We back this with sector-specific guides and clubs that provide insights, savings, and ongoing innovation.

More than a wholesaler, Booker is a trusted partner focused on the long-term success of the catering industry. With over 85,000 customer visits annually and continuous investment in people and technology, we deliver a seamless, customer-first experience that keeps kitchens stocked, guests delighted, and businesses growing.

For further information please visit www.booker.co.uk

The Campaign for Real Vanilla

Ever since LittlePod’s launch in 2010, the natural ingredients company’s responsibly-sourced products have been exported all over the world.

These days, the King’s Award for Enterprise winners are in close contact with customers in Germany, Japan, Estonia, Nepal and countless other countries besides.

From time to time, this has led to language barriers that have had to be overcome.

This autumn, the LittlePod team have done something about it.

“October is LittlePod’s most-important month,” explained Janet Sawyer MBE BEM, the company’s Managing Director and founder. “On October 17th, we celebrate International Real Vanilla Day, an annual occasion that we use to underline the importance of REAL vanilla, and those who grow it, to the planet and its people.

“On International Real Vanilla Day, we reach out to LittlePodders all over the world and thank them for helping us to support the farming communities in the Equatorial regions.

“This October, we wanted to make it easier to communicate with our customers, no matter their location or language. To do this, we have made our website multilingual!”

LittlePod’s website is now available in 20 languages – including Japanese, German, Spanish, French, Arabic, Hindi and Indonesian.

It has proved useful already, with Janet having travelled to Japan to celebrate International Real Vanilla Day 2025 at the renowned Barakura English Garden in Tateshina, before meeting with officials at the British Embassy in Tokyo.

Janet is also visiting customers and contacts in Canada, Australia and Singapore during her trip, underlining that her company’s Campaign for Real Vanilla is a truly global affair.

“I am so excited to be catching up with our international LittlePodders this month,” she added. “No matter where in the world you may be, your support is crucial to our Campaign for Real Vanilla and I’m delighted to say that LittlePod speaks your language!”

Visit www.littlepod.co.uk

Sharpening Innovation from Sweden

In a professional kitchen, sharpness isn’t a luxury — it’s a necessity. From the first prep of the day to the final plating at night, chefs count on their knives to deliver precision. That’s where the Tormek T-2 Pro Kitchen Knife Sharpener comes in — a sharpening solution trusted by culinary professionals around the world.

Backed by over 50 years of sharpening expertise, and developed for the intensity of the commercial kitchen, the Tormek T-2 Pro Kitchen Knife Sharpener gives chefs full control over their edge. The machine is gentle on knives — it sharpens, not shortens. Thanks to the slowrotating diamond grinding wheel and high-precision guide, it only removes minimal steel, preserving the life of your knives while delivering exceptional sharpness.

fessional-grade results. No guesswork. No overheating. Just consistent, razor-sharp edges — time after time. With its lownoise operation and compact design, it integrates seamlessly into even the busiest culinary spaces — and is also suitable for sharpening other blades commonly used in food preparation.

The Tormek T-2 Pro Kitchen Knife Sharpener is designed to handle a wide range of kitchen knives — from large chef’s knives to small paring blades — and can also be used to sharpen other common kitchen blades, including mandoline blades and S-blades. No matter the task, a properly sharpened knife is essential for efficiency and control. The Tormek T-2 doesn’t just sharpen knives — it elevates the entire kitchen workflow. tormek.com

What sets the Tormek T-2 Pro Kitchen Knife Sharpener apart is its blend of simplicity and pro-

Phone: +46 581-147 90

Email: info@tormek.se

Northern Ireland - Bringing World-Class Food and Drink to Your Table

Northern Ireland’s drink industry is experiencing a dynamic resurgence, driven by a blend of heritage, innovation, and global ambition. With a growing number of distilleries and breweries operating across the region, it is becoming a powerhouse for premium spirits, craft beers, cider and RTDs.

Many of the Northern Ireland producers are award winners across the globe, including the Great Taste’s 2025 Golden Fork Award Winner, Basalt Distillery, a rising star in Irish spirits. The producer picked up the award for its flagship Basalt Volcanic Rock Gin (42.1%) while winning 2* Great Taste awards for their Basalt Volcanic Rock Gin (50.1%) and Basalt Volcanic Rock Vodka. These are crafted with ultra-pure water filtered through the ancient basalt rock of the Giant’s Causeway, a UNESCO World Heritage site characterised by the precise structure and placement of the dramatic basalt columns. The Distillery was founded by chemical engineers Martha Garbe and James

The Smart Switch: Why More Kitchens Are Moving to High Oleic Oils

In the heat of a professional kitchen, oil does a lot of heavy lifting. From deep-frying to dressings, it’s the invisible backbone of flavour, texture, and consistency. But not all oils are created equal — and many chefs are now quietly making a change that’s transforming both their food and their bottom line.

High Oleic Sunflower Oil (HOSO) is emerging as the smarter choice for busy kitchens. Its unique composition means it stays liquid at room temperature — so it’s easy to work with, whether you’re portioning for prep or blending for sauces. It’s also naturally high in monounsaturated fats, supporting a healthier approach to frying and cooking without compromising on flavour.

down. The result? Less frequent oil changes, consistent food quality, and measurable savings on kitchen costs — all while reducing waste. Sustainability-minded caterers are also taking note. Sourced from crops grown with lower environmental impact and processed without the need for tropical cultivation, HOSO offers a cleaner, more responsible alternative for modern operations that value traceability and stewardship.

For professional kitchens striving for better performance, better food, and better value — it’s time to think high oleic.

Where HOSO truly shines, however, is in efficiency and longevity. Thanks to its exceptional resistance to oxidation, it can withstand high temperatures and prolonged use without breaking

To learn more or find your nearest distributor, contact FlavOil today.

See the advert below for details or visit https://flavoil.co.uk/

Richardson, who expertly blend scientific precision with geological heritage to produce spirits of exceptional character. The heritage is tens of millions of years old, with the geology helping to filter and purify the water drawn from the borehole. Using the purest water possible, they use state-of-the-art stainless- steel distilling equipment to create gin with complex taste and detailed flavour profiles while ensuring every drop of liquid is identical, a skill which is almost impossible to achieve within craft gin distilleries.

You can learn more about Basalt Distillery’s products and where to find them on their website www.basalt-distillery.com

To learn more about the impressive portfolio of NI drinks producers please contact Michelle Charrington: michelle.charrington@investni.com or Alex Taggart: alex.taggart@investni.com or visit BuyNIFood.com

Pizza Cheese in 2026: Innovation, Sustainability & Culinary Creativity in UK Kitchens

In 2026, cheese will no longer be just a topping - it’s a strategic ingredient transforming the UK’s out-of-home dining landscape. From gastropubs to quick-service counters, chefs are leveraging cheese to drive culinary innovation, enhance flavour profiles, and streamline kitchen operations.

CONSUMER TASTES ARE EVOLVING RAPIDLY.

With nearly 60% of UK diners eating out weekly and over 90% saying it remains within budget, there’s a growing appetite for gourmet experiences and health-conscious choices. Cheese is at the heart of this shift.

Flavour-forward blends like chilli mozzarella, truffle cheddar, and jalapeño-infused mixes are gaining tractionespecially in premium formats such as Neapolitan and Detroit-style pizzas. These bold combinations offer chefs a way to differentiate menus and delight customers.

FUNCTIONALITY IS KEY.

Pre-shredded blends and varied grates improve melt, stretch, and consistency - saving prep time and reducing waste. Ingredient-inclusive cheeses provide flavourful, high-performance solutions during busy service periods.

HEALTH IS FIRMLY ON THE MENU.

High-protein options like Eatlean Protein Cheese (with 37% protein) meet GLP-1 and HFSS guidelines, helping operators cater to nutrition-focused diners without compromising on taste or texture.

VISUAL APPEAL MATTERS MORE THAN EVER.

Stuffed pizza crusts are also evolving with bold flavours like Tex Mex Chilli and Garlic & Herb. Novelty-shaped cheeses - hearts, stars, festive trees -add a playful, shareable touch that resonates with the TikTok generation. SUSTAINABILITY IS NON-NEGOTIABLE.

At Joseph Heler Cheese, we’re proud to lead the way in responsible production—using Red Tractor-certified milk, harnessing solar energy, and actively reducing emissions. With 70% of consumers prioritising sustainability, our practices help partners meet growing demand for ethical sourcing.

Cheese in 2026 is about creativity, functionality, and flavour. Let’s shape the future of pizza together.

To explore new cheese solutions or discuss your menu needs, contact: Richard Thorpe richard@eatlean.com

Soju Accelerates UK Growth as Demand Surges Beyond Asian Market

JINRO, the world’s best-selling spirit and a leading soju brand, is experiencing exceptional growth in the UK, driven by the rising popularity of Korean culture and HiteJinro’s sustained investment in marketing over the past seven years.

Traditionally, JINRO’s UK sales were concentrated within the Asian consumer market. However, this has shifted dramatically. Today, 77% of JINRO sales come from local, non-Asian consumers, compared to just 30% in 2015, reflecting a significant broadening of appeal and rapid market penetration.

“We are incredibly proud of the growth JINRO has achieved within the UK mainstream market,” says Kyungsun Choi, Manager of the European & African Market Sales Team. “What began as a product found only in specialist Asian retailers, restaurants, and bars can now be enjoyed by consumers across the UK through major retailers including Morrisons, Sainsbury’s, Tesco, and Costco.”

HiteJinro’s UK strategy has combined retail expansion with high-profile cultural partnerships to drive awareness and brand affinity. JINRO has been a proud sponsor of the All Points East festival in East London for three years and has recently partnered with Taste of London, with plans to return in 2026. Ongoing collabora-

tions with UK restaurants, bars, cultural organisations, and universities have helped build strong connections with consumers while supporting the broader Korean cultural wave.

Looking ahead to 2025/2026, JINRO will continue to expand its presence in the UK, with a focus on increasing listings with mainstream national retailers, strengthening on-trade partnerships across bars, restaurants, and hospitality venues, and maintaining consumer-facing activations to deepen brand engagement.

JINRO works closely with its UK marketing partner, specialist drinks agency Fourteen Ten, which manages warehousing and distribution to ensure reliable stock flow for marketing activations and coordinates logistics through JINRO’s key distributors for both on-trade and off-trade channels.

JINRO actively welcomes enquiries from buyers, distributors, and partners interested in introducing this iconic Korean spirit to their customers or collaborating on marketing activations.

