CLH Digital - Issue #306

Chancellor Silent on Hospitality in Spring Statement

Editor's Viewpoint

Welcome to the latest issue of CLH Digital

BARKING AT THE MOON: HAS HOSPITALITY

BECOME

INVISIBLE TO THIS GOVERNMENT?

EDITOR

Do you ever feel like you are barking at the moon? Welcome to my world. And I suspect, reading this, you feel exactly the same.

I follow many sector spokespeople and organisations on social media, and I share their absolute frustration at how the hospitality and on-trade sector is being treated by this government.

The anger reverberating around our industry right now is wholly justified. Chancellor Rachel Reeves stood at the despatch box to deliver her Spring Statement and did not utter the word "hospitality" once. Not once.

This is the sector that employs around 3.5 million people. The sector that contributes billions in tax revenues. The sector that animates every high street, every town centre, every community in the land.

And it is the sector that has been hit hardest by this Chancellor's budgets, now bracing itself for a brutal double whammy: soaring staffing costs and business rate rises, all while footfall continues its stubborn decline.

Night Time Economy Adviser Sascha Lord was rather blunt on social media, asking simply why this Chancellor appears to hate hospitality so much — and pointing out that her budgets have already cost the sector an estimated 120,000 jobs, the vast majority of them belonging to young people.

This is where it becomes deeply personal for me. As a frontline operator for many years, I know intimately the value that hospitality has always offered young people.

Hospitality is, and always has been, the ultimate meritocracy.

Anyone — often without a single formal qualification — can go from the “post room to the boardroom”, and the sector has many fine examples.

You can walk in the door at sixteen and, through graft, personality and ability, work your way to running an operation.

That has proved invaluable — life-changingly so — for those from backgrounds where university, whether through circumstance or choice, simply isn't an option.

Hospitality gave those young people their first foot on the employment ladder.

It gave them on-the-job learning. And it gave them something that no classroom easily replicates: social skills, discipline, patience, and genuine confidence.

The ability to deal with the public, to think on your feet, to be part of a team under pressure.

The 8.5% rise in the minimum wage for 18-20 year olds to £10.85 an hour, combined with the National Insurance changes, is now causing employers to think very hard about taking on young, inexperienced staff. Some firms are already reducing their hiring.

Industry leaders and analysts are increasingly warning of a "lost generation" of youth employment — and I fear they are right.

I am so very sad to see this demographic suffer the most as a direct consequence of government policy.

And please — spare us the weasel words about investing in training.

That will not “butter the parsnips”. The jobs were already there. The on-the-job training was already there, embedded within those jobs.

Training people for a sector that cannot afford to employ them is an exercise in futility. Without jobs, training is pointless.

Sector organisations and spokespeople are shouting from the rooftops. UKHospitality, the BBPA, the NTIA — they are all making the same arguments, loudly and clearly, with data

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A VAT cut for hospitality — a proven economic lever that stimulates demand, protects jobs and ultimately grows tax receipts through economic activity — remains stubbornly off the table.

Business rates reform feels equally distant, and the political cost of ignoring hospitality may yet be higher than the government imagines.

So yes — barking at the moon. But we will keep barking. Because this sector is too important, too vital, and too resilient to be written off by political indifference.

On a Brighter Note: Pubs Ring the Early Bell

A wonderful initiative to end on. Greene King and Macmillan Cancer Support have launched their "Early Bell" campaign throughout Prostate Cancer Awareness Month, with participating pubs across Greene King's 1,600-strong managed estate ringing their traditional last orders bell at 6pm each evening — not to call time on the night, but to stop pub-goers in their tracks and spark vital conversations about prostate cancer.

With an estimated 610,000 men in the UK currently living with prostate cancer — a figure that has surged by 20% in just five years — and only 55% of men in England diagnosed before the cancer has spread, early detection genuinely saves lives.

The pub, as Greene King's Chief Experience Officer Andrew Bush rightly notes, is a powerful community space where conversations happen. What better place to get men talking?

I hope every pub gets behind this. It is precisely the kind of community role that makes our trade so much more than just somewhere to have a drink — and a timely reminder of that, frankly, at a moment when too many politicians seem to have forgotten it.

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Chancellor Silent on Hospitality in Spring Statement

… as Sector Faces Perfect Storm of Rising Costs

(CONTINUED FROM FRONT COVER)

Renewed turmoil in the Middle East is driving energy prices higher, unsettling UK gilt markets and prompting traders to pare back expectations of Bank of England rate cuts — compounding the squeeze on hospitality operators already contending with elevated borrowing costs, wafer-thin margins and the imminent arrival of two of the most significant labour cost increases in the sector's recent history.

DOUBLE WHAMMY

The sector is bracing itself for a “double whammy” from 1 April, as the National Living Wage rises to £12.71 per hour for workers aged 21 and over and £10.85 for those aged 18 to 20, while the existing Retail, Hospitality and Leisure business rates relief will be replaced by two lower multipliers for properties with rateable values below £500,000 — changes the sector has warned will inflict further pain on already costpressured businesses.

The Chancellor also stated the government “will not leave an entire generation of young people behind” after it was revealed last month that unemployment among people aged between 16 and 24 was at 16.1%, its highest in more than 10 years.

“NOT REASSURED”

Michael Kill, CEO, Night Time Industries Association said: “The Spring Statement talks about stability and cautious optimism. But this is not a stable moment – and businesses will not be reassured by rhetoric after two years of relentless pressure.

“Across the UK, major brands and corporates are collapsing at pace. Confidence is fragile. Margins are exhausted. Investment has stalled.

“At the same time, we are heading toward another energy price shock. Escalating tensions in the Middle East have already driven Brent crude to $80 a barrel. LNG prices have surged by 30%. Wholesale markets are reacting sharply. For energy-intensive sectors like hospitality, leisure and the night-time economy, this is not abstract economics – it is an immediate and compounding threat.

“Consumers are under unprecedented strain. The cost of daily living remains high, household bills are rising again, and disposable income is at a low ebb. When consumers pull back, our sector feels it first and hardest. Fewer nights out. Reduced spend. Shorter dwell time. Lower margins. Businesses cannot grow when customers are simply trying to get by.

“At the same time, youth unemployment remains a serious concern.

The night-time economy has long been a gateway employer for young people – offering flexible, entry-level roles that build skills and pathways into long-term careers. Yet the increase in National Insurance Contributions and rising employment costs have made it harder, not easier, to sustain those jobs. We are squeezing the very sectors that absorb and train young talent.

“Business rates reform and limited relief measures have compounded the pressure. By narrowly targeting support at pubs and live music venues, the Government has marginalised late-night bars, clubs, event spaces and cultural operators – all vital to local economies and high streets. The burden remains disproportionate and unsustainable.

HEADWINDS

Micheal Kill continued: “The visitor economy faces additional headwinds. Geopolitical instability threatens inbound tourism, particularly from eastern markets, while energy and supply chain costs continue to erode already wafer-thin margins.

“Against this backdrop, talk of “stability and positivity” feels disconnected from the reality on the ground. Businesses do not need reassurance –they need decisive intervention.

“And the political context cannot be ignored. Following the recent byelection results, the May 7th local elections will arrive quickly.

Communities are paying close attention to jobs, high streets and local economic vitality. The night-time economy is central to all three.

“If growth is truly the Government’s mission, then meaningful action must follow.

“Start with a VAT cut for hospitality and the night-time economy – a proven lever that stimulates demand, protects jobs, restores confidence and ultimately increases tax revenue through economic activity.”

CUT VAT PRIORITY

Kate Nicholls, Chair of UKHospitality, said: “If the Government wants to deliver growth everywhere for everybody, it needs to recognise that hospitality is the sector best placed to deliver that across the country.

“Urgently reducing hospitality’s cost of doing business has to be the priority. That means cutting one of the highest rates of VAT in Europe, properly fixing the broken business rates system and helping hospitality get people back into work by reducing employment costs.

“The Chancellor spoke of wanting everyone to be able to afford a holiday, but the Government’s plans to introduce a holiday tax will put that even further out of reach for the regular family. If it wants to make holi-

days affordable, it should stop the holiday tax.”

SILENCE IS “TELLING”

Nic Robson, Partner, Growth & Development at WeWantMore. Said: “When a government advisor says the UK doesn't need any more restaurants, you have to ask - do they really understand what hospitality's role actually is? Not a convenience or commodity. The reason people choose a city, a neighbourhood, a night out over staying home. The sector has lost thousands of jobs since 2024 and is heading into April facing NIC increases, wage rises and business rates revaluation simultaneously.

“The Spring Statement had nothing to say about any of that - and the silence is telling. But here's what we're also seeing — across the UK and Europe — the operators who've built something with real identity and cultural conviction are navigating this differently. They're making hard choices about what's essential to their concept and what isn't, and they're making them from a position of strength rather than panic. This moment will separate the brands that have invested in who they are from those who've competed on price and volume.”

COSTING JOBS

Taking to social media Night Time Economy Adviser Sascha Lord said “Why does this Chancellor hate Hospitality so much?

“Not a single mention of it in the Spring Statement. And as for “helping young people,” her Budgets have cost the sector 120,000 jobs. The vast majority being young people.”

TAX IMPACT

Felix Baggott, Founder of Full Send Racing Lounge said: “The Chancellor did not mention hospitality in her Spring Statement. But the Shadow Chancellor’s claim of almost 100,000 job losses in the sector since the Government took office should give her pause.

“Hospitality brings life to local communities. It creates jobs, drives footfall and gives towns and cities their character. But we feel the cumulative impact of tax and employment policy more quickly than most. When costs rise, hiring slows, and venues close.

“Experiential venues like ours are attracting strong demand, particularly from younger audiences looking for modern alternatives to traditional nights out. If the Chancellor wants hospitality to thrive and continue generating jobs and investment, she needs to recognise the sector for what it is: a barometer of how wider business policy will affect the economy in the years ahead.”

The Staycation Squeeze: What Can UK Operators Do?

By Emily Keogh, Founder of UK communications

For more than a decade, the British “staycation” has been a burgeoning and reliable tourism sector. Particularly after the pandemic, there was much noise about how domestic holidays increased: families rediscovered Cornwall, couples escaped to the Cotswolds and city-dwellers sought relaxation in boutique countryside retreats.

But the staycation is now showing signs of slowing and operators need to act now to bolster this valuable revenue stream.

According to the New Economics Foundation’s analysis of VisitBritain data, spending on seaside, rural and small-town holidays fell by £2.6 billion (a significant 8 %) since 2022.

Seaside towns have suffered the sharpest decline, with expenditure down 28% over the same period. Overnight nights dropped by 14 million year-on-year, which is a 20% reduction since 2022. Even short breaks, once considered resilient to recession, are showing signs of strain.

The reasons are clear. Rising living costs, inflationary pressures and more affordable overseas options have all contributed to the decline. However, the challenge may not merely be economic: we have also seen rapid shifts in consumer behaviour that have impacted the staycation sector, and the much-talked-about impending tourist tax will only sharpen the pressures. Edinburgh’s 5% accommodation levy, due mid-2026, is the first of its kind; London and other major cities are reported to be considering similar measures.

From a communications standpoint, hotel brands and destinations cannot rely on past marketing narratives. Travellers are more discerning; they are not just hunting more effectively than ever for value and convenience (with AI tools helping) – but they are looking for thoughtful, curated experiences. We are seeing travellers more confident than ever on choosing trips based on their personal preferences and even niche interests and hobbies.

Some operators are already responding to this shift by building propositions that extend beyond the room rate. Take The Newt in Somerset, which has positioned itself not simply as a hotel, but as an integrated lifestyle brand. Its gardens, farm shops, cider production, wine labels and subscription produce boxes extend the guest relationship well beyond a single stay. By creating a brand universe rooted in provenance and place, The Newt shifts the conversation from nightly pricing to long-term affinity.

One segment that has consistently outperformed the broader leisure market is wellness tourism. British travellers are increasingly seeking breaks that promise physical, mental and emotional rejuvenation, reflecting a broader shift towards holidays as an investment in wellbeing.

Properties such as SIRO, the performance-focused hospitality concept from Kerzner International, are redefining the intersection between fitness and travel by building entire stays around advanced recovery labs, personalised training programmes and nutrition-led dining. Equinox Hotels, meanwhile, continue to position sleep optimisation, high-performance living and integrated wellness programming at the core of their proposition - most recently expanding their longevity-driven offerings and member-style wellness experiences within the hotel environment. Closer to home, Baron’s Eden is similarly evolving its spa estates to reflect modern wellness priorities, refreshing its programming to combine traditional spa heritage with more contemporary, experience-led wellbeing journeys. In each of these cases, wellness is not a niche add-on confined to the spa; it is central to the reason to travel.

Wellness offerings, whether a mindfulness programme, farm-to-table experience or outdoor adventure, can command higher perceived value and attract a clientele less sensitive to price fluctuations. These experiences align with broader consumer trends around health, work-life balance and purposeful travel, as well as the shift in spending patterns from luxury goods to memorable experiences.

Even in the luxury countryside segment, differentiation is becoming more experience-led. Chewton Glen, for example, continues to command premium positioning by emphasising curated pursuits, spa programming and immersive food experiences rooted in the New Forest landscape. Rather than competing on discounting, it reinforces a strong sense of place that justifies investment.

In London, 1 Hotel Mayfair offers a compelling urban counterpart. Built around biophilic design, sustainability credentials and wellness programming, it integrates environmental responsibility into the guest journey. In a competitive city market, embedding purpose into the brand’s DNA, rather than layering it on, creates distinction and attracts both domestic and international guests seeking values-aligned stays.

So what should operators do?

The communications strategy needs to reframe value far beyond price. Luxury inclusive packages that bundle rooms, meals, experiences and wellbeing elements will resonate much more than superficial discounts. Secondly, quite simply: tell better stories. Digital content - immersive video tours, Instagram reels, TikTok clips - and PR materials must convey a distinctive sense of place and experience, to drive a real and bespoke reason to book, not just a room rate.

Third, segmentation is essential. Families, couples, solo travellers, digital nomads or ‘bleisure’ guests each require individual tailored offerings. From activity-rich and multigenerational escapes to restorative retreats, which can all coexist within a single property’s marketing strategy. Wellness must be positioned as a core differentiator woven through the hotel experience, rather than a niche add-on confined to the spa.

Direct booking communications should also anticipate the tourist tax, by offering transparency and thinking ahead about pricing, and potentially positioning within the entire bundle price.

To summarise, the staycation market - although not in terminal decline - is entering a period of greater scrutiny and selectivity. Operators who can combine clear PR messaging, differentiated experiences as well as clever pricing will not only endure the slump, but should emerge stronger in a post-tax, experience-driven landscape.

Hugh Fearnley Whittingstall Joins St Austell Brewery for St Piran’s Day Celebration

St Austell Brewery welcomed acclaimed chef, broadcaster and sustainability campaigner Hugh Fearnley Whittingstall to its head office today (Thursday 5th March) as part of a special St Piran’s Day event celebrating Cornwall’s rich food and drink culture. Hosted in partnership with the Cornwall Chamber of Commerce, the event brought together 40 producers, growers, businesses, charities and suppliers from across the county to showcase the creativity that defines the region’s culinary identity. Hugh took part in an in conversation ‘fireside’ chat, where he discussed his long-standing passion for sustainable food systems, the importance of local produce, and highlights from his career. Guests also joined a Q&A session and had the opportunity to network with fellow Cornish producers while sampling a range of locally made products.

Commenting on the event and conversations, Hugh Fearnley Whittingstall, said: “It was brilliant to be in Cornwall today on St Piran’s Day with so many local growers, makers and suppliers. Great food is always rooted in great stories. When you know where your food comes from - who grew it, caught it or made it - it creates a much deeper connection to what’s on your plate. Cornwall has an incredible natural larder, and when we source locally and responsibly, we’re not just supporting producers, we’re protecting the landscapes and ecosystems that make this place so special – and what better day to pay homage.

ways that protect biodiversity and build a more resilient food system. There’s real optimism in that conversation, particularly as innovation and new thinking open up smarter, more regenerative ways of producing food for the future.”

Jak Yelland-Hill, Food Procurement Manager, St Austell Brewery: “Cornwall is home to some of the most talented producers and exceptional ingredients in the country, and we’re incredibly proud to have strong, long lasting relationships with our suppliers across our heartland.

“A strong local supply chain is vital for quality, resilience and sustainability. Events like this help reinforce the importance of our suppliers and St Piran’s Day is a perfect moment to celebrate the Cornish producers who help us deliver quality across our pub menus and ensure our wholesale drinks range continues to reflect the very best of the region.”

John Brown, Chief Executive, Cornwall Chamber, said: “Cornwall’s food and drink sector is built on people, place and pride - and telling those stories matters more than ever. When local businesses champion one another and share their successes, it raises the profile of the whole supply chain and strengthens our regional economy.

”Whenever we talk about food, we should also be talking about nature - how we farm, fish and grow in

“Events like this create space for curiosity, collaboration and conversation about the future - from food security to regenerative farming and biodiversity. There is a real sense of momentum and optimism across the sector, and by continuing to learn from one another and tell our stories locally, we can drive positive, long term change for Cornwall.”