For enquiries, please contact: jinro@fourteenten.com

Fitch & Leedes: Crafting Perfection, Celebrating Global Recognition

A LEGACY OF QUALITY AND INNOVATION

Fitch & Leedes has earned the trust of bartenders and mixologists worldwide, becoming the pouring partner of choice for over 130 leading spirits. Known for its refined range of tonics and bespoke mixers, the brand consistently delivers sophistication and balance. Crafted with pristine, quadruple-filtered water and infused with vibrant botanicals, each infinitely recyclable can offers a perfect serve. Standouts include the elegant Pink Tonic, with rose petal and cucumber notes, the zesty Grapefruit Tonic – ideal for a Paloma – and the striking Blue Tonic,

blending blueberry and cardamom with a captivating ocean hue. QR codes on every can connect consumers to cocktail recipes, videos, and pairing guides, turning every sip into a mixology experience.

GLOBAL RECOGNITION AT THE 2025 TONIC & MIXER MASTERS AWARDS

Fitch & Leedes UK was celebrated at the 2025 Tonic & Mixer Masters Awards, earning multiple Gold and Silver Medals. Gold went to Indian Tonic, Pink Tonic, and Grapefruit Tonic, while Cheeky Cranberry and Blue Tonic secured Silver. Judged by leading industry experts, these accolades affirm the brand’s dedication to flavour, innovation, and craftsmanship.

SUSTAINABILITY AT THE CORE

With an eco-conscious ethos, Fitch & Leedes uses only infinitely recyclable cans, eliminating glass waste. Its sustainability pledge is clear: Crafted with Purpose. 100% Recyclable. No Glass. No Waste. EMBRACING TRADITION AND EXPLORATION

Balancing heritage with innovation, Fitch & Leedes inspires both classic and modern serves, securing its place on the global stage. EXPANSION INTO EUROPE

Building on its UK success, Fitch & Leedes is now expanding into European markets, bringing its award-winning mixers to new audiences. Raise your glass to a signature serve – just add Fitch. See the advert below for details.

Premium Spirits, Cocktails and Mixers

Perfectly Port: A Festive Favourite with Staying Power

As the festive season approaches, Port remains a staple on many drinks lists. Its rich, warming character makes it a natural partner for winter menus and celebratory moments. But beyond the traditional cheese board pairing, Port offers hospitality venues a chance to diversify their offering with a product that is steeped in heritage and increasingly versatile.

For venues looking to offer a classic serve, a Fine Ruby Port such as that from Vista Alegre is a reliable choice. With its vibrant red fruit and smooth finish, it is ideal served by the glass or paired with rich desserts. For something with a little more depth, a Tawny Port - aged in oak for a softer, nuttier profile - offers a refined alternative, particularly when paired with festive treats like mince pies or fruitcake.

Operators might also consider a Late Bottled Vintage (LBV) Port for a premium upsell. Unfiltered and full-bodied, LBV Ports like Vista Alegre’s 2015 vintage offer structure and complexity, making them a great match for blue cheese or dark chocolate.

Port also lends itself well to creative serves. Try a White Port with tonic and citrus for a refreshing aperitif, or use Pink Port as a base for winter cocktails.

Winter Fruit Bramble

- A pour of Pink Port

- Combination of winter fruits (Blackberries, blueberries, redcurrants, blackcurrants, etc etc)

- lime wedges

- crushed ice

Muddle the fruit and lime wedges. Top the glass with ice and pour pink port to top

Rosé Port Martini

Make Cocktails That Sleigh...

With party season just around the corner, those extra touches behind the bar can turn a good night into a great one.

With Flavour Blaster, it’s easy to give guests that festive wow moment without slowing service down.

Match the scent to the season.

Think mint, chocolate, ginger, nutmeg — and over 20 other aromas to play with. A warm spiced cloud floating over a cocktail doesn’t just look good; it sets the tone before the first sip.

Flavour Blaster is designed to make life simple for the whole team. No faff. No complicated setup. Just a quick trigger pull to turn a regular serve into something people want to film, share and talk about.

From Christmas cocktails to New Year’s Eve specials, it’s the easy way to add a bit of theatre to every serve and keep the good vibes flowing all season long.

Flavour Blaster UK — match the scent to the season and make every serve unforgettable. Learn more at www.flavourblaster.com

Serve in a chilled martini glass.

In a cocktail shaker combine: • 2 measures Rosé Port • 1 measure gin

Strain and pour into a chilled cocktail glass

Add your own house twist by experimenting with white or ruby ports, or adding a dash of cranberry, rum or even mescal

With strong margin potential and a growing interest in fortified wines, Port deserves a place on every festive drinks list. For more information, contact sales@lanchesterwines.co.uk

Penderyn Bad Wolf

Penderyn Bad Wolf, Icons of Wales #13, is a 10year-old whisky fully matured in old Tawny Port pipes, which have previously held port wine for around 60 years.

Penderyn ‘Bad Wolf’, number 13 in Penderyn's Icons of Wales series, is a brand-new bottling and celebration of contemporary modern arts in Wales and a collaboration with leading production company Bad Wolf in Cardiff. Penderyn is delighted to be able to celebrate the 10th anniversary of Bad Wolf with the release of this 10-yearold bottle of single malt Welsh whisky.

The companies have collaborated to produce a premium bottling, and the whisky was personally chosen from the Penderyn warehouse by Bad Wolf Chief Executive Officer Jane Tranter and her team.

Jane Tranter, CEO and Co-

Founder of Bad Wolf Studios, said: “There is something characteristically bad ass and unexpected in marking our 10th year of Bad Wolf by having a whisky in our name. I love the idea that while we have been producing hundreds of hours of drama in Wolf Studios Wales, in parallel this ten-year-old whisky has been quietly biding its time, maturing until ready to be appreciated. Great things come to those who wait."

Stephen Davies, Penderyn CEO, said: “This is one of the most exciting bottlings we have ever done. Bad Wolf has brought huge creativity to Wales and to the capital city of Cardiff, and through the medium of contemporary arts has been telling fantastic stories over the last 10 years. It seems fitting to dedicate a 10-year single malt to the company’s 10-year anniversary and raise a toast to many more years of success to come.”

“Tell them stories. They need the truth you must tell them true stories, and everything will be well, just tell them stories.”

Philip Pullman

www.penderyn.wales

Cleaning and Hygiene

Cleaning Standards: The Make-or-Break Factor for Hospitality Success

As the festive season approaches and winter bugs proliferate, maintaining impeccable hygiene standards has never been more critical for the UK's hospitality sector

The countdown to Christmas has begun, and for licensed premises across the country, the next few months represent the most lucrative period of the year. Yet alongside the promise of packed bars and fully booked restaurants comes an uncomfortable truth: a single adverse hygiene review could unravel months of hard work in a matter of hours.

THE SOCIAL MEDIA COURTROOM

Today's hospitality operators face scrutiny that would have been unimaginable a generation ago. Every customer carries a publishing platform in their pocket, and they're not afraid to use it. A sticky table, grimy glassware, or questionable toilet facilities can be photographed, captioned, and shared with thousands before the shift manager has even noticed the complaint.

The court of public opinion sits in permanent session, and its verdict is swift and merciless. A single viral post highlighting poor hygiene standards can devastate a venue's reputation, particularly during the critical festive trading period when customer confidence is paramount.

THE WINTER BUG SEASON

As we enter the season of colds, flu, and norovirus outbreaks, the importance of robust cleaning protocols intensifies. Winter bugs spread rapidly in crowded, warm environments – precisely the conditions that define a busy hospitality venue during the festive period.

The potential consequences extend beyond individual illness. An outbreak

traced back to a pub, bar, or restaurant can trigger temporary closure, environmental health investigations, and lasting reputational damage. The financial impact during peak trading weeks could be catastrophic. A comprehensive cleaning programme requires more than good intentions. It demands structure, consistency, and accountability.

INVEST IN QUALITY

Professional-grade cleaning products and equipment deliver better results than budget alternatives. The cost differential pales compared to the potential losses from an outbreak or negative publicity. Similarly, ensure adequate supplies are always available – running out of essential cleaning materials during a busy shift is unacceptable.

Customers need to see cleanliness, not just experience it. Regular visible cleaning during service hours reassures guests that hygiene is a priority. Staff wiping down surfaces, changing service items, and maintaining spotless facilities sends a powerful message.

Consider the customer journey through your venue. What do they touch? What do they see? Menus, condiment bottles, toilet facilities, glassware – every element contributes to their overall impression. A beautifully presented meal served on a table with sticky residue from previous diners creates cognitive dissonance that undermines the entire experience.

As party bookings fill the diary and walk-in trade increases, the temptation to cut corners grows. Pressure mounts, staff are stretched, and maintaining standards becomes challenging. This is precisely when discipline matters most.

Choosing Washroom Equipment & Minimising Costs

Providing customers with attractive and properly equipped washrooms is essential for an organisation’s image and, of course, for legal compliance. Often however, the costs of maintaining those facilities can far exceed the costs of installing them.

Typically, the biggest expenses are associated with consumables: the ongoing costs of the soaps, paper towels and toilet tissue used in washroom dispensers and equally, the time and labour costs associated with checking and replenishing them.

Consequently it is often helpful to choose larger-capacity dispensers. They will reduce the need for regular intervention and, importantly, help to ensure that guests don’t find them empty when they need them.

In high-use environments, damage and breakdowns can be costly too, so it makes sense to choose well-constructed dispensers made of robust materials. Stainless steel is an excellent choice; it resists accidental damage, wear and corrosion, it’s also hygienic and easy to clean,

Behind-the-mirror systems are an especially durable option. With all the working elements set behind a mirror, dispensers aren’t subject to accidental knocks and scratches and they stay well-protected against tampering and vandalism.

Such systems may cost more initially, but they should greatly outlast less sturdy alternatives and by requiring less

A negative hygiene review in early December doesn't just impact that day's trade – it poisons the well for the entire festive period. Customers planning office parties or family gatherings will think twice about booking a venue with recent hygiene complaints. The financial consequences multiply rapidly.

Meeting Food Standards Agency requirements and environmental health standards represents the minimum threshold, not the aspiration. Truly successful operators recognise that exceptional cleanliness differentiates them from competitors and builds customer loyalty.

In an era where customers can access Food Hygiene Rating Scheme scores instantly on their smartphones, anything less than a five-star rating raises questions. But beyond the official ratings, the subjective experience matters enormously. Venues that feel clean, smell fresh, and demonstrate attention to detail earn customer advocacy that no advertising campaign can buy.

Establishing a rigorous cleaning regime requires initial investment in time, money, and effort. The temptation to economise is understandable, particularly when margins are tight. But the long-term cost of inadequate hygiene vastly exceeds the expense of maintaining high standards.

A strong reputation for cleanliness takes years to build and minutes to destroy. In the social media age, with winter bugs circulating and the crucial festive trading period approaching, operators who prioritise hygiene protect not just their customers' health, but their business's future.

The question isn't whether you can afford to implement comprehensive cleaning protocols. It's whether you can afford not to.

maintenance and fewer repairs and replacements, they should incur substantially lower costs overall.

Good washroom equipment can also make an important contribution to the customer experience. Guests will be quick to notice poorly equipped or badly maintained facilities; the condition of the washroom can say a lot about a business. Specifying more reliable washroom equipment will make an important difference, but stainless-steel products offer another attractive feature: they can be produced in a variety of styles and finishes – brushed, painted and lacquered – to match existing corporate branding.

Finally, many businesses are keen to promote sustainability and here, stainless steel dispensers afford another benefit. Made from 60% recycled content, they can be fully recycled at the end of their long working lives. Moreover, Dudley Industries’ products are made in a factory using 100% renewable energy, so their carbon impacts are further reduced. For added peace of mind, they are also supported by up to 10

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

Cleaning and Hygiene

Only 1 In 5 Washrooms Meet Hygiene Cleanliness Expectations in the UK, New Tork Survey Finds

Tork, an Essity brand and the global leader in professional hygiene, announces findings of a global Insight Survey of end users and cleaning staff that explored attitudes toward hygiene in washrooms. Tork continues to push for inclusive hygiene by identifying barriers that prevent people from comfortably meeting their needs in public washrooms and the resulting impact on businesses.

Significant societal shifts have taken place with regards to awareness and accommodation of individual physical circumstances and conditions in washrooms in public spaces and the workplace. Changing places are more commonly seen in shopping centres and disabled toilet cubicles are incorporated into the design of public washrooms, signposted by the wheelchair sign. However, globally 95% of people who report physical or cognitive conditions are not in a wheelchair.

The global Tork Insight Survey reveals that many needs remain unrecognised in washroom design and maintenance. In fact, globally, 1 in 2 people are likely to face barriers to hygiene in washrooms meaning there is a disconnect between their capabilities or needs and the washroom environment. 33% of those who report a physical or cognitive condition have skin sensitivity, 29% have anxiety and 22% have rheumatism. Such sensory sensitivities, cognitive conditions or paruresis (shy bladder) can result in people refraining from using washrooms or being

Drawing similarities with the global view that 1 in 5 washrooms do not meet hygiene cleanliness expectations, 24% of people surveyed in the UK cite ‘unhygienic’ as a reason for never using or having avoided a washroom, and 50% say they have not used a washroom at a venue even though they needed to. Overall, in line with disappointing global survey stats, 83% of end users surveyed in the UK are concerned about hygiene

• 30% have spent less time at a venue because of the state of the washroom

• 17% have avoided eating and drinking at a venue

• 10% have told their friends to avoid the location and 7% have left a poor online review

• 18% of people have made a complaint to staff or workplace management about poor washroom experiences

• 15% worked from home more than they otherwise would, because of poor washrooms at work, hindering compliance with return to office policies

able to fully meet their needs in the washroom.

In the UK, 17% of those who report a physical condition suffer from a skin sensitivity such as eczema, which can be aggravated by harsh soaps, and 12% are challenged by arthritis or suffer from chronic pain, which can make using toilet paper and accessing soap from dispensers difficult.

Why Are Restaurant Tables Often Sticky?

We’ve all experienced it, sitting down at a restaurant only to find the menu clinging to the table. That tacky feel is one of hospitality’s biggest guest turn-offs and can quietly harm a venue’s reputation.

Sticky tables signal poor hygiene, even in otherwise spotless settings. This perception can be costly: guests may assume standards are low, leave negative reviews, and avoid returning. The problem, however, usually lies not with cleanliness but with cleaning practices themselves.

Many restaurants use sanitising sprays that contain quaternary ammonium compounds (quats). Over time, these leave behind a thin, sticky residue that attracts dirt and grime. Re-using damp cloths across multiple tables spreads the problem further, while heat and humidity make it worse. The result? Tables that look clean but quickly feel anything but.

The good news is that sticky tables aren’t inevitable. Restaurants can break the cycle by choosing alcohol-free,

To learn more about how inclusive hygiene can improve your business please visit:

www.torkglobal.com/gb/en/about/inclusive-hygiene

Tork Insight Survey 2025, conducted in US, UK, Germany, France, Mexico, Canada, Australia, Spain, Sweden, Netherlands and Poland among 11,500 people from the general public and 1,000 cleaning staff.

residue-free wipes made for food-contact surfaces, using ready-to-use products to avoid dilution errors, cleaning before sanitising, and allowing surfaces to air dry properly.

Sticky tables might seem minor, but they influence perception, reviews, and loyalty. A clean table doesn’t just look good - it builds confidence, compliance, and longterm trust in your brand.

At Sani Professional®, we’ve developed Protect 360° biodegradable sanitising wipes to solve this challenge sustainably. Their plant-based active formula cleans effectively and dries residue-free, helping hospitality teams deliver a spotless, guest-ready finish every time.

Request your FREE Protect 360° samples by writing an email to samples@sanipro-intl.com

Pazco Introduces A Lasting Solution In The Fight Against Mould

The combination of damp winters, humid summers and building stock with outdated insulation and ventilation has made tackling mould an increasing challenge for the hospitality industry. Beyond being unhealthy and unpleasant, mould is costly, difficult to tackle and increasingly subject to regulation. The gravity of this situation is underlined by the introduction of Awaab’s Law this October, which will impose strict timeframes on social housing landlords to investigate and repair reports of damp and mould.

To help address the issue, Pazco has introduced Inducoat Fungi to the UK market - a proven, one-coat, 24-hour anti-mould solution from Dutch surface hygiene specialists Inducoat. Inducoat Fungi provides up to five years of mould protection, reducing maintenance and, in turn, saving time, labour and material costs. The system is highly effective on a wide variety of surfaces from walls to ceilings and even woodwork, making it the ideal choice for the hospitality sector.

Inducoat Fungi works by harnessing next-generation technology to actively combat

mould. The paint’s advanced formula bonds a powerful blend of biocides directly to its molecules during production, ensuring a slow and sustained release that provides extended protection against mould regrowth. The specialist engineering techniques employed in its production minimise leaching, meaning that Inducoat Fungi maintains its effectiveness far longer than other mould-resistant paints.

Inducoat Fungi is the only anti-mould coatings manufacturer to receive a CTGB number accreditation from the Dutch Authorisation Board. The paint is also tested to the highest European standard for antifungal coatings (EN15457).

Bobby Hall, Director at Pazco, comments: “Mould is more than just a maintenance issue – it’s a reputational and regulatory risk for the hospitality sector. Inducoat Fungi gives operators peace of mind by delivering proven, long-lasting protection, creating a better guest experience and saving time and money on maintenance.”

For further information, please visit www.pazco.co.uk

Clean Smarter, Not Harder: SMARTPOWER™ Mini and ReadyDose™ Deliver Simplicity and Safety for Care and Hospitality

In care homes, clinics, and hospitality settings, where hygiene is non-negotiable and space is at a premium, two innovations are redefining how cleaning gets done: SMARTPOWER™ Mini and ReadyDose™.

The SMARTPOWER™ Mini is a compact, solid detergent and rinse system designed for undercounter dishwashers. It delivers up to 150 washes per refill, with no leaks, no mess, and no need for tools during installation. Its passive dispensing system ensures consistent results while reducing packaging waste by up to 93% and cutting CO2 emissions by over 70% compared to traditional liquids. It’s a win for safety, sustainability, and simplicity—especially in environments where staff turnover is high and training time is limited.

Complementing this is ReadyDose™, a tablet-based cleaning programme that’s perfect for small-footprint sites with limited access to water lines or space for dispensers. Whether it’s a care home kitchenette or a

boutique hotel bar, ReadyDose™ offers a professionalgrade clean with a straightforward, no-fuss routine. Each tablet is pre-measured, eliminating dosing errors and reducing chemical exposure for staff. It’s ideal for locations where safety, speed, and ease of use are paramount.

Together, SMARTPOWER™ Mini and ReadyDose™ empowers customers to streamline operations, reduce environmental impact, and maintain the highest hygiene standards.

To learn more or request a demo, contact your Ecolab representative today or visit the SMARTPOWER Mini homepage or ReadyDose homepage to discover more and register your interest in a free trial.

Because when it comes to cleaning, small innovations can make a big difference.

https://en-uk.ecolab.com/

Legionella Risk Remains High as Hospitality Prepares for Seasonal Rush

Hoteliers and hospitality operators are being urged to prioritise Legionella safety as the sector prepares for the busy seasonal rush.

Cases of Legionnaires’ disease - a potentially fatal lung infection caused by inhaling water droplets containing Legionella bacteria - have reached record levels, with 604 cases reported in England and Wales in 2023, up from 488 in 2017.1

Legionella thrives in stagnant water - particularly in temperatures between 20°C and 45°C - common in unused or little-used water systems. The risk is particularly high in hotels and hospitality venues that may have been vacant or experienced intermittent use during the off-season ahead of the seasonal rush.

With this, Hydrosense, the UK’s leading authority in rapid Legionella testing technology, is urging the sector to pay due diligence to Legionella risk when preparing for the festivities.

“As bookings ramp up for the busy festive season, hoteliers and the like mustn’t overlook the importance of ensuring a robust approach to water safety,” said Greg Rankin, CEO at Hydrosense. “Legionella bacteria can build up quickly in stagnant or underused systems, especially during warmer months - creating the perfect conditions for bacteria to grow. Taking action now - flushing systems, checking temperatures, carrying out risk assessments to incorporate rapid Legionella testing, can make a big difference in keeping guests safer and establishments compliant.”

Under UK health and safety law, all property owners and duty holders are responsible for identifying and controlling the risk of exposure to Legionella, including hoteliers, caterers and hospitality providers.

Along with regular maintenance, frequent flushing, and risk assessments, Hydrosense asserts there is also a clear case to incorporate regular rapid Legionella testing – which can detect Legionella in just 25 minutes – as part of any water safety regime.

“With Legionella cases on the rise, prevention is far easier - and far less costly - than managing an outbreak,” Rankin adds. “Rapid testing as part of peak-season preparations gives hospitality operators peace of mind, safeguarding both guests and reputation.”