Tourism Levy Should Be Used to Boost Local Visitor Attractions – LGA

Devolving the visitor levy to local areas will enable significant investment in the visitor economy, boosting local attractions and tourism businesses, say councils.

It follows the Government consulting over proposals for an overnight stay levy in England.

In its response, the Local Government Association is calling for funds raised from the levy to be more tightly defined in terms of how they can be spent and reinvested in the visitor economy and providing facilities and services for visitors.

It wants councils to be allowed to retain a portion of the funding raised to support the services they provide which serve the visitor population.

This could include services like parks, waste collections, and public toilets, which are under more pressure from high visitor numbers, as well as those that will attract more tourists, such as culture, heritage, and events.

Funds raised could also be used to directly support tourism and hospitality businesses to grow and diversify their offer. This could include destination marketing, digital capability, skills, events and cultural programming that increase footfall and visitor spend.

In its response to the consultation, the LGA, which represents councils, also says:

• Councillors and mayors should be allowed to jointly decide whether to introduce a levy and free to adapt scope and rate of levy to reflect visitor economy

• Government needs to introduce a national registration scheme so the levy can be collected from short term lets, such as Airbnb, in advance of the levy so that it can be collected from them – it is essential that they remain in the scope of the levy.

Councillors and mayors should be able to work together to decide how funding is allocated across a strategic authority area, ensuring places where high numbers of visitors travel through or visit but not necessarily stay overnight, can benefit.

The LGA says that where areas choose to implement the levy, they will consult with local tourism and hospi-

tality businesses.

Cllr Julie Jones-Evans, Chair of the LGA’s Culture, Tourism and Sport Committee, said:

“When designed locally, a visitor levy can directly support tourism businesses and strengthen the visitor economy in our communities.

“It represents an important step in fiscal devolution and giving local areas the powers to raise new income.

“However, it should be down to councillors as well as mayors, as democratically elected representatives, to decide whether to introduce a levy, in consultation with local tourism businesses.”

Case studies

Bath & North East Somerset Council (B&NES) plans to spend potential tourism tax revenue on enhancing public spaces, maintaining heritage sites, and improving infrastructure impacted by over 6 million annual visitors. The levy aims to fund sustainable tourism, including better transport options, street cleaning, and marketing to support the local visitor economy.

Edinburgh’s visitor levy will apply to all bookings made from 1

October 2026, ensuring tourists directly support the city they enjoy. The anticipated £50M annual revenues will be invested in services that keep Edinburgh thriving—from supporting cultural and heritage assets to maintaining essential city operations.

A guaranteed £5 million a year will tackle tourism related housing pressures, with the remaining funds boosting street cleaning, public realm upgrades, culture, heritage and events, as well as improving the visitor experience through marketing and wayfinding.

Manchester’s £1 a night City Visitor Charge has already generated £2.8 million in its first year, powering cleaner streets, major marketing campaigns, and successful bids for large scale events, conferences and festivals. The fund has backed headline cultural moments such as the Manchester Flower Festival, Pride and Chinese New Year, supported new music and arts programmes to boost off peak stays, and invested in hospitality training to strengthen the city’s readiness for major events—all helping increase footfall, attract visitors and fill hotel rooms across the city.

The Labour Business Tax Burden and the Struggle for Survival in Our Pubs

By Terri Bloore, Managing Partner for Corporate & Financial Services

In recent months, pubs up and down the country, bastions of community life, social cohesion and local economic activity, have found themselves squeezed by rising tax costs that threaten their very existence. At the centre of this struggle lies business rates, a tax on commercial property that is now being widely recognised as outdated, unfair and in dire need of reform.

Under the current system, many pubs have seen drastic increases in their bills as relief schemes are withdrawn and rateable values are reassessed. Originally introduced to support the retail, hospitality and leisure sector, temporary discounts have come to an end, exposing many pubs to a sharp increase in costs. Even with promises of limited relief, the story for publicans has been one of financial pressure, placing jobs, investment and community life at risk.

Industry bodies have repeatedly warned that higher rateable values mean significantly higher bills for many pubs, with some facing increases of thousands of pounds per year. For a sector already operating on tight margins, this is nothing short of existential.

Tom Friel, who has been running the Black Lion in Newham for over 40 years, recently spoke about the brutal impact these rising costs have on not just his business, but the wider local economy. He said: “Every extra pound we pay in business rates is a pound we can’t invest in our staff, our facilities or the local community. Pubs aren’t just businesses, they are where neighbours meet, where jobs are created, and where local culture thrives. When we’re forced to spend more on rates, it’s not just our pub that suffers, it’s Newham’s high street, its economy, and our local identity.”

The impact on pubs reverberates beyond the walls of the bar. They support supply chains, employ local people, attract visitors to town centres and contribute significantly to local economic activity. A collapse in the sector does not just hurt landlords. It ripples through communities, with jobs lost, reduced footfall for other local businesses and a hollowing out of the high street.

After significant pressure from the hospitality sector and opposition voices, Labour has been forced into a partial U-turn. From April, eligible pubs will receive a 15% discount on their business rates bills and will not see increases for two years. While this relief is welcome, it does not address the fundamental problem.

Many pubs will still face higher overall bills because their underlying rateable values have increased, and a temporary discount does little to resolve the long-term uncertainty businesses face. The core issue remains that pubs are taxed on a property basis that often bears little relation to their profitability or ability to pay.

The Conservative Party has taken a different approach. Conservatives

have proposed abolishing business rates entirely and replacing them with a fairer system that supports high street businesses, including pubs. The argument is simple: if we want thriving town centres, vibrant community spaces and sustainable local economies, we must stop penalising bricksand-mortar businesses while online giants operate under a different structure.

This issue is deeply personal to me. I lived in a pub until I was a teenager, as the daughter of a publican. I know first hand the dedication it takes to keep a pub running. I saw the long hours, the early mornings, the late nights, the constant balancing act between paying suppliers, managing staff and trying to turn a modest profit.

But I also saw something far more powerful. I saw how a pub can anchor a community. It is where birthdays are celebrated, where families gather after funerals, where friendships are forged and where local causes are supported. A pub is often the first place someone new to an area feels welcome.

That is why policies that make it harder for pubs to survive are so damaging. When a pub closes, it is not just a business that disappears. It is a piece of the community’s identity and social fabric.

The recent business rates U-turn acknowledges that the burden has become unsustainable, but it is only a short-term fix. What local businesses need is certainty, fairness and a tax system designed to help them grow, not hold them back.

I champion our local pubs and small businesses. I understand their challenges because I have lived them. We need leadership that values enterprise, protects community institutions and ensures that hardworking publicans are supported rather than squeezed.

Pubs matter to our economy, to our communities and to our culture. They deserve more than temporary relief. They deserve a long-term solution that allows them not just to survive, but to thrive.

Rocket Room To Launch Premium Activity Bar At Market Place Food Hall Leicester Square

Rocket Room will open this April at Market Place Food Hall

setting overlooking Leicester Square.

Rocket Room blends competition with nightlife, offering four core games: axe throwing, darts, shuffleboard and beer pong, alongside signature cocktails and premium pours to keep energy high throughout the night.

The concept has been structured around a 3,500 sq ft footprint, enabling it to sit within strong hospitality environments and enhance overall performance. The model focuses on driving dwell time, repeat visits and incremental spend, without requiring a large format site.

Pearson said: “We have built Rocket Room to sit inside strong hospitality environments and lift performance. It is competitive, social and premium, but it is also commercially focused.

“The format is compact by design. It allows us to deliver a high energy, fully hosted experience while working efficiently within established destinations. Leicester Square is the ideal location to launch the concept.” Brand strategy and concept creation is led by Tristram Hillier of Kanvass.

Hillier said: “The ambition was to create a premium, experience led format that feels immersive from the moment you arrive, without needing a large footprint to achieve impact.

“Every detail has been considered, from spatial flow to hosting model, to ensure the space feels cohesive, energetic and easy to operate within a hospitality setting.”

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12.5

Trillion Dollar Investment in Travel & Tourism to Shape G20 Competitiveness Through 2035

The World Travel & Tourism Council (WTTC) today reveals that US$12.5 trillion in projected Travel & Tourism investment across major economies will play a decisive role in shaping competitiveness and economic growth through to 2035.

WTTC’s latest report Bridging the Gap: Travel & Tourism Capital Investment and Demand Growth Across the G20, launched at ITB Berlin and produced in collaboration with Oxford Economics, shows Travel & Tourism demand across the G20 and Spain is forecast to grow at 3.3% annually over the next decade. Capital investment is projected to rise at an even stronger 4.6% annually – however, the report highlights an urgent need to align this investment with immediate demand to ensure longterm resilience.

While overall investment growth is expected to outpace demand, the timing is critical. In the near term, investment recovery lags demand, resulting in a temporary divergence between the two. This relative gap may translate into capacity pressures and localised overcrowding, putting a strain on existing tourist infrastructure.

The situation will change from around 2033 onwards, with investment expected to exceed demand. Overall, investment is projected to grow at a CAGR of 4.6% from 2025-2035, compared to 3.3% for demand.

The picture varies significantly between economies, with some countries acting as "strategic modernisers" by investing ahead of future needs.

Germany plans to invest $543 billion up to 2035, an investment-to-demand growth ratio of 1.39, reinforcing its position as a high-quality, resilient destination.

Meanwhile, Spain will commit $349 billion – an investment rate 1.46 times faster than demand between now and 2035 – enhancing the nation’s competitiveness as a tourist destination.

Gloria Guevara, President & CEO, WTTC, said: “Travel & Tourism is entering a new decisive decade for infrastructure and competitiveness. Countries that align investment with future demand are strengthening their economic resilience and securing long-term growth. Germany and Spain show how strategic, forward-looking investment can enhance connectivity and support jobs. As demand continues to expand, maintaining this momentum will be critical to ensuring sustainable growth across the G20.

“The report highlights that sustained, targeted infrastructure investmentincluding transport connectivity and sustainable upgrades – will be central to unlocking the sector’s full economic potential. WTTC calls for continued collaboration between governments and the private sector to ensure investment remains aligned with long-term demand trends and delivers measurable economic returns.”

Marston’s Raises More than £128,000

Marston’s has raised a staggering £128,184 for the Royal British Legion’s (RBL) Poppy Appeal through its latest Raise a Glass campaign, which saw the sale of limited-edition commemorative pint and half-pint glasses at more than 1,000 local Marston’s pubs in November.

This year’s glassware featured special designs illustrated by Royal Marine veteran and artist Colin Waite, inspired by the rugged Falklands landscape where he served, which captured the imagination of guests across the country, helping to raise vital funds to support serving personnel, veterans and their families.

The campaign was officially launched at The Oakingham Belle in Wokingham, where RBL ambassador Ross Kemp joined Colin alongside several Marston’s publicans who are themselves veterans. Together, they raised a glass in recognition of the Armed Forces community and the

vital work carried out by the Royal British Legion.

The latest fundraising total builds on the £94,000 raised during the 2024 campaign, bringing the overall amount raised for the Royal British Legion through Raise a Glass to £222,000.

Jen Monaghan, Senior Campaign and Partnership Manager at Marston’s, said: “We’re proud to stand alongside the Royal British Legion, and equally proud of this remarkable achievement made possible by our teams and guests.

“To surpass last year’s fundraising total was always the ambition, and raising £128,184 is a testament to the passion and generosity shown across our pubs. Every glass sold helps support the Armed Forces community, and we’re incredibly grateful to everyone who took part.”

Photo credit: Marston's

Key Legal Risks on the Horizon for Hospitality in 2026

By Nathan Peacey, Head of Retail & Consumer, Nathalie Ingles, Partner, Kristina Holt, Managing Associate,

Hospitality businesses are now operating in a landscape where risks rarely sit in neat silos. Effective risk management means seeing the whole picture: a cyber outage doesn’t just knock out tills, it disrupts service, frustrates customers, and exposes data vulnerabilities. One allergen mistake isn’t only a food safety issue, but a reputational, operational and legal incident.

Now more than ever, hospitality businesses need to know the most significant emerging and interacting legal risks, how to prepare for them, and how to build a single, proactive plan to manage them.

CYBERSECURITY

Cyberattacks are rising fast, with nearly half of businesses reporting a breach in the past year. Attacks are growing more sophisticated and often exploit weaknesses in data governance and supplier systems. A hospitality operator may have strong internal controls but remain exposed if its technology partners lack equivalent safeguards. This creates not only an operational and cybersecurity risk, but also a UK GDPR risk.

Best practice is now centred on cyber resilience: strong prevention combined with clear, rehearsed response plans.

Managing cybersecurity risks in the supply chain:

1. Know your systems and suppliers: List all the digital tools your venue relies on, for example, EPOS, Wi Fi, booking systems, ordering apps, payment platforms and loyalty systems, and understand what data they hold and which third parties support them.

2. Set clear cybersecurity expectations for suppliers: Ensure supplier contracts include strong security standards, quick breach notification, and clear responsibilities for data protection.

3. Practise your response: Run short, realistic exercises where systems fail or a supplier breach occurs. Test how staff respond, how you continue operating, and how you communicate with customers.

FOOD SAFETY

The FSA’s updated Codes of Practice shifts enforcement towards risk-based, real-world assessment, with inspections focusing on how teams manage risk under genuine service pressure. Inspectors increasingly look at how reliably information flows between front- and back-of-house, and whether operators can show robust systems working in practice, not just on paper. With fast changing menus, substitutions, and high staff turnover, food safety and allergen management remain critical risks, where a single mistake can cause serious harm and reputational damage.

Managing allergen risks:

1. Keep allergen information accurate: Align details across menus, QR codes, apps and tills, using a single,

up-to-date allergen matrix as the source of truth.

2. Strengthen practical kitchen controls: Use clear labelling, separation of high-risk allergens and colour-coded utensils, supported by short, regular rolespecific training.

3. Practise incident readiness: Rehearse a clear escalation plan covering customer communication, traceability checks and decisions around dish withdrawal or recall.People

The Employment Rights Act 2025 introduces the most significant overhaul of UK employment law in

decades. For hospitality, a sector reliant on flexible staffing, variable hours and high turnover, the reforms will have an immediate operational impact. The Act introduces guaranteed hours for zero-hours workers, strengthens rights around shift notice and cancellation pay, and significantly reshapes unfair dismissal protection by reducing the qualifying period from 2 years to six months. From April 2026, the Act is removing the 3-day waiting period for statutory sick pay, together with the qualifying lower earnings limit, such that sick pay costs will significantly increase.

The Act further introduces a new duty to take all reasonable steps to prevent third-party harassment of employees. Foot Anstey’s Harassment in Retail Report 2025 found 27% of retail workers have experienced physical aggression or violence, pressures that are closely mirrored in hospitality settings. Against this backdrop, compliance with the new duty is expected to be particularly challenging for employers in hospitality.

Managing people risks:

1. Review and update contracts and policies: Ensure these reflect the upcoming changes, in particular the six-month unfair dismissal threshold, guaranteed hours rights and the need for transparent, consultative tipping policies.

2. Tighten probation and performance management: With unfair dismissal rights becoming available after six months, employers must ensure robust recruitment and probation procedures to assess suitability earlier.

3. Strengthen workforce planning and scheduling: Identify roles which regularly exceed minimum hours and prepare for guaranteed-hours contracts. Update rostering systems to provide reasonable notice of shifts and compensation where shifts are cancelled at short notice.

4. Consider approach to managing third party harassment: Assess the ways in which third party harassment could arise and ensure mitigation measures are in place.

5. Management training: Ensure management receive appropriate training to effectively and promptly manage sickness absence, poor performance and behaviour and inappropriate conduct towards staff from third parties. BRINGING IT ALL TOGETHER: ONE RISK REGISTER

Effective holistic risk management means using one clear, structured system that captures your key risks, records who owns them and tracks the controls in place, supported by a simple audit plan that tests whether those controls work in day-to-day operations. By keeping a single, up-to-date risk register with regular checks on high-impact areas, operators gain visibility across all risks.

Pubs To Ring Bells At 6pm To Raise Awareness Of Prostate Cancer

Pub bells across the UK will ring out early this evening at 6pm –and each night over the next six days – as part of a new campaign by Greene King and Macmillan Cancer Support to raise awareness of the one in six men in the UK who will be diagnosed with prostate cancer in their lifetimei.

Greene King and Macmillan have launched the campaign as part of Prostate Cancer Awareness Month, with the backing of inspirational cancer campaigner, and prostate cancer survivor Errol McKellar. Bells are usually rung to signify last orders in the pub, but the Early Bell campaign will see participating pubs across the UK ring the traditional bell at 6pm today, aiming to stop pub-goers in their tracks, to raise awareness and prompt vital conversations about cancer.

Macmillan’s own research shows there are an estimated 610,000 men living with prostate cancer in the UK, and this number has surged by 20% over the past five years, up from around 500,000 in 2020ii. Alarmingly, in 2024 only 55% of men in England were diagnosed before the cancer had spread beyond the prostateiii, when chances of successful treatment are highest.