For further information, visit Hydrosense: https://hydrosense-legionella.com/

Hospitality Technology

Tipping Point: A Crisis of Confidence in UK Restaurants

A year after the much-heralded Allocation of Tips Act 2023 came into force, a new study by URocked, a leading digital tipping platform, reveals a troubling truth: consumer trust in how UK restaurants handle tips remains woefully low. Despite the law's clear mandate, a staggering 54% of consumers doubt that restaurants are passing on 100% of tips to staff.

This crisis of confidence isn't unfounded. The research, conducted in September 2025, exposes significant gaps in the legislation's implementation, which became law in October 2024. A quarter of employers admit to making no changes since the law's introduction, and 24% of restaurant staff report no shift in their employers' tipping practices. While 20% of staff claim to have received more tips, a concerning 23% report receiving fewer.

A critical issue is the widespread misunderstanding of the law itself. While 53% of decision-makers correctly identify the requirement for 100% pass-through, a substantial 45% still believe that deductions, exemptions, or discretionary distribution are permissible. This confusion trickles down to staff, with 14% suspecting their employer isn't complying. Alarmingly, some decision-makers mistakenly believe the law only applies to full-time staff (21%), that policies printed on receipts offer flexibility (15%), or that admin fees can still be deducted (9%).

This lack of transparency and understanding is not just impacting staff morale and earnings; it's also stifling a significant opportunity for increased customer tipping. A striking 60% of staff believe customers would be more inclined to tip if they had better confidence in the restaurant’s distribution process. This is particularly crucial given that 65% rely on tips / service charge to some degree.

As David Dillon, CEO of URocked, rightly comments, "While nearly nine out of ten respondents say the new law has made things fairer for staff, our research shows there's still work to be done in building consumer trust and ensuring universal employer compliance."

The onus is now on the industry to bridge this trust deficit. Transparency in tipping practices and robust education for both employers and consumers are not just desirable, but essential to restoring confidence and ensuring that the spirit of the Allocation of Tips Act is truly upheld. Without these measures, both staff and customers will continue to question the fairness of a law that’s designed to protect them.

Tipping platforms like URocked can help bring in much needed transparency. To find out more about URocked and to access all the findings from the tipping survey, click here. https://urocked.com/blog/tips-act-one-year-later/

Less Admin, Fewer Errors, More Time With Customers

Hotels and Pubs run best when F&B purchasing is seamless, transparent and reliable. The great adage ‘the right tool for the job’ is very apt when we think about the needs of Chef’s, cooks and gastro imagineers.

AUTOMATED

INVOICING

AND ACCOUNTS

PAYABLE

If you’re still manually entering paper, PDF and emailed invoices it’s time to stop wasting your valuable time and put in a system that’s made to do it for you. Get your invoices coded, approved and sent to AP for payment without manual errors.

ORDER IN ONE GO

Stop going to each supplier site, calling, emailing and order from multiple suppliers in one go – modern systems are so much better at solving those fragmented ordering process challenges so get back control of

your purchasing.

REMOVE SUPPLIER ADMINISTRATION

Buying tools with flexible and more importantly supplier centric portals helps ensure you’re reaping the benefits of engaged supplier networks. Comprehensive product information, descriptions, images all ensuring supplier products are beautifully represented to your teams improves visibility, makes purchasing faster and more informed.

When suppliers are empowered and supported by both your team, the tools you use to engage with them and their customer service teams you get tighter supplier relationships, transparency and trust and happy chefs - making delicious food that your guests will rave about.

PurchasePlus is for any organisation drowning in manual procurement and invoicing. Simple, modern way to buy, manage suppliers and process invoices automatically. www.purchaseplus.com

Benefits of Keeping Bar

Tabs with CardsSafe

CardsSafe has been used by pubs, restaurants, bars, hotels and golf clubs all over the UK, from independent inns like the Deers Hut in Hampshire to top chains like Hilton Hotels and golf clubs like Silvermere and Lord’s, the home of cricket for over twenty-five years. The CardsSafe system is designed to retain customer bank cards while you run their tab safely.

DETER DINE AND DASH

Deterring dine and dash incidents will reduce losses and improve the bottom line. Consider hiring the CardsSafe system, which is designed to securely retain customer credit, debit, and ID cards while the cardholder runs a tab. It’s the ideal deterrent for anyone contemplating walking out of your establishment without paying because their card is safely tucked behind the bar in a CardsSafe unit.

CARDSSAFE IS AFFORDABLE

The beauty of CardsSafe is that it’s remarkably affordable—it pays for itself. One CardsSafe unit contains ten drawers that can hold ten customer bank cards. It can be hired for just £9.95 per month, and each hire comes with customer service, troubleshooting and free replacement keys. Just one £120 dine and dash incident is the equivalent of one ten-card CardsSafe unit per year. With CardsSafe, the potential to prevent thousands of pounds of loss is significant.

QUICK & EASY TO USE

The system is super easy to use and requires minimal instruction, saving you time and virtually eliminating the hassle of staff training. It is not hardwired and does not capture any data. Our hospitality clients use it alongside existing point-of-sale behind the bar, while our golf centre clients use it across their site to offer refreshments on the green.

THE SECUREST WAY TO KEEP BAR TABS

It’s a fact that hospitality and leisure customers want their bank cards kept secure when they run a tab. Leaving a bank card in a till or folder is irresponsible and not good practice. Eliminating the worry that customers’ credit or debit cards are professionally looked after while they enjoy a meal and drink should be a top priority at every venue. For more information, visit www.cardssafe.com or call 0845 500 1040.

The AI Voice Agent from Moneypenny

Moneypenny, renowned for its world-class client conversation solutions, has launched a brand-new AI Voice Agent designed specifically for the hospitality sector, building on a successful beta programme. This intuitive virtual assistant speaks naturally with clients over the phone, offering greater flexibility in how hospitality businesses manage enquiries, protect billable hours and deliver exceptional client care.

Built and run from centralised architecture at Moneypenny, the AI Voice Agent is human sounding, warm and always available. Capable of holding natural conversations using everyday language, it removes the frustration of automated menus or lengthy hold times. Clients simply speak and the AI Voice Agent responds instantly and clearly in a way that feels professional and reassuring.

Designed to reflect each hospitality company’s brand and enhance the client journey, the AI Voice Agent can triage high call volumes, understand enquiries and handle straightforward requests such as opening hours, directions, bookings or document requirements. It also captures key information including client names, contact details and booking requests, and can transfer calls to either a Moneypenny receptionist or the appropriate person, ensuring that sensitive or complex matters are always handled correctly.

Available 24/7/365, the AI Voice Agent ensures no call is ever missed, even during peak periods, and can manage multiple enquiries at once, eliminating voicemail backlogs and long wait times. Operating within strict guardrails, it delivers only accurate, company-approved information, supports lead capture and appointment scheduling and reduces interruption for in-house teams. If a query is too complex or a client prefers to speak to a person, the AI Voice Agent escalates instantly to a real Moneypenny PA or a member of the company’s team with no disruption.

Jesper With-Fogstrup, Group CEO at Moneypenny, commented:

“Our AI Voice Agent has been developed recognising that many hospitality businesses want to automate straightforward enquiries, while ensuring that complex and sensitive conversations remain firmly in human hands. It is about balancing efficiency and empathy and enhancing the already brilliant client-focused service we are known for.

For further information please visit www.moneypenny.co.uk or call 0333 202 1005

Notts County FC's Fan Experience Transformed with the Help of MCR Systems

In football, it's not only about the game; it's about creating a memorable experience for fans. That's why clubs are continuously seeking ways to enhance matchday experience by reducing queues and providing more options for their supporters.

Notts County FC adopted an innovative strategy to achieve this by installing a new bar inside a repurposed shipping container at their Meadow Lane stadium, with the aim of improving fan experience and boosting matchday revenue.

To ensure seamless operations and efficient transactions at the new bar, Notts County turned to MCR Systems, a leading provider of EPOS (Electronic Point of Sale) solutions.

INSTALLING A WINNING SOLUTION

MCR Systems swiftly responded to Notts County's needs by installing eight cutting-edge EPOS terminals with the new bar. These state-of-the-art terminals were equipped with interactive media screens and integrated payment devices, providing a robust solution to manage the bustling crowds during home games.

MCR Systems conducted thorough training sessions with the club's team to ensure a seamless transition

and help the team maximise the functionality of the new system.

NOTTS COUNTY FC NETS IMMEDIATE RESULTS

The installation had an immediate and practical effect. Fans enjoyed shorter wait times and quicker transactions, significantly improving their matchday experience.

Encouraged by these positive outcomes, Notts County FC decided to take further steps to enhance their matchday offerings by expanding their partnership with MCR Systems.

Notts County ordered an additional ten terminals from MCR Systems for two new sections in the away end of Meadow Lane. These terminals were operational just in time for the Boxing Day fixture against Doncaster Rovers, further enhancing the stadium's amenities and revenue potential.

MCR SYSTEMS

T: 0116 299 7000

E: enquiries@mcr-systems.co.uk www.mcr-systems.co.uk

Kitchen Equipment and Fit Out

Duo Pump Systems - The Advantages for Commercial Kitchen Users

For large commercial kitchens without gravity drainage a reliable pumping system is essential to ensure service is not interrupted. A pump failure when the kitchen is busy can be extremely financially challenging.

Selecting a reliable and proven waste water pumping system such as the DrainMajor Duo or DrainKing, fitted with Jung Pumpen pumps, from commercial kitchen experts Pump Technology Ltd is often the kitchen designers first choice to mitigate against such a problem.

Discussing an installation with the application team at Pump Technology Ltd is a fast and worthwhile process. They will select the right size pumping system for the number of sinks and appliances required, taking into consideration factors in the site which users might not have been considered when first thinking about pumps.

Often a dual pump, duty standby configuration will provide the solution. Not only will this offer a backup if one pump fails, but it will easily also serve a number of sinks and appliances such as dishwasher, pasta boilers etc.

This type of unit can be an extremely cost effective and efficient alternative to buying and installing multiple pumping systems.

The Pump Technology Ltd DrainMajor Duo and DrainKing are both twin pumping systems offering duty standby pumping protection. The choice will be based on a number of factors. The DrainMajor Duo has a rectangular footprint and the DrainKing a square one.

The Drainmajor Duo features two separate tanks, with each pump operating independently servicing different sinks and appliances. If one pump should fail, the liquid level will rise and flow through into the other tank. That pump will then also act as the standby pump. This configuration avoids the need for a control panel.

The DrainKing comes with two pumps in a common tank. It’s control panel swaps over the duty pump every pumping cycle. The benefit of this is

Caterquip - Specialists in Ventilation Systems

Caterquip Ventilation Ltd is proud 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.

kitchen design service to help you build your ideal kitchen.

Projects undertaken have included Olympic Villages, Basildon Hospital, The Mitre Hotel at Hampton Court, The Truck Stop at Anglesey, The Lodge at Old Hunstanton, Colleges, Schools, Hotels, Restaurants and Public Houses. They ensure their systems are compliant with the current guidelines whilst maintaining an efficient and dynamic facility.

With extensive knowledge of manufacturing and installing ventilation systems, they can help you design the best kitchen within the space available.

They have strong relationships with all leading kitchen equipment suppliers, and they offer a

Call: 01926 887167, visit: www.caterquipventilation.co.uk, email: info@caterquipventilation.co.uk

that each pump operates for a shorter time and pump life is increased.

Both systems are fitted with a high-level alarm, allowing operators to know when a maintenance engineer is required even though they might not notice since there is no disruption to service.

The alarms also have volt free connections so they can be connected to a BMS system.

Contacting the Pump Technology Ltd team is simple and fast and allows customers to benefit from their knowledge to specify the best pumping solutions for any commercial kitchen.

Ventilating Commercial

Air Vent Technology offers three ranges of high temperature fans designed for installation into commercial kitchens. The “QBK,” the “QMF-HT,” and the “STR/MOS” can handle operating temperatures between 80ºC and 180ºC with performances from 0.10 m³/sec to 7.45 m³/sec, single and three-phase. For maximum durability, the motors are out of airstream, preventing overheating, reducing exposure to dirt and grease, and minimising maintenance and cleaning. All have acoustic linings to reduce noise breakout.

The "QBK" range comprises six fans and five sizes, single and three-phase. They have energy efficient, direct drive fans with backward curved centrifugal impellers. "QBK" units have flexible airflow configurations - straight through or 90º. Cases are of robust extruded aluminium frame in double skinned galvanised steel with a plastisol coated finish. All are fitted with energy saving controls. Attenuators, cowls, flexible duct connectors and weatherproof kits are available. The "QBK" range will operate in temperatures of up to 120ºC with perfor-

mances from 0.10m3/sec to 2.97m3/sec.

The “QMF-HT” range comprises nine sizes - single and three phase, four and six pole motors. They are continuous running in temperatures up to 180ºC with performances from 0.10 m³/sec to 3.40 m³/sec and are for ducted or direct installation. They are easy to install horizontally or vertically, inside or out.

The “STR/MOS” are continuous running in temperatures of up to 80ºC and can be installed internally and externally. There are two sizes, each with two motor ratings giving performances of between 2.00 m³/sec to 7.45 m³/sec. The “STR/MOS” are versatile with seven spigot options which can be set at installation. Air Vent Technology can design custom ventilation systems using these high-temperature fans to ensure optimal performance for any situation.

Tel: +44(0)1264 356415

Email: sales@airventtechnology.co.uk

Web: www.airventtechnology.co.uk

Kitchen Equipment and Fit Out

Kitchen Clearance UK Limited

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. We also supply B-grade catering equipment — items that may have minor cosmetic imperfections or have been used for

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.

Tel: 07790 612911 Email: kitchenclearanceuk@gmail.com www.kitchenclearanceuk.co.uk

Modular Cooklines from Blue Seal

Blue Seal have noticed over the last few years a definite increase and trend for modular suited cooklines, especially for front of house customer facing kitchens where there is a theatre element to the dining experience.

With the current sustainability/ high efficiency and carbon footprint directives, the requirement for electric equipment options to future proof and modernise the operations has become a priority. This expansion is predominantly for new site install, where the site has the power supply for 3phase and the operator is looking to future proof the kitchen and incorporate a full electric line up, including high efficiency induction hobs etc.

This complete electric specification also avoids the complication & cost of expensive gas regulation canopies and interlock systems. Electric equipment is also generally easier and cheaper to Install, routinely maintain, as well as having a longer life span in some cases. This encourages restaurants, Hotels etc. to invest in high efficiency, low carbon sites.

There has not, however been any downturn for demand on gas equipment in general, especially twin tank gas fryer units, chargrills, ranges and griddles. The

running cost of gas is on the increase, however there are a huge quantity of commercial kitchen sites in the UK that do not have the 3phase power supply to run a high-performance electric cook suite.

A more common general application is a balanced mix of high efficiency induction equipment and gas equipment such as char grills/ solid fuel grills/ high efficiency gas fryers, which give the operator a unique equipment performance or finish and flavour to food items. With most manufacturers investing their R&D into high efficiency technology & solutions, to replace gas equipment, long term there is no doubt that electric powered appliances are the future. www.blue-seal.co.uk

Kitchen Equipment and Fit Out

Do More with Less in Your Kitchen

Rising costs, staff shortages, and shifting customer demands mean kitchen operators need to do more with less. And that’s where Alto-Shaam comes in.

Our pioneering Vector and Converge multi-cook ovens are transforming kitchen operations – giving you up to four ovens in one compact unit.

• Cook multiple food items – from meat, fish, cookies and cakes – at the same time with zero flavour transfer

• Deliver the highest quality and most consistent cooking results

• Control and update food menus anytime, anywhere with our ChefLinc® cloud-based management

MHS – The Best Thing Brings Sliced Bread

In hospitality, speed, consistency and quality are everything. With fresh bread forming the backbone of countless staple dishes at busy hotels, bakeries and restaurants, slicing is a time-consuming bottleneck workers can do without. Whether prepping breakfast buffets, crafting elegant afternoon teas, or serving up artisan sandwiches, precision bread slicing matters.

That’s where MHS-Schneidetechnik comes in with its automated slicing technology. Designed for highdemand environments, MHS bread slicers bring over 30 years of German engineering to your kitchen. These machines offer slicing speeds of up to 220 slices per minute, with adjustable thickness down to 4mm, perfect for melba toast, rye, sourdough, and more.

From compact tabletop units to robust floor-standing models, MHS slicers fit seamlessly into hospitality spaces as narrow as 60cm. Built with hygienic stainless steel, easy-clean components, and GS-certified safety, they’re trusted by hotels, restaurants, bakeries, and catering operations across Europe. They are now available exclusively in the UK and Ireland through bakery equipment specialist EPP.

• Choose from stackable, waterless, ventless, and self-cleaning options to fit your kitchen requirements

Save space. Reduce labour. Cut costs. All without compromising on quality.

Discover Alto-Shaam's multi-cook oven range at www.alto-shaam.com or contact James Olbort, Alto-Shaam's UK Commercial Leader, directly at jameso@alto-shaam.com.

Fof further information, please see the full page advertisement on the back cover of this issue.

“Hospitality businesses need equipment that performs under pressure,” says Steve Merritt, Managing Director of EPP. “MHS slicers help automate prep, reduce waste, and deliver consistent results, saving time and money every day.”

Manufactured in Abstatt, Germany, All MHS models feature hygienic stainless-steel housing and easy-access components for quick cleaning. Its durable blades stand up to the rigours of hospitality and ensure quiet, efficient operation. Tabletop or floor standing models are available in a range of sizes, able to fit into hospitality spaces as narrow as 60cm.

Whether you're running a busy kitchen or scaling up production, MHS slicers are a smart investment in quality, speed, and reliability. Ready to upgrade your slicing game to cut costs and enhance productivity? Visit www.eppltd.co.uk to explore the full MHS range and take the stress out of slicing.

See the advert on the facing page for further information.

Real Grease Management — Not Automatic Guesswork

For 33 years, Aluline has solved the hygiene and compliance challenges that “automatic” boxes promise—but rarely deliver. We design, manufacture, install, and maintain stainless-steel grease traps and biological dosing systems (no enzymes, no gimmicks) that keep commercial kitchens flowing, odour-free, and fully compliant across the UK.

Every site is different. That’s why our engineers size and configure each trap to your actual volumes and fixtures, then pair it with biological dosing—naturally occurring bacteria that digest fats, oils, and grease (FOG) at source without pushing grease downstream. The result is less scraping, fewer callouts, and stable effluent quality that satisfies landlords, water companies, and environmental teams. Because we build what we install, our units are robust, serviceable, and built to last—from compact under-sink separators to heavy-duty, in-ground interceptors

• 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,

for high-throughput sites. And with UK-wide maintenance plans, alarm options, and clear service records, we help operators prove compliance and avoid costly disruption.

If kitchen hygiene is mission-critical, don’t gamble on small plastic “automatic” gadgets and enzyme quick fixes. Choose the team that’s been on-site, in kitchens, and under sinks for over three decades—Aluline: engineered solutions, expert installation, and lifetime support.

Aluline — Design. Manufacture. Install. Maintain. Comply. www.alulinegreasetraps.com | enquiry@alulinegroup.com | 01928 563 532

|

Fridge Seals Direct

cover a better way to do business. We are here to help you.

www.fridgesealsdirect.co.uk

At TheCommercialOvenStore.com, we know that the heart of any professional kitchen is a reliable, high-performance oven. That's why we offer an extensive range of ovens from the world’s leading brands –including Blue Seal, Lincat, Unox, Rational, and Merrychef.

Whether you’re running a bustling restaurant, a cozy café, or a fast-paced catering business, you’ll find the ideal solution with us. Our selection includes powerful gas and electric ranges, versatile combi ovens, highefficiency speed ovens, and durable convection ovens, alldesigned to keep your kitchen operating at peak performance.

Explore cuttingedge features, energyefficient designs, and trusted engineering – all in one place. From compact units for smaller kitchens to heavy-duty systems for largescale operations, we make it easy to find the right fit for your needs and budget. Expert advice, competitive prices, and trusted brands – all at TheCommercialOvenStore.com Get the equipment you can rely on, and take your kitchen to the next level. T 0207 965 7502 sales@thecommercialovenstore.com Fof

Kitchen Equipment and Fit Out

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.

less than its predecessor – it’s now just 1,338mm wide, compared to 1,400mm. Meanwhile the four-door JC4 is 98mm less, measuring 2,262mm. The depth, 700mm, and the height, 857mm, are the same for all three Jade models. Their ‘squeeze-ability’ is further enhanced by the fact that they can fit into the tightest spaces as they need no ventilation gaps at the back, top or side, thanks to their front breathing refrigeration system, which has a fully automated, air-cooled condensing unit.

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 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-, threeand four-door, with capacities of 317 litres, 469 litres and 622 litres respectively. All are designed to accommodate 1/1 GN shelves.