To help tackle this, Greene King and Macmillan’s Early Bell campaign encourages people to check in with the men in their families, friendships, and communities, urging them to spot symptoms early. An early diagnosis can make all the difference and save lives.

Participating pubs from across Greene King’s 1,600-strong managed estate will be taking part, displaying posters to let customers know why the bells will chime early, to raise awareness, spark conversations and prompt questions amongst some pubgoers.

Errol McKellar, aged 68 from Essex, was diagnosed with prostate cancer in 2010 and now works with Macmillan to encourage people to seek support for a cancer diagnosis. He said: “After my diagnosis, I realised just how vital early detection of prostate cancer is. From that moment, I knew we needed to open up the conversation and encourage men to recognise symptoms and get checked. Working as a mechanic, I often say: if it’s illegal to drive your car without an MOT, why don’t we treat our own health the same way?

Not all symptoms are obvious, and without seeing a doctor, this cancer can go undetected.

“The Early Bell campaign is a powerful symbol of this silent killer and a reminder to urge men to start talking. We need to break down stigma, challenge fear, and encourage men to have conversations with loved ones they might otherwise avoid. If starting this conversation nationwide helps even one person seek help sooner and saves a life, then it’s been worth it."

Andrew Bush, Chief Experience Officer at Greene King said: “The ‘last orders’ bell has always prompted action, and we hope our Early Bell campaign does the same. Pubs are powerful community spaces where people come together, and conversations happen. While talking about cancer isn’t easy, Macmillan’s Support Line provides vital support when it’s needed most, and we want to ensure more people in our communities can access their help when they need it, so no one faces cancer alone.

“If you hear an Early Bell during Prostate Cancer Awareness Month, take five minutes to learn the symptoms, and remember Macmillan is there to help.”

Anthony Cunliffe, Lead Medical Advisor at Macmillan Cancer Support, said: “Prostate cancer is now the most common cancer affecting men across the UK, yet too many people are still diagnosed too late. This is crucial because we know that being diagnosed early gives you a wider variety of treatment options and better chances of recovery.

“Working with our fantastic partners at Greene King on campaigns like the Early Bell are so important because they encourage men and their loved ones to start conversations, recognise potential symptoms, and seek medical advice without delay.

“At Macmillan, we understand how overwhelming cancer can feel. That’s why our website and Support Line is here for anyone affected by cancer - whether they need information, advice or simply someone to talk to, whoever and wherever they are.”

Tilray Brands Completes £33m BrewDog Acquisition in Major Craft Beer Shake-Up

New York-headquartered Tilray Brands has finalised its takeover of BrewDog in a £33 million deal that will see the American drinks giant assume control of the Scottish brewer's intellectual property, its UK production operations, and a portfolio of 11 brewpub venues across the UK and Ireland.

In total, the transaction preserves 733 jobs in the UK, where BrewDog employees will follow a TUPE process to become employees of Tilray Brands UK Ltd, however thirty-eight BrewDog bars have closed as a direct consequence of the deal, resulting in the loss of 484 jobs across the business.

Separate negotiations are understood to be ongoing regarding BrewDog's operations in the United States and Australia, with those discussions expected to conclude within 30 days.

Joint administrators AlixPartners confirmed the closure of 38 bars across the UK, most of which are in England.

It added that no offer was made at any stage of the sales process, from any prospective bidder, which would have preserved BrewDog in its entirety.

Irwin D. Simon, Chairman and Chief Executive Officer, Tilray Brands, stated, “BrewDog is one of the most iconic, mission-driven craft beer brands in the UK. It helped redefine modern craft beer through bold innovation, fearless creativity and an unwavering commitment to great beer.

“What makes BrewDog truly special has always been its brewers, its brewpubs and its passionate community of beer fans. As we begin a new chapter for this great brand, our priority is to refocus BrewDog on the craft beer excellence that made it beloved in the first place and strategically invest to return the operations to profitable growth. BrewDog’s future is bright, and we are committed to ensuring the brand continues to lead and inspire the global craft beer movement.”

Mr. Simon continued, “Tilray’s management brings operational and

strategic expertise, a diversified global beverage infrastructure and a disciplined investment approach needed to unlock BrewDog’s next phase of growth. In addition, my team and I have significant experience in the UK market where we previously built an ~ $1.5 billion consumer packaged goods business at my prior company with beloved brands, including Ella’s Kitchen, Hartleys, Tilda, New Covent Garden and Linda McCartney.

Under the terms of the transaction, Tilray paid £33 million in exchange for BrewDog’s worldwide intellectual property, UK brewing operations and a portfolio of eleven premier and profitable brewpubs including Birmingham, Canary Wharf, Dogtap Ellon, Dublin, Edinburgh DogHouse, Lothian Road, Manchester, Paddington, Seven Dials, Tower Hill, and Waterloo.

LIST OF BREWDOG CLOSURES WITH IMMEDIATE EFFECT

England (29)

Basingstoke Bath

Bournemouth

Bristol – Baldwin Street, Harbourside

London – Soho, Camden Road, Chancery Lane, Clerkenwell, Ealing, Hammersmith, Seething Lane, Tower Bridge, Wandsworth Liverpool

Manchester – DogHouse Manchester, Manchester Outpost

Southampton

Scotland (9)

Aberdeen – Castlegate, Union Square

Edinburgh – Cowgate

Glasgow – Merchant City, Argyle Street

Inverurie

Perth

St Andrews

Stirling

Hospitality Businesses Will Fail to Scale AI Without a Solid Customer Data Foundation

By Matthew Biboud-Lubeck, General Manager EMEA, Amperity (https://amperity.com/)

The hospitality sector has high aspirations for AI. Companies are keen to explore its potential to transform pricing, create customer offers, generate content, enhance guest support and more. But, in reality, most businesses are still at the early stage of adoption, with applications currently small-scale or experimental.

Recent Amperity research has revealed that while 96 percent of businesses in hospitality are planning to maintain or increase AI spending over the next 12 months, less than a quarter of leaders feel ‘very confident’ in their ability to deploy AI at scale across operations.

A lack of technical expertise and high costs are cited as reasons for this. Critically though, it’s a lack of quality data and the inability to act on customer insights that are undermining the effectiveness of AI investments.

AN OPPORTUNITY WITH RISKS AND LIMITATIONS

Businesses recognise the contribution AI can make to keeping pace with competition and meeting rising consumer expectations. It has the potential to enhance personalised interactions, tailored experiences and the ability to present real time offers based on customer preferences.

Yet, only a third are currently using AI for customer-facing applications. Cost is undoubtedly holding some businesses back. Four in ten respondents said the expense of AI tools is impeding their ability to scale initiatives across their organisation. AI investments can quickly snowball, so businesses need to set clear and specific goals that will not only increase the chances of success but also help keep expenditure under control.

A lack of technical skills is also inhibiting progress. Customer support, marketing and sales are the business functions most likely to use AI in hospitality. But less than a third of professionals in these teams are able to manage customer data independently of the IT department.

This is an issue that needs attention. Intuitive tools like AI agents can help reduce the dependence of non technical teams on IT colleagues but businesses must also consider formal AI training. Only a third of hospitality businesses are currently providing this. As companies seek to ramp up productivity using AI, it’s going to be critical that users understand how it adds value, where its limitations lie and what safeguards should be put in place to ensure responsible use.

MAKE OR BREAK QUALITY OF DATA

Any AI deployment depends on quality data, but this is also an area that needs attention in hospitality. Data siloed across different systems and channels often leads to inaccurate reporting, increased risk of human error and higher IT costs. More than half of respondents in the Amperity study said their customer data is fragmented or incomplete, and less than a quarter said they were very confident in their ability to understand and act on customer behaviour.

The creation of duplicate customer profiles is a common problem. Customers tend to engage with hospitality brands across several touch points including email, mobile, apps and in-store. They also use various identifiers such as abbreviated names, alternative email addresses, etc. This can lead to a customer being treated as if they are different people on different channels.

AI tools drawing from un-unified data will be making decisions based on partial or incorrect insights. This will reduce the effectiveness of cross-channel engagement, impede personalisation and potentially result in customers receiving conflicting communications.

A 360 VIEW FOR EFFECTIVE ENGAGEMENT

Conversely, when businesses consolidate data from their multiple consumer touch-points, customer-facing AI solutions can make informed decisions based on all previous customer engagements – and take action fast, in a meaningful way.

This data still needs to be in a format that is accessible and usable, however. To achieve this, organisations need a customer data platform (CDP) that can clean and improve the accuracy of their information.

These platforms provide a solid data foundation - a great advantage when it comes to AI deployments. Our research shows that businesses with a CDP are twice as likely as those without, to be confident about acting on customer behaviour – and twice as likely to also be using AI in guest facing applications.

The latest generation of CDPs – AI-empowered customer data clouds – also ensure that, in addition to consolidating data, any identity issues are detected and resolved automatically. This provides businesses with a true, 360 degree profile of each customer, based on all interactions across each channel.

Although this should be a key area of focus, only 18% of hospitality businesses say they are currently deploying AI to ensure customer data is unified and ready for use in marketing or analytics.

The hospitality sector is clearly at an inflection point on its road to full AI adoption. Businesses are starting to move from pilot projects and early stage experimentations to broader deployments and scaled execution. But to enable AI-powered customer experiences, they first need to solve their data problems.

Enterprise level data management solutions and modern CDPs are allowing businesses to do this. Providing a solid data foundation holds the key to understanding customers and succeeding with customer facing AI applications. Enabling meaningful connections will build brand loyalty, drive up the lifetime value of a customer and, ultimately, give businesses the competitive edge.

Colchester Pubwatch Celebrates National Pubwatch

of the Year Award with Visit from Local MP Pam Cox

National Pubwatch is a voluntary organisation, which supports over 800 Pubwatch schemes across the UK, and works to promote safe, secure and social drinking environments in all licensed premises throughout the UK.

The prestigious award, judged by members of the National Pubwatch Committee, recognises local Pubwatch groups that demonstrate outstanding commitment to creating safe, welcoming drinking environments for both customers and staff.

Colchester Pubwatch was honoured for its proactive, collaborative

approach to supporting the night-time economy. The committee praised its strong partnership work with Essex Police, the Colchester Business Improvement District, and Colchester City Council, as well as its forward-thinking initiatives to enhance safety and reduce crime.

During her visit Pam Cox joined members of the Pubwatch for one their regular meetings, where they discussed the key issues facing Colchester’s night-time economy and the ongoing challenges for the pub sector.

Andy Starr, chair of Colchester Pubwatch, said: “We thank Pam Cox MP for reaching out to our group to celebrate winning National Pubwatch of the Year.

“Our members work tirelessly to make the fun happen on a night out with guest safety top of the agenda.”

The Food And Drink Event No Business Can Afford To Miss

Businesses from across the grocery, hospitality, specialist retail and manufacturing sectors are coming together at The UK Food & Drink Shows. Taking place at the NEC Birmingham from 13-15 April, visitors can expect three days of innovation, inspiration and networking.

Food & Drink Expo is the destination for forging connections and gaining insights into the future of food, attracting key foodservice buyers, caterers as well as decision makers from hospitality, retail and wholesale grocery operations. Exhibitors include Handtmann Ltd, Meadowvale Foods Ltd, Midshires Catering Equipment Ltd, MONO Equipment, RawPac, SMEG Professional, VendNation UK and Worldpay – and many more!

This year's event comprises four shows that each target a sector of the food and drink industry. Alongside Food & Drink Expo visitors can gain free access to Farm Shop & Deli Show, National Convenience Show and Forecourt Show.

WHAT’S NEW FOR 2026?

The event continues to evolve to reflect the UK's vibrant and fast-moving food and drink industry with new

attractions for 2026 including:

• Spotlight on Coffee Shop & Café: As the food-to-go market continues to boom, this dedicated space at Farm Shop & Deli Show will highlight the latest trends and products shaping the sector.

• Spotlight on Future Foods: Part of Food & Drink Expo, this area will celebrate the brands and innovators redefining what good food means by showcasing wellness-driven, clean-label and sustainable products that deliver on taste and convenience.

Competitions are always a big part of the UK Food & Drink Shows line-up, and the 2026 event brings the debut of the Taste the Future contest. Visitors will have the chance to sample and score 40 trailblazing products, with participating brands in the running to win £5,000 worth of prizes.

Weather Waters Down February’s Drinks Sales

NIQ’s Daily Drinks Tracker reveals that average sales in managed venues in the week to Saturday 21 February were 5.2% behind the corresponding week in 2025. That performance was preceded by a fractional year-on-year increase of 0.7% in the seven days to Saturday 14 February, but a 2.8% decline in the week to Saturday 7 February.

While there have been pockets of growth in pubs and bars, the latest numbers mean drinks sales have been down year-on-year in five of the first seven weeks of 2026. As well as persistent rain in many parts of the country, the downward trend reflects the cautious mood of British consumer—especially those who splurged on drinks out over Christmas.

The Daily Drinks Tracker shows sales were down on ten of the 11 days between 11 and 21 February. The exception was Valentine’s Day, when revenue rose 4.0% thanks to couples’ celebrations in pubs and bars. However, boosts from the Six Nations rugby tournament have yet to properly materialise, with sales down year-on-year on most of the matchdays so far. Long Alcoholic Drinks categories have had a mixed February. Beer and cider sales rose by 1.3% and 2.9%

respectively in the week to 14 February, thanks in part to the Valentine’s effect, but they slipped by 5.5% and 4.8% in the following week to 21 February. Soft drinks (down 0.5% and 4.0%) had a negative fortnight, and so did wine (down 2.8% and 6.4%).

Spirits have recorded the lowest numbers of the major drinks categories in every week of 2026 so far, and their sales fell by 4.0% and 10.6% in the weeks to 14 and 21 February. It is likely to be another challenging year for spirits, but there will be some opportunities for growth in some sub-categories, channels and celebratory occasions.

Rachel Weller, CGA by NIQ’s commercial lead, UK & Ireland, said: “After a solid Christmas, drinks sales have come back down to earth with a bump in early 2026. February will have done little to improve the confidence of operators and suppliers, though growth on Valentine’s Day suggests that people remain eager to mark big occasions in pubs, bars and restaurants when they have the spare money to do so. With Mother’s Day and Easter now looming, the On Premise must hope for some long-overdue brighter weather to boost consumers’ moods and spending.”

Bravery & Meritorious Conduct Award for Chair of Liverpool Pubwatch

John Hughes, Chair of Liverpool Pubwatch, has received the Bravery & Meritorious Conduct Award in recognition of his exceptional efforts to reduce harm and improve safety within Liverpool’s night time economy.

John, who has served as Chair of Liverpool Pubwatch for 25 years, was honoured with the award sponsored by Licensing Connect. The accolade recognises individuals whose actions have directly saved lives or significantly reduced the risk of harm in the night-time environment.

National Pubwatch is a voluntary organisation, which supports over 800 Pubwatch schemes across the UK, and works to promote safe, secure and social drinking environments in all licensed premises throughout the UK.

John was recognised for his leadership in strengthening city centre cohesion through Pubwatch, regularly inviting key speakers, including senior police officials, council leaders, drug outreach teams and public health specialists, to support partnership working across the sector.

He also conducts regular late-night Saturday walks connecting local authorities, police, and premises to ensure Liverpool remains as safe as possible and continues to support the Purple Flag initiative.

He maintains strong engagement with the BID radio link system; ensuring that participation stays above 90%. His commitment to communication between businesses, police and taxi marshals has significantly enhanced pub-

lic safety in the city.

Over the past year, John has installed seven bleed boxes in the city, each containing four bleed kits for life-saving responses. He has also facilitated the training of 1,000 people working in the night-time economy, on life-saving techniques, bleeding control, and CPR.

He has also partnered with a local company to develop an app for staff which is operating in 300 venues, enabling mandatory training and increasing safety awareness campaigns.

John Hughes said: “I am so happy to win this award especially on the back of Liverpool regaining its Purple Flag status for the 16th year.

“I have run the Pubwatch for 25 years in Liverpool City Centre and since setting up Liverpool Nightlife CIC nine years ago have been working really closely with the Council, Police, Liverpool BID Company and all the trade. So, this award is for everyone for the team effort.”

National Pubwatch chair Steve Baker, OBE, said: “John has shown exceptional dedication to Pubwatch and has made a significant contribution to improving safety across the city of Liverpool. It is a privilege to recognise his 25 years of hard work ensuring that people can enjoy a safe and enjoyable night out.”

Beyond Borders: Hospitality’s Hunt For New Talent Amid A Perfect Storm For The Sector In 2026

warns global recruitment and smarter workforce planning will define hospitality success as staffing shortages persist

UK hospitality businesses are heading into 2026 facing a perfect storm of rising costs, talent shortages, and shifting immigration rules, warns workforce management provider Quinyx (www.quinyx.com).

And, as the sector battles to fill thousands of vacancies, many operators are looking beyond borders to secure the skills they need. However, with visa restrictions tightening and wage bills soaring, the challenge isn’t just finding peopleit’s managing them effectively.