The Jade’s reduced footprint will help designers tasked with squeezing more productivity out of the kitchen. For example, the two-door JC2’s width is a full 62mm

The noise level output across all new Jade counter models is also significantly reduced compared to their predecessors, which is especially beneficial for open plan kitchens.

For example, standard refrigerator models such as the HJC3 have a noise level of just 50 dBA compared to 63dBA of the equivalent predecessor. A 13 dBA reduction in noise level means a noticeable decrease in perceived loudness, roughly equivalent to halving the perceived sound.

Meanwhile the superior usable capacity means that the two door counter can hold up to 186 litres, while the three door HJC3 can store 280 litres – significantly more than its market competitors.

The ‘easy grab’ full length door handle is both an attractive feature and a practical one, since it makes opening the counter easy with one hand. Indeed, the Jade’s design is all about making life easier for the chef. For example, its durable construction ensures it can stand up to the toughest kitchen environment, while shelving and racking is easy to remove for cleaning. Meanwhile the Jade is also a good looking model, as suitable for front of house as for the kitchen.

List prices for the new Jade counters are the same as for their predecessors, starting at £4,370 for the JC2 refrigerator.

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

Outdoor Spaces

Save Now On Outdoor Furniture You Can Use All Year

Your venue’s outdoor furniture may be packed away until warmer days return, but if some of it isn’t fit to see out another summer, why not take advantage of the great offers currently available on our contract grade outdoor furniture? As well as taking the opportunity to save now, don’t forget there’s no need to store it away for next year as these stylish and versatile tables and chairs can also be used inside your venue!

The Alma Aluminium Table currently has 15% off both the square and round versions. Rust and water resistant when used outside, its stylish modern design means it’s just as at home inside cafés, bars and conservatories. If you prefer a wooden table top, take a look at the Capra Table. Again available with a square or round tabletop, its weather-resistant aluminium base and attractive synthetic teak top makes it a solid option, both indoors and out.

These tables look fantastic paired with most chairs, but they work

particularly well with our bestselling Monaco Stacking Chair, which again is built for the great outdoors, but looks just as good in an indoor setting. Don’t miss the chance to snap it up for 10% off it in aluminium, wood effect, or eye-catching green or red wicker.

Our ever popular Plaza Chair is also available with 10% off for a limited time, both as a side chair and an arm chair. Made from rust-resistant steel frames and goes-with-anything synthetic black rattan, this chair looks great indoors following a summer in your outdoor seating area. And just like all our stacking chairs, its lightweight frame means it’s easy to store when not in use.

Call our experts on 0116 286 4911 or email sales@trentfurniture.co.uk to take advantage of these great deals.

See the advert on this page for other offers.

AEL Outdoor Solutions: Outdoor Spaces That Keep Customers Coming Back

20 YEARS SUPPORTING THE UK LICENSED & CATERING TRADE

From busy pub gardens to stylish dining terraces, the right outdoor space isn’t just extra seating—it’s extra revenue. For over two decades, AEL Outdoor Solutions has partnered with independent operators, multi-site groups, and national pub companies to turn outdoor areas into high-performing trading spaces.

We design, manufacture, and supply a wide range of outdoor furniture, structures, and equipment—combining style, durability, and practicality so you can maximise covers, extend trading seasons, and create spaces that encourage customers to stay longer and spend more.

MADE IN READING – SOURCED FOR QUALITY

Many of our products are crafted at our own Reading facility, giving you control over customisation, lead times, and quality. We also work with trusted manufacturing partners to expand our range and deliver the best value. From booth seating and benches to planters,

shelters, and dining sets, every item is selected or made to meet the demands of busy pub and hospitality environments.

“We work with your budget and brand, producing 2D designs and visuals so you can see exactly how your outdoor space will look before committing,” says Laura Gardiner, Head of Marketing. “Whether you run one site or a national estate, our tailored seating, tables, and structures are built for your customers and your trading needs.”

Everything You Need for a Profitable Outdoor Area

Our range spans everything from contemporary seating and dining furniture to shade structures, shelters, and outdoor solutions, complemented by heating, lighting, and safety features. We also offer play equipment that encourages imaginative, active fun while meeting the highest safety standards, ensuring each space is both functional and inspiring. We also offer bespoke solutions to match your brand and venue style—whether for a single garden or a full estate rollout.

BUILT FOR PEOPLE, BUILT TO LAST

We prioritise responsibly sourced materials and design for longevity—reducing replacement costs and supporting your sustainability goals. All products are chosen or built to meet strict hospitality standards for safety, comfort, and performance.

FROM CONCEPT TO COMPLETION

From free quotes to full installation, our design, manufacturing, and sourcing teams keep projects on track, on budget, and exactly on brief—whether you need a quick refresh or a large-scale rollout.

EXPERIENCE OUR 10,000 SQ FT SHOWROOM

See our products in real pub-garden settings at our Reading showroom, or browse online at www.aelsolutions.com. With over 20 years’ experience working with the UK’s top pub companies, we know how to create outdoor spaces that boost trade in all weathers.

Email: sales@aelsolutions.com

Download your brochure: www.aelsolutions.com

AEL Outdoor Solutions – Your partner for profitable, allweather trading spaces.

Handmade Garden Furniture From MG Timber

The UK outdoor furniture market is heavily influenced by changes in weather conditions, with consumers more likely to purchase picnic benches during periods of good weather. MG Timber specialise in the manufacturing and supply of high-quality wooden picnic tables. Their picnic tables are made from high-grade timber and are designed to withstand the harsh outdoor elements.

Crafted from the finest Swedish Redwood, each piece is expertly pressure treated to ensure longevity and protect against the elements. Renowned for their robustness, our treated wooden

Outdoor Spaces

Embracing the Elements: The Year-Round Outdoor Dining Revolution

As autumn's golden leaves begin to fall and winter's chill approaches, the UK hospitality sector faces a question that would have seemed absurd a decade ago: how do we keep our outdoor spaces thriving through the colder months?

The transformation has been remarkable. British diners and drinkers have finally embraced what our continental neighbours have known for generations: there's something magical about dining al fresco, regardless of the weather. From Manchester to Margate, pavements and beer gardens that once lay dormant from October to March are now buzzing with activity throughout the year.

This cultural shift represents more than just changing consumer preferences. For operators, weatherproofed outdoor spaces have become a genuine revenue driver. Additional covers mean additional turnover, and with indoor capacity often stretched during peak periods, outdoor areas can significantly boost the bottom line. Many establishments report that well-appointed outdoor spaces can increase overall capacity by 30 to 50 percent during shoulder seasons, translating directly into enhanced profitability.

The numbers speak for themselves. Operators who have invested in quality outdoor infrastructure report extended trading hours, improved customer satisfaction, and crucially, a competitive edge in increasingly crowded markets. When customers can comfortably enjoy a pint or Sunday roast outside in November, they're more likely to choose your establishment over competitors still shuttering their terraces.

Today's hospitality supply market has evolved to meet this demand with sophisticated solutions. From sleek patio heaters and elegant fire pits to retractable awnings and stylish outdoor furniture built to withstand British weather, suppliers now offer comprehensive outdoor dining systems suitable for any establishment.

Café Culture - Pavement Profit

We

Our hardy planters are built to order using rot proof artificial wood planks. This unique material is not only completely waterproof but is formed from UK

factory waste plastics and materials that would otherwise have gone into landfill. They will last you countless years and are a genuine recyled investment.

From our workshops in Kent we deliver UK wide and are happy to visit and survey your site to to discuss your needs and prepare a drawing and quotation outlining what could be done, all within your available budgets.

We firmly believe the better you look on the outside, the more customers will come to the inside so contact us on 01733 559437 or sales@cafeculture.biz

Whether you're running a traditional country pub or a contemporary urban restaurant, there are products designed to enhance your outdoor offering whilst complementing your brand aesthetic.

Quality outdoor heating, lighting, and shelter systems have become more affordable and energy-efficient, making year-round outdoor operation economically viable even with rising energy costs.

As we move into autumn, the message is clear: outdoor dining isn't just for summer anymore. The operators who recognise this and invest accordingly will find themselves well-positioned to capture additional revenue streams whilst meeting evolving customer expectations. The great British outdoor dining revolution is here to stay, and the only question is whether your establishment is ready to make the most of it.

Creating Smarter Outdoor Spaces with Gala Tent

For more than twenty-five years, Gala Tent has been helping Britain’s hospitality industry get more from its outdoor areas — from boutique hotels and wedding venues to bustling pub beer gardens and live-event spaces. Based in South Yorkshire, the award-winning manufacturer is the UK’s leading supplier of heavy-duty pop-up gazebos and commercial marquees, renowned for its commitment to quality, innovation, and long-term value.

As customer expectations evolve, outdoor dining and entertainment spaces are no longer seasonal luxuries but year-round essentials. Traditional marquees remain the classic choice for larger spaces, but the new generation of heavy-duty pop-up gazebos offers a faster, larger, and much more flexible alternative.

Gala Tent’s flagship Gala Shade Pro 60 is the largest and strongest pop-up gazebo in the country, available exclusively in 6m × 6m and 4m × 10m sizes — giving hospitality operators the same generous coverage as many marquees, but with setup measured in minutes rather than hours.

These aluminium-framed structures are designed for continuous commercial use, providing reliable

shelter for alfresco dining, functions, or bar service in any weather. Multiple units can be seamlessly linked to create elegant modular layouts, while optional branding, lighting, and heating accessories allow venues to tailor each space to their style and season.

By investing in professional-grade pop-ups, hotels, restaurants, and bars can extend capacity, host private events, and increase revenue without the labour or downtime that traditional marquees demand. Discover how Gala Tent can transform your out-

Williams Gives Aktar Islam “Complete Control” To Experiment

Two Michelin-starred chef Aktar Islam pushes the possibilities of food ageing in pursuit of flavour with Williams meat ageing refrigerators

Opheem is the only two Michelin star restaurant in Birmingham, and one of just two Indian restaurants in the UK to achieve this. At its core, this level of fine dining demands a seamless synergy between quality ingredients, technique and personality. Aktar Islam, chef and proprietor of Opheem, explains it simply. “We’re in a business of flavour. Any process which we adopt has to be for that reason.”

The restaurant’s menu focuses on seasonal British produce but through the culinary practices, history and flavours of Indian cuisine. It combines classic approaches with modern techniques and aesthetics. For Aktar, Opheem’s marriage of cultures is emblematic of its setting, his home city of Birmingham.

“I think over the last sixty years one thing Birmingham has always been good at is adopting new cultures,” says Aktar. “The food scene here is incredible. To be part of that is really important to me.”