“Hospitality has always relied on a diverse, global workforce,” says Ned Gammell, VP of Sales and hospitality expert at Quinyx. “But the landscape has changed dramatically.

Employers are under pressure from every angle - higher wages, stricter visa requirements, and unpredictable demand. Success now depends on how quickly businesses can adapt their workforce strategies.”

Hospitality remains one of the UK’s largest employers, contributing over £93 billion annually to the economy, yet the sector grapples with an estimated 84,000 unfilled positions[1].

Gammell explains: “Historically, more than 20% of the workforce came from overseas, but new immigration reforms have raised barriers. For instance, over 180 hospitality roles have been removed from visa eligibility. Plus, sponsorship costs for employers have surged, whilst at the same time, wage pressures are mounting. 2026

looks set to be hugely challenging for these people-centre businesses.”

From April 2026, the National Living Wage will rise to £12.71/hour, adding an estimated £1.4 billion in extra costs for hospitality businesses annually. Combined with frozen tax thresholds and higher NI contributions, operators are facing unprecedented financial strain.

Quinyx’s own State of the Frontline Workforce research highlights the human side of this challenge: 65% of hospitality staff experience job-related stress, and nearly half (49%) said their job has had a negative impact on their physical or mental health. According to the global research, UK workers increasingly value flexible scheduling and better tech tools—areas where hospitality businesses can make a real difference.

“This isn’t just about filling gaps,” Gammell adds. “It’s about creating an environment where people want to stay. When you’re managing teams from multiple countries, with different languages and visa conditions, complexity skyrockets. That’s where technology becomes a game-changer.”

Looking ahead, Quinyx predicts that 2026 could be a tipping point for UK hospitality. “Unless businesses embrace smarter workforce planning and retention strategies, we risk a black hole where demand outstrips available labour,” he warns.

“Overseas recruitment will decline sharply due to higher visa salary thresholds and reduced eligible roles. At the same time, reliance on flexible, tech-enabled scheduling will surge as operators seek to maximise productivity from smaller teams. Those who fail to adapt could see service levels and profitability collapse, while businesses leveraging AI-driven workforce management will maintain resilience.”

Gammell concludes: “When scheduling runs smoothly, managers have more time to focus on what really matters—motivating their teams and delivering exceptional customer experiences. The businesses that win in this new era will be those that combine global talent with smart, tech-driven workforce planning.”

Matlock Community Pub Reopens Following Transformational Refurbishment

Popular community pub, The Church Inn in Church Town, Matlock has reopened following an impressive combined investment of £70,000 from experienced licensees Alan and Suzanne Campbell and Admiral Taverns.

This refurbishment brings a new lease of life into the Church Inn to elevate and modernise the overall look and feel of the pub – whilst still retaining its original, characterful features such as the open fireplace – ultimately enabling the licensees to further cement it as the go-to community hub for local residents.

Internally, the pub has undergone a transformational refurbishment to include brand new fixtures and fittings throughout - as well as brand new bar fitting’s, a dining and cosy snug area.

Externally, the Church Inn has been completely revamped to include a fresh coat of paint to greet visitors.

Llicensees, Alan and Suzanne, bring a wealth of knowledge and expertise to the pub with a combined experience of 11 years. Going forward the licensees are committed to creating a family and dog-

friendly hub that brings people together and supports all aspects of community life.

Alan and Suzanne Campbell, licensees at the Church Inn, commented: “We’re really thrilled with the results of this fantastic investment so far and welcoming regular and new customers through the door!”

I would like to thank everyone, from our family and friends and of course the team at Admiral Taverns, for all their ongoing support so far. We look forward to everything the future holds for this fantastic community pub!”

Mark Bromley, Business Development Manager at Admiral Taverns, added: “Alan and Suzanne bring a real passion and dedication to the pub, they look forward to welcoming customers back and have a lot of exciting plans for the pubs future.

On behalf of myself and everyone at Admiral Taverns, I wish them and the entire team at the Church Inn the best of luck in the future.”

New Stannah Lifts Website Streamlines Product Selection

To Support Contractors, Architects and Project Teams

Stannah Lifts Distribution & Service (LD&S), a leader in the UK lift sector, has launched a new commercial website that makes it easier for construction professionals to find the right lift solution.

Developed around the needs of architects, contractors and consultants, the site features a simplified structure, improved navigation, clearer product pages and more consistent data, making it easier to access technical information and identify the right lift solutions for different building types.

Replacing a website that served the industry for nearly a decade, the new platform responds to the growing need for accurate, accessible product data in building design and construction, which is essential for demonstrating compliance with building regulations.

Key improvements include:

• Easy to navigate view of the complete Stannah product range in one place

• Enhanced on-page product specifications that make comparing lift types, configurations and aesthetic options quicker and more intuitive

• Sleek, unified product pages packed with consistent, project-ready information to support confident decision-making

• Faster access to product technical documentation and gated resources that help architects, contractors and consultants specify with certainty

This updated approach ensures faster, more confident decision-making, whether customers are researching products, comparing specifications or downloading documentation.

Archie Hungwe, CEO of Stannah Lifts Distribution & Service, said: “Our new website gives the construction sector clearer technical information, simplifies specification and helps project teams quickly find the right lift solution. As construction demands evolve and our product offering have become more complex, we’re committed to supporting contractors, architects and consultants with the tools and resources they need to deliver high-quality, compliant lift installations.” Built on a more flexible and scalable digital architecture, the website now allows Stannah to introduce new products and technical content more easily as the business expands its portfolio. To explore the new website and Stannah’s lift solutions, visit: www.stannahlifts.co.uk

BBPA Unveils New Guidance For Pubs To Boost Accessibility

The British Beer and Pub Association has launched a refreshed Accessibility in Pubs guide to ensure pubs have all the advice they need to be places where everyone feels they belong.

“An Open Welcome” was supported by a host of businesses and organisations including Heineken, Star Pubs, Fuller’s, Licensed Trade Charity Dementia Friends, Narcolepsy UK and Acas. It gives pub operators simple and effective suggestions to make venues even more accessible.

Launched at The Gun in Spitalfields, the guide shows how barriers for disabled staff and customers can often be removed without significant cost.

The BBPA said improving accessibility is essential if the sector is to strengthen its role at the heart of communities and unlock the economic potential of millions of disabled customers and their families.

Emma McClarkin OBE, Chief Executive of the BBPA, said: “Our pubs are national institutions; places where people connect, celebrate and find community. The open welcome we pride ourselves on is fundamental for us to remain a treasured part of our society.

“This guide is a blueprint for progress. Simple and thoughtful changes can transform someone’s visit, and clearer information alone can give disabled customers confidence to choose a pub they know will meet their needs.

“We know many have made real changes to improve their accessibility, yet there is always more work to be done, and this guide shows it needn’t be complicated or expensive to make changes that benefit all.”

The guidance highlights practical actions that any pub can take, from improving online access information and offering menus in large print or digital formats to adjusting layouts, increasing staff awareness and providing quieter spaces. It sets out how small changes can deliver a better customer experience while also supporting a more inclusive workforce.

The guide brought together pub companies, charities, accessibility experts and individuals with lived experience, all of whom contributed to the development of the guide. Their insight is reflected in real world case studies that show how inclusive design and employment can strengthen teams, widen customer reach and support growth.

Examples include the provision of safe, quiet spaces for employees with narcolepsy to rest and the promotion of guidance for neurodiversity among staff.

Chris Welham, Chief Executive Officer of the Licensed Trade Charity, said: “The BBPA’s Accessibility Guide is a valuable resource for pubs looking to improve accessibility for their customers and communities. We’re grateful that it brings together a range of practical tools, including LTC’s neurodiversity guide, which helps operators better understand and support neurodivergent colleagues. It’s encouraging to see the sector taking practical steps together to make hospitality more inclusive and welcoming for everyone”

Ross Calladine, Accessibility and Inclusion Lead at VisitEngland, said: “VisitEngland is committed to ensuring that England's visitor economy works for everyone, and that means supporting businesses across the hospitality sector with practical tools and guidance. We're delighted that our Accessible and Inclusive Tourism Toolkit has informed this guide, and we hope it gives publicans the confidence to take meaningful steps towards welcoming all customers.”

Eleanor Briggs, Head of Policy, Public Affairs and Campaigns at Guide Dogs, said: “Guide Dogs welcomes the British Beer and Pub Association’s new Accessibility in Pubs guide. Pubs are an important part of community life, and everyone should feel confident and comfortable visiting them.

“Clear information, well trained staff and thoughtful adjustments can make a meaningful difference to blind and partially sighted people. We hope this guidance encourages positive change across the sector and helps create more welcoming, inclusive spaces for all.”

Ruhel Ahmed, Senior Adviser at Acas, said: “We welcome the timely publication of this new accessibility guide and the commitment to inclusion in breweries and pubs across the UK.

“Acas was asked to be involved with this guide to help ensure it highlighted the value of disability inclusion in the workplace and the importance of reasonable adjustments for disabled workers.”

Key recommendations in the guide include:

• Publishing clear and accurate accessibility information online.

• Offering accessible menu formats and flexible ordering options.

• Training staff to confidently support customers with visible and nonvisible disabilities.

• Enhancing signage, lighting, layouts and seating to improve ease of movement and comfort.

• Creating inclusive recruitment processes and providing reasonable adjustments for staff.

• Considering accessibility when installing EV charging facilities.

The BBPA is encouraging pub operators to make use of the guide and embed accessibility into refurbishment planning, staff training, customer communication and day-to-day decision making.

Introducing The Latimer: A New Neighbourhood Pub from the Spiteri Family

A celebrated name in British hospitality, the Spiteri family announces The Latimer, a new pub and neighbourhood dining destination on Latimer Road, opening 21 April 2026.

The project brings together a family with deep roots in London's restaurant world, spanning two generations and some of the capital's most influential dining establishments.

Jon Spiteri was an original partner at The French House Dining Room and St. John, the Smithfield restaurant that helped define nose-to-tail eating in Britain, as well as Sessions Arts Club. Melanie Arnold co-founded Rochelle Canteen, the east London institution that has built a following over two decades for its pared-back, seasonal cooking.

Their sons Lorcan and Fin are the pair behind Caravel, having worked across a number of well-regarded London kitchens and dining rooms. Their sister Molly, who works in business development at Koya, rounds out the family venture.

Designed to feel homely and welcoming, The Latimer will reflect the family’s commitment to creating a pub with character, integrity and a strong sense of place. Upholstered and recycled furniture, reclaimed crockery, and wooden floors give the space a warm, lived-in character, while artwork chosen by the family adds a personal touch throughout. The pub will accommodate around 50 guests across the dining area and bar, with a street terrace open all year round.

Shepherd Neame Reopens The Hoop and Grapes, Following

A transformation of Shepherd Neame’s historic Farringdon pub, The Hoop and Grapes, was officially celebrated by hundreds of guests at a grand opening.

The Independent family brewer and pub company has invested £1.8 million in restoring the Grade II-listed landmark, which had been closed since 2020 during redevelopment of the surrounding area.

Jonathan Neame then addressed the assembled guests, speaking with pride about the restoration of the pub, which dates back to 1721 and stands on land which was once part of St Bride’s Church burial ground, close to Fleet Street.

a £1.8m Transformation

“What we have done here is to bring out the fantastic character of this historic building,” he said. “Its original features have been carefully restored, with traditional craftsmanship including a handpainted ceiling mural and handcrafted stained glass. The Hoop and Grapes is an iconic London landmark, and our aim with this investment is to ensure it will thrive for years to come.”

Noting its links to illicit ‘Fleet Marriages’ associated with nearby Fleet Prison, he added: “This is the Gretna Green of the City if you like!”

The first official pint was pulled by The Dean of St Paul’s Cathedral, The Very Reverend Andrew Tremlett, who blessed the pub with a prayer written by St Bridget of Kildare, known in English as St Bride.

He said: “This historic pub, like St Paul's Cathedral, has remained an enduring presence in the life of the City of London for centuries, welcoming generations of Londoners and visitors alike. I’m delighted to celebrate a landmark that continues to serve and strengthen our community, and to pull its first pint!”

Jonathan Neame also presented a donation of £1,000 to Kali Hamerton-Stove, co-founder of The Glasshouse, a charitable organisation based in Kent that supports female ex-offenders with horticultural education and employment. She said: “This will help us provide more training for women in prison who are working hard to get a second chance.”

Hotel Managers Switch Roles for Career Development

Two hotel managers in the North West have swapped respective job roles and venues to obtain more experience and develop their professional skills.

Adam Bujok from Wild Boar Estate and Gary Tennant from Low Wood Bay Resort & Spa have changed places on a mutual month long secondment to manage new teams and learn about the different ways each venue is run.

As part of English Lakes Hotels Resorts & Venues’ Leadership and Development programme, the rationale for the switch is to accelerate Adam and Gary’s continuous professional development and managerial skills.

The job swap has been designed to ensure each manager benefits from maximum exposure to distinctly new environments out of their usual comfort zone, especially as Low Wood Bay and Wild Boar Estate, both near Windermere, are two distinctly diverse venues in character and set-up.

For Adam, the secondment has provided a new challenge in managing ‘The Spa at Low Wood Bay’ and supporting the spa team in all that entails. “It’s been a real eye opener to look after a new team and a departure from the norm in that my responsibilities during the secondment have been specific to spa services and management,” he explains.

“That’s been quite a different and varied challenge and I think the biggest take-away from the job swap has

been getting into the intricacies of plant maintenance and equipment operations for both the spa facilities and the pools. There’s a lot of behind the scenes technical work that goes into ensuring spa equipment runs smoothly and safely.”

Gary’s move from the spa to managing the day to day running of the entire Wild Boar Estate with its Grill and Smokehouse restaurant and on-site microbrewery has been highly motivational for him too. He says: “It’s a great venue with lots of subtle, charming and traditional touches from its previous life as an historic, traditional inn.

“I’ve enjoyed the challenge of managing a full hotel operation, including rooms, food and beverage and leading a different team. The day-today revenue dynamics have reinforced how small operational decisions directly impact overall performance. It’s been a great opportunity to step outside my comfort zone and sharpen my leadership style in a different environment.

“The experience has undoubtedly improved my skills and that will hopefully stand me in good stead for further managerial opportunities.”

English Lakes Hotels Group Operations Director Michael Kay adds: “We are always looking for opportunities to freshen up our management approaches. The aim has been to stretch and enhance Adam and Gary’s existing skills by swapping hotels and working with other teams under different circumstances. Both of them have benefitted from knowledge sharing and each has brought new ideas and innovations to the table too.”

Star Pubs Reopens Landmark Truro Pub After A Three-Year Closure

Star Pubs has reopened The Market Inn in Truro, after a threeyear closure. It is the company’s first Just Add Talent (JAT) managed operator pub in Cornwall and at £450,000 is one of its biggest JAT site investments this year. Star Pubs will have invested £2.5m in 13 JAT pubs by the end of the first quarter – its fastest ever start to the year for new managed operator site openings.

The refurbishment of the landmark Market Inn – which is adjacent to the region’s largest events space, The Hall of Cornwall –also benefited from a grant from the New Life for City Buildings Project, which is funded by the Truro Town Deal.

The grade II listed pub, has been reinstated as a family and dogfriendly traditional inn offering regular entertainment.

Dating back to around 1900, the Market Inn’s Dutch gable and stunning late Victorian glazed tile façade have been retained and restored. Two new striking traditional style lanterns and new signage complete the look.

Says, Mick Howard, Star Pubs operations director: “It’s great to have broken ground on so many JAT projects so early in the year and to be opening our first in Cornwall.

“The Market Inn is an outstanding building in a prime position next to The Hall of Cornwall. We have worked hard to ensure that we respect the building’s listed status and its character so that when you enter you get a real sense of drinking in a classic Victorian city centre pub.

“I want to thank the Truro Regeneration Company CIC for its additional grant support towards the pub’s accommodation through the New Life for City Buildings project.”

Rupert Hume-Kendall, Chair of Truro Regeneration Company CIC (Regenco) says: “One of the main objectives of the NLCB project was to help stimulate the nighttime economy in Truro. Another was to lever in private sector investment to refurbish vacant or underutilised buildings. The grant we have awarded to the Market Inn has helped deliver both of these objectives and it is fantastic to see the building back in commercial use.”

Two Bournemouth Town Centre Pubs Set for Rebrand

Two well-known drinking and entertainment venues on Old Christchurch Road in Bournemouth town centre are set to shut their doors within weeks of each other, as their owners seek to restructure.

The Slug & Lettuce at Dean Park Crescent was the first to close its doors on 27th February.

The venue had occupied the site of the former Yates pub and had served as one of two Slug & Lettuce branches in the town centre, the other being on Richmond Hill.

Hot on its heels, Pop World — the themed party bar and club which has operated on the same road for around two years — will shut its doors on 15th March.

Its neighbour Felsons is also set to shut on the same date.