Growth is at the heart of Opheem, having transformed its kitchen three times since its opening in May 2018. In light of this, and the importance of using dry-aged ingredients on the menu, Opheem recently purchased three Williams meat ageing refrigerators.

“I think the decision to install three Williams dry-agers into the kitchen is important. It’s very much part of the journey we’re on,” says Aktar.

Before installing the Williams meat ageing refrigerators, Opheem would often rely on its suppliers to dryage its proteins. This had its limitations as the level of customisation required was not always possible. The team would often end up with “makeshift” dry agers, particularly when ageing fish. Upon installing the three

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 axe-throwing, crazier golf and augmented reality darts are proving to be a major draw, quality food and drink also contribute to a formula with a multigenerational 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. Coowner 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 3 or visit www.jehall.co.uk for details.

Universal Dispense Systems Products and Services

With over 60 years experience of UK manufacturing for the beverage dispense industry, Universal Dispense Systems (UDS) have an unrivalled reputation in the design and manufacture of a large range of dispense fonts, taps and beverage dispense systems which are designed and manufactured in the UK and exported worldwide.

From the clean lines of the Eco Tube Font to the hand-crafted Artisan range of fonts, there is something to fit every theme and concept. If you require a bespoke font, we are able to create customer specific designs to meet your requirement and these are avail-

able in a full range of finishes and branding options.

Our range of fonts have been specifically designed and hand-crafted at our London based manufacturing facility to meet the ever-growing need for brands to stand out from the crowd. Reflecting the heritage of both established and craft beer brands along with providing stylish fonts that are at home in today`s marketplace.

Our range of stainless-steel taps are available in free flow or with flow control capabilities. All our taps are precision engineered using the highest quality materials and manufactured at our purpose-built engineering facility in London. Contact us here for more information or a quotation- sales@universaldispensesystems.com For further information see the advert on page 5.

Williams meat agers, all dry-ageing was able to move in-house.

“Now we dry-age all our proteins. We have control over the entire process.”

Of the three Williams meat ageing refrigerators currently installed, one is used for poultry, another for beef, and the third for fish. All require different conditions and so flexibility and control is essential. For Aktar, the Williams units allow for this.

The equipment at Opheem was supplied by Vision Commercial Kitchens Limited. Aktar’s relationship with Vision is longstanding, having worked with the company’s managing director, Jack Sharkey through multiple projects over the last fifteen years. The kitchen at Opheem has itself had three renovations in a six year period since its opening in 2018, and for Aktar, Vision has been on board every step of the way.

While other meat agers are available on the market, Aktar chose Williams Refrigeration. “I’ve always opted for Williams Refrigeration because I find it to be very dependable. That’s really important when it comes to refrigeration.”

“I think because Williams is a British product manufactured in Britain, if I ever do have any issues, it’s all there. Labour, service and after care; they’re always able to support you.”

"I’ve been behind this movement for well over two decades and the Williams Meat Ageing Refrigerator is something I wholeheartedly recommend. I think your customers will love it.”

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.

Eat My Logo

Based in Chorley, Lancashire the team at Eat My Logo Limited strive to make brands tasty. Every week they send tens of thousands of branded food items to business around the UK to help them promote their brand in a fun and tasty way.

With a wide range of products that include cakes and biscuits, confectionary and chocolate, there is plenty to choose from to meet the needs of your business.

Eat My Logo bake their own cake and biscuit

CLEAN Do The Workwear,

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.

ranges, many of which are decorated with high quality edible branding images, printed directly into fondant icing. Customers can buy the finished product or just the fondant toppers to add to their own decorations.

Their chocolatiers create delicious, branded chocolate bars and chocolate boxes using high quality couverture chocolate. These unique chocolate products are ideal hotel room favours, whether branded with an edible logo or a small pack of truffles.

A growing confectionary range offers a choice of traditional sweets, packed in small eco friendly bags that are branded with your own brand or logo. You can also choose from tubs, jars and tubes. With low minimum order quantities and competitive prices, they can offer a great range of products to add that extra special touch to your hospitality offering.

For 25% OFF YOUR FIRST ORDER, please register your details via the QR code. www.eatmylogo.co.uk

emlsales@eatmylogo.co.uk

01772 472 580 See the advert on page 7 for

So You Can Do The Work

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 the service life of a uniform. Ultimately, this avoids costly replacements wherever possible as it reduces uniform losses, and uniforms only need replacing when a repair is not safe or cost-effective.

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

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 3.

Saniflo Launches Clear Water Pump Range

Saniflo is pleased to announce the launch of the brand new Clear Water range — a complete line-up of innovative pumps designed for the collection, distribution, and pressurisation of clean water. Building on over 70 years of expertise in wastewater management, Saniflo’s Clear Water range now offers robust, sustainable solutions for clear water applications, including jet pumps, booster pumps, submersible pumps and underground lifting stations. Whether it’s for rainwater collection, garden irrigation, draining basements, or boosting water pressure in domestic systems, the Clear Water range has a high-performance product to suit every need.

Sanijet is a range of 5 stainless steel centrifugal surface pumps optimised by a Venturi (jet) system for increased suction up to 8m. Automated for ondemand and self-priming for a simple start, the pumps have a max head between 50 and 54m and max flow rate from 3.6m³ up to 5m³.

SaniMHP is a 10-strong range of multi-stage surface pumps ideal for irrigation, rainwater use and water supply. From the 4-40 through to the 9-50 PC4 model offering max head ranges from 40m to 52m and max flow from 4m³ to 8.7m³, there is a model that will tackle pretty much every clean water movement requirement.

With 4 models in the range and max head capacities between 40 – 54m, the new Saniboost range is a domestic booster pump ideal for optimised and smooth water supply. Max flow from 3.6m³ to 5m³ ensures there is a model to increase and regulate the pressure of water collected in most sizes of domestic water tank and the units operate automatically and are particularly suited for low-flow consumption. A Saniboost includes a buffer tank that limits the frequent starts and stops of the pump to which reduces noise disturbances and wear on the product. Each model offers guaranteed service pressure on drip irrigation installations

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

or automatic flush mechanisms.

Sanisub is a family of submersible pumps designed for a variety of applications including flood recover, basement drainage, rainwater re-use and, in some cases, light commercial operations.

With flow rates between 9–15m³/hour and heads up to 11m, Sanisub models like the ZPK, 800 Rainkit, and Steel + Emergency Kit provide powerful, reliable water management for challenging environments.

The Sanifos range offers two pre-assembled lifting stations with 110L and 280L capacities for the management of grey or treated water. With four inlets, flow rates up to 14m³/hour and heads of 7-10m the robust Sanifos can be discretely installed underground to move water from buildings, garden rooms and multiple small units – such as pods.

From a sustainability perspective, the Clear Water range promotes responsible water reuse and offers eco-conscious solutions that support the full water cycle—from collection and storage to redistribution. By enabling the reuse of grey water and alternative water sources like rivers, pools, and rainwater, these pumps help reduce demand on treated mains supply.

The addition of the Clear Water means that Saniflo is now a one-stop-show for all water management requirements; offering complete solutions for both wastewater and clean water applications. Whether you need to flush, drain, or pump — above or below ground — Saniflo provides easy-to-install, reliable systems designed to perform automatically with minimal maintenance.

To learn more or download the Clear Water brochure please visit www.sfasaniflo.co.uk

Classic Favourites at Prices You'll Love

Looking to invest in new furniture for your venue ahead of the festive season? Now’s the time to act, because right now we have some fantastic discounts on some of our all-time bestsellers.

Thanks to its timeless style and contract-grade durability, the Sorrento Chair is a firm favourite for restaurants, bars, cafés and more. Currently available with 10% off most of the range, you can choose from chic upholstery to match your décor scheme or low maintenance faux leather in a choice of five colours.

The crowd-pleasing Washington Side Chair in three wooden finishes now has 10% off, and you can save 15% if you choose to add an upholstered seat pad in a vast choice of fabrics. For a more modern take on this classic design, opt for the Black

Metal Washington Chair which is available with 20% off for a limited time. And with a 10% reduction, you can also save on the Tall Black Washington Stool to pair with your poseur tables.

Need a lightweight stacking chair? The York Crossback Stacking Chair is a hugely popular choice as it offers stylish design with the benefit of easy storage. Choose from four wooden finishes with a fantastic 20% off.

When it comes to tables, nothing says classic design like a shaker style table, and with 10% off, now is the perfect time to update your tall tables with our Rectangular Shaker Poseur Table and Square Shaker Poseur Table. Choose from two solid rubberwood top sizes in light oak, dark oak or walnut to find the perfect finish for your space.

Don’t miss this opportunity to acquire these classic favourites for less. To find out more or to place an order, give our expert team a call on 0116 286 4911 or email sales@trentfurniture.co.uk

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

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.

We have been providing bars, pubs, restaurants, cafes, clubs, and hotels with high-quality furniture and fixtures for decades. We employ over 15 joiners, upholsterers, polishers and designers who are capable of installing fixed seating and bespoke joinery, new bars and full refurbishments, or simply making stools for the front of the bar, or providing quality tables that last. Our dedicated team are either time-served officially trained craftsmen or externally based professionals.

Got you interested? We are available for a chat on 01422 839 690. If you prefer, email us at sales@askdrake.com, and of course please visit our website www.askdrake.com

MST Auctioneers Ltd

MST AUCTIONEERS Ltd specialise in handling & auctioning a wide variety of goods.

We act for Insolvency Practitioners, Receivers, Bailiffs and Solicitors as well as large PLCs.

We are members of The National Association of Auctioneers and Valuers (NAVA).

For the past 25 years, we've provided a unique disposal service tailored to suit, liquidators, banks, receivers as well as private and corporate vendors. We carry out probate valuations and conduct complete house and commercial clearances.

We have the largest Auction venue in the South of England. Our regular monthly Auctions occupy 45,000 sq.ft. of undercover space, selling over 2500 lots from 3 rostrums over two days.

We also hold regular Auctions ”On Site” and "On Line" Visit www.mstauctioneers.co.uk for further information.

Design and Refit

Elevating Hospitality: Why Fitouts and Lifts Go Hand In Hand

In hospitality, design is about more than aesthetics –it’s about how spaces function. Fitouts and refits merge creativity and practicality to deliver spaces that reflect brand identity while ensuring operational efficiency. One often-overlooked element in this equation is the lift.

THE LIFT AS A SILENT AMBASSADOR

In a thoughtfully designed fitout, lifts enhance the guest journey:

Accessibility: Ensuring every guest, regardless of mobility, can move through the space with ease

Flow: Supporting smooth movement of guests and staff, especially during peak periods.

Experience: Modern lifts fit easily into refits with minimal disruption, offering whisper-quiet rides that reflect a brand’s premium feel.

Luxury venues may feature bespoke lift interiors, mirrored walls, soft lighting, even curated music, while boutique spaces offer compact and characterful designs to blend seamlessly into the aesthetic.

OPERATIONAL BACKBONE: THE WORKHORSE OF HOSPITALITY

Behind the scenes, service lifts work tirelessly. Microlift dumbwaiters, with their compact footprint, are ideal carrying food between floors. Larger trolley & goods lifts handle roll cages, trolleys, and pallets, forming the backbone of back-of-house operations. These systems enhance logistics, improve staff productivity, and meet Health & Safety and manual handling standards.

DESIGNING FOR THE FUTURE

Lift placement and performance can influence everything from guest satisfaction to staff efficiency.

Modern platform lifts and configurable dumbwaiters offer flexible installation options without the need for pits or shafts, ideal for refits and upgrades.

Aligning lift selection with building structure and scheduling installations during fitouts or refurbishments, ensures lifts can be integrated with minimal disruption and maximum impact. Once installed, safety and reliability are non-negotiable. Choose a lift provider that offers tailored installations, compliancefocused maintenance, rapid emergency response, and long-term service contracts, regardless of make or model.

LIFTS: A STRATEGIC ASSET

Lifts may not be the first feature guests mention in a glowing review, but their impact is undeniable. When thoughtfully integrated into a fitout, lifts elevate more than just people, they elevate the entire hospitality experience.

Let’s elevate your space. Stannah lifts do more than move—they make an impression.

www.stannahlifts.co.uk

Property and Professional

Taking On A Dilapidated Pub / Hotel / Restaurant: Challenges And Practical Solutions

Hospitality is an industry built on optimism. Every successful publican, hotelier or restaurateur starts with a vision for how a space could be transformed. Yet when that space is a long-closed pub, a tired roadside hotel or a once-grand restaurant, optimism alone will not make the numbers work. These buildings can be costly to repair and challenging to adapt. But they can also become profitable, vibrant businesses once again – and the planning system, far from being a barrier, is often the key to unlocking that potential.

UNDERSTANDING WHY OTHERS WALKED AWAY

Before committing to a purchase, it is essential to know why a property failed. Some sites struggle because of structural decline or years of underinvestment. Others have been left behind by changing trade patterns or shifting customer expectations. A picturesque coaching inn that once relied on passing horse-drawn traffic is unlikely to thrive without an imaginative new offer and modern access arrangements.

A full appraisal should go beyond the building itself. Assess demand, catchment, competition, licensing constraints, parking and public transport links, and the need for planning consent. Many operators spend heavily on interiors and branding without fully understanding the regulatory framework, which could potentially bring about considerable delay and become one of the biggest items on the balance sheet.

PLANNING AS AN ENABLER, NOT A ROADBLOCK

That said, much of the negative folklore around planning is misplaced. In reality, planning exists to manage change, not to prevent it. Altering layouts, adding bedrooms or outdoor seating, expanding parking, or introducing new uses such as event space or co-working can all require permission (but not necessarily). Achieving the right planning consent can transform a business model, turning an unviable property into a profitable mixed-use destination.

Engaging a planning consultant early helps identify what is possible, what is likely to win support and where risk lies. Local authorities are usually keen to see empty or derelict buildings brought back into productive use. A well-prepared application that shows how a proposal will preserve heritage, create jobs and improve amenity is more likely to succeed – and often faster than applicants expect.

LISTED BUILDINGS: MORE OPPORTUNITY THAN OBSTACLE

For many hospitality entrepreneurs, the phrase ‘listed building’ still rings alarm bells. Yet listed status should

By Simon Barry, Director of Boyer (an LRG company) -

not deter investment. The process of obtaining listed building consent is often more navigable than feared, particularly with experienced professional advice and the results of transforming a listed building can be stunning.

An example is our work with The Mitre in Oxford – the city’s oldest pub, with cellars dating back to the 1300s and an inn above built in the 1630s. Closed in 2019 by its then owner, Lincoln College, it required extensive repair but also needed to evolve to meet modern hospitality standards. When Gusto Italian acquired the building in 2022, it committed £1.4 million to restore historic features – from 17th century panelling and stone fireplaces to rare decorative stucco – while creating stylish dining spaces fit for contemporary diners. Securing listed building consent for such a site is about collaboration. Architects and planning consultants work together to identify what makes the building significant and how that can be retained while enabling a viable new use. Early ‘pre-app’ meetings with the council’s conservation team can shape proposals before formal submission, avoiding costly redesigns. In many cases, well-managed applications are approved by officers under delegated powers rather than going to committee.

The key is to recognise that planning is there to help historic buildings adapt. The system does not insist on a faithful return to past uses; it exists to allow meaningful, sensitive change. With careful engagement, listed buildings can be reborn as destinations that respect heritage while serving today’s market.

DESIGNING FOR MODERN CUSTOMERS

Consumer expectations have shifted. Flexible dining spaces, outdoor terraces, EV charging and high-speed Wi-Fi are now fundamental. Accessibility standards are higher, and sustainability – from energy efficiency to biodiversity net gain – is front of mind for both planners and guests.

Older buildings often need thoughtful adaptation to meet these demands. But planning can facilitate imaginative solutions: discreet extensions or garden rooms to create year-round space, sympathetic remodelling to improve flow and accessibility, or integrating renewable energy technologies in heritage settings. Local design codes and conservation policies can seem rigid but are usually negotiable when proposals enhance rather than erode character.

WORKING WITH THE LOCAL AUTHORITY – AND THE LOCAL COMMUNITY

Too often, developers approach the planning process as a fight. In truth, collaboration works better. Most councils want to see heritage assets and empty buildings back in use. Engaging officers early, consulting with neighbours and community groups, and showing how a proposal will create jobs and amenities can significantly reduce delays and objections.

Where a site is listed as an Asset of Community Value (ACV), there are extra procedural steps and community bidding rights. But these do not make regeneration impossible. With the right advice, an ACV-listed pub can be sensitively upgraded or diversified while respecting its social importance.

MAKING THE NUMBERS WORK

Reviving a neglected hospitality site often requires phasing and careful funding. Many successful operators open a core food and drink offer first, then add rooms or events space once cash flow allows. Planning permissions can be structured to support this staged growth. In some locations, grants or local regeneration funding may also be available, particularly for listed building repair or sustainable upgrades.

OPTIMISM REWARDED

Taking on a tired pub, hotel or restaurant will always be a calculated risk. But it is a risk that can pay off –commercially and culturally – when combined with smart planning and informed design.

The planning system is sometimes portrayed as a brake on entrepreneurship. In reality, it is a framework for making ambitious projects viable, protecting what is special while enabling adaptation. For hospitality businesses prepared to work with it, planning is not a hurdle but a powerful tool to turn neglected buildings into thriving destinations once again.

Property and Professional

Hotel & Pub Rescue : Options & Solutions for All Problems

We are a specialist company of top flight hospitality professionals that has all the necessary skills and experience to successfully attack and solve all the worrying issues that you are facing. We are here to support independent owners of Hotels, Pubs, Restaurants and Night Clubs (Leasehold & Freehold)

We arrange emergency finance at all levels for all reasons, we arrange 100% payroll funding, we organise full management cover, we sort out all vexatious litigation (landlord, bank, HMRC, utility, supplier, shareholder, investor & rates issues) we purchase pubs & hotels, we source tenants, we design bespoke Agreements, Leases, Business & Appraisal Plans, Debt & Creditor Plans, we are an excellent ‘one-stop shop’ for anything you need. Our range of services is extensive and unique, we move fast, we ‘think outside the box’ we solve problems ! our Associates covering all the necessary professional disciplines are the very best in the UK, we can supply numerous first class references from many satisfied clients – please note a selection of past client success stories;

• £2.6M raised to stop a joint Bank / HMRC hotel repossession (Kent)

• £650K raised to enable a tenant to buy-out the pub freeholder (Bedford) £510,000 raised for the purchase of 3 pub-leases (Taunton)

• £415K raised for a hotels cashflow funding ( Newcastle)

• £2.6M raised for a hotels redevelopment funds (Hampshire)

• Planning Consent gained for hotel ‘change-of-use’, freehold profit of £2.7M ( South Wales)

Insurance Payout for a Hotel increased from £57,300 to £165.450 (Mid-Wales)

• Management Contracts on 2 Hotels, buyers secured at £8.9m (Hereford and Manchester)

• Successful renegotiation of 5 pub lease rents, rents reduced significantly (Devon, Somerset)

• Long Term Tenant sourced for a renowned Country House Hotel ( Mid-Wales)

• Litigation against previous hotel owner, successful compensation for new owner £133,000

• Litigation against construction company, successful compensation for hotel owner, £115,400

• Successful tendering process on a nationally famous London Pub ( 116 applicants )

• 2 X Successful renegotiation of pub tenants exit costs to the landlord (Kent &Cornwall)

• 17 successful business plans, 22 successful loans, 14 successful cancellations of repossession

• 22 leases successfully re-negotiated, 27 quality tenants for landlords successfully sourced Call ourselves, don’t delay, we can solve your problems!

Tel. 07399 287402

Email : enquiries@hotelandpubrescue.co.uk www.hotelandpubrescue.co.uk

Why Use a Specialist Hospitality Consultant?

With

Our experts will analyse your entire operation and also its key operating figures if they are available. We then help you to identify strategies to manage costs and overheads associated with the core Profitability of running a Hospitality business.

The largest overhead, even higher than Cost of Sales, is the Labour cost, so, with detailed analysis of your wages and being able to understand ‘’the way your business

actually works’’ we can ensure that you are maximising the labour usage in your business.

Budgeting, Forecasting, Menu Management, Stock Controls, Purchasing, and controlling Variable Costs are just a few of the other areas that David Hunter, your Restaurant Consultant, will work on with you, and improve with you.

Managing people brings with it a whole set of new skills that are now needed more than ever. From ‘’Managing the Managers’’ through to Service and Kitchen staff, your team needs careful and skilful Management, Motivation, guidance and Development.

If your business is actually struggling, or if you just feel that it could be doing some things better, give David Hunter a quick call on 07831 407984 to arrange a ‘’Free of Charge’’ initial consultation (please quote CLH Offer), when David will discuss with you what could be achieved if you ask us to work with you.