The Pop World team paid tribute to the customers who had marked birthdays, graduations and nights out at the venue over its two-year run.

However, Stonegate Group clarified that neither closure would be permanent, stating:

“The sites referenced are not closing. They are part of our ongoing transformation strategy, and we are investing in them as they move into our Pub Partners model. This is part of our successful strategy to reshape our estate. We recognise that the way people socialise, connect with brands, and choose where to spend their time has evolved, and customers increasingly value the people behind the bar over the brand above the door. By empowering entrepreneurial operators through our Pub Partners model, we’re building pubs that are more resilient, community-driven, and adaptable to changing guest habits.”

Drake & Morgan Raises Milestone £500k For Maggie’s Cancer Charity

Drake & Morgan, the 16-strong bar and restaurant group, has raised a milestone £500,000 for its longstanding charity partner, Maggie’s, helping provide vital support for people with cancer and their families in the UK.

Since 2019, Drake & Morgan has proudly built a long-standing partnership with Maggie’s, embedding charitable giving into the heart of its culture and commercial activity. Through dedicated hero dishes, donating £1 from every plate alongside estate-wide fundraising initiatives and the collective generosity of guests and teams, the restaurant and bar group has raised over £500,000.

Over that time, this remarkable sum has helped Maggie’s provide free practical and emotional support to people with cancer at centres across the UK, enabling:

• More than 8,000 people to receive financial support from Maggie’s benefits advisors

• Allowing a key centre to stay open for over 30 weeks, so anyone who needs Maggie’s can ‘just come in’

• 25,000 people with a cancer diagnosis to access expert help with a cancer support specialist Adam Feder, Head of Corporate Partnerships at Maggie’s, comments:

“We are incredibly grateful to Drake & Morgan for their unwavering support over the past six years, and their amazing contribution of £500,000.

Maggie’s has over 30 years of experience providing free cancer support and information in centres across the UK, and the funds raised have helped us offer this vital care to the thousands of people who visit our centres every year.”

Jillian MacLean, CEO of Drake & Morgan, comments: “To have raised over half a million pounds for Maggie’s is a wonderful achievement for the whole team at D&M. I’m immensely proud and would like to extend our thanks to our lovely customers for their kind donations and support.”

Greene King To Train Pub Teams In British Sign Language

Select team members at 16 Greene King Sport pubs across Merseyside are to receive training in key elements of British Sign Language (BSL).

To help ease the barriers to the isolation felt by deaf and hard of hearing pub-goers, Carlsberg and Greene King are patrnering with the British Deaf Association (BDA) to teach select Greene King pub team members key phrases related to customer service and ordering.

This simple intervention is designed to make the ordering process smoother and more welcoming, allowing those with hearing loss or who are hard of hearing to feel genuinely part of things.

Beginning with a pilot location in Anfield and within Anfield stadium, the training then extended to Greene King Sport pub, the Endbutt, before being rolled out to 15 further Greene King Sport pubs across Merseyside before the end of the 2025/26 football season.

The wider accessibility offer sees the Danish brewer also partner with Liverpool FC to ensure the electric atmosphere is accessible to every supporter, by:

- Training staff in all bars across Anfield stadium to be able to offer the same level of BSL service

- Offering BSL “Fan Interpreters” at both men’s and women’s home games to interpret commentary ahead of the game and “You’ll Never Walk Alone” live to those in attendance This training scheme is part of a broader commitment by Carlsberg. Launched with an incredible BSL-signed

version of the line in the atmospheric anthem “You’ll Never Walk Alone” at Anfield before the recent home match against West Ham, the initiative aims to give deaf and hard of hearing football fans access to more of the best experiences.

Lynsey Woods, Global Brand Director at Carlsberg, said: "At Carlsberg, we believe every fan deserves to be part of football’s greatest moments and have access to the very best the game has to offer. This means ensuring everyone experiences that incredible sense of belonging across every aspect of the pub and matchday environment. With so many fans belonging to the deaf or hard-of-hearing community, we view it as a necessity not a luxury for them to be fully included in the magic of matchday.

“By partnering with Greene King Sport to provide BSL training and working with LFC to bring ‘Fan Interpreters’ to Anfield and St. Helen’s, we are dismantling communication barriers and making a long-term commitment to a more inclusive, accessible hospitality experience for everyone. You could say, if Carlsberg did football anthems, this would be the best."

Zoe Bowley, Managing Director at Greene King pubs added: “This is a powerful initiative by Carlsberg that we’re proud to support, which builds on our Customer Promise to ensure that everyone feels safe and welcome in our pubs. Our pubs are spaces where everyone should feel they belong, and this BSL training is a vital step in ensuring every customer feels welcomed and understood at the bar. We are excited to have begun this trial at the Endbutt in Merseyside and to make a tangible difference to people’s experience when they visit the pub.”

Crave’s Chef Features in ITV’s Brand-New Reality Series The Heat

Popular Exeter restaurant, Crave, has shared support for its Creative Director and chef, Tom Lodge, who appears on ITV’s brand-new reality series The Heat, which aired on Tuesday 24th February at 9pm on ITV2 and ITVX.

Hosted by broadcaster Olivia Attwood, The Heat sees chefs from across the UK placed in an intense, high-pressure cooking environment as they compete for the chance to prove themselves at the highest level. Throughout the series, contestants work under the guidance of multi Michelin Star award-winning chef JeanChristophe Novelli, who is opening an exclusive summer restaurant at the glamorous Port Vell Marina and is on a mission to find the next rising star of the culinary world.

A proud South Wales native, Tom is known as much for his personality as his cooking. Ambitious and confident beyond his years, he’s quick-witted, charismatic and never short of a sharp anecdote or well-timed one-liner. Behind the humour, however, is a chef who has worked relentlessly from the ground up, building his career in some of the UK’s most respected kitchens.

Tom began cooking professionally at just 16. He went on to gain experience at The Hardwick in Abergavenny, Lucknam Park in Wiltshire, and The Savoy in London, where he staged under Gordon Ramsay, working alongside some of the most respected names in

the industry.

He is currently Creative Director at Crave in Exeter, working closely with owner Sameer Shetty to develop and evolve the restaurant’s menus, while continuing to work hands-on in the kitchen. Tom’s appearance reflects the depth of talent within Crave’s team, which has built a strong reputation locally and continues to grow. He will also play a key role in guiding Crave’s menu creativity as the business prepares to open its second restaurant in Bristol.

Sameer Shetty, owner of Crave, said: “We’re really proud of Tom and excited to see him taking part in The Heat. He has played a crucial role in Crave’s success, and our menu development has gone from strength to strength with Tom's support. To see someone with that level of skill and drive, at his age, step onto a national stage is fantastic. The Heat is exactly the sort of high-pressure environment where Tom’s focus and creativity really come into their own.”

Tom Lodge added: “Being part of The Heat was a brilliant experience and a real challenge. I’m grateful for the support from the team at Crave and looking forward to people watching the series.”

The show is designed to test chefs’ technical skill, creativity and ability to perform under pressure, giving viewers a behind-the-scenes look at the realities of professional kitchens.

Various Eateries Strikes £11.25m Deal to Acquire Four Premium Southern Pubs Under New

Coppa Collective Brand

Various Eateries, the London-headquartered operator known for its Coppa Club and Noci restaurant concepts, has reached agreement to purchase a portfolio of four high-end destination pubs across southern England from Grosvenor Pubs and Inns. The deal, valued at £11.25 million, is expected to reach completion before the end of this month.

The transaction introduces a third trading brand for the group — The Linwood Collection — which will sit alongside Coppa Club and Noci under a newly established umbrella identity, Coppa Collective, signalling a broadening of the company's commercial ambitions in the premium hospitality sector.

The four sites earmarked for the deal are Wild Thyme & Honey in Gloucestershire, The Hare & Hounds in Berkshire, The Stag on the River in Surrey, and The Wellington Arms in Hampshire. Separately, the group has entered into discussions over a potential fifth site, The Queen's Head, also in Surrey, though no exchange has yet taken place.

Four of the five properties under consideration are held on a freehold basis, providing the group with significant long-term security over the estate. The Wellington Arms is the exception, operating under a long leasehold arrangement — and its inclusion in the deal remains conditional upon the granting of consent by the relevant landlord.

Importantly, Various Eateries has confirmed that all four venues will continue to trade under their existing names and individual identities following completion. The move signals a deliberate strategy of retaining the character and community standing of each site rather than imposing a blanket rebranding.

Mark Loughborough, chief executive of Various Eateries, described the acquisition as a natural and considered extension of the group's existing platform. Speaking about the new Linwood Collection brand, he said the company was focused on preserving what had made each venue a local favourite while applying the operational disciplines it had developed across its wider portfolio.

The chief executive pointed to the premium pub-with-rooms format as one the group holds in high regard within the current trading environment, citing the combination of food, drink, accommodation and destination appeal as capable of delivering both commercial resilience and attractive financial returns when executed with consistency and quality.

Loughborough emphasised that the deal was in keeping with the strategic direction the group had set out at its most recent full-year results, adding that Various Eateries had strengthened its operational playbook across areas including purchasing, systems, training and day-to-day standards — capabilities it intends to bring to the newly acquired sites over time.

"We are bringing into the business a small collection of premium pubs with rooms that have earned their reputations the right way — through great hospitality, careful attention to detail, and a real sense of place." He said.

Derby Community Pub Set to Open Its New Function Room Following Transformational Refurbishment

Popular community pub, The Traveller’s Rest on Ashbourne Road in Derby launched the second phase of its refurbishment, on Saturday 28th February, a brand new function room, with its own bar and capacity for 120 guests, as well as its own private garden. This is the second part of a transformational renovation to the pub, with a combined investment of £320,000 from experienced licensee, Andy Newton and Admiral Taverns.

With its own bar and private garden, the function room provides options for local business events, parties, christenings and other gathering to host at the pub.

The first phase of the refurbishment saw a full evolution of the pub, which opened to the community on 1st December, including a total refurbishment to the bar and kitchen, with brand new flooring, fixtures and fittings. In addition, it included the installation of three 50-inch, state of the art flat screen televisions, alongside one 32-inch television.

Externally, The Traveller’s Rest features brand-new signage, lighting and painting to greet customers along with a spacious beer garden

to the back of the pub – seating approximately 100 people. Licensee, Andy, brings a wealth of knowledge and expertise to The Traveller’s Rest having not only grown up in the local area, but has also been at the helm of the pub for the last two years. During Andy’s time at the pub so far, he has worked tirelessly to create a vibrant social place for everyone in the community – including four legged friends, to feel welcome.

Andy Newton, Licensee at The Traveller’s Rest, commented: “I’m absolutely thrilled with the results of this fantastic investment so far. Phase 1 has gone down really well with the locals, who are enjoying the benefits of the newly refurbished pub. I’m delighted to be able to offer them even more options now with the new function room, which will be the perfect place to host family gatherings, business events and more.” I have really enjoyed every minute of my time at The Travellers Rest so far and I would like to thank everyone, from our family and friends to our customers, team and of course Admiral Taverns, for all their ongoing support over the past two years. I look forward to everything the future holds for this fabulous community pub!”

Food Banners That Sell for You – From Breakfast to Sunday Roasts

In a competitive hospitality market, pubs and hotels can’t afford to be subtle. If you serve food, people need to know it immediately – and according to HFE Signs, one of the UK’s leading hospitality signage suppliers, food banners remain one of the most powerful ways to turn passing trade into real revenue.

“Food banners are one of the highest-impact products we sell to pubs and hotels,” says a spokesperson from HFE Signs. “They answer the customer’s question before they even ask it: Do they serve food here?”

From “Breakfast Served Here” banners catching early-morning footfall, to “Food Available All Day” messages aimed at lunchtime trade, and “Sunday Roasts” banners driving weekend covers, clear outdoor signage works where decisions are actually made – outside the venue.

Unlike menus hidden indoors or promotions lost online, food banners are bold, visible and constant. Positioned on railings, fences, walls or frontage areas, they promote food offers all day, every day.

“Our customers tell us the same thing time and again,” explains HFE Signs. “Once the banner goes up, people start coming in specifically asking for food they didn’t realise was available.” Speed is crucial in hospitality marketing. Menus change, seasons shift and opportunities come and go quickly. HFE Signs offers next-day delivery on many food banner products, allowing pubs and hotels to react fast –whether launching a new breakfast offer, promoting a midweek food deal or capitalising on Sunday trade.

“We know pubs and hotels can’t wait weeks for signage,” says HFE Signs. “That’s why fast turnaround is built into what we do.”

But speed alone isn’t enough. Outdoor food banners need to look professional and last. Poor-quality signage creates poor expectations, especially when promoting food. HFE Signs produces banners using durable materials and high-quality print, ensuring colours stay vibrant, text stays sharp and the banner continues to represent the standard of food inside.

Design is another area where operators often struggle. Not every pub or hotel has the time or expertise to create effective artwork, which is why HFE Signs includes a free simple design service with every order.

“We make it easy,” says the team. “Our designers create clear, bold food banners that work in real-world conditions – not cluttered designs that don’t read from the pavement.”

Food banners are also one of the most cost-effective marketing tools available. With a one-off cost and ongoing visibility, they deliver long-term exposure without ongoing advertising spend – making them ideal for boosting food sales without stretching budgets.

With over 30 years’ experience, thousands of five-star Trustpilot reviews, and a reputation for reliability, HFE Signs has become a trusted supplier for pubs and hotels across the UK.

“Our goal is simple,” concludes HFE Signs. “Help

Stannah Lifts delivers safer handling and enhanced efficiency at The Harris following a £19 million reimaging project

The Harris in Preston, Lancashire, has significantly improved operational efficiency and staff safety with the recent installation of a Stannah dumbwaiter.

Faced with the frequent challenge of moving heavy and fragile items between floors, The Harris Café needed an efficient solution that would provide a dedicated internal access route, removing the need to manoeuvre goods through public areas.

First opened to the public in 1893, the Grade I listed building has stood as a cultural landmark in Preston for over 125 years, hosting world-class exhibitions and collections that have inspired generations.

The Harris has recently undergone a £19 million redevelopment designed to restore, reimagine and revitalise The Harris for the 21st century, creating a more welcoming and accessible environment while preserving its rich heritage.

The transformational Harris Your Place project has been possible thanks to the generous support of its funders and partners, including The National Lottery Heritage Fund, Preston City Council, the UK Government’s Towns Fund, Arts Council England and Lancashire County Council, alongside contributions from trusts, foundations and individual donors.

The work

The refurbishment project included repairing the building to restore its architectural appeal while upgrading its infrastructure for modern use. This involved refurbishing 18 galleries, a new café with the installation of a Stannah Microlift dumbwaiter, plus visitor shop and event venue, as well as improving accessibility and enhancing visitor experiences.

Accessibility has been central to the design, with new circulation routes and inclusive features ensuring that every visitor feels welcome and represented.

Preston City Council has led the project in collaboration with Conlon Construction Ltd, who oversaw the major structural works, and HUB Build, responsible for the interior fit-out. Buttress Architects served as lead architects for the restoration, while Ralph Appelbaum Associates developed the overall design strategy and visitor experience.

Direct Access provided accessibility consultancy to ensure inclusive design across all spaces, with Ridge and Partners LLP and Focus Consultants supporting the project’s delivery and quality assurance. Stannah Lifts managed the installation and provides ongoing maintenance of the dumbwaiter.

The solution

Stannah Lifts recommended a floor-level loading Microlift as the most effective solution for The Harris Café. Unlike traditional dumbwaiters that load at waist height, the floor-level Microlift allows items to be transferred directly on and off the lift using small trolleys, roll cages or pallets. The floor loading design significantly reduces the need for strenuous lifting and drastically lowers the risk of back injuries and other manual handling-related accidents. Its impact is being appreciated by staff.

The Microlift dumbwaiter features a galvanised steel supporting frame that can be erected quickly with minimal on-site building work and does not require a

load-bearing shaft. With a 100 kg capacity, the Microlift 100B model provides fast and reliable transport of goods between floors, offering a costeffective way to mitigate manual handling risks while improving operational efficiency.

To complement the surrounding environment, the Microlift car and landing entrances are finished in a durable grey baked-enamel coating, delivering both functionality and a clean professional appearance.

The results

The installation of the Stannah Microlift has delivered significant improvements in providing safe loading, transporting goods to the first and second floors of galleries and exhibitions.

By providing a dedicated internal route for transporting heavy and fragile items between floors, the dumbwaiter has made it easier for staff to manoeuvre goods, reducing manual handling risks and improving safety.

Fitted with a modern VVVF (Variable Voltage Variable Frequency) drive system, the Microlift delivers improved energy efficiency without compromising performance or lifting power. This advanced drive technology ensures smoother operation, reduced power consumption and lower long-term running costs.

As a result, the Microlift now facilitates reliable and controlled movement of goods between floors while offering a quieter, more efficient and energy-efficient solution for the client’s daily operations.

Timothy Joel, Assistant Director, Head of Culture for Preston City Council, shares: “The installation of the new floor-loading Microlift dumbwaiter from Stannah Lifts has greatly improved café operations and ensures safer handling of bulky items. It’s safer for our staff, streamlines workflows, and allows us to focus on further improving operational efficiency.”

With the redevelopment complete and operational logistics improved, The Harris is now better equipped to manage high visitor numbers and support its growing programme of exhibitions and events. As a result, the refurbished building is expected to attract an additional 100,000 visitors each year, building on its existing annual footfall of 350,000.

Hydes Brewery Announces £1.5m Refurbishment of Historic Dee Estuary Landmark Pub

Salford-based brewer and pub retailer Hydes has announced a major £1.5 million investment to refurbish and modernise one of its most iconic destination venues, The Boathouse at Parkgate, near Chester.

This latest project forms part of an ongoing multi-million-pound investment strategy across the Hydes estate, which has seen over £10 million committed to refurbishments over the past two years.

The extensive overhaul of the premium dining pub, situated on the edge of the RSPB nature reserve with magnificent views of the Dee Estuary, is scheduled to begin following the pub’s closure on Sunday, 1st March.

Following three months of refurbishment, the venue is expected to reopen its doors to the public in early June 2026.

The investment includes the creation of a brand-new outside trading area, which includes a stunning new upstairs terrace designed to maximise the venue's reputation as a prime location for coastal dining.

This major commitment will lead to the creation of 25 new hospitality

roles, including a new general manager.

Adam Mayers, managing director of Hydes, commented: “The Boathouse is a jewel in our estate, occupying a truly unique location on the Dee Estuary. This £1.5 million investment is a testament to our ongoing commitment to providing memorable dining and drinking experiences in stunning surroundings. By enhancing the outdoor terraces and modernising the interior while respecting its 19th-century heritage, we are ensuring The Boathouse remains a premier destination for both locals and naturewatchers for years to come.

“The Boathouse is our first major refurbishment of 2026 and a sign of Hydes’ ongoing investment in the estate. It not only highlights the commitment to delivering exceptional customer experience, products and service but also underpins the integral role in the communities it serves. Investment in our pubs and our people is top priority at Hydes, and this will continue throughout the coming year, strengthening our offering and enhancing the overall experience for all our customers and guests.”

St Austell Brewery Brings Back Beer Classics To Celebrate 175th Anniversary

St Austell Brewery is raising a glass to its 175th anniversary with the launch of a special limited-edition cask ale range for 2026. The range includes several much-loved favourites, revived from the brewery’s archives.

Drawing on recipes from brewing books dating back to the 1800s, the 175th anniversary collection pays tribute to some of the most well-loved beers in St Austell Brewery’s history. Alongside reimagined beers from its past and current core range - including a new anniversary ale named 1851 - each release has been carefully curated. Classics such as Admiral's Ale (5% ABV), first brewed in 2005 to mark the bicentenary of Nelson's triumph at Trafalgar will return, alongside best bitter Trelawny (3.8% ABV), named after Bishop Trelawny from Cornish folklore. The burnished copper ale is still fondly remembered by beer fans.

The final release in the eight-strong cask line-up is Tribute Extra (5.3% ABV), the big sibling of St Austell Brewery’s best-selling Tribute pale ale. Brewed with Cornish barley and signature Celeia and Willamette

hops, the rich pale ale is bold, complex, and full of character - a true celebration of that little bit extra.

The collection forms part of St Austell Brewery’s wider programme of 175-year celebrations, which includes commemorative events, special collaborations and a renewed focus on the business’s heritage pubs and regional roots.

Georgina Young, Brewing Director at St Austell Brewery, said: “Reaching 175 years is an extraordinary milestone, so it felt only right to celebrate by bringing some of our most cherished beers back to life. Our brewing archives are full of wonderful recipesbeers that meant something to the people who brewed them and to the communities that enjoyed them.

“Revisiting classics, such as Trelawny and Tinners is a reminder of just how deeply our heritage runs, while giving us the chance to brew the beers with the quality and consistency made possible by modern techniques. As a team, we’re incredibly proud to honour our past while continuing to innovate for the beer drinkers of today.”

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 customers 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 labelling that chefs can trust, helping them focus on food, not faults.”

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

“This

Hospitality Technology

Improving Customer Service

Customer service is the backbone of the hospitality industry. A single interaction can turn a casual visitor into a loyal advocate or a disgruntled customer into a negative review. In today's competitive landscape, delivering exceptional customer service is no longer a luxury but a necessity.

Hospitality should be based on exceeding customer expectations. The more the operator impresses, the better its reputation. Offering comprehensive training and the latest technology and products to make their jobs run more smoothly can improve customer service.

UK hospitality businesses lose millions annually due to poor customer service. While getting everything right is not always possible, there are ways to improve how customers see your business.

Leveraging technology will help manage guest information and interactions more efficiently. CardsSafe Ltd.'s technology has been a part of customer service at numerous restaurants, hotels, bars, and golf courses for over 25 years. The system protects businesses by deterring dine and dash and securely protects customers' bank and ID cards while they run a tab. The bar tab-keeping units signal to customers that the venue cares about their card security.

If a customer wishes to run a tab and their bank card is slotted in the wallet or stuffed into a till, things don't look good for the business. The brand's impression is diminished, resulting in less loyalty and, ultimately, a

reluctance for that customer to return. One of CardsSafe's longeststanding customers, the leading global hospitality brand Hilton Hotels, has used their system since 2005. They say, "All our customers are pleased that we look after their cards more securely with CardsSafe." CardsSafe's tab systems are in multiple hotels nationwide.

So, the choice is yours. To exceed customer expectations, ensure your technology benefits your business and reap the benefits of reputation and loyalty. For more information, please visit www.cardssafe.com Or

3R's EPOS System Delivers Real-Time Business Intelligence

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

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

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

behaviour, enabling them to make data-driven decisions to optimize their operations.

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

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

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

From Cellar to Tap Perfection: Trust Clear Brew for Cleaner Lines and Better Pints

We are Clear Brew Ltd, and we are the nation’s leading professionals in beer line cleaning and have been since 2006.

For twenty years Clear Brew has provided a fully managed, regular, dedicated beer line cleaning service to over 3000 licensed premises up and down the UK. We do this by working alongside venues and the hospitality sector to advise, educate and facilitate cleaning procedures for the lines that carry beer from barrels in the cellar to the pulling apparatus at the bar.

We pride ourselves on our commitment to good service and ensuring we save our venues and establishments money, waste and time. Our service also makes certain that every pint you pull for your patrons is the most crisp, clear and perfectly balanced it can be to keep your customers coming back.

To book your first no obligation FREE clean, simply head to our website or give us a call and one of our friendly teams will get you booked in!

Barton Reed & Co

Barton Reed & Co is the leading supplier of quality furniture to hotels, restaurants, public houses and leisure facilities in the South West. We can supply beautiful leather sofas, stylish high bar stools, comfy tub seats, elegant restaurant tables and chairs, and relaxing beds.

From laid back, seaside charm to cutting-edge design our extensive product range will suit your style and give your business the look that you want to achieve.

We have a huge choice of colours, fabrics and finishes and all our furniture comes with a two-year warranty.

Barton Reed & Co is a family-run business and we have been involved in the furniture industry since 1945. Over the years we have forged strong relationships with our suppliers to give you the best furniture available with a service that goes above and beyond our customers’ expectations.

Seven reasons why you should choose Barton Reed & Co to supply your contract furniture:

• Wide range of styles

• Easy ordering and re-ordering

• Single point of contact

• Short lead times

• Direct delivery

• After sales service

• Two-year warranty on every item

Get in touch to discuss your furniture requirements or to order our new brochure – we’re here to help.

Call us on 01409 271189, visit www.bartonreed.co.uk or email info@bartonreed.co.uk

Head to our website: www.clearbrew.co.uk

Call us: 0800 7810 577

Send us an email: enquiries@clearbrew.co.uk

Sir Woofchester’s - Canine Hospitality

Sir Woofchester’s has the UK’s largest and most specialised product range for dog-friendly hospitality businesses, including several personalised products.

For your BAR OR RESTAURANT

Our Dog Menu features a range of Treat Pots, Dinner Bowls, Dog Drinks and Snacks, displayed with eyecatching point of sale

For your BEDROOMS & ACCOMMODATION

Choose between:

-“All day breakfast” snack bar: a delicious innovative treat for dogs on-the-go!

-“Sleepy Bones” treat pot: relaxing bedtime dog treats.

-“Dog Welcome Pack” PERSONALISED: an nicely presented pack containing poo bags, a ball toy and a pot of Sleepy Bones. (Note: the container also serves as a temporary waterbowl!)

YOUR COMPLETE SOLUTION

Water bowls, waste bags, accessories, top tips & everything else you need to be more dog-friendly.

To ensure the highest quality products, we hold a DEFRA registration, a GB Pet Food Manufacturers registration and much of our range is BRC or SALSA certified.

We look forward to working with you.

David & the Sir Woofchester’s team DOGFRIENDLY BENEFITS

You may also wish to consider the following benefits of working with Sir Woofchester’s, to help elevate your wider business:

• Increased average customer spend

• Increase repeat visits

• Enhances staff engagement & enjoyment

• Link to other initiatives –charityfundraisers, online competitions

• Great social media content & word of mouth marketing

• Contributes towards improved reviews

• Fully compliant with legislation etc

WHY DOG-FRIENDLY?

The number of UK dog owners has increased by over 25% since 2020

Many of these are new ‘first time dog owners’ (including pre-family millennials)

Dog owners like to treat their canine like one of the familywhen they visit your establishment

The dogfriendly trend in hotels & tourism etc has been increasing for over a decade!

The pandemic has seen a behaviour change, with more dog owners choosing the UK for their short breaks or annual holidays

The cost of boarding kennels & pet-sitting has risen, so your customers now increasingly want to bring their dog with them!

We see ever-increasing dog-friendly requirements with accommodation providers, food & beverage outlets, as well as tourist attractions.

For more information please visit www.sirwoofchesters.com

See Sir Woofchester on Stand E37

Chefs' Buyers Guide

LittlePod's Next Chapter: Wellbeing and Happiness Take Centre Stage

The team at LittlePod have spent the last 16 years focusing on the importance of vanilla to the environment.

Having established a thriving forest orchard in Indonesia, where the LittlePod farmers’ pioneering polyculture system is bearing fruit in more ways than one, the natural ingredients company’s emphasis is set to switch from planet to people in 2026.

For the New Year, a new theme: Introducing Wellbeing and Happiness with LittlePod!

“It’s time for the next chapter in the LittlePod story,” said Janet Sawyer MBE BEM, LittlePod’s managing director and founder. “In 2025, I wrote my second book – Real Vanilla, Nature’s Unsung Hero – and with our forest orchard in Bali having proved so successful, we are excited to be focusing our efforts elsewhere this year.

“LittlePod continues to care for the environment – of course – and the team will still work closely with our farmers to protect, preserve and regenerate the rainforest.

“But closer to home, we are set to embark on a number of exciting projects and initia-

tives – all with wellbeing and happiness at their heart.

“The team will be working on recipe development with Master Chef Peter Gorton, launching a LittlePod podcast, and, perhaps most excitingly, embracing our sporting side with a top-secret project that is in the pipeline here.

“I can’t say anything further about this last one, but all will be revealed in due course. Please do be sure to keep following LittlePod to find out more!”

Winners of the King’s Award for Enterprise (Sustainable Development), LittlePod’s longrunning Campaign for Real Vanilla continues to go from strength to strength both at home and abroad.

Having long exported their responsibly-sourced ingredients to countries all over the world, further international expansion in planned for 2026, with the appointment of the company’s first European Sales Manager, Jakub Miniewski.

littlepod.co.uk / sales@littlepod.co.uk / 01395 232022

Bidfresh Redefines Its Sustainability Framework

As It Launches Latest Sustainability Report

Fresh produce supplier, Bidfresh, has released its latest ‘Growing Greener’ sustainability report, unveiling a refreshed sustainability framework and a new mission and vision that will guide the business towards a more responsible and resilient future.

As sustainability expectations continue to rise across the industry, and 16% of consumers think that suppliers are responsible for ensuring eating out of home is sustainable, Bidfresh has provided its customers, teams and partners with clear, evidence-based insight into how it’s addressing environmental and social challenges across the supply chain.

Taking a more proactive approach, ‘Growing Greener’ showcases progress across Bidfresh’s three specialist brands, Direct Seafoods (fish and seafood), Campbell Brothers (meat and poultry) and R Noone & Sons (fresh produce), and its new vision: Caring for people, committed to responsible sourcing and delivering the best in foodservice.

Bidfresh is also developing its own Environmental, Social, Governance (ESG) strategy and has taken an important step with the introduction of its first ‘Plan on a Page’, providing a clear and structured foundation to embed its ESG priorities across the business.

Through this framework, Bidfresh aims to reduce its environmental impact, support resilient UK farming

and fishing communities, uphold ethical governance, and include transparent and traceable sourcing across all operations, setting a clear path to 2030 and beyond.

KEY HIGHLIGHTS INCLUDE:

• The introduction of an ‘Inclusion at Work’ and ‘Workplace Behaviour’ standard

• Retaining the ASC and MSC Chain of Custody certification for all the seafood trading sites

• Achieving a ‘Bronze’ medal by the EcoVadis sustainability assessment platform.

Valeria Potsinok, Sustainability Manager at Bidfresh, said: “Now in the second year of reporting, I’m so proud of the progress we’ve made, from advancing responsible sourcing and animal welfare to reducing waste and strengthening community initiatives across our regional sites. ‘Growing Greener’ will enable closer collaboration with our customers, helping them make informed menu and supplier decisions, while supporting their own ESG reporting.

“This year’s report also sheds light on our expanded training on Health & Safety and Diversity, Equality, Inclusion & Belonging, and our new route planning to reduce last-mile emissions.

“Yet, we know this journey is ongoing, and there is much more to do. Guided by our new vision: caring for people, committed to responsible sourcing and delivering the best in foodservice, we remain focused on building a fairer, more responsible and sustainable future for our people, customers, partners and the planet.”

Click here to read the latest ‘Growing Greener’ report: viewer.ipaper.io/bidcorp/bidfresh/growing-greener-bidfresh-sustainability-report-2025/?page=1

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.

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 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.

To learn more or find your nearest distributor, contact FlavOil today. Visit https://flavoil.co.uk/

A CHEF’S KISS for Glendale Foods Chefs' Buyers Guide

Long before food trends had hashtags and The Bear was a binge watch, we were cooking up a storm in the frozen meat and snacks marketplace. We supplied kitchens that cared about consistency rather than gimmicks, and flavour more than fuss. We worked effortlessly behind the scenes to meet real-world needs across a variety of environments.

From pub grills slick with Saturday-night punters, to hotel banquets that cha-cha-cha’d like Strictly. From airline trays rattling at 30,000 feet to school kitchens feeding hungry young minds.

We were there, getting it done, wearing the apron. Quietly. Reliably. Doing the unglam work that keeps foodservice moving.

Yes, chefs loved us. And guests devoured us. Decades on, they still do.

Sausages that brown evenly and bite clean. Meatballs that stay together, not fall apart in disappointment halfway through service. Burgers that go lip-dancing in deliciously juicy restaurants. Good honest food sorted, no matter who’s on shift, how many orders are piling up, or how loudly the

fryer is screaming. Even when it’s boiling point, and the clock is leaning over the chef’s shoulder, great meals are made.

MADE FOR SERVICE

We began as a family butcher in Salford in 1957. Those origins still live in everything we make. In the snap of a sausage, the way seasoning settles, the way products hold when it matters most.

But let’s not get misty-eyed here. Our craft keeps moving on. Modern techniques. Modern styles, new lines. A dedicated innovation centre that constantly serves up something special.

Our products aren’t designed for mood boards. They’re designed for hands. For heat. For repetition. For the way food is portioned, reheated, plated and served when time is tight and standards don’t bend.

Put bluntly, we make products that make chefs look good.

These are foods that understand the rhythm of a kitchen: the rush, the shortcuts, times where there’s no margin for error. Flavour and function on a plate. Consistent portions. Predictable performance. Crowdpleasers that doesn’t need rescuing at the pass. From pub chains to hotel breakfasts to grab-and-go offers that have to work every single time.

STEPPING FORWARD

For a long time, we were happy to stay out of the spotlight and let the food speak for itself. It still does. But times are a-changing. Ambition sharpens. And we’ve spent long enough hiding our light under a table.

Today, we step forward and claim the recognition our products deserve. Let the world know who we are.

Glendale Foods is a leading supplier of snacks, processed meat and protein products, both cooked and raw, including sausages, burgers, meatballs and dumplings, alongside a growing range of food-to-go options. Actually, there’s nothing we don’t do.

We use state-of-the-art manufacturing and packaging lines, an advanced innovation centre, and global logistics capability, to support everything from large-scale programmes to highly bespoke, specialist operations. In

2024, we joined the Shallan Group, marking a new chapter of our growth.

By blending our heritage with innovation, we have continuing to evolve, responding to trends such as on-the-go eating and high-protein, plantforward products, as well as embracing sustainable practices. We help businesses deliver flavour, consistency and reliability in a fast-moving, ever-changing market.

Yes, chef, we’re the ones who make the core of your dishes rock-solid. So, you’re free to focus on creativity, presentation and the finishing touches that make a menu unmistakably yours.

We’re Glendale Foods.

A chef’s kiss, indeed.

See the advert on the facing page or visit www.glendalefoods.com

The Big Cheese: Why Format Is the Quiet Powerhouse of Foodservice Success

In the fast moving world of Out of Home (OOH) dining, the real magic doesn’t begin at the pass — it begins long before, at the prep station. This is where chefs wrestle with the pressures that define modern service: relentless speed, unwavering consistency, and rising costs. And while flavour remains the soul of any dish, today’s kitchens need ingredients that don’t just taste good — they need ingredients that work.

Enter Heler Foods, a producer that has quietly reshaped how cheese supports professional kitchens.

Heler’s reputation for quality is well established, but its real point of difference lies in a simple but transformative idea: format matters. Blocks, slices, grated, flavoured, portion controlled — each format is engineered not just for taste, but for the realities of contemporary service. The goal isn’t novelty; it’s practicality. It’s giving chefs cheese that saves time, cuts waste and behaves predictably on the plate. Because in busy kitchens, even seconds have value. The ability to open, portion and use cheese without extra handling affects everything from labour flow to

throughput. Pre grated formats accelerate service. Portion controlled cuts protect margins. Flavoured cheeses unlock menu upgrades without adding complexity.

And perhaps the biggest win? One cheese that can do the work of many.

Depth, richness, premium cues — all delivered through a single, versatile ingredient. That means leaner inventories, faster menu tweaks and more creativity with less effort, whether the dish is a pizza, pastry, burger, loaded fries or nacho topper or a sharing board.

Ultimately, Heler’s approach reflects a simple truth: cheese may be a familiar favourite, but in the right format, it becomes a strategic advantage. In a sector where time and money are always under pressure, Heler Foods’ gives operators something invaluable — an ingredient they can trust to perform, service after service.

Contact Heler Foods to see how Formatted Cheese can help change your game.

Visit www.helerfoods.com or email richard@eatlean.com

Cleaning and Hygiene

The Hidden Cost of “Looks Clean”

Around 90% of consumers check online reviews before choosing a restaurant, and they’re increasingly candid about what disappoints them. Cleanliness is one of the fastest ways to trigger negative feedback, especially when expectations aren’t met.

A quick scan of TripAdvisor highlights comments like:

“Our table looked clean, although sticky.”

It’s a small detail, but one that carries weight. Sticky tables instantly signal poor hygiene to guests, even in venues that otherwise appear spotless.

In many cases, the issue isn’t whether tables are being cleaned, but how.

Commonly used sanitising sprays containing quaternary ammonium compounds (quats) can leave behind an invisible residue. Over time, this builds up, particularly when damp cloths are reused across tables or when heat and

humidity come into play. The result is a surface that looks clean, but feels anything but.

For operators, the risk is reputational. Guests may say nothing in the moment, yet share their experience online, influencing future bookings and loyalty.

Reducing residue starts with better surface hygiene practices: cleaning before sanitising, using residue-free products designed for food-contact surfaces, avoiding dilution errors, and allowing surfaces to fully air dry.

When nearly every guest is checking reviews, perceived cleanliness matters just as much as compliance.

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

EcoSmart™ – A Smarter Choice Towards Improved Sustainability

As pressure grows across the hygiene and facilities sectors to reduce plastic waste and improve sustainability, packaging innovation is becoming a key focus. Responding to this need, Hadron Group has developed a ground-breaking alternative to traditional rigid buckets - the EcoSmart™ flexible pouch system.

EcoSmart replaces the bulky plastic containers typically used for wet wipes with a durable, flexible pouch incorporating a side-mounted dispenser valve. The result is a solution that uses up to 60% less plasticwhile maintaining product integrity and usability.

Beyond its clear environmental advantages, EcoSmart delivers measurable commercial benefits. The reduced weight and size of the pouches lead to lower transport and storage costs, reduced waste disposal fees, and greater product density per metre of shelf space - particularly

valuable in retail and distribution environments.

Available in two sizes - a standard version to replace 3–5 litre buckets and a larger handled version to replace 10 litre formats - EcoSmart is ideal for use across food processing, dairy, beverage, and industrial hygiene applications.

Manufactured in the UK, the pouch can be branded for own-label clients or supplied as part of Hadron Group’s own brand range.

With EcoSmart, Hadron Group is demonstrating how intelligent design and sustainability can go hand in hand, helping businesses move towards a cleaner, greener future.

For more information, visit www.ecosmart-packaging.co.uk

Urgent Legionella Warning For Hospitality Operators Ahead Of New Season

With spring just around the corner, hospitality providers preparing to get their operations into ship-shape for the start of the new season are being warned not to overlook one critical safety priority - Legionella prevention. 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, as common in unused or little-used water systems. Hospitality providers, particularly smaller hotels, short-term lets, caravans and campsites, remain at particular risk due to the scope for intermittent use between seasons.

With this, Hydrohawk, from 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 spring-kick-off.

“With spring firmly on the horizon, many hospitality providers will be focused on getting operations ready,” said Greg Rankin, CEO of Hydrohawk. “The importance of a robust approach to water safety cannot be underestimated as part of this. Legionella can build up quickly in stagnant systems - even during colder months. Taking action now, to include flushing systems, checking temperatures and using rapid Legionella testing, can help to ensure that water systems are safe and any problems are addressed before the rush.”

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, leisure operators and other hospitality providers.

Along with regular maintenance, frequent flushing, and risk assessments, Hydrohawk 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.

“Legionella rates are rising globally and in the UK, making this a risk hospitality can no longer afford to overlook,” Rankin added. “Rapid testing as part of new-season preparations gives operators peace of mind, safeguarding both guests and reputation. After all, no one wants a Legionella outbreak as we enter the all-important summer run-up.”

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

Outdoor Spaces

Firestorm Heaters Starting Off Light: Where Ambience Meets Assurance

In hospitality, first impressions matter - but so does safety. From boutique hotels to bustling outdoor dining spaces, lighting plays a pivotal role in shaping a bright experience without compromising compliance. With Lumena Lights, you don’t have to sacrifice aesthetics for safety; instead, the two should work seamlessly together, bridging the gap between decorative appeal and functional performance.

Decorative lighting is where ambience begins. Lumena’s Cosmic range, including solar festoon lights with effects such as flame or meteor shower and string lighting, is designed to transform outdoor and transitional spaces into warm, inviting environments. Soft, welcoming illumination encourages guests to stay - why end at teatime? This helps prolong evenings for alfresco dining, events and social spaces. Well-lit, visually engaging

areas naturally attract footfall, creating places people regularly visit. Late nights are always more fun with Lumena.

For safety-led illumination, step lighting such as our Monolite offers a sleek, solid brass design that complements premium materials such as stone, timber and concrete. Discreet yet powerful, Monolite expertly focuses illumination where needed without glare, enhancing visibility on stairways and level changes while maintaining a refined aesthetic — ideal for hospitality settings where form and function must coexist.

Solar bollards and path lighting, such as the Halopost, complete the picture, providing longlasting illumination with no running costs. Its modern silhouette and generous light spread suit contemporary and traditional hotel landscapes

alike, ensuring a safe access route for guests. Lumena offers comprehensive solutions, including solar lighting (bollards, wall & sign lights, festoons & string lights, floodlighting and path lighting). Additionally, mains and 12V solutions such as step lights, architectural luminaires and low-level guidance lighting. Whether upgrading your space in time for peak season or planning a new installation, Lumena helps create safe, compliant and beautifully lit environments, a true home away from home.

Don’t sit in the dark. Shine above the rest with Lumena.

For further information or queries, please contact sales@lumenalights.com or call us on 01327 871161

Firestorm Heaters is a proudly British, father-and-son business founded by Steve and Zac Morris in Herefordshire. Born from a passion for engineering and sustainable heat, Firestorm has spent five years redefining outdoor warmth through precision design and British manufacturing.

Unlike traditional patio heaters, Firestorm models run on cleanburning British wood pellets, delivering an impressive 14kW heat output without smoke or mess and at roughly 1/3 the cost of bottled gas. Modern aesthetics combine with practical innovation, resulting in heaters that are efficient, reliable, and built to last.

The Phoenix is designed for domestic use, while the Flamenco sets a new benchmark for commercial outdoor heating. Matching the Phoenix’s output, the Flamenco offers up to four hours of continuous runtime without refuelling, making it ideal for restaurants, bars, and event spaces. Simple operation, full guarding, and lockable castors ensure safety, ease of use, and flexibility.

Hand-assembled from robust

www.firestormheaters.co.uk

Phone: 01432 667 567

Email: info@firestormheaters.co.uk

Lightweight, Stackable Outdoor Furniture – Whatever The Weather!

Whether you’re providing all-year round outdoor seating at a café or turning your outdoor space into an al fresco dining area during the warmer months, your outdoor seating needs to be practical and versatile as well as stylish and able to accommodate your customers in comfort. Here at Trent Furniture, we have a great choice of tables and chairs designed to tick all these boxes and more.

Made from weather-resistant black rattan, the Plaza Chair is a strong yet light customer favourite, that’s so easy to stack and store when not in use. Alternatively, you can choose between a chic grey or black finish for the Nantes Stacking Chair. Perfect for using indoors now or outside in the summer, it’s made of lightweight polypropylene which can be stacked up to eight high. Or if you’re looking for warmer hues,

the Bolero Side Chair is a perfect alternative in a rich on-trend brown. Pair it with the Bolero Armchair to create the perfect outside dining set-up.

Given the vagaries of the British weather, your outdoor tables need to be as easy to clear away as your chairs, and ideally also work well in your indoor space at busy times in the colder months. Comfortably seating up to four, the Plaza Table features a strong hardened top and is easily stackable when the rain starts or at quieter times. Alternatively, the Bolero Table is the perfect partner to the Bolero chairs and is effortlessly stackable up to five high.

To find out more about Trent Furniture’s great range of versatile outdoor furniture including the latest special offers available, please call 0116 286 4911 or email us at sales@trentfurniture.co.uk

Kitchen Equipment and Fit Out

Williams Launches UK’s First Multi-Temperature Refrigerated Cabinets and Counters

New Jade models are precisely adjustable between -22°C and +8°C

Williams is the UK foodservice market’s first refrigeration manufacturer to develop and launch multi-temperature counters and cabinets. The Jade MultiTemp range offers caterers a single solution to meet nearly all the specific temperature requirements of different food types, from chill to freeze, from +8°C to - 22°C.

For any chef wanting to keep food in top condition, the correct temperature is essential. Until now, for the best quality storage they would need to invest in a dedicated unit for each food type. For example, for meat it would be -2°C to +2°C, for ice cream -10°C to -21°C, for cheese +5°C to +8°C, and so on….

The Jade MultiTemp counters and cabinets offer caterers a fully flexible alternative. For example, when menus change, such as for seasonal specials, they can be adjusted to the specific temperature requirements of the different food types being stored. An additional benefit is that should a fridge or freezer (cabinet or coldroom) break down, they can be used as temporary replacements.

The MultiTemp units can be adjusted very quickly, simply by scrolling through the temperatures on the control panel. So whatever the food being stored, the MultiTemp can store it perfectly and precisely – to within 0.1°C accuracy – guaranteeing the best quality, throughout its adjustable temperature range of -22°C to +8°C.

There are five Jade MultiTemp models: a two and a three door counter; a one and a two door cabinet; and a one door cabinet featuring two independently controlled half door sections. All are built to the same high specifications as the popular Jade range, including stainless steel construction throughout and natural refrigerant, and have identical dimensions and footprints.

Alongside the standard doors, the new Jade MultiTemp counters can be specified with a bank of two drawers. In

addition there is the option of ‘reverse units’, with the refrigeration on the right hand side of the doors, rather than the standard left hand side. This flexibility is very useful when it comes to planning, designing and installing in kitchens.

All Jade MultiTemps are WiFi enabled and come with a connectivity module allowing users to connect to either their own system or to a dedicated Williams connectivity platform (terms and conditions apply). Connectivity allows for remote monitoring and temperature adjusting, HACCP logging and trend analysis of individual units. If WiFi is not available, the MultiTemp’s module can also be hard-wired into a client’s system.

Connectivity on this level is a major quality of life upgrade for the kitchen brigade, as they no longer have the chore of manually recording temperatures in all their fridge and freezers, two or more times per day.

“The Jade MultiTemps offer total flexibility,” says Malcolm Harling, sales and marketing director of Williams. “These counters and cabinets are industry-first innovations, giving chefs the ideal storage conditions for all their food types, helping them to create excellence.”

Williams has already calculated embodied carbon figures for all the Jade MultiTemp models. The figures are CIBSE-certified and were calculated using the TM65 methodology. “Embodied carbon figures are not only increasingly important to our customers, they are also integral to our ongoing commitment to sustainability and transparency,” says Harling.

The Jade MultiTemps have list prices starting from £5,225 for the single door cabinet (model VJ1SA).

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.

Kitchen Clearance UK Limited - High Quality Refurbished Catering Equipment

At Kitchen Clearance UK, we specialise in supplying top-quality refurbished and Bgrade 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 demonstrations. All B grade items come boxed and complete with all accessories where required, offering a cost-effective solution for high-performance kitchen equipment.

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

Please quote CLH266 for 10%

COMMITTED TO SUSTAINABILITY

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

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

Tel: 07790 612911

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

See the advert on page 2. PLEASE QUOTE CLH266 FOR 10% DISCOUNT

Kitchen Equipment and Fit Out

Meet the Mother of Induction

Blue Seal Ltd are very mindful of the future equipment requirements for efficiency, carbon footprint and sustainability, with this ever-changing food industry and the cost of gas and electric usage.

We currently produce a new range of free-standing & bench models of heavyduty induction hobs with two or four zones. Each hob has the versatility of 3.5KW or 5Kw round zone generators for focussed power or 5kw power full area zones to accept multiple pans across the cooking area. The induction technology is incredibly responsive, with hardened 6mm thick glass cooking surfaces.

Blue Seal R&D are conscious of the ever-increasing demand for induction product, and we have now launched our new induction-convection ranges, and wok induction hobs.

Many commercial chefs are trained at college with gas appliances and do love the instant heat & control of gas. However, they are slowly breaking this habitual comfort and being convinced to make the change, once they experience using Induction, the fantastic responsiveness, instant heat direct to the pan

Ventilating Commercial Kitchens

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 tempera-

tures of up to 120ºC with performances 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

& superb controllability, speaks for itself.

The induction technology lends itself to a myriad of concepts, especially QSR restaurants where they need quick heat up on demand, which is also remarkably simple for the operator to use and maintain.

The feature benefits of induction far outweigh the initial out lay, which is currently still relatively high for commercial heavy-duty product. Induction for prime cooking is still relatively fresh to be accepted into the general commercial kitchen environment, however the big energy savings and high efficiency far outweighs the cost of changing the cookware and initial higher cost outlay for the product. This cost will no doubt reduce and become more competitive as the trend & demand for induction manufacture inevitably increases. Induction equipment also avoids the additional very costly legislation requirement involved with gas canopy extraction/make up air and interlock systems.

When you compare the efficiency of using induction over gas, the induction is at approx. 90% efficient compared to approx. 45% efficiency for gas. This is achieved by the magnetic fields heating up the entire surface of the cookware with virtually all of the energy transferred into the pan. Where gas disperses the heat, licking around the sides of the cookware more so, losing energy into the ambient air around the pan.

Using induction massively reduces heat transfer into the air flow, lowers the overall temperature in the kitchen promoting a more comfortable working environment, as well as the practicality of a simple wipe down of the glass cooking area at the end of a shift, which is very appealing to an operator. The appliances are much safer to use, reducing injury potential as well as being very simple to service & maintain.

www.blue-seal.co.uk

Temporary Kitchen & Equipment Hire

Mobile Kitchens Ltd specialises in the hire of temporary catering facilities and foodservice equipment.

Ideal for events or to provide temporary catering facilities during your kitchen refurbishment, our versatile units and equipment offer an efficient and economical solution to the caterers’ needs.

Production Kitchens, Preparation Kitchens, Warewashing Units, Dry Store Units, Cold Rooms and Restaurant Units are available as individual units in their own right or they can be linked together on site to form a complete complex.

Alternatively, we can offer modular, open-plan facilities, usually for larger, longer-term hires.

We offer a free design service, and project management from concept through to delivery and installation on site, plus full technical support throughout the hire period.

The standard specification of our Medium

and clients can effectively specify their

We have many tried and tested design layouts and would be pleased to put forward our recommendations for your project.

So, if you’re planning a refurbishment or need to cater for an event then why not give us a call and we’ll be happy to provide advice and put forward a competitive proposal.

For further information or to arrange a site visit, email: sales@mk-hire.co.uk or call us on 0345 812 0800, or visit our website: www.mk-hire.co.uk

Kitchen Equipment and Fit Out

Fridge Seals Direct

kitchens to food warehouses - we have experience in dealing with fridge & freezers of all sizes and scales. To learn more about fridge seals, be sure to explore our range of extensive guides on how to replace a refrigerator door seals. Otherwise, find your specific guides in how to identify, measure, install or maintain your fridge or freezer door seal.

Our reputation in the industry along with our commitment to providing a high-quality gasket without having to buy from the factory allows us to have competitive pricing and fast turnaround time. Try us out, order your door gaskets from us and discover a better way to do business. We are here to help you. www.fridgesealsdirect.co.uk

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.

They have strong relationships with all leading kitchen equipment suppliers, and they offer a kitchen design service to help you build your ideal kitchen.

With extensive knowledge of manufacturing and installing ventilation systems, they can help you design the best kitchen within the space available. Call: 01926 887167, visit: www.caterquipventilation.co.uk, email: info@caterquipventilation.co.uk

Find the Perfect Oven for Your Kitchen at TheCommercialOvenStore.com

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, high-efficiency speed ovens, and durable convection ovens, alldesigned to keep your kitchen operating at peak performance. Explore cutting-edge features, energyefficient designs, and trusted engineering – all in one place. From compact units for smaller kitchens to heavy-duty systems for large-

scale 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 See the advert on page 2 for special offers.

• 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

Design and Refit

Capricorn Contract Furnishings

Capricorn Contract Furnishings are now firmly established as one of the countrys largest stockist and supplier of quality contract furnishings to cafes, bars , restaurants , pubs, clubs and hotels.

Capricorn are based in a large showroom and distribution warehouse on the outskirts of Exeter in Devon. From within the distribution area we are able to offer a next day delivery service on thousands of products including tables , chairs , stools and lounge furniture.

Customers are encouraged to visit our large showroom to

view an extensive range of furniture ideally suited for the leisure market. Here you can relax and let Capricorn help and advise you with your requirements. Opening hours for the showroom are appointment only

We are able to offer a full polishing and upholstery service so many items can be custom made to the customers requirements .

For more information or a Capricorn Contract Furnishings catalogue and price list contact Brian Pengelly on 07767 387 962 or visit www.ccf-ltd.uk

The Perfect Night’s Sleep for Your Guests

At HotelContractBeds, we’ve been supplying the hospitality industry with premium contract beds and mattresses for over 40 years. Whether you're running a boutique B&B, a busy hotel chain, or student accommodation, we offer a bespoke service that ensures you get the perfect beds to suit your needs.

As specialist UK manufacturers, we take pride in delivering high-quality, durable, and comfortable beds that meet strict UK & EU fi re safety regulations (BS 7177:2008 – Crib 5), ensuring your guests sleep safely and soundly. Why Choose HotelContractBeds?

✓ Premium Quality Beds & Mattresses – Zip & Link, Divan, Bed Bases & More…

✓ No Minimum Order Value – Whether you need one bed or a whole hotel’s worth

✓ FREE UK Delivery – Reliable weekly deliveries for your convenience

✓ Competitive Prices – Exceptional quality without the premium price tag

Our zip & link beds offer ultimate fl exibility, allowing rooms to convert from twin to double in minutes—perfect for hotels catering to varied guest needs. From luxury hotel mattresses to budget-friendly options, we cater to all types of commercial accommodation.

Join thousands of satisfi ed customers across the UK who trust HotelContractBeds for unmatched quality, comfort, and service.

Ready to upgrade your guest experience? Visit HotelContractBeds.co.uk today or call us (01234 834693) to discuss your requirements!

Stylish and Durable Tables to Suit All Your Venue’s Seating Needs

These days many hospitality spaces have to work hard all day long from morning coffees, to light lunches, to dinner,

drinks. Here at Trent Furniture, we offer a great choice of table ranges in different sizes and shapes to cater for all your customers’ needs.

As well as being available as a square, rectangular and round table, our bestselling Shaker Table is also available as a coffee table and a poseur table. Add to that a great choice of size options, including a choice of four sizes for the standard height Rectangular Shaker Table, and you’ve got the ability to create a seamless theme from your smallest square coffee table through to your largest dining table. Choose from dark oak, light oak or walnut to fit in with your décor scheme.

For a modern look, the Pyramid Table is also a fantastic choice. Available as a square or rectangular coffee table and dining table in a great choice of

sizes, or as a square, round or rectangular poseur table, this range is also designed to create a cohesive style statement across your entire venue. Available in a chic black tabletop finish as well as dark oak, light oak or walnut, you can choose from solid, veneer or melamine tabletops. Bases are available in reflective chrome or matt black.

The Olympic Table is another popular option in a great choice of sizes and shapes. Right now, it has some great savings of between 20% and 50% across the range.

To find out more about how we can help you find the perfect furniture for your venue, please give us a call on 0116 286 4911 or email us at 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

you prefer, email us at sales@askdrake.com, and of course please visit our website www.askdrake.com

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

Bringing Vision to Reality: Adan's Hive Ltd's Approach to Commercial Design & Build

Adan's Hive Ltd specialises in transforming client visions into extraordinary spaces across diverse industries. Whether designing bars, restaurants, retail stores, or boutique venues, the company handles every detail from concept to completion—creating bespoke environments that are as visually compelling as they are practical. They have extensive experience shop-fitting and designing projects all across central London, from Regent Street, Soho and Covent Garden, all while remaining competitive so your business can benefit from their expertise at a budget that suits you.

With design expertise spanning multiple sectors, Adan's Hive believes that every project starts with truly listening to the client. "Your vision, our style—let's make your new place stand out" isn't just a tagline; it's the foundation of their approach. The team digs deep into each client's ideas, vibe, and specific needs, crafting custom designs that marry aesthetic appeal with operational efficiency.

Projects typically feature a blend of traditional elements and modern, minimalistic flair—incorporating rich textures, bold lighting, and curated

Mayfair Furniture

Mayfair Furniture will be celebrating 12 years this year of providing the UK’s fastest and affordable commercial furniture. Supplying all kinds of establishments from high end hotel chains to small local takeaways.

We keep in stock a huge variety of items ready for immediate dispatch, and can fulfil a wide range of bespoke orders. We deliver to all areas of the UK, Ireland & Europe.

We are not just a supplier; we understand that from time to time hospitality and leisure establishments like to give themselves a fresh new look. That's why not only do we supply contract fur-

materials to create signature atmospheres.

Adan's Hive offers comprehensive turnkey services, managing everything from initial consultation to design, construction, and fitting. Their capabilities extend beyond aesthetics to include commercial kitchen canopies, air systems, air handling units (including A/C), cold rooms, freezer systems, and fire alarm and security installations.

With a reputation for smooth, reliable project execution, Adan's Hive consistently delivers spaces on time and within budget—working with clients across various budget ranges without sacrificing quality. The result? Spaces designed with customer flow, ambience, and operational efficiency in mind—creating environments that are more than just venues; they're experiences.

To see more of Adan's Hive Ltd's full-service commercial

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

01733 310115

sales@mayfairfurniture.co.uk www.mayfairfurniture.co.uk

Sunfly Karaoke

Sunfly is undoubtedly the best-known name in Karaoke, having been formed in 1991. However, technology has come a long way since the 90s.

Sunfly now have over 20000 HD Karaoke videos designed specifically for large screens. All songs have been digitally remastered for consistent audio quality. There are specially curated playlists and international content on all systems.

Sunfly now have a large range of online and offline systems. The most popular in the pub and restaurant

Products and Services

market is the Sunfly Showcase Touchscreen System which features an intuitive interface and robust touchscreen designed for frequent use. Available for sale and on lease for just £100 + VAT per month for two years (then £25 per month).

We also have tablet-based systems such as the EVOBOX Club which is available for only £60 + VAT subscription per month, minimum one year.

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

If you have an under-performing function room, you may be surprised to hear how easy and affordable it is to convert part or all of the room to a Private Karaoke room.

Because First Impressions Matter

Candles — or the lack of them

— are one of the first things customers notice when they sit down. In fact, 82% of customers surveyed say they prefer a candle on the table, and it’s often one of the very first details that shapes how a room feels.

Unfortunately, they also notice when things aren’t quite right. Wax spills on tables and linens. Dirty candle holders and shades. Half-burnt candles, flames not lit, or candles going out halfway through service. What should feel effortless quickly becomes another small frustration — for staff and guests alike.

That’s where Clearcraft Oil Candles make a difference.

There are no drips or spills, no dirty shades, no halfburnt mess, and no customers playing with wax. Just beautiful, clean, steady candlelight that looks intentional from the moment doors open until the last table leaves.

It means candles that look the same at 11pm as they did at 5pm, a simple system that fits easily into your

SOPs, and staff who actually light them — without constant checking or replacing. The result is a consistent, considered ambience that quietly supports the dining experience rather than distracting from it.

If you’d like to try one, simply email sales@clearcraftltd.co.uk with the word “Sample”, along with your business name and address. We’ll send you one of our most popular designs, completely free and with no obligation.

Put it on a table during service — you’ll quickly know whether oil is right for your restaurant. If it earns its place, we can help you choose the perfect design (if the one we send isn’t already).

Clearcraft Limited sales@clearcraftltd.co.uk

www.clearcraft-catering.co.uk

Tel: 01279 731621

See the advert on page 5.

Try the World's Healthiest Cola

Olivier Blanc has officially taken the helm as Director at Net Zero Foods, overseeing the growth and management of the multi-award-winning ROBOT Kombucha brand.

As the principal taste expert from day one, Olivier brings a wealth of experience, shaped by a lifetime immersed in gastronomy.

The son of world-class Masterchef Raymond Blanc and raised in a family of culinary excellence, Olivier is uniquely positioned to lead ROBOT Kombucha into its next chapter.

Olivier explains: “I grew up with gastronomy my whole life. My mother was a Cordon Bleu chef, and my father, Raymond Blanc, has owned the 2 x Michelin Star Le Manoir aux Quat’Saisons for 40 years.”

all wellbeing, often called the body’s ‘second brain,’and ROBOT Kombucha was created with this in mind.

Many cheap kombuchas on the market fall short on taste or contain too few gut-friendly bacterial strains to make a difference.

“ROBOT Kombucha is an ultra-premium, hand-made, multi-strain blend ~ which means that it has more of the good stuff to support overall gut health, and it also tastes sublime”

ROBOT was designed to be superior in both health and flavor, delivering a drink that supports your gut while tasting exceptional.

Olivier explains: “I love the taste of Coca-Cola, but with 35 grams of sugar per 330ml can, we wanted a healthier alternative.”

Customers can then book online and enjoy 2 or 3 hour timed sessions; bookings are managed with intuitive room management software. Contact us for a free consultancy or for a full build quote. ROI possible within 3 months.

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

Visit the website today @ sunflysolutions.com to view all our other products such as the Satellite Laptop, Wireless Microphones systems as well as apps and bespoke packages.

See the advert on page 9 for details.

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.

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.

Eat My Logo bake their own cake and biscuit 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 11 for details.

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 costeffective.

“Developing a healthy Coke alternative that supports gut health, addresses diabetes, respects the environment, and tastes better than the real thing was a huge challenge ~ but we have definitely achieved it.” Explains Oli.

“You only need to look at the countless awards we have won to know that ROBOT represents the worlds number one challenger brand”

ROBOT Kombucha is a pioneering beverage in the growing kombucha market which addresses the damage caused to the gut microbiome, at the same time, acknowledging that pesticides, ultra-processed foods, microplastics and chemicals have a profound effect on our health, where fermented foods and drink, can really help to restore the healthy gut bacteria.

ROBOT is Fermented using 13 live prebiotic strains ~ far more than most Kombuchas and flavored with 14 organic botanicals, it is sweetened only with a teaspoon of organic honey, which acts as a prebiotic and antifungal - which means that it doesn’t raise blood sugar levels.

Multiple studies show gut health is essential to over-

“ROBOT has just 4.9 grams of complex organic honey as the sweetener - (90% less) which is entirely different than refined white sugar, and we feel we’ve really created The World’s Healthiest Cola.”

Innovation remains central to the brand, combining AI-assisted formulation with Olivier’s culinary expertise.

ROBOT is the world’s first microbiome-focused cola, and the team is expanding with new organic flavors and gut-healthy shots.

Discussions are underway with major retailers, including Holland & Barrett, to bring ROBOT to a wider audience.

With Olivier driving the brand, ROBOT is set to become a leader in health, taste, and sustainability, cementing its place as the world’s healthiest and most delicious cola alternative.”

Visit https://robotkombucha.com for further information or to order.

See the advert on page 17.

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.

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 stainlesssteel 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.

under-sink separators to heavy-duty, in-ground interceptors 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

Because we build what we install, our units are robust, serviceable, and built to last—from compact

Property and Professional

Taking On A Dilapidated Pub / Hotel / Restaurant Tips for working effectively with the local authority

Reviving an empty or underloved pub, hotel or restaurant can be one of the most rewarding projects in hospitality. These buildings hold layers of history and local memory, yet many have fallen into disrepair through changing tastes, high running costs or simple neglect. For a determined operator or developer, the challenge is not just fixing roofs and refreshing interiors but navigating the planning system.

That process can feel opaque from the outside. Yet planning is not designed to block progress – it exists to manage change and, when handled well, can unlock the commercial and cultural potential of a building. The local authority, and in particular its conservation and heritage officers, should be seen as partners rather than obstacles.

START THE CONVERSATION EARLY

One of the biggest mistakes is waiting until designs are finished to approach the council. Most planning teams offer a pre-application service where you can present your vision and get an early steer. This is especially valuable for listed or historic properties, where the heritage officer can highlight red lines and opportunities before you commit to detailed plans or budgets.

Bringing a professional team – usually an architect experienced in heritage work and a planning consultant – demonstrates that you understand the sensitivities and intend to follow due process. It also builds credibility when you later submit formal applications.

DO YOUR HOMEWORK

By Simon Barry, Director of Boyer (an LRG company) - www.boyerplanning.co.uk

Heritage officers respond well to owners who understand the building’s significance. Read the Historic England list entry or your local conservation area appraisal to see which features matter most. Preparing a heritage impact statement that shows how you will retain and reveal original fabric – beams, fireplaces, cellars – can go a long way to building trust.

BE OPEN BUT EVIDENCE-BASED

Planning is a technical as well as aesthetic process. If you need to make significant alterations – for example, new kitchen extraction routes, disabled access ramps or structural reinforcement – provide surveys and reports to justify why they are essential. Explaining the commercial logic (such as creating bedrooms to secure long-term viability) helps officers see that your scheme will safeguard the building’s future.

RESPECT CHARACTER WHILE ADAPTING FOR MODERN HOSPITALITY

Hospitality venues must evolve to survive, but heritage value need not be sacrificed. Officers often prefer reversible alterations such as lightweight partitions or clearly distinguishable new elements that can be removed in future. Honest, high-quality modern insertions are usually better received than pastiche copies of old details.

Materials matter too. Natural finishes, sympathetic joinery and sensitive lighting can transform guest experience without undermining history. The goal is to adapt, not erase.

KEEP DIALOGUE GOING

Once an application is lodged, stay responsive. Provide extra drawings or clarifications quickly and be willing to adjust plans where feedback is reasonable. Consulting neighbours and local groups early can also reduce the risk of objections – a well-briefed community often welcomes the prospect of a beloved venue coming back to life.

UNDERSTAND THE RESOURCE CHALLENGE

Many councils are under pressure. Conservation and archaeological specialists in local government have declined by over a third since 2006. Some authorities now share a single heritage officer across several districts or rely on external consultants. This can mean slower responses and heavier caseloads – but it also means clear, well-prepared submissions stand out and help officers progress your project more quickly. Recognising these constraints and providing complete, professional information from the outset is one of the best ways to keep a scheme moving.

PLANNING AS SHARED STEWARDSHIP

Perhaps the most important mindset shift is to see planning as shared stewardship. Local authorities want these buildings safe, active and contributing to their communities. Heritage officers are rarely trying to preserve a static past; rather, they aim to ensure historic assets continue to serve a purpose.

Position your project as a way to secure the building’s future, not simply to exploit it commercially. When officers understand that your scheme will invest in maintenance, create jobs and offer long-term use, they are far more likely to support pragmatic, creative solutions.

A PRACTICAL ROUTE TO SUCCESS

Working effectively with the local authority is not about luck; it is about preparation, respect and collaboration. Start early, know your building, provide evidence, respect its character and maintain open dialogue.

Handled well, the planning process is not a hurdle but a gateway. It can enable bold new hospitality concepts to flourish within historic walls, protect treasured local landmarks and give tired pubs, hotels and restaurants a successful second life.

Why Use a Specialist Hospitality Consultant? Answer: because we can help your business to succeed

With over 30 years of industry experience in the Hospitality sector, The Bowden Group’s Managing Consultant David Hunter will work with you to address the following elements:

Profitability, Operational Strategy, Staff Management, Marketing and The Future of your business.

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.

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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.

Finding Your Perfect Hospitality Investment in the South West

For over three decades, Stonesmith has